Trends

    Sesame Paste Chinese Sesame Sauce

    Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment

    By MEGAN ZHANG
    prime roots koji charcuterie

    Is Fungus-Based Foie Gras the Next Meatless Sensation?

    By MEGAN ZHANG
    Noma Restaurant News

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

    By SAVEUR EDITORS
    Equal Portions Takeout Illos AAPI

    In These AAPI Communities, Meals Arrive With a Pleasant Surprise

    By SHANE MITCHELL
    Ramaserri Idli

    The Revival of an Under-the-Radar Idli from Kerala

    By SONAL VED
    oakland fortune factory cookies

    How the AAPI Community Is Redefining the Humble Fortune Cookie

    By MEGAN ZHANG
    francis mallmann dome

    7 Sustainable Food Trends That Hint At How We’ll Be Eating in the Future

    By MEGAN ZHANG
    horses carrying cheese

    The World’s Most Valuable Cheese Is at Risk of Fading into History

    By SOFIA PEREZ
    pierogies

    Upstate New York’s Ukrainian Community Rallies for Ukraine—One Pierogi At A Time

    By SHANE MITCHELL
    oysters clustered on coastline

    South Carolina Wants You To Recycle Your Empty Oyster Shells

    By MEGAN ZHANG
    ukraine landscape

    How to Help Feed Those Displaced by the Conflict in Ukraine

    By SAVEUR EDITORS
    mofad african american exhibit quilt

    A New MoFaD Exhibit Celebrates African Americans’ Impact on the Nation’s Foodways

    By KORSHA WILSON
    Urban Growers Collective garden

    How a Neglected Plot of Land in Chicago Became Part of a Growing Urban Garden Movement

    By OMNIA SAED
    Saveur With Relish Feature

    Our New Newsletter Is Here To Satisfy All Your Long-Form Feature Cravings

    By SAVEUR EDITORS
    Assorted Pastries from Bread Alone

    How a 40-Year-Old Hudson Valley Bakery Is Reimagining Itself for the Future

    By SAVEUR EDITORS
    Indian Cheeses curated by The Cheese Collective

    The World’s Largest Milk Producer Is Now A Hot Spot For Artisan Cheese

    By RATHINA SANKARI

    Want more SAVEUR?

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

    Subscribe