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....

Try this modern spin on steamed mussels. Garam masala is the wild card here, contributing an unexpected depth of curry flavor to the mussels.

This side of silky mashed potatoes sweetened with pumpkin, seasoned with sage, and laced with melty strands of Fontina cheese is full of autumnal flavors.

Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat.

Buttermilk permeates the challah with a subtle tang that partners beautifully with dusky maple syrup.

To get a taste of Paris, all you need is some really good chocolate.

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be.

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China.