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.
ORIGINS
Connected by Baking
Silver Lining • A DECLINING TRADITION OF EDIBLE METAL-WRAPPED TREATS STILL SETS THE STANDARD IN THE INDIAN BAKERIES OF HYDERABAD
City of Bread • In central Mexico, a small village of bakers supplies fresh-made loaves to the country’s religious festivals
Services Rendered • In Upstate New York, a pig farmer supplies her town with rich lard for baking and frying
Resurrecting Rice Bread • A dedicated miller and a few nostalgic bakers are bringing one of the South’s Colonial breads back to life
Layers of Tradition • In Russia, no New Year’s Eve celebration is complete without a mile-high Napoleon cake
The Wagashi Artist • In Seattle, chef Chika Tokara shares the Japanese craft of tiny, hand-sculpted confections
RANGE • KITCHEN LESSONS FROM AROUND THE GLOBE
Crumb Happy • From its German roots to American riffs, crumb cake is a treat you can customize to your heart’s content
Master the Classic • Likely an offspring of Germany’s Streuselkuchen, New York–style crumb cake is easy to perfect
Play with Fruit • Why reserve the season’s best produce for cobblers and pies?
All the Marbles • Thanks to a sturdy batter, you can weave in other flavors, from apple butter to chocolate
Stuffed Crust • The cipaille, an impressive meat pie from Quebec, is a shows-topping centerpiece for a warming winter feast
PERFECT THE FORMULA • The cipaille is a rustic dish at heart, developed to serve a large group. But it will still benefit from careful prep and adherence to these tips.
Meat Menagerie • Under the crust, diverse cuts create a fortifying stew
Full Steam Ahead • A warm sponge pudding smothered in sauce is Britain’s most iconic dessert. If you can boil water, you can master it
The Brittle Invasion • With an endlessly adaptable formula (that starts with simply melting sugar), the diverse brittles of the world show us that this crisp, crackly candy is the season’s most versatile treat
SAVEUR • brings you the best recipes, travel ideas, techniques, cocktails, and more.
Under Cover • Inspired by a famous recipe in southeastern Spain, a writer learns that baking meats and fish enveloped in a salt crust is a foolproof method for moist, flavorful dishes
Fit for a Fisherman • Locals credit Spanish fishermen with the creation of this dish: During their days at sea, they’d place a whole fish on a marble slab, bury it in salt, and cook it over a small fire. It was simple and practical, and involved just two abundant and accessible ingredients
For the Birds • Salt baking small fowl like Cornish hens, young chickens, or even duck legs helps to retain moisture and keep the meat succulent. A second salt-free bake provides a lacquered skin without the risk of drying out the meat
Built-In Buffers • Shellfish aren’t traditionally salt-baked in Spain, but the shells and heads make a natural protective barrier that prevents shrimp and lobster tails from absorbing too much salt
GLOBAL BAKING • SOUTHERN BISCUITS • ITALIAN PANETTONE • LEMON CHIFFON PIE • GUATEMALAN CARDAMOM • BAVARIAN PRETZELS • PARISIAN COOKIES
HOME TO THE COUNTRY STORES • FOR CHEF AND RESTAURANT OWNER MASON HEREFORD, THE ROADSIDE STORES OF CENTRAL VIRGINIA WERE AN UNEXPECTED CULINARY MUSE
Panettone Town • In Pinerolo, Italy, one of the hardest baked goods to master—panettone—permeates the town with sweet smells and festive vibes
The MISSING PIECE • FOR REBECCA BARRY, RECREATING A PIE FROM...
