Techniques

Cumin Kebabs

Coat Your Lamb Kebabs in Cumin and Chile

By SAVEUR Editors
Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick

Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick

By Wei Tchou
Chicken paprikash

8 Comforting Braised Chicken Recipes

By SAVEUR Editors
einkorn

The Bread Lover’s Guide to Raising Your Own Sourdough Starter

By Stephen Jones & Stacy Adimando
Game Day Recipes and Super bowl recipes

How to Engineer the World’s Greatest Pigs in a Blanket

By Mitchell Davis
A Brief (Political) History of the Fork

A Brief (Political) History of the Fork

By Allie Wist
We’re Fascinated By These Really Weird Forks

We’re Fascinated By These Really Weird Forks

By Allie Wist
The World’s Best Food-Based Creation Myths

The World’s Best Food-Based Creation Myths

By Alex Testere
What Does It Take to Write a Good Recipe?

What Does It Take to Write a Good Recipe?

By Jamie Feldmar
Slow-Roasted Sweet Potatoes with Garlic Labneh

How We’re Making All Our Baked Potatoes From Now On

By SAVEUR Editors
Why a Well-Salted Steak is a Juicy Steak

Why a Well-Salted Steak is a Juicy Steak

By SAVEUR Editors
The Science of the Perfect Seared Steak

The Science of the Perfect Seared Steak

By SAVEUR Editors
The Science of Grilling the Perfect Steak: Why Wood Smoke Matters

The Science of Grilling the Perfect Steak: Why Wood Smoke Matters

By SAVEUR Editors
Grilled Salsa

Grill Your Tomatoes for Better Salsa

By SAVEUR Editors
Pickle Your Watermelon Rind for a Taste of Summer All Year Round

Pickle Your Watermelon Rind for a Taste of Summer All Year Round

By Sarah Sandler
Your Soft-Boiled Egg Necessity: An Egg Topper

Your Soft-Boiled Egg Necessity: An Egg Topper

By Maggie Hoffman

Want more SAVEUR?

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

Subscribe