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This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.
One Hundred Years of Oysters A century after opening, a New Orleans restaurant is still turning out its famous fried oyster loaf BY C. MORGAN BABST. The Rum Runner One rum-obsessed importer is scouring the Caribbean to find the best bottles the islands have to offer BY CHRIS COHEN. Searching for Erkuai Chewy rice cakes are the foundation of a variety of traditional soups and stir-fries in China’s Yunnan province BY GEORGIA FREEDMAN. Fish Food Charcutier Elias Cairo leads a fly-fishing trip in Oregon’s Wallowa Mountains, complete with char-grilled trout BY MEREDITH ERICKSON.