Techniques

saffron rice with chicken

How to Perfect the Imperfect Art of Iranian Rice Tahdig

By Naz Deravian
Everything You Need to Cook the Food of Northern Thailand

Everything You Need to Cook the Food of Northern Thailand

By SAVEUR Editors
Horseradish

The Case for Fresh Horseradish Root

By Shane Mitchell
sardines

How The Sardine Became a Portuguese National Icon

By Polina Chesnakova
Zaitoun

Why You Should Be Using Allspice in Savory Dishes

By Yasmin Khan
carrot roots

Squeezing Flavor, Variety, and Character from Roots

By Shane Mitchell
Fried Chicken

How To Make Our Readers’ Favorite Fried Chicken Recipe

By SAVEUR Editors
Harvest Supper Bread Pudding

How an American Fell in Love With Vegemite

By Rachel Dolfi
Roasted Garlic

This Simple Recipe is Our New Favorite Way to Roast Garlic

By SAVEUR Editors
Roasted Garlic and Roasted Garlic Oil

Roasted Garlic and Roasted Garlic Oil

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cheesy spatzle

Learn to Make Spätzle: Germany’s Favorite Comfort Food

By Benjamin Kemper
Cracked Wheat Porridge with Mushrooms

Our 50 Best Vegetable Recipes to Cook This Winter

By SAVEUR Editors
Almonds

The Most Foolproof Ways to Toast Nuts to Your Liking

By SAVEUR Editors
Roast Pork with Sinner Stuffing

16 Surprising Recipes for Honey Roasting: Our Favorite Way to Use Up Honey

By SAVEUR Editors
Le Creuset Braiser

The Secret to Buying Kitchen Tools You Never Outgrow

By SAVEUR Editors
Flaxseed Caramels

Flaxseed Oil 101: Everything You Need to Know About Cooking With Flaxseed Oil

By Ian Burke

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