For one writer, this swishy dish transcends language
Kate Hill dives deep into the Mediterranean feasts and adventures of Patience Gray
In Bhutan, the perfect croissant is a labor of love
Could these silicone decoys be the antidote to stolen harvests?
Wolfgat, two hours north of Cape Town, takes an uncompromising approach
The closest oysters to the city of New York are raised off the coast of Long Island
And these islanders use nearly every part
The sweeping tides of Mont St.-Michel are the ideal home for some of the world's finest bivalves
As one local says, "This is still very much a wild place"
The Arbroath smokie is a special treat from Scotland's east coast
What do you do when a favored delicacy becomes an unchecked epidemic? We might have some ideas...
It gives old desserts new life
He makes everything from underwater tableaus to that famous Lady and the Tramp pasta scene, all out of food
America’s only fresh tuna auction ensures that local fishermen who prioritize sustainable fishery are getting paid their fair share
No soggy chips or plastic cheese sauce here
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
It's spicy, vibrant, and so much more than just a pot of rice
Goodbye, tray of gross airplane food!
LA startup 82 Labs is bringing popular Korean cures to America
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
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
It’s colorful, slightly sour, and its main ingredient is a tart mango
The Mitraillete is a gut-bomb worth seeking out
The plate lunch is more than just a takeout meal; it's a universally beloved, island-wide symbol of Hawaii's diverse culinary culture
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.
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.
Behind the three dishes that define Madrid’s love affair with the humble huevo
The bakery empire is bringing some seriously great bread (and a machine called The Fermentolevain) to the capital
Cookbook author and photographer Nik Sharma travels back to India to visit family and celebrate traditions through food
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?
Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization
From fighting off killer whales to scaling giant palm trees, these are Saveur’s most harrowing food stories.
Italians created imitation coffee from barley in response to World War II–era rationing. Why are they still drinking it?
It's home to a wealth of information on dishes from around the world — all in videos produced by amateur, enthusiastic cooks.
Shosui Takeda's light-as-a-feather, impossibly sharp Japanese kitchen knives are the new objects of our affection
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
Hand-held and infinitely customizable, the biscuits from Callie's Charleston Biscuits are the perfect all-day indulgence
The formula for vinegar is simple: You need an alcohol, you need oxygen, and you need the presence of bacteria
The Department of Labor has signaled a change in tip regulations under the Fair Labor Standards Act
It's a major victory for cutting food waste through repurposed fuel
Generations of Francophillic chefs have made Americans terrified of overcooked vegetables, but we weren’t always so afraid
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.
No spatchcocking, no brining, no basting—this is the easiest, most satisfying way to prepare your bird
And the croissants are in danger
The comfort food of their childhood gets taken away due to nutritional restrictions
When it comes to pesto, you can never be too particular
Adventurous foodie types saw the dish as a challenge, but the truth was something more complicated
Scientists are testing out a gene-edited strain that gluten-intolerant people would be able to eat
After years of development, Mark Ladner's Pasta Flyer is aiming to become the Chipotle of noodles
Peter Meehan on the world's second greatest pasta empire
This is what hospitality is all about
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.
Over the course of two days, bakers at Houston's El Bolillo used up over 4,200 pounds of flour for pan dulce
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.
The Hanoi specialty of fatty pork with noodles and a funky-sweet broth is best paired with an afternoon nap
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 cafés attached to sale barns in Texas are cornerstones of the community—and great spots to grab a burger
From softshells in the city to beer brats in the middle of nowhere: the Americana edition of our Field Notes
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.
European green crabs are devastating Maine's renowned clam beds. The solution? Create demand for some tasty crab empanadas
Remember to always recycle your paper, plastic, and….food?
Leaves: A lot to be desired, from sassafras to shiso
Roast it to the brink.
The Displaced Dinner Sessions shows the human side of the world's politically charged refugee crisis
Tequila’s feistier, smokier sister spirit deserves your attention—here are the bottles that have ours
Don't let out-of-season fruit get you down
What the small-town chef thinks the city mice and the country mice can learn from each other
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Produced for Museum of Ice Cream - The Museum of Ice Cream releases a new line of ice cream available at Target stores nationwideMore >>
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