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Made in Bangladesh bhortas
Culture

If You’ve Never Cooked Bangladeshi Food, Now’s Your Moment

Let cookbook author Dina Begum be your guide to everything from spicy bhortas and glistening kebabs to divine biryanis and milky puddings.

By JESSICA CARBONE
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
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
Klancy Miller’s new cookbook For the Culture
Culture

My Dream Dinner Party Guest List: Every Black Woman in Food

Starting with the matriarchs, past and present, featured in Klancy Miller’s new cookbook For the Culture.

By KORSHA WILSON

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SAVEUR Archives
Culture

Print Is Back

The news you’ve been waiting for.

By KAT CRADDOCK
Preorder Your Print Subscription Now

Preorder Your Print Subscription Now

The news you’ve been waiting for.

Best Bamboo Steamers
Shopping & Reviews

The Best Bamboo Steamers Make Tender Dumplings, Veggies, and More

Don’t sleep on the magic of bamboo steamers: These traditional tools lock in moisture as your food cooks (and look gorgeous while doing it), resulting in delightfully chewy dumpling folds.

By CATHRYN HAIGHT
Best Rice Cookers
Shopping & Reviews

The Best Rice Cookers Are Worth the Counter Space

We tried them all, from simple, one-button rice cookers to the fancy models with all the bells and whistles.

By NAOMI TOMKY

New Orleans Spotlight

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
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
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
Barbecue Shrimp
Recipes

New Orleans Barbecue Shrimp for a Crowd

With a double whammy of smoke and spice, this Big Easy party favorite will get everybody talking.

By ZELLA PALMER

Travel

Boston
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
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
Seattle’s Essential Restaurants
Culture

Where to Eat in Seattle Right Now

A plugged-in local food writer on where to find the city’s best seafood, tacos, teriyaki, and more.

By NAOMI TOMKY
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
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
Bostock
Recipes

Apple-Cinnamon Bostock

Our version of the French classic honors the dish’s Normandy roots by adding Calvados and apple butter.

By KAT CRADDOCK
Aloo Bhorta
Recipes

Aloo Bhorta (Spiced Potato Mash)

Mustard oil, chiles, onions, and cilantro enliven the blank canvas of soft potatoes in this Bangladeshi favorite.

By DINA BEGUM
Korean Thanksgiving Galbi Jjim Recipe
Recipes

Galbi Jjim (Braised Short Ribs)

Jujubes, roasted chestnuts, and brown sugar lend this riff on the festive Korean stew a lavish savory-sweetness.

By SOHUI KIM

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
TOCABE Ben Shredding Bison
Culture

Why Osage Chef Ben Jacobs Launched a Direct-to-Tribe Meal Delivery Service

Seed to Soul is bringing bison, wild rice, and other Native foods to those in need in Indian Country.

By SHANE MITCHELL
Pumpkin Pie with Pine Nut-Pecan Crust
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

Cook This Tonight

Shanghai Stir Fried Rice cakes
Recipes

Chao Niangao (Stir-Fried Rice Cakes)

Delightfully chewy rice cakes are enhanced with savory doubanjiang and snappy bamboo shoots in this riff on the Shanghai classic.

By SAVEUR EDITORS
Stretch’s Chicken Savoy
Recipes

Stretch’s Chicken Savoy

This one-pan main is all about the zippy vinegar sauce.

By SAVEUR EDITORS
Island Greens with Avocado, Mint, And Mango
Recipes

Island Greens with Avocado, Mint, and Mango

Ripe, juicy mangoes take center stage in both the salad and the dressing in this colorful Caribbean-inflected dish.

By MICHELLE AND SUZANNE ROUSSEAU
Vietnamese Spring rolls
Recipes

Chả Giò (Fried Spring Rolls)

Also known as nem rán, these crispy pork-filled appetizers are a year-round treat in Vietnam—and a must-have during Tết (Lunar New Year).

By SAVEUR EDITORS

Gems from the Archive

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
The “Women of the Corn” Share More than Maize at Yo’on Ixim
Travel

The “Women of the Corn” Share More than Maize at Yo’on Ixim

In the Mexican city of Puebla, indigenous women gather to cook and share food traditions

By KATE HILL
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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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