What We’re Loving Now

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
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
Equal Portions
Culture

How to Save the Planet, One Apron at a Time

Meet the designer giving old clothes a second life in the kitchen.

By SHANE MITCHELL

Shop

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
Preorder Your Print Subscription Now

Preorder Your Print Subscription Now

The news you’ve been waiting for.

SAVEUR Archives
Culture

Print Is Back

The news you’ve been waiting for.

By KAT CRADDOCK

Jamaica Spotlight

Jamaican Beef Patties
Recipes

Our 19 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

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
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
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
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
garlicky corn nuts with cheese crisps
Recipes

Garlicky Corn Nuts with Cheese Crisps

A twist on a popular Filipino snack, this savory party mix is an ideal drinking companion.

By KAT PETONITO
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
Fritto Pie
Recipes

Frito Pie

Also known as a “walking taco,” this winning combo of corn chips and chili is best served right in the bag.

By FARIDEH SADEGHIN

The Future of Food

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
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
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
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

Cook This Tonight

Jirou Chao Qincai (Stir-Fried Chicken with Celery)
Recipes

Jirou Chao Qincai (Stir-Fried Chicken and Celery)

The classic Chinese technique of velveting is the secret to moist, succulent chicken breast.

By DENG HAIYAN
Macaroni du Chalet
Recipes

Macaroni du Chalet

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

By KAT CRADDOCK
Wacky Cake
Recipes

Wacky Cake

Toasty, nutty sorghum syrup sweetens this Depression-era dessert that’s stood the test of time.

By ALLINE ANDERSON
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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