Reeses Peanut Butter Cups meet a Butterfinger bar in the newest item in the candy aisle.
Over 40 local restaurants will serve a featured burger for $5 during the first annual CityBeat San Diego Burger Week (March 7-16). Check out my top six picks for where to go.
This stylish new spot in downtown San Diego serves an awesome upscale burger that's totally worth the investment.
This new burger from McDonald's is the first sandwich that includes "special sauce" since the Big Mac.
Look out, Nutella. These new spreads from Hershey's (chocolate, chocolate hazelnut, and chocolate almond) are pretty awesome.
In this edition of "Grilled", Joshua Spiegelman and Lynn Gorfinkle of Roam Artisan Burgers in San Francisco talk about their burger preferences, share some burger-making tips, and more.
Are you a fan of stuffed patties, or would you rather have all of that good stuff on top or below the meat? Have your say in this week's poll.
Attention In-N-Out fans: a 100-square foot replica of the very first In-N-Out burger stand recently opened in Baldwin Park, CA.
This King Cake mix from Mam Papaul's has everything you need to make a cake that serves 18 people, including a tiny plastic baby.
Steak 'n Shake's new Pepperoni Pizza Steakburger is the most promising burger/pizza hybrid we've seen in recent history.
If you think the modern-day Ronald McDonald is creepy, feast your eyes on the circa-1963 Ronald, portrayed by Willard Scott, who later became the weatherman for The Today Show.
Michael Symon proved he's a force to be reckoned with at the 2014 South Beach Wine and Food Festival Burger Bash with his fourth People's Choice Award win. Shake Shack nabbed the Judges' Award.
Have you visited a celebrity-owned burger restaurant? Would you go back, or was the experience a let-down? Chime in with your thoughts in this week's Open Thread.
This time on "Grilled", we're talking burgers with J. Dean Loring, CEO & Co-Founder of Burger Lounge, a fast-causal chain with a dozen locations (eight in San Diego, four in LA).
Yep, you read that right. This new burger from the Food Drunk truck in New Orleans has a King Cake-inspired bun.
In honor of Pop-Tarts' 50th birthday, Chocolate Vanilla Crème has returned to grocery store shelves. The toaster pastry features a chocolatey crust with vanilla crème filling that's topped with frosting and sugary, chocolate "sprinkles". But, is it worthy of a spot in your grocery cart? We found out.
A new pub recently opened in San Diego's Gaslamp Quarter, and while the burgers are affordable, they're nothing special.
Brian Huskey (Top Chef Season 11 and R&D Chef at three Peruvian restaurants in LA) lets us in on his top five burgers in Los Angeles.
If you've let your eyes wander to the selection of baked goods while in line at Starbucks, you may have noticed three new additions to the pastry case: chocolate caramel muffins, salted caramel squares, and salted caramel cake pops. We tried them all.
This new flavor of Goldfish Grahams doesn't quite taste like you'd expect, but trust us, they're awesome.
Under- or over-cooked burgers are a bummer, but do you care enough to send your burger back if it's not cooked to your requested doneness? Let us know in this week's poll.
The newest frappé at McDonald's features a chocolate and coffee base that's buzzed up with ice, strawberry-flavored syrup, and chocolate chips, then topped with whipped cream and strawberry drizzle. We stopped in to test it out.
Let's say you left your Valentine's Day shopping to the last minute and your only options are a heart-shaped box of Russell Stover or Whitman's chocolates. Which should you choose? We found out.
Mindy Segal, owner of Mindy's Hot Chocolate in Chicago, shares all the treats on her Valentine's Day wish list, from soft serve ice cream kissed with cinnamon and caramel, to salty-sweet Basque cake.
These roll out cookies can really be made for any occasion, but a pumpkin-shaped cookie cutter, some chocolate chips, and some orange sanding sugar makes quick work of turning them into a spooky treat.
This stunningly beautiful loaf is a new favorite in today's babka-fied New York.
Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
Got the spaghetti blues? Amp up your routine with this cheesy-meaty baked version.
A couple weeks back, my wife gave me a challenge: entertain her two friends visiting from Colombia with a food tour of Little Italy and Chinatown that lived up to my own standards of good food, catered to their tourist desires for a bit of history and a unique-to-New York feel, and clocked in at under $20 per person.
These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time.
The Ferry Building Marketplace has so many great food options it can be difficult to choose just a few. If you're a local looking for something new or a visitor looking for something extraordinary, here are the sweets I'm eating right now.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
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.