Something surprising happened earlier this month: Five intrepid journalists brought Gourmet magazine back from the dead after they discovered Condé Nast let its trademark lapse. This week, we revisit our episode from 2019 with Gourmet’s final editor-in-chief, Ruth Reichl. She shares stories about the magazine’s glory days, its final days, and the perks of being an editor in the golden age of publishing. Plus, Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way; we get lessons in hotel room cooking from Alex Aïnouz; and we make Mini Almond Cakes with Spiced Chocolate. (Originally aired May 17, 2019.)

Get the recipe for Mini Almond Cakes with Spiced Chocolate here.

Questions in this Episode:

“My question is about recipes that call for fresh mint. But all mints are not the same. I have many varieties of mint growing in my herb garden. I can fine tune my mint choice down once I know if I am starting with a peppermint or spearmint flavor.”

“I have a question about popovers. I was wondering if you can tell me what the secret is to get them not to deflate after I take them out of the oven.”

“If I take a standard recipe to braise a rack of pork or beef ribs in an oven at a low temperature until soft, then how do I multiply that recipe for 4 racks in the same oven?”

“When I was growing up my grandmother and mother frequently took me to a restaurant in Forest Hills, Queens where I always ordered waffles. The waffles had a tangy sharp taste that I’ve been searching for. I’ve tried yeast waffles, malt waffles, and buttermilk waffles. I’m out of ideas. Do you have any suggestions?”

“I LOVE ice cream, but it doesn't love me. I would love to find a dairy-free ice cream recipe that doesn't rely on coconut milk.”