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....

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....

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....

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....

Every recipe in Gourmet gets developed and cross-tested in our kitchens. Watch how food editor Andrea Albin developed her November 2008 recipe for unstuffed sweet-and-sour cabbage....

Andrew Carmellini, chef and author of Urban Italian, demonstrates his technique for making light and airy gnocchi.

Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

Food editor Melissa Roberts shares a tip for chopping canned tomatoes—no cutting board (and no mess) required.