Features

Hotel Bars

22 Hotel Bars We Can’t Get Enough Of

By SAVEUR EDITORS
Amazonia

The Amazon’s Indigenous Ingredients Are Trending. But What Does That Mean for Its People?

By MICHAEL SNYDER
Alcohol and the Gut

Alcohol and the Gut: Friends or Foes?

By BETSY ANDREWS
Belmond

6 Life-Changing Train Trips to Take This Year

By BENJAMIN KEMPER
Rice Cakes Steamed

Our 10 Most-Read Food and Travel Stories of 2024

By SAVEUR EDITORS
12 Spectacular Cakes for the Holidays and Beyond

12 Spectacular Cake Recipes for the Holidays and Beyond

By FRANCES KIM
The Bathtub Meal That Comedian Ilana Glazer Will Never Forget

The Bathtub Meal That Comedian Ilana Glazer Will Never Forget

By ALYSE WHITNEY
A chef stands behind an extravagant cheese and charcuterie grazing table in Stella's Wine Bar.

Toasting SAVEUR’s Latest Issue in Houston, a Culinary Destination on the Rise

By JESSICA CARBONE
Teta Julia's Christmas Cake

Remembering Teta Julia and Her Recipe for Christmas Cake

By FADI KATTAN
Eat the World in 300 Cookies With This New Cookbook

Eat the World in 300 Cookies With This New Cookbook

By JESSICA CARBONE
Thikse Monastery

How Food Fuels Faith in Sacred Spaces Around the World

By JESSICA CARBONE
Indigenous winemakers

These Indigenous Winemakers Are Making History—While Sharing Their Own

By SOFIA PEREZ
My Egypt cookbook cover

Chef Michael Mina Wants the World to Cook More Egyptian Food

By JESSICA CARBONE
Equal Portions ​​Storm Relief

Restaurant Workers Impacted by Hurricanes Urgently Need Our Help

By SHANE MITCHELL
Make Your Next Dinner Party a Kamayan

Make Your Next Dinner Party a Kamayan

By JASMINE TING
Sichuan Peppercorn Snacks

6 Sichuan Peppercorn Snacks That Pack a Tongue-Tingling Punch

By MEGAN ZHANG

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