This year marks SAVEUR's 20th anniversary. We have many people to thank: writers, editors, photographers, cooks, and you, our readers, for the recipes, stories, and images that make up the magazine's past two decades. Each issue has enriched our lives and the lives of those who join us at the table. To mark this milestone, we've created a special edition of the SAVEUR 100, our annual roundup of great things in food. We asked some of the people who taught us the most to each peruse a year's worth of issues and to reflect on them. We weren't sure what to expect from the broad assignment we gave to Amanda Hesser (a), Jessica Harris (b), Marcus Samuelsson (c), Mario Batali (d), Wolfgang Puck (e), Nathan Myhrvold (f), Christopher Hirsheimer (g), Ruth Reichl (h), Betty Fussell (i), Thomas Keller (j), Gabrielle Hamilton (k), Alice Waters (l), Cecilia Chiang (m), Tom Colicchio (n), Madhur Jaffrey (o), Jane and Michael Stern (p), Harold McGee (q), Jancis Robinson (r), Robert Nelson (s), and Jonathan Gold (t). But what they gave us in return was extraordinary. Mario, for example, recalled berry-filled summers, while Gabrielle was lyrical over mussels cooked on burning pine needles. Such memories remind us that SAVEUR is not a food magazine; it's a magazine that, through food, celebrates the human experience. Our friends' stories only deepen the wonder in this yearly collection of culinary wonders. We hope it will resonate with you for decades to come.
James Oseland is the Editor-in-Chief of SAVEUR.