Gourmet was the kind of food magazine that transcended recipes; it discussed politics and science. With lovely photography, I must add. I wasn’t a regular subscriber, but whenever I picked up an issue, I was transported to France or Kenya or Asia. Because what is a fondue or a chutney or a miso without the story of where and how the dish originated?

Thank you, Gourmet, for sharing so much — delectable recipes, travel secrets, international food policies, and more — during your almost 70-year life. You will be missed.

Find out what I baked as a tribute to Gourmet.

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