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The global guide to cooking, entertaining, and food travel. Bring home the world's best recipes, drinks, seasonal dishes, and tips.

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1:26
How to Shape the Perfect Samosa
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British-Indian chef Romy Gill shares her grandma's tips for getting these delicious fried snacks just right.
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1:57
The Art of Wagashi, Japan's Tea-Ceremony Treats
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Learn how to make one of the simplest forms of wagashi, mochi, with master pastry chef Natsume Aoi.
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1:02
Tacacá: Soup of the Amazon
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A potent, restorative soup made from wild manioc root and shrimp, this late-afternoon street food is worth seeking out in Brazil.
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5:16
Chefs Share What the Southern Renaissance Means to Them
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As Southern food continues to rise in popularity in the U.S., a new wave of chefs in the region are redefining what the cuisine can be.
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1:33
Olive Oil Is the Only Pasta Sauce You Need
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Sometimes, all your pasta needs is a little olive oil—here are our favorite ways to incorporate extra-virgin olive oil in your next pasta meal.
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1:06
The Real Food of Tahiti
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Saveur correspondent Michelle Heimerman spent some time island hopping around French Polynesia and captured life in Tahiti, Moorea, Taha'a, and Rangiroa. Here's what she saw (and ate).