Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today. As it bakes, the batter separates, and the top becomes a tender, delicate-crumbed cake, while the bottom turns into a saucy pudding—both fragrant with lemon.
Executive editor John “Doc” Willoughby demonstrates how to make this comforting drink from our new cookbook, Gourmet Today—all you need is a handful of spices, plus some black tea and milk.
Executive editor John “Doc” Willoughby demonstrates this easy recipe from our new cookbook, Gourmet Today. For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It’s a terrific choice for an easy family dinner or casual entertaining.
“This is really a cuisine of ingredients, not of technique. That’s why I’m taking cooking classes taught by somebody who is a master of the perfect ingredient at the perfect time.” —Ruth Reichl
No one knows more about fish than Jon Rowley. Julia Child dubbed him “the fish missionary,” and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then on Seattle’s Totten Inlet, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and wild greens and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on complementing the flavor of fish and discovers the shocking differences between good and bad seafood at the market.
An exclusive video from Episode 2: Jon Rowley’s Seattle.
Test kitchen director Ruth Cousineau offers her tips for heating up tortillas on a gas or electric stove.
Watch food editor Gina Marie Miraglia Eriquez, our resident baking expert, demonstrate her favorite tips and tricks for making cupcakes—and then try them at home, with our recipes for Devil’s Food cupcakes and chocolate ganache frosting.
Executive food editor Kemp M. Minifie shares her two favorite techniques for making perfect chicken salad.
W. Hodding Carter has chronicled his family’s mission to live within their means in his Extreme Frugality series. Part of daily life is tending the chicken coop. Meet his surprisingly wily chickens in this video.
Watch Jeffrey Ruhalter butcher half a hog at Jeffrey’s Meat Market in New York City. Jeffrey shows you where bacon, pork chops, and Boston butt come from, then introduces lesser-known cuts like county-style spare ribs, pork osso buco, and pig tail.
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