Shake Shack

1.23.19

It's Wednesday, January 23, and This Pizza-Topped Sushi Roll Costs $36

Also, this tiny house runs on... Dunkin'?

11.6.17

Stuff Your Face With Shake Shack to Celebrate Our New Book

We're launching a limited run of heavy hitters worthy of any 'Chef's Night Out' binge.

7.27.17

Become the Master of Your Own Fries

Grab life by the fries.

7.25.17

Homemade French Fries Recipe

The key to crispy fries? It's all about the double-fry.

7.25.17

This Milkshake Recipe Is Infinitely Customizable

Shake Shack's Mark Rosati wants you to customize your chocolate shake like crazy.

7.24.17

Chocolate Shake Recipe

You can use this as the base for building the shake of your dreams. Throw in chunks of cake, cookies, or brownies and blend.

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7.14.17

Cheese Sauce Recipe

Don't limit yourself to using this sauce on fries. Use it for macaroni and cheese, throw in some salsa and serve it with tortillas, or straight up drink it (yes, it is that good).

6.21.17

MUNCHIES: The Podcast: Anatomy of Shake Shack

We sit down with Shake Shack's Culinary Director, Mark Rosati, to discuss some of the secrets behind how this popular burger spot runs its operations.

10.8.16

Almost None of Your Friends Have Ever Tried a Big Mac

Only a tiny fraction of millennials have ever tasted a Big Mac—and that's not the only reason McDonald's is freaking out.

6.8.16

Fast-Casual Restaurants Pile On Even More Calories than Fast Food

If you're trying to cut calories, fast-casual restaurants are a worse place to grab a bite than regular fast-food restaurants.

12.12.15

Tumblr Power Users Pretend to Eat Burgers at Shake Shack Soiree

Party Girl is a bi-monthly fan fiction column. From a darkened corner of her bedroom in Los Angeles, Mira Gonzalez fantasizes about all the hottest parties in New York.

12.3.15

The First Certified-Organic Fast Food Chain Is a Chicken Sandwich Joint

Move over, Fuku: this West Coast chicken sandwich spot has received the elusive USDA restaurant certification of being officially, 100-percent organic.

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