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.

Pro Party Flex?

SAVEUR

FIRST

Introducing Our Contributors • We asked a few members of our global culinary family about the best thing they ate while traveling this year. Let’s dig in!

FARE • FRESH FOOD FINDS FROM AROUND THE GLOBE.

The Honey Palate • It’s hard to fathom all that bees—and their honey—do for us, but The World Atlas of Honey, which just hit the shelves, comes close. One key takeaway? Pairings are a perfect entry point for jumping into all things apiary.

CRAB CAKE COOK-OFF • An annual competition aids the health of a community and highlights Mendocino’s prized catch.

Sniffing Out Appalachia’s Blue Ridge Truffle • On the hunt with North Carolina’s Mushroom Man.

MÁ MADNESS • Tongue-tingling Sichuan peppercorn is stealing the spotlight.

Threads of Heritage • Rachael Elliott’s Crossroads scarf sits at the intersection of food and fashion.

ON ELLISTON PLACE • The beloved Nashville Soda Shop may have relocated, but the family memories I created there endure.

Flamboir

FERAL FRUIT • In the foothills of the Berkshires, an annual exhibition celebrates the diversity of the untamed apple.

PAN-ROASTED PORK CHOP WITH APPLES AND MUSTARD-ONION GRAVY

All Washed Up • Tell me how you do the dishes, and I will tell you who you are.

FROM THE GROUND UP • A small and talented group of Indigenous North American winemakers is making history—while sharing their own.

The Slow Track • Rail travel is back—fabulous food and all.

POLITICAL FOOTBALL

FULL-SPECTRUM STEMWARE • Move over crystal: Bold borosilicate glassware is back—and taking over worldwide.

SHOP SHOT

THOUSAND-DOLLAR CITRUS • The etrog may not look like much, but there’s a reason it’s prized by Jews the world over.

Toasting the Harvest • In the Willamette Valley, winemakers pause between pickings for a seasonal shrimp boil.

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

Better Together • IN THE BIRTHPLACE OF GIANDUJA, THE UNION OF HAZELNUTS AND MILK CHOCOLATE IS FOREVER.

Peak to Plate • ARGENTINA’S FAVORITE SKI RESORT IS OFTEN LIKENED TO ALPINE EUROPE. NOW, BARILOCHE’S FOOD SCENE IS SPOTLIGHTING PATAGONIA’S UNIQUE TERROIR.

Game Night • HOW TO ANSWER THE CALL OF THE WILD—EVEN ON WEEKNIGHTS.

All Hands In! • FILIPINO AMERICAN CHEFS ARE EMBRACING THE TRADITION OF KAMAYAN, ENCOURAGING DINERS TO RECONNECT WITH THEIR FOOD—AND WITH ONE ANOTHER.

Kamayan at Home • The dishes served at a kamayan depend on location, season, and available produce. Anything goes, as long as the spirit of the meal is honored. Here are a few tips for hosting the Filipino feast at home.

Rodman Primack and Rudy Weissenberg • A KITCHEN CONVERSATION WITH KATE BERRY

SENEGAL, 1972 • JESSICA B. HARRIS recalls her first trip to Dakar and the meal that launched her lifelong love for the West African country.

GOOD MORNING, MUMBAI! • In a city obsessed with tea, a centuries-old legacy of coffee culture has percolated up from South India.

The ROAD to MARRAKECH • DRIVING ACROSS MOROCCO IS AN ENDLESS TOUR OF BUSTLING MARKETS, OPEN-AIR FOOD VENDORS, AND COLORFUL ROADSIDE STALLS.

SEARCHING FOR SOPA DE CHIPILÍN • IN CHIAPAS, THE MEXICAN STATE’S MAYA PAST IS PRESENT IN THE REGIONAL INTERPRETATIONS OF ONE RICH AND...