On the occasion of Gourmet Live’s June 6, 2012, issue saluting Food Jobs, we are pleased to reprint this early article by the late, great dean of professional food criticism, Craig Claiborne. In The Man Who Changed the Way We Eat, a 2012 biography of Claiborne, author Thomas McNamee recounts how Gourmet’s Ann Seranne assigned him his first article for the magazine....

Homemade pound cake hits all the right notes—it’s buttery, rich, and immensely satisfying.

Food editor Maggie Ruggiero was served rose-scented candied peanuts at the home of a Toubkal local. It turned out to be one of the best-tasting snacks she’d ever had.

Après ski, or anytime there’s a nip in the air, this citrusy hot toddy—made with bourbon or rye—will warm you up.

This 1940’s recipe comes from an article called “Punch is for Parties.” Party on.

Custard sauce is a smooth, velvety sauce, a great companion for desserts that benefit from a pool of cool creaminess. (registration required)

Sweet doesn’t necessarily just mean dessert—it is a basic flavor element in all types of food in cultures around the world.

This bread deepens and becomes more complex in flavor and aroma the day after baking, and it is absolutely stellar when toasted.

This cocktail is surprisingly tropical given that it originated in Victoria, British Columbia.