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Is Fungus-Based Foie Gras the Next Meatless Sensation?
By
MEGAN ZHANG
7 Sustainable Food Trends That Hint At How We’ll Be Eating in the Future
By
MEGAN ZHANG
Is Invasive Species Dining The Next Frontier?
By
MATT HONGOLTZ-HETLING/POPULAR SCIENCE
An All-American Cheese From the Atomic Age
By
PAT POLOWSKY
Can Technology Actually Change Our Food Systems?
By
ALLIE WIST
Spaghetti and Tacos: These Foods Are on the Menu on Mars
By
ALANA AL-HATLANI
Modernist Bread is Here to Help You Perfect the Art (and Science) of Baking Fresh Bread
By
KAT CRADDOCK
Will Your Eggs Taste Better if They’re Made by a Robot?
By
CRAIG CAVALLO
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Cornell’s Famed Food Lab Is In Hot Water During Internal Investigation For Scientific Misconduct
By
MADISON ROBERTS
NASA Sent a Rocket Filled With E. Coli, Science Kits, and 7,400 Pounds of Groceries to Space
By
MADISON ROBERTS
This Startup Wants to End World Hunger With Solar-Powered Irrigation
By
MADISON ROBERTS
3D Printers Make Incredible Pastas Your Nonna Could Only Dream About
By
PAULIINA SINIAUER
Genetically Modified Wheat Could Bring Bread Back to Those With Celiac Disease
By
MADISON ROBERTS
Can Lab-Grown Fish Help Save Our Oceans?
By
DAN Q. DAO
What’s Smarter: Your Dinner or Your Baby?
By
PAULIINA SINIAUER
MIT’s New Neural Network is Shazam for Recipes
By
IAN BURKE
We Can Now Calculate the Carbon Footprint of Your Steak Dinner
By
IAN BURKE
You Never Need to Check Out in This New Chinese Grocery Store
By
PAULIINA SINIAUER
Ever Wonder How Many Calories There Are in…You?
By
IAN BURKE
Here is a Scottish Car Powered by Whisky
By
IAN BURKE
This is the Best Ice Cube Tray You Can Buy
By
MAX FALKOWITZ
Introducing the Easy Automatic Dolma Slide
By
SAVEUR EDITORS
Inside New York City’s Brilliant Idea to Transform Food Waste into Clean Energy
By
DAN Q. DAO
12 Single-Purpose, Seemingly Useless Kitchen Gadgets We Actually Love
By
MAX FALKOWITZ
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