How To Core A Head Of Iceberg Lettuce In 3 Seconds
Saveur Magazine is at it again. We're sure you remember their ten second garlic-peeling trick from a few months ago. Well, this time they've shaved se...
Saveur Magazine is at it again. We're sure you remember their ten second garlic-peeling trick from a few months ago. Well, this time they've shaved se...
Saveur | Posted 05.03.2012
This year, the third of the SAVEUR Best Food Blog Awards, as we sorted through nearly 40,000 nominations for blogs, videos, and websites, we found pro...
Posted 03.01.2012
In previous iterations of our monthly food magazine round-ups, we've noticed various themes across several magazines. For March, this is not the case....
Andy McDonald | Posted 04.24.2012
Facebook isn't a "thing" anymore. It's so ingrained, it just is. Before the Internet, if you didn't have a television, people automatically assumed you were weird. Now, if you don't have a Facebook page, you're either old, weird, or old and weird.
Posted 04.10.2012
Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many di...
Posted 12.21.2011
HuffPost Food is excited to introduce a new monthly slideshow that rounds up the content of major food magazines and we thought that November would be...
Saveur | Posted 12.07.2011
Cooler weather is coming and what better way to transition to fall's early sunsets and crisp nights with delicious, warming cocktails. These 9 seasona...
Saveur | Posted 10.26.2011
By Jen Polachek Do you remember (perhaps it was a blur) those Alice B. Toklas brownies that were passed to you at a party in college? The recipe--for ...
Saveur | Posted 10.18.2011
Equally at home at the ballpark, the amusement park, and the sun-scorched summer sidewalk, syrup-doused snow cones are one of our favorite summertime ...
Saveur | Posted 10.05.2011
Genoa's famous basil pesto belongs to a genre of pounded herb sauces found all across the Mediterranean. Some are traditional; others are creations of...
Saveur.com | Posted 07.18.2011
When we opened nominations for this year's Best Food Blog Awards, we had no idea we'd find ourselves deluged with over 40,000 individual plugs for web...
Edible | Posted 06.15.2011
Photo: Fran Collin Blue Plate Special host Kurt Friese talks to legendary magazine editor Dorothy Kalins at the Edible Institute 2011 about the past...
Saveur | Posted 06.06.2011
In SAVEUR's ongoing mission to chronicle "a world of authentic cuisine," we find what we're looking for more and more in one place: online. We're thri...
The Huffington Post | Carey Polis | Posted 05.25.2011
If you zero-star a restaurant, you're bound to ruffle some feathers (see: Jeffrey Chodorow's open-war on Frank Bruni after he goose-egged the now-clos...
Eater National | Posted 05.25.2011
For the first time in the magazine's 16-year history, Saveur will be running restaurant reviews starting in the March 2011 issue. The column, written...
Saveur | Posted 05.25.2011
The connection between food and sex isn't hard to find -- it always seems to come up whenever someone slurps an oyster or inhales the aroma of a fresh...
Saveur | Posted 05.25.2011
The morning after a snowy night, I can gauge how challenging my morning commute will be before I even get out of bed: I just look at the size of the d...
Huffington Post | Nicole Larson | Posted 05.25.2011
Saveur has once again unveiled the SAVEUR 100, its annual list of top finds and top trends in the food world. This year, the online magazine went stra...
Metromix New York | Posted 05.25.2011
In what has become a holiday tradition, scrappy culinary magazine Saveur threw their annual chef potluck at the penthouse of the Cooper Square Hotel. ...
Saveur | Posted 05.25.2011
This Halloween, skip the usual pumpkin overload in favor of something more literal. Channel your inner flesh-eating monster with thirteen actually cre...
Saveur | Posted 05.25.2011
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Saveur | Posted 05.25.2011
The pan-cultural group of American Muslims who gathered in Washington enjoyed a menu that mixed Western ingredients like puff pastry and Brie with Middle Eastern staples such as saffron and halal lamb.
Saveur | Posted 05.25.2011
Today's fairs are a nostalgic throwback to the livestock shows, Ferris wheels, and family fun of another era. And sweet, gooey, salty, deep-fried anything-on-a-stick is the snack of choice.
The Huffington Post | Joe Daly and Colin Sterling | Posted 05.25.2011
Despite the hand-wringing over the folding of Gourmet in 2009, many food magazines are doing quite well, and many more publications are out there than...
Elissa Altman | Posted 05.25.2011
The food writing world is a strange amalgam of civility and arrogance, conviviality and snark, anger, pomposity, delusion, and fear; I've always said ...
Posted 05.29.2012