SAVEUR

Since 1994, SAVEUR’s network of global contributors has been bringing readers a wellspring of diverse, surprising, and exclusive stories. Now independently owned and operated, the brand’s immersive travel guides, rigorously tested recipes, transportive features, and ambitious original photography make SAVEUR an invaluable resource for planning culinary adventures big and small.

Favorite spot for al fresco dining?

SAVEUR

FIRST

Our Contributors • We asked a few members of our global culinary community about the most intriguing foods in their kitchens right now.

FARE • FRESH FOOD FINDS, TRAVEL TIPS, AND DISPATCHES FROM AROUND THE GLOBE.

PUERTO RICO’S CACAO COMEBACK • Centuries after hurricanes devastated local chocolate production, a handful of determined farmers are reviving and reinventing the crop.

SIGNATURE SPUDS • You can thank three simple ingredients for the dish synonymous with summertime in Central New York State.

SHOP SHOT • HASEGAWA GENERAL STORE 5165 Hāna Highway Hāna, Hawai‘i

BARKING UP THE RIGHT TREE • Meet one of France’s professional “sangliers.”

ECUADOR’S ANCESTRAL SPIRIT

22 Million Mouths to Feed • Community, devotion, and soul-satisfying food in Karbala, Iraq.

BUDDHIST NEW YEAR IN OKEECHOBEE • Each April, Thai families gather at this Florida temple to offer the monks a celebratory meal.

Fronds With Benefits • The leaves, shoots, and roots of this class of feathery plants are a delicacy worldwide.

NEW-SCHOOL LAGERS • Knock back these thirst-quenching yet complex beers all season long.

HOT DOG HEROES • This vanguard of vendors is on a mission to keep the humble frankfurter in the hands of New Yorkers.

How I Met Paola • L.A. Taco editor and writer Javier Cabral recalls the project that set his career in motion—and introduced him to the love of his life.

How I Met Javier • Recipe developer and writer Paola Briseño González recalls the magazine cover that changed the trajectory of her life.

EARTHLY ART • Turning clay into museum-worthy tableware in the New Mexico hinterlands.

Flying High • A new crop of airport lounges is putting food at the forefront.

FRESH-CUT FLAVOR

WORTH THEIR SALT • The historic stove-side vessel, whatever you may call it, is back in vogue.

Is My Grandmother’s Cheesecake Extinct? • For one writer, the New York classic was a remarkably different dessert.

INGREDIENTS ON the BRINK • As the climate crisis causes rising temperatures, water scarcity, and unstable weather patterns, some of the world’s most beloved food and drink are at risk of going extinct. These five vignettes offer a glimpse of the far-reaching threats a warming planet poses to agriculture.

EAT the WORLD • Your passport to global tastes and trends.

Olia Hercules • A KITCHEN CONVERSATION WITH ALEX TESTERE

Sauced and Simple • IN RHODE ISLAND, HUMBLE BAKERY PIZZA IS BELOVED BY LOCALS—AND OFTEN MISUNDERSTOOD BY OUTSIDERS.

Istanbul on a Plate • A LOCAL FOOD WRITER SHARES HER SECRET SPOTS FOR KEBAP, MEZE, GRILLED FISH, AND MORE.

Make Your Own Mustard • DIY DIJON IS ENDLESSLY RIFFABLE—AND THE STARTING POINT FOR A PIQUANT SUMMER MENU.

Springs From the Teeth, Sticks to the Mind • BOUNCY, CHEWY Q TEXTURE IS BELOVED IN TAIWAN—AND BEYOND.

Heart and Sool • Korea’s ancestral craft spirits are on the rise, as commercial soju makers give way to a cohort of passionate small-batch distillers.

FULL THROTTLE FEAST • The Indy 500 is the ultimate venue for all-day picnics, champagne sabering, and kicking cookouts into high gear.

DRINK AND YOU SHALL RECEIVE • At the tsipouro taverns of Volos, Greece, your drink order...