Ruth Cousineau demonstrates how to pit cherries while keeping them whole. The special gadget she uses? We’re sure you already have one (and it’s not a cherry pitter)....

Our test kitchen director explains how a complicated idea morphed into this flavorful, quick, and affordable dish.

You might expect to find smoked duck breast in a main-course salad like this one, but we use smoked turkey, which makes it more affordable.

Instead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version?

The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut.

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena—dried just won't be the same.

A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona....

Gourmet test kitchen director Ruth Cousineau demonstrates the technique of flambé.