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Bowang
Culture

Corn Nuts Get a Glow-Up in This Filipino-Inspired Snack Mix

D.C. chef Kat Petonito turns a beloved childhood treat into the ultimate bar snack.

By ELLEN FORT
Saveur Pasta
Travel

The Food-Focused Travel Newsletter You’ve Always Wanted Has Arrived

Eat Here Next, sent biweekly to your inbox, reveals our top tips on everything from boutique hotels to culinary souvenirs to locals-only restaurants.

By SAVEUR EDITORS
A Cuisine Under Siege
Culture

A Cuisine Under Siege

I couldn’t rescue my aunt in Gaza, but I can keep her recipes alive.

By LAILA EL-HADDAD
Rice Cakes Guide
Culture

A Brief Guide to the Wide, Wonderful World of Korean Rice Cakes

Everything you need to know about tteok, from chewy injeolmi to crisp hotteok.

By JIA H. JUNG

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SAVEUR Archives
Culture

Print Is Back

The news you’ve been waiting for.

By KAT CRADDOCK
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The news you’ve been waiting for.

Best Pans For Eggs
Shopping & Reviews

The Best Pans for Eggs Keep Breakfast Mess-Free

With nonstick surfaces and curved sides, these pans can help you step up your egg game.

By MICKI WAGNER

Jamaica Spotlight

Jamaican Beef Patties
Recipes

Our 20 Most Popular Jamaican Recipes

Whether you’re hankering for homemade beef patties or sweet potato pone, we’ve got you covered.

By SAVEUR EDITORS
Sonias
Culture

Jamaica’s 15 Essential Dishes—And Where to Eat Them

From finger-licking pepper shrimp to ultra-flaky beef patties, these are the island’s best bites, according to a local.

By VAUGHN STAFFORD GRAY
Master Jamaican Jerk with This Definitive Guide
Techniques

Master Jamaican Jerk with This Definitive Guide

Learn the best way to get the true jerk experience, from the bold marinade to the smoky, flame-grilled cooking style

By KORSHA WILSON
Jamaican Jerk Chicken Wings Recipe
Culture

In the Absence of Key Ingredients, This Iconic Island Recipe Still Shines

Traditional jerk is a revered part of Jamaica’s culinary heritage; for homesick Jamaicans living abroad, adaptations of the dish are a lifeline.

By VAUGHN STAFFORD GRAY

Travel

Ropa Vieja
Culture

Where to Find the Best Cuban Food in Miami

Because nothing hits the spot like melty cubano sandwiches, stewed black beans, and caramel-drenched flan for dessert.

By JEN KARETNICK
Pinoquio
Culture

The Top 13 Dishes to Try in Lisbon

Where to find the best cod fritters, custard tarts, piri-piri chicken, and more.

By KITTY GREENWALD
Thai Tide
Culture

The Best Places to Dine in Melbourne Right Now

Australia’s favorite food city has never been more delicious—or thrillingly diverse. Our local expert has the scoop.

By BESHA RODELL
Rome
Culture

12 Dishes Everyone Should Eat in Rome

Local food phenom Katie Parla shares her top spots to try carbonara, pizza rossa, crispy rice fritters, and more.

By KATIE PARLA
PicaPau
Recipes

Pastéis de Bacalhau (Cod Cakes)

Crispy, creamy, and brimming with flaked fish, these Portuguese fritters are primo finger food.

By SAVEUR EDITORS
Sumagiyya
Recipes

Palestinian Lamb Stew with Sumac, Chard, and Chickpeas

Sumagiyya is celebration food in Gaza. For cookbook author Laila El-Haddad, making it is an act of affirmation.

By LAILA EL-HADDAD
French Blonde cocktail
Drinks

French Blonde

Add a touch of class to any evening with this citrusy, ethereal concoction of elderflower liqueur, gin, and Lillet Blanc.

By CARALINE BIANCHETTO CHASE
Ohio Nachos
Recipes

Ohio Nachos

Cap City Diner in Columbus tricks out these potato chips with alfredo sauce, blue cheese, and chives.

By SAVEUR EDITORS

The Future of Food

A New Cookbook Celebrates Caribbean Cuisine—And Reckons with Its Complicated History
Culture

A New Cookbook Celebrates Caribbean Cuisine—And Reckons with Its Complicated History

Code Noir examines how colonialism has influenced the foodways of over 1,000 islands in the region.

By JESSICA CARBONE
Picky eating without diamond earring.
Culture

What Everyone Gets Wrong About Picky Eaters

Turns out, respecting bodily autonomy is more important than being adventurous.

By BETSY ANDREWS
The Next Generation of Asian Supermarkets
Culture

A New Kind of Asian Grocer Has Arrived

AAPI entrepreneurs across the country are carving out their own niche with highly curated, artisanal food stores.

By MEGAN ZHANG
SORGHUM-SYRUP
Culture

The Anabaptist Community Taught Me Everything I Know About Sorghum Syrup

Mennonite and Amish families in the Midwest are among the sole stewards of a precious yet fast-fading American food tradition.

By BENJAMIN BROWNLOW

Cook This Tonight

Eggplant Parmigiana
Recipes

The Best-Ever Eggplant Parmigiana

An unadulterated recipe taught to us by an Italian grandma herself

By STACY ADIMANDO
Macaroni du Chalet
Recipes

Macaroni du Chalet

Heaps of Gruyère cheese are nonnegotiable in this one-pot Swiss pasta.

By KAT CRADDOCK
Lumpia (Fried Spring Rolls)
Recipes

Lumpia (Fried Spring Rolls)

Crackly, golden outer shells give way to a juicy pork filling in this Filipino appetizer.

By DALE TALDE
Crinkle Cookies
Recipes

Sorghum Crinkle Cookies

Sweet and earthy sorghum syrup is the star ingredient in these warmly spiced treats.

By ALLINE ANDERSON

Gems from the Archive

ackee and saltfish
Culture

Jamaica’s National Dish Is an Immigrant to Its Own Shores

Bee Quammie reconsiders the ocean-spanning journey of ackee and saltfish, and what its improbable invention reveals about the Jamaican soul

By BEE QUAMMIE
How to Make the Perfect Stuffed Pasta
Techniques

How to Make the Perfect Stuffed Pasta

Lessons for the best ravioli, tortellini, and everything else you fold out of pasta dough

By STACY ADIMANDO
yunnan tea
Travel

The Pu-erh Brokers of Yunnan Province

Pu-erh is the Helen of Troy of tea that gets aged like whiskey, dosed like drugs, and coveted by millionaires. And it only comes from this one mountainous corner of China

By MAX FALKOWITZ
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Our First-Ever Podcast

Follow along as we travel across the U.S. to meet the chefs, farmers, makers, and creatives who are transforming the culinary space through their unique connection to a place. Each week, our editors will chat with a food innovator whose personal journey is as compelling as what they’re putting on the plate.Listen Here

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