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Chef Patrick Martin of Le Cordon Bleu shares several ways to cut and cook onions in the SAVEUR Kitchen.
This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy.
Le Cordon Bleu’s Chef Patrick Martin visits the SAVEUR Kitchen to show how to properly open an oyster and shares one his favorite oyster recipes.
Hunter Lewis walks us through preparing a whole roasted fish.
Le Cordon Bleu’s Chef Patrick Martin shows how to use parchment paper to cook veal and salmon en papillote—an easy technique with a dramatic finish.
SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you two easy ways to cut carrots. Have a question? Email the firstname.lastname@example.org.
SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel garlic in less than ten seconds. (It's kind of amazing.)For more tips and tricks, visit http://www.saveur.com.
How to Decorate a Buche de Noel
Watch how to remove the leafs and core from a strawberry in under 5 seconds.
How Do You Pronounce Saveur?
How to Dip Chocolate Truffles
How to Make Molten Chocolate Cakes
SAVEUR magazine's Associate Food Editor, Ben Mims, shows you how to cleanly (and efficiently!) dip truffles. It's surprisingly easy.
How to Use Kaffir Lime Leaves
How to Roll and Tie a Roast
How to Make Speedy Scalloped Potatoes
How to Make a Stovetop Smoker