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Why Oat Milk Is Too White—And How One Brand Is Determined to Change That
By
CAITLIN GUNTHER
The Revival of Singapore’s Indigenous Cuisine
By
MEGAN ZHANG
The Fascinating Connection Between New York City’s Jewish and Chinese Immigrants
By
ELLA QUITTNER
France Says Non To Nitrites—and the Country’s Meat Industry Is on Board
By
CAITLIN GUNTHER
The New Price to Be a Restaurant Regular? An NFT
By
ELLA QUITTNER
Eat Your Feelings for $35 Plus Tax
By
ELLA QUITTNER
Brooklyn’s First Black-owned Champagne Brand Is the Bubbly To Sip This Summer
By
CÉLINE BOSSART
The Ingredient Kwame Onwuachi Can’t Stop Cooking With Is in Your Pantry Right Now
By
BENJAMIN KEMPER
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This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth
By
SIMON BAJADA
This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay
By
ROSSILYNNE SKENA CULGAN
Your Next Pizza Delivery Might Come From a Former SpaceX Chef—By Way of Robots
By
ADAM KOVAC
Rebelling Against the Status Quo Led to the Success of This SoCal Tea Shop
By
MEGAN ZHANG
The World’s Best Restaurant Has Big Changes Ahead For 2023
By
SAVEUR EDITORS
Jacques Pépin’s Daughter Never Wanted To Cook–Until She Started Working With Her Dad
By
EDDIE KIM/MEL
These 4 Indigenous Chefs Are Bringing Native Foods To The Table
By
MEGAN ZHANG
How Chefs Are Handling the Summer Sriracha Shortage
By
CAITLIN GUNTHER
The Unlikely Success Story of Manhattan’s Only Burmese Restaurant
By
MEGAN ZHANG
From Jamaica to Senegal, This Crimson Infusion Reigns Supreme
By
SHANNON MUSTIPHER
A New Manhattan Eatery Lets You Choose Your Own Noodle Adventure
By
MEGAN ZHANG
This Restaurant Reveals Your Favorite Thai Dishes Might Actually Be Lao
By
MEGAN ZHANG
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