Picture this: It's the first barbecue of the summer, and you've got 30 guests gulping beers in the backyard. And then there's you. An hour into the event and you're still stuck behind the grill…
The major issue with most veggie burgers? Texture. They're often mushy, and tend to break apart into messy chunks. Food falling out of your sandwich: never a good look when you're making small…
There was a time, not so long ago, when grilled portobello "burgers" were often the only vegetarian option at many a middle-range restaurant. And while no one wants to go back to those dark ages…
We'd like to meet the guy who first decided to put a big, juicy burger patty between two slices of brioche. It's a multicultural marriage made in culinary heaven: the French are responsible for…
McDonald's burgers might seem unseemly in a post-Super Size Me world, but admit it: there's something delectably nostalgic about that super-soft, squishy bun. And it’s…
Many an American childhood involves processed cheese—there's just something about a warm grilled cheese, filled with gooey, melty Kraft American, or a big bowl of creamy Velveeta Shells &…
Japanese mayonnaise (and Kewpie brand in particular) is beloved worldwide for its delightful spreadability, savory flavor, and sunny disposition. Why does it rise above…
This isn’t one of those flat-flavored “artisanal” ketchups they serve at gastropubs and upscale burger joints. Those usually leave us wishing we had a few packets of Heinz in our pockets. Because…
This tony cousin of guacamole is a rich, buttery spread of pure, savory avocado. Tacos, burgers, chips, and tartare will all benefit from this bright-green vegan mayo. Try pairing it with ceviche…
What smells better than onions browning on the stove? Nothing we can think of. Caramelized onions taste amazing too, lending rich, satisfying deliciousness to all kinds…
Enhanced with a vinegar-and-red-wine reduction—plus sugar, salt, and a bit of malic acid—our sweet, tangy, and bold Red Onion Jam is a suitable match for even the richest red meats and most…
In Texas, beef barbecue is king. And many purists discourage sauce—in the central part of Texas most barbecue joints don't even put it out. The pitmasters of Eastern Texas are more permissive with…
Though the French canon does not technically categorize a demi-glace as a “mother sauce”—those sauces from which numerous others are derived—this sauce is, in fact, the springboard for many…
French fry lovers, consider yourselves warned: these crispy treats are a category-shattering work of wonder. And once you’ve tried them, the oil-soaked sogsters at your local diner may no longer…
When done well, French fries are truly remarkable—crispy on the outside, light and fluffy on the inside. Here, we use a triple-cooking process made famous by British chef Heston Blumenthal. This…
Potato chips are delicious—plain and simple. (And if you make them yourself, they're not really junk food, right?) We cut ours nice and thick so they can hold up to dipping sauces and still have a…
When you make Beef Short Ribs or Smokerless Smoked Chicken as mean as ours, it’s easy to see why plain ol’ potato salad is rarely the star of the barbecue show. Here, however, we treat spuds like…
Fresh dill pickled cucumbers are hard to come by these days. Though Americans consume 5.2 million pounds of them annually, most of the ones we buy in the grocery store are canned in a jar—nothing…
Ambitious cooks love nothing more than recreating their favorite commercial foods at home, then lending their own special touch to the mix. If you've been dreaming of honing a homemade recipe for…
Toasting buns: a controversial topic. On one hand, toasting imparts that nice crispness—plus the sexy grill marks—that discerning guests will expect when you have them over for a backyard meat…
The smash burger has been around a long time. The core principle is this—take a pile of loosely packed ground beef, lay it onto a very hot griddle, press it down flat as a pancake, and then let it…
What’s the difference between sausage and hamburger? It’s pretty simple. Sausage is what you call hamburger once you add seasoning, mix it up, and emulsify…
Tomatoes make great ketchup because of their umami flavor properties. But mushrooms also make fantastic ketchup—they naturally contain MSG which makes them an umami powerhouse…
Need a break from the run-of-the-mill yellow or Dijon mustard? Try making this double malted mustard. Malting usually takes time, but by using malt vinegar and barley malt syrup, this mustard…