The small flap of meat between the chuck and the rib eye in Wagyu is called the zabuton, meaning “cushion” … Continued
Salt-cured egg yolks from Harold Moore of Manhattan’s Commerce restaurant are a genius stand-in for bottarga. Try grating them over … Continued
Instead of serving unagi, freshwater Japanese eel, Portland, Oregon’s BTU Brasserie substitutes dried shiitake mushrooms for the now-endangered species. Reconstituted, … Continued
Around the country, bladesmiths like Washington’s Michael Rader and Pennsylvania’s Butch Harner forge raw metal into beautiful knives. Choosing small … Continued
An acclaimed Copenhagen restaurant—and its entire staff—has moved to Tokyo. The chef explains
This is a dead-simple condiment (with some serious mushroom funk) that Christian Puglisi of Relæ in Copenhagen, Denmark, calls “pure … Continued
When it comes to entertaining, Daniel Boulud has a lot of impressive tricks up his well-tailored sleeve. But at a … Continued
These items first appeared in our 2015 SAVEUR 100
The best cutting boards are both handsome and hard-working. We love this Hinoki cutting board by Shun: Japanese Cypress wood … Continued
Powders are all the rage in restaurant kitchens right now. The easiest one we’ve come across is from Nick Balla … Continued
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