Test kitchen director Ruth Cousineau shares the stories behind cookies from Gourmet’s Favorite Cookies of the 1980s, 1990s, and 2000s. We have a cookie to suit every craving....

In our online feature Gourmet’s Favorite Cookies 1941-2008, we bring you the best cookie from each year of Gourmet’s history. Here, test kitchen director Ruth Cousineau introduces a selection of her favorites from the early years, plus one comparatively recent pick....

The cooks in our test kitchen show you how to create a show-stopping feast with a minimal amount of effort.

Head into the Gourmet photo studio with food editor/stylist Paul Grimes for a behind-the-scenes look at how the Gorgonzola Chicken Breasts and Unstuffed Sweet-and-Sour Cabbage are photographed for the magazine....

For something new, try an Italian purée of white beans—it’s just as creamy and much faster.

For someone who once subsisted on cookies and soda, the road to a whole-grain, occasionally vegetarian life began with this staple.

An insanely easy method for making this aromatic spirit.

If you like salads and sandwiches topped with raw onions, then try food editor Ian Knauer’s easy trick to minimize the dreaded bad breath after eating them.

It often takes several attempts before our cooks perfect a given recipe. Watch as food editor Andrea Albin goes through the process of developing her recipe for Gorgonzola-stuffed chicken breasts....

How one of our food editors created a Thanksgiving staple that will have both vegetarians and carnivores begging for seconds.