The 2010 SAVEUR 100 List
We asked for your ideas, your inspirations, your favorite food finds. And you answered, from every corner of the world, on every imaginable culinary subject, from family recipes to treasured cookbooks to time-honored tips. The result is a saveur 100 unlike any other. Thanks to you, this year’s roundup is richer, tastier—and bigger—than ever.

1Pan con Tomate

2 Eggs from Your Own Chickens

3 PacifiKool Hawaiian

4 Sweetness and Power

5 Sichuan Dipping Salt

6 Fish Sandwich at the Ravenous

7 Clarified Butter

8 The Olive and the Caper

9 Fernandez & Wells Wine Bar,

10 Chocolate Cream Pie

11 Tastespotting.com

12 Burmese Tea Leaf Salad

13 Cape Ann Fresh Catch

14 Tea at the Landmark London

15 Zhong Zi

16 Crabs and Spaghetti

17 Betel Leaves

18 Mrs. Wilkes' Boardinghouse

19 Arthur Avenue

20 Hatch Green Chiles

21 Rapini

22 Salt Cod

23 David Tanis

24 Italian Plums

25 The New York Times International Cook Book

26 TheFreshLoaf.com

27 Crispy Pata

28 King Oscar Sardines

29 Malbec Wines

30 Tuna Melt

31Harumi Kurihara

32 Lupini Beans

33 The Apprentice

34 Wild Chanterelles

35 Eating at New Orleans Jazz Fest

36 Den Gyldene Freden, Stockholm, Sweden

37 Immersion Blender

38 Banchan

39 Homemade Egg Noodles

40 Herbes de Provence

41 Cantonese Roast Meats

42 Sharpening Stones

43 College Dining-Hall Cooks

44 Armenian Cucumbers

45 Wonton Wrappers

46 Pok Pok, Portland, Oregon

47 Pages 1072 and 1073 of Joy of Cooking

48 Chocolate Gravy

49 Pernigotti Cocoa Powder

50 Turning Fork

51 Foods That Inspire

52 Farmhouse Dinner at Talula's Table, Kennett Square, Pennsylvania

53 El Abd Bakery, Cairo, Egypt

54 Cooking Under a Brick

55 Rittenhouse Rye

56 Tiffins

57 Ssam Jang

58 Porchetta

59 Kruk

60 Flour Sack Towels

61 Oven Thermometer

62 La Super-Rica Taqueria, Santa Barbara, California

63 Temptation Barrel-Aged Ale

64 Lemon Curd

65 Pickled Tomatoes

66 Boos Butcher Blocks

67 The Blackberry Slump at the Four Swallows, Bainbridge Island, Washington

68 Astor Center, New York, New York

69 Olive Oil Tortas

70 Sacred Heart Church Ravioli Dinner, Cincinnati, Ohio

71 Hot Doug's, Chicago, Illinois

72 Pyrex Glass Measuring Cups

73 E. Dehillerin Cookware Shop, Paris, France

74 Kulfi

75 Gaston Acurio

76 The Versatile Bloody Mary

77 Trader Joe's Lime & Chili Cashews

78 Walla Walla Onions

79 Dried Lemon Zest

80 Bearnaise and Fries at the Glass Onion, Charleston, South Carolina

81 Kasma Loha-unchit

82 Schmaltz

83 Sharkskin Wasabi Grater

84 Margerum M5 Wine

85 Cajun Roux

86 Bulgur

87 Sumac

88 Nakiri Knife

89 Seafood Chowder at the Esquire Restaurant, Bedford, Nova Scotia

90 Anne Kearney

91 Wisconsin

92 Chicken Paprikash

93 Lingham's Hot Sauce

94 Leftover Shellfish Shells

95 Nourishing Traditions

96 Quince Restaurant, San Francisco, California

97 Padang Brown Food Court, Penang, Malaysia

98 Jonathan Gold

99 Quail Eggs

100 Sweetwater's Donut Mill Doughnuts, Kalamazoo, Michigan

Culture

The 2010 SAVEUR 100 List

We asked for your ideas, your inspirations, your favorite food finds. And you answered, from every corner of the world, on every imaginable culinary subject, from family recipes to treasured cookbooks to time-honored tips. The result is a saveur 100 unlike any other. Thanks to you, this year’s roundup is richer, tastier—and bigger—than ever.

1Pan con Tomate

2 Eggs from Your Own Chickens

3 PacifiKool Hawaiian

4 Sweetness and Power

5 Sichuan Dipping Salt

6 Fish Sandwich at the Ravenous

7 Clarified Butter

8 The Olive and the Caper

9 Fernandez & Wells Wine Bar,

10 Chocolate Cream Pie

11 Tastespotting.com

12 Burmese Tea Leaf Salad

13 Cape Ann Fresh Catch

14 Tea at the Landmark London

15 Zhong Zi

16 Crabs and Spaghetti

17 Betel Leaves

18 Mrs. Wilkes' Boardinghouse

19 Arthur Avenue

20 Hatch Green Chiles

21 Rapini

22 Salt Cod

23 David Tanis

24 Italian Plums

25 The New York Times International Cook Book

26 TheFreshLoaf.com

27 Crispy Pata

28 King Oscar Sardines

29 Malbec Wines

30 Tuna Melt

31Harumi Kurihara

32 Lupini Beans

33 The Apprentice

34 Wild Chanterelles

35 Eating at New Orleans Jazz Fest

36 Den Gyldene Freden, Stockholm, Sweden

37 Immersion Blender

38 Banchan

39 Homemade Egg Noodles

40 Herbes de Provence

41 Cantonese Roast Meats

42 Sharpening Stones

43 College Dining-Hall Cooks

44 Armenian Cucumbers

45 Wonton Wrappers

46 Pok Pok, Portland, Oregon

47 Pages 1072 and 1073 of Joy of Cooking

48 Chocolate Gravy

49 Pernigotti Cocoa Powder

50 Turning Fork

51 Foods That Inspire

52 Farmhouse Dinner at Talula's Table, Kennett Square, Pennsylvania

53 El Abd Bakery, Cairo, Egypt

54 Cooking Under a Brick

55 Rittenhouse Rye

56 Tiffins

57 Ssam Jang

58 Porchetta

59 Kruk

60 Flour Sack Towels

61 Oven Thermometer

62 La Super-Rica Taqueria, Santa Barbara, California

63 Temptation Barrel-Aged Ale

64 Lemon Curd

65 Pickled Tomatoes

66 Boos Butcher Blocks

67 The Blackberry Slump at the Four Swallows, Bainbridge Island, Washington

68 Astor Center, New York, New York

69 Olive Oil Tortas

70 Sacred Heart Church Ravioli Dinner, Cincinnati, Ohio

71 Hot Doug's, Chicago, Illinois

72 Pyrex Glass Measuring Cups

73 E. Dehillerin Cookware Shop, Paris, France

74 Kulfi

75 Gaston Acurio

76 The Versatile Bloody Mary

77 Trader Joe's Lime & Chili Cashews

78 Walla Walla Onions

79 Dried Lemon Zest

80 Bearnaise and Fries at the Glass Onion, Charleston, South Carolina

81 Kasma Loha-unchit

82 Schmaltz

83 Sharkskin Wasabi Grater

84 Margerum M5 Wine

85 Cajun Roux

86 Bulgur

87 Sumac

88 Nakiri Knife

89 Seafood Chowder at the Esquire Restaurant, Bedford, Nova Scotia

90 Anne Kearney

91 Wisconsin

92 Chicken Paprikash

93 Lingham's Hot Sauce

94 Leftover Shellfish Shells

95 Nourishing Traditions

96 Quince Restaurant, San Francisco, California

97 Padang Brown Food Court, Penang, Malaysia

98 Jonathan Gold

99 Quail Eggs

100 Sweetwater's Donut Mill Doughnuts, Kalamazoo, Michigan

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