In this video SAVEUR associate food editor Ben Mims shares a simple technique for ensuring that your molten chocolate cakes have extra-delicious oozy centers.
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In this video Jackson Cannon, mixologist at The Hawthorne in Portland, shows us how to make his Dutch Oven cocktail.
Here Jeffrey Morgenthaler, bar manger at Portland's Clyde Common Hotel, shows us how to make a whiskey sour with marmalade.
In this video Cathy Whims, chef/owner of Nostrana in Portland, shows us how to make her potato gnocchi with Pomodoro sauce.
In this video Jackson Cannon, owner and bar director of Boston's The Hawthorne, shows us how to make the perfect Ramos gin fizz.
SAVEUR Senior Editor Gabriella Gershenson demonstrates a quick and easy technique for segmenting (or supreming) citrus fruits.
From the editors of the definitive culinary magazine, this lavishly photographed and narrative book illuminates and celebrates the stories, recipes, and places of home cooks around the world.
In the third episode of Dueling Dishes, chef Katy Sparks of Tavern on the Green makes a five-cheese macaroni dish topped with cauliflower and pumpkin seeds, while chef Ratha Chaupoly of sandwich shop Num Pang creates a double-crusted eggplant and portobello mac n' cheese. Which version wins over the judges?
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.
