SAVEUR executive food editor Todd Coleman makes turkey hash, a perfect post-Thanksgiving breakfast.
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This video shows you how to make flavorful vegetarian gravy without stock or drippings.
In this video Jackson Cannon, mixologist at The Hawthorne in Portland, shows us how to make his Dutch Oven cocktail.
In this video Jackson Cannon, owner and bar director of Boston's The Hawthorne, shows us how to make the perfect Ramos gin fizz.
The rich, warm flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
SAVEUR executive food editor Todd Coleman prepares for a Thanksgiving crowd by making an extra turkey breast into a roulade.
Here Jeffrey Morgenthaler, bar manger at Portland's Clyde Common Hotel, shows us how to make a whiskey sour with marmalade.
Le Cordon Bleu's Chef Patrick Martin visits the SAVEUR Kitchen to show how to properly open an oyster and shares one his favorite oyster recipes.
Todd Coleman shows us how to peel a whole head of garlic in less than 10 seconds without a knife.
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.
In this video SAVEUR executive food editor Todd Coleman shows us a foolproof technique for poaching eggs.
SAVEUR kitchen director Kellie Evans shows you the perfect method for blanching peaches and tomatoes without bruising your bounty.
The key to perfectly thin, perfectly even ribbons of raw asparagus isn't a fancy mandoline—it's an everyday tool you already have in your kitchen drawer.
Once your Halloween pumpkins are carved, why throw away the seeds? This video shows you a quick and easy roasting method, turning the seeds into a crunchy snack.
SAVEUR executive food editor Todd Coleman shows you how to tie a roast for even cooking, easier carving, and a beautiful presentation.
