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12/18/2012
How to Peel and De-vein Shrimp
Peeling and de-veining shrimp can be a messy, time-consuming hassle. In this video, Associate Test Kitchen Director Judy Haubert demonstrates her quick and easy method for preparing shrimp with just one easy cut.
12/13/2012
How to Twist Pretzels
SAVEUR executive food editor Todd Coleman demonstrates how to roll the perfect chewy and crusty pretzels at home, using a few simple techniques.
12/11/2012
Master Class: How to Make a White Chocolate Christmas Tree
Pastry chef Jacques Torres demonstrates how to make a white chocolate christmas tree, a perfect edible centerpiece for your holiday celebration.
12/10/2012
Dueling Dishes, Episode 2: Bûches de Noël
In the second episode of Dueling Dishes, Emma Bengtsson of Aquavit pits her Swedish-inspired yulelog against a traditional bûche de noël with an American twist by Marc Aumont of The Modern. Whose bûche de Noël will take the cake?
12/06/2012
How to Make Parmesan Cups
SAVEUR Test Kitchen Director Kellie Evans demonstrates how to make elegant parmesan cups in minutes, using only grated parmesan cheese, a non-stick skillet, and a drinking glass.
12/05/2012
Announcing The SAVEUR Video Festival
Calling all food-loving filmmakers! We're excited to announce the launch of the first-ever SAVEUR Video Festival. A celebration of food and film online, we're looking for the most creative, beautifully-told culinary stories in the world of video.
12/04/2012
Master Class: How to Make the Perfect Tempura
Celebrated Japanese chef Tadashi Ono demonstrates how to make the perfect, light and crispy tempura. The secret is in the cake-flour batter, which should be kept cold. In this video, Ono prepares beautifully-fried shrimp and vegetables.
12/04/2012
Dueling Dishes, Episode 1: Latkes
Chefs Craig Koketsu and Eli Sussman go head-to-head in a battle of the latke recipes.
11/27/2012
How to Make Hudutu, a Garifuna Recipe
In this video Teofila Mauricio Valerio demonstrates how to make hudutu, a Honduran coconut-milk-based soup with fish and mashed plaintains, in the traditional Garifuna style.
11/14/2012
How to Make Turkey Hash
SAVEUR executive food editor Todd Coleman makes turkey hash, a perfect post-Thanksgiving breakfast.
11/13/2012
Baton Rouge, Louisiana: Farm to Table
In Baton Rouge and the surrounding area, chefs and farmers are working together to bring the nation's budding farm-to-table movement to Louisiana—connecting to their roots by creating simple Louisiana dishes with fresh Louisiana produce.
11/06/2012
How to Make a Turkey Roulade
SAVEUR executive food editor Todd Coleman prepares for a Thanksgiving crowd by making an extra turkey breast into a roulade.
11/02/2012
How to Carve a Thanksgiving Turkey
SAVEUR executive food editor Todd Coleman takes you through his simple technique for carving a beautiful Thanksgiving turkey.
10/26/2012
Out of Aleppo
When she left her home in Aleppo, Syria, Ruth Nehmad brought the food of her city with her.
10/24/2012
The Classics: Hong Thaimee Makes Laab
Chef Hong Thaimee demonstrates how to make Thai laab.
10/16/2012
The Classics: Marc Vetri Makes Risotto alla Milanese
Marc Vetri demonstrates how to make traditional Italian risotto alla milanese.
10/12/2012
How to Weave a Lattice Top for Pies
Follow this simple technique to easily weave a beautiful lattice top for a pie.
10/10/2012
The Classics: Martin Yan Makes Scallion Pancakes
Celebrated chef Martin Yan, best known as vivacious host of Yan Can Cook, demonstrates his method for making Chinese scallion pancakes.
10/04/2012
Making Crêpes Suzette on TODAY
SAVEUR editor-in-chief James Oseland appeared on the TODAY show this morning, sharing some of our favorite dishes from the exhaustive list of classics featured in our 150th issue.
10/01/2012
150 Recipes in 39 Seconds
SAVEUR's October issue celebrates 150 of the quintessential classic recipes from around the world.
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