Featured in Test Kitchen
How To Make General Tso’s Chicken
Crunchy, sweet, and spicy, this quintessential Chinese-American dish has a storied history and makes for a satisfying dinner
4 Underrated Cuts of Lamb Your Butcher Really Wants You to Try
Make these bone-in cuts the star of your next meal
This Chicken Curry Gives Black Pepper the Spotlight It Deserves
Let the underrated spice shine in an Indian-inspired stew that’s perfect for dinner tonight
An Ultra-Comforting Bowl of Japanese Curry Noodles
Reminiscent of Japan’s beloved instant curry, this homemade curry udon is brimming with beef, potatoes, and carrots
Nam Phriks: The Spicy Thai Condiments You’ll Want to Put on Everything
These umami-rich, chile-based dips from northern Thailand are the perfect partners for sticky rice and beyond
Introducing Our New Recipe Column
The Way We Cook is your weekly resource for globally inspired, everyday meals that have that special something
Giving Corned Beef and Cabbage a Much-Needed Update
You don’t need to be Irish to see the charm in this classic New England boiled dinner. But a few tweaks to the traditional recipe go a long way
6 Mail-Order Panettone Actually Worth Eating
Many storebought panettone are cloying and dense, but these six bakers have got the process down pat
The Best Espresso Gear, According to Our Test Kitchen
The best tools for grinding and brewing barista-approved espresso at home
Chef Jessi Singh Brings Biryani in an Urchin and Volcanic Salt to the SAVEUR Test Kitchen
The chef learned how to cook from his family's traditions