Chefs and tastemakers share the sweet treats they’re cooking for India’s brightest holiday of the year.

In his cookbook Rintaro, chef Sylvan Mishima Brackett brings the craft of Japanese izakaya cooking to life in the home kitchen.

Spain's legendary Camiño dos Faros, or “Way of the Lighthouses,” is a hike that’s as much about the food as it is about the scenery.

A lighter, more refined relation to the Bloody Mary, this cocktail calls for making tomato water, then shaking it up with vodka.

The culinary icon has managed to improve America’s favorite desserts, from banana bread to oatmeal raisin cookies.

Learning how to trim an artichoke is an essential skill for any cook—here's how to get the hang of it in no time.

Ursula Ferrigno's new cookbook shares the treasures of the Northern Italian region, from sweet-tart radicchio to tender butter cookies.

In Brazil, the communities behind these traditional foods remain sorely overlooked. Activist-chef Tainá Marajoara is sounding the alarm.

Potent phin-brewed coffee and sweetened condensed milk strike a perfect balance in this refreshing traditional drink.

The best restaurants in Portland, Maine, the state's largest city, deliver big flavors with a small-town feel.

At dairy farms and cattle pastures across the country, ethically raised rose veal is introducing the stigmatized meat to a new generation

The best food retreats and spas are redefining dining through nutrition consultations and menus created to nourish, delight, and restore.

These New Orleans restaurants are where locals go for gumbo, red beans and rice, and—yes—rave-worthy vegan food.

Guided coffee tours around the globe offer a chance to meet the makers behind your single-origin roast.

Homemade Thai basil syrup gives this baijiu- and rye whiskey-based cocktail its bright, peppery flavor and striking jade hue.

From bright and boozy cocktails to savory orange salads and retro lemon-meringue, our best citrus recipes take the gloom out of winter dining.

Natto should be a regular part of everyone’s diet. Here’s how and why to incorporate it into your meals.

Hybrid wine is finding a foothold in New England, where young winemakers are redefining what American wine can be.

Born from broken rice grains once considered inferior, the city’s humble breakfast staple has become one of Vietnam’s most satisfying meals.

Your Bariloche travel guide, spotlighting the best hotels, souvenirs, and restaurants that draw on locavore Patagonian ingredients.

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

The winning trifecta of sweet Italian vermouth, the Chinese grain liquor baijiu, and tonic water makes this simple cocktail sing.

A schnapps expert shares her top five bottles of eau de vie with unexpected flavor profiles from ginger to guava.

It’s all about a few simple ingredients in this formula for the classic cocktail from Tokyo’s renowned Bar High Five.

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.

Tangy, fruity, and subtly sweet, the Japanese probiotic called Yakult was an AAPI staple in the 1990s—so why did it never go mainstream?

Across the country, bodegas and supermarkets have become unexpected nightlife hot spots centered around community.

Whether you’re in the mood for carnitas, birria, or Cantonese-inspired pork belly, here are the 12 best tacos in Mexico City.

This beginner’s guide including recipes will get you acquainted with the utensil-free Filipino feast called a kamayan.

With old favorites like hunter’s stew and stuffed cabbage on the outs, what’s next for Polish cuisine?

The land acquisition represents long-sought independence, SAVEUR Senior Culture Editor Megan Zhang reports.

Try our favorite okra recipes, from classic Southern gumbo and West African stews to Indian stir-fries and spicy pickles.

Brimming with sausage, chicken, and vegetables, gumbo is a labor of love that’s totally worth the wait.

Clarissa Wei's 'Made in Taiwan' walks a fine line between the personal and political—and celebrates the country's distinct culinary treasures.

Making kimchi in her tiny studio apartment helped this writer find her way back to her Korean heritage.

Drink and eat like a local at these Edinburgh pubs steeped in history and lore.

Stock up on these zingy, mouth-numbing Sichuan peppercorn treats, then follow our tips on making the most of the spice at home.

High in the mountains of Northern India, cannabis has been a culinary fixture for centuries, especially bhang, a paste made from the leaves.

Cachaça, fresh lime, and a touch of sugar are all you need for this classic caipirinha cocktail recipe from Brazil.

Why are hot dogs in Maine neon red? Learn how a German immigrant, food science, and smart marketing turned them into a local barbecue staple.

The 13 best cuban restaurants in Miami hit the spot with melty cubanos, stewed black beans, caramel-drenched flan, and more.

Here’s how to turn store-bought soy milk into sweet tofu fa, the custardy Hong Kong dessert fashion designer Peter Som calls an “antidote to the world’s spiraling chaos.”

In Kolkata, the capital of India's West Bengal state, jol khabar marks a daily pause for tea and a spread of beloved snacks.

In her quest to eliminate textile waste, designer Chantal Galipeau gives old clothes a second life in the kitchen.

Find the best Rosh Hashana recipes, from a sweet-savory braise to fluffy challah to a streusel-topped apple cake.

Meherwan Irani, of Chai Pani and Spicewalla, shares his go-to places to eat and drink in his adopted hometown.

These single-subject cookbooks go deep on lemons, radicchio, olives, and other ingredients.

Blood orange purée lends a pleasantly bitter base note to this refreshing baijiu cocktail dubbed the Perpetual Motion.

While old-school cafés still thrive, the Colombian capital is leaning into yuzu cold brews and single-origin pour-overs.

Our list of the best Boston restaurants proves there’s more to “Beantown” than lobster rolls and clam chowder.