Looking back at an early issue, we’re reminded of Gourmet’s extraordinary relationship with food—and of some of the people who brought that to life....

Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways. Although they are simple and old-fashioned, they’re also irresistible, making excellent use...

You can spend a fortune on gorgeous little pots of preserves, but let’s face it, nothing beats homemade.

More and more of us are willing to pay a premium for beef that is “sustainable.” Selecting from the choices can be confusing, though.

Three eggs. Two lemons. Five extraordinarily different desserts. A couple of very modest ingredients add up to a brilliant moment at the end of a meal.

Roast chicken is the utility infielder of practically everyone’s culinary repertoire.

Each type of alcohol contributes its own complex balance of acidity, sweetness, and savoriness to a dish, and it lends aroma as well.

The pièce de résistance of Thanksgiving dinner is the turkey, but nothing is more fraught than the gravy, that time-honored indicator of a cook’s prowess.

Get the most out of chicken by opening it up and flattening it on the grill. It cooks quickly and stays moist and juicy.

There was a moment of shocked silence when executive editor Doc Willoughby said he’d given away most of his cookbooks. Then all hell broke loose.