Read part two - grilled cheese and grape jelly
We're on a bit of a grilled cheese kick at Eatocracy HQ. This weekend, our boss took to the streets of Atlanta in search of the finest specimen the city had to offer, and unsated, her mission continues. Back in the Northeast, staff loyalties are split between New York City's Bouchon Bakery, with the above pictured grilled fontina & gruyère cheese on pain au lait (fancy!) and Sharon Springs, New York's Black Cat Cafe, boasting a Wild Julia with lashings of Frank's Red Hot sauce and crunchy pepita seeds (zesty!).
No one's saying it's got to get that fussy. Some deeply fond childhood memories entail plastic-swaddled Kraft singles, Wonder bread and a hot skillet, then morph to dorm rooms reeking of bread scorched with tell-tale steam iron vents. There are very few bad grilled cheese sandwiches (though if there are, we'd love to hear), but there's no reason why we can't pursue perfection.
Here's where you come in. Share your favorite venues, as well as at-home tweaks and tricks, and together, we shall build a superior andwich. We'll share the best ones in an upcoming feature, along with pro tips from Laura Werlin, the woman who wrote the definitive book on what makes grilled cheese so goshdarned great.
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