Saveurflipped into Bread and Baking Recipes Sheermal Saveur - SAVEUR Editors • 1½ cups plus 2 Tbsp. whole milk, divided, slightly warmed • Pinch of saffron threads • 2½ cups (12 oz.) all-purpose flour • 2¼ (1 packet) dry instant yeast • ½ …
Saveurflipped into Food is Incredible Sheermal: Northern India’s Lesser Known But (We Think) Superior Flatbread Saveur - Akanksha Singh When most people think of flatbreads from India, they imagine naans, parathas, and chapatis. For me, though, with strong family ties to Lucknow in …
Saveurflipped into Test KitchenFood & Dining Making Candy? A Precise Thermometer Is A Must-Have Tool Saveur - By Arianne Jones You bring the art to candy making, so let a reliable thermometer handle the science. There’s no better way to ensure success—soft and creamy fudge, …
Saveurflipped into Our Favorite DessertsRecipes Horchata de Chocolate Saveur - SAVEUR Editors • 2⅓ cups (500 g) long grain white rice • 2 tbsp. (10 g) cocoa powder • 2 medium cinnamon sticks • ¾ cups plus 2 Tbsp. (200 g) unsweetened coconut milk • ¾ cups …
Saveurflipped into All StoriesRecipes Tustacas de Chocolate Saveur - SAVEUR Editors • 3¾ cups (450 g) masa harina • ¼ cup (20 g) cocoa powder • 1½ tsp. baking powder • 1½ tsp. baking soda • 1 cup (250 g) queso fresco or farmer’s cheese • 6 Tbsp. (100 …
Saveurflipped into Food is IncredibleFood & Dining A Honduran-American Baker’s Tustacas Obsession Saveur - Bryan Ford If you wander the streets of Honduras on any given afternoon, it’s likely you’ll encounter the sweet aroma of pastries and breads that permeates the …
Saveurflipped into Test KitchenFood & Dining A New Cookbook Finally Gives Armenian Food Its Due Saveur - By Benjamin Kemper As a Saveur reader, you’ve probably patted spiced lamb into Turkish-style kofte and tempted fate unmolding a saffrony Persian tahdig. Maybe you’ve …
Saveurflipped into Test KitchenFood & Dining Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry Saveur - By Benjamin Kemper As far as food museums go, the stakes couldn’t have been higher. Lyon, the culinary capital of France, was finally getting a Cité Internationale de …
Saveurflipped into All StoriesFood & Dining SAVEUR’s 25th Anniversary Celebration Saveur - SAVEUR Editors Chefs, photographers, writers, and longtime friends of Saveur recently gathered to celebrate the magazine’s 25th anniversary at our Manhattan …
Saveurflipped into Wine + DrinkFood & Dining 6 Ways to Use Roses In Your Valentine's Day Meal Saveur - SAVEUR Editors
Saveurflipped into Wine + DrinkFood & Dining 10 Vanilla Forward Desserts Chocolate Haters Will Love Saveur - SAVEUR Editors
Saveurflipped into Food is IncredibleFood & Dining This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again Saveur - By Robert Nelson EDITOR’S NOTE: If you peruse the comments about our recipes, you’ll likely find the same name over and over again. Robert Nelson always posts …
Saveurflipped into All Stories Kelly Alexander, Our First New-Media Editor, on the Dawn of the Digital Age Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. For more essays from former Saveur …
Saveurflipped into All Stories Former Assistant Editor Catherine Tillman Whalen on the Highs and Lows of a Saveur Apprenticeship Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. For more essays from former Saveur …
Saveurflipped into All Stories In Good Company: Friends of Saveur Remember the Past 25 Years Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. In February 1995, Saveur assistant …
Saveurflipped into Eat the WorldFood & Dining Closing Time: 14 Restaurants That We Sorely Miss Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. Restaurants are living things and, …
Saveurflipped into Trending Food StoriesFood & Dining Bone broth: a miraculous health tonic, or just a crock of soup? Popular Science - Sara Kiley WatsonFor February, we’re focusing on the body parts that shape us, oxygenate us, and power us as we take long walks on the beach. Bony bonafide bones. These skeletal building blocks inspire curiosity and spark
Saveurflipped into Our Favorite ToolsFood & Dining Get Your Act Together With A Kitchen Timer Saveur - By Arianne Jones Is your smart phone always hard at work in the kitchen, searching for recipes, queuing up a playlist, and keeping track of that roast in the oven? You …
Saveurflipped into All StoriesFood & Dining Aaron J test Saveur A Spoof of a Saveur Story Might Go Like This... Founding Editor-In-Chief Dorothy Kalins on How the Food World (And Whole Wide World) Has Changed Since …
Saveurflipped into All StoriesFood & Dining Mapo Tofu’s Fiery Path to World Domination Saveur - By Cathy Erway “Mapo tofu is the first thing I remember as a kid eating and thinking, Holy crap, it’s so good!” says Jenny Gao, owner of Fly By Jing, a brand of …
Saveurflipped into Eat the World A Spoof of a Saveur Story Might Go Like This... Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. On occasion—we’ll admit it—Saveur took …
Saveurflipped into All StoriesFood & Dining Behind the Scenes: Select Stories and From Saveur’s Past Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. Chef Daniel Boulud’s method for boiling …
Saveurflipped into All StoriesFood & Dining These Tropical Cocktails Will Transport You to the Beach Anytime of Year Saveur - SAVEUR Editors
Saveurflipped into All StoriesFood & Dining The Time Of Our Lives Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. • Saveur is born! The magazine launches …
Saveurflipped into Food is Incredible Redefining American Cheese, One Slice at a Time Saveur - By Kat Craddock This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. In April 2005, I was a college senior …
Saveurflipped into All StoriesFood & Dining Colman Andrews on the Late, Great Johnny Apple Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. For more essays from former Saveur …
Saveurflipped into All StoriesFood & Dining Founding Editor-In-Chief Dorothy Kalins on How the Food World (And Whole Wide World) Has Changed Since Saveur’s First Issue Saveur - SAVEUR Editors This story is part of our 25th Anniversary extravaganza, a celebration of the magazine’s first quarter century. For more essays from former Saveur …
Saveurflipped into All Stories How to Line a Square Cake Pan Saveur A Spoof of a Saveur Story Might Go Like This... Founding Editor-In-Chief Dorothy Kalins on How the Food World (And Whole Wide World) Has Changed Since …
Saveurflipped into All StoriesFood & Dining 15 Excellent Asian Dishes for a Lunar New Year Celebration Photo Gallery Saveur - SAVEUR Editors
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 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 In the cocktail world, salt can go far beyond the rim of a margarita glass. And a drink doesn't necessarily have to fall into the savory category to …
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 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 If cooking fish for dinner was a guaranteed home run every time, we'd probably all be doing it a lot more often. Though finding a good place to buy …
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 Science Taiwan’s Coffin Bread Perfects the Art of the Bread Bowl Saveur - By Kat Craddock Imagine a pot pie with more crunch, more buttery crust, more fun. That is coffin bread. A night market specialty of Tainan and Taipei since the 1940s, …
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 Recipes Farinata with Summer Squash, Goat Cheese, and Preserved Lemon Recipe Saveur - By Kat Craddock • 1 cup (4¼ oz.) chickpea flour • ½ cup extra-virgin olive oil, divided, plus more for drizzling • 2 medium garlic cloves, finely grated (1 tsp.) • 1 tsp. dried …
Saveurflipped into Recipes Grilled-Cabbage Caesar Salad Recipe Saveur - By Kat Craddock • 2 small heads savoy cabbage (2 lb.) • 1 Tbsp. kosher salt • Freshly ground black pepper • 1 cup extra-virgin olive oil 10 large garlic cloves, finely minced (¼ …
Saveurflipped into Recipes Summer-Vegetable Tempura Recipe Saveur - By SAVEUR Editors • 1 large egg, at room temperature • 1⅓ cups (5⅛ oz.) cake flour, sifted 16 medium shishito peppers (4 oz.), stems trimmed • 2 small eggplants (7 oz. total) • 40 …
Saveurflipped into Recipes Caribbean-Style Sautéed Okra Recipe Saveur - By SAVEUR Editors • 2 Tbsp. coconut oil, divided • 3 cloves garlic, finely chopped (1 Tbsp.) and divided • 1 tsp. finely chopped ginger, divided • 2 cups coarsely chopped yellow …
Saveurflipped into Recipes Wild Rice with Warm Spiced Carrot Milk Recipe Saveur - By SAVEUR Editors • 2 medium carrots (6 oz.), finely grated • 1 1⁄2 cups whole milk • 1 cup heavy cream • 2 Tbsp. unsalted butter • 2 Tbsp. sugar • 1⁄2 tsp. ground turmeric • 1⁄4 tsp. …
Saveurflipped into Recipes Tempura Dipping Broth (Tentsuyu) Recipe Saveur - By SAVEUR Editors • ¼ cup mirin • 1 cup (9 g) shaved katsuobushi (bonito flakes) • ¼ cup shoyu • ¼ cup freshly grated daikon (ideally on a Japanese grating plate), drained in a …
Saveurflipped into Recipes Roasted Plantain with African Pepper Compote Recipe Saveur - By SAVEUR Editors • 5 Scotch bonnet chiles (1 oz.), a mixture of red, green, and orange, washed and hulled • 3 medium plum tomatoes (11 oz.), quartered • 2 cloves garlic, …
