Past stories from Saveur

Leaves: A lot to be desired, from sassafras to shiso

The Displaced Dinner Sessions shows the human side of the world's politically charged refugee crisis

Don't let out-of-season fruit get you down

Manolo Lopez makes a triumphant return to his home island, and he’s not coming empty handed

We can’t stop snacking on these crunchy, olive-oily biscuits from southern Italy.

Butter is the purpose of mashed potatoes, scones, and summer corn, the reason that bread exists, the very fulcrum of eating.  A hunk of Diane St. Clair's prized Animal Farm butter made in Orwell, Vermont.

The exotic allure of the air-puffed, all-unnatural gooey candy

A night market specialty of Tainan and Taipei since the 1940s, coffin bread consists of a thick slab of white bread that’s hollowed out and toasted or fried to make a crunchy little box. 
 

Stereotypically temperamental risotto comes together in a flash with dried and roasted wild mushrooms

The best introductory olive varieties and sources to turn you into a brine believer.

It also makes a great stocking stuffer.

Which nations have the most hardcore respect for the midday meal?

Contradictory studies claim they're shopping for fewer groceries -- but also dining out less.

How to become the life of the party? Turn yourself into a piñata and throw candy at your friends.

If you’re not lucky enough to have a neighborhood taco joint and can’t make a flight down to the Yucatan Peninsula, don’t fret.

Universally adaptable, proudly inauthentic, an anything-goes dumping ground of melted cheese and chips -- even nachos have an origin story.

The low-effort, high-reward oven method for eating every last bit of summer.

They're also good enough to eat for a meal.

High standards for perfect-looking produce means tons of "ugly" fruit and vegetables get dumped before they ever reach grocery stores.

On days when you want to do nothing but stand in front of a fan or jump into a body of water, there's no chance you're going anywhere near an oven or stove. So what could you possibly make for dinner? Enter, your summer best friend, gazpacho.

The Pacific Northwest huckleberry, a tiny fruit with a big following, has never been successfully domesticated, but doing so might be the only way to keep it thriving

Sometimes you want to treat salad greens like delicate flowers; other times you have to give them a good pounding.

In a food culture all about tradition, ramen stands out big time -- because this modern marvel adapted from China is designed to break the rules.

When water gets scarce, modern industrial grains won't do, which is why smart seed sleuths are reviving ancient, drought-resistant, and delicious forms of wheat.

Taffy and tomatoes are nationwide, but these Jersey exclusives have stayed put.

How a produce-loving parent confronts her kid's vegetables anxieties head-on

Park Hyatt New York pastry chef Scott Cioe shares the secrets of choux pastry.

Michel Roux whisks new life into an old classic.

When you are young and far from home, a big bowl of pasta will do.

This fail-proof roasting method produces the tastiest, juiciest Thanksgiving turkey.

Chef Leah Cohen of Manhattan's Pig and Khao spent weeks chasing the best noodle dishes in Vietnam. Here, she shares her ten favorites.

At Napa Valley's Bouchon Bistro, it's a Thanksgiving tradition to honor American veterans with an incomparable family meal.

One of the simplest and most rewarding ways to prepare fish is to pan-fry a skin-on fillet. The method yields browned, crispy skin on the outside and flaky, moist meat inside, all in a matter of minutes. That is, if you do it properly.