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Freshly Baked Pizzas...from a Vending Machine?

Slice Kate Andersen 23 comments

Buying a slice of pizza is already about as ubiquitous and quick as eating gets. But inevitably, someone decided that pizza could become still more convenient. How, you ask? Pizza vending machines, ones that don't just heat up pre-made discs, but actually churn out freshly baked pies in fewer than three minutes. More

The Best Beers I Drank In Europe

Drinks Mike Reis 8 comments

I don't tend to go to a new city to see the sights, I go there to expose myself to the experiences unique to a given area—to feel something rather than to see something. And as a Serious Eater and a beer geek, I feel my way around most towns mouth first. On a trip that began in the birthplace of my personal interest in beer (Rome) and ended in the birthplace of my favorite category of beer (lambic), I expected to drink a lot of beer. Let's just say my expectations were met. More

Berlin: Not-Quite Great Burgers at The Bird

A Hamburger Today Conor O'Rourke 18 comments

American-run burger and steakhouse The Bird claims to make Berlin's highest-quality hamburgers, and seems to have the credentials to back it up. But there's trouble in paradise. More

Berlin: Standing Room Only at Burgermeister

A Hamburger Today Conor O'Rourke 8 comments

Burgermeister occupies a building under the train tracks near U-Bahnhof Schlesisches Tor formerly used as a public restroom. Yeah, don't ask. The point is, now it's a damn fine hamburger restaurant. More

Around the Caffeinated World: Brewed Coffee Takes Over Europe

Drinks Meister 1 comment

Though no coffee's grown there, Europe has been coffee-driven since at least the 16th century. But how did that heady liquid wind up in cups throughout the Continent in the first place? More

Snapshots from Europe: Solæg, or Pickled Eggs

Steen Bjørn Hanssen 2 comments

When drinking in watering holes in the border area between Germany and Denmark you'll often see a tall jar glass filled with rust-colored pickled eggs submerged in a slightly muddy-looking liquid on the table. In Denmark these are called "Solæg" and supposedly originated from the region of Southern Jutland (Jutland being the Danish peninsula connected to Northern Germany). More

Our Favorite British and Irish Crisps, Candies, and Other Snacks

Carrie Vasios Mullins 79 comments

You have to hand it to the British Isles—they really appreciate their snacks. St. Paddy's had us thinking about McVitie's Hobnobs and Tayto's cheese and onion crisps, which reminded us of all the British snacky foods as well. Here are 11 of our favorite munchable treats from across the pond. More

Daily Slice: Eldsmiðjan in Reykjavik, Iceland

Slice Christopher Stephens 6 comments

Last weekend I ventured to Iceland, hoping to see the Northern Lights. On the first night I was there, the sky was overcast, so I stayed in town and decided to see what sort of pizza options were available. Usually when I travel, I try to sample as many traditional local foods as possible, and clearly pizza does not fall under this category in Iceland. Still, I had sampled delicious lobster soup and a malt extract beverage at Saegreifin for lunch, and I was curious about what sort of pizza one eats in Reykjavik. More

Is the Best Pizza in Italy 2 Hours Outside Naples?

Slice Adam Kuban 8 comments

That's what the Guardian asks about Pizzeria Anna: "It's not grand and far from showy, but this modest restaurant in a quiet seaside town south of Naples serves perhaps the best pizza in Italy." More

Reality Check: McDonald's NYCrispy (Spain)

A Hamburger Today J. Kenji López-Alt 12 comments

The NYCrispy from McDonald's in Spain, meant to be a physical manifestation of the "NY attitude," consists of a standard-issue McDonald's Big N' Tasty-size patty, a slice of cheese specked with some unidentified herb, a mealy tomato slice, shredded lettuce, mayonnaise, barbecue sauce, bacon, and a Parmesan bun. I'm not quite sure where the "NY" actually comes in, but the "crispy" part of the NYCrispy comes in the form in tiny battered-and-fried onion bits. More

Another Kind of Irish Breakfast: Queen of Tarts in Dublin

Carey Jones 4 comments

A full Irish breakfast may come with eggs, rashers, and white pudding, but my personal favorite Irish breakfast—and, in truth, one of my favorite breakfasts anywhere—is of a slightly sweeter nature, found at the Queen of Tarts in Dublin. While there's truly nothing bad on the menu (and I've tasted everything), I'm happiest with a massive, buttery raspberry scone, served with a dainty pot of jam, or just a thick, buttered slice of the house-baked brown bread. More

American Burgers in Paris at La Panfoulia

A Hamburger Today cakespy 6 comments

It's true: Everything tastes better in Paris. Even burgers. The mushroom burger and bacon burger I tried at La Panfoulia gave me a one-way ticket to Pleasuretown. More

Dear AHT: Good Burgers in London

A Hamburger Today Robyn Lee 8 comments

Here's an email we received recently in the AHT inbox. Any Londoners out there who can chime in? Hi, I don't know if you have someone in London, but I've had/heard of a couple of good burgers from relatively little-known... More

The Guardian's Tim Hayward Visits Franco Manca Pizza in Chiswick, London

Slice Adam Kuban 9 comments

"It's not burned, it's just slightly carbonized." —Tim Hayward Tim Hayward, of Britain's Guardian newspaper, visits Neapolitan pizzeria Franco Manca in Chiswick, West London, in this video on the Guardian's website. You'll have to click through—the video wasn't embeddable, but it's worth watching.* According to Hayward, Franco Manca's Chiswick location has been getting buzz since opening. It opened in early December 2009; there's also a location in Brixton.... More

New 'Strong' Burgers at Quick for Cheese and Bacon Lovers

A Hamburger Today Robyn Lee 4 comments

[Photographs: quick.be] Belgium-based fast food chain Quick just released two new burgers, available until March 8: the Strong Cheese and the Strong Bacon. The Strong Cheese is a double patty burger on a cheese-topped bun, topped with Emmental cheese,... More

The Three Best Pizzerias in Italy, According to Faith Willinger

Slice Adam Kuban 5 comments

Florence, Italy–based food writer and ur-American-in-Italy-Italian-food-expert Faith Willinger has named her three favorite pizzerias in Italy. Here's what she says ... Being passionate about pizza, I have decided to create the Unofficial Platinum Pizza Awards for the greatest pizzerias in Italy in three different categories--traditional, innovative, and by the slice. I've tasted all over the country. The winning pizzaioli are fanatical about pizza and share an obsession with quality flour, natural yeast, and lengthy rising, which results in a more flavorful and digestible crust. And we all know how important digestion is for Italians. And the winners of the Platinum... More

Funky Burgers from McDonald's and Burger King in Europe

A Hamburger Today Robyn Lee 7 comments

[Photograph: mcdonalds.de] Not being able to read German, I'm under the impression that the Big Rösti from McDonald's in Germany is a seasonal item currently available for the winter. Wikipedia describes the burger as including a quarter-pound beef patty,... More

Thoughts on the EU protection for Neapolitan pizza

Slice Adam Kuban 8 comments

From the Slice inbox, a message from Scott Wiener of Scott's Pizza Tours. —The Mgmt. [Photograph: Adam Kuban] Here's an article about Neapolitan Pizza's new TSG protection from the EU: http://www.telegraph.co.uk/foodanddrink/6771819/Neapolitan-pizza-wins-official-protection-from-EU.htmlMy feelings about this are totally mixed. Neapolitan pizza is lovely and it's true that lots of people use the term without following the guidelines (not so much what cheese and tomatoes to buy, but how to handle the dough) but I hope people don't get the idea that pizza has to have special protection to be good. Every major American city is getting into this wood-fired oven game (just... More

Max, Sweden's Most Popular Burger Chain

A Hamburger Today rogman 1 comment

Note: Roger Magnusson emailed us last month asking us to put Sweden on our burger map. (Note to self: visit Sweden.) He offered to help with this endeavor by sharing his thoughts about Max, Sweden's most popular burger chain. [Photographs:... More

The Secret Ingredient: Squid Ink

Serious Eats Kerry Saretsky 7 comments

"Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat." Nero di Seppia is Italian for squid ink. [Flickr: Rakka] When I graduated from college in 2005, my mother and stepfather took me on... More

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