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).
This is it. We've entered the final countdown. You've practiced all year for the knock-down, drag-out, take-no-prisoners game on Sunday. Every scoop, every chug, every bite has led you to this moment - your moment - to bask in the glory of pigskin (both on your plate and on television).
Still got a case of the pregame jitters? Iron Chef Michael Symon has some last-minute strategy to offer for the guacamole gridiron. The goal: sending you into your Super Bowl soiree with your game face on, and seeing you emerge victorious as MVPP (that's Most Valuable Party Planner to you).
Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate.
Back in December, Chef Michael Symon sent out what he thought was an innocuous Tweet, reminding his over 20 thousand followers to eschew the center aisles and do their holiday food shopping at the perimeter of the grocery store. Little did he know that he'd be called an "elitist" - and much worse - for his trouble.
We invited the Iron Chef to sit down and expound on his wishes for clean, healthy food for all, the importance of cooking with family and why his grandfather just flat-out rocks.
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.
Cleveland-based chef Michael Symon - and his famous laugh - have a full plate these days.
Since winning the first season of Food Network’s reality competition series “The Next Iron Chef,” Symon has gone on to be a regular on "Iron Chef America" and host a Cooking Channel spin-off series, “Cook Like An Iron Chef.” And now, he's got a new show, “Food Feuds," premiering tonight at 10 p.m. on that same little network all about food.
Symon’s not all stand-and-stir television though: the Cleveland restaurateur and Iron Chef currently operates five restaurants, won the 2009 James Beard Foundation Award for “Best Chef: Great Lakes” and was named one of Food & Wine magazine’s "Best New Chefs" in 1998.
Despite all of the above general busyness, he still remains an open champion for finding time for family meals - and Symon says why.
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