Features

Meet the Coffee-Shop Staple Serving Up Coconutty Vibes Around the World

Meet the Coffee-Shop Staple Serving Up Coconutty Vibes Around the World

By MEGAN ZHANG
You’ll Never Guess the Surprising Ingredients in These Chocolate Truffles

You’ll Never Guess the Surprising Ingredients in These Chocolate Truffles

By ANNA MINDESS
The Future of This Berry Is at Risk—Could a Burgeoning Wine Industry Come to Its Rescue?

The Future of This Berry Is at Risk—Could a Burgeoning Wine Industry Come to Its Rescue?

By SHANA CLARKE
Why Oat Milk Is Too White—And How One Brand Is Determined to Change That

Why Oat Milk Is Too White—And How One Brand Is Determined to Change That

By CAITLIN RAUX GUNTHER
The Revival of Singapore’s Indigenous Cuisine

The Revival of Singapore’s Indigenous Cuisine

By MEGAN ZHANG
The Fascinating Connection Between New York City’s Jewish and Chinese Immigrants

The Fascinating Connection Between New York City’s Jewish and Chinese Immigrants

By ELLA QUITTNER
France Says Non To Nitrites—and the Country’s Meat Industry Is on Board

France Says Non To Nitrites—and the Country’s Meat Industry Is on Board

By CAITLIN RAUX GUNTHER
The New Price to Be a Restaurant Regular? An NFT

The New Price to Be a Restaurant Regular? An NFT

By ELLA QUITTNER
Eat Your Feelings for $35 Plus Tax

Eat Your Feelings for $35 Plus Tax

By ELLA QUITTNER
Brooklyn’s First Black-owned Champagne Brand Is the Bubbly To Sip This Summer

Brooklyn’s First Black-owned Champagne Brand Is the Bubbly To Sip This Summer

By CÉLINE BOSSART
The Ingredient Kwame Onwuachi Can’t Stop Cooking With Is in Your Pantry Right Now

The Ingredient Kwame Onwuachi Can’t Stop Cooking With Is in Your Pantry Right Now

By BENJAMIN KEMPER
This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth

This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth

By SIMON BAJADA
This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay

This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay

By ROSSILYNNE SKENA CULGAN
Your Next Pizza Delivery Might Come From a Former SpaceX Chef—By Way of Robots

Your Next Pizza Delivery Might Come From a Former SpaceX Chef—By Way of Robots

By ADAM KOVAC
Rebelling Against the Status Quo Led to the Success of This SoCal Tea Shop

Rebelling Against the Status Quo Led to the Success of This SoCal Tea Shop

By MEGAN ZHANG
The World’s Best Restaurant Has Big Changes Ahead For 2023

The World’s Best Restaurant Has Big Changes Ahead For 2023

By SAVEUR EDITORS
Jacques Pépin’s Daughter Never Wanted To Cook–Until She Started Working With Her Dad

Jacques Pépin’s Daughter Never Wanted To Cook–Until She Started Working With Her Dad

By EDDIE KIM/MEL
These 4 Indigenous Chefs Are Bringing Native Foods To The Table

These 4 Indigenous Chefs Are Bringing Native Foods To The Table

By MEGAN ZHANG
How Chefs Are Handling the Summer Sriracha Shortage

How Chefs Are Handling the Summer Sriracha Shortage

By CAITLIN RAUX GUNTHER
The Unlikely Success Story of Manhattan’s Only Burmese Restaurant

The Unlikely Success Story of Manhattan’s Only Burmese Restaurant

By MEGAN ZHANG
From Jamaica to Senegal, This Crimson Infusion Reigns Supreme

From Jamaica to Senegal, This Crimson Infusion Reigns Supreme

By SHANNON MUSTIPHER
A New Manhattan Eatery Lets You Choose Your Own Noodle Adventure

A New Manhattan Eatery Lets You Choose Your Own Noodle Adventure

By MEGAN ZHANG
9 Amazing American LGBTQ Bars, Clubs, and Restaurants

9 Amazing American LGBTQ Bars, Clubs, and Restaurants

By BENJAMIN KEMPER
This Restaurant Reveals Your Favorite Thai Dishes Might Actually Be Lao

This Restaurant Reveals Your Favorite Thai Dishes Might Actually Be Lao

By MEGAN ZHANG