Charlie Trotter, chef and owner of Charlie Trotter’s in Chicago and author of Home Cooking with Charlie Trotter, demonstrates how to use a peppercorn glaze on any type of whole bird to create a sumptuous main dish....

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....

Recipe: Roll chicken in flour and fry in lard. What a simple dish can teach you about cooking (and maybe life).

You can’t actually live on it. But you might try to.

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.

Lois Hargens been cooking pheasant for over 50 years, and like her mother before her, she has been guided by one unspoken but overwhelming challenge.

No! Not that kind of placenta! Are you kidding?