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Featured by Gabriella Gershenson

By Mar 18, 2019
Style + Home

Destined for Donuts

Ever since childhood, donuts have been the ultimate indulgence for an editor with a serious sweet tooth.
By Mar 18, 2019
Style + Home

World of Poppy Seeds

All poppy seeds are harvested from seedpods, like the ones pictured at right. There’s the floral-tasting blue-black European variety (Papaver … Continued
By Mar 18, 2019
Style + Home

The Profile: Mark Isreal of Doughnut Plant

In the March issue of SAVEUR, we take on the all-American subject of donuts. One of the trends we noticed … Continued
By Mar 18, 2019
Style + Home

Wheat Wonder: Cream of Wheat

This recipe for cranberry mousse is one passed down by my maternal grandmother, Rhoda Gurevich. She was a native of … Continued
By Mar 18, 2019
Style + Home

Magical Fruit: Dried Beans

This article first appeared in our March 2012 issue, with the story Full of Beans.
By Feb 23, 2017
Food

A Brief and Bizarre History of Artificial Sweeteners

It all began with chlorine and coal tar
By Jan 30, 2017
Style + Home

The Structural Soundness of Your Favorite Desserts, According to Architects

Baklava? Cannoli? Cronuts? Great sweets all, but how do they hold up under pressure?
By May 30, 2013
Travel

The Guide: Galilee, Israel

WHERE TO EAT Al Tanur Reina Junction, Upper Nazareth (972/046/014-948). Owned by the family behind Nazareth’s El Babour, an old … Continued
By May 15, 2013
Travel

The Promised Land

In the Galilee, biblical roots, rich agricultural heritage, and Mediterranean flavors give rise to Israel's most soulful cuisine
By May 14, 2013
Travel

Pressed Magic

A search for the best Cuban sandwich in Tampa, the city where it all began