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
Manolo Lopez makes a triumphant return to his home island, and he’s not coming empty handed
The PicoBrew Pico Model C is less expensive than its predecessor, without losing any functionality.
Amy Thielen meditates on the everyday wisdom of her Midwestern mother.
We can’t stop snacking on these crunchy, olive-oily biscuits from southern Italy.
If you’ve ever spent minutes licking the last grams of sweet cream from a cannoli shell in Sicily, or picked up your bowl to lap up the final streak of ragu from a bowl in Bologna, you know Italy is a breeding ground for food fetishes.
As fun to make as they are to say
The exotic allure of the air-puffed, all-unnatural gooey candy
A night market specialty of Tainan and Taipei since the 1940s, coffin bread consists of a thick slab of white bread that’s hollowed out and toasted or fried to make a crunchy little box.
Stereotypically temperamental risotto comes together in a flash with dried and roasted wild mushrooms
These crispy -- but not greasy -- mini cabbages get brightened up with lemon and a balsamic dressing.
It also makes a great stocking stuffer.
Maple syrup and cinnamon give these mashed yams a rich depth.
Which nations have the most hardcore respect for the midday meal?
Fresh ingredients and homemade fried onions for the win
Contradictory studies claim they're shopping for fewer groceries -- but also dining out less.
These easy-to-make dumplings pair perfectly with a bright, briney olive-tomato sauce.
How to become the life of the party? Turn yourself into a piñata and throw candy at your friends.
The James Beard award-winning chef on his adopted city’s restaurant scene
If you’re not lucky enough to have a neighborhood taco joint and can’t make a flight down to the Yucatan Peninsula, don’t fret.
Dig into this pillow of egg and cheese tonight.
Universally adaptable, proudly inauthentic, an anything-goes dumping ground of melted cheese and chips -- even nachos have an origin story.
These slow-roasted sweet potatoes are worth every second of oven time.
The low-effort, high-reward oven method for eating every last bit of summer.
When it comes to rich, smoky flavor, nothing beats charcoal.
They're also good enough to eat for a meal.
High standards for perfect-looking produce means tons of "ugly" fruit and vegetables get dumped before they ever reach grocery stores.
Why the lowly tomato sandwich is the purest taste of summer.
On days when you want to do nothing but stand in front of a fan or jump into a body of water, there's no chance you're going anywhere near an oven or stove. So what could you possibly make for dinner? Enter, your summer best friend, gazpacho.
The Pacific Northwest huckleberry, a tiny fruit with a big following, has never been successfully domesticated, but doing so might be the only way to keep it thriving
Pasta may have gotten a bad rap. New research suggests pasta -- specifically noodles in this study -- might actually help you lose weight.
When July 4th comes, most of us want to be outside in the warm weather soaking up the sun until it’s time to watch fireworks. All that heat and outdoor eating can lead to some risky food safety situations.
Food is a big part of many Fourth of July celebrations. But take care when making and storing your meal, so that a bout of food poisoning doesn't ruin the rest of your holiday plans, a dietary expert advises.
Sometimes you want to treat salad greens like delicate flowers; other times you have to give them a good pounding.
Must-have spicy condiments from Belize to China and everywhere in between.
In a food culture all about tradition, ramen stands out big time -- because this modern marvel adapted from China is designed to break the rules.
Skip the appliances and reach for a bottle of cherry liqueur.
Potatoes are a popular staple of the American diet, but eating too many -- whether boiled, baked, mashed or fried -- may raise the risk for high blood pressure, a new study suggests.
When water gets scarce, modern industrial grains won't do, which is why smart seed sleuths are reviving ancient, drought-resistant, and delicious forms of wheat.
Spicy, sour, and ready in 15 minutes.
Taffy and tomatoes are nationwide, but these Jersey exclusives have stayed put.
This dark, complex dessert gets better the longer you forget about your fruit.
How a produce-loving parent confronts her kid's vegetables anxieties head-on
Develop an intuition for spices and never forget your pressure cooker
Park Hyatt New York pastry chef Scott Cioe shares the secrets of choux pastry.
Smith Island Cake stands tall, smoothly coated in chocolate icing -- no swirls, no rosettes, no bling. Sliced and plated it reveals its genius: pencil-thin layers of pale cake, stacked and spliced with ample icing. It's delicious. And mysterious.
Regular drinkers had fewer heart attacks, less calcium buildup in their arteries, study finds.
The once-maligned egg may not be a heartbreaker after all, new research suggests.
When you are young and far from home, a big bowl of pasta will do.
Just because Santa has been known to spend Christmas noshing on sweets doesn't mean that you should do the same. Here are 10 naughty Christmas foods you should skip.
It may not be traditional, but if you like a crispy, golden-brown exterior and a soft, fluffy interior, this latke is for you.
This fail-proof roasting method produces the tastiest, juiciest Thanksgiving turkey.
Chef Leah Cohen of Manhattan's Pig and Khao spent weeks chasing the best noodle dishes in Vietnam. Here, she shares her ten favorites.
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