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Trends
Entire State of New Jersey Up in Arms About What to Call the Sausage it Puts on Breakfast Sandwiches
By
WEI TCHOU
Romanian Cuisine Just Got a Big Boost from the European Union
By
KATHERINE WHITTAKER
The FDA May Crack Down on Fraudulent Olive Oil
By
KATHERINE WHITTAKER
How a Greek Refugee Camp Served a Taste of Home
By
KATHERINE WHITTAKER
A Meal to Remember: Lunch With Three Generations of Top French Chefs
By
DAVID GELB
Italian Court Rules Stealing Food to Survive is No Longer a Crime
By
KATHERINE WHITTAKER
So-Called ‘Farm to Table’ Restaurants Can’t Stop Lying About Where Their Food Comes From
By
KATHERINE WHITTAKER
Back to the Wheat of the Future
By
JESSIE KISSINGER
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All the Foods Still Missing from Unicode’s New Emoji Release
By
AMANDA ARNOLD
Spice Guru Lior Lev Sercarz on the Taste of 2016
By
CRAIG CAVALLO
Stop Saying Foodie
By
ADAM SACHS
Ditch Cranberry Sauce for Relish
By
MATTHEW JENNINGS
How Did Back to the Future’s Food Predictions Turn Out?
By
AMANDA ARNOLD
Why London’s Become Obsessed With Persian Food
By
ANNE BRAMLEY
The Middle Eastern Moment
By
MICHAEL SOLOMOMOV
TBT: Hot Fries
By
SARA TANE
A Cookbook Kickstarter to Honor Paula Wolfert
By
MARIAN BULL
Celebrating the 2015 Saveur Blog Awards
Blog Awards 2015: The Winners
The Ultimate Farm to Table
By
ANDREA STRONG
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