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.
SAVEUR executive food editor Todd Coleman demonstrates how to roll the perfect chewy and crusty pretzels at home, using a few simple techniques.
Pastry chef Jacques Torres demonstrates how to make a white chocolate christmas tree, a perfect edible centerpiece for your holiday celebration.
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?
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.
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.
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.
Chefs Craig Koketsu and Eli Sussman go head-to-head in a battle of the latke recipes.
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.
SAVEUR executive food editor Todd Coleman makes turkey hash, a perfect post-Thanksgiving breakfast.
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.
SAVEUR executive food editor Todd Coleman prepares for a Thanksgiving crowd by making an extra turkey breast into a roulade.
SAVEUR executive food editor Todd Coleman takes you through his simple technique for carving a beautiful Thanksgiving turkey.
When she left her home in Aleppo, Syria, Ruth Nehmad brought the food of her city with her.
Chef Hong Thaimee demonstrates how to make Thai laab.
Marc Vetri demonstrates how to make traditional Italian risotto alla milanese.
Follow this simple technique to easily weave a beautiful lattice top for a pie.
Celebrated chef Martin Yan, best known as vivacious host of Yan Can Cook, demonstrates his method for making Chinese scallion pancakes.
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.
SAVEUR's October issue celebrates 150 of the quintessential classic recipes from around the world.