Grill meat, fish, and vegetables together using these handy skewers, ideal for weeknight grilling or large-scale feasts.
These are the best cookbooks to giveto all your food-obsessed family members and friends this holiday season.
Welcome to Serving the Planet, SAVEUR’s portal exploring the future of food. Find out how the world is building a more regenerative system.
Every SAVEUR cover at your fingertips—explore the complete archive of SAVEUR magazine covers from the last 30 years.
From no-dig gardening to France’s best-kept culinary secret, these are our most read food stories of 2023.
Save up to 40 percent on cookware, bakeware, kitchen tools, and equipment sets with the SAVEUR Selects sale at Wayfair.
Give the grilling enthusiast in your life the tools to succeed, from the right cooler to the best thermometer.
SAVEUR’s 2020 guide to the best books to gift this holiday season.
This towering Alsatian dessert from revered French pastry chef Christine Ferber is (loosely) based on her father’s recipe. “He doesn’t like to give out recipes. He doesn’t like it when I give out recipes—he doesn’t even like to give me recipes,” Ferber told writer Edward Beh, who covered the impressive yeasted cake in our May 2016 issue.
Sign up for our new newsletter, With Relish, to satisfy all your long-form feature cravings.
At San Francisco's Prubechu, classic CHamoru dishes are served with an emphasis on fresh local ingredients. Owners Shawn Naputi and Shawn Camacho’s tell us how to the CHamoru pantry.
Named for its light, fluffy texture and ethereal, pale crumb, the secret to making this simple cake is beating the egg whites until they are stiff and voluminous, and gently folding in the dry ingredients.
Consider these your perfect grilling guides. Learn to sear, char, smoke, and grill from the best grilling experts, including Bobby Flay and Mark Bittman.
We've got the ooey gooey cheeses, chic knives, and fun fondue pots you'll want to give the cheese lovers in your life.
In her quest to eliminate textile waste, designer Chantal Galipeau gives old clothes a second life in the kitchen.
Anything's Pastable cookbook author Dan Pashman digs into the origins of the now-viral regional Italian pasta dish, spaghetti all'assassina.
Takeaways from the best cookbooks of the season.
From SAVEUR Issue #140 Food and ritual go hand in hand. Think about the Christmas or Thanksgiving or Easter meals you and your family enjoy, with their wonderfully strict lineup of dishes. Or the structure that religion brings to eating: Hinduism's vegetarianism, the Jewish kosher diet, Catholicism's fish on Fridays. Or even the orchestrated drama of haute cuisine, with its precise parade of fancy courses and tableside preparations. Though it's little understood in the West, one of the world's great food rituals happens every year throughout the Muslim world. Keep reading »
SAVEUR celebrates the cultures and environments in which dishes are created. It serves up rich, satisfying stories.
Colman Andrews, Hunter Lewis, and more former Saveur staff remember the early days of Saveur magazine on our 25th anniversary.
Starring four different kinds of kebabs, this versatile cookout menu is worth firing up your grill (or grill pan) for.
Inspired by mooncakes, a San Francisco chocolatier evokes the flavors of the Mid-Autumn Festival with salted egg yolks and lotus seed paste.
Arabica beans have long been the gold standard among coffee pros, but robusta coffee is finally getting a second look.
We've been waiting all year for deals on some of our favorites, from wine glasses and decanters to countertop ovens.
This fortune-telling practice uses cheese to predict everything from your future spouse to your next career move.
We compiled 13 crunchy, gooey, chewy, crisp specialty snacks you'll want to add to cart before Prime Day is over.
With old favorites like hunter’s stew and stuffed cabbage on the outs, what’s next for Polish cuisine?
The culinary icon has managed to improve America’s favorite desserts, from banana bread to oatmeal raisin cookies.
Saveur editors have curated the best Black Friday cookware deals in 2022, including heavily discounted products from Stab, KitchenAid, Le Creuset, and more.
From asparagus to oysters and Champagne, these are the sensual foods that will actually get you in the mood.
A historically symbolic dish, Korean “fist rice” is the perfect way to take ingredient scraps to the next level. Find our jumeokbap recipe here.
Have a story idea? Go ahead, shoot your shot—keeping these pointers in mind.
This potent Prohibition-era cocktail boasts an especially strong yet beachy combination of rum, whiskey, brandy, grenadine, and lemon juice.
In celebrate of 25 years of Saveur magazine, we share notable moments from the food world over the past 25 years.
In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.
Beekeeping tradition runs deep in this Central European country. The quality of Slovenian honey springs directly from the country’s eco-conscious culture.
On launching the magazine's first website — and interviewing with one of her literal idols
The ‘90s food TV giant has plenty of ‘BAM!’ left—but these days he’s working smarter, not harder.
This Quebec-style poutine recipe is your one-way ticket to cheesy, deep-fried, gravy-laden heaven.
Dutch ovens are the foundation of any well-stocked kitchen for braising, baking, roasting, and more, which makes them the perfect gift.
Fashion designer Peter Som tracked down a forgotten family recipe for lion’s head meatballs, a saucy, soulful Chinese comfort food. All these years later, it still tastes like home.
The 12 best restaurants in Melbourne prove Australia’s favorite food city has never been more delicious—or thrillingly diverse.
The Saveur editors settled into Cincinnati for the annual blog awards and quickly found a lot to eat, drink, and see in this lively midwestern charmer.
A collection of behind-the-scenes memories and stories from Saveur magazine's first 25 years
This comforting breakfast noodle soup from Eastern China's Jiangnan region taught me lard is the gift that keeps on giving.
For this Alpine style fondue recipe, we finally found the perfect cheese duo for melting and dipping—and both are from Wisconsin.
These are the hottest Barcelona restaurants and bars, where locals are flocking for futuristic cocktails and tourist-free tapas.
A new cookbook by author and activist Lelani Lewis examines how colonialism has influenced the foodways of over 1,000 islands in the region.
In Mimi Sheraton’s sauerbraten recipe, the cookbook author shares a simple tip for mastering the gravy-topped Oktoberfest favorite.
An interview with the author offers a glimpse into the magic of Maghreb cooking, from Morocco to Libya to Algeria and Tunisia.
