What We’re Loving Now
We Should All Be Cooking with Fresh Turmeric
The versatile root lends a peppery zing and golden hue to everything from pancakes to pickles.
Seeds Are the Epitome of Spring’s Unlimited Potential
Our new gardening columnist’s tips on sourcing heirloom varieties—and a cake that puts them front and center.
Decades of Travel Inform This Guide to Southern Thai Cooking
Austin Bush offers a meticulously researched, gorgeously photographed collection of recipes from the region.
In Remote Northern India, Weed Isn’t a Trend—It’s a Way of Life
High in the mountains of Uttarakhand, cannabis has been a culinary fixture for centuries.
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I’m a Private Chef, and I Saved 622 Pounds of Food Waste From the Landfill
Here’s how using a food recycler for a year changed my life.
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The news you’ve been waiting for.
The 14 Best Gifts for Moms Who Love Food
From single malts to spices, here are our editors’ picks for Mother’s Day gifts this year.
Spain Spotlight
The Hottest Restaurants and Bars to Try in Barcelona Right Now
An insider reveals where locals are flocking for futuristic cocktails, pitch-perfect seafood, and tourist-free tapas.
21 Spanish Recipes Every Cook Should Know
Because learning to make sangría and tortilla española is cheaper than a plane ticket.
A Field Guide to Spain’s Great Cookies
These eight quintessential cookies and confections speak to Spain’s ancient past—and its mouthwatering present.
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The Origins of Spaghetti all’Assassina, the Pasta That Breaks All the Rules
A cookbook author digs into the history behind this regional Italian specialty that went from total obscurity to viral sensation.
How to Eat Your Way Through Queens, New York
The borough I’ve called home for decades is brimming with fascinating food finds, from Georgian khachapuri to Nepalese momos to Mexican tortas.
13 Excellent Restaurants to Try in Nashville
From classic meat ‘n’ threes to natural wine bars with fine-dining chops, this city’s food scene is on the upswing.
Where to Stay in London If You Want to Eat Like Royalty
These 12 hotels have such exceptional food (and drink), you may never step outside.
Trending Recipes
Besan Cheela (Chickpea Pancakes)
Spiced with cumin and fresh turmeric, these crisp-edged Indian pancakes are perfect for savory breakfast lovers.
Thai Fried Chicken
Straight from the street vendors of Hat Yai, kai thawt haat yai is served with crispy shallots, sticky rice, and a dynamite dipping sauce.
Our Favorite Passover Dessert Recipes Offer a Chance to Pause, Reflect—and Try Out New Ingredients
Think pineapple pavlova and rhubarb fritters in addition to the classic matzo brittle and flourless cakes.
Old-School Gefilte Fish
Forget all your preconceptions—this homemade version of the classic Jewish appetizer is light, delicate, and not too sweet.
Drink Up!
The Future of Food
What Everyone Gets Wrong About Picky Eaters
Turns out, respecting bodily autonomy is more important than being adventurous.
Moving Past Pierogi: The New Face of Polish Cuisine
With classics like hunter’s stew and stuffed cabbage on the outs, what’s next for Poland’s food scene?
Cookbooks Have Always Been Political—Whether Readers Knew It or Not
For these authors, cooking isn’t just an escape—it’s an inherently political act.
This Cookbook Will Help You Create Your Own Japanese Izakaya Experience
“Rintaro” has the same mission as its namesake restaurant in San Francisco: do it right.
Cook This Tonight
Jacques Pépin’s Artichokes Helen
Cream, tarragon, and brandied mushrooms come together in this old-school French recipe perfected by the culinary legend.
Spaghetti all’Assassina (‘Killer’ Spaghetti)
This is the best recipe on the internet for the spicy, crunchy tomato pasta from Bari, Italy that’s taken the food world by storm.
Oyakodon (Chicken and Egg Rice Bowl)
This comforting dish of tender chicken and soft-cooked eggs over rice is a staple of Japanese home cooking and the izakaya tradition.
Palestinian Lamb Stew with Sumac, Chard, and Chickpeas
Sumagiyya is celebration food in Gaza. For cookbook author Laila El-Haddad, making it is an act of affirmation.
Gems from the Archive
Your Pimentón Comes From My Quiet Corner of Spain
If two decades of living in Spanish paprika country have taught me anything, it’s that the spice has far more potential than most people think.
You Never Forget Your First Gefilte Fish
Made from scratch, the polarizing Jewish appetizer is memorable—in the best way imaginable.
Every SAVEUR Cover for the Past 30 Years
See how food photography has evolved by taking a walk with us down memory lane.
How to Make Pozole, Mexico’s Greatest Party Food
Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond