Father’s Day 2024 is coming right up, and we’re pretty sure that by now dear ole dad has collected enough socks and mugs emblazoned with “Best Dad Ever” to last a lifetime. If your pops is a food lover, there are so many wonderful Father’s Day gift ideas this year, and we’ve rounded up the best options. From wagyu ribeyes to a SAVEUR magazine subscription (wink, wink), these are the gifts our editors are giving the father figures in their lives this year.

Courtesy Holcomb Studio

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My dad is very much a “steak guy.” He’s always on the lookout for cool new gear to up his grilling and broiling game and when it comes time to serve, he tends to keep things simple: Salt and pepper, maybe a glug of A1, and a big California cab. This year, I’m upgrading his plastic grocery store peppermill with this cool wood-and-stone version from father-daughter design duo Holcomb Studio, a big ol’ wagyu ribeye from D’Artagnan, and a bottle of something special from Napa. As for the A1—that’s up to him! —Kat Craddock, Editor-in-Chief/CEO

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Give the gift that keeps on giving: a subscription to SAVEUR. Subscribers receive a gorgeous, glossy magazine every six months, chock-full of recipes and features everyone will love. The first issue he’ll receive is the Fall/Winter issue, filled with valuable intel for anyone who loves to cook and eat. Honestly, it’s a gift that benefits the whole family. —Ellen Fort, Senior Editor

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This year I’m giving my dad the gift of good soup—or at least the starter for a good soup: Kayanoya dashi stock powder. The Japanese maker started out as a small soy sauce producer in Kyushu in 1893 and now has a whole line of condiments to its name that includes seasoned salts, aged soy sauces, and a wide variety of dashi powders. My favorite is the original, which consists of roasted flying fish and sardines in addition to the traditional dried kombu (kelp) and katsuobushi (bonito flakes), yielding a beguilingly savory broth with whispers of smoke and sea. Dads will love having this shortcut in their back pocket to make miso soup, oyakodon, soba, rolled omelets, okonomiyaki, braised chicken, and so many more Japanese favorites. There’s also an equally flavorful vegetable-only option for vegetarian and vegan dads—both are available in a handsome gift box with your choice of wrapping paper. —Frances Kim, Digital Director

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This year I’m giving my husband—and father of my children—an afternoon of peace and quiet. But also, this absolutely delicious-smelling tomato-scented candle from Nashville-based company Ranger Station. Its smell is described as “vine-ripened tomato, wet earth, dirt under your nails” and it delivers on that promise. While the beauty of this candle is that it gives “sunny day in the garden” vibes without the gardening, it also comes with a packet of tomato seeds for planting, in case he feels like getting down and dirty this summer. —Ellen Fort, Senior Editor

Photo: Murray Hall • Food Styling: Jessie YuChen

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Dads appreciate the right tool for the right job, which is why you should get yours a proper wok to up his stir-frying game this Father’s Day. This flat-bottomed, carbon steel number from SAVEUR Selects is quick and painless to season, and the resulting nonstick surface makes it easy to slide out anything you’re cooking (might we suggest our Stir-Fried Rice Cakes, Red-Braised Chicken, or Mapo Tofu?). With the right care (hand wash only, please!), it’s got the heft and durability to last a lifetime. —Frances Kim, Digital Director

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I’ve never read a book on food that elicited more belly laughs than this 2024 release by New York Times book critic Dwight Garner. Its pages go down like popcorn, and if you’re not careful, you’ll finish it sooner than you like. The book is equal parts autobiography (“I’m a big eater and have never been possessed of either an El Greco thinness or a strong impulse toward exercise”) and anthology of colorful quotes from writers and public figures (“Ask not what you can do for your country. Ask what’s for lunch,” wrote Orson Welles). Overflowing with anecdotes from seemingly every era and corner of the globe, The Upstairs Delicatessen is a clean-out-the-fridge salad of literary miscellany that tickles the brain and gets the stomach growling. For the person in your life who likes to read as much as he likes to cook, this book is an essential buy. —Benjamin Kemper, Senior Editor

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My kids’-table-style cravings for hamburgers and buttery, crispy grilled cheese sandwiches have given the dads in my life plenty of practice toward perfecting them. And, after I give this stainless steel chef’s press to my favorite fatherly sandwich flippers, I expect even crispier grilled cheese sandwiches and skillet-sizzled smash burgers with crunchy and seared edges. It’s available in 8-, 13-, and a ginormous 18-ounce size—which ups dad’s game to pressing the heck out of pork chops and even coaxing a crisp out of cauliflower. According to one reviewer, these pro kitchen contraptions have “8,486 uses.” How many can you think of? —Stephanie Pancratz, Managing Director, Editorial Operations

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My father-in-law hails from Southeastern Texas, where Cajun food is more ubiquitous than barbecue. For Father’s Day, I’m sending him a veritable feast of Deep South delicacies from one of my favorite spots in New Orleans, Cochon Butcher (shipped via Goldbelly). Boudin, andouille, Cajun spice, and, most importantly, gumbo, will arrive at his doorstep in Florida, just in time to celebrate the day with family. —Ellen Fort, Senior Editor

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My dad has always loved to cook, but it wasn’t until recently that he became a bit of a baker—a shift I attribute to my parents’ move to rural Northern Michigan, where fresh pastries are hard to come by if you’re not making them yourself. His go-to has become scones, and he’s even started making his own cinnamon chips to emulate the ones he used to get at his favorite coffee chain back in the day. (He’s also been a Starbucks fan since before it was a thing.) And while no one needs something as specific as a scone pan to bake scones (a baking sheet will do nicely), I can already envision how delighted my dad will be at the professional uniformity and even browning this pan will lend them. And unlike most single-purpose kitchen gadgets, so frequently relegated to the back of the cupboard for all eternity, I think he’ll actually use it. —Alex Testere, Senior Editor

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The greatest gift you can give someone is the time to free-read before a great meal. So for Father’s Day, I’m handing my husband my favorite recent read in food fiction: Piglet by Lottie Hazell. Twisty, compelling, and full to the brim with irresistible food descriptions, it’s a book that demands to be puzzled out in heated conversation, preferably over a bottle of great wine while sitting on the porch on a hot summer night after the kiddo has been put to bed. (Bottle of choice: the gorgeous and delicate rosé from Souleil Wines.) —Jessica Carbone, Contributing Editor

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The term “wood-roasted” was what initially prompted me to sample Portland, Maine’s Speckled Ax. Their bold packaging—specially designed to look and feel like a traditional matchbox, down to the faux strike strip and slide-out inner tray—makes each bag of coffee feel like a work of art. Beyond the enchanting look, it turns out the unique roaster (one of only a handful in the U.S. using wood fire) is making some exceptional coffee as well. This gift box is for the dad who appreciates the precision of grinding his own beans (and cooking over a live fire). —Toni-Ann Gardiner, Brand Partnerships Lead

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These beautifully designed flasks aren’t meant to be hidden away—not for long, anyway. They’re vacuum-insulated and capable of keeping drinks piping hot or ice cold, and they come with two built-in tumblers so you can raise a glass with a special someone. With a 750-milliliter capacity, High Camp Flasks fit any standard bottle of wine or liquor, and can easily manage a batch of Negronis or enough lemonade to last you an entire afternoon at the beach. If your dad likes to spend time outdoors, the stainless steel construction will keep the drinks safe and secure until it’s time to take that first sip. —Ryan McCarthy, Editorial Assistant

Courtesy Salt & Straw

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Neither my husband, nor my father, spends much time in the kitchen, but they both enjoy eating, and lingering with family at the dinner table. Since Father’s Day falls right at the beginning of summer, I’d like to give a gift the whole family can enjoy together, in the form of a Pick Your Pints ice cream pack from Salt & Straw. Not only does the Portland, Oregon-based maker nail the classics, but they also debut intriguing new flavors every month, including collaborations with small businesses like Diaspora Co., whose spices are used in their pistachio with saffron and rose water flavor. I’m definitely going to include the salted, malted, chocolate chip cookie dough for myself when I put in my order and pretend I thought it was my husband’s favorite flavor. —Fatima Khawaja, Contributing Editor

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My dad has always been hard to shop for. Years ago Father’s Day gifts were always golf equipment, cooking gear, or historical novels. As he’s gotten older, his need for physical gifts has lessened, but he’s never stopped having a thirst for learning new things—which is why a subscription to MasterClass is a perfect fit. He can take courses with all kinds of pros, from space exploration with Chris Hadfield, the former commander of the International Space Station, to Texas-style BBQ with Aaron Franklin, the owner of Austin’s legendary Franklin Barbecue. —Thomas Payne, Photography Director

The post The Best Father’s Day Gifts for Dads Who Love Food appeared first on Saveur.

Mother’s Day is coming right up, and with it the usual barrage of suggestions for celebratory brunches and gifts. There’s a lot to take in, so we simplified things a bit by rounding up a list of what we’re actually gifting our mothers this year. Order her a caramel cake, or bake up an angel food cake in one of our favorite SAVEUR Selects pans—either makes a sweet surprise on a day that’s intended to honor thy mother. 

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Lovers of food, travel, and stories from around would love to receive a subscription to SAVEUR, whether they’re mothers or not. Our Fall/Winter issue is already filled with exciting recipes, photos, tips and tricks, and valuable intel for anyone who loves to cook and eat. Maybe get really wild and send her one of our gorgeous market totes in SAVEUR’s signature tomato red. And while you’re at it, we’re big fans of the spice blends our editors put together with Burlap & Barrel for our print launch, and we know Mom will be too. Snag all three blends—gumbo, ceviche, and chicken Basquiase. They’re all versatile, bold, and stamped with SAVEUR’s seal of approval. —Ellen Fort, Senior Editor, Special Projects

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The dessert gene runs deep on the maternal side of my family, so for Mom this year, I’ll spring for a bottle of the hyper-limited 10-year-old Brenne 10 and a few jars of exceptional tiramisu from Trenchers Farmhouse. I can’t get over this elegant single malt from Cognac country. Founded by American ex-ballerina Allison Parc in 2012, Brenne’s base spirit is distilled from locally grown organic barley, then aged for six to eight years in French oak barrels and Cognac casks. The resulting whisky is particularly smooth and fruit-forward, and very nicely suited to pairing with stone fruit and chocolate. —Kat Craddock, Editor-in-Chief

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While I never related to the food writing narrative of cut fruit as immigrant parents’ love language, it did ring true in one way: my mom is truly excellent at cutting fruit. Even with the dullest knife, she can make quick work of everything from apples and pears to kiwis and mangos, leaving behind only the thinnest of peels. I can only imagine what she’d be able to do with the right tool for the job, which is why I’ll be getting her this handsome petty knife from New West Knifeworks for Mother’s Day. Not just for slicing fruit, the thin, versatile blade works well for trimming vegetables, mincing garlic, deveining shrimp, filleting fish, you name it. The knife also comes in a bunch of fun colorways and includes a lifetime warranty plus free lifetime sharpening, so it’s really a gift that keeps on giving. —Frances Kim, Digital Director

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As a Southerner, I can tell you that the caramel cake reigns supreme at any special occasion, from birthdays and graduations to weddings and funerals. And, of course, Mother’s Day. Caroline’s Cakes are the result of one woman’s quest to perfect the caramel cake for her family—and her success, now apparent in the growth of a mail-order bakery business that has expanded to include a plethora of fine cakes like a 7-layer Coconut Cloud  and a deliciously pink strawberry cake. I am ordering one for my own mother to enjoy on Mother’s Day (and let’s be honest, I want a slice, too). —Ellen Fort, Senior Editor, Special Projects

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Hot off the presses (April 2024), this inviting, vibrant cookbook is a big anthology of small bites. Pintxos—the Basque answer to tapas—run the gamut from a humble toothpick stacked with anchovies and olives to a cheffy seared scallop swimming in ajoblanco and espresso vinaigrette. This expansive volume covers the full breadth with recipes from the Spanish Basque Country and beyond: The greatest-hit pintxos from Pamplona, Bilbao, and San Sebastián are all here, including desserts like La Viña’s burnt cheesecake that started the trend. For a mom who loves to put out nibbles for guests, The Book of Pintxos is a veritable goldmine of ideas that also happens to be quite the looker on the coffee table. —Benjamin Kemper, Senior Editor, Travel

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If your mom, like mine, appreciates efficiency almost as much as she does nourishing home-cooked meals, she’ll love that this collection has a wide range of spices—Turkish maras biber, Greek oregano, and citrus-and-herb-infused Aegaen salt, to name a few—that would be excellent in countless dishes. If you aren’t able to cook for Mom personally this Mother’s Day, arming her with some of the ingredients to make a scrumptious Mediterranean-inspired meal (not to mention saving her a trip to the grocery store) might be the next best thing. —Megan Zhang, Senior Editor, Food & Beverage

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Mimosas seem to be the default beverage for Mother’s Day brunch, but that doesn’t always work. I’m planning to give the gift of relaxation without the booze, swapping out Champagne for a hemp-infused nonalcoholic spirit with citrus and herbal botanicals. It can be enjoyed straight over ice or mixed as desired, with all the pleasure of a traditional spirit but none of the hangover. I suggest using it to shake up a refreshing orange flower margarita for mom this year. —Jessie YuChen, Senior Culinary Producer

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Consumables. They’re the only gift allowed when it comes to my mom. Thankfully our maternal line has a strong chocoholic gene stretching through its southern roots, so my options are vast. Yet this beautiful torte stands out as an indulgence worth giving. Traditional Swiss Engadiner Nusstorte layers caramel, shortcrust, and walnuts, but this interpretation swaps in pecans and weaves chocolate throughout. Then each slice is veiled in a gorgeous chocolate cloak kissed with a chocolate seal. It’s almost too pretty to eat, but it won’t last long. —Stephanie Pancratz, Managing Director, Editorial Operations

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What do Dolly Parton and Lodge Cast Iron have in common? They are both products of Tennessee. It makes sense, then, for native Tennessean Dolly to partner with Lodge, which was founded in South Pittsburg, Tennessee in 1896. I’m a big fan of Lodge Cast Iron across the board for its craftsmanship and wide array of products, from classic skillets to Dutch ovens and bakeware. There are several designs to choose from (including this mini guitar-shaped skillet!) but I’m partial to this design featuring Dolly’s signature butterfly. Since my mother is also a product of Tennessee, I’ll be giving her one of these fun skillets. Give it to your favorite mom/Dolly fan and get cookin’. —Ellen Fort, Senior Editor, Special Projects

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I’m in the camp that the best gifts are the ones that the recipient would never have thought to buy for themselves, or even better, even knew existed. This adorably delicate, completely unnecessary trinket makes a fine tabletop accompaniment for seafood, salads, and whatever else—and there’s no chance your mom has it already. —Toni-Ann Gardiner

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One of the best ways to improve your culinary skills (or give someone else’s a loving boost) is to season the food properly. Salt is the flavor backbone in any dish, whether savory or sweet. I’m giving this nifty pack from Jacobsen that includes everything to help your favorite home cook level up their dishes. From fine sea salt for baking, kosher salt for everyday use, flaky crystals for finishing dishes, and even some fun flavored options for adding a little twist, your bases will be covered. Not to mention, it includes several Disco di Sale (little salt pucks perfect for seasoning a pot of pasta water), as well as a beautiful ceramic dish for keeping your favorite salt variety within arm’s reach. —Ryan McCarthy, Editorial Assistant

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If you’re trying to impress a mother (your own or someone else’s), one of the best things you can do is cook for them. If that’s not in the cards, this pan will help your favorite mom achieve sweet success in the pastry department. A nonstick surface and an almost airtight clamp allow make it easy to bake any type of round cake. Perhaps you could even buy it and bring it to Mom with a fresh confection inside? In that case, I’d recommend this cheesecake, which, in my opinion, is not only one of the classiest desserts out there, but also a great way to show your love and appreciation. —Ryan McCarthy, Editorial Assistant

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If I could only choose one type of alcoholic beverage to keep around at home, the choice would be easy: sake. With its nuanced fragrance and delicate flavor, the Japanese rice-based brew tends to drink smoothly, making it a versatile accompaniment to all kinds of foods. This Mother’s Day, I’m sending my mom a lovely bottle that will pair delightfully with anything Dad might be cooking: Junmai Daiginjo from Sake ONO, brewed in Niigata, Japan. As a category, Junmai Daiginjo sake is considered among the most sophisticated; made from only water, yeast, koji, and rice polished to a minimum standard of 50 percent, the recipe results in a pure and refined flavor profile. Sake ONO’s elegantly balanced 15 percent-ABV drink—with subtle honeydew and lemon-peel notes and a crisp, dry finish—is just as refreshing served chilled alongside a sunny al fresco brunch as it is mixed into a classic cocktail, be it a spritz or martini. —Megan Zhang, Senior Editor, Food & Beverage

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Strawberry season is upon us, which inevitably comes with one of my personal favorite desserts: angel food cake. That fluffy, spongy texture is heavenly (pun intended) when topped with juicy macerated strawberries and a dollop of homemade whipped cream. Plus, it’s one of the simplest cake recipes out there, using equal parts sugar, flour, and egg whites (plus a little cream of tartar and vanilla, and salt for good measure). But truly, it cannot be made without the iconic baking pan that gives it that perfect, round shape. This 10-inch pan is nonstick and dishwasher safe (a prerequisite of mine for any kitchen implement), allowing cakes to slip out easily for slicing. Pro tip: Buy this pan and make Mom a cake for a double whammy of gift giving. You’re welcome. —Ellen Fort, Senior Editor, Special Projects

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The post The 14 Best Gifts for Moms Who Love Food appeared first on Saveur.

When SAVEUR magazine launched in 1994, its photography and design set the tone for something different. In contrast to the pristine studio photography that was in vogue at the time, SAVEUR’s food was messy and real, reported and photographed in the field around the world. For the cover of the inaugural issue, which enshrined the young Oaxacan cook Rosario Mendoza as our brand’s first figurehead, logos and copy were offset from a heroic and lovingly framed cover portrait. With a more formal look than its peers in food media, this design treatment presented SAVEUR’s subject matter—then largely relegated to the frequently dismissed category of “women’s publications”—with the gravitas and elegance global cuisine deserved. 

How we eat, and how we document food through words and photography are ever-changing. Since that first issue, hundreds of creatives have influenced the look and feel of SAVEUR’s covers, which have evolved dramatically over the years. But at its core, the spirit of SAVEUR endures—a publication, as founding editor Dorothy Kalins described it, for those of us who see the world “food first.”

On the occasion of SAVEUR’s 30th anniversary, we return to print with issue number 202. What a fine time to take a look back at 30 vibrant years of SAVEUR cover art. —Kat Craddock, Editor-in-Chief and CEO

Issue #1: Summer 1994

Issue #2: September/October 1994

Issue #3: November/December 1994

Issue #4: January/February 1995

Issue #5: March/April 1995

Issue #6: May/June 1995

Issue #7: July/August 1995

Issue #8: September/October 1995

Issue #9: November/December 1995

Issue #10: January/February 1996

Issue #11: March/April 1996

Issue #12: May/June 1996

Issue #13: July/August 1996

Issue #14: September/October 1996

Issue #15: November/December 1996

Issue #16: January/February 1997

Issue #17: March 1997

Issue #18: April 1997

Issue #19: May/June 1997

Issue #20: July/August 1997

Issue #21: September/October 1997

Issue #22: November 1997

Issue #23: December 1997

Issue #24: January/February 1998

Issue #25: March 1998

Issue #26: April 1998

Issue #27: May/June 1998

Issue #28: July/August 1998

Issue #29: September/October 1998

Issue #30: November 1998

Issue #31: December 1998

Issue #32: January/February 1999

Issue #33: March 1999

Issue #34: April 1999

Issue #35: May/June 1999

Issue #36: July/August 1999

Issue #37: September/October 1999

Issue #38: November 1999

Issue #39: December 1999

Issue #40: January/February 2000

Issue #41: March 2000

Issue #42: April 2000

Issue #43: May/June 2000

Issue #44: July/August 2000

Issue #45: September/October 2000

Issue #46: November 2000

Issue #47: December 2000

Issue #48: January/February 2001

Issue #49: March 2001

Issue #50: April 2001

Issue #51: May/June 2001

Issue #52: July/August 2001

Issue #53: September/October 2001

Issue #54: November 2001

Issue #55: December 2001

Issue #56: January/February 2002

Issue #57: March 2002

Issue #58: April 2002

Issue #59: May/June 2002

Issue #60: July/August 2002

Issue #61: September/October 2002

Issue #62: November 2002

Issue #63: December 2002

Issue #64: January/February 2003

Issue #65: March 2003

Issue #66: April/May 2003

Issue #67: June/July 2003

Issue #68: August/September 2003

Issue #69: October 2003

Issue #70: November 2003

Issue #71: December 2003

Issue #72: January/February 2004

Issue #73: March 2004

Issue #74: April 2004

Issue #75: May 2004

Issue #76: June/July 2004

Issue #77: August/September 2004

Issue #78: October 2004

Issue #79: November 2004

Issue #80: December 2004

Issue #81: January/February 2005

Issue #82: March 2005

Issue #83: April 2005

Issue #84: May 2005

Issue #85: June/July 2005

Issue #86: August/September 2005

Issue #87: October 2005

Issue #88: November 2005

Issue #89: December 2005

Issue #90: January/February 2006

Issue #91: March 2006

Issue #92: April 2006

Issue #93: May 2006

Issue #94: June/July 2006

Issue #95: August/September 2006

Issue #96: October 2006

Issue #97: November 2006

Issue #98: December 2006

Issue #99: January/February 2007

Issue #100: March 2007

Issue #101: April 2007

Issue #102: May 2007

Issue #103: June/July 2007

Issue #104: August/September 2007

Issue #105: October 2007

Issue #106: November 2007

Issue #107: December 2007

Issue #108: January/February 2008

Issue #109: March 2008

Issue #110: April 2008

Issue #111: May 2008

Issue #112: June/July 2008

Issue #113 : August/September 2008

Issue #114: October 2008

Issue #115: November 2008

Issue #116: December 2008

Issue #117: January/February 2009

Issue #118: March 2009

Issue #119: April 2009

Issue #120: May 2009

Issue #121: June/July 2009

Issue #122: August/September 2009

Issue #123: October 2009

Issue #124: November 2009

Issue #125: December 2009

Issue #126: January/February 2010

Issue #127: March 2010

Issue #128: April 2010

Issue #129: May 2010

Issue #130: June/July 2010

Issue #131: August/September 2010

Issue #132: October 2010

Issue #133: November 2010

Issue #134: December 2010

Issue #135: January/February 2011

Issue #136: March 2011

Issue #137: April 2011

Issue #138: May 2011

Issue #139: June/July 2011

Issue #140: August/September 2011

Issue #141: October 2011

Issue #142: November 2011

Issue #143: December 2011

Issue #144: January/February 2012

Issue #145: March 2012

Issue #146: April 2012

Issue #147: May 2012

Issue #148: June/July 2012

Issue #149: August/September 2012

Issue #150: October 2012

Issue #151: November 2012

Issue #152: December 2012

Issue #153: January/February 2013

Issue #154: March 2013

Issue #155: April 2013

Issue #156: May 2013

Issue #157: June/July 2013

Issue #158: August/September 2013

Issue #159: October 2013

Issue #160: November 2013

Issue #161: December 2013

Issue #162: January/February 2014

Issue #163: March 2014

Issue #164: April 2014

Issue #165: May 2014

Issue #166: June/July 2014

Issue #167: August/September 2014

Issue #168: October 2014

Issue #169: November 2014

Issue #170: December 2014

Issue #171: January/February 2015

Issue #172: March 2015

Issue #173: April 2015

Issue #174: May 2015

Issue #175: June/July 2015

Issue #176: August/September 2015

Issue #177: October 2015

Issue #178: November 2015

Issue #179: December 2015

Issue #180: January/February 2016

Issue #181: March 2016

Issue #182: April 2016

Issue #183: May 2016

Issue #184: Summer 2016

Issue #185: October/November 2016

Issue #186: December/January 2017

Issue #187: February/March 2017

Issue #188: April/May 2017

Issue #189: June/July 2017

Issue #190: August/September 2017

Issue #191: October/November 2017

Issue #192: December/January 2018

Issue #193: Winter 2018

Issue #194: Volume 2 2018

Issue #195: Volume 3 2018

Issue #196: Volume 4 2018

Issue #197: Spring 2019

Issue #198: Summer 2019

Issue #199: Fall 2019

Issue #200: Winter 2019–2020

Issue #201: Fall 2020

Issue #202: Spring 2024

The post Every SAVEUR Cover for the Past 30 Years appeared first on Saveur.

This is a twist on a whiskey sour variation called the Gold Rush, traditionally a simple concoction of bourbon, honey, and fresh lemon juice. Here, we retain the simple formula of three ingredients but replace the honey with a ginger liqueur called Domaine de Canton. This substitution does more than just increase the alcohol content; it also adds a bright, spicy note that plays well with the oaky bourbon. A brandied cherry ties the whole cocktail together (try making your own at home using our Brandied Cherries recipe).

The post Ginger Gold Rush appeared first on Saveur.

Valentine’s Day approaches, whether or not you’re feeling the effects of Cupid’s arrow. Regardless, it’s a great excuse to shower your loved ones—romantic, platonic, or related—with tasty treats and lots of love. We’ve rounded up some excellent gifts that will please the food lovers in your life, from beautiful handblown martini glasses and adorable heart-shaped baking dishes to date-sweetened chocolates festooned with dried berries and rose petals. And, in case you need further inspiration, check out our favorite chocolates, fondue pots, and places to order seafood (we recommend oysters).

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Why not stay in this Valentine’s Day and have your martinis just how you like them—preferably ice-cold and served in one of Sophie Lou Jacobsen’s exquisite Piano Martini Glasses. They’re just one of the sassy items in this gift set from New York shop Big Night, a perfect gift for sharing a romantic night at home. 

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The newest apéritif from non-alcoholic powerhouse Ghia is a lovely, juicy berry flavor, perfect for a romantic low-or-no-ABV evening. Spritz up with sparkling water for a non-alcoholic treat, or add a splash to sparkling wine for a festive sip. 

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Elegant glassware from Glasvin is always a good choice for the connoisseurs in your life. The Precision is a gorgeous, tall-stemmed little number intended for sipping both white wine and sparkling wine. Add a bottle of champagne for the perfect celebratory gift. 

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These date-sweetened chocolates are incredibly delicious, shipped straight to your doorstep in flavors like mango chili, lavender rose, and mulberry fennel. Because one bar won’t be enough, we recommend sending a set of these velvety treats, like the Garden Party collection. 

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Transport your chosen one to a warm summer day in Italy with a picnic atop this cheerful throw blanket covered with tinned fish, tomatoes, wine, and oysters. Or, skip the picnic and snuggle up on the couch while dreaming of warmer days in a Mediterranean climate. 

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These organic cotton pajamas are screen printed in India with gorgeous patterns. Our favorite is adorned with colorful bottles of bubbly for a festive slumber. 

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Born from their head distiller’s love for his mother, Rose, Glendalough’s blush-pink gin is tinted with wild rose petals. The resulting flavors include lemon and blood orange with all the lush aromatics of fresh roses. Perfectly charming over ice, or mixed into your favorite gin cocktail. 

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A bouquet of flowers is always a gorgeous gift, but for your culinary-leaning love interest, give them a tin of flower-inspired spices instead. Bright, floral pink pepper, citrusy hibiscus, rose petals, and more floral spices combine for a seasoning that’s great on salmon or lamb, or sprinkled atop yogurt. 

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We can’t imagine a more adorable kitchen gift than this mini cocotte in red enamel. The gold, heart-shaped knob is the cherry on top of this cutie, which is the ideal size for baking couple-sized dishes like cobblers or pot pies. Keep it on the stovetop for warm fuzzies all year long. 

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Send flowers to the one you love, but in the form of a jiggly, wiggly, booze-filled jelly cake. Make a statement with one of these mesmerizing confections made with a Campari lime jelly base, orange juice jelly, and sweet milk jelly flowers. It has about five percent alcohol, so make sure it lands in the right hands.

Every product is independently selected and vetted by editors. Things you buy through our links may earn us a commission.

The post Our Favorite Valentine’s Day Gifts for Food Lovers appeared first on Saveur.

Nước chấm, a sweet-sour Vietnamese condiment, can add zing to any number of Vietnamese dishes—from chả giò (fried spring rolls), also known as nem rán, to bun cha (grilled meatballs with vermicelli). Make this nước chấm recipe from cookbook author Andrea Nguyen, who encourages adjusting the amounts of lime juice, fish sauce, and sugar to suit your taste and achieve the desired balance of sour, salty, and sweet.

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This feature was originally published in our May/June 1998 issue.

Miso, that elemental paste of fermented soybeans, was once made in most Japanese homes, both in the cities and in the countryside. Recipes and procedures were well-guarded family secrets, the process took months, and no two batches of miso would ever taste the same—due to varying proportions of salt to soybeans, the common (but not essential) addition of rice or barley, and the length of fermentation. Even the soil in which the soybeans were grown could make a difference. Miso, as a result, became a source of great family pride. “Temae miso desuga,” one would say—meaning “I don’t want to boast about my miso, but…”

Though my own family did not make miso at home, it was indispensable to us nonetheless, as it was (and still is) in all Japanese kitchens. Misoshiru, or miso soup, is served almost every day—either with rice and pickled vegetables as a complete (if frugal) meal, or on its own as the standard breakfast. I use miso as a base for all kinds of sauces and dressings, and like many people, I believe it to be essential when braising or grilling fish, especially strong-flavored mackerel. And I wouldn’t cook beef without it.

Like tofu (soybean curd), miso is high in protein. Unlike tofu, whose greatest selling point is its ability to soak up the flavor of whatever else it is cooked with, each kind of miso has its own rich, complex flavor and its own purpose—whether it be to enrich a broth or stock, to season a sauce or marinade, to work as a pickling agent or preservative, or to stand on its own, spread on vegetables or layered into casseroles. Miso is healthy and versatile and simple in composition, but its real magic comes from the fact that it has the ability to transform—even to elevate—other ingredients onto a different level altogether. That’s what puts miso at the heart of Japanese cuisine.

Unfortunately, miso can be confusing for anyone who hasn’t grown up with it. The problem is twofold: First of all, it has no Western counterpart, either in composition or versatility, so the average non-Japanese cook has no frame of reference for it. The second problem is that there are several types of miso—the three basic categories being komemiso, mugimiso, and mamemiso (rice, barley, and straight soybean miso, respectively), and each encompasses several different varieties.

Japan’s miso tradition began around the seventh century a.d. Miso seems to have evolved from both chiang, a soybean paste that Buddhist monks brought from China, and jang, a similar soybean product that Korean farmers introduced into Japan’s countryside. With the exception of a rustic farmhouse version, miso was made just for the nobility (and solely by monks) until the tenth century. Gradually, soybeans became more widely available, and the making of miso slowly spread to all levels of society. Though it had reached staple status throughout Japan by the 1300s, miso continued to be produced at home until the 18th century, when samurai families, once employed by now-disenfranchised feudal lords, founded the miso-making industry.

Today, much of the miso made in Japan comes from giant factories. According to Eddie Fujima, a consultant for Marubeni America Corporation in New York City—which exports American soybeans to Japan—some 50 of Japan’s 1,355 miso makers control 90 percent of the market. Most of these use soybeans imported either from the United States or from China. Miso connoisseurs, who are adept at detecting an inferior product, seek out small miso breweries—the kind that are painstakingly preserving old-fashioned techniques and regional miso styles.

Late last year, I took the train from Tokyo to Honjō, about 75 mils northwest of the city. From there, I caught a bus to the tiny village of Kamiizumi-mura, and specifically to Yamaki Jōzō—a miso factory that functions, at least in part, i the traditionally manner. (Yama means “mountain,” as in a mountain of soybeans or miso; ki stands for Kitani, the name of the family that owns the company; and jōzō means “brewery.”) Kazuhiko Morita, the brewery’s director, neatly attired in a starched white work jacket and white hat, greeted me with a deep bow and a smile at the brewery door. Immediately, he launched into a passionate explanation of the company’s history, informing me that it had been making miso (the three basic types as well as a few specialty styles), soy sauce, and tofu since 1902. In the 1960s, the organization had switched to using raw materials most of them grown domestically. And though the company’s philosophy had remained traditional, he added, production had become partially automated in the mid-1980s. When he stopped to take a breath, I interrupted and asked to se how miso is made. “Okay!” he agreed, and we were off.

Yamaki is a small brewery—its annual output is about 400 tons—and only one type of miso is made at a time. I turned up on the third day of akamiso (red miso, which in this case refers to a type of rice miso) production. On the first day, rice had been soaked, steamed, and then inoculated with kōjikin, a spore of mold (Aspergillus oryzae) that triggers fermentation. It had been fermenting for about 48 hours since then, producing enzymes that would later help break down the soybeans.

The first room we visited was devoted to the soybeans. We stood on a high platform along one of two gigantic steel pressure cookers. When we opened the lid, a vigorous swirl of steam filled the entire room. Once the steam, had evaporated, my guide scooped up a lovely. yellow mound of soft soybeans. “cooked beans should be cooled quickly,” he explained, as he pushed a few burtons commanding the cooker to turn and empty all 5,300 pounds of its contents onto a conveyor belt. Next, we peeked into the hot, humid rice room, where eight inches of fuzzy kōji, or inoculated rice, covered the floor. Two conveyor belts, one carrying the cooled steamed soybeans, the other transporting the kōji, come together in a third room. There, the grain and beans are mixed with sea salt and spring water, then pressed through a big machine resembling a meat mincer. Next the mixture is packed into huge cedar barrels. A plastic sheet is stretched over the top and weighted with stones to force excess liquid to the top and help create a safe, airtight environment. Then the miso is left to ferment until the summer.

In June or July, Morita-san told me, the miso is moved to another set of barrels—exposure to oxygen enhances fermentation—and allowed to develop for a few more months. In November, the miso is stirred and transferred yet again so that the light brown color will be evenly distributed. Shortly after that, Morita-san tastes the miso to determine how much longer it should be left to mature. He looks for a dark brown color and a mild flavor; if it’s too salty at this point, eh said, it is not ready. Morita-san claims to have ruined a batch of miso only three times in 20 years, but he also told me that his loyal (and picky) customers have no qualms about pointing out even the slightest changes. Yamaki’s miso is neither dosed with alcohol to stop the fermentation process nor passteurized (as many misos are). Instead, when Morita-san believes his miso to be ready, he packs it into refrigerated steel vats. This way, all its natural yeasts and lactic acids (which are believed to aid in digestion) remain active, resulting not only in a more nutritious miso, but in one more complex in flavor.

At the end of my tour, Morita-san packed me a container of one of the brewery’s specialty misos—genmai-namamiso, which is made with brown rice instead of the usual white.

A week later, after I’d written him a letter thanking him for his hospitality, he offered me an even better gift: “Would you like to make your own miso at home?” he inquired by fax. Upon receiving my enthusiastic reply, he sent me two pounds of kōji and detailed instructions. I bought the finest soybeans I could find, a five-quart enamel container with a fitted lid, and four pounds of stone weights. I soaked and cooked my soybeans, mixed them with Morita-san’s kōji, then mashed them with sea salt and water. I packed it all into the pot, set it in my basement, and prayed for the growth of “good” miso bacteria. Four months later, I cautiously opened the lid. At once, I recognized the sweet rice fragrance that had permeated the brewery. The miso’s surface had acquired a lush dark brown hue, and to my relief, there were no “bad” bacteria. I stirred up my miso, then set it aside again. In November, Morita-san called, asked me how my miso was behaving, and suggested that it was probably ready. With that, I gathered some small containers, made a mental list of the lucky few I would share my miso with, and returned to the basement. I gave my miso several big stirs to even out the color, then I had a taste. “Temae miso desuga…”

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In the Japanese kitchen, “teriyaki” refers to a two-step style of cooking that consists of glazing followed by grilling or broiling. Bottled teriyaki sauce is widely available, but the sweet-salty condiment is so versatile and easy to prepare that we prefer to make our own. In this recipe, the marinade doubles as the glaze: The sugars concentrate and caramelize as the salmon cooks, resulting in a deep, savory flavor and glossy exterior.

Featured in: “Salmon Teriyaki Gets Back To Its Roots.”

See all 150 classic recipes featured in our 150th issue »

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Among all the fancy, niche gadgetry to stock a kitchen with, an espresso machine might seem like a luxury meant for bean savants and latte snobs—not to mention those willing to fork up the cash and the counter space for a highly specific, often temperamental, one-hit wonder gadget. After all, even the best espresso machine isn’t much of a multitasker (unless, say, you like to alternate between an Americano, doppio, and cappuccino on a very regular basis). Espresso, which is what you call the brewing method and the resulting caffeine shot, is distinct from other coffee preparations because it must be brewed under a certain level of pressure (9 bars, equivalent to 640 pounds).

You don’t need to be an avowed enthusiast to fully appreciate an at-home espresso machine these days, thanks to quality options at many price points and sizes. Whether only the most sophisticated, high tech, barista-vetted device will satisfy, or if your only parameter for a caffeine fix is something utterly foolproof and straightforward enough to operate half asleep, read on for the best espresso machine for all sorts of caffeination predilections.

• Best Overall: Breville Bambino Plus Espresso Machine
• Best Bang for the Buck: Capresso Ultima Pro Pump Espresso Machine
• Best Upgrade: Breville Barista Touch
• Best Splurge: La Marzocco Linea Mini Espresso Machine
• Best Manual: ROK Manual Espresso Maker
• Best Air Press: AeroPress Coffee and Espresso Maker
• Most Customizable: Breville Barista Pro
• Best Nespresso: Nespresso Essenza Mini
• Best for the Connoisseur: Slayer Single Group Espresso Machine
• Best Steam: Bialetti Moka Express

Our Top Picks

After getting acquainted with the myriad parts and functions that comprise the complex and quite impressive engineering involved in masking espresso, you’re ready to shop around for the best espresso machine for your budget, skill level, and space constraints. Breville is generally the gold standard of home espresso makers and popular among baristas, chefs and other industry folk. If you’re looking for a professional-grade machine and are ready to spend well into four figures for the experience (and you have the space to store it), you’ll want to consider the brands you probably recognize from your coffee shop, like La Marzocco or Slayer Espresso. Just beginning your relationship with espresso? We’ve got you covered with affordable and simple entry-level options.

1. BEST OVERALL: Breville Bambino Plus Espresso Machine, $500

Breville is famous for its luxe kitchen appliances and the Australian brand’s coffee gear in particular has always stood out in the crowded world of kitchen gadgetry. A few years ago, the brand added an ultra-compact machine to their range of espresso makers: the Bambino Plus model has a 64-ounce water reservoir, draws flawless shots of espresso, and steams milk just as well as its pricier big brothers. This model lets you opt for a single or double espresso, and choose your preferred milk format (steamy, frothy, or very frothy). At nearly 11 pounds (without water), the Bambino has the heft necessary for pulling shots like a pro, and yet it has a petite footprint that will warm your efficiency apartment-dwelling heart, leaving plenty of room on the counter (and in the budget) for a stack of pretty new mugs and a reliable matching grinder. If you’re upgrading from a $50 French press and 5K seems like a hell of an investment for a coffee maker, a Breville model like the Bambino Plus is a savvy in-between: La Marzocco’s team love to see people buying high quality, more affordable machines like the Breville models, understanding that those are the folks who, in 5 or 10 years, will consider upgrading to their machines.

2. BEST BANG FOR THE BUCK: Capresso Ultima Pro Pump Espresso Machine, $200

Sometimes, less is more with kitchen gadgetry. Such is the case for the Capresso Ultima, which has streamlined options for double espresso, steam (for frothing milk, via the attached steam wand), and hot water, and you can adjust the brew volume for a less or more potent espresso than the default 1.5-ounce setting serves up. A relatively small water filter means you’ll need to change the water more frequently, though that’s not necessarily a bad thing, since a fresher water supply makes for fresher espresso. The Capresso Ultima gets bonus points for the coffee-measuring spoon and spare coffee filter storage space tucked beneath the lid.

3. UPGRADE PICK: Breville Barista Touch, $1000

More powerful than the Bambino Plus, Breville’s Barista Touch model has lots to offer both aspiring and seasoned espresso fans. Passionate beginners will dig the convenient touchscreen controls complete with easy to follow tutorials, and a mix of quality and convenience features, like a top-notch grinder that’s built in and an adjustable automatic milk froth setting. Advanced controls and even an optional manual mode makes this a great choice for more-experienced users and people who want to get creative.

4. BEST SPLURGE ESPRESSO MACHINE: La Marzocco Linea Mini Espresso Machine, $5400

Described by industry vets as the “iPhone” of espresso machines, for its ubiquity, consistency, and high price tag, the 91-year old Italian brand knows a thing or two about making great espresso drinks. La Marzocco is widely used by coffee shops and restaurants and it is easy to get them serviced and find replacement parts. For the best results, La Marzocco suggests giving their machines a thorough daily cleaning. The Linea Mini can be plumbed directly into your home’s water system, or it can brew out of a refillable reservoir. La Marzocco’s standard portafilters that come with the machine are fitted with removable spouts designed to pop off for easier cleaning, but they can be nearly impossible to snap the little widgets back on, so (much like the iPhone’s famously annoying headphone jack converter), they’re easy to loose. While it is possible to pull shots without the spouts, doing so makes for a somewhat splashier, less streamlined brew. (La Marzocco has recently started selling portafilters with screw-on spouts to remedy this issue.)

5. BEST MANUAL MACHINE: ROK Manual Espresso Maker, $199

For those with more of a history-hewing “if it ain’t broke…” approach, or if you crave full control (and have enough espresso-pulling experience to manage that control), a bold and stylish ROK might be the move. The hand crank, Italian lever-powered machine is basically indestructible, hence the generous decade-long warranty, and its fully manual, electricity-free design doubles as an upper-body workout. And, if you’re into this kind of thing: its industrial aesthetic and engine-grade aluminum construction are just the stuff steampunk dreams are made of.

6. BEST AIR PRESS DEVICE: AeroPress Coffee and Espresso Maker, $30

The Aeropress is tiny and lightweight enough to tuck into your suitcase or camp pack and it gets top marks for ease of cleanup. It’s not technically an espresso maker, since it’s capable of only .35 and .75 bars of pressure (just 25-50 poundsThough the soothing ritual of brewing) far below the typical 9 bars of pressure (equivalent to 640 pounds of pressure) that true espresso-making requires. The resulting caffeine won’t be as concentrated, potent, or crowned in crema like an authentic espresso, but you will get a significantly more concentrated and balanced coffee experience than pour-overs or French presses. (For more on manual coffee making, check out “Our Guide to the Basics of Unplugged Coffee Making.”)

7. MOST CUSTOMIZABLE: Breville Barista Pro, $800

A bit of espresso-making knowledge and fledging technique comes in handy for this high-performing automatic Breville model, featuring 30 grind sizes and five temperatures to select from. There’s also a steam wand and four filter baskets (two for whole beans, two for pre-ground java). With less pre-programmed functions than the Barista Touch, you can get more creative and nuanced with your sippable masterpieces.

8. BEST NESPRESSO MACHINE: Nespresso Essenza Mini, $150

Maybe you’re looking for a blessedly easy, durable model simply to ascertain if DIY latte artistry is actually going to enter your weekday morning routine for the long haul. Consider taking it slow with your espresso courtship with a Nespresso machine, like the compact, chic Essenza Mini. Though it’s small in stature, perfect for minuscule kitchens, it’s surprisingly strong for its slender footprint and very straightforward to use. The Essenza Mini makes many of the same espresso-driven drinks as bigger and pricier Nespresso models, sans snazzy features you might be fine doing without, like Bluetooth integration. Plus, it’s easier to clean than its flashier counterparts. That said, its all-plastic exterior and unlined drip tray, while not dealbreakers, leave some things to be desired.

9. BEST FOR THE CONNOISSEUR: Slayer Single Group Espresso Machine, $9450

Seattle-based Slayer was started in 2007 by Jason Prefontaine, a Canadian with a background in coffee roasting and espresso machine maintenance, and has since made a name for itself by reverse-engineering the quirks of espresso-making that Old World manufacturers have accepted as fixed, and by incorporating those developments into its luxurious machines. Slayer’s patent-pending “dry steam” tech transforms milk into a velvety froth without diluting it with excessive water, while the company’s machines feature a needle-valve mechanism which pre-blooms the grinds in the portafilter with water for an adjustable length of time before pulling a shot, gracefully balanced in sweetness and acidity. Slayer’s heft and styling is a nod to American-made vintage muscle cars; like La Marzocco, Slayer’s primary market is the café and restaurant industry, but serious coffee obsessives have locked onto both brands as aspirational lifestyle buys and status symbols. All of Slayer’s machines must be plumbed into a water line, so you’ll want to choose a home for it and stick with it—but at 110 pounds, you wouldn’t want to move it around much anyhow. These machines are built with the pleasure of operation as well the quality of the resulting coffee in mind; the brand’s happiest customers are the gearhead types who enjoy taking care of routine maintenance themselves.

10. BEST STOVETOP ESPRESSO MAKER/BEST POUR OVER: Bialetti Moka Express, $35

Many different Italian brands produce iterations of the spiffy, hourglass-shaped classic Moka pot, though Bialetti designs are the most ubiquitous and widely available nowadays. Technically, it’s not an espresso maker due to the lack of necessary pressure to call it such, but a Moka pot does produce more potent coffee than its fellow pour-over counterparts and drip options.

Tips for Buying and Using an Espresso Machine

• Be realistic about how self-sufficient versus hands-on a machine you really need, and what you want out of your espresso maker. As a general rule of thumb, the more autonomous the machine, the less room for error—and also less opportunity for customization (which couldn’t matter less for most espresso beginners). More advanced enthusiasts (or those aspiring to sharpen their barista skills) might feel limited creatively by a machine that doesn’t allow a ton of human input.
• Expect some ongoing maintenance for any crème de la crème machines. If you find yourself fortunate enough to own a top tier espresso machine, you’ll not likely be keen on replacing the whole shebang when something goes wrong. Much like a luxury sports car or watch, these machines need regular maintenance and they work best in the hands of a well-trained operator. On the plus side: top-of-the-line espresso manufacturers have begun offering education programs and subscription packages to ease the customer into their purchase.
• How you grind your beans is (almost) as important as the espresso machine you’re using. A coffee grinder is, indeed, a one-trick pony, true. But freshly ground coffee does taste noticeably better than pre-milled—and let’s be honest: just the smell of just-ground coffee first thing in the morning could be enough of a selling point. Check out this SAVEUR-vetted list of the best espresso gear, including grinders, like the Hario Skerton Ceramic Coffee Mill.

Features to Consider When Buying an Espresso Machine

So, what makes for the absolute best espresso machine? It’s pretty subjective on a couple counts: budget, counter space, and level of java prowess are all important to consider. Once you’ve figured out your budget and general needs versus nice-to-haves, it’s time to get acquainted with espresso making anatomy to understand what parts perform which functions. To really be able to decode what any machine’s features actually do, start by getting a grasp on the key components that go into making espresso, and why they matter.

Types of Espresso Machines:

The first major choice to make: what type of espresso machine makes the most sense for your level of barista know-how, caffeine format preferences, and how much time you’ll realistically devote to DIY espresso making? There are pros and cons to each option, and they really vary in terms of techiness, versatility, and practicality:

1. STEAM: Using only steam pressure to push water through finely ground coffee beans is a low-tech, time-tested way of producing espresso-like drinks; because steam-powered machines max out at 1 to 1.5 bars of pressure, they’re not technically espresso makers, since the ideal pressure is 9 bars. The most familiar type of steam-powered device is the moka pot, like the popular Bialetti Moka Express. There are slightly more tech-enabled electric moka pots available as well. By far the most affordable options in the espresso landscape, steam espresso makers are quick and easy to use thanks to their simplicity, and particularly low maintenance, too, though you run the risk of unpalatable over-extraction (which makes for a thin and bitter flavor).
2. PUMP: Most espresso machines are powered by an electric pump, which pushes pre-heated water into a brew chamber and then a bed of ground coffee and ensures consistent high pressure of 8 to 9 bars. Since arriving on the market in the 1960s, pump-powered devices have become the most ubiquitous type of espresso machines and encompass three primary categories: semi-automatic, automatic, and super-automatic, with variations within each category, from the number of water boilers to the pump type to the techier addition of computerized programming options.
3. AIR: An air pressured device is a particularly easy, cost-effective means of making espresso-esque coffee at home, given that its pressure capabilities are far weaker than the standard 9 bars needed for espresso making. But an air-powered device, like the popular AeroPress, requires no electricity and is very compact, which might be attractive for frequent travelers, apartment dwellers, or if you’ve got a chronically cramped kitchen counter. The minimalist set-up requires only very finely ground coffee, a small amount of hot water, and a very rapid plunge or press.
4. LEVER: Lever-driven machines require physical strength to pull a shot, and are either manual or spring-loaded. Manual lever machines allow (or require, depending how you look at it) more user control of the time and what flow rate at which pre-heated water saturates the coffee grounds, and how much pressure is applied. Spring-loaded models extract espresso at a uniform timeframe and pressure level: when the spring’s tension is released, the lever pops up the piston, which pushes water down onto coffee grounds.

Manual vs. Automatic

A manual espresso machine uses air pressure, manual lever, or spring-loaded lever force. It allows you to get more intimate with your caffeine fix and, as the name indicates, will require more elbow grease than more technologically adept semi-automatic and automatic models. Manual machines are also quite sensitive to stale beans, subpar grinding, or temperature fluctuations. Think of it as the driving stick-shift version of espresso making: manual makers have their own distinct blend of old-school charm and history, and offer more control than semi-automatic and automatic machines, but they’re not newbie-friendly, take more time to get the hang of (expect a couple busts/failed pulls while learning the ropes)—you’ll have to really work for that shot. Semi-automatic machines date back to the 1940s, invented by Italian company Gaggia and offering a more convenient and intuitive way to whip up espresso than the industry standard at the time, a piston-style brewer.

Shot or Double Shot

A double shot, otherwise known as a doppio, is usually made with anywhere from 14 to 20 grams of ground coffee, while a shot, or single shot, tends to contain 7 grams of ground coffee. However, a double shot isn’t all standardized, and interpretations vary quite a bit: it’s usually anywhere from 1 to 2 ounces, and is prepared with a bean-to-water ratio between 1:1 and 1:3, depending on how many grams of grounds are utilized.

Portafilter

A portafilter is the piece that holds the filter-lined basket that holds the coffee grounds and then gets locked into the group head when a shot is being pulled (aka the extraction process). Usually, portafilters have handles for convenience, plus spouts underneath that pour espresso into a cup. A fancier machine will sport a chrome-coated copper or brass portafilter with wood, bakelite, or plastic handles, while cheaper ones are typically composed of lesser metals like aluminum or steel.

One-Touch Function

Machines that tout any one-touch wizardry (like one-touch brewing) are either automatic or super-automatic designs. These provide more of a full-service shot preparing experience than their semi-automatic counterparts, which require some necessary prep work, since you’ll have to grind and tamp the coffee to properly fit into a machine’s portafilter, and control the extraction time. Automatic machines take care of the optimal timing for you, which is helpful for multitasking, whether that means getting dressed while your espresso brews at home or frying eggs for the family. Super-automatic models have all of the bells and whistles of an automatic machine, plus they’ll handle the grinding process, too, usually via a built-in, top-of-the-line burr grinder, and then measuring, filling, and tamping the fresh grounds into the portafilter. The full-service appeal of a super-automatic machine is useful at home or in an office, but all that built-in help limits creativity and control for seasoned espresso pros, which is why they’re less common in cafes but are perfectly servicable for many home-brewers.

Pre-Built Grinder

Once you start grinding your own beans fresh, it is hard to go back to the packaged, powdery stuff. Steer clear of blade grinders that function just like little blenders—the blade mechanism makes for an irregular grind and creates friction and heats the beans, which can adversely affect their flavor. Electric burr grinders tend to have a pricier entry point, but make for a better grind—and less expensive manual models can be found. While the manual version takes a bit more effort to operate than a push-button type, they are much quieter and more compact. (If you know you’re looking for a stand-alone grinder, check out “The Best Coffee Grinders for Maximizing the Flavor of Your Beans.”)

Heating System

An espresso maker’s heating time relates to the machine size, so smaller models intended for home kitchens usually heat in a few short minutes, while professional grade, commercial machines may take a half hour to reach their optimal temperature due to larger boilers and more parts that need to heat up.

Single Boiler

Commonly found in lever-powered espresso machines, a single boiler for heating water is pretty old-school, straightforward, yet sensitive, since the water must cool down before it reaches the coffee, and controlling the water temperature and when that water makes contact with the grounds can be inconsistent.

Steam Wand

Milk gets frothed to perfection via a steam wand, which is a speedy process when done via an auto-frother attached to a pump-powered machine, and takes longer if you’re manually steaming the milk.

Drip Tray

The inevitable spills and splatters in the espresso making process will end up in the drip tray, whether that’s espresso overflow, hot water, or a particularly buoyant blob of milk froth. It’ll catch all manner of mess in a grating-covered area beneath various liquid-dispensing parts of an espresso machine, like the groups (where shots are extracted from), steam wand, and hot water dispenser. These are typically made of metal or plastic, though metal is more durable and typically found in higher quality machines.

Water Reservoir

The water reservoir or tank stores the other essential ingredient for espresso making besides finely ground coffee beans, and typically hold 38 or 20 ounces of H2O. The reservoir’s size will determine how many shots can be pulled before refilling, so keep that in mind when deciding how much counter space you’re down to delegate to your espresso endeavors. A more compact model with a smaller water reservoir will require more frequent replenishing between shots, while a bulkier footprint hogs more real estate in the kitchen but doesn’t get thirsty as often as tinier machines.

Ask the Experts

How long will my espresso machine last?

Espresso machines typically last for 8 to 10 years, as long as you take good care of them.

How do I clean and maintain my espresso machine?

Careful cleaning and regular maintenance can extend a machine’s lifespan. Wipe down the steam wand frequently to prevent dry milk and bacterial buildup; flush the group head often, since old grounds cause stale flavors; and continually clean portafilters, filter basket, and drip tray.

The post The Best Espresso Machines for Barista-Quality Coffee appeared first on Saveur.

While you can’t argue with the reliability of a good old Mr. Coffee, there are a lot of reasons you might find yourself drawn to the myriad unplugged grinding and brewing options out there. Affordable electric options rarely heat water sufficiently to get the most out of your beans, and sometimes you just don’t want another appliance cluttering up your countertops when there are so many great manual choices. Plus, a manual grinder is typically a lot cheaper than its electric equivalent.

Sure, you may work up a sweat grinding by hand, but the subsequent mug of coffee makes it all worth it. Read on for our top picks, as well as everything else you need to know about selecting the best manual coffee grinder for your needs.

1. BEST OVERALL: Snow Peak Barista Field Grinder, $136

2. BEST BANG FOR THE BUCK: Hario Skerton Ceramic Plus Coffee Mill, $38

3. UPGRADE PICK: Peugeot Bresil 8.75″ Coffee Mill, Walnut, $109

4. ULTRA-LIGHTWEIGHT GRINDER: Hario Mini Mill, $34

5. INVESTMENT BUY: Zassenhaus Santiago Coffee Mill Grinder, $94

6. TOP TRAVEL GRINDER: Porlex Mini Stainless Steel Coffee Grinder, $78

7. TOP TRAVEL GRINDER, UPGRADE PICK: OE Fixie Travel Grinder, $200

8. RUNNER UP, TRAVEL GRINDER: 1Zpresso Q2 Manual Coffee Grinder, $99

9. BEST PORTABLE LARGE CAPACITY GRINDER: Akirakoki Manual Coffee Bean Grinder, $55

10. WEARABLE PICK or BEST DESIGN: VSSL Java Handheld Coffee Grinder, $145

How to Select The Best Manual Coffee Grinder For Your Needs?

So how do you choose the right manual coffee grinder? There is no one-size-fits-all answer—with high quality beans and the right technique, you can brew a great cup of coffee using any of these standout manual grinders. And don’t forget that good water is essential for good coffee: start with cold, filtered tap or bottled water. For hot brewing methods, bring water up to a full boil then wait a few seconds before pouring; for the best extraction of flavor, aim to get the water between 195 and 205° F.

What to Consider When Buying the Best Manual Coffee Grinder

Once you start grinding your own beans, it is hard to go back to the packaged, powdery stuff. The number one tip? Steer clear of blade grinders that function just like little blenders—the blade mechanism makes for an irregular grind and creates friction and heats the beans, which can adversely affect their flavor.

Size & Capacity

Consider how many cups of joe you tend to brew at a time when choosing a manual coffee grinder. Sipping solo? A 20-gram capacity grinder, the sort of size you’d also be looking for in a travel-friendly model, should do the trick. But if you’re caffeinating a couple people at once or want a refill at the ready, pick something that’ll hold 100 grams of beans.

Material & Overall

Quality Blade grinders are essentially small blenders; they are inexpensive, but they grind irregularly and the heat they generate (friction!) destroys the beans’ aromas and nuance. Ceramic or stainless steel burr grinders are pricier but yield superior results. Stainless steel burrs are a better bet if you’ll be taking your grinder on the go (say, for a camping adventure or road trip), as they’re easier to clean and more durable.

Grind Settings

Because different coffee making methods require different grind levels—medium for drip pots, coarse for French press, et cetera—it’s best to pick a grinder with adjustable settings.

Maintenance & Cleaning

Frequent and thorough cleaning of your manual coffee grinder will not only extend its lifespan, but also impact the quality of your coffee, too. (A dirty machine doesn’t do its job as well.)

Portability & Weight

Less is obviously more when it comes to portability. However, if you’re not concerned with traveling with your coffee grinder, feel free to opt for a larger style that can grind larger quantities if that makes sense for you.

Noise

A manual grinder is generally much quieter and more compact an electric versions, though it’ll require some real elbow grease. But for some, a sore arms may be far preferable to a din of an electric model.

Tips for Buying and Using A Manual Coffee Grinder

• Consider the settings in which you’ll be using your grinder. If you want to grind on the go, consider buying something that incorporates a sleek, cylindrical shape that makes it easy to store and easy to grip. A slim, compact design is also a lot more practical for a tiny kitchen where there isn’t room for such a niche device.
• To figure out the right grind for your selection, follow this simple rule: The less time the coffee is going to be in contact with the water, the finer the grind needs to be. Classic espresso machines, moka pots, and Aeropresses are lightning-fast methods that require very finely ground beans. Alternately, French presses and, even more so, cold brew systems, keep the water in contact with the coffee for an extended period of time; to avoid a sludgy and acidic mess with these slower techniques, you’ll want a very coarse, even grind.
• It pays to be ultra-precise with measurements. Like bakers, serious baristas tend to believe in the superiority of metric measurements. Eliminate the guesswork of brewing your morning cup by ditching the measuring spoons and investing in a digital scale. Aim for 13 to 15 grams of freshly ground beans per cup (227 g) of water. Also, be mindful that different types of beans with different grinds will have irregular volume-to-weight measurements.

Our Top Picks for The Best Manual Coffee Grinder

Many coffee shops will grind a bag of beans to your specifications, but nothing beats freshly-ground. Ready to invest in your own grinder? Here’s our top picks.

1. BEST OVERALL: Snow Peak Barista Field Grinder, $136

The downside to a manual grinder—and it is a significant one—is that it takes a great deal of effort to grind a usable amount of beans. The Snow Peak is slender, fits easily in your hand, and its long handle spins with a minimum of force, which is good, because it’s going to take a good 8–10 minutes of vigorous milling to yield enough beans for a single cup. While the grind levels on this model aren’t marked as clearly as we’d like them to be, they’re easy to find and lock-in once you know where to look.

2. BEST BANG FOR THE BUCK: Hario Skerton Ceramic Plus Coffee Mill, $38

This SAVEUR team favorite from century-old Japanese brand Hario has a lot going for it. The ceramic conical burrs provide uniform and precise grounds, and it has a hopper capacity of 100 grams—enough for about four cups of coffees. Its simple design is easy to clean and disassemble, and the slip-free rubber base prevents spills of those hard-earned, hand-ground beans. You can even attach the hopper to a mason jar or container to grind larger quantities at once. It’s useful for French press or drip java purposes, but doesn’t offer much for slower methods—it’s grind levels are limited.

3. THE AESTHETIC CHOICE: Peugeot Bresil 8.75″ Coffee Mill, Walnut, $109

Peugeot’s grind settings are easy to change and lock-in, and its top-loading burr mill feeds grinds into a tidy lower drawer. This beauty’s classic wooden casing is available in a range of colors and finishes to match your kitchen, making for a real countertop statement piece. Like the Snow Peak, this Peugeot table-top model is extremely slow to grind. One other downside? Its good looks come at a cost—the device lacks the heft required to hold itself down; without a stationary handle to steady it, turning the crank is awkward and clumsy.

4. ULTRA-LIGHTWEIGHT GRINDER: Hario Mini Mill, $34

Hario has a ton of compact, effective manual grinders to choose from, and at just over 10 ounces, the adorable Mini Mill is their slightest model. Its adjustable burrs can grind beans for various coffee types, and this versatile device can also be used to grind spices, as the SAVEUR Test Kitchen is fond of doing.

5. INVESTMENT BUY: Zassenhaus Santiago Coffee Mill Grinder, $94

From 154-year-old German company Zassenhaud, this grinder features impressive craftsmanship inside (carbon steel burrs) and out (love the Scandi-chic varnished beechwood exterior). Like the Peugeot, there’s a convenient front drawer to access and dispose of used coffee grounds; it’s also similarly hefty to Peugeot’s designs, so this is definitely best kept at home (we suggest displaying it prominently).

6. TOP TRAVEL GRINDER: Porlex Mini Stainless Steel Coffee Grinder, $78

As we’ve noted, two of the most compelling advantages of manual grinders over more high-tech versions are the smaller dimensions and that fact that you don’t need electricity to get fresh-ground coffee on demand. These traits are also perfect for traveling, particularly with further-flung journeys that places with various voltage sources, and adventures of the outdoor ilk. This grinder from Osaka-based company Porlex is easy to use and small enough to stash inside an AeroPress. For real! Its pint-sized proportions do come with a caveat: It can only grind enough coffee for one serving at a time due to its 20-gram capacity.

7. TOP TRAVEL GRINDER, UPGRADE PICK: OE Fixie Travel Grinder, $200

Orphan Espresso is an Idaho-based purveyor of innovative manual grinders, and its newest model, the Fixie weighs less than a pound. How’d they make it so light?, Not through Honey, I Shrunk The Kids-esque miniaturization; instead, by simplifying its functional elements. Gearheads will also appreciate the precision dual-bearing system, which helps ensure grind stability.

8. RUNNER UP, TRAVEL GRINDER: 1Zpresso Q2 Manual Coffee Grinder, $99

This high-quality grinder is the smallest in 1ZPresso’s roster—it weighs just .85 lbs—and it features the same top-notch materials and attractive design as its bigger counterparts, but at a far more affordable price point.

9. BEST PORTABLE LARGE-CAPACITY GRINDER: Akirakoki Manual Coffee Bean Grinder, $55

With its solid wood exterior, the Akirakoki grinder is crack-proof and naturally lightweight, yet holds four times more coffee beans (85 grams) than most travel-ready grinders. Its cast iron burr, which is rust-resistant and produces less heat than other materials, also sets it apart.

10. WEARABLE PICK or BEST DESIGN: VSSL Java Handheld Coffee Grinder, $145

Measuring just 2″x6″, and intended for rugged outdoors activities, this grinder looks cool enough to wear thanks to its copper-trimmed, aircraft-grade brushed aluminum construction. And yes, in fact you can don the VSSL Java: the innovative handle, which gets flipped up when grinding coffee, does double duty as a carabiner, so you can clip it on while trailblazing until it’s time for a coffee break.

The Advantages of Owning The Best Manual Coffee Grinder

Realistically, a manual coffee grinder isn’t an absolute must in every coffee obsessive’s regular gear rotation. But for portability, nothing beats a hand-cranked, no-power-needed secret weapon for ensuring quality java no matter where you find yourself.

FAQs About Manual Coffee Grinders

Some common questions about manual coffee grinders, answered.

Are manual coffee grinders better than electric?

Manual grinders don’t require power and weigh less than electric versions, but it really depends on personal preference.

Why are manual coffee grinders expensive?

They’re actually comparable in price to electric grinders, if not more affordable. Pricier models tend to have the same high-quality caliber gears as their electric pers, and decades of craftsmanship has gone into those parts.

How long does a manual coffee grinder take to make a coffee?

Since there’s more elbow grease involved in manually grinding, you might spend a solid 10 minutes cranking away before prepping that pour-over.

How long will my manual coffee grinder last?

At least 5 to 10 years if you clean and maintain properly; hopefully, far longer if you purchase from a heritage company like Zassenhaus—their devices come with a 25-year warranty.

How do I clean my manual coffee grinder?

As with your favorite espresso machine or beloved Chemex, your manual grinder needs cleaning to extend its lifespan and ensure the best flavor from your coffee of choice.

The post Our Guide To Basics of Unplugged Coffee Making: The Best Manual Coffee Grinder appeared first on Saveur.

I’ve always loved that Nora Ephron was born, but not raised, in New York City. It’s just one of those little factoids I like to think about from time to time. This person who created iconic stories about Harry meeting Sally, or Tom Hanks and Meg Ryan falling in love over AOL on the Upper West Side—which cemented an idea of the city I’ve loved and lived in for most of my adult life—actually spent her formative years in California, dreaming of getting back to the place where she’d been born. 

And there’s this one thing she wrote that I also think about at least once a day—when the subway doesn’t come, or when another favorite old bar closes its doors for good. It’s from a 1984 article Ephron wrote for the New York Times in which she describes a New Yorker’s most basic emotion as “unrequited love.” I think only a person who grew up wanting so badly to be in New York could feel so much like the place doesn’t love them back—simply because it never will in the way they dreamed about. But the reality is still better than anything else. She’s talking about New York City, but she’s also talking about Zabar’s—literally. The article is about her lifelong appreciation for places to go and get bagels and lox, but it diverges into a love letter to the place on Broadway and 80th where you go in for the first time and you’re—well, I’d say baptized, but that doesn’t really fit the theme here. Maybe the experience is more of a bar or bat mitzvah; if you go into Zabar’s—which launches its first cookbook this week after 88 years in business—and you get it, then to you I say mazels, for today you are a New Yorker. 

Not all people are born New Yorkers—often, they become New Yorkers. It’s about evolution. Every store that you can just run out to and grab toilet paper or a candy bar, you’ll call a bodega, and that means the influence of the city’s Puerto Rican community has impacted you. You wake up craving chicken and rice with the right amount of spicy red sauce and cooling white sauce. For this, you can thank the people who moved from the Middle East to New York and started setting up little carts along the sidewalk and serving the dish the way they always had.

There are a thousand more examples, but the Jewish influence on the city is a whole other thing. It’s a million little idiosyncrasies, like the very real stereotype that bagels really are a big deal to New Yorkers, and not only those who are members of a synagogue. It doesn’t matter their nationality or religion, bagel opinions in New York can be as contentious as politics. There’s also the way we talk here: I’ve met people whose families came over on the Mayflower who use Yiddish words that I, the grandchild of people who spoke the Eastern European Jewish language before they spoke English, have never even heard. And then there are the landmarks. 92Y is the place you go if you want to hear literary luminaries speak. Lining up on Sundays at Russ & Daughters is when you’ll eavesdrop on some of the best conversations. Barney Greengrass is smoked fish central, but you’d better remember that it’s cash only. And you will drag a friend several blocks to the one place you know that sells Dr. Brown’s Cel-Ray soda even if you don’t like it yourself, but you want them to experience it. There are all of these places, created with the local Jewish community in mind, that have performed an act of mutual assimilation, a blending of cultures, and somehow Zabar’s feels like it’s in the center of it all.  

There are a few schools of thought when it comes to the idea of what a New Yorker is. Some will say you have to be born here, but that never made sense to me, because what makes the place great is that it has always been a city for immigrants. Others will say that you earn the title after having a specific experience (getting a cool nickname from the guy who runs the coffee cart on your street, or seeing Law & Order being filmed for the 50th time) or putting in a certain number of years here. I won’t disagree with those points of view, but to me, becoming a New Yorker happens naturally, over time; the city takes you over. It could be when you start ordering a “plain slice” after a lifetime of calling it “cheese pizza,” or when you visit another city and your normal walking pace speeds past nearly everybody else. But most of all, it’s when you realize you’re a person of the world thanks to your experience in the city. Maybe you lived in Chinatown for a few years and can speak a little Cantonese. Or maybe you aren’t Italian but you’ve spent enough time at classic red-sauce joints that you have very strong opinions on what makes a good marinara sauce, something that should be so simple, and yet, some places just don’t get it.

What I love about Zabar’s is you do not have to personally love everything it sells, but you relish in the experience of going to the place because they serve some thing or things that you believe is only perfect if it’s from there. And by falling in love with whatever that is at Zabar’s, you become an expert on it, you tell people that, sure, you could get whitefish or babka elsewhere, but you only get it there. Maybe it’s because you grew up in Manhattan, or because you had some Ephron-inspired vision of shopping there, or simply because you went there once and  kept going back every opportunity thereafter. Either way, it’s part of your life the way I don’t think any other place like it—not that there are many examples—could ever be. As one friend of mine put it, after I proposed I’d bring latkes to her Hanukkah party so that she didn’t have to go through the trouble of making them, “Why bother? Just go to Zabar’s. They make the best ones.” 

Zabar’s Latkes

Get the recipe >

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