Trends

    Saveur Transferware

    The Restaurant Design Trend We Can’t Get Enough Of

    By MADISON TRAPKIN
    Eau de Vie

    Welcome to the New Era of Eau de Vie

    By WANDA MANN
    Crete wines

    Get to Know the Wines of Crete with These 4 Bottles

    By SHANA CLARKE
    The Hottest Restaurants and Bars to Try in Barcelona Right Now

    The Hottest Restaurants and Bars to Try in Barcelona Right Now

    By PAUL RICHARDSON
    SAVEUR covers

    Every SAVEUR Cover for the Past 30 Years

    By SAVEUR EDITORS
    The Next Generation of Asian Supermarkets

    A New Kind of Asian Grocer Has Arrived

    By MEGAN ZHANG
    Pumpkin Spice

    Pumpkin Spice Is Here to Stay—Let’s Embrace It

    By FARIDEH SADEGHIN
    The 2023 Coffee Trend Nobody Saw Coming

    The Undeniable Coffee Trend Nobody Saw Coming

    By JAMES FREEMAN
    Zucchine

    This Italian Nonna’s Vegetable Soup Is a Portal to Her Past

    By ROOKSANA HOSSENALLY
    Mexican American Beverages PICADAS

    These Mexican-Made Canned Drinks Are Giving Local Flavors Their Due

    By ABBY CARNEY
    Savory cocktails

    Everyone Is About to Be Drinking More Savory Cocktails

    By CAITLIN GUNTHER
    Rise and Dine

    The Latest Thing Brewing in Portland: Unsung Coffee Beans

    By MEGAN ZHANG
    How to Let Your Fridge Scraps Lead

    How to Let Your Fridge Scraps Lead

    By MEGAN ZHANG
    Welcome to Snacky Hour

    Welcome to Snacky Hour

    By ELLEN FORT
    Wafu-Italian

    These Two Noodle-Loving Cultures Tangle Seamlessly on the Plate

    By MEGAN ZHANG
    Cook for Iran

    Feasting with Purpose

    By MEGAN ZHANG
    Unconventional Cakes

    How to Make Those Fabulously Unhinged Cakes You Saw on Instagram

    By BENJAMIN KEMPER
    Chocolate Beyond the Bean

    Chocolate Beyond the Bean

    By MEGAN ZHANG
    Contento, an East Harlem restaurant.

    We Hope Wine Shops of the Future Look Like This Newcomer

    By MEGAN ZHANG
    Gas Stove

    What Could a Gas Stove Ban Mean for Cooks?

    By ELLEN FORT

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