Because someone had to do it, we tried all four Munchie Meals at Jack in the Box, including the Brunch Burger, Exploding Cheesy Chicken, Loaded Nuggets, and Stacked Grilled Cheese Burger.
Check out this year's fun (and mostly frivolous) gift ideas for the burger lover on your list.
Ever wondered what the daily specials on Bob's Burgers would taste like? So did Cole Bowden, creator of The Bob's Burger Experiment.
Searching for a fun new spin on a white pie? Look no further than this Brussels sprout and pancetta pizza with Béchamel sauce from Cucina Urbana in San Diego.
I'd recommend Gordon Ramsay BurGR in the Planet Hollywood casino if it weren't for the slow service and constant "ma'am"-ing I endured during my visit.
Two new gingerbread cookie-inspired candies recently hit the shelves, but only one is worth buying. Find out which one to put at the top of your list (and which one to pass on).
How many times in the average month do you eat burgers? Let us know in this week's poll.
The Cheesecake Factory has a low-calorie turkey burger with mushrooms, garlic, and spices blended into the patty, but don't order it unless you want to feel like a parched iguana for the next four hours.
This week, we're curious how you like your burger cooked. Do you like 'em super rare, or completely cooked through? Have your say in this week's poll.
Burgers finally got their due at this San Diego Bay Wine and Food Festival event, which showcased 15 different burgers from restaurants and catering companies.
Have you ever discovered a place that has amazing sweets—and feel equally happy and sad that you don't live closer? That sums up my feelings about the citrus soft serve at Nokomis Groves: on one hand, I'm bummed that I can't eat it every day, but I'm also relieved, because if I lived within striking distance, I'd have no choice.
Getting a double cheeseburger, fries, and a can of pop for just over $6 (after tax) is worth celebrating, even if the patties are cooked from frozen.
Bacon cubes and truffle sauce on a burger? Yep, it's a thing.
McDonald's locations in Laguna Niguel, CA and Romeoville, IL are testing a brand-new idea: allowing diners to custom-build their Quarter Pounder using an iPad.
In Savannah, Leopold's is where you want to be for big scoops of rich, silky ice cream. Some recipes haven't changed since the shop originally opened back in 1919.
Executive chef Anthony Meidenbauer shows how Holsteins' signature burger—the Gold Standard— comes together, from the (brioche) bun up.
Earlier this month, we put out a call for your homemade turkey burgers, and the AHT community responded with submissions that range from quick and easy to totally inspired. Take a look!
Not too long ago, the idea of topping a burger with a fried egg was exotic. Now? Not so much! This week, we're asking you feel about eggs on burgers. So, what do you say? Way, or no way? Take the poll and let us know.
Panera's newest beverage is a gussied-up hot chocolate topped with whipped cream, salted caramel syrup, and chocolate chip marshmallows.
Check out some of the highlights and all of the top 10 finalists from the World Burger Championship, held in downtown Las Vegas, as part of the 2013 World Food Championships.
Paul McCabe, Executive Chef at The Royal Palms Resort and Spa (including on-site restaurant T. Cook's) lets us in on his top 5 burgers in the Phoenix area.
If you make it past the breadsticks, oil-slicked salad, and a carb-heavy entrée at the Olive Garden with room for dessert, you've got 14 different items to choose from. We tried every last one to find out which (if any) are worth splurging on.
Portland ice cream shop Salt & Straw has created a five-pack of flavors that pay homage to the annual Autumnal feast, including mincemeat, pumpkin custard and spiced chèvre, and yep... even turkey. We tried them all.
Four spicy new sandwiches topped with a triple-hit of jalapeños might be coming to a McDonald's near you.
The burgers at this hip neighborhood spot in Savannah show promise, but the pretzel bun has got to go.
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).
Can't wait for Thanksgiving to have a pumpkin dessert? This unusual pumpkin eclair might be just what you're looking for.
Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage.
There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top.
If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate and toasted pecan that's deeply satisfying.
Fluffy, light pumpkin spice cookies sandwiched over gooey dulce de leche.
The recipe for lemon-roasted potatoes in Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is definitely one of their easiest. Yet despite its simplicity, it still delivers on their title's promise—tender, luxurious potatoes infused with the perfume of the tangy lemons and sweet onions.
We're wrapping up San Francisco Mission Sandwich Week with the best of the rest. The sandwiches in this list are the odds and ends that were tasty and memorable enough to earn a place in my notebook and camera roll, but didn't fall neatly into my Grilled Cheese, Mexican, or San Franciso-style Sub categories. What we've got here is a mix of fancy, simple, wacky, and otherwise plain delicious options.
A quick and easy weeknight one-pot spaghetti with turkey bolognese. The meaty secret? A splash of Asian fish sauce added right at the end to amp up the umami.
You want to bake, you over-achiever you, and none of this cookie or brownie business. That's for bake sales and office parties. You want a showstopper. Can I suggest pavlova? Here are a few reasons why.
Southeast Asia is home to an incredibly rich food history. From French colonial-inspired bánh mì to Singapore's iconic chicken rice to creamy Thai tom yam kung soup, this is one cuisine that embraces enough flavors to satisfy any palate. Here are 19 recipes to get you started!
This creamy cheese cake tastes of honey and cinnamon.
Here's a short list of some of the tricks I find most useful in the kitchen. If you have more tips, please leave them in the comments!
Not your average bar cookie. Crunchy Twix bars, pecans, bittersweet chocolate, and a homemade caramel all set over a buttery shortbread crust.
Cool, clean, and pleasantly tart lime ice cream is just one step away from becoming a dead-ringer for key lime pie. Let's make it happen.
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.
These vanilla cookies are covered in sprinkles, just like your local Italian-American bakery used to make.
Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
Like jiggly squares of summer sunshine, lemonade jelly from Bakeless Sweets packs a sweet punch softened by a vegetal kiss of basil.
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
The main concept behind the sauce is the addition of vodka brings out flavors in the tomatoes that are alcohol soluble, leaving a spicy, acidic mixture that is tempered with heavy cream to create a rich and vibrant sauce in the end.
French bread pizza doesn't have to be that boring, overly sweet, soggy staple of cafeteria lunches that we all know. Here's how to make a version that's boldly seasoned, well balanced, and perfectly textured.
I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.
Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor.
When you enter Smuggler's Cove on Gough Street in San Francisco, it's as if you're inside a ship, decked out with ropes and fishing buoys, lanterns and ancient bottles of rum. But when you're done gawking, there's a decision to be made—what to drink? There are 75 different cocktails on the menu, so we reached out to bartender Steven Liles for a little help.