It’s customary to give paper for a first anniversary, so Gourmet Live’s Kendra Vizcaino was inspired to examine the role paper has played in food history

Gourmet Live is turning one! Join us in celebrating—we’ll bring the cake

Twelve months, 49 issues, more than 170 original stories published. Dig in and enjoy readers’ favorite selections from Gourmet Live’s first year

What's so cool about canning? The freezer's the place to stash summer's bounty, Kemp Minifie contends

Gourmet Live goes back to school with the director of Penn State's celebrated ice cream course

Lise Funderburg gets a fried pie recipe from the Howard sisters of Jasper County, Georgia, whose ways with flaky crust and sweet or savory fillings are famous across the state

The countrys best chefs cant do it alone. Among the many talented cooks in their kitchens are some chefs that are sure to be big names on their own in the next few years. Here, five to get to know.

Author and expert George Motz tracks America's definitive dish across the centuries and continents

The family may have fallen apart, but Mom’s beach-house baking legacy survived. Jenni Avins’ moving memoir of love, loss, and the healing power of blueberry muffins...

We’ve made one big, flat cookie base, spread it with dulce de leche, and then topped it with a soft pillow of whipped cream for freshly sliced strawberries. It doesn’t get better than this!...