Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Americans are the world’s burger experts. If you doubt this for one minute, consider the way they do things at Burger King Japan.
Novelty burger options include a pizza-sized burger that’s almost nine inches and costs $33.
In April, BK Japan offered a deal, where, for $1.37, you could add 15 strips of bacon to your burger, at which point your burger disappears. One customer took things way too far and added 1,050 bacon slices to his Whopper (spoiler alert: He didn’t finish it).
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Time for some Angus management - May 28 is National Hamburger Day!
Making the ultimate burger is, ultimately, up to you. Ask your local butcher for freshly ground meat, and consider trying a meat blend with a cut like brisket for added flavor and texture. Ideally, you want a patty that will crust up well on the grill, stay juicy and won’t fall apart on you.
Welcome to round nine of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too.
In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.
Our theme: sliders
It's rare that we just plain ol' run a recipe on this site, so you know it's got to be awfully good. We're huge fans of women who play with fire and love Jennifer Chandler's quick, fresh, fantastic style of cooking.
When she told us she had a few Super Bowl-centric recipes from the upcoming "Simply Grilling: 105 Recipes for Quick and Casual Grilling," (and the guts to say her fried chicken method improved upon the classic one), we grabbed them and ran to glory. You should, too.
Got a layer of snow on the grill cover? Brush it off and spark it up 'cause it's game time.
Pasadena, California: birthplace of two iconic figures in food history - Julia Child and the cheeseburger. While various towns lay claim to to the latter, local legend has it that the cheeseburger was invented in the 1920s at the Rite Spot Cafe by 16 year old Lionel Sternberger.
As the story goes, the teenager was working at his Dad’s restaurant when he "accidentally burned a hamburger," says Paul Little, head of the Pasadena Chamber of Commerce.
“Rather than throw it in the trash, he flipped it over, put a piece of cheese on it to hide his mistake and served it to a customer who was delighted to have it," Little claims.
The senior Sternberger put the new “cheese hamburger” on their menu, calling it the "Aristocratic Hamburger." It sold for 15 cents.
A not-so long time ago in a galaxy far, far away - better known as France, Belgium and Luxembourg - there was a disturbance in the fast food Force.
According to French newspaper L'Express, burger chain Quick will promote the 3D release of “Star Wars: Episode I - The Phantom Menace” by way of a commemoration fit for Jabba the Hutt: with character-themed, double-decker burgers.
The ad campaign, wielding the slogan "choisis ton côté de la Force" (choose your side of the force), will begin on January 31 and end on March 5.
Much like the Galactic Senate itself, Quick seeks to broker peaceful compromise by offering three galactic-themed sandwiches for Chewies everywhere: the Dark Burger, the Jedi Burger and the Dark Vador Burger (whose spelling was seemingly lost in translation).
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
It's Labor Day, and we can only hope that means folks out there are laboring over a burger - or four.
If you've finished studying our compendium of grilling awesomeness and ready to take off the training wheels and put on the big boy apron, Josh Capon has a few more ways to beef up your burger repertoire.
Five Ways to Up Your Burger Ante: Josh Capon
Some people maintain that Labor Day officially marks the end of grilling season. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others are hauling out the hibachi for the first time this season because it's finally cool enough to cook outside without wilting like a hothouse gardenia.
So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food. Why don't you just come along and join us?
Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.
There’s something about a big burger blow out over the last weekend of summer, when you feel the need to grill as many burger patties as possible. Maybe, though, you’ve already hung up your grilling spatula for the season – maybe you feel like eating dressed up burgers without doing any work. These places are for you.