No one, and we mean no one, is better at doughnuts than the Doughnut Plant.
"We all eat so similarly; how we procure our ingredients, how we cook them and how we share meals around the table. It is kind of fundamentally the same whether we're in a village in India or in New York City."
Saveur releases its 150th issue on September 18. This gives us hope that print media isn't completely dead (sniff, sniff Gourmet). To celebrate...
Have you ever wondered how your favorite Mexican restaurant does their salsa verde? That tangy, refreshing, bright green salsa is something to savor o...
There's nothing more delicious than satay fresh off the grill, when the skewers of seasoned meats are hot, juicy and infused with the flavor of smoldering charcoal.
How many ways do you know how to cut a carrot? Slice and dice, right? But those two ways aren't the only ones for cutting the popular root vegetable. ...
Whether we're at a restaurant or a weekend barbecue, it always breaks our hearts just a little to get a veggie burger that's little more than a dry, beige puck.
What are your favorite food magazines?
A homemade ice cream cookie sandwich is the perfect, well-portioned summer treat. You might be tempted to eat them up right after assembly, but they're well worth the overnight wait.
Make the sides ahead of time, and enjoy a cooling gin and tonic while you man the grill; once the fire's going, the oysters and lobster cook quickly.
Softshell crabs are one of those culinary delights that are virtually impossible to find at any time of year except their designated season.
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...
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...
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....
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.
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...
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...
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...
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 ...
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 ...
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...
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...
Photo: Fran Collin Blue Plate Special host Kurt Friese talks to legendary magazine editor Dorothy Kalins at the Edible Institute 2011 about the past...
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...
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...
