Techniques

The Next Knife You Buy Should Be a Santoku Knife (+ 9 of Our Favorite Picks)

The Next Knife You Buy Should Be a Santoku Knife (+ 9 of Our Favorite Picks)

By Alexandra Ilyashov
Fermented Black Bean Sauce

Fermented Black Beans are the Savory Superpower Every Pantry Needs

By Hetty McKinnon
Kai Jeow Thai Omelette Closeup

Fluffy Fried Eggs, by Way of Bangkok

By Yi Jun Loh
Floral Roasted Chicken

Chamomile Roast Chicken

By Loria Stern
Baked Macaroni in Pastry (Timpana)

Contact Us

By SAVEUR Editors
All the Cooking Tools You Need to Make Thanksgiving Magic

All the Cooking Tools You Need to Make Thanksgiving Magic

By Kat Craddock
The Best Way to Roast a Thanksgiving Turkey is to Stop Worrying About It

The Best Way to Roast a Thanksgiving Turkey is to Stop Worrying About It

By Stacy Adimando
korean jang

How to Cook With Korean Jangs

By Matt Rodbard
Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Roasted Strawberry-Rhubarb Tart With Mascarpone Cream

By Ellen Gray
Rafute - A salty-sweet fatty pork from the island of Okinawa.

Simmer Your Pork Belly in Smoky Raw Sugar and Okinawan Shochu

By Tammie Teclemariam
A Parsi Fire Temple.

The Festive Parsi Pantry

By Meher Mirza
Parathas Are a Carb-Lover’s Dream Come True

Parathas Are a Carb-Lover’s Dream Come True

By Priya Krishna
How to Make Pozole, Mexico’s Greatest Party Food

How to Make Pozole, Mexico’s Greatest Party Food

By Max Falkowitz
Cherry on Top: Fabbri Amarena Cherries

Cherry on Top: Fabbri Amarena Cherries

By Beth Kracklauer
A smoking-hot wok makes for a bubbled and crispy egg.

How to Make Traditional Pad Thai

By Kat Craddock
Vin jaune comes from the Jura region in the French Alps, which is also the birthplace of Comté cheese.

The Ultimate Chicken and Wine Braise

By Tammie Teclemariam

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe