Lessons from a fourth-generation chef on this ancient Japanese technique.

When executive food editor Kemp M. Minifie makes corn on the cob, she likes to save the silk to make tea.

One of our food editors turns a beloved pie into a frozen indulgence for the summer.

With a little patience, stirring, and water, corn kernels will thicken into a luscious and chunky purée.

Food editor Ian Knauer shows off some curious items in his test kitchen, including the beer he brewed and bottled right here.

Food editor Gina Marie Miraglia Eriquez demonstrates how to use this handy kitchen tool. Can she convince editor in chief Ruth Reichl that food cooked in a pressure cooker can be tasty?...

Ruth Cousineau demonstrates how to pit cherries while keeping them whole. The special gadget she uses? We’re sure you already have one (and it’s not a cherry pitter)....

One of our food editors takes a trip to Paris and comes home with an easy and elegant idea: Pack your summer picnic in a jar.

A chef shares the technique—and secret ingredient—for raw and refreshing gado-gado.

Each issue of Gourmet features recipes for Ten-Minute Mains—main courses that can be prepared in ten minutes of active time. Can food editor/stylist Maggie Ruggiero really make Mustard-crusted Pork with Carrots and Lentils within that time limit?...