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Our Favorite SAVEUR Stories of 2016
By
SAVEUR EDITORS
Could Algae Save Us From a Dystopian Future of Eating Insects and Lab-Grown Meat?
By
DARYN WRIGHT
The Best Food Stories We Read This Year
By
MAX FALKOWITZ
How a Pizza Non-Profit Prepares Inmates for Life Beyond Prison Walls
By
DAN Q. DAO
Meet the Man Behind the World’s Cheapest Michelin-Starred Dish
By
DAN Q. DAO
How to Conquer the Chinese Steamed Pork Bun
By
KAT CRADDOCK
How Can We Save the World’s Few Remaining Bluefin Tuna?
By
DAN Q. DAO
Everything That Goes Into Making a Chocolate Truffle
By
MEGAN GILLER
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The Year in Weird, Delicious Bread
By
MAX FALKOWITZ
How Dorie Greenspan Does New Year’s Eve in Paris
By
DORIE GREENSPAN
These Porcelain Sculptures Tease Lust and Seduction Through Culinary Excess
By
DAN Q. DAO
A Lesson on Parenting From the Kitchen Counter
By
JACK HITT
The O.G. of Nouvelle Cuisine
By
ALEX HALBERSTADT
Go Make Rumtopf, the Boozy German Fruit Preserve That’ll Make Your Grandparents Proud
By
MAX FALKOWITZ
Pittsburgh’s Conflict Kitchen is Fighting for Native American Representation Through Native American Food
By
DAN Q. DAO
The Inventor of General Tso’s Chicken Dies at 98
By
MAX FALKOWITZ
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