Libby's Bread and Butter Pickles

SAVEUR kitchen intern Libby Redmond makes these pickles with her mother, Celia, at their home in Napier, New Zealand.

Cincinnati Chili

Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic.

Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread

We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.

Dry-Cooked Cabbage with Tofu and Peas

This recipe is based on a dish served by Satya, the head cook at Radha Govinda Mandir, an International Society for Krishna Consciousness temple in Brooklyn, New York.

Reuben Sandwich

This classic is the epitome of a New York Jewish-American delicatessen sandwich.

Whiskey Sour

This famous drink is the perfect mix of sweet and sour.

Boston Baked Bean Sandwiches

Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers.

Chicken Deconstructed

A step-by-step guide to butchering your own chicken.

The Plate Debate

Author and food activist Michael Pollan talks about common-sense eating, fake food, and why more Americans than ever are voting with their forks.

Sweet Things

We'd travel far and wide for just one bite of these unusual international candy bars.

Cool Beans

To lard or not to lard? Our tips will help you make the best refried beans around.

The SAVEUR 100

Savor olive oil in the Tuscan hills, meet the mistress of obanzai cooking in Kyoto, tuck into chili in Cincinnati, find the world's best rugelach in Jerusalem, toast the new culinary vanguard of Montreal: the SAVEUR 100 is back, for its tenth year, and it's more deliciously eclectic than ever.

First

Ten years, 1,000 food finds—and we're still hungry.
By James Oseland

Saveur Fare

Campaigning at the country store; MoonPies; "authentic" egg rolls; truffles in America; plus Agenda and more.

Memories

The taste of a new land, captured in a whiskey sour.
By Madhur Jaffrey

Cellar

A port primer, with bottles that are ready to enjoy now.
By Paul Lukacs

Reporter

Tracking down the lost research for the WPA's unfinished America Eats book.
By Laura Shapiro

In The Saveur Kitchen

Handy Corks; the truth about Mushrooms; undressing Onions; What to Pour; and more.

The Pantry

How to find our favorite products from this issue.
By Liz Pearson

Saveur Moments

The heart is a lonely hunter.
Photograph by Lyn Hughes