Saveurflipped into Recipes Homemade Matzo Saveur - By Kat Craddock Because we’re not aiming for kosher matzo (which must be made with only flour and water, among other requirements), we like to add a tablespoon of …
Saveurflipped into All Stories Seder in The Time of Corona Saveur - By Catherine Whalen While riding out the coronavirus crisis in Baltimore, a Catholic food writer and her college-age son’s Jewish girlfriend bond over a Seder supper of …
Saveurflipped into All Stories Easy Flatbread Recipes to Satisfy Your Carb Cravings Saveur - SAVEUR Editors When properly made, a good flatbread can shine all on its own.
Saveurflipped into All StoriesFood & Dining 12 Layer Cakes We Love Saveur - SAVEUR Editors From coconut to hummingbird to decadent chocolate, now is the time to bake the layer cake of your dreams.
Saveurflipped into Food is IncredibleFood & Dining The Best Chocolate In Africa Saveur - Hilary Hueler Tanzanian cacao growers have long dealt with a difficult system of middlemen; Kokoa Kamili is investing in more fair and sustainable practices and …
Saveurflipped into Simple RecipesRecipes Cacao Nib Brownies Saveur - SAVEUR Editors A sprinkle of crunchy cocoa nibs complements these impossibly fudgy chocolate brownies.
Saveurflipped into Simple RecipesRecipes Perfect Hot Fudge Saveur - By Kat Craddock Be the soda jerk you know you can be: stay home and serve the best ice cream sundaes of your life with this quick and easy hot fudge sauce.
Saveurflipped into Our Favorite DessertsRecipes Frozen Hot Chocolate with Cacao Nib Cream Saveur - SAVEUR Editors A chocolately winter favorite gets the hot weather treatment in this icy frozen drink from San Francisco's Dandelion Chocolate.
Saveurflipped into All StoriesRecipes Chocolate and Guajillo Chile Flan Saveur You say flan, I say crème caramel; whatever you call it, this rich, chocolate custard gets its fruity heat from the addition of cinnamon and dried …
Saveurflipped into All StoriesFood & Dining Sweet Endings to Complete Your Easter Feast Saveur - SAVEUR Editors From classic carrot cake to a vanilla-spiked yogurt tart—these desserts will complete any Easter feast.
Saveurflipped into All StoriesFood & Dining Bright Acidity Shines in These Lemon-Kissed Recipes Saveur - SAVEUR Editors Usually a supporting player, lemon shines in these savory and sweet recipes.
Saveurflipped into All StoriesFood & Dining Make These Easter Recipes a New Tradition Saveur - SAVEUR Editors Around the world, a variety of dishes help commemorate the end of the Lenten fast. From Finnish cardamom-scented pulla bread to Greek stuffed grape …
Saveurflipped into RecipesRecipes Guinness Soda Bread Saveur - By Kat Craddock Made with a generous splash of Guinness stout and black treacle—a robust cane syrup similar to molasses—this bread is best served warm or at room …
Saveurflipped into All StoriesFood & Dining Ground Beef—It's Not Just for Burgers Saveur - SAVEUR Editors Fold fatty ground beef into little dumplings, or crumble lean ground beef into an egg or potato hash to upgrade your breakfast.
Saveurflipped into All StoriesFood & Dining 13 Green Salad Combinations You'll Crave Saveur - SAVEUR Editors These green salad recipes add a little color and crunch to every meal.
Saveurflipped into All Stories Make Your Own Infused Syrups Saveur - SAVEUR Editors More than just sweeteners, infused syrups are the ultimate flavor-booster from cakes to morning coffee to evening cocktails.
Saveurflipped into All StoriesFood & Dining These Passover Recipes Go Beyond the Basics Saveur - SAVEUR Editors Passover is a holiday of history, storytelling, and community—but it's also one that's tremendously about food.
Saveurflipped into All StoriesFood & Dining Potatoes Are Perfect in Every Way Saveur - SAVEUR Editors Mashed, baked, or roasted‚ potatoes are terrific in every form.
Saveurflipped into All StoriesFood & Dining Perfect Pastry Brushes Saveur - By SAVEUR Commerce Team Pastry brushes aren’t just for professionals. Add a few of these inexpensive tools—good for egg-washing pie crust, brushing melted butter on …
Saveurflipped into Our Favorite ToolsFood & Dining Light It Up With A Kitchen Blow Torch Saveur - By SAVEUR Commerce Team A kitchen blow torch is a surprisingly affordable tool that adds a pro-worthy finish on dishes like crème brûlée, baked Alaska, and more.
Saveurflipped into All StoriesFood & Dining 12 Crunchy, Flavor-Packed Carrot Recipes Saveur - SAVEUR Editors These recipes will help you rethink carrots—from better salads and smarter slaws to creamy dips and sweet endings.
Saveurflipped into All StoriesFood & Dining Lamb, The Star of Your Easter Table Saveur - SAVEUR Editors Make lamb a new tradition on your Easter table this year. We've got plenty of ideas for preparing this versatile meat, whether you're entertaining a …
Saveurflipped into All StoriesFood & Dining Our Most Challenging Dessert Recipes Saveur - SAVEUR Editors Challenge yourself with some of our hardest dessert recipes.
Saveurflipped into All StoriesFood & Dining Take Your Chicken Sandwich to New Heights Saveur - SAVEUR Editors Whether you go for fried or grilled, these chicken sandwich recipes are easy to make and clucking awesome.
Saveurflipped into All StoriesFood & Dining Turn Your Kitchen Into a Donut Shop Saveur - SAVEUR Editors From old-fashioned cake donuts to vanilla-glazed yeast donuts, bring the flavors of your favorite donut shop into your kitchen.
Saveurflipped into All StoriesFood & Dining 9 Inspiring Ways to Use Canned Tuna Saveur - SAVEUR Editors Canned tuna—whether water- or oil-packed, plain or smoked—lends itself to any number of inspired sandwich preparations.
Saveurflipped into All StoriesRecipes Fill Your Freezer with Frozen Peas Saveur - SAVEUR Editors Versatile and readily available at any time of year, frozen peas are an easy substitute for fresh in all sorts of recipes.
Saveurflipped into Food is IncredibleFood & Dining Support Our Small Food Producers and Buy Direct Saveur - By Kat Craddock American food producers are feeling the effects of COVID-19 restaurant closures too; support your favorite makers by ordering direct.
Saveurflipped into All StoriesFood & Dining Battle the Munchies with These Bar Snacks Saveur - SAVEUR Editors From homemade wings to anything loaded with cheese, here's how to elevate your favorite bar snacks at home.
Saveurflipped into All StoriesFood & Dining Everything is in Bloom, Including These Cocktails Saveur - SAVEUR Editors Add some fragrance to your favorite cocktail
Popular Scienceflipped into Food Science How to cook and eat a turkey without dying Popular Science - Rachel FeltmanThanksgiving is nearly upon us, and that means Americans are about to gobble up some 46 million turkeys. But in addition to being notoriously dry and flavorless, this traditional fowl serves up several
BroBible So, Uh, Yeah, Apparently We’ve Been Storing Peanut Butter Wrong Our Entire Lives brobible.com - Douglas Charles Peanut butter is one of the foods of the gods. It’s right up there with potato chips, pizza, wings, and beef jerky (the good kind).Unless you are …
BroBibleflipped into BroBible So, Uh, Yeah, Apparently We’ve Been Storing Peanut Butter Wrong Our Entire Lives brobible.com - Douglas Charles Peanut butter is one of the foods of the gods. It’s right up there with potato chips, pizza, wings, and beef jerky (the good kind).Unless you are …
Popular Scienceflipped into Food Science How to make your first pie from scratch Popular Science - A.A. NewtonFew Thanksgiving staples strike fear into the hearts of bakers everywhere like pie from scratch. Frankly, pie gives you plenty of room to really screw things up, and knowing how to avoid disaster usually
Popular Scienceflipped into Food Science Map Shows The Most Hated Thanksgiving Food In Each State And We May Have To Exile Maine, Oregon And Idaho brobible.com - Douglas Charles Thanksgiving means two things: football and food. Lots and lots of food. As in eat until you literally can’t move.It’s the only day of the year where …
Popular Science Five foods to improve your heart health—and two to absolutely avoid Popular Science - Sara ChodoshIf it feels hard to keep up with nutritional advice, don't worry—cardiologists are here to help. Nutritional advice can feel overwhelming. It seems, at least from some headlines, like the advice is constantly
Popular Scienceflipped into Food Science Five diets that could be deadly Popular Science - Sara Chodosh and Claire MaldarelliThe desire to be thin can turn trendy diets into lethal weapons. There’s no shortcut to a healthy diet. Eating balanced meals, tons of fruits and veggies, scant fatty red meats, and no processed junk requires
Popular Scienceflipped into Food Science Organ meats should be part of a planet-friendly diet Popular Science - Donavyn CoffeyCandles flickered in the center of the wooden table. A warmth, part fire and part wine, wafted through the room. Glasses clinked, and laughter ensued—Danish hygge (coziness) at its finest. I was the lowly
Popular Scienceflipped into Food Science Eating raw cookie dough is fine if you follow these steps Popular Science - Brian Zikmund-Fisher/The ConversationLike all things in life, its all about calculated risk. For many people, the holiday ritual of baking cookies isn’t complete without also eating some of the raw dough. In my family, questions like “Who
Popular Scienceflipped into Food Science Half of the people who think they have food allergies actually don't Popular Science - Sara ChodoshFood allergies can be confusing to figure out. Once a food item has wrecked havoc on any part of your body, whether its an itchy rash or a bout of diarrhea, its easy to dismiss that reaction as an allergy.
Popular Scienceflipped into Food Science What makes popcorn pop? Popular Science - Cassie M. ChewLike Diana Prince turning into Wonder Woman, a handful of popcorn seeds can, in a flash, burst out of their shells and become something far greater than before. Accompanied by the sound of a mini-explosion
Popular Scienceflipped into Food Science Why You Should Be Adding Salt to Your Cocktails Saveur - By Céline Bossart Salt isn't just for margaritas anymore: here's how—and why—more and more craft bartenders are adding salt to their cocktails.
Popular Scienceflipped into Food Science How to build muscle on a vegan diet Popular Science - Amy SchellenbaumEverything you ever wanted to know about protein, supplements, meal timing, and more. When articles proclaim that "veganism is growing in popularity," it's not just because Instagram and Youtube makes
Popular Scienceflipped into Food Science When you lose weight, your fat cells don't just let go of fat Popular Science - Sara ChodoshBelly flab is like a storage unit for the rest of your body. Every January, fat's in the crosshairs of health columnists, fitness magazines, and desperate Americans. This year, PopSci looks at the macronutrient
Popular Scienceflipped into Food Science Juicing isn't actually good for you and your diet is probably dumb Popular Science - Rachel FeltmanFull disclosure: I don't really get juicing. Don't get me wrong, I've slurped down some delicious veggie and ginger concoctions and done my fair share of shots of lemon and turmeric. But spending 10 bucks
Popular Scienceflipped into Food Science 5 waffle makers that will make you the Ruler of Breakfast Popular Science - PopSci Commerce TeamWhether you've got a dorm room or a full kitchen, there is a waffle maker to suit your needs. Whether you like them traditional or thick and Belgian, the homemade waffle is a commitment because—unlike
Popular Scienceflipped into Food Science How to eat healthy when the munchies strike Popular Science - Stephanie LeeFifty million American adults (most of them millennials) use marijuana, according to a 2017 Marist poll. That's a whole lot of people getting stoned—and often, getting the munchies, that almost-feral for
Popular Scienceflipped into Food Science Here's how much protein you really need Popular Science - Sara ChodoshAthletes do need more protein—but that doesn't necessarily mean you need supplements. Gym buffs get a lot of grief for their shaker bottles full of chalky protein powder—but should they? They, like so
Popular Scienceflipped into Food Science Why It’s Time to Stop Cutting Your Salmon Into Fillets Saveur - By Stacy Adimando The virtue of a larger cut, or a side, of salmon is the ease of cooking and eating—it yields juicy, succulent fish and provides a lovely presentation …
Popular Scienceflipped into Food Science Why chocolate milk is a great post-workout snack (but maybe not the best) Popular Science - Sara ChodoshWe asked experts what you should eat to get those sweet gains. In a post-workout haze, it can be hard to come up with a good snack. That means if you want to refuel properly, you'll want to prepare in
Flippistflipped into Food ScienceBaking Taiwan’s Coffin Bread Perfects the Art of the Bread Bowl Saveur - By Kat Craddock Think of it as the ultimate pot pie.
Popular Scienceflipped into Food Science Eating less gluten could lower a child's risk of celiac, but at what cost? Popular Science - Sara ChodoshIt doesn't just come down to eating too much bread. It might seem like there's an epidemic of celiac disease going on lately. And in some ways, there is. Prevalence rates in America have increased more
Popular Scienceflipped into Food Science A new species of superbug is emerging—and it loves when you eat sugar Popular Science - Kat EschnerAs many as half a million people in the United States get sick because of Clostridioides difficile every year, according to estimates from the Centers for Disease Control. This microbe preys on people
Saveurflipped into RecipesRecipes Farinata with Summer Squash, Goat Cheese, and Preserved Lemon Saveur - By Kat Craddock For a summery spin on farinata, Italy’s savory chickpea pancake, top it with roasted zucchini and yellow squash, goat cheese, and preserved lemon.
Saveurflipped into RecipesRecipes Grilled-Cabbage Caesar Salad Saveur - By Kat Craddock In this summery, modern take on a Caesar salad, flame-kissed savoy cabbage replaces the usual romaine. It’s the perfect foil for garlicky bread …
Saveurflipped into RecipesRecipes Summer-Vegetable Tempura Saveur - By SAVEUR Editors Perfectly cooked vegetable tempura—in this case, shishito peppers, eggplants, green beans, squash, and corn—screams for cold beers and a party around …
Saveurflipped into RecipesRecipes Caribbean-Style Sautéed Okra Saveur - By SAVEUR Editors A West Indian riff on northern Indian bhindi masala, this dish calls for cooking okra in coconut oil with Scotch bonnet-laced aromatics, followed by …
Saveurflipped into RecipesRecipes Wild Rice with Warm Spiced Carrot Milk Saveur - By SAVEUR Editors This dish is inspired by the way many Ojibew people like to eat wild rice—in a sweet porridge for breakfast or dessert. Use fresh carrots for the …
Saveurflipped into RecipesFood & Dining Tempura Dipping Broth (Tentsuyu) Saveur - By SAVEUR Editors Tempura itself is not seasoned—it's served with a dipping sauce like this one made from dashi, shoyu, and grated daikon.
Saveurflipped into RecipesRecipes Roasted Plantain with African Pepper Compote Saveur - By SAVEUR Editors Inspired by a popular African street food, this Caribbean dish combines sweet plantain with spicy pepper compote, creamy avocado, tart lime, and …
