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SAVEUR’s Guide to Holiday Gifting 2023
Shopping & Reviews

SAVEUR’s Guide to Holiday Gifting 2023

We’ve rounded up our very favorite items for lovers of cheese, coffee, baking, and more.

By SAVEUR EDITORS
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The news you’ve been waiting for.

What We’re Loving Now

Pumpkin Pie
Culture

The Indigenous American Ingredients That Changed the Course of Food History

A new cookbook showcases eight Native foods, from corn to squash, that shaped cuisines all over the world.

By MEGAN ZHANG
Savoring
Culture

The Science of Savoring

When it comes to enjoying your food, the ‘how’ might be as important as the ‘what.’

By BETSY ANDREWS
How a Cookbook Captured the Heart and Soul of Taiwanese Cuisine
Culture

How a Cookbook Captured the Heart and Soul of Taiwanese Cuisine

Clarissa Wei’s ‘Made in Taiwan’ walks a fine line between the personal and political—and celebrates the country’s distinct culinary treasures.

By JESSICA CARBONE
A meal at Mérito restaurant in Lima
Culture

A New Cuisine Is Born in Peru

Venezuelan-Peruvian food is all the rage in Lima, but fusion often comes at a cost.

By ANTHONY J. WALLACE

New Orleans Spotlight

12 Restaurants That Define New Orleans
Culture

The 12 Restaurants in New Orleans Everyone Should Visit

Where locals go for life-changing gumbo, red beans and rice, and—yes—rave-worthy vegan food.

By KAYLA STEWART
Nola Bars
Culture

Where to Drink in New Orleans Right Now

A local writer reveals her favorite haunts for sipping everything from Sazeracs to martinis to surprisingly avant-garde concoctions.

By HANNAH HAYES
Italian Renaissance in New Orleans
Culture

The Ultimate Italian Food Crawl Through New Orleans

Immigrants from southern Italy left their mark on the local restaurant scene—but it’s not all muffulettas and red gravy in the Crescent City anymore.

By CAMERON QUINCY TODD
Chicken and Andouille Gumbo Recipe
Recipes

Our Favorite Gumbo Recipe for a Crowd

A roux as dark as night and a spoonful of filé powder make Frank Brightsen’s version of the Cajun stew one of the best on earth.

By MADELEINE DELIEE

Travel

Our 14 Favorite Boston Restaurants
Culture

Our 14 Favorite Boston Restaurants

From hearty Colombian meat platters to lesser-known Greek snacks, there’s more to the historic city than meets the eye.

By MEGAN ZHANG
Lima Restaurants
Culture

13 Lima Restaurants We Can’t Get Enough Of

Going beyond ceviche and pisco sours is easy with this insider’s list in your back pocket.

By INÉS BELLINA
Bangkok’s Essential Restaurants
Culture

10 Must-Try Restaurants in Bangkok

From a food stall slinging the city’s best noodles to a reservations-only supperclub in the home of a Thai American chef, these are the essential stops in Thailand’s capital city.

By AUSTIN BUSH
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
Spicy Turkish Red Lentil Soup
Recipes

Spicy Turkish Red Lentil Soup

Nutritious, aromatic, and insanely inexpensive, mercimek çorbası is my new go-to winter warmer.

By BENJAMIN KEMPER
Popcorn Chicken
Recipes

Taiwanese Popcorn Chicken

This irresistibly crunchy twice-fried chicken is a fixture of Taiwan’s night markets.

By CLARISSA WEI
Jamaican Fruit Cake
Recipes

Jamaican Christmas Cake

Rich, boozy, and loaded with nuts and dried fruit, this festive dessert is at the heart of the Caribbean holiday season.

By CYLDA GRAY
Chocolate Chip Cookie
Recipes

How to Make the Ultimate Chocolate Chip Cookie

The moral of this pastry-chef approved recipe? The bigger the chocolate, the better the bite.

By LISA VEGA

The Future of Food

The Problem with National Dishes
Culture

The Problem with National Dishes

An interview with Anya von Bremzen about her new, feather-ruffling book has us questioning everything we thought we knew about pizza, mole, and ramen.

By BENJAMIN KEMPER
Pawpaw
Culture

The Untapped Potential of America’s Largest Edible Native Fruit

The sweet, custardy pawpaw is a national treasure we should all be eating more of, according to foragers and food activists.

By CARI SHANE
LATINISIMO
Culture

This New Latin American Cooking Bible Has It All

Sandra Gutierrez has spent decades collecting the best recipes from 21 countries, and they’re all showcased in Latinísimo.

By JESSICA CARBONE
The 2023 Coffee Trend Nobody Saw Coming
Culture

The 2023 Coffee Trend Nobody Saw Coming

For decades, arabica beans have been the gold standard—and that might be a huge mistake.

By JAMES FREEMAN

Cook This Tonight

Three Sisters Stew
Recipes

Three Sisters Stew

We can think of no better dish to celebrate the ancient trinity of corn, beans, and squash.

By LOIS ELLEN FRANK AND WALTER WHITEWATER
Garlic Sliced Pork
Recipes

Sliced Pork Belly with Garlic Sauce

This staple of Taiwanese beer hall cuisine features tender poached pork drenched in a garlic, soy, and chile sauce.

By CLARISSA WEI
Moroccan Meatballs with Arugula
Recipes

Moroccan-Style Meatballs with Arugula

Harissa, aïoli, and fresh herbs come together in one of our easiest and most popular recipes of all time

By SAVEUR EDITORS
Pasticho (Venezuelan Lasagna)
Recipes

Pasticho (Venezuelan Lasagna)

This cozy casserole layers béchamel, ham, and cumin-spiked meat sauce.

By JOSH COHEN

Gems from the Archive

Fresh cocoa fruit ready to be processed.
Culture

The Best Chocolate In Africa

How one Tanzania chocolate company is helping farmers grow better cacao—and demand a better price.

By HILARY HUELER
James Edisto Mitchell in Paris, 1950
Recipes

My Father’s French Onion Soup

Postwar France had a lifelong effect on my father—both as an artist and a cook.

By SHANE MITCHELL
meat pie
Techniques

How to Make the Meat-Filled Canadian Pie of Your Dreams

The cipaille, a savory meat pie from Quebec, is stuffed with pork, veal, rabbit, duck legs, and more

By KAT CRADDOCK
The Best Christmas Cookies to Give (or Receive)
Recipes

The Best Christmas Cookies to Give (or Receive)

Bake up a few dozen of these festive treats for friends and family (and save a few for Santa, too).

By SAVEUR EDITORS
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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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