Why Honolulu's fish auction matters
Why Honolulu's fish auction matters

America’s only fresh tuna auction ensures that local fishermen who prioritize sustainable fishery are getting paid their fair share

This is 'nacho" regular weeknight dinner
This is 'nacho" regular weeknight dinner

No soggy chips or plastic cheese sauce here

How the centuries-old Japanese tradition of “aged sushi” is evolving in America
How the centuries-old Japanese tradition of “aged sushi” is evolving in America

The venerated Tokyo-style Edomae sushi—which is often cured before serving—is growing more popular in the U.S., but not all sushi masters are sticking to tradition

Searching for heritage, history, and tradition in Spanish rice
Searching for heritage, history, and tradition in Spanish rice

It's spicy, vibrant, and so much more than just a pot of rice

Korean hangover remedy coming soon to America
Korean hangover remedy coming soon to America

LA startup 82 Labs is bringing popular Korean cures to America

How to cook (and eat) a whole pig's face
How to cook (and eat) a whole pig's face

Chef Leah Cohen from Pig&Khao in New York City shows us how she makes her rendition of sizzling sisig, a traditional Filipino dish with a long history

Seeking lunch and refuge at Manhattan's last Haitian cafe
Seeking lunch and refuge at Manhattan's last Haitian cafe

Le Soleil, the only Haitian restaurant left in Manhattan proper, is a vestige of the neighborhood’s former Haitian population, and remains a home-away-from-home for Haitian-Americans in New York

This mango soup is Zanzibar's lunchtime obsession
This mango soup is Zanzibar's lunchtime obsession

It’s colorful, slightly sour, and its main ingredient is a tart mango

This Belgian sandwich is named after a machine gun
This Belgian sandwich is named after a machine gun

The Mitraillete is a gut-bomb worth seeking out

Celebrating the humble, greasy, un-Instagram-able Hawaiian plate lunch
Celebrating the humble, greasy, un-Instagram-able Hawaiian plate lunch

The plate lunch is more than just a takeout meal; it's a universally beloved, island-wide symbol of Hawaii's diverse culinary culture

Olive oil fried potatoes with over easy eggs (Huevos estrellados)
Olive oil fried potatoes with over easy eggs (Huevos estrellados)

The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior.

Spanish egg tortilla with potatoes and onions (tortilla Espanola)
Spanish egg tortilla with potatoes and onions (tortilla Espanola)

This version of tortilla española, from Syklar in Madrid, is a popular lunch and dinner dish at the hole-in-the-wall restaurant in the city’s northern Chamberí district. 

In Madrid, it's all about the egg
In Madrid, it's all about the egg

Behind the three dishes that define Madrid’s love affair with the humble huevo

Maison Kayser opens in D.C., just steps from the White House
Maison Kayser opens in D.C., just steps from the White House

The bakery empire is bringing some seriously great bread (and a machine called The Fermentolevain) to the capital

Sorpotel and Sannas: Remembering Christmas in Goa
Sorpotel and Sannas: Remembering Christmas in Goa

Cookbook author and photographer Nik Sharma travels back to India to visit family and celebrate traditions through food

Chicago is a city divided by barbecue
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?

There's no feta in Crete
There's no feta in Crete

Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization

The world's most dangerous food quests
The world's most dangerous food quests

From fighting off killer whales to scaling giant palm trees, these are Saveur’s most harrowing food stories.

Barley coffee: it's just as good as it sounds
Barley coffee: it's just as good as it sounds

Italians created imitation coffee from barley in response to World War II­­­–era rationing. Why are they still drinking it?

The world's best cookbook is actually YouTube
The world's best cookbook is actually YouTube

It's home to a wealth of information on dishes from around the world — all in videos produced by amateur, enthusiastic cooks.

The hand-forged Japanese gyuto to make any knife nerd swoon
The hand-forged Japanese gyuto to make any knife nerd swoon

Shosui Takeda's light-as-a-feather, impossibly sharp Japanese kitchen knives are the new objects of our affection

The food videos that blew us away in 2017
The food videos that blew us away in 2017

Our favorite food videos this year ranged from a fermentation lesson in China to the annual religious pilgrimage of 4 million women in southern India

You should serve these biscuits at your next cocktail party
You should serve these biscuits at your next cocktail party

Hand-held and infinitely customizable, the biscuits from Callie's Charleston Biscuits are the perfect all-day indulgence

Give the gift of homemade wine vinegar to show your friends you care
Give the gift of homemade wine vinegar to show your friends you care

The formula for vinegar is simple: You need an alcohol, you need oxygen, and you need the presence of bacteria

Restaurant workers worry about employers' pocketing tips under new Trump administration proposal
Restaurant workers worry about employers' pocketing tips under new Trump administration proposal

The Department of Labor has signaled a change in tip regulations under the Fair Labor Standards Act

Cooking oil just helped power a flight from China to the U.S.
Cooking oil just helped power a flight from China to the U.S.

It's a major victory for cutting food waste through repurposed fuel

In defense of the olive-drab, slow-cooked string bean
In defense of the olive-drab, slow-cooked string bean

Generations of Francophillic chefs have made Americans terrified of overcooked vegetables, but we weren’t always so afraid

Classic apple pie with all-butter crust
Classic apple pie with all-butter crust

With a perfect balance of sweetness to acid and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to.

Easy, perfect roast turkey and gravy
Easy, perfect roast turkey and gravy

No spatchcocking, no brining, no basting—this is the easiest, most satisfying way to prepare your bird