Lovers of food, travel, and stories from around would love to receive a subscription to SAVEUR, whether they’re mothers or not. Our Fall/Winter issue is already filled with exciting recipes, photos, tips and tricks, and valuable intel for anyone who loves to cook and eat. Maybe get really wild and send her one of our gorgeous market totes in SAVEUR’s signature tomato red. And while you’re at it, we’re big fans of the spice blends our editors put together with Burlap & Barrel for our print launch, and we know Mom will be too. Snag all three blends—gumbo, ceviche, and chicken Basquiase. They're all versatile, bold, and stamped with SAVEUR's seal of approval. —Ellen Fort, Senior Editor, Special Projects

The dessert gene runs deep on the maternal side of my family, so for Mom this year, I’ll spring for a bottle of the hyper-limited 10-year-old Brenne 10 and a few jars of exceptional tiramisu from Trenchers Farmhouse. I can’t get over this elegant single malt from Cognac country. Founded by American ex-ballerina Allison Parc in 2012, Brenne’s base spirit is distilled from locally grown organic barley, then aged for six to eight years in French oak barrels and Cognac casks. The resulting whisky is particularly smooth and fruit-forward, and very nicely suited to pairing with stone fruit and chocolate. —Kat Craddock, Editor-in-Chief

While I never related to the food writing narrative of cut fruit as immigrant parents’ love language, it did ring true in one way: my mom is truly excellent at cutting fruit. Even with the dullest knife, she can make quick work of everything from apples and pears to kiwis and mangos, leaving behind only the thinnest of peels. I can only imagine what she’d be able to do with the right tool for the job, which is why I’ll be getting her this handsome petty knife from New West Knifeworks for Mother’s Day. Not just for slicing fruit, the thin, versatile blade works well for trimming vegetables, mincing garlic, deveining shrimp, filleting fish, you name it. The knife also comes in a bunch of fun colorways and includes a lifetime warranty plus free lifetime sharpening, so it’s really a gift that keeps on giving. —Frances Kim, Digital Director

As a Southerner, I can tell you that the caramel cake reigns supreme at any special occasion, from birthdays and graduations to weddings and funerals. And, of course, Mother’s Day. Caroline’s Cakes are the result of one woman’s quest to perfect the caramel cake for her family—and her success, now apparent in the growth of a mail-order bakery business that has expanded to include a plethora of fine cakes like a 7-layer Coconut Cloud  and a deliciously pink strawberry cake. I am ordering one for my own mother to enjoy on Mother’s Day (and let’s be honest, I want a slice, too). —Ellen Fort, Senior Editor, Special Projects

Hot off the presses (April 2024), this inviting, vibrant cookbook is a big anthology of small bites. Pintxos—the Basque answer to tapas—run the gamut from a humble toothpick stacked with anchovies and olives to a cheffy seared scallop swimming in ajoblanco and espresso vinaigrette. This expansive volume covers the full breadth with recipes from the Spanish Basque Country and beyond: The greatest-hit pintxos from Pamplona, Bilbao, and San Sebastián are all here, including desserts like La Viña’s burnt cheesecake that started the trend. For a mom who loves to put out nibbles for guests, The Book of Pintxos is a veritable goldmine of ideas that also happens to be quite the looker on the coffee table. —Benjamin Kemper, Senior Editor, Travel

If your mom, like mine, appreciates efficiency almost as much as she does nourishing home-cooked meals, she’ll love that this collection has a wide range of spices—Turkish maras biber, Greek oregano, and citrus-and-herb-infused Aegaen salt, to name a few—that would be excellent in countless dishes. If you aren’t able to cook for Mom personally this Mother’s Day, arming her with some of the ingredients to make a scrumptious Mediterranean-inspired meal (not to mention saving her a trip to the grocery store) might be the next best thing. —Megan Zhang, Senior Editor, Food & Beverage

Mimosas seem to be the default beverage for Mother’s Day brunch, but that doesn’t always work. I’m planning to give the gift of relaxation without the booze, swapping out Champagne for a hemp-infused nonalcoholic spirit with citrus and herbal botanicals. It can be enjoyed straight over ice or mixed as desired, with all the pleasure of a traditional spirit but none of the hangover. I suggest using it to shake up a refreshing orange flower margarita for mom this year. —Jessie YuChen, Senior Culinary Producer

Consumables. They're the only gift allowed when it comes to my mom. Thankfully our maternal line has a strong chocoholic gene stretching through its southern roots, so my options are vast. Yet this beautiful torte stands out as an indulgence worth giving. Traditional Swiss Engadiner Nusstorte layers caramel, shortcrust, and walnuts, but this interpretation swaps in pecans and weaves chocolate throughout. Then each slice is veiled in a gorgeous chocolate cloak kissed with a chocolate seal. It's almost too pretty to eat, but it won’t last long. —Stephanie Pancratz, Managing Director, Editorial Operations

What do Dolly Parton and Lodge Cast Iron have in common? They are both products of Tennessee. It makes sense, then, for native Tennessean Dolly to partner with Lodge, which was founded in South Pittsburg, Tennessee in 1896. I’m a big fan of Lodge Cast Iron across the board for its craftsmanship and wide array of products, from classic skillets to Dutch ovens and bakeware. There are several designs to choose from (including this mini guitar-shaped skillet!) but I’m partial to this design featuring Dolly’s signature butterfly. Since my mother is also a product of Tennessee, I’ll be giving her one of these fun skillets. Give it to your favorite mom/Dolly fan and get cookin’. —Ellen Fort, Senior Editor, Special Projects

I’m in the camp that the best gifts are the ones that the recipient would never have thought to buy for themselves, or even better, even knew existed. This adorably delicate, completely unnecessary trinket makes a fine tabletop accompaniment for seafood, salads, and whatever else—and there’s no chance your mom has it already. —Toni-Ann Gardiner

One of the best ways to improve your culinary skills (or give someone else’s a loving boost) is to season the food properly. Salt is the flavor backbone in any dish, whether savory or sweet. I’m giving this nifty pack from Jacobsen that includes everything to help your favorite home cook level up their dishes. From fine sea salt for baking, kosher salt for everyday use, flaky crystals for finishing dishes, and even some fun flavored options for adding a little twist, your bases will be covered. Not to mention, it includes several Disco di Sale (little salt pucks perfect for seasoning a pot of pasta water), as well as a beautiful ceramic dish for keeping your favorite salt variety within arm’s reach. —Ryan McCarthy, Editorial Assistant

If you’re trying to impress a mother (your own or someone else’s), one of the best things you can do is cook for them. If that’s not in the cards, this pan will help your favorite mom achieve sweet success in the pastry department. A nonstick surface and an almost airtight clamp allow make it easy to bake any type of round cake. Perhaps you could even buy it and bring it to Mom with a fresh confection inside? In that case, I’d recommend this cheesecake, which, in my opinion, is not only one of the classiest desserts out there, but also a great way to show your love and appreciation. —Ryan McCarthy, Editorial Assistant

If I could only choose one type of alcoholic beverage to keep around at home, the choice would be easy: sake. With its nuanced fragrance and delicate flavor, the Japanese rice-based brew tends to drink smoothly, making it a versatile accompaniment to all kinds of foods. This Mother’s Day, I’m sending my mom a lovely bottle that will pair delightfully with anything Dad might be cooking: Junmai Daiginjo from Sake ONO, brewed in Niigata, Japan. As a category, Junmai Daiginjo sake is considered among the most sophisticated; made from only water, yeast, koji, and rice polished to a minimum standard of 50 percent, the recipe results in a pure and refined flavor profile. Sake ONO’s elegantly balanced 15 percent-ABV drink—with subtle honeydew and lemon-peel notes and a crisp, dry finish—is just as refreshing served chilled alongside a sunny al fresco brunch as it is mixed into a classic cocktail, be it a spritz or martini. —Megan Zhang, Senior Editor, Food & Beverage

Strawberry season is upon us, which inevitably comes with one of my personal favorite desserts: angel food cake. That fluffy, spongy texture is heavenly (pun intended) when topped with juicy macerated strawberries and a dollop of homemade whipped cream. Plus, it’s one of the simplest cake recipes out there, using equal parts sugar, flour, and egg whites (plus a little cream of tartar and vanilla, and salt for good measure). But truly, it cannot be made without the iconic baking pan that gives it that perfect, round shape. This 10-inch pan is nonstick and dishwasher safe (a prerequisite of mine for any kitchen implement), allowing cakes to slip out easily for slicing. Pro tip: Buy this pan and make Mom a cake for a double whammy of gift giving. You’re welcome. —Ellen Fort, Senior Editor, Special Projects

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