This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors.
Saveur
Food Moves Us Closer
CANADA’S BRISKET WHISPERER • A ROMAN CATHOLIC COOK FROM SRI LANKA HAS FOUND HIS UNIQUE CULINARY CALLING: MAKING JEWISH-DELI-STYLE SMOKED MEAT IN A TORONTO SUBURB’S CHINATOWN
The French Bitter That Took Nevada • Amer Picon is not a bottle you come across casually. Just ask the devotees who are smuggling the liqueur into America, or trying to make their own
A LONG AND WINDING ROAD
The Booza Boom • This taffylike ice cream from Syria is traveling beyond its country’s borders. But can it hold on to its roots?
Conservas, Olives, and Salt Cod • The country’s best Portuguese market is in a mill town in Massachusetts?
Cannoli, Grandpa’s Way • A New York City chef has fine-tuned her southern Italian family’s recipe
The Real Pad Thai • Behind the international takeout fixture, there’s a seriously special Thai dish
Mexico’s Party Food • Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond
Stacked in Your Favor • India’s unleavened, ghee-griddled, potato-filled parathas comfort and sustain
Nothing Gold • A sleepy city on the South China Sea ruled by the Portuguese until 1999, Macau has become a glitzy playground for China’s ultra wealthy. But in pockets between the casino resorts fueled by mainland money, traces of its culinary history remain
AROUND THE FIRE • THE BUSTLING GRILL HOUSES OF LONDON’S LITTLE ISTANBUL HAVE NOT ONLY SOME OF THE CITY’S BEST FOOD, BUT ITS MOST UNIFYING
THE LAST LEBANESE STEAKHOUSE IN TULSA • AT JAMIL’S, WHERE RIB-EYES AND SMOKED PORK RIBS COME WITH SIDES OF TABBOULEH AND HUMMUS, THE PARTICULAR RITUALS OF AN OKLAHOMA TRADITION ENDURE
The Middlemen • Tanzanian cocoa growers have long been at the mercy of itinerant buyers paying low prices despite the steep costs of growing. But a well-meaning company has created a supply chain that’s better for the farmers—and makes for better chocolate
There and Back • After living and working for years in America, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene
at the BAYOU’S EDGE • Every day, rising waters cause more than 20 acres of land in southern Louisiana to disappear into the sea. But the local Vietnamese shrimping community—who depend on harvesting these waters—continues to adapt
NOTES FROM THE TEST KITCHEN
Sitting for a Portrait