SAVEUR

Food, travel, and adventure. #eattheworld

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Finally, the news you’ve been waiting for: SAVEUR magazine is coming back into print. https://t.co/kO95oBSi0Z

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Light and airy pâte à choux, or French choux pastry, is a blank canvas for cream-filled profiteroles, cheesy gougères, and more. https://t.co/bkzUkurbsn

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Everything you need to know about sweet, fruity fassionola cocktail syrup—and why it all but disappeared from the speakeasy scene. https://t.co/oqqmokiIbR

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Clarissa Wei's 'Made in Taiwan' walks a fine line between the personal and political—and celebrates the country's distinct culinary treasures. https://t.co/DLZS854e96

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Your insider’s guide to the best dishes in Lisbon, Portugal, from cod fritters to custard tarts to piri-piri chicken and more. https://t.co/8LIar3urHV

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The land acquisition represents long-sought independence, SAVEUR Senior Culture Editor Megan Zhang reports. https://t.co/zdsz6ryLjW

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In-N-Out’s juicy burgers are an emblem of the Golden State. For many Californians, they’re also a symbol of home. https://t.co/wDLQV39zSz

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Austin Bush offers a meticulously researched, gorgeously photographed exploration of the diverse cuisine of Southern Thailand. https://t.co/O038SYpjKm

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This quirky retro 1960s stovetop has a devoted cult following, particularly within a burgeoning Facebook group—but why? https://t.co/8V2DhLXeYI

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From the mouth down to the gut, here’s what science has to say about bad breath—and how to treat it from the inside out. https://t.co/0En9lD7RKH

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Your Bariloche travel guide, spotlighting the best hotels, souvenirs, and restaurants that draw on locavore Patagonian ingredients. https://t.co/oH7w2yjnIv

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An interview with author Anya von Bremzen will leave you questioning everything you thought you knew about pizza, mole, and ramen. https://t.co/XpGFbkJbXW

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Our favorite recipe from the new Via Carota cookbook is all about how to braise with milk, a technique that's as easy as it is ancient. https://t.co/uGKJk3O4j8

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From finger-licking pepper shrimp to ultra-flaky beef patties, these are the best dishes in Jamaica, according to a local food writer. https://t.co/MAQs9YRKQ1

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Making kimchi in her tiny studio apartment helped this writer find her way back to her Korean heritage. https://t.co/bPqnZFr3Tc

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A humble bakery staple, Rhode Island pizza strips are beloved by locals—and often misunderstood by outsiders. https://t.co/fis6bTk0nm

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This plate of gooey, molten provolone cheese is a must-have starter for any South American asado-style feast. https://t.co/fj2YIQPMX7

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Here’s how Rhode Island metalsmith Joyce Kutty crafts her bespoke blades—and puts them to work in the kitchen. https://t.co/0TgWr78HBx

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When it comes to savoring and enjoying your food, studies increasingly show that the ‘how’ might be as important as the ‘what.’ https://t.co/LBOw6gOaO0

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From sushi and sashimi to ceviche and tartare, some of our best seafood and fish recipes are all about the raw fish. https://t.co/X36rRdCaFA

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The "Change the World Kids," young volunteers in Woodstock, Vermont, are hoping to make a difference in their community, one meal at a time. https://t.co/sWO7DYD4D6