Techniques

Why a $20 Mandolin Can Change the Way You Cook

Why a $20 Mandolin Can Change the Way You Cook

By MAX FALKOWITZ
The Mesmerizing Magic of Mechanized Vegetable Peelers

The Mesmerizing Magic of Mechanized Vegetable Peelers

By NISSAN HAQUE
Fish Baked in Curry Custard (Amok)

5 Great Ways to Cook With Banana Leaves, the Sweet and Grassy Wrappers Beloved Around the World

By KAT CRADDOCK
Bottles for everyone on your gift list, from daiquiri devoté to negroni nut.

The Essential Barware to Upgrade Your Home Bar

By DAN Q. DAO
Rhubarb Jam

How to Cook With Rhubarb (Beyond Turning it Into Pie)

By KRISTY MUCCI
The Gorgeous Vintage Cookware That Beats Your Pricey Cast Iron

The Gorgeous Vintage Cookware That Beats Your Pricey Cast Iron

By MAX FALKOWITZ
Radish and Cilantro Salad with Goat Cheese

Make This Easy Upgrade to Radishes With Butter and Salt

By SAVEUR EDITORS
Mint Chutney

Use Chia Seeds as an Easy, No-Fuss Thickener for Homemade Hot Sauce and Purees

By KAT CRADDOCK
brown rice, boil brown rice, brown rice recipe, perfect brown rice

The Secret to Perfect Brown Rice: Treat it Like Pasta

By SAVEUR EDITORS
7 Essential Pots and Pans Every Kitchen Needs

7 Essential Pots and Pans Every Kitchen Needs

By MAX FALKOWITZ AND STACY ADIMANDO
Kale Grow NYC

Overwintered Greens Are Some of the Best Produce You’ll Eat All Year

By KRISTY MUCCI
Spicy Braised Kale

Spicy Braised Kale

By SPIKE GJERDE
Hoja Santa Leaves

How to Cook With Hoja Santa, the Mexican Herb We Love as Much as Cilantro

By KAT CRADDOCK
Japanese Grilled Chicken Meatballs (Tsukune)

Our 11 Best Japanese Grilling Recipes to Feed Your Need For Yakitori

By SAVEUR EDITORS
Basque Recipes Fish with Green Peppers and Clams

Try This Foolproof Method for Perfectly Cooked Fish

By SAVEUR EDITORS
How to Make Your Own Masa for the Best Tortillas Ever

How to Make Your Own Masa for the Best Tortillas Ever

By STACY ADIMANDO

Want more SAVEUR?

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

Subscribe