SAVEUR

Finally, the news you’ve been waiting for: SAVEUR magazine is coming back into print. saveur.com/culture/print-…

From dim sum and clay pot rice to fried chicken and snake wine, these are some of the best restaurants in Hong Kong. saveur.com/travel/best-re…

One of Spain’s most beloved culinary societies, the guisanderas are preserving traditional Asturian cooking one stew pot at a time. saveur.com/culture/spain-…

Using a few low-tech kitchen tools, you’ll have a week’s-worth of caffeinated joy ready to pour in no time. saveur.com/drink/how-to-m…

An interview with the author offers a glimpse into the magic of Maghreb cooking, from Morocco to Libya to Algeria and Tunisia. saveur.com/culture/the-no…

Learning how to cook artichokes is an essential skill for a world of recipes—and the vegetable has a fascinating history, too. saveur.com/culture/how-to…

This fortune-telling practice uses cheese to predict everything from your future spouse to your next career move. saveur.com/culture/tyroma…

Shannon Mustipher unpacks the history, health benefits, and cocktail potential of the widely loved world of hibiscus drinks. saveur.com/drink/hibiscus…

Two decades living in smoked Spanish paprika country have taught me that pimentón has far more potential than most people think. saveur.com/culture/life-i…

Calvados, fresh fruit, and spice sparkle in this cinnamon apple martini recipe from Shannon Mustipher: an all-grown-up take on the old-school appletini. saveur.com/drink/cinnamon…

Whether you're looking for tacos, Detroit-style pizza, or Omakase, the best restaurants in Telluride, Colorado, have got you covered. saveur.com/travel/telluri…

How to cook hearts of palm, a versatile tropical vegetable you’ll want to put in everything from soups and stews to ceviches and tacos. saveur.com/culture/ingred…

Art is on the walls—and the plate—at chef Sean Brock's Audrey, transporting diners from their tables in Nashville to the woods of Appalachia. saveur.com/culture/sean-b…

Long cultivated in Asia, this ancient fermenting ingredient is finding new devotees. Here’s why we should all be using it. saveur.com/ingredient-spo…

A bright, crisp gin sour cocktail given depth by Campari and orange bitters and smoothed out with egg white. saveur.com/gin-campari-so…

This liquid gold is the base for flavorful soups, sauces, and many other dishes in need of a flavorful, brothy boost. saveur.com/techniques/how…

These are the best restaurants, hotels, and shops in Marseille, according to local food legend Julia Sammut of Épicerie L’Idéal. saveur.com/culture/marsei…

Brimming with tomatoes, celery, and tender braised beef, this Roman-style oxtail ragù recipe (pasta al sugo di coda) is the pinnacle of Italian comfort food. saveur.com/recipes/roman-…

Aneletti al forno is a saucy and satisfying Sicilian baked pasta embellished with eggplant, peas, and whatever other bits and bobs you have kicking around the fridge. saveur.com/culture/best-s…

In all my years covering the culinary world, I never considered what it’s like to actually be on the plate—until I started breastfeeding. saveur.com/culture/becomi…

Tbilisi chefs and historians weigh in on the wonders of the walnut, and how Georgian food and culture are shaped by this humble pantry ingredient. saveur.com/food/the-walnu…