Finally, the news you’ve been waiting for: SAVEUR magazine is coming back into print. saveur.com/culture/print-is-…

Learn everything you need to know about basil pesto, the fragrant green sauce from Liguria, in this fascinating brief history by Rome-based writer Erica Firpo. saveur.com/culture/food-ever…

Two decades living in smoked Spanish paprika country have taught me that pimentón has far more potential than most people think. saveur.com/culture/life-in-s…

The Balearic Islands are on everybody’s bucket list, and at the best hotels in Mallorca, the food scene is suddenly thriving. saveur.com/travel/best-hotel…

One of Spain’s most beloved culinary societies, the guisanderas are preserving traditional Asturian cooking one stew pot at a time. saveur.com/culture/spain-ast…

Long cultivated in Asia, this ancient fermenting ingredient is finding new devotees. Here’s why we should all be using it. saveur.com/ingredient-spotli…

Your Bariloche travel guide, spotlighting the best hotels, souvenirs, and restaurants that draw on locavore Patagonian ingredients. saveur.com/travel/bariloche-…

Lean into culinary chaos and embrace your wild side with our best unconventional cake decorating tips, shared by viral Instagram wunderkind Aimee France (aka YungKombucha420). saveur.com/culture/best-unco…

From Sudanese to Salvadoran, these cookbooks celebrate recipes, stories, and unsung culinary traditions from all over the world. saveur.com/culture/cookbooks…

Tbilisi chefs and historians weigh in on the wonders of the walnut, and how Georgian food and culture are shaped by this humble pantry ingredient. saveur.com/food/the-walnut-w…

From better grilled cheese sandwiches to epic charcuterie boards, it turns out the secret's in how you slice it. Here’s how to cut the cheese like a pro. saveur.com/techniques/articl…

Aneletti al forno is a saucy and satisfying Sicilian baked pasta that I embellish with eggplant, peas, and whatever other bits and bobs I have kicking around the fridge. saveur.com/culture/best-sici…

Steamed crustaceans are one of life's greatest pleasures. Here's a quick 5 step guide to get you to the sweet stuff ASAP. saveur.com/article/technique…

Everything you need to know about sweet, fruity fassionola cocktail syrup—and why it all but disappeared from the speakeasy scene. saveur.com/culture/secret-hi…

This light, zingy baijiu-based cocktail takes its cues from two beloved Japanese drinks: shochu highballs and melon cream soda. saveur.com/drink/baijiu-chuh…

An interview with author Anya von Bremzen will leave you questioning everything you thought you knew about pizza, mole, and ramen. saveur.com/culture/national-…

Transferware—those colorful, patterned plates with a grandmotherly feel—are the restaurant design trend we can't get enough of. saveur.com/culture/transferw…

These single-subject cookbooks go deep on lemons, radicchio, olives, and other ingredients. saveur.com/culture/single-su…

Meherwan Irani, of Chai Pani and Spicewalla, shares his go-to places to eat and drink in his adopted hometown. saveur.com/culture/best-rest…

The comedian goes as hard for Golden Grahams and Honey Bunches of Oats as for his mom’s dal chawal and his grandmother’s biryani. saveur.com/culture/amused-bo…

Blood orange purée lends a pleasantly bitter base note to this refreshing baijiu cocktail dubbed the Perpetual Motion. saveur.com/drink/perpetual-m…