Raising a Better Bird

Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.

Pralines: How They Cook 'Em in New Orleans

Pralines: How They Cook ’Em in New Orleans

Our All-Time Best Recipes

If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.

Eat The World - Sushi Roles

Gender Equality Behind The Counter Is Still A Long Way Off

Queens Of The Country

After decades of foreign rule, Latvia holds on to its culinary identity by way of its countryside kitchens. Amy Thielen experiences a taste from the village bakers, cheesemakers, and generous home cooks of the tiny town of Aloja

Drinking Wine In Tokyo

Alex Halberstadt on Japan’s natural wine scene, standing-room-only bars,and the new wave of domestic pours.

Is Any Butter Worth $50 A Pound?

Alex Halberstadt scores a bag of the creamiest, most coveted stuff on earth and ponders the question: Is any butter worth $50 a pound?

9 Things To Love About Florence

Porchetta sandwiches, drunken spaghetti, and other ways to love Florence

All Eyes On Santiago

Revitalized at long last, the Chilean capital - full of fresh seafood, incomparable produce, adventurous chefs, and national pride - is the world's next culinary hot spot.

The Puzzling Pendennis Club Cocktail

Investigative bartender Toby Cecchini on an exquisite pink gin drink and the club in Louisville, Kentucky, that forgot how to make it.

A Table In Havana

In Cuba's readily changing political environment, in-home restaurants known as paladares are proving to be particularly robust incubators for innovation.

What Ever Happened To Turtle Soup?

Jack Hitt explores the disappearance of an American delicacy and joins a hunting party to take part in a centuries-old culinary tradition.

The Land of Roast Goose and Dumplings

Alexander Lobrano returns to the sleepy villages of eastern Slovenia, where family-run inns serve the best-preserved old-fashioned cooking of Mitteleuropa.

Inside the Life of a Baker's Apprentice

After one too many twelve-course lunches, an American bon vivant in Paris turns his attention to simpler pleasures—and signs up for the early-morning shift in a busy bakery kitchen.

Foreword

I grew up in France, splitting my time between the Mediterranean and the Atlantic sides, so the sea has always been important to me.

An Underwater Endeavor

IS CULTIVATING KELP THE WAY TO SAVE OUR OCEANS AND SLOW DOWN CLIMATE CHANGE? BREN SMITH IS BETTING THE FARM ON IT

Sweet Succulents

Briny sea strawberries were one chef’s gateway to foraging on the Chilean coast

Joshua Skenes Has A Fleet Of Fishermen And An Abalone Farmer On Retainer

THE CHEF OF TASTING- MENU TEMPLE SAISON GOES THE DISTANCE TO GET THE GOODS.

Mussel Memory

Dramatic tides make a mysterious disappearing act out of France’s moules de bouchot.

Preserving Tradition

Apple butter and ham jowl at one of Appalachia’s last communal canneries.

Chicago Is A City Divided By Barbecue

The South Side’s smoked rib tips and hot links represent an indispensable regional barbecue style, but half the city doesn’t know it exists. Why?

In Vino Agnolotti

Piedmont produces some of Italy’s best wine. Why not put it on pasta?

How Lasagne Landed In Africa

After Italian occupation, Eritreans reclaimed the layered dish as their own • 

Hallowed Be Thy Noodles

At worship with the Church of the Flying Spaghetti Monster

The Maestro Of Venice

Evan Funke’s new Venice, California, restaurant Felix is currently the most exciting place to eat pasta in the United States. So rather than labor under the tutelage of a wise Italian nonna to learn the secrets of superlative traditional filled pastas, Test Kitchen director Stacy Adimando headed west

Eat The World

Manhattans in Vienna The Austrian capital’s “American bars” are the best place in Europe to drink like a Yankee

Britain's Big Buttery Blue

In praise of Stilton, the perfect holiday cheese.

Mac Kohler: The Copper Pot Dealer

The Brooklyn Copper Cookware founder on his personal philosophy of the handmade.

A Flake's Progress

Baker Chad Robertson does two things to croissants better than anyone in America.

In The West Of The East

Thanks to ancient Silk  Road trading routes, the flavors of Xinjiang are unlike anywhere else in China