The Gourmet Test Kitchen

For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Named for a Scottish revolutionary, a New York City operetta—or both—this effortless scotch cocktail is built to last.

Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

This flourless chocolate cake is rich and densely chocolaty. It’s just the kind of low-effort, high-reward recipe we love.

Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

The ultimate winter warmer, Irish coffee is satisfying and timeless and requires only four ingredients.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.