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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.
Around the Fire With kebabs, stuffed eggplants, and zucchini fritters, London’s Turkish grill houses bring people together in a polarized country BY YASMIN KHAN. The Last Lebanese Steakhouse in Tulsa Oklahoma’s capital was once a hub for Lebanese immigrants, and a century later, tabbouleh and hummus still have a place on the table BY NAOMI TOMKY. The Middlemen Cocoa growers in Tanzania have long dealt with a dicult system of middlemen, but a new company is investing in better practices BY HILARY HEULER.