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SAVEUR
Food, travel, and adventure.
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SAVEUR 10h
Olive oil 101: everything you need to know about cooking with olive oil
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SAVEUR 11h
There's nothing like a bubbling casserole just out of the oven
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SAVEUR 12h
Fire up the woks. We're here to make stir-frying exciting again
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SAVEUR 13h
Can packaging save Germany's tinned fish industry?
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SAVEUR 14h
11 easy-but-delicious root vegetable recipes to take you beyond the roasting pan
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SAVEUR 15h
Forget the candy corn, we’re eating bourbon bears this Halloween
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SAVEUR 16h
How to create our flavored stocks and broths from scratch
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SAVEUR 17h
This bread, from 's restaurant Ava Gene's in Portland, Oregon, is about to be your new carby obsession
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SAVEUR 18h
The warming spice is perfect in apple desserts, breads, and sugar cookies
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SAVEUR 19h
The secret to the best crab dip? Go light on the cheese and heavy on the shellfish
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SAVEUR Oct 20
The importance of dressing your salad because your greens will never be the same
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SAVEUR Oct 20
Many recent food innovations appeal purely to novelty, but these six show actual promise for the future of food
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SAVEUR Oct 20
15 cocktails for your Halloween party because you'll need something stiff to wash down all that candy
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SAVEUR Oct 20
There are an infinite number of ways to love Mexican food—here are 76 to start
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SAVEUR Oct 20
Just in time for Halloween, here are our best homemade candy recipes
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SAVEUR Oct 20
The Turkish griddled flatbread that feeds a village
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SAVEUR Oct 20
How an Alabama native wound up writing our favorite Basque cookbook
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SAVEUR Oct 20
Turn chickpea flour into super-flavorful alt-tofu
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SAVEUR Oct 20
Here's what we're eating for Day of the Dead
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SAVEUR Oct 20
In Colombia’s Valle de Cauca, where cane grows year-round, sugar is more than a business—it's a generational tradition
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