More than one billion of the world's population cannot count on safe water for drinking and cooking. But new technologies are helping to bring fresh sips to the mouths of millions, Katherine Harmon reports...

Former Gourmet magazine food editor—and current Gourmet Live senior editor—Kemp Minifie explores the passion, contention, and most of all, humor, surrounding the simplest recipe ever associated with the magazine...

Our examination of the planet's most important liquid asset includes a look at new technologies delivering clean drinking water worldwide, plus a visual tour of global ice treats, a visit to the island of...

A local invention, the redundantly named water ice is a cross between a Slurpee and sorbet, with an influence of Italian ice.

One of the first popular vodka drinks, it may not have thawed the Cold War, but it did buck the anti-Soviet trend.

Discover how chefs think about water, and the ways in which it transforms their recipes.