Recipes
Our Best Burgers
Here are 13 burgers you won't see at your local drive-through. Even if you're vegetarian, we've got plenty of options to satisfy your appetite.
Nutrition
Baltimore's New School Chef
Charm City's troubled schools, with their sky-high rates of obesity, are getting a major culinary makeover.
The Test Kitchen
The Technique: Classic Duck Confit
Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don't be daunted when making this classic dish; Paul shows you how easy it can be.
Four Farmers Project
Week 9: The Tragedy of the Commons
In the midst of the calm, two headlines illustrate the paradox of farming on the Great Plains.
Culinary Culture
Why Does America Hate Ratatouille?
Made from some of the season's best produce, the dish should be a summer staple—but our national aversion to it runs deep.
Politics of the Plate
Junk Feed and Irradiated Greens
Farmers resort to M&Ms and potato chips for cattle feed, and irradiated greens are finally approved.
The Latest
travel + culture
Fried Shrimp Salvation
Our effort to extend summer, one crustacean at a time.
08.28.08
- Keywords
- restaurants,
- john t. edge,
- southern u.s.,
- seafood,
- summer
food politics
Four Farmers Project: Diminishing Returns
Unless these farmers get a killer frost in the next two weeks, they’ll just barely make it to harvest.
08.28.08
- Keywords
- sam hurst,
- four farmers project,
- agriculture,
- vegetable,
- produce
travel + culture
Mango Madness
Mango men, mango madness, and the mango diversity—all coming to local supermarkets.
08.28.08
- Keywords
- adam gollner,
- ingredients,
- culinary culture,
- fruit,
- chefs
wine + spirits + beer
Alcohol-Free Cocktails?
The French have a surprising respect for virgin drinks.
08.27.08
- Keywords
- julia langbein,
- cocktail,
- mixology,
- spirits,
- paris
food + cooking
Why Does America Hate Ratatouille?
Made from some of the season’s best produce, the dish should be a summer staple—but our national aversion to it runs deep.
08.27.08
- Keywords
- laura shapiro,
- culinary culture,
- french,
- thomas keller,
- julia child
wine + spirits + beer
Meet Randall
The unconventional device that’s taking beer to the next level.
08.26.08
- Keywords
- beer,
- joshua m. bernstein,
- new york,
- bars
View All Features
The List
Why You Should Avoid Raw Salmon
Raw salmon dishes like tartare and crudo are growing in popularity. But unless that fish has been frozen first, it could give you a tapeworm.
Buy This, Make That
Starting this month, our test kitchen is creating web-exclusive recipes to use up leftover ingredients from dishes featured in the magazine.
The Gourmet Guide to Paris
Notes on the latest restaurants, hotel and museum picks, and more: All you need to know about Paris is here in the first of our online city guides.
Gourmet's Guide to Cooking Schools
We've traveled across the globe and come back with great tips, fabulous recipes, and a collection of truly amazing places to visit.
Chefs + Restaurants
The First Taste
BOSTON: Estragon
MONTREAL: McKiernan Luncheonette Bars à Vins
PARIS: La Veranda
NEW YORK: Convivio
CHICAGO: Graham Elliot
NEW YORK: Van Leeuwen Ice Cream
SEATTLE: The Corson Building
CHICAGO: Mado
PORTLAND: Lucier
CHICAGO: L2O
NEW YORK: Terroir Wine Bar
NEW ORLEANS: MiLa
MONTREAL: McKiernan Luncheonette Bars à Vins
PARIS: La Veranda
NEW YORK: Convivio
CHICAGO: Graham Elliot
NEW YORK: Van Leeuwen Ice Cream
SEATTLE: The Corson Building
CHICAGO: Mado
PORTLAND: Lucier
CHICAGO: L2O
NEW YORK: Terroir Wine Bar
NEW ORLEANS: MiLa
Food + Cooking
The 25 People Who Changed Food in America
From Thomas Jefferson to Frances Moore Lappé, this unusual cast of characters has influenced our every meal.
