THEN In the ’70s anything with a French name was considered the height of sophistication. Yet when we tested the recipe for this great-looking Gougère de Gibier from 1973, we basically got a chicken casserole that tasted delicious but looked like a deflated soufflé.
NOW We want our food to look as good as it tastes. That’s why we triple-test our recipes to ensure they turn out just like the pictures. They’re guaranteed to impress guests—even without the fancy names.