SAVEUR

Since 1994, SAVEUR’s network of global contributors has been bringing readers a wellspring of diverse, surprising, and exclusive stories. Now independently owned and operated, the brand’s immersive travel guides, rigorously tested recipes, transportive features, and ambitious original photography make SAVEUR an invaluable resource for planning culinary adventures big and small.

SAVEUR Staff Favorites

SAVEUR

First

Our Contributors • We asked a few of this issue’s collaborators: “What’s your favorite cinematic food moment?”

Inbox

Fare • FRESH FOOD FINDS, TRAVEL TIPS, AND DISPATCHES FROM AROUND THE GLOBE.

New York Noboborsho • How one writer recaptures the magic of Bengali New Year festivities with her chosen community in the U.S.

Ripe for the Runway • The fashion world has long flirted with culinary tropes. In Dilara Findikoglu’s Spring 2026 Collection, it finally comes to fruition.

Abligurition

Agenda

The Ginger Pig

CLASSIC ROAST POTATOES • This butcher shop side is far greater than the sum of its parts.

Baltimore’s Mein-STAY

Edible Invaders

The Snail Wrangler of Peconic Bay • The inside scoop on the slowest food of all.

Smoke Door • This Japanese teahouse is cooking with fire.

What You See is What You Eat • Illustrated books for food-loving enfants.

Mold-Breaker • In Querétaro’s highaltitude semidesert, one woman is redefining what Mexican cheese can be.

Tool as Old as Time • Tens of thousands of years after its invention, the mortar and pestle still pulls its weight.

Nix v. Hedden

Love Coffee, Will Travel • Guided experiences around the globe offer a chance to meet the makers behind your single-origin roast.

Close Enough • Untangling the apocryphal history, cuisine, and romance at the heart of Fried Green Tomatoes.

Eager to Cheese • Inside Wisconsin’s most cultured weekend festival.

Uncommon Current • Gentle and unhurried, river cruises offer a rare shift in pace and a glimpse into regional foodways shaped by the water itself. From Indigenous delicacies in the world’s largest rainforest to eight-legged appetizers along the Mekong River to chef-driven menus through Europe’s wine countries and the American heartland, these five itineraries reward going with the flow.

Delicacy of the Deep • OFTEN OVERLOOKED—OR RELEGATED SOLELY TO THE DEEP FRYER—THIS STUNNINGLY VERSATILE AND SUSTAINABLE SEA CREATURE DESERVES A SPOT ON YOUR PLATE.

Tomatoes, Untamed • AN AUSTRIAN FARMER’S HANDS-OFF APPROACH IS CHANGING THE WAY WE THINK ABOUT THE GARDEN DARLING.

Feasting on Flying Fish • A MARINE CREATURE THAT SEEMS TO DEFY THE LAWS OF PHYSICS IS THE BEATING HEART OF BARBADOS.

Mariana Velásquez

Toward the Mountains, Toward the Sea • ON THE ISLAND OF HAWAI‘I, A FUNDAMENTAL REVERENCE FOR THE LANDSCAPE IS APPARENT IN LOCAL-RUN RESTAURANTS AND SHOPS.

Grape Expectations • Hybrid wines—made from cross-species grapes that defy establishment standards with unconventional flavors—are taking hold with a determined young crew of New England winemakers.

Eyes On Old Bangkok • Market vendors and food stalls in the historic Thai capital paint a portrait of a changing city, and the community dedicated to evolving alongside it.

The Prince of Pork • Darrell Benton is set to assume his father Allan’s ham throne—but first, the Tennessee family has some lessons to learn from their Italian cousins.

Éire Necessities • Along the wild Atlantic coast, five women reimagine Ireland’s foodways—grounded in soil, salt, water, and solidarity.

Snack Time in Kolkata • No day in West Bengal’s capital city is complete without the ritual of jol...