How-To

    Pear-Marinated Roast Leg of Lamb

    A New/Old Use for Pear Juice

    Dehydrate for Flavor

    Dehydrate for Flavor

    Sharpen Japanese Knives with Newspaper

    Sharpen Japanese Knives with Newspaper

    Put a Lid on It

    Put a Lid on It

    Raid the Asian Market

    Raid the Asian Market

    How to Fake French Sauces

    How to Fake French Sauces

    Quinoa-Whole Wheat Bread with Raisins

    Quinoa-Packed Flax-Studded Bread That’s Honestly Delicious

    Don’t Toss the Trimmings

    Don’t Toss the Trimmings

    Make Bone Broth

    Make Bone Broth

    Better Poultry through Blow-drying

    Better Poultry through Blow-drying

    Freeze Tofu

    Freeze Tofu

    By ANDREA NGUYEN
    In Praise of Schmutz & Schnibbles

    In Praise of Schmutz & Schnibbles

    By AMY THIELEN
    How to Weave a Lattice Top for Pies

    How to Weave a Lattice Top for Pies

    By SAVEUR EDITORS
    20 Tips for Better Thanksgiving Turkey

    20 Tips for Better Thanksgiving Turkey

    How to Make Leaf Bread

    How to Make Leaf Bread

    How to Make Consommé

    How to Make Consommé

    By SAVEUR EDITORS
    consommé recipe, french consommé recipe

    Clear as Day

    By DANIEL BOULUD
    Sticky Science

    Sticky Science

    By JAKE COHEN
    Chefs making a pot of roux

    Donald Link’s Gumbo Tips

    How to Make Gnocchi

    How to Make Gnocchi

    By FARIDEH SADEGHIN

    Want more SAVEUR?

    Get our favorite recipes, stories, and more delivered to your inbox.

    Subscribe