A Scottish smoked fish tradition
The Arbroath smokie is a special treat from Scotland's east coast
A plague of delicious purple urchins is taking over the California coast and its our duty to eat them
What do you do when a favored delicacy becomes an unchecked epidemic? We might have some ideas...
Smoked cinnamon could change the way you bake
It gives old desserts new life
Meet the food artist who turns fresh produce into pop culture icons
He makes everything from underwater tableaus to that famous Lady and the Tramp pasta scene, all out of food
Why Honolulu's fish auction matters
America’s only fresh tuna auction ensures that local fishermen who prioritize sustainable fishery are getting paid their fair share
This is 'nacho" regular weeknight dinner
No soggy chips or plastic cheese sauce here
How the centuries-old Japanese tradition of “aged sushi” is evolving in America
The venerated Tokyo-style Edomae sushi—which is often cured before serving—is growing more popular in the U.S., but not all sushi masters are sticking to tradition
Searching for heritage, history, and tradition in Spanish rice
It's spicy, vibrant, and so much more than just a pot of rice
Airlines are turning to gourmet techniques to improve in-flight meals
Goodbye, tray of gross airplane food!
Korean hangover remedy coming soon to America
LA startup 82 Labs is bringing popular Korean cures to America
How to cook (and eat) a whole pig's face
Chef Leah Cohen from Pig&Khao in New York City shows us how she makes her rendition of sizzling sisig, a traditional Filipino dish with a long history
Seeking lunch and refuge at Manhattan's last Haitian cafe
Le Soleil, the only Haitian restaurant left in Manhattan proper, is a vestige of the neighborhood’s former Haitian population, and remains a home-away-from-home for Haitian-Americans in New York
This mango soup is Zanzibar's lunchtime obsession
It’s colorful, slightly sour, and its main ingredient is a tart mango
This Belgian sandwich is named after a machine gun
The Mitraillete is a gut-bomb worth seeking out
Celebrating the humble, greasy, un-Instagram-able Hawaiian plate lunch
The plate lunch is more than just a takeout meal; it's a universally beloved, island-wide symbol of Hawaii's diverse culinary culture
Olive oil fried potatoes with over easy eggs (Huevos estrellados)
The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior.
Spanish egg tortilla with potatoes and onions (tortilla Espanola)
This version of tortilla española, from Syklar in Madrid, is a popular lunch and dinner dish at the hole-in-the-wall restaurant in the city’s northern Chamberí district.
In Madrid, it's all about the egg
Behind the three dishes that define Madrid’s love affair with the humble huevo
Maison Kayser opens in D.C., just steps from the White House
The bakery empire is bringing some seriously great bread (and a machine called The Fermentolevain) to the capital
Sorpotel and Sannas: Remembering Christmas in Goa
Cookbook author and photographer Nik Sharma travels back to India to visit family and celebrate traditions through food
Chicago is a city divided by barbecue
The South Side's smoked rib tips and hot links represent an indispensable regional barbecue style, but half the city doesn't know it exists. Why?
There's no feta in Crete
Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization
The world's most dangerous food quests
From fighting off killer whales to scaling giant palm trees, these are Saveur’s most harrowing food stories.
Barley coffee: it's just as good as it sounds
Italians created imitation coffee from barley in response to World War II–era rationing. Why are they still drinking it?
The world's best cookbook is actually YouTube
It's home to a wealth of information on dishes from around the world — all in videos produced by amateur, enthusiastic cooks.
The hand-forged Japanese gyuto to make any knife nerd swoon
Shosui Takeda's light-as-a-feather, impossibly sharp Japanese kitchen knives are the new objects of our affection
The food videos that blew us away in 2017
Our favorite food videos this year ranged from a fermentation lesson in China to the annual religious pilgrimage of 4 million women in southern India
You should serve these biscuits at your next cocktail party
Hand-held and infinitely customizable, the biscuits from Callie's Charleston Biscuits are the perfect all-day indulgence
Give the gift of homemade wine vinegar to show your friends you care
The formula for vinegar is simple: You need an alcohol, you need oxygen, and you need the presence of bacteria
Restaurant workers worry about employers' pocketing tips under new Trump administration proposal
The Department of Labor has signaled a change in tip regulations under the Fair Labor Standards Act
Cooking oil just helped power a flight from China to the U.S.
It's a major victory for cutting food waste through repurposed fuel
In defense of the olive-drab, slow-cooked string bean
Generations of Francophillic chefs have made Americans terrified of overcooked vegetables, but we weren’t always so afraid
Classic apple pie with all-butter crust
With a perfect balance of sweetness to acid and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to.
Easy, perfect roast turkey and gravy
No spatchcocking, no brining, no basting—this is the easiest, most satisfying way to prepare your bird
France is suffering from a critical butter shortage
And the croissants are in danger
Alaskan nursing home residents are fighting for the right to eat seal blubber
The comfort food of their childhood gets taken away due to nutritional restrictions
The Ferrari of basil: how to pick the best ingredients for pesto
When it comes to pesto, you can never be too particular
Thai blood soup and the authenticity trap
Adventurous foodie types saw the dish as a challenge, but the truth was something more complicated
Genetically modified wheat could bring bread back to those with celiac disease
Scientists are testing out a gene-edited strain that gluten-intolerant people would be able to eat
Why one of America's greatest pasta chefs is switching to fast food
After years of development, Mark Ladner's Pasta Flyer is aiming to become the Chipotle of noodles
We're living in the golden age of American pasta
Peter Meehan on the world's second greatest pasta empire
How NYC's best restaurants and bars are coming together to support hurricane relief efforts
This is what hospitality is all about
New York City students will finally get free school lunch
Forget the lunch money, folks. Starting today, all of New York City's 1.1 million public school students—75 percent of which are considered poor—are eligible for free school lunch.
Trapped by Hurricane Harvey, these bakers made thousands of loaves of bread for those in need
Over the course of two days, bakers at Houston's El Bolillo used up over 4,200 pounds of flour for pan dulce
Blink and you'll miss one of the south's best barbecue joints on a Florida highway
Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.
Why does Vietnam have a mid-day siesta? I blame the bun cha
The Hanoi specialty of fatty pork with noodles and a funky-sweet broth is best paired with an afternoon nap
In Kerala, coconut sap gets a boozy kick
Inside the south Indian state's toddy shops, the local watering holes devoted to fermented palm sap and the Keralan love of all things coconut
The best place to get a ribeye is at a cattle auction
The cafés attached to sale barns in Texas are cornerstones of the community—and great spots to grab a burger
Where SAVEUR's editors traveled in June 2017
From softshells in the city to beer brats in the middle of nowhere: the Americana edition of our Field Notes
Indian stir-fried roti (Baghari masala roti)
Yamini Joshi of the League of Kitchens doesn’t let her leftover roti go to waste. She fries it up with chiles, onions, and spices to make Baghari masala roti, a savory snack similar to Mexican chillaquiles, Jewish matzobrei, and Sri Lankan kothu roti.
Scientists in Maine are fighting back against an invasive species - by eating it
European green crabs are devastating Maine's renowned clam beds. The solution? Create demand for some tasty crab empanadas
Inside New York City's brilliant idea to transform food waste into clean energy
Remember to always recycle your paper, plastic, and….food?
10 flavor-packed leaves from around the world to bring into your kitchen
Leaves: A lot to be desired, from sassafras to shiso
The Sri Lankan secret to crazy-good curry powder
Roast it to the brink.
A new refugee-run dinner series is helping immigrants in New York find their footing—and share their stories
The Displaced Dinner Sessions shows the human side of the world's politically charged refugee crisis
The 5 best mezcals to make you fall in love with smoke
Tequila’s feistier, smokier sister spirit deserves your attention—here are the bottles that have ours
Go make pie with jam while you're waiting for fresh fruit
Don't let out-of-season fruit get you down
Vivian Howard on the role of American food in a divided America
What the small-town chef thinks the city mice and the country mice can learn from each other
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Produced for Kraft Heinz - We caught up with NHL legend Jeremy Roenick in DC this week to talk Stanley Cup Finals, that ’94 Sega Genesis Game, Kraft Foods’ Hockeyville USA, coaching and more…
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Produced for Fresh Express - Chef-inspired sauté kits to prepare a quick and healthy dish
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Produced for Litehouse, Fresh Express, NatureSweet - From the base, to the fixings and dressing!
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Produced for Lysol - The celeb chef serves up easy meals using just three ingredients
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