Drink
Why You Should Be Adding Salt to Your Cocktails
This magic ingredient can instantly step up your cocktail game
By Céline Bossart

Travel
This French Melon Is Everything Cantaloupe Wishes It Could Be
By Rebekah Peppler
How Chinese-Influenced Coffee Shops Became the Go-To Breakfast Spots of Malaysia
By Yi Jun Loh
Food
This Grilled-Cabbage Caesar Salad Is Even Better Than the Original
By Kat Craddock

Latest Recipes

Junglee Bird Cocktail
In this updated version of the classic tiki cocktail Jungle Bird, homemade mango syrup and saline solution are paired with the traditional rum and Campari.
Grey Gusano Cocktail
Sal de gusano (worm salt), a classic Mexican ingredient made with smoky dried chiles and ground agave worms, seasons this spicy mezcal-based cocktail.
Salted Chestnut Liqueur
This sweet and salty roasted chestnut liqueur makes an excellent cocktail ingredient or after-dinner drink; try mixing it with an oaky bourbon or drizzling it over ice cream.
Grilled-Cabbage Caesar Salad
In this summery, modern take on a Caesar salad, flame-kissed savoy cabbage replaces the usual romaine. It’s the perfect foil for garlicky bread crumbs, aged pecorino, boquerones, and a citrusy anchovy vinaigrette.
Tortilla Española
One of Spain's most beloved tapas, tortilla española is a tender, lightly runny omelet filled with olive oil-poached potatoes.
Grilled Chorizo Sandwiches with Chimichurri (Choripán)
Argentina's famous street food—a fire-grilled sausage sandwich with herby chimichurri—couldn't be simpler to make at home.
Fresh Bamboo Stir-Fry with Sweet Peppers
Bamboo shoots and red bell pepper are cooked with ginger and garlic over high heat in this quick and easy side dish.
Corn Chowder
Bacon enriches this summer chowder made with fresh corn, milk, new potatoes, and plenty of aromatics.

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The Way We Cook

Your weekly resource for globally inspired, everyday meals that have that special something

The Way We Cook

Your weekly resource for globally inspired, everyday meals that have that special something

The SAVEUR Cookbook Club

I Am A Filipino: And This Is How We Cook cookbook

Each month, Cookbook Club digs deep into a cookbook and shares our progress online. SIGN UP TODAY »

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Watch & Cook

The Art of Wagashi, Japan's Tea-Ceremony Treats

Learn how to make one of the simplest forms of wagashi, mochi, with master pastry chef Natsume Aoi. Get the recipe »

A Secret Technique Makes This Chef's Samosas Perfect

British-Indian chef Romy Gill shares her grandmother’s recipe for the delicious fried parcels

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