Matty and MUNCHIES are collaborating with Cholula Hot Sauce to bring a dinner series to three American cities. Hurry up and get tickets.
Thick-cut bacon, sharp cheddar cheese, country bread—ready in under an hour. There’s just nothing wrong with that.
A perfect patty, bone marrow, homemade pickles, potato buns, and cheddar mayo add up to make these the best little burgers ever, courtesy of Chris Kronner from Kronnerburger.
We’ve got to stop thinking of the patty melt as the cheeseburger’s sad, distant relative, and start seeing it for what it is: a seriously kickass sandwich.
We asked a few of our chef friends to reinterpret game-day party snacks from wings to sliders.
After cooking in some of San Francisco's best restaurants, I've realized that the zen of making burgers is the culinary focus that I want to master. But it wasn't until I started slaughtering my own beef that I figured out the secret.