Food

Sugar Cubes

How the Victorian Obsession for Order Created the Humble Sugar Cube

By REGAN HOFMANN
Grilled Shallots with Dill (Schalottenlök i Folie)

Our Favorite Shallot Recipes to Make When We Can’t Commit to Onions

By SAVEUR EDITORS
One Year Later, Canada’s Syrian Refugee Welcoming Committee is Cooking Up a Storm

One Year Later, Canada’s Syrian Refugee Welcoming Committee is Cooking Up a Storm

By PATRICK THIBEAULT
Turkey Momos with Tomato-Cilantro Sauce

How to Make Momos, the Himalayas’ Favorite Dumpling

By MARTHA UPTON
almond-cardamom pakhlava

16 Phyllo Recipes for Light-as-Air Pies and Pastries

By SAVEUR EDITORS
khan plov (chicken pilaf in a lavash crust)

Bake Your Rice in Buttered Lavash for a Crispy Crust on Every Side

By MARTHA UPTON
Who Came Up With the Modern Dessert Course?

Who Came Up With the Modern Dessert Course?

By ALEX TESTERE
The Ultimate Stuffed Cabbage (Lou Fassum)

7 Ugly French Recipes That Are Still Delicious Enough to Cook All the Time

By SAVEUR EDITORS
Stuffed Leeks for New Year's Eve Dinner Recipes

We Love This Full-Flavored Vegetable Stuffing

By MARTHA UPTON
A Beginner’s Guide to Loving Mithai, Indian Milk Desserts

A Beginner’s Guide to Loving Mithai, Indian Milk Desserts

By PRIYA KRISHNA
Restaurants Are Closing Across the Country Today for a Day Without Immigrants

Restaurants Are Closing Across the Country Today for a Day Without Immigrants

By KATHERINE WHITTAKER
These Gorgeous Cookies Tell a Nation’s History With a Piping Bag

These Gorgeous Cookies Tell a Nation’s History With a Piping Bag

By MAX FALKOWITZ
The High Seas Have Never Tasted This Good

The High Seas Have Never Tasted This Good

By ADAM SACHS
The Magical Journey of Marshmallows From Royal Indulgence to Childhood Propaganda

The Magical Journey of Marshmallows From Royal Indulgence to Childhood Propaganda

By LESLIE PARISEAU
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw

How to Make Our Favorite Fried Chicken Sandwich

By MARTHA UPTON
We Can’t Stop Thinking About Thomas Keller’s Mac and Cheese

We Can’t Stop Thinking About Thomas Keller’s Mac and Cheese

By MARTHA UPTON

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