Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero

“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.”...

Learn how the head of one of America's largest homeless shelters and soup kitchens found his dream job

Gourmet Live's Esther Sung chats with the National Museum of American History's Paula Johnson and Rayna Green, who take us behind the scenes of the beloved French Chef's kitchen exhibit and preview a major new American...

Food historian Andrew F. Smith details the rise of the American designer kitchen from the ashes of the prehistoric fire pit

Thoughts on kitchens past, present, and future from a historian, a farmer, designers, architects, expats, and others—plus, an enticing new frittata recipe that throws in everything but the kitchen...

David H. Freedman introduces us to the visionaries planning tomorrow’s high-tech, ultra-efficient, green, and even mood-altering spaces designed for much more than cooking...

Megan O. Steintrager polled cooks in France, Kenya, Germany, Malaysia, and beyond to learn the must-have appliances and utensils in their kitchens—including some gadgets that might surprise you...

Kemp Minifie details her 32-year journey to discovering simplicity in the Gourmet kitchens

Kemp Minifie carves up the clichés to serve this year’s bird four revelatory ways