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Issue #129[all previous issues]
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Refrigerators have profoundly shaped the way we cook and eat.
A stir-frying scholar dispenses some expert advice in the SAVEUR test kitchen.
The range of ingredients used along Kenya's coast reflects the confluence of Arabic, South Asian, and East African cooking traditions.
Contrary to conventional wisdom, olive oil can make an excellent choice for deep-frying.
The cuisine of coastal East Africa is characterized by bright flavors and global influences.
In the U.S., a single type of the fruit dominates, but thousands of beautiful, delicious kinds of banana thrive elsewhere in the world.
From fruit drinks to spicy steak tacos, this city’s unique cuisine reflects the influence of northwestern Mexico.
Fishing is a source of livelihood all over coastal Kenya and along its inland lakes.
How to make sense of olive oil labeling, from "cold-pressed" to "estate-bottled."
Hundreds of varieties of olive are grown around the world; these ten are especially prized for their oil.
Biriyanis, vividly spiced rice and meat dishes, are a special-occasion dish in coastal East Africa.
These classic preparations can all be made with relatively inexpensive extra-virgin olive oils.
Lima's food hawkers hit the big time.
This white wine from the Bordeaux region has well-balanced flavors and a storied past.
Whether you’re using high-end or all-purpose olive oil, here are a few rules of thumb for buying and storing.