Serious Eats - seriouseats.com

I used to make a version of this all the time when I was vegetarian and craving a reuben. Just like a reuben, it's good with thousand island or russian dressing!

Fee Brothers Rhubarb Bitters.. go buy it now!

I was lucky enough to receive a bottle as a gift a week ago, and I'm literally putting it in tap water at this point. If you get some, try adding a half shot of good bourbon in the bottom of a champagne flute, adding 5 or 6 dashes of rhubarb bitters, and filling the glass with ginger ale. We call it the Kenny D and it's one of the best cocktails I've had recently :)

I don't have a grill, so I've done a lot of kitchen experimenting. I've found that broiling can give you a really juicy flavorful steak. I usually salt right before broiling, but I may have to try to let them sit in the fridge overnight!

I use Old Bay as my standard addition to basically anything I'm sauteing. It's so awesome on caramelized onions!

I still remember a tin of duck confit mixed with fois pate that my boss brought me from France. It was one of the meals that totally changed the way I think about food.

Spicy crab salad with cucumbers and maybe a few cherry tomatoes!

Does Old Bay count as a single spice? If not, smoked paprika..

Go Dirty Franks! So excited to see them on this list!

Taco bell is really good about subbing ground meat beef filling product with beans, and it's a few cents cheaper.. just saying...

I am completely memorized by this..

Beatles and Rum and Coke comes to mind :)

Great article, but my Ohio-based heart (and stomach) are saddened that I apparently have to go to California, New York, Atlanta, or Philly to get a good burger. Anybody have a shout out for Michael Symon's B Spot? I haven't gotten there yet, but I hear they make an insane burger.

I usually make mine with a good quality cocoa, dry milk, sugar, and (believe it or not) a box of chocolate pudding. Yours has fewer chemicals I'm sure, but one box of pudding produces a thick and rich hot cocoa!