“Here’s what I’d like you to test today,” said Zanne Stewart (then Zanne Zakroff), the brand-new executive food editor of Gourmet magazine, as she handed me two recipes. “The ingredients are waiting for you in the fridge over there.”...

Renowned food writer Mimi Sheraton looks back to the dawn of America's passion for yogurt, and the 1947 Gourmet story that sparked her own long-term love affair...

Caroline Bates, a Gourmet magazine editor for 51 years, returns to divulge a holiday dessert recipe that may change your life. She also shares a remarkable seven-decade retrospective of the cake that interweaves the magazine's history with her own...

A portrait of the artist as a food stylist, by a longtime colleague, Gourmet Live's Kemp Minifie

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...

Food historian Megan Elias digs through the archives and discovers the word gourmet has had multiple definitions, but always one true meaning

Two L.A. chefs explore the world, street (food) by street (food), and put together one wild brunch.

The Varnish, a proto-speakeasy hidden at the back of the century-old sandwich shop Cole’s, is the center of the Los Angeles cocktail cult.

Chef Jean-Georges Vongerichten talks about the philosophy behind the creative flavor pairings in his signature Squab à l’Orange.

If you don't have a 20-year-old black steel pan, then try this modern omelet technique from Chef Olivier Muller of DB Bistro Moderne.