Additional Articles/Posts by Dan Myers

  • 19 Goofy Things You Didn't Know About Food at Disney Parks
    At Disney World and Disney Land, literally everything has been thought of. The “imagineers” have been tasked with creating a perfect little world for everyone who visits, and they actually gave a lot more thought to the food served there than...

  • 1) Commander’s Palace
    A slice of New Orleans dining history — it opened in 1880 — this culinary landmark has long been collecting accolades for everything from its service, to its wine list and its "haute Creole" cuisine. Two of its alumni, it might be noted, are Paul...

  • 2) Galatoire’s
    A Bourbon Street landmark, Galatoire’s has been serving classic Creole, New Orleans style cuisine for many generations. The immense menu has changed little over the past century-plus and is full of things like turtle soup au sherry, oysters en...

  • 3) August
    John Besh is one of the most interesting and ambitious chefs in the Crescent City today. The American menu at this splendid eatery shows his love for, and understanding of, French, Italian, and high-level American cuisine; much of it...

  • 4) Peche Seafood Grill
    Donald Link’s top entry on our ranking, Peche demonstrates that the chef can glorify fish just as well as he does pork. Named one of Bon Appetit’s Top 50 New Restaurants in 2013 and the home of James Beard Award winner for Best Chef — South Ryan Prewitt,...

  • 5) Cochon
    A serious cult favorite since it opened in 2006, Cochon is the domain of pork-loving chef Donald Link, proprietor of the popular Herbsaint and winner of a James Beard Award for his Real Cajun cookbook. Inspired by Cajun and Creole...

  • 6) Domenica
    Chef Alon Shaya (recently nominated for a James Beard Award for Best Chef — South) serves some of America's best pizza at John Besh Restaurant Group's New Orleans restaurant Domenica (Italian for "Sunday") in the renovated and historic Roosevelt...

  • 7) Herbsaint
    Chef Donald Link is the latest in a long line of world-class chefs to hone his chops in New Orleans, incorporating the city’s flavors and vitality into his cooking. Link is also the man behind the now-legendary Cochon. Herbsaint is his more...

  • 8) Root
    This Central Business District gem serves cutting edge modern American fare under the helm of chef and co-owner Philip Lopez, who opened the restaurant in November 2011 to near-universal acclaim. His menu is all over the map, in the best way possible; the...

  • 9) SoBou
    Short for South of Bourbon, SoBou is the Commander’s Family’s “saloon”-style restaurant, focused on elevated bar food and great cocktails. One look at the menu tells you all you need to know that this place is all about having a great time: crispy boudin...

  • 10) Willie Mae’s Scotch House
    You haven’t truly had fried chicken until you’ve had it from Willie Mae’s, a legendary restaurant located in New Orleans’ Fifth Ward since 1956. Look around the two no-frills dining rooms and you’ll see nothing but fried chicken, even though other...

  • 11) Domilise’s
    The conversation about New Orleans' best po'boys is a serious enough one to have set The Times-Picayune's own restaurant critic Brett Anderson on one of the city's most cherished endeavors: to find the best roast beef po'boy. Sure, that meant hitting up...

  • 12) The Camellia Grill
    Founded in 1946, this Carrollton landmark is nothing short of legendary. Undoubtedly one of the world’s finest diner-style restaurants, the crowds line up on a daily basis not just for the retro charm and friendly service, but for legendary chocolate...

  • 13) Bayona
    Chef Susan Spicer was one of the pioneers of locally-sourced “slow food” in New Orleans, and for the past 23 years she’s been holding down one of the city’s most consistently good restaurants, Bayona. She draws influence from everywhere from the...

  • 14) Jacques-Imo’s
    Jack Leonardi’s style of cooking is big, bold, and undeniably delicious, and at Jacques-Imo’s (which is a play on his name), his brand of “real Nawlin’ food” is the center of the action at a restaurant and bar that also turns into a nightly party. The...

  • 15) Red Fish Grill
    Ralph Brennan’s casual seafood spot has made a name for itself on Bourbon Street not just as a respite from the party outside the front door, but as one of the best places in town to sample the finest Gulf seafood, cooked according to classic Cajun and...

  • 16) Emeril’s
    At this point, Emeril Lagasse can be resting on his laurels, content in his standing as the country’s most well-known New Orleans chef with a roster of 13 restaurants from Orlando to Las Vegas, but at his flagship New Orleans restaurant, the one that...

  • 17) Drago’s
    It’s rare that one food item puts a restaurant on the map, but at Drago’s, which has one location in Metairie and another in the Hilton Riverside, it’s all about the Charbroiled Oysters. The menu claims that this is “the single best bite of food in New...

  • 18) Dooky Chase
    Since 1941, Dooky Chase has been a Treme Creole landmark, all thanks to the now 91-year-old chef and owner, Leah Chase. Her unique breed of down-home Creole cooking has made this restaurant a must-visit, and when it was nearly destroyed in Hurricane...

  • 19) Clancy’s
    Since the beginning of the last century, the space on the corner of Annunciation and Webster has been either a restaurant, bar, or both, and since the 1940’s it has been the home Clancy’s. Originally a typical po’boy eatery and local watering hole, it...

  • 20) Parkway Bakery
    Located in Mid-City New Orleans, this local favorite is renowned for their version of the southern classic: the po’boy. The Wall Street Journal, Travel and Leisure, and The Food Network are just a few who have recognized the establishment as serving the...

  • 21) Coquette
    Chef and co-owner Michael Stoltzfus grew up on a 140 acre working dairy farm on the eastern shore of Maryland, which may explain his regionally-sourced menu that changes with the seasons and includes fried gulf shrimp with chili jam, horseradish, and...

  • 22) Gautreau’s
    At a time when some the most celebrated restaurants in the country boast a casual and relaxed atmosphere, Gautreau’s remains unapologetically fine and formal. Chef Sue Zemanick is the star of this culinary show, as for years she has garnered critical...

  • 23) La Petite Grocery
    Executive chef and co-owner Justin Devillier is a decorated member of the New Orleans restaurant scene; in 2008 he was singled out as the “Chef to Watch” by The Times-Picayune, and in 2009 the New Orleans City Business Culinary Connoisseurs named him one...

  • 24) MiLa
    Located in the Renaissance Pere Marquette Hotel, MiLa chefs Slade Rushing and Allison Vines-Rushing heavily emphasize the produce and foodstuffs they source from regional farms, marrying traditional Southern classics with fresh and unorthodox ingredients...

  • 25) Mahony’s
    This destination serves chicken liver and soft-shell crab po’boys, a delicious spin on local tradition. Mahony's claims to be the "finest restaurant" in New Orleans, and the shop prides itself on Southern hospitality and both new and...

  • 26) Dickie Brennan's Steakhouse
    This French Quarter power broker staple is located in a clubby, basement-level space, and is a regular hangout for the city’s wheelers and dealers and high-rollers. With a swanky bar and six private dining rooms, Dickie Brennan’s serves...

  • 27) The Joint
    Opened in 2004 by Jenny and Pete Breen, The Joint has made a reputation for itself in both the New Orleans culinary community and the national barbecue scene. It was featured on Diners, Drive-ins, and Dives in 2008 and it’s easy to see why, as their menu...

  • 28) Lüke
    You’ll be seeing a lot of John Besh on this list, and with good reason: he’s quite possibly the reigning king of New Orleans fine dining at the moment. At Lüke, his homage to the grand Franco-German brasseries once popular in New Orleans, he demonstrates...

  • 29) Mother’s
    There’s no other restaurant quite like Mother’s, which has stood guard since 1938, when the skyscrapers that surround it on Poydras street were still low-slung rooming houses and waterfront taverns. Folks line up daily to try the offerings from this...

  • 30) Boucherie
    In May 2011, chef Nathanial Zimet was shot three times and critically wounded during an attempted robbery, but the New Orleans culinary community rallied around him; his kitchen staff kept the restaurant open, and some of his customers and colleagues...

  • 31) Maurepas Fine Foods
    Owner and chef Michael Doyle’s belief that Southern food is both inclusive and hip is demonstrated by Maurepas’ often lengthy wait time for a table and the stellar reviews from locals and restaurant critics alike. The chef sources most of his ingredients...

  • New Orleans’ 31 Best Restaurants
    There are few cities that are as renowned for their food as New Orleans, Louisiana. The Crescent City has a food culture all its own, with insanely delicious po’ boys, hushpuppies, and other specialties that put it on the map lurking around...

  • What are Kale Chips?
    For those who are looking to eat healthy but are also craving something salty and crunchy, look no further: kale chips to the rescue. But what are these crunchy chips, exactly? [related] Kale is, obviously, a leafy green, and it also happens to be one of...

  • Noodles and Company Nutrition
    Noodles & Company is a chain that’s focused on noodles and pasta dishes. While that might sound like it’s all macaroni and cheese and other high-fat, unhealthy food, they actually pay a lot of attention to nutrition. [related] Not only do...

  • Krispy Kreme Nutrition
    Krispy Kreme has more than 50 doughnuts in their repertoire, and each one has a different amount of fat and calories. Their website lists the nutrition information for every Krispy Kreme offering from Jack-O-Lantern doughnuts to a mocha latte to bagels...

  • Hershey Park Restaurants
    Hershey Park (or its official name, Hersheypark) is located in Hershey, Pennsylvania, and is one of the country’s most popular theme parks. Odds are you’ll work up an appetite during your visit, and thankfully there are plenty of dining...

  • 2012: Green Chicken
    When chicken isn’t served by the expiration date on the package, it begins to smell and turn green, but employees at one location in Oregon were forced by the franchise owner to sell it anyway. A manager who was forced to serve rotten chicken and produce...

  • 2012: Spoiled Chicken
    It’s KFC company policy that chicken needs to be sold a maximum of 10 days after being slaughtered, but in 2012 employees at one location in Conroe, Tex. were forced to serve chicken that was 16 days old, even though it apparently smelled so bad that it...

  • 2012: Raw Chicken
    In 2012, a Reddit user uploaded a photo of what appears to be a chicken sandwich with a bite taken out of it, revealing completely raw chicken beneath. The photo was taken at a location in Ontario, Canada, and it’s unclear what the chain’s response was....

  • 2014: Raw Chicken
    A woman who ordered two fried chicken sandwiches in San Diego discovered to her horror, after biting into one, that it was completely raw. The manager told her husband that the deep-fryers had broken down and the restaurant continued serving food as if...

  • 2005: Salmonella
    One of the biggest nightmares in KFC history happened in 2005, when a 7-year-old Australian girl and her family fell ill after eating salmonella-infected KFC Twister wrap. The girl suffered salmonella encephalopathy, leading to brain damage, a blood...

  • 2012: Head
    In 2012, a woman and her kids ate dinner at a KFC in Virginia, only to discover a whole battered and fried head in their bucket. 

  • 2013: Kidney
    In 2013, another UK resident, this time in Essex, got quite a shock when he was pulling meat off the bone of his fried chicken meal and encountered a “horrible wrinkled foreign body." He thought that it might have been a brain, but KFC confirmed that it...

  • 2014: Hand Towel
    In June 2014, a woman and her stepson ordered chicken nuggets at a U.K. location of the chain, and when the 7 year-old boy bit into a piece he discovered that it didn’t contain any chicken, just a rock-hard blue hand towel. KFC apologized and offered the...

  • You Won't Believe These Things KFC Has Fried
    Every so often, a report comes along of someone finding something in their food order that’s definitely not food. The most recent example? A guy who found a dead rodent in his wrap from Chop’t. But finding something mysterious in your KFC...

  • 10 Things You Didn’t Know about Auntie Anne’s
    For many, no trip to the mall or road trip pit stop is complete without a visit to Auntie Anne’s. The chain, which has more than 1,200 locations globally, sells tasty and unique pretzels in several flavors, including a pretzel-wrapped hot dog. Here...

  • Green Beans vs. Haricots Verts: What's the Difference?
    When you’re in the supermarket and looking to buy some green beans, you’re often presented with two options: green beans, and usually right next to them, haricots verts, sometimes called French beans. What’s the difference between the...

  • What is Goetta?
    If you live in the Cincinnati area, you’ve most likely heard of goetta, and have most likely tried it. If not, you’ve probably never even heard of it. Goetta is one of those regional foods that, unlike lobster rolls and deep-dish pizza, has...

  • What is a Langoustine?
    You’ve probably spotted langoustines on restaurant menus, or possibly garnishing raw bars, and wondered just what in fact they are. Well wonder no further. [related] Langoustines, also known as Norway lobsters, Dublin Bay prawns, scampi (in Italian...

  • Zacuscă
    This spread is incredibly popular in Romania and other parts of the Balkans, and is catching on with vegetarians worldwide. It’s traditionally made with roasted eggplant or sautéed and chopped raw onions, tomatoes, and roasted red peppers, but some...

  • Salmoriglio
    This Southern Italian condiment is made by combining lemon juice, olive oil, minced garlic, parsley, oregano, and salt and pepper, and is a perfect, bright and zingy accompaniment to grilled and roasted meats and seafood. We recommend you make your own;...

  • Mostarda
    This popular Italian condiment, typically associated with Christmas, has quite a unique flavor; it’s typically made with made with candied fruit and mustard oil, giving it a sweet, complex flavor. There are regional variations all over Italy, but it’s...

  • Gochujang
    This pungent paste is one of Korea’s most popular condiments, and is traditionally made with red chiles, glutinous rice, fermented soybeans, and salt. It adds an umami and sweet and spicy pick to anything it comes in contact with; it’s most commonly used...

  • Tkemali
    Another major Georgian condiment, tkemali’s primary ingredient is sour plums. It’s pungent and tart, and is typically also made with garlic, dill, chili peppers, cilantro, and mint. It’s essentially the Georgian ketchup, and pairs well with grilled meats...

  • Ajika
    Popular in Russia, Ukraine, and other parts of the Caucasus including Georgia, ajika is a spicy sauce made with red peppers and other ingredients that vary regionally, including garlic, dill, and walnuts. Several different varieties can be purchased at...

  • Gentleman’s Relish
    Another British mainstay, Gentleman’s Relish is a pungent anchovy paste also known as Patum Peperium. Invented in 1821, it’s strong, salty, and slightly fishy, with 60 percent anchovies and the rest butter, herbs, and spices. The full recipe is a well-...

  • HP Sauce
    No English pantry is complete without some HP Sauce, and it’s a tragedy that it hasn’t caught on more in America. A “brown sauce” produced by Heinz and first introduced in 1895, it’s an umami-rich condiment made with malt vinegar, tamarind, tomatoes,...

  • Sambal
    This Indonesian condiment is made primarily with chili peppers; other ingredients can include fish sauce, garlic, shallot, ginger, lime juice, sugar, and vinegar. It pairs perfectly with fried chicken and grilled or fried fish. Sambal oelek, a popular...

  • Achaar
    Achaar is a family of pickled fruits and vegetables popular in India, chopped into small pieces and cooked in oil and brine with lots of salt, turmeric, and other spices. They vary from region to region, but are usually made from mango and lime, and can...

  • Beyond Ketchup: 10 Condiments You Need to Know About
    Once upon a time, there existed only ketchup, mustard, mayo, relish, barbecue sauce, and salad dressings in the American canon of condiments. Now, thankfully, there’s literally a whole world of condiments out there, and we’ve gathered 10 that...

  • Great Chefs Gather at the River Café to Honor Gerry Hayden
    Wednesday night, some of the country’s finest chefs gathered at Brooklyn’s renowned River Café to honor their friend Gerry Hayden, who is suffering from ALS. Hayden began his career at the esteemed restaurant at the foot of the Brooklyn...

  • Noma, Copenhagen
    Arguably the most definitive dish at Noma, the donut with preserved fish and cucumber is a study in flavors, textures, and whimsy. It’s a gorgeous and intriguing dish, but here it looks like a mummified lizard got trapped in some sort of orb. 

  • #1 Noma, Copenhagen
    René Redzepi elevates Nordic food to new heights at his 10-year-old Copenhagen restaurant, which few would argue is anything but the world’s best. Here we see his dehydrated celeriac with truffle sauce and sorrel stalks and leaves, but apparently the...

  • El Celler de Can Roca, Girona, Spain
    This same photographer also decided to take a photo of the “tapas” course: fennel velouté with sea water; pigeon parfait with Bristol Cream, orange, and spices; and fig terrine with bitter tender almonds and foie gras. He somehow managed to make sure that...

  • #2 El Celler de Can Roca, Girona, Spain
    This family-owned restaurant gives diners one of the finest hospitality experiences anywhere, while also stimulating their senses, emotions, and memories via a 14-course Catalonian feast. The blurry blob on this plate is actually dulce de leche with sheep...

  • #3 Osteria Francescana, Modena, Italy
    Massimo Bottura is one of the world’s great culinary visionaries, and at his restaurant he’s fusing classic Italian fare with avant-garde, modern sensibilities, with a dash of fun on the side. This dish, however, looks like a dark blob with moss growing...

  • #4 Eleven Madison Park, New York
    The caption corresponding with this photo only said “There’s truffle in there.” How do you even eat this?

  • #5 Dinner by Heston Blumenthal, London
    Big, bold dishes inspired by British culinary history are the name of the game at this London spot, and this pork chop appears to be nicely-cooked. The spelt and something called “Robert sauce” on the side, however, is nothing short of frightening-looking...

  • #6 Mugaritz, San Sebastian, Spain
    At this restaurant, there’s no menu and each diner gets about 20 personalized dishes intended to shock, surprise, and change your concept of what restaurants can do. We’re not sure if this unidentified dish achieved any of the above, but the diner was...

  • #7 D.O.M, Sao Paulo, Brazil
    Chef Alex Atala has taken fine dining out of the Italian and French domain with this groundbreaking South American restaurant, where each dish required trips deep into the Amazon to source ingredients and conduct research. We’re sure that this dish,...

  • #8 Arzak, San Sebastian, Spain
    Multiple generations of the Arzak family helm the kitchen in this showcase for the finest Basque cooking. This is certainly not one of the better photos of this dish, which is supposedly a crisp cone of yucca filled with foie gras mousse.

  • #9 Alinea, Chicago
    Grant Achatz is pushing some serious culinary boundaries at Alinea, and one of his signature dishes is the Hot Potato/ Cold Potato, which brilliantly combines hot and cold elements into a perfect mouthful. This dark, blurry photo of it is instead focused...

  • #10 The Ledbury, London
    Chef Brett Graham’s Notting Hill gem cracked the top 10 this year, and his tasting menu has won some serious accolades. One of the theatrical highlights of the meal is the presentation of their signature ash-baked celeriac with wood sorrel, which in this...

  • The Worst Food Photos from the World's Best Restaurants
    When we’re eating a great meal at a restaurant, most of us have the compulsion to whip out our iPhones and snap some food porn. And if that meal happens to be at one of S. Pellegrino’s 10 best restaurants on earth, even the worst photographers...

  • Swanson Rib Style Boneless Pork
    This McRib knockoff contains 530 calories and 21 grams of fat, and is about the last thing on earth we’d want to eat. 

  • Skyline Chili Spaghetti
    One of Cincinnati’s most famous native dishes… doesn’t quite translate to the freezer case. 

  • Banquet Salisbury Steak
    We’re sure there’s a logical reason why, years after restaurants stopped serving Salisbury steak, it’s still one of the dominant frozen dinners. Sure isn’t because it looks decent. Why there are grill marks on this one is a mystery that will never be...

  • Stouffer’s Homestyle Salisbury Steak with Macaroni and Cheese
    The mac and cheese actually looks borderline edible here, but it usually does. As for the steak… we’ll pass. 

  • Atkins Swedish Meatballs
    We have a feeling the Swedes are a little misrepresented here. 

  • Marie Callender’s Chicken, Spinach, and Mushroom Lasagna
    More closely resembles the Gowanus Canal after a particularly torrential rainstorm. 

  • El Charrito Saltillo Dinner
    There’s supposed to be a beef enchilada in red sauce and a cheese enchilada in chili con queso in there, but all we see is muck. 

  • Banquet Sliced Beef
    No thanks. 

  • Banquet Country Fried Pork Meal
    This looks so frightening that even the breading is hiding. 

  • Atkins Meatloaf
    At least the veggies have grill marks!

  • The Most Frightening Frozen Dinners on Earth
    Frozen dinners hold an interesting place in American culinary lore. Once heralded as a marvel of modern technology, today they are generally despised by self-styled “foodies” while still selling quite well to everyone else. Love them or hate...

  • 1) Paula Deen
    In the most famous and disastrous celebrity chef PR nightmare ever, Paula Deen was embroiled in a major scandal in June 2013 after her admission that she used racial slurs in her restaurant leaked online. She handled it poorly to say the least, releasing...

  • 2) Adam Richman
    In June 2014, the host of Man v. Food, who recently lost about 70 pounds, posted a photo of himself on Instagram with the hashtag #thinspiration. It was clear that he didn’t know that it’s also a pro-anorexia hashtag, and when he was called out on it he...

  • 3) Martha Stewart
    In late 2001, Stewart sold $200,000 worth of stock in a pharmaceutical company called ImClone shortly before the FDA announced that it wasn’t approving one of its drugs, saving herself about $45,000. Her reason for selling the stock? She received a tip...

  • 4) Charlie Trotter
    A couple months before he passed away last year, legendary Chicago chef Charlie Trotter ejected students who had been planning on showing their art at his shuttered restaurant, and reportedly locked them out of the premises. Also, in December of 2012, he...

  • 5) Robert Irvine
    The host of Dinner: Impossible long claimed that he’d cooked for both queens and Presidents, but in early 2008 it was revealed that he’d done no such thing. His show was cancelled by the Food Network, but after issuing an apology and letting it blow over...

  • 6) Mario Batali and Joe Bastianich
    In a class-action lawsuit against the restaurant company run by chef Mario Batali and restaurateur Joe Bastianich last year, 117 employees from their restaurants claimed that they were forced to work more than 40 hours per week for less than minimum wage...

  • 7) Giada De Laurentiis
    This Food Network queen had rumors swirling around her in 2011, when tabloid Star reported that she’d been having a relationship with musician John Mayer. De Laurentiis and Mayer both vehemently denied the rumors (she released a statement to USMagazine....

  • 8) Gordon Ramsay
    Ramsay has a rough go of it in the late 2000s. First, there were allegations of a long-term affair, which he vehemently denied, and then in 2010, due to overexpansion, his restaurants were on the verge of bankruptcy, and several have closed since then....

  • 9) Ina Garten
    In 2011, Ina Garten got a Make-a-Wish request from a leukemia-stricken child who wanted to cook with her. Garten turned him down twice, resulting in a major blow to her reputation. Garten’s spokesperson told ABCNews.com that she received hundreds of...

  • 9) Anne Thornton
    Remember Anne Thornton? She was the host of a show on Food Network called Dessert First, which ran from 2010 to 2012. The reason for its cancellation? The network discovered that she’d plagiarized recipes from none other than Martha Stewart and Ina Garten...

  • 10) Todd English
    Chef Todd English has always been a bit of a “bad boy” chef, and he solidified his reputation in 2009, when he allegedly called bride-to-be Erica Wang on their supposed wedding day, told her it was off, then sent her a bill for half the cost of the...

  • The 11 Biggest Food Star Meltdowns and PR Disasters
    If you’re a celebrity, especially one with a wholesome image, you’re constantly walking a tightrope. One false move, and the entire house of cards that you’ve been building can come crashing down. If you’re a culinary celebrity, be...

  • Nutburger — Matt’s Place, Butte, MT
    Matt’s has been around for so long (84 years) that it’s on the National Register of Historic Places, and their “nutburger” is one of the original crazy-topped burgers. It’s simple, but still super-creative. A fresh beef patty (seared on the original cast...

  • Dee Snyder Burger — Grill ‘Em All, Los Angeles
    This super-popular food truck (now with a brick-and-mortar location as well) makes some wild burgers, but did you ever consider topping yours with peanut butter, jelly, bacon, and sriracha? It’s sweet, spicy, smoky, nutty, and absolutely insane. 

  • Beerger — PYT, Philadelphia
    PYT is renowned for its amazing burgers and wild toppings, but the everyday menu is actually rather straightforward and not too crazy. If you’re looking for the truly outlandish creations, you’ll need to check out their weekly specials. For example, take...

  • California Roll Burger — 26 Beach, Los Angeles
    26 Beach claims to be the originator of the sushi hamburger, and this surf-and-turf combination is quite a feat. Chef Katsu’s Original California Roll Burger includes an Angus beef burger topped with snow crab, avocado, pickled ginger, baby mixed...

  • Shrimp and Grits Stuffed Burger — The Nook on Piedmont Park, Atlanta
    So this burger cheats the list a little bit because the star of the show is stuffed inside the burger rather than perched on top. That said, this burger has plenty to offer by way of toppings as well — the patty is stuffed with a combination of...

  • Pitts-Burgher Cheese Steak — Primanti Bros., Pittsburgh
    This outrageously large burger is big enough to share… with plenty of friends. It starts with a burger topped with melted provolone cheese, then topped with a mountain of French fries, tomato, and sweet-and-sour coleslaw, all piled into crusty...

  • Hot Fudge Sundae Burger — McGuire’s Irish Pub, Pensacola, Fla.
    This ¾-pound burger, comprised of Black Angus beef, is topped with a scoop of vanilla ice cream and drizzled with hot fudge sauce. It’s not unheard of to dip French fries in a milkshake (in fact, Wendy’s fries dipped in a Frosty is a cult classic...

  • The Daddy Mac — Hamburger Mary’s, Chicago
    This spirited spot, with restaurants in 11 other locations ranging from Orlando, Fla., to Portland, Ore., serves mammoth-sized burgers. One of their unique specialties is the Daddy Mac, which begins with their giant patty layered with Mary’s special sauce...

  • Brujeria — Kuma’s Corner, Chicago
    Another burger hailing from Kuma’s Corner, the Brujeria is topped with cream cheese- and chorizo-stuffed jalapeño poppers, Cheddar cheese, and charred tomato salsa. It’s certainly messy to eat, but the cleanup is well worth it.

  • Deep-Fried Gravy Burger — Wiener and Still Champion, Chicago
    Wiener and Still Champion is upping the ante with their newly unveiled deep-fried gravy burger. When you order this ⅓-pound burger, a disk of gravy will be breaded and fried to order, so that when you take your first bite, the warm, molten gravy...

  • Megadeth — Kuma’s Corner, Chicago
    This Chicago hot spot specializes in serving up badass burgers in a hard-rock-inspired setting. The Megadeth is just one of many outrageous burgers on Kuma’s menu, but between the chorizo, red potato hash, pico de gallo, cayenne avocado cream,...

  • The King — Boston Burger Company, Boston
    This burger is topped with bacon, fried banana slices dusted with cinnamon sugar, and a slather of creamy peanut butter. 

  • The Frenchie — DBGB, New York City
    Daniel Boulud is the godfather of offering high-end burgers in fine dining restaurants, and his DBGB serves a burger so luxurious it demands a spot on this list. The Frenchie begins with premium beef expertly cooked and topped with crispy pork belly...

  • White Trash Burger — Bukowski’s Tavern, Boston
    This Boston restaurant and tavern offers a burger featuring one of their signature dishes: White Trash Dip. The dip includes American cheese, green chiles, jalapeños, diced tomatoes, diced onions, and corn tortilla chips — the White Trash Burger is...

  • You Won't Believe How These 14 Restaurants Top Their Burgers
    As far as creativity and artistry are concerned in the world of fast-casual food, burgers are the ultimate blank canvas (right up there with pizza). For years now, burger menus have included a wide range of bizarre and ingenious toppings, from classics...

  • What is Knockwurst?
    If you’ve ever been to a German butcher, you’ll know that there are lots of different types of German sausages out there, frankfurters and bratwurst being the most popular. But there’s another, less popular sausage, that you should make...

  • Six Things You Didn’t Know About Ralphs
    Ralphs holds a special place in the hearts of many Californians, and with good reason: it’s a really good supermarket. Here are some facts you might not have known about the biggest supermarket chain west of the Mississippi: There’s a Reason...

  • Lovers’ Quarrels
    Stealing your partner's French fries is reportedly one of the biggest reasons for quarrels in restaurants.

  • French Fry Feed
    The world's largest “French fry feed” is held every year in Grand Forks, North Dakota, during Potato Bowl USA; more than 5,000 pounds were eaten there in 2012!

  • French Fry Museum
    The Fries Museum, or Frietmuseum, in Bruges, Belgium is the first and only museum in the world dedicated to potato fries. 

  • World Champion
    Ed "Cookie" Jarvis won the Nathan's Famous World French Fry Eating Championship in 1995 by downing a total of 4.46 pounds of crinkle cut fries in six minutes.

  • Hungry Belgians
    The U.S. eats more fries than any other country, but Belgians consume more French fries per capita.

  • Jefferson’s Favorite Snack
    Thomas Jefferson gets the credit for introducing French fries to America when he served them at a White House dinner in 1802 after reportedly requesting, "potatoes, fried in the French manner.”

  • Dickensian Roots
    The earliest known reference to French fries in English literature is in A Tale of Two Cities. Charles Dickens refers to “Husky chips of potato, fried with some reluctant drops of oil”. 

  • Packin’ on the Pounds
    The average American eats 30 pounds of French fries per year. You’re going to need a lot of ketchup.

  • McDonald’s is the Driving Force
    Around seven per cent of the potatoes grown in the U.S. end up being sold by McDonald’s. They sell more than ⅓ of all the French fries sold in restaurants in the U.S. each year.

  • Origin Story
    Should they even be called ”French” fries? Belgians claim to have invented ”Frites” and there is an ongoing disagreement between the Belgium and France over its true origin. Some also believe that the fry may have first been introduced in Spain via...

  • What is Açaí?
    The South American Açaí palm is known as the “tree of life” in Brazil, and with good reason. The leaves can be made into hats, baskets, and thatch roofs; the trunks are pest-resistant and can be made into homes; the palm heart is...

  • What is Lobster Newberg?
    In conversations about classic old-time American fine dining dishes, Lobster Newberg invariably comes up. But what is it, exactly? First, a little history. The dish was invented by a sea captain and regular at New York’s legendary Delmonico’s...

  • 7.7 Million Wings were Sold on Super Bowl Sunday 2012
    People love to eat wings on Super Bowl Sunday, and heading to Buffalo Wild Wings for some on that day is a no-brainer. 

  • They Sell More Than a Billion Wings Every Year
    They broke the billion traditional and boneless wings mark in 2011, and it’s only increased since then. That’s a lot of chickens!

  • The TVs Originally Aired Music Videos
    TVs were always a mainstay, but they were originally tuned to music videos. One day a customer asked them to turn on the Ohio State Game, and the sports concept stuck. 

  • The Earliest Menus Featured Pizza
    Some of the items that were on the earliest menus, like wings and Buffalo Chips, are still around today. The beef on weck has gone by the wayside (unfortunately; those things are delicious), as have “pocket pizzas,” which have been replaced by newfangled...

  • There’s an App
    Yes, there’s a Buffalo Wild Wings app. Called B-Dubs, it’s primarily used to find nearby locations, but also has a “Fan Up” feature that lets you select your favorite menu items and track them on your location’s leaderboard.  

  • It’s Been Boycotted Because They Ban Guns
    Many locations have posted “no guns allowed” signs, which made some gun owners so angry that they boycotted the restaurant last year. “We regret any inconvenience this may cause but believe that this long-standing position is in the best interest of...

  • Its Original Nickname was BW-3
    While the chain’s current moniker, B-Dubs, is a nickname that’s so self-consciously hip it’s almost a parody of itself, it’s nothing new for the company. In fact, it gave itself a nickname right when it opened, BW-3, which had to be changed once the “and...

  • It was Originally Called Buffalo Wild Wings & Weck
    What’s a weck? That would be a beef on weck, a jus-dipped roast beef sandwich on a salt-and-caraway-topped kimmelweck roll, another popular Buffalo bar food. 

  • It was Founded in Columbus, OH, not Buffalo
    The first location opened on the campus of The Ohio State University one year after the idea was hatched, and was an immediate hit. 

  • It Was Inspired by a Figure Skating Competition
    The idea for Buffalo Wild Wings was born when Disbrow, a renowned figure skater who was living in Buffalo at the time, came to Kent, Ohio to judge an amateur figure skating competition. He set out with his good friend Lowery to get some wings like he was...

  • The TVs Originally Aired Music Videos
    TVs were always a mainstay, but they were originally tuned to music videos. One day a customer asked them to turn on the Ohio State Game, and the sports concept stuck. 

  • The Earliest Menus Featured Pizza
    Some of the items that were on the earliest menus, like wings and Buffalo Chips, are still around today. The beef on weck has gone by the wayside (unfortunately; those things are delicious), as have “pocket pizzas,” which have been replaced by newfangled...

  • There’s an App
    Yes, there’s a Buffalo Wild Wings app. Called B-Dubs, it’s primarily used to find nearby locations, but also has a “Fan Up” feature that lets you select your favorite menu items and track them on your location’s leaderboard.  

  • It’s Been Boycotted Because They Ban Guns
    Many locations have posted “no guns allowed” signs, which made some gun owners so angry that they boycotted the restaurant last year. “We regret any inconvenience this may cause but believe that this long-standing position is in the best interest of...

  • Its Original Nickname was BW-3
    While the chain’s current moniker, B-Dubs, is a nickname that’s so self-consciously hip it’s almost a parody of itself, it’s nothing new for the company. In fact, it gave itself a nickname right when it opened, BW-3, which had to be changed once the “and...

  • It was Originally Called Buffalo Wild Wings & Weck
    What’s a weck? That would be a beef on weck, a jus-dipped roast beef sandwich on a salt-and-caraway-topped kimmelweck roll, another popular Buffalo bar food. 

  • It was Founded in Columbus, OH, not Buffalo
    The first location opened on the campus of The Ohio State University one year after the idea was hatched, and was an immediate hit. 

  • It Was Inspired by a Figure Skating Competition
    The idea for Buffalo Wild Wings was born when Disbrow, a renowned figure skater who was living in Buffalo at the time, came to Kent, Ohio to judge an amateur figure skating competition. He set out with his good friend Lowery to get some wings like he was...

  • 10 Things You Didn’t Know About Buffalo Wild Wings
    Within the past few years, it seems like Buffalo Wild Wings, affectionately called B-Dubs by its many loyal fans, has exploded in popularity. The chain, which started in 1982, has been on a tear recently, quickly becoming one of the country’s most...

  • Shelves are Stocked Strategically
    We’ve already gone over why the fruit and vegetables are always by the entrance, but what about the arrangement of food in the aisles? You’re more likely to purchase the items you see first, so the most expensive items are usually at eye level, with the...

  • They Can Stay Open Even if They Fail Inspections
    You most likely see restaurants being shut down after failing health inspections all the time, but have you ever seen a supermarket shut down after failing an inspection? We didn’t think so. While grocery stores get inspected, they’re under no obligation...

  • Lots of Items in the Circulars Aren’t Actually on Sale
    Those big newspaper inserts aren’t actually intended to save you money, they’re supposed to make you buy stuff you don’t need just because you think they’re on sale. Make sure you double check every coupon you’re going to use; in some cases the price...

  • Expiration Dates are Meaningless
    We hate to break it to you, but expiration dates really don’t mean much. Sure, Cheez-Its will go stale and milk will go bad a certain number of weeks after packaging, but supermarket meat departments, where they do their own labeling, are generally left...

  • Meat is Mislabeled
    The UDSA is actually pretty lax about testing meat to make sure it is what it says it is on the label, primarily because nobody is butchering horses in the U.S. and it’s pretty easy to tell the difference between, say, beef and pork. Fish, on the other...

  • They Practice “Food Reconditioning”
    If you’d like to be grossed out, just Google “food reconditioning,” or don’t, because it’s gross. But we’ll explain it to you anyway. Basically, food companies need to keep their costs as low as possible, so occasionally when food is imperfect or expired...

  • The Checkout Line is a Gamut of Temptation
    All those shiny magazines, candies, gums, and gadgets are in the checkout line because supermarket owners know that you’ll be forced to stare at them while you wait your turn. Admit it: you’ve absentmindedly grabbed something from the checkout line at...

  • The Fresh Fruits and Vegetables are Filthy
    You know when you pick up a peach to see if it’s ripe, then put it back down if it isn’t? So did everybody else in the supermarket, and their handsy little kids. And that little spray of water doesn’t do much to help. 

  • Spraying Water on Produce Doesn’t Keep Them Fresh
    There are two reasons why fruit and vegetables get regular sprayings with water: One, to make them look pretty. Two, to add weight to them so they end up costing you more. Not only does the water have nothing to do with keeping them fresh, it actually...

  • Shopping Carts are Filthy
    Ever seen someone washing the shopping carts? That’s because they don’t. Think about how many other people have touched that handle! We suggest washing your hands before eating anything after shopping, or wiping the handle down before using it. 

  • The Checkout Lines are Tight for a Reason
    Have you ever been waiting on the checkout line when you decide that there’s an item you’d rather leave behind? Good luck finding a place to put it down; they’ve been designed so you make the subconscious decision to just purchase it instead of trying to...

  • 11 Secrets Supermarkets Don't Want You to Know
    Going grocery shopping is so ingrained into our culture that we usually don’t even give it second thought. We grab our shopping list, grab our cart, walk around the store, pick out the food we want, pay, and leave. But in reality, every supermarket...

  • 365black.com
    Another head-scratcher from McDonald’s, 365 Black intends to “celebrate African-American culture and achievement every day of the year.” It features info on the Essence Festival, Inspiration Celebration Gospel Tour, the 365 Black Awards (which is a thing...

  • Chick-Fil-A Confessional
    This site has no affiliation with the company it’s mocking, but its sleek layout looks like it easily could be. It tags itself as “the only place where you can right your lightly-breaded wrong,” and lets you select whichever menu item you recently ate and...

  • Farmed and Dangerous
    Farmed and Dangerous is a “Chipotle original comedy series that explores the outrageously twisted and utterly unsustainable world of industrial agriculture.” Four episodes have been produced so far, and they’re all available to watch here, as well as...

  • Scarecrow Game
    “Join Chipotle and the Scarecrow on a journey to bring real food back to the people,” this website, run by Chipotle, urges visitors. “Play the game, watch the animated short film, and find out how to take action.” The game, which is an app you can...

  • HappyMeal.com
    Another one of McDonald’s niche websites, this one is geared toward kids. As opposed to Subway’s bare-bones approach, this one is actually loaded with games, videos, “happy sounds,” activities like mazes, full ebooks, and the ability to insert yourself in...

  • My InspirAsian
    Yes, this site actually exists, and it’s actually run by McDonald’s. “Take the Asian Phrases Challenge and discover the wide mix of cultures in the Asian Pacific American community,” the site implores visitors. Intended to connect with an Asian audience,...

  • Subway Kids
    Yes, Subway has a website devoted entirely to kids, for some reason. It primarily serves to promote the Subway FreshFit Kids line, and they’re partnered with Marvel Guardians of the Galaxy to give away backpacks for every kids meal served. The actual kid’...

  • Subservient Chicken
    This site was originally launched in 2004, and featured nothing but a man in a chicken suit who responded to about 300 simple typed commands by seeming to do them in real time. It was launched in order to promote the BK Tendercrisp chicken sandwich, and...

  • You Won't Believe These Bizarre Fast-Food Chain Websites
    Every fast-food chain has a website at this point, obviously. We pretty much know what to expect when we visit them: photos and info on all the menu offerings, a location finder, nutritional data, etc. But did you know that some chains also run other sub-...

  • About South Dinner
    Local Three’s chef Chris Hall pontificated on the humanistic philosophy behind his restaurant as diners eagerly devoured the dish of barbecued rabbit that he served atop a bed of rice grits at the About South supper on Friday night.

  • Highcountry
    Table’s Jacob Sessoms showcased Appalachian flavors with his dish of jowl bacon and ramps on a Johnny cake.

  • Midcountry
    Chef and the Farmer’s chef Vivian Howard featured the frugal farmer’s plate as she prepared a dish of air-dried sausage with turnips cooked in sausage broth and pickled cucumbers with cracklin’ cornbread.

  • Lowcountry
    Chef Michael Kramer highlighted coastal cooking traditions as he dished up sautéed Atlantic Shrimp with acre peas and broken Carolina gold rice.

  • Three Chefs
    The team behind Three Cuisines of Carolina, a Sunday morning class that highlighted the commonalities and differences between the traditional tastes of North Carolina, separated by region (Appalachian, Piedmont, and Coastal Plain) included (L-R) chef...

  • Whipped Pork Butter
    Cured’s chef McHugh’s Whipped Pork Butter (aka lard) topped with preserved lemon sea salt highlighted an oft-derided but immensely important fat.

  • Chef Steve McHugh
    Chef McHugh of Cured in San Antonio dished up a delicious lard-centered snack in the tasting tents on Saturday.

  • Wild Ice Cream
    Sassafras and sorghum ice cream with blueberries and wild angelica refreshed and revived in the Saturday afternoon heat under the tasting tents.

  • Forage
    Sandi Kronick of Eastern Carolina Organics assisted chef Chris Coleman of The Asbury in plating their collaborative dish of Woodfruit’s foraged mushrooms and fiddle heads that they called “Forrest Floor, cornbread with Benton’s Ham mousse, and onion.”

  • Exciting Collaboration
    Nick Fox, of Woodfruit, shared a booth at the Southern Grown Tasting Tent with Eastern Carolina Organics and The Asbury’s chef Chris Coleman. This collaborative booth exemplified three distinct links of the food supply chain: producer, purveyor, and chef.

  • Kim’s Cheese Straws
    Kim Kaiser, of Kim’s Cheese Straws in Statesboro, GA. Kim was a high school teacher for the last 13 years until the local demand for her cheese straws helped her transition to focusing on her small business full-time. Kim’s delicious cheese straws are...

  • Florida Cracker Cuisine
    The Refinery chef Greg Baker’s Fried Mullet with tomato sauce and fry bread in his class on Friday. Note: According to the Festival Program, Cracker is the middle eighteenth-century nickname that Scotch-Irish settlers in Florida were given because of the...

  • Complimentary Wine Holster
    A crucial piece of equipment when both hands are carrying full plates from the tasting tents.

  • No One Went Thirsty
    A volunteer offered festivalgoers shots at noon on Friday at the “Mississippi on the Grill” workshop.

  • 1) Amy’s Baking Company
    This Scottsdale, Ariz. restaurant isn’t a chain, but its owners’ epic meltdown became arguably more infamous than just about any other social media disaster in history. After Gordon Ramsay famously walked out of the eatery during an episode of Kitchen...

  • 2) Chick-Fil-A
    The anti-gay views of Chick-Fil-A president Dan Cathy ruffled plenty of feathers when they were exposed in 2012, and many took to the company’s Facebook page to complain. The company’s social media response was nothing short of inept, with a post saying...

  • 3) Subway
    In January 2013, an Australian teenager posted a photo of a “footlong” sub from Subway, with a tape measure clearly reading 11 inches. He posted the photo to Subway Australia’s Facebook page, and it quickly racked up more than 100,000 likes. Subway...

  • 4) McDonald’s
    In January 2012, McDonald’s decided to get in on this whole hashtag game by asking people (and ideally farmers) to post uplifting things about the chain using the hashtag #McDStories. It quickly became a textbook exercise in the dangers of crowdsourcing,...

  • 5) Taco Bell
    A word of advice: if you work at a fast food chain, don’t defile the food in any way. If you do, don’t take a photo of it. And if you do take a photo of it, don’t post it to social media. In 2013, a Taco Bell employee did just that, posting a photo of him...

  • 6) Applebee’s
    In February 2013, a waitress at a St. Louis Applebee’s, Chelsea Welch, posted a photo of a receipt to Reddit. The customer, a pastor, declined to leave a tip for another employee, writing, “I give God 10% why do you get 18.” Welch was fired for violating...

  • 7) Domino’s
    In 2009, two Domino’s employees decided to post a video of themselves messing around with food (sticking it up their nose and down their pants, sneezing on it, etc.), resulting in their firing, a lawsuit against them for food contamination, and a major...

  • 8) KFC/ Taco Bell
    One of the first social media-fueled restaurant disasters occurred in New York in April 2007, when a TV news crew spotted rats running amok inside a Greenwich Village KFC/ Taco Bell and quickly aired it. The video made it to the fledgling YouTube shortly...

  • 9) Burger King
    February 2013, someone hacked into @BurgerKing and turned it into a McDonald’s parody account, complete with a Fish McBites background photo. They sent out a series of borderline incomprehensible tweets for well over an hour before Burger King shut the...

  • 10) KFC
    A 3 year-old girl was mauled by pit bulls in April, causing scarring to her face, and last month the girl’s family posted on their Facebook page that while visiting a KFC in Jackson, Miss. she “was asked to leave because her face scared the other diners...

  • The 10 Worst Restaurant Social Media Disasters
    For big companies, social media is one of the trickiest domains to manage. It’s truly a minefield: you’re putting a message on Facebook or Twitter in real-time, with the goal of sparking a conversation, and anyone can reply, uncensored. In the...

  • 1) 1985: Listeria
    The worst food poisoning outbreak since the CDC began tracking them was the result of tainted Mexican-style cheese. The California-based company responsible, Jalisco, relied on a non-licensed technician to pasteurize their milk, and he likely diluted the...

  • 2) 2011: E. Coli
    The worst food poisoning outbreak in recent European history occurred in 2011, with fenugreek sprouts from an organic farm in Lower Saxony being the source of infection. 3,950 people were infected and 53 died, 51 of whom were in Germany. 

  • 3) 2011: Listeria
    Cantaloupes were the culprit in the second-deadliest foodborne illness outbreak in recent U.S. history. 146 were sickened and 30 died after eating the melon from Holly, Colorado-based Jensen Farms, which had shipped to 25 states. Jensen Farms recalled the...

  • 4) 2008: Listeria
    Canada’s Maple Leaf Foods was responsible for the worst food poisoning outbreak in the country’s history, and again cold cuts were the culprit. They were most likely contaminated while being packaged at the North York, Ontario facility, and as a result...

  • 5) 1998: Listeria
    The Sara Lee Corporation’s Bil Mar Foods division sold hot dogs and cold cuts that were infected with listeria in 1998, resulting in more than 100 poisonings, six miscarriages, and as many as 21 deaths. The company pled guilty to a misdemeanor and was...

  • 6) 1985: Salmonella
    Salmonella-tainted milk from the Hillfarm Dairy in Melrose Park, Ill. sickened more than 16,000 people in 1985, all but about 1,000 of them from Illinois. The worst salmonellosis outbreak in history up to that time, it resulted in at least nine deaths....

  • 7) 2008: Salmonella
    The largest peanut butter-borne salmonella outbreak in history also resulted in the most extensive food recall in American history. The company behind it, Peanut Corporation of America, supplied peanut products to institutions like schools, prisons, and...

  • 8) 2002: Listeria
    The largest food recall in the U.S. up to that time occurred in 2002, when Pilgrim’s Pride had to recall 27.4 million pounds of sliced deli chicken and turkey after finding listeria in the drain at one of its facilities. 46 people were sickened, 7 died,...

  • 9) 1993: E. coli
    732 people were affected by the most infamous food poisoning outbreak in history, which nearly forced Jack in the Box out of business. 73 locations across California, Idaho, Washington, and Nevada served undercooked patties (a specially promoted “Monster...

  • 10) 2003: Hepatitis A
    The most widespread hepatitis A outbreak in U.S. history occurred thanks to tainted green onions at a Chi-Chi’s restaurant in Monaca, Penn. At least 640 people were affected, and four died. The outbreak made national news, and Chi-Chi’s reputation never...

  • History's Worst Food Poisoning Outbreaks
    There are few things that are less fun than food poisoning. There you are, going about your business, when suddenly you’re nothing short of immobilized, all because you ate the wrong thing. We’ve rounded up the ten worst food poisoning...

  • In-N-Out Double Double: Reality
    Oh, who are we kidding? That still looks delicious. In-n-Out forever!

  • In-N-Out Double Double: Ad
    Now that’s what a double cheeseburger should look like. 

  • Subway Veggie Flatizza: Reality
    Oh wait, no they didn’t. 

  • Subway Veggie Flatizza: Ad
    Hey, it looks like Subway finally figured out how to get into the pizza game!

  • Arby’s Beef N Cheddar: Reality
    Oh, we’ll pass. 

  • Arby’s Beef N Cheddar: Ad
    Roast beef, cheese sauce, and barbecue sauce on an onion roll? What’s not to like?

  • Pizza Hut Meat Lover’s Pizza: Reality
    Is that sausage? Are you sure?

  • Pizza Hut Meat Lover’s Pizza: Ad
    Now that’s a nice-looking, handmade pizza. Someone really put some care into this one. 

  • Domino’s Specialty Chicken: Ad
    So they took chunks of fried all-white meat chicken and topped them with a bunch of tasty-looking toppings. Sounds pretty good, right?

  • Hardee’s Monster Thickburger: Reality
    …Until you see what it actually looks like.

  • Hardee’s Monster Thickburger: Ad
    Look at that delicious-looking beast. Something so tempting would be hard to pass up…

  • Burger King Whopper: Reality
    Eh, never mind. 

  • Burger King Whopper: Ad
    Look at that big, beautiful burger. 

  • KFC Double Down: Reality
    Is that food?

  • KFC Double Down: Ad
    We’re not going to go as far as to say that it looks delicious, but it certainly looks pretty in all its greasy goodness. 

  • Big Mac: Reality
    It’s all the same ingredients, but something about it all just looks… less appealing. 

  • Big Mac: Ad
    Two all-beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun never looked better. 

  • Wendy’s Double Baconator: Ad
    Beef! Bacon! Cheese! Yes!

  • Fast Food: The Ads vs. Reality
     We eat with our eyes before our mouths, and fast food companies certainly know that. Every year, they spend millions making their food items look as appetizing as humanly possible on TV and print ads, but in reality these food items look as plain as...

  • Americans Eat 14 Billion Burgers Every Year
    That equals out to more than 440 burgers per second. 

  • Veggie: Worst: Morningstar Corn Dogs
    Fat: 2.5 gramsCalories: 150Sodium: 470 milligrams Corn dogs were never meant to be healthy, and while these are certainly better for you than the deep-fried county fair variety, they’re still full of additives and chemicals. 

  • Veggie: Best: Lightlife Smart Dogs
    Fat: 0 gramsCalories: 45Sodium: 310 milligrams Basically the healthiest “hot dog” on the market, these are made with soy protein isolate. Don’t expect a true frankfurter-eating experience, but if you’re looking for a super-healthy alternative, these are...

  • Turkey: Worst: Oscar Mayer
    Fat: 8 gramsCalories: 100Sodium: 510 milligrams   These may be lower in fat, but they’re higher in sodium and made with mechanically separated turkey, which is basically a paste made from forcing the bones through a sieve at high pressure to...

  • Turkey: Best: Applegate Organic Uncured
    Fat: 3.5 gramsCalories: 60Sodium: 370 milligrams

  • Mixed Meat: Worst: Ballpark Franks
    Fat: 15 gramsCalories: 180Sodium: 480 milligrams

  • Mixed Meat: Best: Oscar Mayer Classic Wieners
    Fat: 9 gramsCalories: 110Sodium: 340 milligrams

  • Low-Fat: Worst: Ball Park Lean Beef
    Fat: 5 gramsCalories: 80Sodium: 410 milligrams

  • Low-Fat: Best: Oscar Mayer Extra Lean Franks
    Fat: 2.5 gramsCalories: 50Sodium: 400 milligrams

  • All-Beef: Worst: Ballpark
    Worst: BallparkFat: 16 gramsCalories: 190Sodium: 550 milligrams

  • All-Beef: Best: Applegate Farms Uncured
    Fat: 8 gramsCalories: 110Sodium: 330 milligrams This hot dog is also made with organic, grass-fed beef.

  • Healthiest & Unhealthiest Store-Bought Hot Dogs
    Hot dogs are one of those quintessentially American foods, one that no summer is complete without. But when it comes time to choose a hot dog for your cookout, it can sometimes be daunting to find the right one, especially if you’re looking for...

  • Reserve at Morgans, a New Cocktail Bar, Opens in Midtown NY
    A sleek new cocktail lounge has opened inside Morgans Hotel on Madison Avenue in Midtown, and it’s a welcome hidden respite from all the hustle and bustle. Located inside the space that also functions as the hotel’s breakfast room, in the...

  • Pizza
    …At least as we know it today. When pizza was first invented, it looked like what you find at Neapolitan pizzerias: smallish, a little soggy (in a good way), and requiring a fork and knife to eat. It wasn’t until Italians emigrated to the states (...

  • Lobster Rolls
    Lobster is popular wherever it’s available all over the world, but the act of putting lobster meat into a split roll after tossing it with butter or mayo is a purely American invention. It reportedly first appeared on the menu at a restaurant called...

  • Potato Chips
    The original name for potato chips was Saratoga Chips, named after the place where they were invented: Saratoga Springs, New York. They’re credited to a chef at the town’s Moon’s Lake House, George Crum, who reportedly invented them on the fly to appease...

  • Pastrami
    To make pastrami, beef navel or brisket is brined, seasoned, smoked, and steamed, and the result is one of the most delicious foods known to man. While it was popularized by Jewish immigrants in New York in the late 1800s, pastrami was never served in...

  • Pasta Primavera
    While this dish might sound Italian, it was actually invented by none other than legendary restaurateur Sirio Maccioni, and first served at his renowned New York City restaurant, Le Cirque. The combination of pasta, cream, cheese, and lightly cooked...

  • French Dip
    There’s nothing French about the French dip except for the name. Two Los Angeles restaurants claim to have invented the sandwich, Philippe the Original and Cole’s Pacific Electric Buffet, in the early years of the twentieth century. To create a French dip...

  • Brownies
    Yes, one of the most delicious foods in history is a completely American invention. At the request of Chicago socialite and hotel owner Bertha Palmer, a chef at the city’s Palmer House hotel invented the treat for those heading to the 1893 World’s Fair;...

  • General Tso’s Chicken
    This dish is named after Chinese statesman General Tso Tsung-t’ang, but other than the name there’s no connection to him. The dish’s origins are disputed, but all agree that it was invented in America, most likely in New York in the 1970s. The dish is way...

  • Hamburgers
    Patties of ground beef were a popular dish in the major German port of Hamburg, and in the late 1800s restaurants in New York began serving a “Hamburg steak” to Germans looking for a taste of home. But nobody in Germany was sandwiching the patty inside a...

  • Spaghetti and Meatballs
    In Italy, meatballs are served as their own dish, with no pasta in sight. Even today, you’ll never find spaghetti and meatballs in Italy, at least outside of the most obvious tourist traps. Spaghetti and meatballs were first combined on the same plate in...

  • 10 Foods You Didn't Know Were All-American
    Every country has its national foods — the ones that are native to it and beloved by all who live there. Like Russian beef Stroganoff, there’s no doubting their origin. In America, it might seem to a casual observer that all of our most...

  • Vitamin B9 (Folic Acid)
    Folic acid is important for cell growth and regeneration, and helps with DNA synthesis, red blood cell creation, and anemia prevention. A lack of folic acid in the diet can result in depression and possibly several types of cancer. Foods that are highest...

  • Iron
    Without enough iron, it’s easy to develop anemia, which is a decrease in the number of red blood cells in the body. This lowers the amount of oxygen in the body’s tissues, which will make you weak, tired, and irritable. Beef, oysters, lentils, beans, and...

  • Vitamin A
    Vitamin A is important for proper cell growth, a healthy immune system, and good vision. Sweet potatoes, carrots, and dark leafy greens are very high in it. 

  • Vitamin B12
    Vitamin B comes in plenty of formats, and they’re all important, but B12is one that’s certainly worth keeping on your radar. It keeps the body’s nerve and blood cells healthy, and it also helps make DNA and prevent anemia. Clams and beef liver are the...

  • Omega-3
    Omega-3 fatty acids are one of the most important things we can eat. They’re the building blocks of fats, help keep inflammation down, keep cells healthy, and regulate blood clotting. The body doesn’t produce it, so we need to get it by eating fatty fish...

  • Magnesium
    Magnesium helps keep blood circulating properly, keeps bones and the heart healthy, and helps muscles relax. Dark leafy greens, nuts, dark chocolate, squash, and black beans contain lots of magnesium. 

  • Calcium
    The most abundant mineral in our bodies, calcium forms the bulk of our bones and teeth, and we need to make sure it’s a significant part of our diet in order to keep our bones in top shape, regulate our blood pressure, and keep our nerves functioning...

  • Vitamin E
    Vitamin E is also full of antioxidants, and protects our cells from free radicals, which can cause cancer and Alzheimer’s disease. Nuts, seeds, leafy greens, and vegetable oils are the best source of this vitamin. 

  • Vitamin C
    Vitamin C is loaded with antioxidants, boosts the immune system, helps wounds heal, and protects against cancer. Just about every fruit and vegetable contains some vitamin C, but citrus fruits, broccoli, tomatoes, and red bell peppers are the best sources...

  • Vitamin D
    Vitamin D regulates metabolism, boosts the immune system, and promotes bone health. We can actually absorb this vitamin from the sun’s rays (which is why we tend to get sick during the winter, when we get less sun), but foods that are highest in it are...

  • 10 Important Vitamins and What They Do
    Making sure to get all your vitamins and nutrients is the basis of any healthy diet. But what are the 10 most important vitamins and minerals out there? What exactly do they do? And which foods contain the most of them? We’re here to lay it all out...

  • Tyler Florence
    Florence began working in restaurants at his native Greenville, South Carolina at the age of 15, and graduated from Johnson & Wales University in 1991. He then moved to New York City, where he got a job working in kitchens including Charlie Palmer’s...

  • Sunny Anderson
    This New Orleans native grew up as an army brat, giving her the opportunity to sample food all over the world. She was in the Air Force from 1993 to 1997, and until 2001 she hosted radio shows in several markets. In 2003 she launched her own catering...

  • Robert Irvine
    Irvine enlisted in the Royal Navy at age 15, and received enough culinary training while there to score a job cooking aboard Her Majesty's Royal Yacht Britannia, which lasted 10 years. He then served as a restaurant consultant in Asia before becoming...

  • Guy Fieri
    Fieri’s keen eye for food and business began in his early childhood, when he set up a lucrative pretzel cart. He fell in love with food while studying in France, and after graduating college he managed several restaurants before opening his own, Johnny...

  • Ina Garten
    Garten always had a love of cooking, but was never formally trained. She was actually a budget analyst for the Office of Management and Budget during the Ford and Carter Administration, and in her spare time she cooked for friends and “flipped” D.C....

  • Giada De Laurentiis
    Giada was born in Rome and spent a lot of time in her youth in the restaurant owned by her grandfather, producer Dino De Laurentiis. She studied at Le Cordon Bleu in Paris, and after graduating worked in several high-profile Los Angeles restaurants,...

  • Alton Brown
    The Georgia native actually began his career as a cinematographer, working on music videos including REM’s The One I Love. He was unhappy with the current state of cooking shows, so simply set out to make his own. He put himself through cooking school and...

  • Rachael Ray
    Ray moved to New York in 1995, and worked at the candy counter at Macy’s as well as specialty food store Agata & Valentina before becoming a buyer for a gourmet shop in Albany. While there she taught a class on how to cook meals in less than 30...

  • Bobby Flay
    After dropping out of high school, Flay took a job making salads at New York’s Theater District standby Joe Allen. Allen took a shine to him and paid his tuition to the French Culinary Institute (now the International Culinary Center), and ended up...

  • Emeril Lagasse
    Emeril Worked in a Portuguese bakery in Massachusetts as a teenager, after which he attended Johnson & Wales University. In 1982 he took over for Paul Prudhomme as head chef at New Orleans’ Commander’s Palace, which won him plenty of local renown and...

  • Alton, Giada, Rachael: Before They Were Food Network Stars
    Since its humble beginnings more than 20 years ago, The Food Network has become a cultural juggernaut. Every day, millions of viewers tune in to watch chefs and cooks that have become household names prepare dishes and travel the country seeking out great...

  • 1) New York, New York
    New York City: the best pizza town in the world. It was here that pizza found its first foothold in the New World, and also here that the most popular form of pizza — the slice — was invented. Never mind the dollar slice joints or the (still generally...

  • 2) Naples, Italy
    Of course, the birthplace of pizza as we know it would rank high on our list. And while it could easily be resting on its laurels and serving mass-produced dreck to flocks of tourists (some places there certainly do), the overall quality level of pizza to...

  • 3) Rome, Italy
    Believe it or not, the pizza scene in Rome has only recently taken off, but what a scene it’s become. The Italian capital has found a formula that works — super-high-quality ingredients, creative toppings, and a fine dining-style experience — and they’re...

  • 4) Boston, Massachusetts
    In Boston, pizza is a way of life. There’s no such thing as a Boston-style pie, but that’s because they’ve managed to take just about every other regional style, from bar pie to “sauce on top” pies to traditional Neapolitan to square Sicilian, and perfect...

  • 5) New Haven, Connecticut
    Just the fact alone that the tiny city of New Haven is home to America’s best pizza, the white clam pie at the legendary Frank Pepe, is enough to earn it a spot on our list, but Pepe’s just the tip of the iceberg. In New Haven, pizza isn’t pizza, it’s...

  • 6) San Francisco and Environs, California
    The Bay Area is home to some seriously delicious pizza, and the vast majority of the great pizzerias there are less than 10 years old. The Bay Area dining scene is best-known for its dedication to using the highest-quality seasonal produce and well-...

  • 7) Nice, France
    Just a short distance from Italy, pizza in Nice is spectacular, and those who live in Provence and along the Côte d'Azur have made it all their own. Most notably, they’ve done away with mozzarella and replaced it with more piquant cheeses like Emmental...

  • 8) Buenos Aires, Argentina
    Buenos Aires is a city of Italian immigrants, and they’ve brought some amazing pizza over with them. There’s a pizzeria on nearly every corner here, and over the years a pizza style all its own — Argentine-style — has emerged. The crust is thick, the...

  • 9) Melbourne, Australia
    If you need convincing that Melbourne is a great pizza town, look no further than Johnny Di Francesco, who runs the city’s 90 Secondi restaurant. Earlier this year, he bested 600 entrants from 35 countries to win the Pizza World Championship in Parma,...

  • 10) Sao Paolo, Brazil
    Great pizza, in Brazil? You better believe it. Italians are the largest immigrant group in the city (more than double the Portugese population), and they opened the city’s first pizzerias in the late 1800s. Today, there are almost 9,000 pizzerias in Sao...

  • The World’s 10 Best Cities for Pizza
    There may be no food on earth that’s more beloved than pizza. Because honestly, what’s not to like? Bread, sauce, cheese, an unlimited assortment of toppings… it’s really the perfect food. And while it might be easy to think that...

  • The English Muffins used by McDonald’s are made by Fresh Start Bakeries
    Brea, Calif.-based Fresh Start Bakeries has been supplying all the bread products for McDonald’s since 1964, English muffins included. They have 17 plants throughout the world, and also supply Costco with their bread. 

  • Thomas’ Has Very Precise Instructions on How to Split Them
    From their website: “First, use your hands. Find a crease on the side and pull the muffin apart. If you prefer, you can use your fork. Just poke a hole in three sides of the muffin with a fork and pull apart. Do not use a knife. This cuts away the...

  • “Nooks & Crannies” is Trademarked
    According to their website, “The expression Original ‘Nooks and Crannies’ is used primarily to call the consumer’s attention to the open grain and texture that is a unique characteristic of Thomas' English muffins.” The term is a registered trademark...

  • The White Particles on the Bottom of Thomas’ are Farina
    Ever wonder what the little white specs on the bottom of Thomas’ English muffins are? It’s farina, made from soft wheat semolina, the same stuff that goes into Cream of Wheat. It’s there to prevent the dough from sticking to the griddle. Not everyone uses...

  • They Were Most Likely an Attempt to Make Crumpets
    According to legend, Thomas’ based the first batch of his muffins on a half-remembered recipe for his mother’s crumpets, but they turned out so good that he stopped right there. We think he improved on the original!

  • The Oldest Recipe Dates Back to Tenth or Eleventh-Century Wales
    While Thomas was the first to create the English muffin as we know it, the style of bread — a round, yeast-risen bread cooked in a ring mold on a griddle — dates back 1,000 years. 

  • They Were Invented by Samuel B. Thomas
    There’s a reason Thomas’ is the standard-bearer for English muffins: the guy who founded the company invented them. Samuel Bath Thomas opened his bakery in New York in 1880 after perfecting the recipe, and the rest is history. 

  • They’re Called English Muffins to Differentiate from American Muffins
    If you go to England and want a muffin, do you need to ask for an American muffin? What will you get if you just ask for a muffin? Even though they were invented in America, the inventor was British, so he named them after his homeland. 

  • They’re Not Baked, They’re Griddled
    Contrary to popular belief, English muffins never see an oven. The batter is put into a ring mold resting on a griddle, and after it browns on one side it’s flipped and cooked on the other. 

  • They’re Not Popular in England
    Order an English muffin in England and you’ll most likely get a funny look. Like French fries, it’s just an American moniker. You’d do much better to ask for a crumpet or scone — with clotted cream, of course. 

  • 10 Things You Didn’t Know About English Muffins
    The English muffin is one of those foods that we all eat but we rarely ever give any thought to. But this simple breakfast bread has quite an intriguing history, and it a bit more complex than you probably think. We’re rounded up 10 facts about...

  • 1) La Azteca Tortilleria, Los Angeles: Chile Relleno Burrito
    Raved about by famished travelers and locals alike, the chile relleno burrito at La Azteca Tortilleria is a thing of beauty and a destination unto itself. They offer other options like carnitas and carne asada, but the cheese-stuffed, perfectly...

  • 2) La Taqueria, San Francisco: Carnitas
    This Mission neighborhood institution is a regular stop for food lovers in a city already famous for its Mexican offerings. Either keep it simple and just stick with meat and beans — no rice filler in the burrito here — or upgrade it with all...

  • 3) The Shed, Santa Fe, N.M.: Green Chile Burrito
    This Santa Fe institution has been spreading the green and red chile gospel since it opened in 1953, and is so renowned that there are often lines to get in. Just about everything on the menu of traditional Hispanic and Pueblo recipes is delicious,...

  • 4) Papalote Mexican Grill, San Francisco: Carne Asada
    Papalote really has it all: a bright, clean, and welcoming dining room, an expansive menu, food made from scratch, and, most importantly, the most delicious burrito you’re bound to ever eat. In order to stand out in the Mission District, you need to be...

  • 5) L’Patron, Chicago: Carne Asada
    This neon green Logan Square spot has not only conquered Chicago’s burrito scene, they’ve conquered carne asada as well. Grilled to order, still a little pink, beefy, expertly seasoned, not overly greasy, it’s carne asada perfection. When partnered with...

  • 6) Gordo Taqueria, Albany, Calif.: Carnitas
    Gordo's is a Bay Area institution with six locations, but locals swear that the one in Albany is tops. The wonderfully juicy burrito is filled right in front of you as you look into their open kitchen with vats of fillings cooking away. If you...

  • 7) La Tapatia, San Francisco: Al Pastor
    Opened in 1976, La Tapatia was one of the first Mexican groceries to open in South San Francisco’s downtown, and it’s still going strong today, turning out some of the city’s finest burritos. It’s an unassuming market up front but a full-service taqueria...

  • 8) King Burrito, Portland, Ore.: King Burrito
    Portland’s King Burrito is a true local gem, turning out expertly-prepared creations that are wildly delicious. While the carnitas and carne asada are stellar, they named one offering the King Burrito because it’s the best one on their menu, and it’s a...

  • 9) La Camaronera, Miami: Camaronera Burrito
    La Camaronera might have exploded in popularity since it was recently featured on the Food Network, but it really is all it’s cracked up to be: the place in Miami for fresh seafood, cooked and served with no frills by people who really know what they’re...

  • 10) Dos Toros Taqueria, New York City: Carnitas
    A taste of the Bay Area in New York, Dos Toros (and its four locations) do its West Coast roots proud. Tortillas (brilliantly) first get a thin slice of cheese melted onto them to serve as a base for perfectly proportioned fillings in order to prevent...

  • 11) El Farolito, San Francisco: Carne Asada
    One of the most popular and written-about taquerias in the country, El Farolito lives up to the hype. And at nearly two pounds, their burritos will fill you up good. The rice, beans, sauce, guacamole, and other fixin’s are all artfully arranged and evenly...

  • 12) Cabo Bob’s Burritos, Austin, Texas: Pork Burrito
    Cabo Bob’s brings a taste of Baja California to Austin without being tacky or gimmicky, and with a real commitment to high-quality food. All tortillas are cooked to order (try to find that at other burrito shops), and all sauces are scratch-made in-house...

  • 13) Illegal Pete's, Denver, Boulder, Colo.: Pork Carnitas
    With a handful of locations in Denver and Boulder, Illegal Pete’s is singlehandedly turning both of those cities into burrito destinations. A rocking good time, this restaurant sources all of its antibiotic- and hormone-free meats from Niman Ranch, and...

  • 14) La Perla Cocina Mexicana, San Diego: Carne Asada
    This San Diego gem dubs itself a “burrito factory” and it doesn’t lie: it turns out delicious burritos with expert precision, and doesn’t disappoint. While you can opt for the King Kong, which stuffs both a chile relleno and an order of carne asada into a...

  • 15) Taqueria Tepango, Brooklyn, N.Y.: Tinga
    Hiding in plain sight in Brooklyn’s Bedford-Stuyvesant neighborhood is what very well might be the city’s best burrito, as its legions of followers will testify. The monstrous burritos at Tepango are pushed over the top by a layer of melted cheese on top...

  • 16) Taqueria Los Charros, Mountain View, Calif.: Carnitas
    This beloved, consistently delicious taqueria turns out burritos that will have you floored. Start with the carnitas, which are crisped on the flattop and are about the best you’ll find anywhere: browned and crunchy on the outside, tender, juicy, smoky,...

  • 17) Pedro & Vinny's, Arlington, Va.: Steak
    Serving some of the D.C. area’s finest Tex-Mex fare since 1994, this unassuming little shack is a gem worth seeking out. Opt for the garlic and herb steak burrito; the marinated steak is cooked perfectly and rolled up alongside filling options like cheese...

  • 18) Taqueria Cancún, San Francisco: Wet Vegetarian Burrito
    Yes, it might be a little touristy, but this Mission Street staple is turning out some undeniably delicious burritos. All the ingredients are fresh and high-quality, so much so that meat isn’t even necessary. For their vegetarian burrito, they toss a...

  • 19) El Modelo, Albuquerque, N.M.: Chicharrones
    This 75 year-old restaurant, long the standard-bearer for Tex-Mex food in Albuquerque, got its start as a tortilla factory, and while the operation has expended quite a bit since then, these tortillas are still some of the finest you’ll find anywhere,...

  • 20) Delicious Mexican Eatery, El Paso, Texas: Chile Relleno Burrito
    It takes cojones to name your restaurant Delicious, but these guys aren’t lying. None other than Julia Child herself extolled the virtues of this place (and took advantage of her visit there to spend some time in the kitchen brushing up on her Tex-Mex...

  • 21) La Juanita, Sioux City, IA: Cabeza
    With roots in a lunch truck operation in Los Angeles in the 1970s, La Juanita owner Christina Bautista knows what it takes to make a good burrito, and she’s spread the gospel to Iowa, where the daily crowds let you know that you’ve come to the right place...

  • 22) Los Dos Molinos, Phoenix, Ariz.: Carne Adovada
    Peek into the kitchen at Los Dos Molinos, a Phoenix institution for more than 20 years, and you’ll find the owner or one of her daughters and just one helper, preparing Tex-Mex classics from scratch, to order. Burritos here come filled with beef, chicken...

  • 23) Calexico, New York City: Chipotle Pork
    The team behind this Cal-Mex New York cult favorite started small, with a cart in SoHo that quickly became a mob scene during lunchtime. They’ve since expanded to an additional cart near Madison Square and four brick-and-mortar storefronts, and while...

  • 24) Habanero’s Grill, San Antonio, Texas: Steak Fajita-Rito
    Skip the other burrito joints in San Antonio and make your way to one of Habanero’s two locations for a real treat. You can make the tough decision yourself and build your own burrito from the ground up or leave yourself in the hands of the chef and...

  • 15) Irazu, Chicago: Chorizo
    This Bucktown Costa Rican spot has been around since 1990, serving homestyle fare to the hungry masses and absolutely nailing it. Traditional Costa Rican dishes like gallo pinto, chifrijo, and casado are joined by more common tacos, empanadas, and...

  • 26) Bell Street Burritos, Atlanta: Pork & Green Chiles
    At this Atlanta burrito mecca started by a former theology professor, you're given the choice to build your burrito however you please. Stay classic and choose one meat with your pinto beans, jack cheese, rice, and salsa fresca. You can also be...

  • 27) Taqueria y Panaderia de La Santa Cruz, Portland, Ore.: Al Pastor
    This little tienda located in downtown St. Johns would be right at home in Mexico, down to the free pickled peppers, carrots, and guacamole on the tables. There’s a market up front and a no-frills dining room in the back, and amazing burritos made to...

  • 28) The Chile Pepper, Yuma, Ariz.: Bean and Cheese
    At The Chile Pepper, open since 1954, it’s not about the girth of the burrito or all the add-ons, but the exquisite execution of simplicity. Locals rave over the simplest of burritos here — bean and cheese — and the fresh tortillas and a dash of hot...

  • 29) Juan's Flying Burrito, New Orleans: The Flying Burrito
    If you’re looking for a great burrito in the Crescent City, look no further than Juan’s. This “Creole taqueria” has two locations, and everything is made to order and finished a la minute on the grill. If you want to try a little bit of everything, the...

  • 30) Changos Taqueria, Austin, Texas: Maximo
    At this spot located near the University of Texas at Austin, the aroma of homemade tortillas hits you like a suplex from a luchador when you walk in the door, reinforced by the fact that you can actually see employees hard at work hand-making the...

  • 31) Anna’s Taqueria, Boston: Grilled Vegetables
    Anna’s has six locations in and around Boston, and is the standard-bearer for burritos in Beantown. The rollers have it down to an art form, averaging about 20 seconds to assemble one. For vegetarians and carnivores alike, the grilled vegetable burrito is...

  • 32) Puebla, New York City: Chicken Mole
    We’re a little reluctant to spread the word about this no-frills taqueria and coffee shop in New York City’s East Village, but this burrito is seriously worth shouting from the hilltops about. The rich, dark mole is made in-house (you can buy it by the...

  • 33) Black Bear Burritos, Morgantown, W.Va.: Sergeant Pepper's
    Great burritos, in West Virginia? You better believe it: at Black Bear Burritos some of the country’s most creative burritos are on offer, made with the highest-quality ingredients, sourced locally whenever possible. Offerings include Teriyaki, Thai,...

  • 34) La Pasadita, Chicago: Super Lomo
    A no-nonsense taqueria with a limited menu, La Pasadita makes its presence known with a screaming-yellow exterior. Meat options are plentiful, ranging from chicken to beef tongue, (vegetarians are sadly out of luck), but you’ll want to opt for...

  • 35) Taco Surf Taco Shop, San Diego: Carne Asada
    The smell will draw you off the beach and into this uniquely Southern California taqueria. Though there are more than 15 burrito filling options, opt for the carne asada. The top sirloin is cooked to order and never sits around, creating an extremely...

  • The 35 Best Burritos in America
    From a Portland, Ore. behemoth stuffed with a chile relleno and steak to a simple fried shrimp and fish burrito in Miami, from legendary San Francisco Mission District gems to examples from a little spot that folks in Sioux City, Iowa, would probably...

  • The Difference Between Maine and Connecticut Lobster Rolls
    Crack open a lobster, remove the meat, and tuck it into a bun, and you’ve technically got a lobster roll. But a truly great lobster roll is a work of art, and requires a bit more nuance than you might expect. The most important thing to know about...

  • The World’s Most Expensive Burger Costs $5,000
    Feel like paying $5,000 for a burger? Then head to chef Hubert Keller’s restaurant Fleur, located inside Las Vegas’ Mandalay Bay, where you’ll find a creation made with Wagyu beef, foie gras, and black truffles. That seems like quite a markup, even with...

  • Americans Eat 14 Billion Burgers Every Year
    That equals out to more than 440 burgers per second. 

  • Burgers Account for 60 Percent of all Sandwiches Sold
    Some folks forget that a burger is, after all, a sandwich. It’s also the most popular sandwich in America. 

  • Meat from More Than 1,000 Cows Can Go into a Single Burger Patty
    The beef scraps that become hamburger meat are mixed communally during processing, and according to a study done in 1998, the average fast-food burger contains meat from 55 different cows, but that number can increase dramatically. And that’s not only...

  • The Heart Attack Grill’s Quadruple Bypass Burger is the Most Calorific Burger in the World
    With 9,982 calories, this four-patty monstrosity has been recognized by Guinness as the most calorie-laden burger on any menu in the world. It boasts four two full pounds of beef, 20 slices of bacon, eight slices of American cheese, caramelized onions...

  • 71 Percent of all Beef Consumed in Restaurants is in the Form of a Burger
    You just can’t get those perfect grill marks at home. 

  • 86 Percent of All Burger Joints are Chains
    Gotta give props to those independent burger joints, they’ve got some stiff competition from the big guys! In Washington state, however, 26.6 percent of all burger restaurants are independent, the highest percentage in the nation. 

  • California has More Burger Joints than Any Other State
    California has more than 6,000 burger restaurants, with Texas coming in second with 5,500. 

  • There are Nearly 50,000 Burger Joints in America
    Meaning that for every 10,000 Americans, there are 1.6 burger joints. 

  • The Burger Market is a $73 Billion Business
    According to a recent study by CHD Expert, as of June 2014 each burger restaurant’s annual sales are around $1.48 million. Do some math, and that means that… 

  • 11 Burger Stats That Will Blow Your Mind
    It’s a fact: Americans eat a whole lot of burgers. But when you do the math, the sheer quantity of ground beef patties Americans consume every year is jaw-droppingly outrageous. 11 Burger Stats That Will Blow Your Mind (Slideshow) The burger traces...

  • Taco Bell: Live Mas.
    Mas means “more” in Spanish, so they’re really just saying “Live more.” If eating at Taco Bell is living more, then I don’t want to know what their definition of living less is. 

  • Jack in the Box: Love Bacon? Marry It.
    Another tagline that doesn’t work out of context, in this case a divisive Super Bowl commercial that had a man professing his love for a bacon-laden burger. 

  • Chick-Fil-a: Eat Mor Chikin
    The context of this slogan was actually pretty witty — a cow writes it on a billboard to dissuade people from eating him and his friends — but when taken out of context, it’s just a benign motto — Eat more chicken — spelled horrendously. 

  • Carl’s Jr: If it doesn't get all over the place, It doesn't belong in your face.
    This slogan really shouldn’t apply to anyone over the age of three. 

  • Long John Silver’s: We Speak Fish.
    How do you say “meaningless and awkward slogan” in fish?

  • Burger King: Be Your Way
    There’s not enough reflection time to make a sound judgment, but we’re confident that this may go down as the very worst slogan in history. Not only is this basically gibberish, the grammar is off, it says nothing about the chain or its product, and it’s...

  • Wendy’s: Do What Tastes Right.
    You can eat what tastes right, or do what feels right, but you can’t do what tastes right.

  • Arby’s: Arby's. Now That Your Tastes Have Grown Up!
    Questionable grammar aside, we’re not sure that a roast beef sandwich is for mature palates only.

  • The 8 Worst Fast-Food Slogans of All-Time
    Every company, no matter what they’re selling, needs a slogan. The ones that have been devised to sell fast food over the years have generally been fairly well-thought-out, witty, and encapsulating the company’s general ethos. But somewhere...

  • 2) St John
    The singular St John’s is so unique that it has been at times divisive. If you really enjoy trying new things or you are a fan of dishes that utilise distinctive ingredients, then you are sure to enjoy the restaurant. The menu changes daily, but roast...

  • 3) Dabbous
    The food is delicious, the vibe is enticingly relaxed and the reviews have been outstandingly good. Furthermore, the dishes are perfect without being pretentious or expensive! The restaurant has said that “fresh herbs, fruits and vegetables, juices and...

  • 10) Quo Vadis
    Found in the hub of bustling Soho, Quo Vadis offers beautifully delicate dishes such as pork belly, Borlotti beans, and spinach; hake, onion salad, and parsley crust; and duck breast, blackcurrant, elderberry, and prune. With tasty treats such as melon...

  • 1) Dinner by Heston Blumenthal
    Dinner by Heston Blumenthal has taken originality to a new level. Blumenthal and executive chef Ashley Palmer-Watts worked with food historians and spent many hours at The British Library in search of inspiration for the acclaimed restaurant. It’s like...

  • 4) L'Atelier de Joel Robuchon
    L'Atelier de Joël Robuchon will prove to be an intricate and luxurious dining experience. Simplicity intertwined with outstanding quality is the ethos of the restaurant. The award-winning menu boasts heavenly concoctions such as warm cheese soufflé with...

  • 5) Marcus
    Marcus (formerly Marcus Wareing) orchestrates dining at its highest level. One need look no further than the menu for proof; the creative and eclectic offerings include goats’ curd with shallot and sourdough; pig cheek served with celeriac and green...

  • 6) Ottolenghi (Islington Location)
    Ottolenghi’s food is not only tasty, but it is truly gorgeous to look at, too. The beautiful Mediterranean dishes are the stuff vitality is made of! Expect mixed seeds lavosh, butter bean tahini, twice-cooked baby chicken with lemon myrtle salt, chilli...

  • 7) The Ledbury
    Cooking at its best, The Ledbury has award winning chef Brett Graham, sous chef Greg Austin, restaurant manager Darren McHugh, and head sommelier Anja Breit behind it. The distinction of holding 2 Michelin Stars means you are advised to book eight weeks...

  • 8) Wild Honey
    In the heart of London, Wild Honey is another successful collaboration from the duo that created the award-winning restaurant Arbutus. Chef Anthony Demetre and business partner Will Smith have conceptualized a sensational French-inspired menu. The menu is...

  • 9) HKK
    HKK offers Chinese fine dining and it does it very well. Opening in December 2012, it was not long before the trendy restaurant was awarded a Michelin Star in 2013. As of last month, a new a la carte menu was unveiled. It includes delectable dishes such...

  • 11) Maggie Jones
    Tucked away in Kensington, Maggie Jones has been in business for more than 40 years. The restaurant is beautiful inside and exudes a cosy and rustic feel. So what can you expect from Maggie Jones? Well, the inspiration is French bistro and there are...

  • 12) The Gate
    The Gate serves fresh vegetarian food with a Middle Eastern twist, and vegetarian cooking has never tasted so good. Of course there is a soup of the day, but you will also find colourful dishes such as roasted halloumi skewer in a tikka marinade with red...

  • 13) 10 Greek Street
    Intimate, simple, and great cooking are words that come to mind when describing 10 Greek Street. The head chef is Cameron Emirali and you can choose from veal carpaccio; Gloucester old spot pork with crushed Jersey royals, spinach and asparagus; chocolate...

  • 14) Kitchen Table at Bubbledogs
    Lovers of intimate dining should take time to sample Kitchen Table at Bubbledogs’ food. "When people eat with us at Kitchen Table, we want them to feel like we're cooking for them at home,” head chef James Knappett told us. “We've designed the table so...

  • 15) The Wolseley
    Breakfast, lunch, dinner, and afternoon tea is what The Wolseley does best. If you are ever lucky enough to get a seat, expect glamour surrounded by art deco.  With its cooking in the style of the Grand European tradition, the breakfast menu includes...

  • 16) Berners Tavern
    Berners Tavern is all about all day dining. The restaurant specializes in breakfast, lunch, dinner, tea, and late supper. It is headed by Michelin Starred executive chef Jason Atherton. Berners Tavern’s numerous menus include crispy Middle White back...

  • 17) Amaya
    Amaya has to be one of the best Indian restaurants in the city. It has a great open kitchen where you can watch the chefs in action. Their menu is constantly changing but all you need to know is that the food is super tasty! Immediately served after being...

  • 18) Kitchen W8
    Opening in 2009 in Kensington, Kitchen W8 has already garnered a Michelin Star. With everything sourced in the UK, the food is exquisite. The restaurant has described its menu as “English food with French soul.” You can expect such decadent dishes as...

  • Meet the Man Who Supplies Duane Reade’s Fresh Food
    Every day, about 11,000 sandwiches, salads, and other prepared meals make their way to 55 Duane Reade locations across Manhattan. The homegrown chain of pharmacies, which has locations all throughout the five boroughs, has been hard at work completely...

  • 2) Michael Mina 74
    Located in the heart of the landmark Fontainebleau, this high-end bistro not only offers some of the city’s finest cocktails, including barrel-aged cocktails and punches on tap, it’s also where you’ll find some of the city’s freshest seafood, fresh-caught...

  • 6) J&G Grill
    This hotspot comes from none other than Jean-Georges Vongerichten, and chef Brad Kilgore is serving his take on global cuisine from a bright, spacious dining room overlooking the ocean. Taking inspiration from this proximity, seafood is abundant on the...

  • 7) Bourbon Steak
    Michael Mina’s Bourbon Steak, located inside the Turnberry Isle Resort and Club, is anything but a traditional steakhouse, largely thanks to the skill of chef Gabriel Fenton. Steaks like the 18-ounce dry-aged bone-in rib eye and the 24-ounce Kanas City...

  • 13) Makoto
    Since 2011, master sushi chef Makoto Okuwa has been serving some of the city’s best sushi at the Bal Harbour Shops in Miami Beach. The protégée of Masaharu Morimoto receives shipments from Japan three times per week, and while his sushi is flawless, it’s...

  • 16) Khong River House
    Brought to you by the team behind Yardbird, Khong is the city’s best Thai restaurant, and a super-traditional one at that. Offerings include Burmese noodle wraps with red chili and roasted peanuts; pork and ginger salad with fried curried rice balls;...

  • 19) The Dutch
    Andrew Carmellini’s hotspot inside the W Hotel has been packing them in since coming onto the scene in 2011, and with good reason: his simple twists on traditional American cuisine are fun, inspired, and delicious. The second outpost of a New York gem,...

  • 20) Tongue & Cheek
    A veteran of the Wolfgang Puck organization and former chef at Campanile and Patina in Los Angeles — and former three-month apprentice at The Fat Duck in England — chef Jamie DeRosa loves bold flavors. His menu at this comfortable, casual restaurant, with...

  • Raw Bar
    The raw bar at the Grand Finale offered fresh local oysters, clams, and gigantic shrimp cocktail. 

  • Grand Finale
    Held at chef David Turin’s David’s KPT, the Grand Finale showcased great views of the marina, stellar passed hors d’oeuvres, and a full open bar. 

  • Mansions
    The houses in the vicinity of the Captain Lord Mansion are some of the best-preserved 1700s mansions on the Eastern seaboard. 

  • Brews and Tunes
    The Kennebunkport Conservation Trust allowed the historic Green at the Captain Lord Mansion to be used for the Brews and Tunes event, which involved several live acts, a beer tent with plenty of Sam Adams, and several food trucks.

  • Duck
    For the entrée, roasted Long Island duck was served with fresh spring vegetables. 

  • Charcuterie
    At the private dinner held at the Spenlinhauer residence, Lyon-born chef Fred Eliot served a selection of scratch-made charcuterie, including duck liver mousse and pâté de Campagne. 

  • Mabel’s Lobster Claw
    Located right on the water about a half-mile from Dock Square, Mabel’s Lobster Claw is an under-the-radar seafood shack that’s one of the best around. Lobster rolls are world-class, as are the clam rolls, pictured, which are shucked and fried to order and...

  • The Clam Shack
    One of America’s best lobster rolls is served at the Clam Shack, a literal shack located right on Dock Square. The cold, fresh  lobster can be dressed with either butter or mayo, and is served on a soft roll from a local bakery instead of the...

  • Dock Square
    The backside of the numerous shops directly face out onto the water. 

  • Dock Square
    Walking around Dock Square is like taking a trip back in time.

  • The Grand Tapas Party
    The previous dishes were all served during the Grand Tapas Party, a low-key tasting with plenty of food and wine to go around. 

  • Gravlax Open-Faced Sandwich
    Housemade gravlax on brown bread with caper brown butter mayo and pickled onions, by Portland Hunt & Alpine Club’s chef Ricky Penatzer (they also served a killer punch made with aquavit, tea, and lime.

  • Chile-Dusted Grilled Shrimp with Carrot Tequila Vinaigrette
    From Zapoteca Restaurante Y Tequileria’s Shannon Bard

  • Leonardo’s Hamburger
    A slider made with veal and prosciutto, topped with fontina and Spanish onion, from M.C. Spiedo’s Mark Gaier and Clark Frasier

  • Sauerbraten Hand Pie
    With German potato salad, from Little Bigs Bakery’s James Plunkett and Pamela Fitzpatrick Plunkett

  • Lobster Crostini with Marinated Vegetables and Sofrito
    Served by chef Brandon Blethen of Robert’s Maine Grill

  • The Main Tent
    Both the POP The Kennebunks and the Grand Tapas Party were held under this tent, which was located on a rock right in the heart of Dock Square. 

  • Top Bites from the 2014 Kennebunkport Festival
    Kennebunkport is a quaint coastal village located at the far southeast corner of Maine, about a 45-minute drive from Portland. Perhaps best known as the home of the Bush compound, it’s both a major tourist destination during the summer months and a...

  • McDonald’s Japan Gracoro Burger
    A seasonal item with a cult following since its release in 1993, the Gracoro Burger is a real oddball. Instead of a burger patty, there’s a patty of macaroni, shrimp, and white sauce, with a breadcrumb crust. It’s topped with cheese, lettuce, and a...

  • Burger King Pumpkin Burger
    This offering, which was released in 2012, filled a bun with a burger patty, bacon, lettuce, slices of Japanese pumpkin (also known as kabocha squash), and a nut sauce made with peanuts, almonds, cashews, hazelnuts, and sesame seeds. We can’t even imagine...

  • KFC Double Down
    One of the most legendary (and grossest) fast-food experiments in history, this baby sandwiched cheese and bacon in between two patties of fried chicken. How this actually made it to market is anyone’s guess, but we’re assuming KFC’s R&D headquarters...

  • Dunkin’ Donuts Pancake Sausage Bites
    Pancakes and sausage are a breakfast staple, but combining them into one oblong nugget meant to be dunked in syrup? Well, it does hit all the major food groups: salt, sugar, meat, and grease. 

  • Burger King Vietnam: Kimchi Pork and Szechuan Beef Burgers
    This here’s an interesting one, released in honor of the Chinese New Year last year (not sure why these were sold in Vietnam instead of China). They released two burgers: the Spicy Kimchi Double Pork, which tops two pork patties with American cheese...

  • Pizza Hut India: So Cheezy Pizza
    This pizza, which was rolled out in India in December, is beyond cheesy, and that’s saying a lot. The crust was not only stuffed with jalapeno cheese, it was topped with a cream cheese-based sauce instead of marinara sauce as well as mozzarella cheese....

  • Krispy Kreme UK: Mince Pie Doughnut
    Mincemeat pies are quite popular in the UK; they used to include actual minced meat along with chopped fruit and spices, but today most varieties forego the meat. As a special holiday treat last year, Krispy Kremes across the Kingdom released a Mince Pie...

  • Domino’s Australia: $50 Wagyu Beef Pizzas
    In December, locations of Domino’s Pizza in Australia offered probably their highest-end pizzas ever, made with Wagyu-grade super-marbled beef. The first pizza, the Wagyu 3 Ways, was topped with Wagyu rib meat, Wagyu bresaola, sliced, Wagyu sausage,...

  • Pizza Hut Singapore: Double Decker Pizza
    Not to be outdone by the infamous Double Sensation described earlier, Pizza Hut Singapore went even more overboard with their holiday special last December. The bottom pizza had a stuffed crust and was topped with chicken pepperoni and bell peppers, and...

  • Pizza Hut Puerto Rico: Crazy Cheesy Bacon Crust Pizza
    Last year, Pizza Hut briefly sold a pizza in the U.S. that was ringed by tiny pizzas (pizza spawn?) along the crust. The Puerto Rican division took it one step further in December by adding a sprinkle of bacon to the top of those tiny pizzas. Touché,...

  • Pizza Hut Japan: Black Ninja Burger
    This offering made international waves last October for its sheer outlandishness: a burger patty, onions, lettuce, mayo, a hash brown patty, and a giant piece of bacon were sandwiched between a black bun. Meant to resemble a ninja with his tongue sticking...

  • Pizza Hut UK: Cheeseburger Pizza
    A cheeseburger pizza isn’t so wild around these parts anymore; it’s usually just a regular pizza topped with ground beef and American cheese. But in England (and previously in the Middle East), Pizza Hut released a limited-time only pizza where the crust...

  • KFC Indonesia: Cheese Donut
    For some reason, cheese-topped donuts are quite popular in Indonesia, and in September 2013 KFC decided to get in on the action, offering a glazed donut topped with shredded Swiss and Cheddar cheese. Here in America, we only eat cheesy donuts if they’re...

  • Subway Japan: Sausage and Barbecue Sub
    In August 2013, Subways in Japan added a new meat to the menu: a long sausage, topped with barbecue sauce. As usual, guests were able to choose the cheese, bread, and veggies. I think we can safely say that we won’t be seeing stateside Subways offering...

  • Pizza Hut Sri Lanka: Birizza
    Biryani, the popular South Asian rice dish, is about the last thing you’d expect to see at a Pizza Hut, but last July the “Birizza” hit the menus at locations in Sri Lanka. The dish was offered with either chicken or paneer cheese, and was topped with a...

  • The 15 Most Bizarre Fast-Food Menu Items of All Time
    A couple times a year, a new fast food product comes along that leaves us alternately scratching our heads and blown away by the inventors’ ingenuity. Pizza with a crust that’s stuffed with cheese? Amazing! A taco shell that’s...

  • Andrew Zimmern on the Biggest Mistakes Tourists Make
    Andrew Zimmern is a man who knows how to travel. On his super-popular TV show Bizarre Foods, he demonstrates his knack for digging below the surface of any given city and finding its heart, often through its food. Zimmern is currently helping to promote a...

  • Dunkin' Donuts' Healthiest Menu Options
    It’s common knowledge that doughnuts are bad for you, and the ones sold at Dunkin’ Donuts are no exception. Out of all the doughnuts they offer, the chocolate coconut cake doughnut is the worst for you, with 550 calories and whopping 39 grams...

  • You Wait Until You’re Done Eating to Complain
    Dovetailing with the previous slide, if you have an issue with your food, bring it up as soon as you realize it, which usually happens at around the time you take your first bite. The only possible reason to wait until you’ve polished off the whole plate...

  • You Ask to Talk to the Chef to Complain
    If you have an issue with your food, take it up with your server, or with the manager if there’s a larger issue. Pulling the chef away from his or her busy kitchen to properly instruct them on the definition of medium-well isn’t just dumb, it’s mean. 

  • You Move to Another Table Without Asking
    If you’re unhappy with your table for whatever reason, just tell your server or the hostess and one of them will take you to a different one (the earlier in the meal the better, so fewer items need to be transferred). Don’t just up and move without...

  • You Order from the Hostess When You’re Seated, or from the Busboy
    It’s the host or hostess’s job to bring you to your table, not take your order. It’s the busboy’s job to bring you your food and clear your plates, not take your order. You may be desperate for that dirty martini, but just be patient and let your server...

  • You Ask to Sit Somewhere Quiet
    If the restaurant you’re in is loud, the restaurant will be loud no matter where you’re sitting. Want quiet? Go to a quieter restaurant.

  • You Don’t Read the Menu, then Complain
    It’s not a smart move to order a dish without thoroughly reading its description on the menu. It’s one thing to send a dish back if the menu doesn’t mention that a dish has peanuts in it when you’re allergic to them, but it’s just dumb to send a dish back...

  • You Ask for Raw Items Cooked
    Sushi? Raw. Steak tartare? Raw. Carpaccio? Raw. If you don’t know that, you probably shouldn’t be ordering them to begin with. Which brings us to…

  • You Seat Yourself
    As mentioned above, there’s a reason why the hostess stand exists. Never seat yourself unless you’re told to, because you’ll most likely just have to move anyway. 

  • You Pronounce Obvious Menu Items Wrong
    You can get away with pronouncing mille-feuille wrong (it’s “meal-fay”), and maybe you can get away with not mastering how to say haricots verts (it’s “ah-ree-ko vair”), but if you pronounce the Ls in quesadilla, expect a funny look from your server. 

  • You Don't Make a Reservation
    If you stroll into a packed restaurant without making a reservation, don’t expect to be seated right away. 

  • Cooked Sushi? 10 Dumb Things People Do at Restaurants
    It’s nice to think that when people head to a restaurant for dinner, they do so with the best of intentions. But sometimes, without even realizing it, they do dumb things that really annoy the wait staff. In the interest of keeping yourself on your...

  • How to Get Free McDonald's Coupons
    Every company knows that it’s a smart move to hand out some freebies every once in a while, and McDonald’s is no exception. According to WikiHow, there are a handful of ways to get your hands on some free McDonald’s coupons. A good place...

  • 1) Irwin D Simon, Hain Celestial Group
    The highest-paid CEO in the food industry may surprise you, especially if you’ve never heard of Hain Celestial. It’s the parent company of many of the biggest natural and organic foods and personal care brands, including Celestial Seasonings, Soy Dream,...

  • 2) Steve Ells, Chipotle
    Chipotle is quickly becoming the gold standard for fast food, and it’s all thanks to Steve Ells, the founder and CEO. He pays himself quite a hefty salary: $25,116,871 in 2013. 

  • 3) Muhtar Kent, Coca Cola Co.
    Coca-Cola obviously produces its namesake beverage, but the parent company also owns more than 500 brands including Sprite, Fanta, Capri Sun, Dasani, Nestea, Minute Maid, and Vitamin Water. Its CEO, Muhtar Kent, took home $20,380,660 in 2013. 

  • 4) Howard Schultz, Starbucks
    The man who’s largely responsible for building Starbucks into the multinational behemoth it is today, Howard Schultz raked in $17,242,507 last year. 

  • 5) Indra K. Nooyi, PepsiCo
    Nooyi is the CEO and Chairperson of Pepsico, the second largest food and beverage business in the world. More than 20 of their brands have annual sales of more than $1 billion, including Pepsi, Lay’s, Gatorade, Doritos, Tropicana, and Lipton teas. Even...

  • 6) Irene Rosenfeld, Mondelēz International
    If the name Mondelēz doesn’t ring a bell, its earlier name, Kraft Foods, probably does. The name itself is essentially gibberish — it was spun off in 2012 to handle the global snack and food brands owned by Kraft, like Oreo, Triscuit, and Cadbury. Its CEO...

  • 7) JP Bilbrey, Hershey
    Everybody loves chocolate, and everybody knows Hershey. Last year its CEO, JP Bilbrey, made $13,825,686.

  • 8) Brian P. Kelley, Keurig Green Mountain
    Formerly Green Mountain Coffee Roasters, this company most likely roasts and distributes a lot of the coffee you drink, either home-brewed or in the form of those little K-cups. It’s come a long way from its 1981 beginnings as a small café in Vermont; in...

  • 9) C. Larry Pope, Smithfield
    The United States’ largest pork processor was founded in 1936, and today it raises 15 million pigs annually and processes 27 million, producing more than 6 billion pounds of pork. Its president and CEO, C. Larry Pope, made $10,778,390 in 2013.

  • 10) Gary Rodkin, ConAgra
    This Omaha-based packaged foods company makes and sells foods for supermarkets, restaurants, and food service establishments. Their brands include Healthy Choice, Hunt’s, Orville Redenbacher’s, Wesson oil, Swiss Miss, Reddi-Whip, PAM, and Hebrew National...

  • Who are the Food Industry's 10 Highest-Paid CEOs?
    The chief executive officer, or the CEO, is at the top of a company’s food chain, and is oftentimes the highest-paid person on the company payroll. At a successful company, the CEO can seriously rake it in, so we decided to take a look and see what...

  • Ocean’s Halo
    These seaweed chips take healthy snacking to a new level and make seaweed sheets look juvenile. Crunchable and dippable, Ocean Halo’s protein-filled trendsetting chips are gluten-free and contain no GMOs, trans fats, MSG, or anything artificial. 

  • Crunchmaster
    Just the name alone is inviting, right? This gluten-free cracker company just launched their newest product, Popped Edamame chips, available in Sea Salt and Wasabi Soy flavors. They’re made with a blend of rice and real edamame and are saturated fat-free...

  • Popchips
    They’re not fried or baked, but use heat and pressure to “pop” as chips. With half the fat of fried chips, new tortilla Popchips are made with real masa and come in zesty nacho cheese, ranch, and chili limon flavors. Popchips are gluten-free and have no...

  • Late July Organic
    Using organic ingredients like chia, brown rice, and amaranth, these multigrain chips are gluten-free, nut-free, Kosher, and (in most varieties) vegan. Their restaurant-style chips are certified USDA organic, non-GMO and gluten-free. 

  • Primzie
    In Italian, primzie means the first of its kind. These artisanal crispbread snacks stand up in the “dipability” category. Grilled, then crisped, primzie snacks are all natural with no trans fats or cholesterol. 

  • The Better Chip
    These flavors are bold and created by cooking real ingredients inside the double-corn masa chip. The Better Chip is verified non-GMO and gluten-free with five (totally pronounceable) ingredients in every chip flavor. 

  • Way Better Snacks
    This brand incorporates sprouted ingredients like flaxseeds, chia seeds, quinoa, black beans, broccoli seeds and daikon radish seeds into their tortilla chips. Sprouting increases vitamins and minerals, antioxidants, digestibility and nutrition absorption.

  • Mediterranean Snack Foods
    Available in seven flavors, these chips are high in protein and low in carbs. They’re non-GMO and naturally gluten-free and free of trans fats. One serving size is 20 chips (which should make you happy!) and since they’re made with real lentils, they’re...

  • RW Garcia
    This family-owned company has been changing the way people snack for more than 30 years. All of RW Garcia’s products are made from stone ground non-GMO corn, contain no additives or preservatives, and are verified non-GMO and certified gluten-free. 

  • The Jingle is in 6/8 time
    The jingle follows a fairly standard A-B-A format with a coda at the end, and is actually in 6/8 time, meaning that each measure has two more beats than most songs, which are in 4/4. It was written in the key of E-flat major, but the version many trucks...

  • Locations in China Sell Green Tea Ice Cream
    The first location of Mister Softee in China opened in Suzhou, Jiangsu in 2007, and they’ve been expanding through China’s eastern region since 2008. There are standalone Mister Softee stores and kiosks there as well as trucks, whose unique offerings...

  • You Can Download the Jingle as a Ringtone
    If you really love that jingle, you can download a ringtone of it here. 

  • Don’t Even Think about Ripping off Their Name
    If you spot a Mister Softee truck, look closely at the name; a Master Softee truck has been spotted in New York, and is being sued for trademark infringement. 

  • You Can Buy a Mister Softee Bobble Head
    Mini-musical trucks and banks, t-shirts, beach towels, and bobbleheads are available for sale at the Softee Store. 

  • There are Two Soft-Serve Styles, and One is More Fattening
    Next time you get soft serve, ask the driver if it’s six percent fat or ten percent fat. While the fat and calorie content of the vanilla and chocolate varieties are  identical, the ten percent soft serve contains 170 calories and 9 grams of fat per...

  • Drivers Must Have a Spotless Driving Record
    Want to be a driver? Make sure you have a clean driving record; the site even emphasizes “NO DWI!!!”

  • The Jingle Has Lyrics!
    Ever wonder what the lyrics to the Mister Softee jingle (which is officially named “Mister Softee Jingle and Chimes”) are? Check it out:The creamiest, dreamiest soft ice creamYou get from Mister SofteeFor a refreshing delight supremeLook for Mister...

  • The Trucks are Top-of-the-Line
    While the ice cream trucks may look a little shabby, they’re actually just designed that way — they’re made from rust-free aluminum, powered by the new General Motors Vortec engine, use a high-powered Electro Freeze soft serve machine, and just about...

  • The First Thing Handed Out Was Green Ice Cream
    The first day of operations was St. Patrick’s Day 1956, so founders Bill and Jim Conway took to the streets of West Philadelphia and handed out green ice cream. 

  • 10 Things You Didn’t Know About Mister Softee
    The familiar jingle of the ice cream man is one we associate with warm summer days, childhood, and a perfectly swirled ice cream cone. But did you know that the Mister Softee song, played thousands of times per day, has lyrics? We’ve rounded up 10...

  • 18) Sirloin Beef Burger, Sketch Burger, Philadelphia
    It looks sort of like a psychedelic preschool, all Day-Glo colors and funky signs and crowdsourced artwork, but this small Philadelphia burger joint serves up an exquisitely simple, highly flavorful 8-ounce sirloin burger, served on a doughy white bun...

  • 17) Sliders, White Rose System, Linden, N.J.
    In the 1920s, the slider was king, largely thanks to the success of White Castle. If you’re looking for a taste of what the perfect burger experience was like back then, head to the tiny White Rose System in industrial Linden. Here, 2-ounce wads of 75/25...

  • 87) Sirloin Burger, The Lambs Club, New York, NY
    A bun should never steal the burger show, but the fresh, toasted challah loaf bun at Manhattan's The Lambs Club comes pretty close. But the sirloin burger has plenty more going for it, including Cabot sharp Cheddar, shallot, and just about the highest...

  • 1) Kuma Burger, Kuma's Corner, Chicago
    It’s the sign of a great food city when you can find two crazy restaurant waits within three blocks of each other. So it is in the case of Hot Doug’s (closing later this year) and Kuma’s Corner, some would argue Chicago’s best hot dog and burger joints....

  • 2) Luger Burger, Peter Luger, Brooklyn, N.Y.
    Because of this burger’s location in Williamsburg, Brooklyn, and its lunch-only appearance on the menu, out-of-town visitors are likely to have an easier time than New Yorkers experiencing New York City’s best burger. There are no bells and whistles, but...

  • 3) Black Label Burger, Minetta Tavern, New York, NY
    Sure, the côte de boeuf, roasted bone marrow, and various ungodly delicious potato renditions are big reasons why Minetta Tavern was called the city’s best steakhouse and awarded three stars by The New York Times. But no less the stuff of legend is the...

  • 4) The Father's Office Burger, Father's Office, Los Angeles
    What do you get when you go to Father's Office, chef Sang Yoon's gastropub in Los Angeles (now in both Santa Monica and Culver City)? No table service. And no pretention. There's a wood-paneled, comfortable vibe of a great local lived-in spot, but it's...

  • 5) Green Chile Cheeseburger, Santa Fe Bite, Santa Fe, N.M.
    Down the Old Las Vegas Highway (the original Route 66), the green chile cheeseburger served at Bobcat Bite, founded by Mitzi Panzer in 1953, has been hailed by Hamburger America's George Motz, Roadfood's Jane and Michael Stern, Food Network, and even Bon...

  • 6) Build-Your-Own Burger, Burger Bar, Las Vegas
    Known as “the other Keller” (besides Thomas, obviously) to fine-dining enthusiasts who have long enjoyed his exquisitely crafted modern French food at Fleur de Lys in San Francisco and to the Las Vegas dining public for having created a $5,000 hamburger...

  • 7) Double Cheeseburger, Holeman & Finch Public House, Atlanta
    Every night at 10 p.m. on the dot, 24 burgers emerge from the kitchen at Holeman & Finch Public House, and that’s it. Even though they’re not listed on the menu, these burgers are often spoken for well in advance (they can be reserved at any...

  • 8) Bash Style, Burger & Barrel, New York, NY
    “Bash Style,” for the uninitiated, means onion and bacon jam, pickles, American cheese, special sauce, and most importantly, a killer blend of meat cooked medium-rare by chef Josh Capon and his team. These are the foundation of what you could argue...

  • 9) The Original Burger, Louis’ Lunch, New Haven, Conn.
    Sigh. Deep breath. A conversation about Louis’ Lunch is never simple. Is it the birthplace of the hamburger? Supposedly, one day in 1900, a gentleman hurriedly told proprietor Louis Lassen "he was in a rush and wanted something he could eat on the run"...

  • 10) Hickoryburger, The Apple Pan, Los Angeles
    This standalone counter-only burger-and-pie place in West Los Angeles hasn't changed since it opened in 1947 (well, except for the prices). The Apple Pan's signature Hickoryburger is a juicy round of hickory-smoke-infused ground beef on a reasonably...

  • 11) Cheeseburger, JG Melon, New York, NY
    According to legend, burgermeister George Motz wanted to include JG Melon's definitive bar burger in the first edition of his book Hamburger America, but nobody at the place would return his calls — maybe because they were too busy actually turning out...

  • 12) Lola, B Spot Burgers, Ohio, Various Locations
    There are hyped-up dishes and chefs that win so many awards, whose praises are sung so widely and so often, that you feel sure they can’t possibly live up to the hype.. Those rules just don’t apply to Iron Chef Michael Symon. He’s won too many burger...

  • 13) Cheeseburger, Husk, Charleston, S.C.
    So what’s the secret to the burger at Husk, Sean Brock’s Charleston landmark? Bacon. Ground right into the patty. Brock’s been on a personal quest to perfect the burger, and after eating his cheeseburger you’ll most likely agree that he’s achieved his...

  • 14) Jucy Lucy, Matt's Bar, Minneapolis
    Ah, the inimitable Jucy Lucy (yes, Matt's spells it without the "i"). While the battle rages between Matt’s Bar and the nearby 5-8 Club over who originally invented this brilliant burger variation, the one at Matt’s Bar is a superior specimen. Legend has...

  • 15) Le Pigeon Burger, Le Pigeon, Portland, Ore.
    When Gabriel Rucker first opened Le Pigeon in 2006, he only served five of these outstanding burgers per night. How cruel. Until very recently, it was also available at Rucker’s downtown spot Little Bird, where it's been replaced with the...

  • 16) Bill's Burger, Bill's Bar & Burger, New York, NY
    Bill's Bar & Burger is the brainchild of restaurateur Stephen Hanson, best known for his more upscale offerings like Dos Caminos, Strip House, and Ruby Foo’s (all are run by the hospitality company that he founded more than 25 years ago, BR Guest). It...

  • 17) Sliders, White Rose System, Linden, N.J.
    In the 1920s, the slider was king, largely thanks to the success of White Castle. If you’re looking for a taste of what the perfect burger experience was like back then, head to the tiny White Rose System in industrial Linden. Here, 2-ounce wads of 75/25...

  • 18) Truffled Cheeseburger, Palena Café, Washington, D.C
    The burger at Washington, D.C.’s Palena Café is certainly a fancy-pants one, but that doesn’t mean it’s at all precious. Chef Frank Ruta’s burger starts with a loosely packed 7-ounce patty of Angus beef (mostly chuck and trim from aged steak cuts) that’s...

  • 19) Big Devil, Ray’s to the Third, Arlington, Va.
    After the closure of Michael Landrum’s two D.C.-area locations of Ray’s Hell Burger, devotees despaired that they’d never again be able to enjoy these perfectly seared, ingeniously topped burgers. The third outpost, however, is still going strong, and...

  • 20) Steamed Cheeseburger, Ted's, Meriden, Conn.
    Most burger purveyors griddle, grill, or pan-sear their patties. Since 1959, Ted's, in this historic community north of New Haven, has steamed theirs. Steamed meat? Yep. Steamed Cheddar cheese, too. Cooked in custom-designed steam boxes, the burgers,...

  • 21) Cheeseburger, Gott's Roadside, San Francisco
    Back in 2011, popular California hamburger stand Taylor's Automatic Refresher renamed its three locations (Napa, St. Helena, and San Francisco's Ferry Building) because its owners brothers Joel and Duncan Gott didn't own rights to the name, and couldn’t...

  • 22) Hamburger, Perini Ranch Steakhouse, Buffalo Gap, Tex.
    Tom Perini's steakhouse, in a converted barn on his family's ranch just outside Abilene, is famed for its 22-ounce "cowboy rib-eye" and other heroic slabs of good Texas beef, but burger lovers swear by the establishment's grilled half-pound burger, laden...

  • 23) Hamburger, Zuni Café, San Francisco
    The lunch-only grass-fed burger at this San Francisco classic, ground in-house, medium-lean, comes on grilled rosemary focaccia slathered with aïoli. Beecher's Flagship or Bayley Hazen blue are available options, as are grilled onions or sliced heirloom...

  • 24) PYT Burger, PYT, Philadelphia
    PYT is renowned for its absolutely insane burger creations, including one topped with fried beer and others that use fried mashed potato cakes, lasagna, Ellio’s pizza, tacos, and even Twinkies for buns, but beneath all the gimmickry is a seriously...

  • 25) The Original db Burger, db Bistro Moderne, New York, NY
    The idea of the “chef-inspired” burger, in all its celebration and prominence, can be hit-or-miss these days. It seems recently that all chefs feel like they have to have a burger on the menu. And while some are just paying lip service to the trend, some...

  • 26) Bistro Burger, Corner Bistro, New York, NY
    This always crowded Greenwich Village institution, a semi-dive bar (no real dive bar sells a large line of branded casual clothing, or opens outposts in Long Island City), is justly famous for its big no-nonsense burgers, cooked under a salamander-like...

  • 27) Bacon Cheeseburger, The Little Owl, New York, NY
    Chef Joey Campanaro knows his way around a burger, and the one that he serves at his West Village restaurant The Little Owl was named the world’s best by The Guardian. Campanaro starts with a ¾-inch-thick patty of ground Pat LaFrieda brisket and...

  • 28) The Cadillac, P.J. Clarke's, New York, NY
    There are now seven P.J. Clarke's locations, including two in São Paulo, but the Third Avenue Manhattan original is the feisty little brick building that refused to make way for the 47-story Skidmore, Owings & Merrill skyscraper that now looms over it...

  • 29) Cheeseburger, Au Cheval, Chicago
    Is the burger served at Chicago’s relative newcomer Au Cheval "the perfect griddle burger?" According to Bon Appétit, it is. Its beauty lies in its simplicity: two patties (or three if you order a double) of no-frills ground beef topped with Cheddar,...

  • 30) Hell’s Fury Burger, The Vortex, Atlanta
    The Vortex, which has two Atlanta locations, is a crazy place. First of all, just to enter the restaurant you have to walk through a giant skull with crazy eyes that also happens to be the main entrance. The menu has a full page of rules ("We maintain the...

  • 31) The Dirty South Burger, Chuck's Burgers & Frites, Raleigh, N.C.
    The most outrageous offering at this down-home burger joint starts with a house-ground 100 percent chuck patty that’s seared on a flat-top. You have your choice of a 5-ounce or 8-ounce patty, and we recommend going with the 5-ouncer because what comes...

  • 32) Whiskey King Burger, Village Whiskey, Philadelphia
    Chef Jose Garces has won heaps of praise for the burgers he’s serving at Village Whiskey, and it’s well-deserved. His burgers are so lightly packed that they’re almost fluffy, and come on a house-baked pan au lait bun that’s similar to brioche but less...

  • 33) Chargrilled Burger, The Spotted Pig, New York, NY
    The burger at New York’s The Spotted Pig, a restaurant that is widely responsible for launching the high-end gastropub trend, is a wonder. Chef April Bloomfield has created a half-pound behemoth of prime grilled beef, topped with a layer of creamy, stinky...

  • 34) The Prime Meats Burger, Prime Meats, Brooklyn, New York
    Frank Falcinelli and Frank Castronovo, affectionately known as “The Franks” by fans of their handful of New York restaurants, including Frankie’s 457 and Frankie’s Spuntino, are serving an epic burger at their meat-centric farm to table spot Prime Meats....

  • 35) The Original Redcoat Special Hamburger, Redcoat Tavern; Royal Oak, Michigan
    When a burger hasn’t changed in more than 40 years, you know they’re doing something right. And at the Redcoat Tavern, that burger is a half-pound beauty, served on a traditional sesame seed-topped bun and topped with shredded lettuce, tomato, and your...

  • 36) F.T.W., Grill Em All (Los Angeles)
    What do you get when you combine a love of heavy metal and a passion for good food? A menu of some 17 burgers with names like “Napalm Death” and “Dee Snider” and topping combinations as out there as you can imagine. Peanut butter, strawberry jam, bacon,...

  • 37) Hamburger, Pie n' Burger, Pasadena, Calif.
    If you want to experience what a perfect burger tasted like in 1963, head to Pie n’ Burger, where nothing about the place, including the butcher who supplies the ground chuck, has changed in decades. The double is the best way to go, two quarter-pound...

  • 38) The Down Low Burger, Mar'Sel, Rancho Palos Verdes, Calif.
    At this fine dining restaurant inside the Terranea Resort, located right on the water, they’re serving one of LA’s finest burgers, but you have to be in the know to ask for it, because it’s off-menu (hence the “down low”). The brioche bun is made in-house...

  • 39) Bill’s Burger, Becks Prime, Houston
    There are 12 locations of Beck’s Prime in Houston and two in Dallas, and not one has a freezer. Founded in 1985, Beck’s has become a beloved institution since then, serving half-pound Angus chuck burgers that are hand-ground and formed on-site daily....

  • 40) The Classic 8oz, 8oz Burger Bar, Multiple Locations
    This burger joint has locations in Seattle, Miami Beach, Los Angeles International Airport, and far-flung Tunica, Miss. and Bossier City, La., and is the brainchild of chef Govind Armstrong, who’s making a name for himself as one of the country’s best....

  • 41) Frita Cubana, El Mago de las Fritas, West Miami, Florida
    The frita is a perfect representation of the American influence on Cuban culture, and vice-versa. It was created in Cuba and brought over to the States after the revolution, and the one served at Little Havana’s El Mago de las Fritas is arguably the best...

  • 42) Hut’s Favorite, Hut's Hamburgers, Austin, Tex.
    Homer "Hut" Hutson opened the original Hut's Hamburgers in 1939, and though it's now in a different location with different owners, the spirit of the place hasn't changed a whole lot since then. As it happens, the vaguely déco style building it now...

  • 43) Local Grass-Fed Burger, Craigie on Main, Cambridge, Mass.
    Serious chefs never used to serve burgers in their restaurants, and when they started doing so, you always sort of had the feeling that they were doing it under duress and would much  rather you didn't order one so they could sell you that heritage...

  • 44) Sliders, White Manna, Hackensack, N.J.
    A North Jersey legend, White Manna is one of the last remaining diner-style burger joints that arose in the tradition of White Castle. What’s served here is the perfect interpretation of that form, perfected over decades and decades, unchanging. You walk...

  • 45) Ghetto Burger, Ann's Snack Bar, Atlanta, Ga.
    People don’t just come to Ann’s for the burgers, they come to Ann’s for Ann Price, who almost single-handedly cooks all the food and provides all the entertainment. Known affectionately as Miss Ann, she’s a force to be reckoned with and a true character....

  • 46) Dick’s Deluxe, Dick’s Drive-In (Seattle)
    With six locations, Dick’s is a Seattle institution. For nearly 60 years, Dick’s has been serving an unchanging menu of never-frozen one-eighth-pound burgers delivered daily, hand-cut fries, and milkshakes, and its owners know that if it ain’t broke, don’...

  • 47) Hop Frog, Poe's Tavern, Sullivan's Island, S.C.; Atlantic Beach, Fla.
    Poe’s has two locations, both located steps from two of the country’s most beautiful beaches. They each offer more than 50 beers as well as seriously gourmet burgers, ground in-house daily. The Hop Frog is the best they offer, a half-pound patty given a...

  • 48) Cheeseburger on French Bread, Rotier's, Nashville, Tenn.
    A hunk of soft French bread might not come to mind as the ideal burger vessel, but at the landmark Rotier’s, located a stone’s throw from Vanderbilt University, it’s the best way to go. The six-ounce burger patties are hand-formed every morning, and while...

  • 49) Steak House Burger, Brindle Room, New York, NY
    At the East Village’s Brindle Room, chef/owner Jeremy Spector is serving a lunch-only burger that, at $12, is a certifiable steal. The reason? Dry-aged meat. Prime aged beef trimmings and deckle are brought in from his partner’s New Jersey restaurant, and...

  • 50) Cheeseburger, Burger Joint, New York, NY
    It’s a tough call to declare an open secret like Burger Joint in New York City’s decidedly upscale Le Parker Meridien Hotel an “undiscovered gem.” To New York burger lovers and the tourists lining up behind the ridiculously tall curtain it’s “hidden”...

  • 51) Double Winstead, Winstead’s (Kansas City, Mo.)
    Winstead’s is a household name in the Kansas City area, serving diner staples and "steakburgers" for more than 70 years. These burgers are what the locals crave when they leave the city: fresh-ground Choice beef, served with mustard, ketchup, pickles, and...

  • 52) The DuMont Burger, DuMont Burger, Brooklyn, New York
    When it comes to DuMont, there’s a distinct sadness that locals in the know won’t be able to see far beyond. It wasn’t long ago that chef and owner Colin Devlin was found dead after an apparent suicide, said to be brought on by the pressures and financial...

  • 53) Griddled Burger, Edzo’s, Chicago, Ill.
    To know Edzo’s, you must first know Eddie Lakin, a former line cook who worked in high-end kitchens around the world before settling back on his home turf to flip burgers for a living. But what burgers these are: Choice chuck, hand-cut and ground on-...

  • 54) Tostado Burger, Chris Madrid’s, San Antonio, Tex.
    When you're packed, and you've been around doing burgers since 1977, you must be doing something right. And they're doing at least two things right at Chris Madrid's in San Antonio: burgers and nachos. The "macho" tostado burger made George Motz's book,...

  • 55) The Duane Purvis All-American, Triple XXX Family Restaurant, West Lafayette, Ind.
    If the name of this burger (and its associated restaurant) sounds a little odd, it’s pretty easy to explain: Triple XXX was the name of the root beer the burger stand sold when it first opened in 1929, and Duane Purvis was an All-American football star at...

  • 56) Original Solly Burger, Solly's Grille, Milwaukee, Wis.
    Family-owned and operated since 1936, Solly’s claim to fame is the butter burger, one of the last and finest examples in the nation. Fresh-ground sirloin is delivered daily from a local butcher, and the shakes, fries, and burgers, complete with a healthy...

  • 57) Onion-Fried Burger, Sid’s Diner, El Reno, Ok.
    At this friendly, no-frills diner, it’s all about the onion-fried burger. Sit at the counter and watch the magic happen: Sid Hall (or his brother, Bob), take a ball of fresh-ground beef, place it on a ripping hot griddle, and smash it down along with a...

  • 58) Cozy Burger, The Cozy Inn, Salina, Kan.
    There was a big White Castle-inspired hamburger stand boom across America in the early 1920s, and Salina, Kan.’ Cozy Inn is one of the last ones standing. Started as a six-seat counter in 1922, it gained local popularity for serving 1-ounce...

  • 59) Röckenwagner Pretzel Burger, 3 Square Café + Bakery, Venice, Calif.
    Chef Hans Röckenwagner is one of LA’s best under-the-radar chefs, and the trademarked (literally) burger at his no-frills Abbot Kinney bakery 3 Square is spectacular from top to bottom. It starts with a freshly-baked pretzel bun that might just be the...

  • 60) Double Bacon Cheeseburger, Hodad's, San Diego, Calif.
    With two locations in San Diego and another inside Petco Park, Hodad’s might very well be the most popular burger destination in San Diego, and for good reason. These are some seriously good burgers, and when two patties get stacked with mayo, mustard,...

  • 61) Best Damn Grass Fed Cheeseburger, 4505 Burgers & Barbecue, San Francisco, Calif.
    When a butcher shop decides to open a burger and barbecue joint, you know that it’s going to be good, and the one sold at 4505 lives up to all expectations. It starts with grass-fed beef from Magruder Ranch that’s broken down on-premises, ground,...

  • 62) Hubcap Decker, Hubcap Grill, Houston, Tex.
    Open since 2008, the Hubcap Grill, which now has two locations in Houston, isn’t for the faint of heart. To make their popular Decker, two deeply seared fresh-ground hand-formed burger patties (with a slice of Texas toast in the middle for good measure)...

  • 63) The Special, Stanich's Tavern, Portland, Ore.
    You won’t find many customers nursing only a beer at this circa-1949 sports bar; people come here for the food. Namely, the burger known only as “The Special:” a big toasted bun topped with a quarter-pound of fresh-ground chuck, ham, bacon, a fried egg,...

  • 64) Double Chili Cheeseburger, The Varsity (Atlanta)
    It’s not because The Varsity claims to be the world’s largest drive-in, or that it’s one of the few restaurants in America that still employs carhops. No, neither is it The Varsity’s staying power (founder Frank Gordy launched it with a $2,000 nest egg...

  • 65) Sirloin Burger, Le Tub, Hollywood, Fla.
    If you like your burger big and bold, the sirloin burger sold at this converted gas station about a half-hour’s drive from Miami is worth seeking out. The place will be crowded, you’ll most likely wait for more than an hour for your order, and when you...

  • 66) Half-Pound Niman Ranch Cheeseburger, Mustards Grill, Napa, Calif.
    There's all kinds of good stuff on the menu at Cindy Pawlcyn's ever-popular wine country bistro (crispy calamari with curried slaw, seafood tostada, Mongolian pork chop…) but the cheeseburger (Maytag Blue is an optional choice, and one well worth making)...

  • 67) Hog Wild Burger, Oblivion Taproom, Orlando, Fla.
    This burger and beer mecca turns out some wild burger combinations, but the most delicious of all is the Hog Wild burger, which is a half-pound hand-formed patty topped with chopped pork, bacon, caramelized onions, barbecue sauce, a giant onion ring, and...

  • 68) B.B. Burger, That One Spot Eatery, Ocoee, Fla.
    There’s a great burger lurking in this sleepy Orange County town, and it has a secret ingredient: horseradish sauce. The burger patty itself is fresh-ground and a little under an inch thick, and if you’re wondering what the B.B. stands for, that would be...

  • 69) Mustang Sally, Burger & Beer Joint, Miami
    This big, unassuming, friendly place serves terrific Angus prime or Wagyu burgers, ranging from 8 to 10 ounces in heft (not to mention the 10-pound "Motherburger"), with all kinds of inspired accompaniments. Choosing just one to typify the place is a...

  • 70) The Burger, The Company Burger, New Orleans, La.
    The Company Burger chef/owner Adam Biderman set out to create the perfect double-cheeseburger, and one bite will tell you that he hit the nail right on the head. His flagship Company Burger starts with two 3.25 ounce patties, which get a light crust on...

  • 71) Gabby Burger, Gabby's Burgers and Fries, Nashville
    Since opening Gabby's Burger and Fries in 2009, husband and wife team Doug and Coreen Havron have been delivering the greasy goods to enthusiastic customers looking for grass-fed burgers, fresh cut fries, and other American favorites done with care and...

  • 72) Cowbell Burger, Cowbell, New Orleans
    Who couldn't use more cowbell? (Sorry, had to.) This New Orleans burger joint, headed up with a focus on handmade, high-quality burgers by chef Brack May, is a Big Easy favorite. Their "Locally World Famous Cowbell Burger" includes a natural beef patty on...

  • 73) Fat Mo's Burger, Fat Mo's (Nashville)
    At half a pound, Fat Mo's self-titled burger is mammoth, yes, but size alone isn't enough to land a burger on our list. Drive-thru and walk-up only, Fat Mo's burgers are a huge cut above regular fast food — everything is fresh and cooked to order, the...

  • 74) John T Burger, Hog & Hominy, Memphis
    When food insiders see something called the John T Burger, they’re likely to get both excited and skeptical. “A burger in Memphis named for the head of the Southern Foodways Alliance,” you can almost hear them muse, “Hmm. This could either be really good...

  • 75) The Woodstock, Burger Up (Nashville)
    Nashville's Burger Up serves burgers and pretty much nothing else (not that there’s anything wrong with that). And anyway, there's a huge range of burgers for every type of palate, including bison, lamb, and salmon. The star of their impressive burger...

  • 76) Black Angus Burger, Michael's Genuine Food & Drink, Miami
    This popular Miami restaurant (with an outpost on the Caribbean island of Grand Cayman) serves its first-rate burger only at lunchtime, but it's beefy enough to make a substantial dinner. The beef is house-ground Black Angus from California's Harris Ranch...

  • 77) The Classic Burger, Hopdoddy Burger Bar (Austin, TX)
    No corner is cut at Hopdoddy Burger Bar in Austin, where hormone and antibiotic-free black Angus beef is ground in-house, buns are baked from scratch, and only the freshest vegetables are allowed anywhere near their burger creations. There’s a near-...

  • 78) Butcher's Cut, Flip Burger Boutique, Atlanta
    There are plenty of basic, let-the-meat-speak-for-itself burgers on this list. Butcher's Cut at Atlanta's Flip Burger Boutique isn't one of them. This Jengatower of a sandwich is stacked high with a juicy beef patty, crumbled blue cheese, caramelized...

  • 79) The All American, 2941 Restaurant, Falls Church, Va.
    Hidden on an upscale American, French, and Mediterranean menu in the affluent Washington, DC suburb Falls Church is the lunch-only All American burger, which makes the metro ride from Downtown worth the trip. This is a straightforward beef burger, topped...

  • 80) Chapman Burger, Laura's Little Burger Joint, Decatur, Mich.
    Living up to its name, Laura's Little Burger Joint isn't much more than a standalone shack located outside of Decatur. But it also more than lives up to the "burger" portion of its name with the Chapman Burger, which features two 7-ounce patties with...

  • 81) The Burgamo, Alla Spina, Philadelphia
    Italian gastropub Alla Spina has only been open for two years, but has already gained a loyal fan base that includes Burgamo diehards, looking to wrap their mouths around this high-stacked, two-pattied Philly burger favorite. The double cheeseburger is...

  • 82) Thunder Burger, Thunder Burger, Washington, D.C.
    This Georgetown gourmet burger establishment doesn't have a crown jewel burger, but offers one of the best customizable burger experiences in the country. A "Thunder Burger" order will give you your base, which you can customize with an endless array of...

  • 83) Double Bypass Burger, Heart Attack Grill, Las Vegas
    Honesty is the best policy, and the Heart Attack Grill, with their Bypass Burgers, lives by that motto. Their double bypass burger is a celebration of carnivorous gluttony, stacked high with cheese, two burger patties, ten slices of bacon, and the option...

  • 84) Bacon-Onion Blue Cheeseburger, Farmers Fishers Bakers, Washington, D.C.
    Who says sustainable foods have to lack huge flavor, or huge calorie counts? Farmers Fishers Bakers is a green-focused eatery intent on delivering the best of what's local, fresh, and delicious, as proven by their near-perfect bacon-onion blue...

  • 85) Baltimore Burger, The Abbey Burger Bistro, Baltimore
    This Federal Hill neighborhood burger destination’s menu includes locally raised beef burgers, as well as bison, wild boar, elk, and kangaroo burgers for anyone looking to stumble off the beaten burger path. Our focus, however, is on their trademark...

  • 86) Supper Burger, Supper, Philadelphia
    Chef Mitch Prensky’s modern American spot delivers the upscale burger goods with their Supper Burger. The gourmet ground beef creation is a hulking 10 ounces of dry-aged LaFrieda beef on a brioche bun, kicked into another gear with crisp ham, cheddar,...

  • 87) Sirloin Burger, The Lambs Club, New York, NY
    A bun should never steal the burger show, but the fresh, toasted challah loaf bun at Manhattan's The Lambs Club comes pretty close. But the sirloin burger has plenty more going for it, including Cabot sharp Cheddar, shallot, and just about the highest...

  • 88) The Big Tasty, Tasty Burger, Boston
    With three city locations, a Fenway Park outpost, and a roving burger truck, it’s fair to say that if you're in Boston, a Tasty Burger is never too far away. It's a good thing, too, considering their '50s drive-in style burgers are some of the best in...

  • 89) Cheeseburger with Fried Onions, White Hut, West Springfield, Mass.
    Springfield is generally known as the birthplace of basketball (local phys-ed teacher James Naismith supposedly invented it to fill the gap between football and baseball seasons). West Springfield doesn’t have quite as strong a claim when it comes to...

  • 90) The Burger, J.M. Curley, Boston
    J.M. Curley's Angus burger is a straightforward approach that steers clear of burger gimmicks — this is 9 ounces of perfectly seasoned and cooked beef topped with Cheddar, grilled onions, pickles, and house Russian dressing, known for its plate-lickable...

  • 91) Bacon Double Cheeseburger, Gilley's PM Lunch, Portsmouth, N.H.
    Tucked away in Portsmouth, New Hampshire is a complete innocuous-looking diner cart with a menu of burgers, hot dogs, and fries — almost everything is under five bucks. But don't be fooled by Gilley's nonchalant appearance: inside you'll find their no-...

  • 92) Cheeseburger, Town Topic, Kansas City
    Dating back to 1937, when burgers were slung from behind the counter for five cents apiece, Town Topic has since evolved into a Kansas City institution. Their 80/20 ground chuck cheeseburger served up on a soft bun is fresh, simple, and lets the greasy...

  • 93) Tap Room Burger, Schafly Tap Room, St. Louis, Mo.
    Sitting in a sprawling, fully refurbished turn of the century printing building, Schlafly's name implies the star of the show here is beer — of which there is plenty — but the real menu gem is the ground sirloin tap room burger, featuring burger slaw,...

  • 94) Juicy Lucy, 5-8 Club, Minneapolis, Minn.
    All you need to do is get a glimpse at the 5-8 Club's menu to realize that the Juicy Lucy is no by-the-numbers burger menu item. The establishment features their most famous menu item smack in the center in bold, noting that their Lucy has been featured...

  • 95) Cashew Burger, Anchor Bar and Grill, Superior, Wisconsin
    Anchor Bar and Grill's menu cuts right to the chase with its three food categories: One-Third-Pound Burgers, Bigger Burgers, and Other Grub. That is to say, you can order something besides a burger, but they don't really recommend it. The cashew burger,...

  • 96) Double Hamburger, Hunter House Hamburgers, Birmingham, Michigan
    Hunter House, a small, throwback, white porcelain diner located outside of Detroit, features slider-sized sweet-onion-infused patties that have made the establishment a local institution since 1952, and will quickly wipe the words "White Castle" out of...

  • 97) Double Burger, Irv's Burger, West Hollywood, Calif.
    Being greeted by the eager-to-please Hong family that owns Irv's, and are known to draw up personalized doodles on their plates and bags, is a big part of this West Hollywood spot's attraction. But another huge factor, of course, is the juicy, old-...

  • 98) Dyer’s Double, Dyer’s, Memphis, Tenn.
    Dyer's Burgers is a Memphis institution, one of the places that anyone visiting should make a point of checking out. Opened in 1912 by Elmer "Doc" Dyer, this Beale Street burger joint is famous for its cooking grease. Burgers are cooked in a...

  • 99) Superburger, Jim-Denny’s, Sacramento, Calif.
    This vintage 10-seat diner in the California capital has been serving classic, old-style burgers to everyone from farm workers to politicians since the mid-1930s. For the Superburger, the bready, no-frills bun encloses a griddled patty, well-...

  • 100) Beef and Bacon Burger, RickyBobby, San Francisco, Calif.
    All-American Lower Haight restaurant RickyBobby’s beef and bacon burger puts a slight spin on the standard bacon burger by grinding beef and bacon together in an act of meaty, high-calorie harmony. The mouthwatering results, served on a brioche bun with...

  • 101) The Soul Burger, Earnestine & Hazel’s, Memphis, Tenn.
    The building that houses Earnestine's & Hazel's supposedly started as a pharmacy in the ‘30s and was owned by Abe Plough, the man who would invent Coppertone suntan lotion. Rich from his invention, Plough gave the building to two...

  • The 101 Best Burgers in America
    Are there any foods that are more quintessentially American than the burger? The simple act of cooking a patty of ground beef and putting it on a bun is arguably even more American than apple pie, and when done properly there are few foods more delicious...

  • You Can Buy Jimmy John’s Boxers
    There’s a pretty solid online store where you can stock up on Jimmy John’s merchandise, from duffel bags to winter coats. If you really want to, you can also buy a pair of "Free Smells" Jimmy John’s boxers for $10. 

  • They Add 210 New Jobs Per Week
    With new locations opening nearly every day, Jimmy John’s creates about 210 new jobs per week. Since 1983 about 45,000 jobs have been created in total. 

  • It’s Almost 100% Franchises
    A significant percentage of most chains are corporate-owned; In-n-Out is 100% corporate-owned, McDonald’s is about ten percent. At Jimmy John’s it’s all about the franchisees, however: 98 percent of all locations are franchise-owned. 

  • There are Some Secret Menu Items
    The famed Gargantuan contains one portion of every meat they offer, except for tuna and bacon. If you want double meat, order a Noah’s Ark; if you want tuna and bacon on it as well, that’s called a Chuck Norris. You can also order a Slim BLT, but most...

  • They Have a Troubled History with Sprouts
    Sprouts (in this case, raw clover sprouts)can’t be peeled or washed as effectively as other vegetables, meaning that they’re more likely than other add-ons to carry foodborne illness. They were removed from the menu for most of 2012 after five sprout-...

  • They’re All About Speed
    After you place your order (all at once, as opposed to Subway’s piecemeal approach), you should receive your sandwich within 30 seconds. If you order sandwiches for delivery, odds are it’ll be out the door in less than four minutes. 

  • They Got Rid of Yellow Mustard
    The only mustard that they’ll add to your sandwich is Dijon; if you want yellow mustard you’ll need to ask for packets. The reason? Efficiency: the fewer options there are, the quicker sandwiches get made. That’s also why provolone is the only cheese...

  • All The Add-Ons are Free if You Ask
    The basic sandwiches are just meat on bread, so if you want more than that you have to ask for it. Free add-ons range from Dijon mustard to onions to hot peppers to Italian vinaigrette. 

  • Everything is Made Fresh
    Bread is baked fresh throughout the day, meat is sliced in the store, produce is cut fresh every morning, and tuna salad is made on-premises as well. If you want day-old bread you can purchase it for just 50 cents, but be warned: it’ll be pretty stale....

  • Founder Jimmy John Liautaud Was at the Bottom of His Class
    Liautaud graduated second-to-last in his high school class, and he opened the first location when he was only 19. 

  • 10 Things You Didn’t Know About Jimmy John’s
    In the world of sandwich chains, there are a few that are better known than others — Subway, Panera Bread, and Blimpie, to name a few. But for many, Jimmy John’s is king, and we bet that there are some things that you didn’t know about...

  • 1) Big Breakfast with Hotcakes and Large Size Biscuit
    Calories: 1,150Fat: 60 gramsSodium: 2,260 milligramsSaturated Fat: 20 gramsCholesterol: 575 milligrams

  • 2) 10-Piece Mighty Wings
    Calories: 960Fat: 63 gramsSodium: 2,900 milligramsSaturated Fat: 13 gramsCholesterol: 295 grams

  • 3) McFlurry with M&Ms (16 ounces)
    Calories: 930Fat: 33 gramsSodium: 260 milligramsSaturated Fat: 20 gramsCholesterol: 75 milligramsSugars: 128 grams

  • 4) Strawberry McCafe Shake (22 ounces)
    Calories: 850Fat: 24 gramsSodium: 260 milligramsSaturated Fat: 15 gramsCholesterol: 90 milligramsSugars: 123 grams

  • 5) Vanilla McCafe Shake/ Shamrock Shake (22 ounces)
    Calories: 820Fat: 23 gramsSodium: 260 milligramsSaturated Fat: 15 gramsCholesterol: 90 milligramsSugars: 101 grams

  • 6) Double Quarter Pounder w. Cheese
    Calories: 750Fat: 43 gramsSodium: 1,280 milligramsSaturated Fat: 19 gramsCholesterol: 160 milligrams

  • 7) Bacon Clubhouse Crispy Chicken Sandwich
    Calories: 750Fat: 38 gramsSodium: 1,720 milligramsSaturated Fat: 10 gramsCholesterol: 90 milligrams

  • 8) Bacon Clubhouse Burger
    Calories: 720Fat: 40 gramsSodium: 1,470 milligramsSaturated Fat: 15 milligramsCholesterol: 115 milligrams

  • 9) Premium Crispy Chicken Club Sandwich
    Calories: 670Fat: 33 gramsSodium: 1,410 milligramsSaturated Fat: 9 gramsCholesterol: 85 milligrams

  • 10) Premium Southwest Crispy Chicken McWrap
    Calories: 670Fat: 33 gramsSodium: 1,450 milligramsSaturated Fat: 8 gramsCholesterol: 60 milligrams

  • The 10 Unhealthiest Items on the McDonald’s Menu
    The McDonald’s menu changes more than just about any other chain’s, and the nutritional value of its offerings vary greatly. But at the end of the day, McDonald’s is a fast-food chain, and it’s to be expected that plenty of items...

  • Foie Gras
    If there’s one food that simply tastes expensive, it’s foie gras, the fattened liver of a duck or goose. Usually served seared on the outside and meltingly soft on the inside, it’s buttery rich, and the definition of decadent (it can also be pureed into a...

  • Matsutake Mushrooms
    The world’s most expensive mushrooms, mastutakes grow in parts of Asia, Europe, and North America, and are quite rare because they all must be harvested by hand. The most prized ones are associated with the Japanese red pine, and they’re hard to find...

  • Foie Gras
    If there’s one food that simply tastes expensive, it’s foie gras, the fattened liver of a duck or goose. Usually served seared on the outside and meltingly soft on the inside, it’s buttery rich, and the definition of decadent (it can also be pureed into a...

  • Bluefin O-Toro
    The Bluefin tuna is probably the most prized fish for sushi and sashimi, and the most prized cut is the belly, also known as the o-toro. This fatty, luscious mouthful is usually the most expensive item on sushi menus, sometimes selling for upwards of $20...

  • Shark Fin Soup/ Bird’s Nest Soup
    These are both popular dishes at weddings in China, and they both command very high prices. The bird’s nests used to make the soup is comprised entirely of swiftlet saliva, and they come in red, yellow, and white, with red being the most prized; they...

  • Albarragena Jamon Iberico de Bellota
    The most expensive commercially available ham is the Albarragena Jamon Iberico de Bellota, the highest grade of this high-end Spanish ham. It’s only available at the Food Hall in Selfridges in London, and the 15-pound ham sells for $2,682. 

  • Matsutake Mushrooms
    The world’s most expensive mushrooms, mastutakes grow in parts of Asia, Europe, and North America, and are quite rare because they all must be harvested by hand. The most prized ones are associated with the Japanese red pine, and they’re hard to find...

  • Yubari King Melon
    It may look like any old cantaloupe, but these melons (which some claim to be the sweetest and most delicious on earth) fetch a fortune at auction. In 2008, one sold for a whopping $22,872!

  • Densuke Black Watermelon
    Ever hear of a black watermelon? Probably not, because they’re extremely rare. They’re only grown on the Japanese island of Hokkaido, and a harvest will only yield 30 or so of them. They also happen to taste delicious, with a perfect texture and sweetness...

  • Kobe Beef
    The most high-end beef in the world, Kobe is bred in Japan’s Hyogo prefecture, and the cows are famously given daily massages, fed beer, and live a life of ultimate luxury. The resulting meat is extremely well-marbled with fat that’s healthier than usual...

  • Saffron
    We should be thankful that a little saffron goes a long way, because it’s the most expensive spice in the world; only three of these tiny little threads grow on each of the crocuses that they’re harvested from, and a gram, which contains 200 to 300...

  • Caviar
    Caviar in any form is going to be expensive. Nowadays you can find it in supermarkets, but even there it’s out of most people’s price ranges. Most “real” sturgeon caviar sells for well over $100 per ounce, but the most expensive caviar on earth is called...

  • Alba White Truffles
    These ugly little lumps of fungus might look funny, but when shaved over pasta or eggs, the Alba white truffle is stunningly delicious. They’re notoriously difficult to come by and are in high demand, resulting in a shockingly high price tag: in some...

  • Caviar, Truffles, and 9 Other Really Expensive Foods
    If you can scrape together a buck or two, you can most likely find something to stave off your hunger. There are some foods, however, that are the ultimate luxury items, meant to be savored, and in some cases even small portions of them can cost thousands...

  • What Do Restaurants Do With Leftover Food?
    In the restaurant industry, plenty of food goes uneaten at the end of each day. But what happens to it? Does it all just get thrown in the trash? We did a little digging and found out what really happens to leftover food at restaurants. First of all,...

  • Taste of the Upper West Side’s “Best of the West” Preview
    The Upper West Side of Manhattan is home to some of the city’s best and most venerable restaurants, and more than 40 of those restaurants will be showcasing their cuisine on Saturday, May 31st at the “Best of the West,” the flagship...

  • Raymond Oliver
    Oliver lived from 1909 to 1990, and for more than 35 years he was the chef and owner of Paris’ Le Grand Véfour, one of France’s great restaurants. He’s best known for shunning the nouvelle cuisine style, preferring the rich fare of his native Gascony. He...

  • Fernand Point
    Chef/ restaurateur Fernand Point is still widely regarded to be the “father of modern French cuisine.” At his revolutionary restaurant La Pyramide, which opened after WWI just outside Lyon, France, he essentially invented nouvelle cuisine as we know it,...

  • Auguste Escoffier
    Probably the most renowned and famous chef in history, Escoffier was France’s leading chef in the early years of the 20th century. He’s most renowned for simplifying the ornate French dishes that Carême had codified, and essentially inventing “modern”...

  • Charles Ranhofer
    While Ranhofer was a Frenchman, he’s best known for the work he did in America, specifically at the New York’s legendary Delmonico’s. He was head chef at the hugely influential restaurant from 1862 to 1876 and from 1879 to 1896, and in 1894 he published...

  • Joseph Favre
    This Swiss-born chef is one of the most famous names in French gastronomy along with Carême and Escoffier, and is perhaps best known for his four-volume Dictionnaire universel de cuisine pratique, still considered to be one of the definitive culinary...

  • Adolphe Dugléré
    A protégé of Carême, Dugléré served as chef de cuisine to the Rothschild family, managed the Palais-Royal’s renowned Les Frères Provençaux, and in 1866 became head chef at Paris’s most famous restaurant of the 1800s, Café Anglais. While he’s one of the...

  • Alexis Soyer
    Soyer was the most celebrated chef in Victorian England. While chef at London’s Reform Club he introduced the concept of cooking with gas ovens and burners, was the first to use refrigerators cooled with cold water, and introduced ovens with adjustable...

  • Marie-Antoine Carême
    One of the first internationally renowned “celebrity chefs,” Carême lived from 1784 – 1833, and was one of the first chefs to practice what’s known as grande cuisine, a grand and luxurious style of cooking favored by the wealthy. He got his start...

  • François Massialot
    Massialot, who lived from 1660 to 1733, served as chef de cuisine for various high-ranking Frenchmen, including  Philippe I, Duke of Orléans. He’s best known for his Nouveau cuisinier royal et bourgeois, which appeared in several volumes from 1691 to...

  • Bartolomeo Scappi
    Born around the year 1500, Scappi was the personal chef to popes Pius IV and V. In his seminal cookbook Opera dell'arte del cucinare  he not only listed about 1,000 recipes for popular Renaissance-era dishes, he also described hundreds of cooking...

  • 10 Chefs Who Changed the Way We Eat
    Every time you eat at a restaurant, you’re tapping into hundreds of years of culinary history. While chefs today are constantly breaking new culinary ground, there are some who lived and died centuries ago who laid the groundwork for fine dining as...

  • What is Bottarga?
    If you’ve eaten at a fine Italian restaurant recently, you’ve probably spotted bottarga (or botargo) on the menu, usually as an accompaniment to a pasta dish. Even after ordering and trying it, it’s a difficult flavor to pin down. So...

  • Quake
    When Quaker Oats introduced Quisp cereal in the mid-1960s, its trademark propeller-driven pink alien had an archrival named Quake. Eventually Quisp won the battle of the boxes, forcing Quake to retire in 1972.

  • Ogg
    Before Snap, Crackle, and Pop, took over Cocoa Krispies, a caveman named Ogg was the cereal's spokesman. Ogg lasted a few years after his 1968 debut, then headed back to the Stone Age. 

  • Hillbilly Goat
    Hanna-Barbera's Huckleberry Hound passed off Sugar Stars to his cousin Hillbilly Goat in a 1965 commercial. Soon the goat made a name for himself and began appearing without the help of Huck.

  • Fruit Brute
    A werewolf named Fruit Brute joined the all-star lineup of General Mills cereal monsters in 1973. He didn't howl for long, but his costars found continued success.

  • Cornelius W. Sugarcoat
    In 1958, Post gave Corn-Fetti cereal a new name (Sugar Coated Corn Flakes) and a new mascot, Cornelius W. Sugarcoat. The simple star touted the sugary cereal with a rotation of corny jokes. 

  • The Cheerios Kid
    The Cheerios Kid was General Mills' first cereal mascot superstar. As a sponsor ofThe Mickey Mouse Club when it first aired, the cereal company introduced the super-strength kid during a commercial break in 1955. Over the years, the Cheerios Kid...

  • Crazy Cow
    Crazy cow was one of the more intriguing cereals to come out of the 1970s: The round, multi-grain cereal was coated with what was basically a drink mix, so when milk was poured onto the cereal it became either chocolate milk or strawberry link, depending...

  • Professor Weeto
    Weetos, a chocolate-flavored variation of Weetabix sold in the UK, had a mascot for decades called Professor Weeto, an old man in a white labcoat who wore Weetos for glasses. He dropped off in 2006, when the sugar content in the cereal was dropped, and...

  • Jean LaFoote
    Did you know that Cap’n Crunch has a nemesis? Neither did we, but apparently his name is Jean LaFoote, a play on pirate Jean Lafitte. Known as “the barefoot pirate,” LaFoote chased after Crunch’s shop, The Good Ship Guppy. He also popped up as the mascot...

  • Freakies
    Headed by their leader Boss Moss, the Freakies made a magical cereal tree their home and won over kids on Saturday morning TV in the 1970s. The unusual crew retired by '75.

  • Lovable Truly
    Post’s Alpha-Bits has gone through more than a dozen mascots since the 1950s, including long-forgotte comedian Jack E. Leonard, Sailor Boy, a young girl and boy named Alpha and Bitsy, a St. Bernard named Alphie (and his nemesis, Nasty McEvil), a monster,...

  • Linus the Lionhearted
    In the late 1950s, Post rolled out a cereal called Heart of Oats, a Cheerios knockoff. It didn’t sell very well, but its mascot, Linus the Lionhearted, lived on as a mascot for Crispy Critters, which was introduced in 1963. Commercials for the cereal were...

  • Yummy Mummy
    The least-remembered of General Mills “Monster Cereals,” which also includes Count Chocula, Fraken-Berry, Boo-Berry, and Fruit Brute (how’s that for a trivia question?), this frosted fruit-flavored cereal with vanilla-flavored marshmallows was around from...

  • Bigg Mixx
    This cereal, introduced by Kellogg’s in 1990, was a “big mix” of rolled oats, rice, toasted corn flakes, and whole grain wheat. Their mascot was also a “big mix” of a whole bunch of animals, with the head of a rooster, moose antlers, the snout of a pig,...

  • King Vitaman
    King Vitaman's reign only lasted a couple of years. The cartoon figurehead of the nutrient-enriched cereal was quickly replaced by a live-action king played by actor George Mann.

  • 15 Crazy Cereal Mascots That Time Forgot
    Cereal mascots play an indelible role in American pop culture, and just about everyone can name a few off the top of their head. But for all the ones that stuck around there were plenty more than are no longer with us, and from Ogg to the Cheerios Kid, we...

  • 1) Cinnabon: Classic Roll
    We’ll preface this by saying that many Cinnabon locations have gone trans-fat free (including all California and New York locations), but should you decide to buy a classic Cinnabon at a location that’s still using trans-fats, that roll will contain more...

  • 2) Sonic: Pineapple Upside-Down Blast
    The biggest burger at Sonic, the double cheeseburger, contains a whopping 3.5 grams of trans fats, but even those can’t compare to the amount in their Pineapple Upside-Down Blast, which contains 4.5 grams. 

  • 3) Popeye’s: Cajun Fries and Onion Rings
    While just about every fast food chain has removed trans fats from their fryer oil (which helps it stay fresher longer), Popeye’s apparently hasn’t yet; both their Cajun fries and the onion rings contain 3.5 grams. 

  • 4) Domino’s: Pepperoni Handmade Pan Pizza
    Out of all the menu items at Domino’s that can conceivably be eaten by one person in one sitting, the pepperoni handmade pan pizza contains the most trans fats, clocking in at 3 grams. 

  • 5) Dairy Queen: Foot-Long Chili Cheese Dog
    Believe it or not, the highest trans-fat menu item at Dairy Queen doesn’t involve ice cream, which contains naturally-occuring trans fats (even though just about every ice cream-based menu item contains at least .5 grams of it). It’s the foot-long chili...

  • 6) Wendy’s: Baconator
    Should you decide to order the ungodly Triple with Cheese at Wendy’s it contains 4 grams of trans fats, but the more patties you add to a burger the higher the trans fat count. So for Wendy’s we took the Baconator, which is a dish unto itself (as opposed...

  • 7) McDonald’s: Double Quarter Pounder with Cheese
    Every burger has some trans fats, and at McDonald’s their biggest burger, the Double Quarter Pounder with Cheese, has the most trans fats of any item on their menu, clocking in at 2.5 grams. 

  • 8) Arby’s: Roast Beef Max
    The more beef on a sandwich the higher the trans fat level, and at Arby’s, it’s the Roast Beef Max, which contains two grams of trans fats. 

  • 9) Dunkin Donuts: Large Frozen Coffee Coolata with Cream
    Even though donuts and biscuits have historically been loaded with trans fats, Dunkin’ Donuts has done a great job of eliminating them from just about every menu item. Because trans fats occuer naturally in milk, though, there’s no way to remove it from...

  • 10) Burger King: Whopper
    The Whopper, Burger King’s signature sandwich, contains 1.5 grams of trans fats. The more meat the higher the trans fat level, however, so if you decide to make it a Triple Whopper, that’ll set you back a full four grams (not to mention 1,160 calories and...

  • These 10 Fast Food Items are Still Loaded with Trans Fats
    The good news is that just about every fast food chain is currently hard at work on removing trans fats from their menus. The bad news is that there are still menu items at just about every chain that are loaded with them. We’ve rounded up the foods...

  • Tootsie Rolls
    Austrian immigrant Leo Hirschfeld invented the Tootsie Roll at his New York candy shop in 1896. He named it after his daughter, Clara, whose nickname was Tootsie. 

  • Salisbury Steak
    This seasoned beef patty was actually invented by a doctor named James H. Salisbury in the late 1800s. An early health food advocate, he told his patients to eat it three times a day while foregoing starches and vegetables, which he deemed “poisonous.”...

  • Beef Wellington
    This rather formal dish of beef tenderloin with mushrooms, pate, and a pastry crust was invented by the personal chef of Arthur Wellesley, the 1st Duke of Wellington, who lived from 1769 to 1852 and was best known as the hero of Waterloo.

  • Lobster Newberg
    The origin of this dish is classic: Delmonico’s chef Charles Ranhofer (who invented lots of famous dishes in his day) perfected this dish after owner Charles Delmonico’s friend Captain Ben Wenberg demonstrated it for him. It was added to the menu as...

  • Granny Smith Apples
    Yes, Granny Smith was a real person! Her real name was Marie Ana Smith, and she invented this sour green apple by mistake in Australia in 1868. 

  • Clementines
    No, clementines aren’t named after the darlin’ protagonist of that Western folk ballad. They’re actually named after a French monk named Père Clément Rodier, who discovered the little orange in North Africa in the early 20th century. 

  • Peach Melba
    This once-popular dessert was created by renowned chef August Escoffier at London’s Savoy Hotel in 1892, after he saw renowned singer Dame Nellie Melba sing at Covent Garden. 

  • Pizza Margherita
    While many people claim to have invented this simple variety of pizza, it was created in honor of Queen Margherita of Savoy, who visited Naples in 1889. The tomato, cheese, and basil symbolizes the red, white, and green of the Italian flag. 

  • Kung Pao Chicken, General Tso’s Chicken
    Kung Pao and General Tso’s chicken are two of the most popular Americanized Chinese dishes around, and they were both named in honor of real people: Kung Pao chicken was named for a mid-1800s official named Ding Baozhen whose official title was Gōng Bǎo (...

  • Crepes Suzette
    When Prince of Wales Edward VII visited Monte Carlo’s Café de Paris in 1896, he requested that the 16-year-old chef Henri Charpentier create a special dessert just for him. The flaming crepe he brought out was a hit, so Edward requested that it be named...

  • Graham Crackers
    Sylvester Graham was a Presbyterian minister in the 1800s, and was a big proponent of living a very puritan lifestyle. To that end, he invented this rather bland cracker, and would probably be appalled to learn that people are today defiling them with...

  • Bananas Foster
    This flaming banana dessert is one of the most popular items on the menu at the New Orleans restaurant where it was invented in 1951, Brennan’s. Owner Owen Brennan named it after his friend, loyal customer Richard Foster. 

  • Cobb Salad
    The Brown Derby was a Los Angeles-based restaurant chain, and owner Bob Cobb invented the salad for himself as a late-night snack sometime around 1936. It made its way onto the menu soon after, and is still popular today. 

  • German Chocolate Cake
    German chocolate cake actually has nothing to do with Germany; it was named in honor of Sam German, whose brand of baking chocolate (Baker’s German’s Sweet Chocolate) is a primary ingredient. 

  • Chateaubriand
    This type of steak was invented by a French chef named Montinireil in the early 1800s, and named for his employer, writer and diplomat Vicomte François René de Chateaubriand.

  • Carpaccio
    If you think the name of this dish of thinly-sliced raw beef dish sounds like the name of an Italian Renaissance painter, you’re right: Vittore Carpaccio was a Venetian School painter who lived from 1465 – 1525, and the dish was named after the vivid red...

  • Caesar Salad
    This popular salad actually had nothing to do with Julius Caesar; it was invented by chef Caesar Cardini in the restaurant at his Tijuana hotel, Hotel Caesar. 

  • Nachos
    Nachos were invented by a (now-legendary) maître d’ named Ignacio Anaya, who whipped up the first batch for a group of hungry U.S. military wives at a restaurant called the Victory Club in Piedras Negras, Mexico, near Fort Duncan. He fried up some...

  • Eggs Benedict
    So who exactly was Benedict, anyway? There are two theories: One, a stockbroker named Lemuel Benedict claimed to have thought up the dish while nursing a hangover at New York’s Waldorf-Astoria in 1894. Two, Delmonico’s head chef Charles Ranhofer claimed...

  • Fettucine Alfredo
    Alfredo’s of Rome was (and still is) an incredibly popular restaurant in Rome. In the early 20th century chef Alfredo de Lelio invented a dish for his pregnant wife, which was basically just fettucine with a whole lot of butter and Parmesan cheese added....

  • 20 Foods You Didn't Know Were Named After People
    Whenever a new food item is invented or discovered, be it a completely new dish or a new variety of fruit or vegetable, it needs to be named. Some people, if they’re feeling scientific, go with a variation of a Latin origin. More literal-minded...

  • 1) Fat Johnnie’s Famous Red Hots, Chicago: Mighty Dog
    The number one hot dog spot on this list is admittedly a bit of a sleeper, one that some Chicagoans might even do a double-take at. It’s a small, ramshackle, white-paneled hut that’s just a bit taller and just a bit wider than a canoe, on an industrial...

  • 2) Katz’s Deli, New York City: Mustard and Sauerkraut
    Katz’s Deli, on New York’s Lower East Side, is a New York institution. Their corned beef and pastrami, made on-premises and sliced to order, are legendary, and the simple act of taking your ticket, standing in line, bantering with the counterman while...

  • 3) Rutt’s Hut, Clifton, N.J.: The Ripper with Relish
    Even if Rutt’s Hut, located in blue-collar Clifton, N.J., served their trademark Ripper, a pork-and-beef Thumann’s link that’s deep-fried in beef fat until it rips apart, out of the back of a minivan, it would still be one of the country’s most delicious...

  • 4) Hot Doug’s, Chicago: Foie Gras and Sauternes Duck Sausage
    When Hot Doug’s first opened at its original location in Roscoe Village in 2001 (it moved to its current spot in 2004 after a fire), there were people who doubted its owner Doug Sohn’s vision of a menu limited to hot dogs and sausages — even Sohn’s own...

  • 5) Schaller’s Drive-In, Rochester, N.Y.: Meat Sauce, Mustard, Onions
    A Rochester, N.Y., institution, folks come for the nostalgia and stay for the timeless fries, hamburgers, and hot dogs. It opened in 1956, so that distinct Happy Days atmosphere is in fact purely authentic. Located right on the water, Schaller’s specialty...

  • 6) Olneyville N.Y. System, North Providence, R.I.: NY System Dog
    Olneyville N.Y. System, with three locations in Providence, North Providence, and Cranston, R.I., claims to serve "Rhode Island’s Best Hot Wieners," and while that will always remain a point of contention, they’re certainly the most legendary. The New...

  • 7) Dew Drop Inn, Mobile, Ala.: Dew Drop Dog
    If you’re from Mobile, Ala., you know about the comfortable, wood-paneled Dew Drop Inn. Not only is it one of the city’s oldest restaurants, having opened in 1924, it boasts a loyal clientele of regulars who don’t even need a menu and consider the...

  • 8) Bark Hot Dogs, Brooklyn, N.Y.: Bacon Cheddar Dog
    Whereas some hot dog sellers are secretive about the origins of their product, the folks behind Bark, located in Brooklyn’s Park Slope neighborhood (with a second location opening in Greenwich Village in August), are more than happy to let you know where...

  • 9) Pink’s, Los Angeles: Three Dog Night
    Is there anything about Pink’s that hasn’t been said? Hard to imagine. Even detractors define themselves by it. But you won’t find many of those — just check out the line at this family-owned hot dog stand that has been around since 1939. At our last...

  • 10) Lafayette Coney Island, Detroit: Coney
    One of the culinary world’s greatest rivalries is between two neighboring Downtown Detroit hot dog stands, Lafayette Coney Island and American Coney Island (#31). While the battle over which hot dog tastes better is on par with the fight between Pat’s and...

  • 11) Byron’s Hot Dog Haus, Chicago, Ill: Chicago Dog
    People who say "bigger isn’t always better" are often trying to make someone feel better. In the case of Byron’s, a tiny shop with a small counter inside where you may actually have to wait just to get in, bigger means more great juicy beef flavor, more...

  • 12) Super Duper Weenie, Fairfield, Conn: New Englander
    What started as a humble hot dog truck is now a full-blown Fairfield institution, with good reason: these are some insanely delicious hot dogs. Owner Gary Zemola makes all the chili and condiments from scratch, and they go atop a hot dog that’s split...

  • 13) J. S. Pulliam Barbecue, Winston-Salem, N.C.: Chili Slaw Dog
    Well, it's called a barbecue place, but what most people seem to rave about here isn't the 'cue, it's the dogs — and any place that's able to advertise "Hot Dogs Since 1910" has got to be doing something right. These wieners are a fearsome dark red in...

  • 14) Wiener’s Circle, Chicago: Double Chardog
    If you’re not too intimidated to order (the infamously, ahem, rude environment can gets a little rowdy at night when employees and drunk customers share barbs), the move is a double chardog with everything. The traditional Chicago hot dog is fairly...

  • 15) Flo's, Cape Neddick, Maine: Hot Dog with Mayo, Celery Salt, Relish
    Flo’s Hot Dogs in Cape Neddick, Maine, is a family-owned and operated establishment that has been in business since 1959. They specialize in steamed hot dogs that only need a sprinkle of celery salt, relish, and mayo. The relish is famous, although the...

  • 16) Ben’s Chili Bowl, Washington, D.C.: The Half-Smoke
    It might tweak some Washingtonians to hear, but along with the Jumbo Slice, as bagels and pizza are to New York, so the half-smoke is one of the Capitol’s most iconic foods. The celebrity (and presidential) photos on the wall are clear indications of...

  • 17) Ted’s, Buffalo, NY: With Hot Chili Sauce
    Ted’s, with 8 locations in the Buffalo area and one more in Arizona, has been charcoal-broiling hot dogs since 1927 and serving them alongside great milkshakes and perfect onion rings, washed down with in ice-cold Loganberry. The cooked-to-order dogs (...

  • 18) El Guero Canelo, Tucson, Ariz.: Sonoran Dog
    Next on our list is a hot dog that is completely unlike any other in the country: the Sonoran Dog, a shining example of international cooperation. John T. Edge first brought this hot dog into the spotlight in 2009, and even though it’s been around for...

  • 19) Murphy’s Red Hots, Chicago, Ill: Chicago Dog
    Murphy’s is special. On the North Side of Chicago just blocks from Wrigley Field, off the corner of North Racine and West Belmont on the ground floor of a gray-vinyl-sided house, Murphy’s is a throwback joint. It’s what Vienna Beef senior vice...

  • 20) Skeenies, Charleston, WV: Everything
    If you’re looking for a true West Virginia-style hot dog, look no further than Skeenies, which serves what very well might be a perfect variation. A steamed bun encasing a skinny frank, topped with chili, snow-white creamy slaw, and yellow mustard is the...

  • 21) Tommy’s, Elizabeth, NJ: Italian Hot Dog
    The traditional New Jersey Italian hot dog is notoriously difficult to perfect, but at the unassuming, order-at-the-window, they’ve got it down to a science. It starts with a deep-fried skinless frank from the inimitable Best Provisions, tucked into a...

  • 22) Superdawg, Chicago: Superdawg
    Topped by what has to be considered some of America’s best signage — a flexing hot dog showing off his muscles to a winking wiener girl — Superdawg has been an institution on Milwaukee Avenue across from Caldwell Woods since Maurie Berman opened it in...

  • 23) Blue Ash Chili, Cincinnati: Cheese Coney
    There are a couple of things you’re going to need to know if you’re planning on visiting one of Cincinnati’s ubiquitous "chili parlors." One, the chili is of the Greek style, rich with cumin, cinnamon, and chocolate, but unique from the other regional...

  • 24) Crif Dogs, NYC: Good Morning
    Since opening on St. Marks Place in 2001, Crif Dogs has been the standard-bearer for unique and exciting hot dogs in New York, now with a second location in Brooklyn. No offering sums up their “kitchen sink” approach to the hot dog better than the Good...

  • 25) Gene and Jude’s, Chicago
    A trip to Wrigley Field in 1945 by Gene Mormino and friends turned into the inspiration for a Chicago institution, one that many people claim serves the best hot dog in a city known for great ones. "While at the game, the group ordered some hot dogs and...

  • 26) Boston Super Dog, Roxbury, Mass.: Loaded
    Boston Super Dog, also known as Boston Speed Dog, is a little truck that camps out in Boston’s off-the-beaten-path Newmarket Square for four days a week as well as at a couple of other locations throughout town. The 8-inch, half-pound kosher links are...

  • 27) Senate Restaurant, Cincinnati: Croque Madame
    Senate is one of Cincinnati's hottest restaurants, and while some restaurants relegate the hot dog to the children’s menu, here they’re front and center, in eight over-the-top varieties (including one that changes daily). Their custom dogs are made by...

  • 28) Shake Shack, Multiple Locations: Shack-cago Dog
    New York may be the home of Nathan’s and Gray’s Papaya, but anyone who has sought out the nation’s best hot dogs knows the unfortunate truth: New York City, for all its sidewalk hot dog carts, is not a hot dog town. They’re just not all that good. So it...

  • 29) Clare & Carl's, Plattsburgh, N.Y.: Michigan Hot Dog
    There’s a tiny little shack on Route 9 South in Plattsburgh, N.Y., with a big sign on it advertising Texas Red Hots. When you set foot inside the little building, which was built by founders Clare and Carl Warne in the 1940s, you’re going to want to order...

  • 30) Coney Island Lunch, Scranton, Pa.: Texas Wiener
    Calling itself "downtown's oldest restaurant," Coney Island Lunch was founded (at another location) in 1923. The name of the place might suggest a Coney Island-style dog, but the specialty here is the Texas wiener. That's a variety of dog supposedly...

  • 31) American Coney Island, Detroit: Coney
    In Detroit, there’s an epic rivalry going back decades between two neighboring hot dog stands, American Coney Island and Lafayette Coney Island, and both belong on our list, serving legendary hot dogs. Family owned and operated since 1917, American’s...

  • 32) Dat Dog, New Orleans: Hot Sausage
    This cash-only hot dog joint (with three New Orleans locations) is quickly becoming a Crescent City institution, thanks to owner Skip Murray’s commitment to serving the highest-quality hot dogs and sausages possible as well as a killer sense of humor....

  • 33) Martinsville Speedway, Ridgeway, Va.: Chili Dog
    If you thought that a hot dog served at a racetrack had no shot at making this list, think again. Eating a chili dog at the Martinsville Speedway is a rite of passage for race car drivers and fans alike, and this iconic hot dog also happens to be really...

  • 34) Shorty’s, Seattle: Shorty Dog
    Shorty’s really has it all: A bar, a full pinball arcade, a bizarre-circus atmosphere, and insanely delicious hot dogs. They start simply enough, with wieners from Vienna Beef (special sausages include a German-style sausage and a delicious veggie dog),...

  • 35) Cupid’s, Van Nuys, Calif: “Everything”
    Cupid’s, in business since 1946, claims to serve the best chili dogs in Los Angeles, and it would be hard to argue with that. The four locations are still owned and operated by the founding Walsh family, and the menu is still super-simple: hot dogs, chips...

  • 36) Famous Lunch, Troy, NY: Hot Dog with Zippy Sauce
    Famous Lunch has been in business in Troy since 1932, and they’re still selling their legendary little Helmbold’s hot dogs, four inches long and full of spicy, garlicky flavor, cooked on a griddle that’s nearly as old as the restaurant. Grab a seat at the...

  • 37) Coney I-Lander, Tulsa, Okla.: Coney
    This beloved Tulsa mini-chain got its start back in 1926, when Greek immigrant Christ Economou opened a small stand on West Fourth Street between South Boulder and South Cheyenne Avenues. It quickly outgrew its space and moved up to Main Street, and now...

  • 38) Simone’s Hot Dog Stand, Lewiston, Maine: Red Snapper
    This is a vivid dark-red pork dog, on the small side, steamed, served on a warmed bun (grilled dogs are available on request). Cheese, sauerkraut, and chili are available here, but the traditional condiments are relish, onion, and ketchup. One unusual...

  • 39) Rawley’s Drive-In, Fairfield, Conn.: The
    In business since 1947, over the years Rawley’s has become a local legend. Behind the small counter where legions of devoted fans place their order daily, plump Red Hots from Blue Ribbon take a trip to the deep-fryer and are then finished on the griddle...

  • 40) Happy Dog, Cleveland: The Mobile Home Wrecker
    In 2008, five friends bought a 1940s-era neighborhood corner bar, built a stage for live music, brought in chef Eric Williams to design a menu of crazy-good hot dogs, and Happy Dog was born. Guests are encouraged to pencil in their choices from a list of...

  • 41) Gus's, Birmingham, Ala.: Greek Dog
    Gus’s, in Birmingham, Ala., is home to the Greek Dog — "the lone surviving old-school Greek hot dog place in downtown Birmingham," according to Serious Eats. To make their Greek Dog, char-grilled Zeigler pink franks are topped with seasoned ground beef,...

  • 42) James Coney Island, Houston, Texas
    Back in 1923, a couple of Greek immigrant brothers, Tom and James Papadakis, opened a hot dog stand in the lobby of an office building in downtown Houston, serving sandwiches (even a goose liver and Roquefort combo) and the all-beef hot dogs known as...

  • 43) Walter's, Mamaroneck, N.Y.: With Homemade Mustard
    On the side of an unassuming road in the unassuming little New York town of Mamaroneck, sits an odd, pagoda-shaped hot dog stand. This is Walter’s, and the hot dogs here haven’t changed since Walter Warrington opened his first stand nearby in 1919. The...

  • 44) Memphis Taproom Beer Garden, Philadelphia: The Polser
    The beer garden at Philly’s Memphis Taproom is one of the most inviting spots in the city for outdoor drinking, but it’s also a world-class destination for serious hot dog lovers. The dogs here are made in an on-site truck, and start with long, skinny...

  • 45) Yesterdog, Grand Rapids, Mich.: Yesterdog
    There’s a rather strict ordering system at the cash-only Yesterdog, which has been serving Grand Rapids’ best hot dogs since Bill Lewis opened it in 1976: You start at the far left end of the counter, where someone takes your hot dog order. Then moving to...

  • 46) Frank, Austin, Texas: Carolina Pork It
    This sausage-centric restaurant is an Austin gem, serving sausages made in-house or by a local sausage-maker, with brilliantly creative toppings. While they also serve regional dogs, like Chicago dogs and Sonoran dogs, that are super-faithful to their...

  • 47) Good Dog, Houston: Ol’ Zapata Dog
    The Good Dog truck rolls through Houston every day except for Monday, and the emphasis here is on quality, quality, quality. The natural-casing hot dogs are made locally using a proprietary recipe, and all the toppings are made in-truck. The Slow Dough...

  • 48) Bob's Drive Inn, Le Mars, Iowa: Bob Dog
    Bob’s Drive Inn serves locally made Wimmer’s natural-casing brand hot dogs, and are best enjoyed when topped with the restaurants signature "loosemeat." This chunky beef sauce is ladled on top along with pickles and cheese and piled into a fresh-baked bun...

  • 49) Moe’s Hot Dog House, Philadelphia: Moe’s Dog
    At this South Philly gem, hot dogs are “done juuuust right!,” according to the motto on the creative and ample menu. At Moe’s hot dogs are all-beef variations produced by Levis (established locally in 1895), and they’re joined on the menu by some...

  • 50) Gray’s Papaya, New York City: New York-Style
    The classic New York hot dog comes in many forms, but they’re almost always made by one company: Sabrett. Gray’s Papaya is now down to just one New York location, on the Upper West Side, and this colorful purveyor of old-school New York...

  • America’s 50 Best Hot Dogs
    The hot dog is one of those foods that’s nearly impossible to screw up. You heat it through, plop it on a bun, squirt on some mustard, and call it dinner. But there’s a big difference between not screwing something up and turning it into a...

  • Each Cookie Contains 107 Calories
    There’s also .8 grams of fat, one milligram of cholesterol, 24 grams of carbohydrates, and 13 grams of sugar in each cookie. Just because they’re free doesn’t mean they’re calorie-free!

  • Where Do the Fortunes Come From?
    The vice president of Wonton Food, Donald Lau, is actually the one who wrote most of the fortunes. He developed writer’s block in 1995, announcing that he was officially tapped out, so an official fortune writer was hired by the company. But they won’t be...

  • They Start Round
    You know how when you take cookies out of the oven they’re still soft? Same with fortune cookies. They start their life as simple round cookies, then they’re folded around the fortune.

  • The Secret Ingredient Is…
    There’s a unique flavor in fortune cookies, and it’s from a combination of vanilla and sesame oil. 

  • They Were Called Fortune Tea Cakes Until World War II
    The “tea cake” name further reinforces its Japanese roots. 

  • The Largest Manufacturer is in Brooklyn
    Your fortune cookie most likely was baked in Brooklyn, NY, by a company called Wonton Food, Inc. They produce 4.5 million of them every day. 

  • A LOT of Them are Made Each Year
    A whopping three billion fortune cookies are made each year, and a machine called the Kitamura FCM-8006W can turn out 8,000 in an hour. 

  • You Won’t Find Them in China
    Fortune cookies didn’t make their way to China until 1989, and they were sold as “genuine American fortune cookies,” believe it or not. Another company tried to get in on the action in 1992, but they gave up due to lack of sales. Nowadays they’re all but...

  • They’re Based on a Japanese Recipe
    In several regions of Japan, a cookie called sujiura senbei is sold on the new year for good luck, and these are widely believed to be the origin of the modern fortune cookie. The fortunes are actually baked into the cookies, however, and they’re larger...

  • Nobody Knows Who Invented Them
    Several people have claimed to be the sole inventor of the fortune cookie, including the founder of Los Angeles’ Hong Kong Noodle Company, David Jung, who claimed that he invented them in 1918, and Seiichi Koto, a Los Angeles restaurant owner who claimed...

  • Their Origin is a Mystery
    While their Japanese origins aren’t disputed, nobody knows exactly where the modern fortune cookie came from. It’s widely reported that they made their first American appearance at San Francisco’s Japanese Tea Garden in the 1890s, however. 

  • 2) Oyamel, Washington, DC
    Spanish chef José Andrés is renowned for his dedication to learning other cultures’ cuisines. As he noted in 2013: “It was the galleon ships of Spain’s King Philip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for...

  • 11 Things You Didn’t Know About Fortune Cookies
    There are some foods that we rarely, if ever, give any thought to, and they tend to be the ones that are given to us for free after meals: after-dinner mints, for example, or that ubiquitous cellophane-wrapped “dessert” known as the fortune...

  • Whiteface Lodge: World-Class Luxury in Lake Placid
    Lake Placid is a classic destination for those looking for some peace. There are dozens of small hotels and motels, as well as diversions like wineries, breweries, and the Olympic training center, located in and around downtown Lake Placid, but the best...

  • 12) Mi Tierra Cafe y Panaderia, San Antonio
    In business since 1941, no conversation about Mexican cuisine in San Antonio is complete without a mention of Mi Tierra. While they’re the gold standard for Tex-Mex, their Traditional Mexican fare is outstanding: don’t miss out on the cabrito (baby goat...

  • 34) Tortilleria Nixtamal, Queens, N.Y.
    In a city obsessed with its often-validated Mexican food insecurities, there are bright spots. Downtown Bakery, Mesa Coyoacan, and even taco truck El Idolo serve as ample ammunition against the battle cries of natives of California and Texas. But...

  • 7) La Taqueria, San Francisco
    “The best tacos and burritos in the whole world,” declares the neon sign outside the white Mission-style arches. Bold words? As the expression goes, It ain’t braggin’ if it’s true. La Taqueria has won more than its fair share of converts with its chorizo...

  • 3) Guelaguetza, Los Angeles
    With the 1994 opening of Guelaguetza, the Lopez family introduced Los Angeles to authentic Oaxacan cuisine. Now the number of local Oaxacan restaurants trails only that of Mexico City and Oaxaca, at least according to respected critic Jonathan Gold — and...

  • 2) Oyamel, Washington, DC
    Spanish chef José Andrés is renowned for his dedication to learning other cultures’ cuisines. As he noted in 2013: “It was the galleon ships of Spain’s King Philip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for...

  • 18) Las Cuatro Milpas, San Diego, Calif.
    San Diegans know that southern California can claim some of America’s best Mexican food, and Las Cuatro Milpas is a great place to experience it for yourself. Yes, there’s a line. Yes, there’s cafeteria-style service. So what? It’s reasonably priced, the...

  • 14) Barrio Café, Phoenix, Ariz.
    Chef Silvana Salcido Esparza pours more than 250 of Mexico’s top-shelf tequilas, but she certainly doesn’t need them to convince customers to frequent her three colorful dining rooms. From queso fundido to pozole verde, shrimp quesadillas...

  • 8) Hugo's Regional Mexican Cuisine, Houston
    Hugo’s opened in 2002 in a restored Latin-inspired building designed by Joseph Finger (also responsible for the Art Deco–style City Hall) and launched into a diverse regional approach to Mexican food. Chef Hugo Ortega, a finalist for the 2013 James Beard...

  • 50) Nuestra Cocina, Portland, Ore.
    Husband-and-wife chefs Benjamin Gonzales and Shannon Dooley-Gonzales have collaborated on a restaurant with peasant-style Mexican cooking in a less-expected corner of the U.S., Southeast Portland. Flavors span the cuisine of Zacatecas in north-central...

  • 49) Javier’s, Dallas
    In the land where Tex-Mex is king, Javier’s in Highland Park serves authentic Mexican, focusing its upscale take on Mexico City fare. There’s mounted game on the walls, lest you forget that you are still in Texas. Javier’s is not necessarily a critic’s...

  • 24) Empellon Cocina, New York
    Chef Alex Stupak (formerly of WD-50 and Alinea) has brought more national buzz to New York for Mexican cuisine than anyone else in the past few years. There are now two locations of Empellón, which means “push,” and does indeed push the limits of what’s...

  • 48) Mezcaleria Oaxaca, Seattle, Wash.
    The Dominguez family runs two of Seattle’s best Mexican restaurants, La Carta de Oaxaca and Mezcaleria Oaxaca. At the latter, try the tortilla chips, which are fried to order and served with guacamole or refried pinto beans, banana-leaf-wrapped chicken,...

  • 27) Distrito, Philadelphia
    Television celebrity chefs and quality Mexican food aren’t necessarily a match made en el cielo, but in the case of Food Network’s Chicago-born Ecuadorian Iron Chef Jose Garces’ Distrito, the connection pays off. The somewhat gaudy, pink, loud, huge...

  • 47) El Rey Del Taco, Atlanta, Ga.
    Great Mexican food often comes down to the quality of ingredients, namely, handmade tortillas. That’s a selling point of El Rey Del Taco on the Buford Highway, site of many of America’s most underrated culinary gems. Prepare to load up on (what else?)...

  • 19) Fonda San Miguel, Austin, Tex.
    Even though Austin has a serious food reputation, its residents can’t count that many Mexican joints that stand up as the best in the state, or the country. Fonda San Miguel, while now a bit kitschy (having been founded in 1975), does fit the bill, and it...

  • 1) Topolobampo, Chicago, Ill.
    Since hosting his 26-part PBS series Cooking Mexican in the late ’70s, Oklahoma-born chef Rick Bayless has been a champion of Mexican cuisine in America. He has even won the approval of the Mexican government—in 2012, he was named to the Order of the...

  • 16) La Super-Rica Taqueria, Santa Barbara, Calif.
    It’s not much to look at — just a small, one-story white shack with turquoise trim, on a corner with palm tree fronds setting the scene behind it — but this place has the kind of reputation that draws a crowd. The late culinary star Julia Child, who...

  • 5) Pinche Taqueria, Denver
    This Denver taco spot’s name isn’t fit for translation—just think of what you say when you’re moved to be either exceptionally mad or really happy, and you’ll get the idea. You’re likely to be the latter when you visit chef Kevin...

  • 46) Talavera, Coral Gables, Fla.
    Chef Oscar del Rivero oversees one of Florida’s best Mexican restaurants, with a menu inspired by seasonal ingredients and the chef’s personal travels to Mexico. Beyond standouts on the everyday menu like queso frito, puntas chipotle, pambazo...

  • 15) La Casita Mexicana, Bell, Calif.
    Chefs Jaime Martin del Campo and Ramiro Arvizu already had the distinction of running one of Los Angeles’s most essential Mexican restaurants before they moved into a neighboring space that allowed them to considerably expand beyond the moles, ...

  • 45) Sanchez Taqueria, Tigard, Ore.
    Portland doesn’t suffer for Mexican food that’s celebrated. Nuestra Cocina, Autentica, and ¿Por Que No?, among others provide proof of that. But for that real taqueria touch, you’ll want to get out of the city, head out on 99W, and stop in at...

  • 22) Maxwell Street Market, Chicago
    Every Sunday from 7 a.m. to 3 p.m., an otherwise industrial-looking stretch of Desplaines between Roosevelt and Polk streets in the South Loop transforms into one of America’s required destinations for anyone serious about Mexican food. Tarp-covered,...

  • 21) El Modelo, Albuquerque, N.M.
    Back in 1929, Carmen Garcia began using one of the three rooms of her house as a tortilla factory; she would wake up and make them herself starting at 2 a.m. so that she could sell them for breakfast. She added tamales, then expanded the business with her...

  • 44) El Sarape, Boston, Mass.
    While Boston isn’t the first place that comes to mind when you think of great Mexican food, El Sarape has been serving from-scratch sauces in its cozy environs since it opened in Braintree in 1988. Highlights include carnitas, grilled pork tenderloin,...

  • 43) Las Teresitas, Minneapolis
    Having built and sold four successful locations of his first Mexican foray in Minneapolis, Taco Morelos, Gaspar Perez has retaken the title of the area’s best Mexican with Las Teresitas. In a strip mall in a residential part of South Minneapolis on 34th...

  • 17) Bonito Michoacan, Las Vegas, Nev.
    It may not have the flash of Agave with its pink neon and dramatic décor, or the glitz of Diego Mexican Cuisine in the MGM Grand. But Bonito Michoacan is one of America’s great neighborhood Mexican restaurants for a reason: fresh ingredients, excellent...

  • 42) Salpicon, Chicago
    Mexico City-born chef Priscila Satkoff opened Salpicon with her husband in 1995 and has been welcoming crowds of hungry patrons ever since. Appetizers like tostaditas de tinga (small crispy tortillas mounted with shredded pork and chorizo ...

  • 13) Los Tacos No. 1, New York City
    Three close friends from Tijuana, Mexico, and Brawley, California opened Los Tacos No. 1 to bring the truly authentic Mexican tacos to those living on the East Coast, and they succeeded with flying colors. The menu was crafted entirely from family recipes...

  • 41) El Huarache Azteca, Highland Park, Calif.
    El Huarache Azteca is highly regarded as one of the best Mexican restaurants according to LA Weekly. The restaurant has a full breakfast menu showcasing items like huevos rancheros (friend eggs on crispy tortillas covered with spicy tomato sauce) and...

  • 40) El Chaparral, San Antonio, Texas
     In 1972, Charlie and Mary Garcia opened El Chaparral to showcase both traditional Mexican and classic Tex-Mex cuisine. Menu items include chalupas made with two crispy tortillas layered with refried beans, cheese, shredded lettuce and tomato, and...

  • 39) El Borrego de Oro, Los Angeles, Calif.
    El Borrego de Oro opened in March 2003. The restaurant showcases a Borrego (lamb) barbeque every Saturday and Sunday; the lamb is cooked underground and covered with maguey leaves to preserve the burning charcoal underneath. The entire cooking process...

  • 38) Cemitas Poblanas Elvirita, Los Angeles, Calif.
    Elvirita is known for its charming appeal with a small double storefront. The original Cemitas Poblanas was a café in the same location, and has been credited as the first Puebla-style restaurant in Los Angeles, according to LA Weekly. Many come for...

  • 25) Birrieria Zaragoza, Chicago
    Juan Zaragoza is at the helm of Birreria Zaragoza in Chicago. The restaurant is famous for its birria tatemada (roasted goat in ancho mole served with handmade tortillas). Birria is a regional Jalisciense alternative to the more common barbacoa...

  • 37) La Pasadita, Chicago
    The original La Pasadita restaurant was opened in 1976 by the Espinoza family on N. Ashland Avenue.  Today, there are two additional locations, one on the north side and one on the west side of Chicago.  Tacos are the heart and soul of the...

  • 36) Taqueria Los Charros, Mountain View, Calif.
    Los Charros is an authentic Mexican restaurant and cantina that is open from breakfast until late-night. The breakfast burrito, the super burrito (with of meat, rice, beans, guacamole, cheese, sour cream, and salsa) and the carnitas tacos have locals...

  • 35) Taqueria del Sol, Atlanta, Ga.
    This fast-casual Mexican restaurant opened in 2000 serving their patrons some of the best Southern, Mexican and Southwestern dishes around. The main goal of the restaurant is to provide quality ingredients at fast food price points. For starters, the...

  • 33) Jacala, San Antonio
    Rudolph and Adele Quinones began Jacala in the aftermath of World War II after having settled in Texas. The restaurant began as a small 16-seat shop that later grew due to its fabulous cuisine. Today, the children of Rudolph and Adele carry on the...

  • 32) El Parian, Los Angeles
    L.A.’s El Parian is known for as an outstanding birria restaurant with Guadalajara and Jalisco influences. The corn tortillas are handmade every day in house. The birria del chivo, or goat soup, that is slow-cooked in the oven, smothered in chili and...

  • 31) Tacomiendo, Los Angeles
    Ismael and Yolanda Diego opened Tacomiendo in Culver City in February of 2000 to focus their menu on healthy Mexican cuisine. The menu is a combination of both traditional Mexican dishes as well as American dishes. Mexican...

  • 30) Super Taqueria, Durham, N.C.
    This hyper-local Mexican restaurant in Durham, North Carolina is best known and perhaps most loved for its tortas and its salsa bar. The tortillas are homemade and the carne asada keeps diners coming back for more. The tacos de pollo and the tacos al...

  • 29) El Molino, Boyes Hot Springs, Calif.
    El Molino serves up specialty items like mole enchiladas served with a thick, flavorful mole sauce and jicama salad with radishes and mandarin oranges. The tamales are something special as well, as the restaurant uses organic corn, grinds its own masa,...

  • 28) Babita, San Gabriel, Calif.
    Chef Roberto Berrelleza is at the helm at Babita, where he specializes in gourmet Mexican cuisine found in Mexico City. He brilliantly mixes traditional dishes such as chiles en nogada and lamb shank mixiote with innovative cuisine such as his shrimp...

  • 26) Taqueria y Panderia de La Santa Cruz, Portland, Ore.
    Taqueria y Panderia de La Santa Cruz is renowned for bringing local, authentic Mexican food to the fair city of Portland. To get to the actual taqueria you must enter a store (tienda) and head straight to the back. The menu consists of items like a lengua...

  • 23) Las Tortugas, Memphis, Tenn.
    Jose “Pepe” Magallanes opened Las Tortugas in 2003 to preserve the integrity of Mexican cooking and cuisine by refusing to Americanize the process or presentation. He sticks to utilizing traditional methods of cooking and assembling the cuisine. The menu...

  • 20) Changos Taqueria, Austin, Texas
    Changos Taqueria is dedicated to making dishes using the finest quality products with all natural meats and local Texas ingredients. It also offers different variations of dishes such as the Baja-style fish tacos. The enslada picada is served with chopped...

  • 11) Guisados, Los Angeles
    With two locations in Los Angeles, Guisados celebrates the simplicity of Mexican food with a focused menu of tacos made with traditional, home-style braises served in fresh, handmade tortillas. They offer different options for each main taco group...

  • 10) Chichen Itza, Los Angeles
    This family-run business is focused on showcasing cuisine from the Mexican state of Yucatán, in the southeastern corner of the country. Chef and owner Gilberto Cetina has created a menu highlighting the area’s Mayan, Spanish and Lebanese...

  • 9) Big Star, Chicago
    Chicago-based Big Star is run by executive chef Paul Kahan and chef de cuisine Cary Taylor, whose goal it is to provide a menu of Mexican-inspired street food with a Californian vibe. The restaurant has a stellar beverage program, highlighting plenty of...

  • 6) Loteria Grill, Los Angeles
    Restaurateur Jimmy Shaw, who was born and raised in Mexico City, opened his first Loteria Grill in 2002 as a way of showcasing traditional Mexican cuisine from his childhood. Today, there are six locations throughout Los Angeles that keep locals and...

  • 4) La Condesa, Austin
    La Condesa does it all. From inventive guacamole (with chipotle puree and toasted almonds, for example) to a plethora of ceviches, the restaurant offers traditional Mexican dishes with new-age flair. The cocktail list is quite extensive, with specialties...

  • America's 50 Best Mexican Restaurants
    From a high-end restaurant in Chicago specializing in ribeye carne asada to a modest taqueria in Mountain View, Calif. serving some of the finest carnitas you’ll ever encounter, America has no shortage of great Mexican restaurants. Running the gamut...

  • Chick-fil-A
    The Dwarf House (originally The Dwarf Grill) started out in 1946 in Hapeville, Ga., when S. Truett Cathy opened it with a $10,000 investment. It had 10 counter stools and four tables. By the mid-1960s Cathy had opened a handful of other Dwarf House...

  • Arby’s
    The Raffel brothers opened the first Arby’s (named after the initials of “Raffel brothers,” R and B) in Boardman, Ohio in 1964. The former restaurant equipment salesmen saw a gap in the market for fast food other than burgers, and the original location...

  • Domino’s
    Brothers Tom and James Monaghan bought a small pizzeria called DomiNick’s in Ypsilanti, Mich. in 1960 for $900, and eight months later James traded his half of the business to Tom for a used Volkswagen (bad idea). In 1965 Tom changed the name to Domino’s...

  • Sonic Drive-In
    Former bread salesman Troy N. Smith purchased a root beer stand with an attached log house in Shawnee, Okla. in 1953, and converted the log house into a steak restaurant called the Top Hat. After he and his business partner noticed that hot dogs and...

  • Pizza Hut
    Brothers Dan and Frank Carney borrowed $600 from their mother to open a pizzeria – then a novel concept – in Wichita, Kansas in 1958. It was a huge hit (giving away free pizza on opening day didn’t hurt), and franchising began a year later. 

  • Dunkin’ Donuts
    This chain was founded in 1950 in Quincy, Mass. by William Rosenberg. He had noticed that coffee and donuts were top sellers during his time selling food at factories and construction sites, and his formula took off; he started selling franchises in 1959...

  • Subway
    The idea for Subway was inspired by founder Fred DeLuca’s decision to open a sandwich shop to help pay for his medical school education. The idea to open the shop came from Dr. Peter Buck, who lent DeLuca $1,000 to open the original location of the...

  • Popeyes
    Al Copeland opened a restaurant called Chicken on the Run outside of New Orleans in 1972, and after it got off to a slow start he decided to make the chicken spicier, which proved to be a winning recipe. He changed the name to Popeyes Mighty Good Fried...

  • KFC
    In 1930, during the Great Depression, Harlan Sanders opened his first restaurant in a gas station in Corbin, Ky., called Sanders’ Court & Café. By 1952, The Colonel began franchising his fried chicken business, which was a hit largely due to his use...

  • White Castle
    The first White Castle location opened in 1921 in Wichita, Kan., making it the original American fast-food burger chain. Founder Bill Ingram used $700 to open the starting location and started serving the chain’s signature sliders. The following year, the...

  • Taco Bell
    Inspired by the McDonald brothers, Glen Bell opened a burger place with a similar model. However, once others started catching onto the idea, Bell decided to come up with a fresh menu concept. He began selling crunchy tacos with a combination of Mexican...

  • Burger King
    The predecessor of this burger mega-chain was originally founded in 1953 in Jacksonville, Fla., by relatives Keith J. Kramer and Matthew Burns. They decided to call their first location Insta-Burger King due to the broilers they purchased to cook the...

  • Wendy’s
    Former KFC franchise owner Dave Thomas opened the first Wendy’s location on November 15, 1969, in Columbus, Ohio. The following year, Thomas opened a second location, this time adding a drive-thru pickup window. From the beginning, the chain served up its...

  • McDonald’s
    In 1940, brothers Mac and Dick McDonald opened McDonald’s Bar-B-Que in San Bernardino, Calif.; eight years later they decided to revamp the restaurant’s concept to specialize in their most profitable menu item, hamburgers, and shortened the name to...

  • Where Your 14 Favorite Fast-Food Chains Began
    The fast-food industry in this country has a long and storied history. The founders of America’s biggest chains built mega-empires based on the pursuit of the American dream, and in the process changed the way that the world eats. But how did these...

  • Two Tablespoons
    Two Tablespoons is offering “Summer Fusion” rolls and noodles; the vegetarian corn, coconut, and curry sauce summer roll is a great way to beat the heat. 

  • Sigmund’s Pretzels
    Sigmund’s is serving all their classic pretzels, including the best-selling truffle cheddar pretzel. 

  • Red Hook Lobster Pound
    The owners of the legendary food truck have laid (temporary) roots here, and are serving both their hot and cold lobster rolls.

  • Stuffed Artisan Cannolis
    These cannolis are filled with some truly creative flavors, including peanut butter and jelly. 

  • Mimi and Coco
    These guys are serving Japanese comfort food; opt for the panko crispy seafood platter, with shrimp, oysters, and cod. 

  • Mayhem and Stout
    The braised pulled pork from Mayhem and Stout comes topped with slaw and your choice of four sauces. 

  • Mexicue
    One of the most gut-busting items on offer is the chili-topped macaroni and cheese from Mexicue. 

  • Hong Kong Street Cart
    Hong Kong Street Cart is serving a hearty green mango salad with lemongrass chicken, soba noodles, cashews, and peanuts. 

  • La Sonrisa
    La Sonrisa is frying empanadas to order; their most popular offering is filled with shredded chicken and green coconut curry. 

  • Calexico
    The folks from Calexico are offering several varieties of tacos, including their delicious Baja-style fried fish one. 

  • What to Eat at Mad. Sq. Eats, Running Until May 30
    For one month twice a year, Urban Space’s Mad. Sq. Eats takes over Worth Square, which is located adjacent to the northwest corner of Madison Square Park, and turns it into what very well might be the best lunch option in the city. We paid the...

  • Grand Gourmet — The Flavor of Midtown Comes to Grand Central
    On May 1, more than 40 restaurants set up shop inside Grand Central Terminal’s cavernous Vanderbilt Hall, serving small plates of some of their most popular dishes and proving that the neighborhood has no shortage of spectacular dining options....

  • New York’s Jane Hotel Opening Rooftop Bar This Week
    The Jane Hotel, located on the far west side of Manhattan’s West Village, has been a super-trendy destination for nightlife as well as lodging since it opened its doors in 2008. The circa-1908 building is renowned for its throwback appeal, looking...

  • What is Scungilli?
    Scungilli is one of those foods that most people have little to no idea what it really is. When there’s any description of it on a menu, it usually only says “sliced conch,” which indicates that it’s some type of snail, but even...

  • 1) Carolina Reaper
    Ladies and gentlemen, the spiciest chile pepper on earth. Bred by researchers in South Carolina and confirmed last year to be the world’s spiciest at Winthrop University, the Carolina Reaper was bred for heat and heat alone (and for the horrifying...

  • 2) Trinidad Moruga Scorpion
    As we venture past the two million Scoville unit mark, we enter into territory that Satan himself wouldn’t even dare to tread. OK, we might be getting a little carried away, but at 2,009,000 Scovilles, this evil-looking little pepper is what you might...

  • 3) Brain Strain
    Also topping off at about 1.9 million Scoville units, the bumpy Brain Strain almost resembles a brain. And after eating one of these you’ll most likely feel like yours has melted. 

  • 4) 7 Pot Primo
    The “scorpion’s tail” on this pepper makes it considerably more terrifying than other peppers, and with good reason: it packs 1,900,000 Scoville units. This is the stuff nightmares are made of. 

  • 5) 7 Pod Douglah
    This pepper is renowned not only for its extreme heat (rocking about 1,850,000 Scovilles), but also for the fact that it actually also tastes really good (before your whole head ignites, obviously).

  • 6) Trinidad Scorpion Butch T
    While this pepper was the Guinness World Record holder for quite some time (at 1,463,700 Scovile units), there are, amazingly, five peppers that have proven to be hotter.

  • 7) Naga Viper
    No, it’s not a character from Game of Thrones, it’s a super-rare, lab-grown pepper that took years to cultivate, packing about 1,350,000 Scoville units. Here’s what will happen if you eat one. 

  • 8) Barrackpore
    This evil-looking pepper tops out at about 1,300,000 Scoville units.     

  • 9) Bhut Jolokia (Ghost Pepper)
    Bobby Flay once told us that after being gifted a ghost pepper he finely diced about a fingernail-sized portion and added it to a big batch of risotto, and that tiny amount completely overpowered and ruined the dish. Clocking in at about 1,000,000...

  • 10) Red Savina Habanero
    With 500,000 Scoville units, this pepper was the world’s spiciest for a long time before the “spice wars” of the 1990s. Today, it barely makes the top 10!

  • The World's 10 Hottest Chile Peppers
    When it comes to spice, either you love it or you don’t. Some people will be sweating after eating a jalapeño-laced nacho, while others will seek out the spiciest curry in the city and down it with gusto. Either way, super-spicy chile peppers...

  • Nine Inch Nails
    Finally, NIN noted that it was “VERY IMPORTANT” that there be two boxes of cornstarch backstage. We’re assuming they weren’t looking to thicken sauces; our guess is they needed it to help get into and out of tight pants. 

  • Billy Idol
    Idol was oddly specific in what he needed backstage. His demands included a tub of I Can’t Believe It’s Not Butter and Pepperidge Farm Soft-Baked Chocolate Chip Cookies. 

  • Foo Fighters
    These guys have one of the best senses of humor in the industry, and their 2008 rider is a hoot to read. They demand that their cereal be unopened (“Do not recycle from last night’s Dio show”), their Sunday dinner request is “MEXICAN...

  • MIA
    MIA wouldn’t settle for an ordinary cheese tray, demanding that one with “very good quality” organic cheeses be served to her. “English or French blue cheese, goat cheese, cave-aged Gruyère, Swiss, and sharp cheddar” were essential, as was two packages of...

  • Axl Rose
    On a recent tour, the Guns N’ Roses frontman needed to eat a square melon at every stop. We guess he didn’t want it rolling away. 

  • Van Halen
    Possibly the most infamous rider request of all time, Van Halen demanded that there be a big bowl of M&Ms backstage, with all the brown ones removed. As opposed to this being a sign of mental illness, Eddie Van Halen just wanted to make sure that the...

  • Britney Spears
    On her most recent tour, Britney needed there to be exactly 100 prunes and figs, an order of fish and chips, and McDonald’s cheeseburgers without the buns in her dressing room, along with a framed photo of Princess Diana, for some reason. 

  • LL Cool J
    It must get boring eating the same thing on the road every day, because LL Cool J demanded that every day of the week have a set menu: Monday: Roasted TurkeyTuesday: Steak DinnerWednesday: Fried ShrimpThursday: Local Faire [sic]Friday: baked Salmon, Fried...

  • Marilyn Manson
    The goth king demanded a food item that seems a little out of character for such a dark guy: Haribo gummy bears. He also asked for venues to track down a bald, toothless hooker, because he always wanted to see one (no joke). 

  • Motley Crue
    While refinement might be the last thing you’d associate with this rowdy hair metal band, they apparently wouldn’t settle for regular yellow mustard: only Grey Poupon would do. They weren’t joking around, either: In 1988 frontman Vince Neil discovered...

  • 10 Musicians' Craziest Backstage Food Demands
    When you’re a musician on top of the world, it’s easy to get a big head. And when you can request basically anything you want to be waiting for you backstage before a concert, sometimes it’s difficult to not get, shall we say, a little...

  • What is Capicola?
    If you’ve watched your share of Sopranos episodes, you’ve probably heard about a magical type of salumi known as gabagool. It’s actually called capicola (also spelled capocollo or a handful of other variations), and it’s delicious...

  • What is Chilean Sea Bass?
    If there’s one thing you should know about Chilean sea bass, it’s that it’s not sea bass. Its real name is actually Patagonian toothfish, which is so unappetizing-sounding that even though it’s delicious, nobody was buying it. So...

  • Check Out These Wild Burgers from Delivery.com's Burger Week
    Burger Week ran from May 1st through 7th, and every year local New York restaurants partner with Delivery.com and Burger Conquest to offer exclusive burgers that can’t be found anywhere else. We had the opportunity to sample some of the best ones,...

  • Dinersaurs
    In 1998, the people at Ralston (also behind Prince of Thieves and Urkel O’s) decided that what America needed was a cereal with fruit-flavored dinosaurs. For the box, they decided to turn four of the dinosaurs into diner employees, and one dinosaur into...

  • Urkel-O’s
    For some reason in the early 90s, the Family Matters character Steve Urkel ruled the airwaves and Ralston Foods decided to give him his own cereal. Basically just yellow and red Froot Loops, they didn’t even make an effort to have anything to do with...

  • Prince of Thieves
    Yes, 1991’s Robin Hood: Prince of Thieves, starring Kevin Costner, had its very own promotional tie-in cereal. Shaped (more or less) like arrows, this vaguely fruit-flavored cereal has gone down in history as one of the most bizarre, and pointless, ever...

  • Grins & Smiles & Giggles & Laughs
    “It takes funny people to make funny cereal,” was the tagline for this oddball cereal that debuted in 1975. The storyline was about four characters (named Grins, Smiles, Giggles and Laughs) who had to make a robot laugh before it could pop out a box of...

  • Crunchy Loggs
    Mmmm, doesn’t a nice crunchy “logg” sound appetizing? We’ll save these for the beavers. 

  • Corn Flakes with Instant Bananas
    We’re not sure if freeze-drying bananas makes them “instant,” but either way we’d much rather just slice up a banana and add it to our cereal. Also, why is the banana's nose made out of the top of his head?

  • Mr. Wonderfull’s Surprize
    Hey kids, Mr. Wonderfull has a surprise for you! And he’s wearing a polka dot jacket and a periscope on his head! Thanks, but we'll pass. 

  • King Vitaman
    We’re wondering how much they paid this guy to don a crown of spoons and smile at the camera. Whatever he’s selling, we’re not buying. 

  • OKs
    How eating what’s basically a bowl of Cheerios with some “K”s added to it amounts to a super-jacked Scottish man (possibly named Big Otis?) is beyond us. Either way, we have a feeling that this cereal was just OK.

  • Sir Grapefellow
    There was once a time when there were multiple grape-flavored cereals on the market for some reason, and this one differentiated itself by naming itself after a fictional knighted gentleman who enjoyed flying airplanes with no hands. The most intriguing...

  • 10 Bizarre Breakfast Cereals You Won't Believe Ever Existed
    For decades, foods that are kid-oriented have had the potential to be serious gold mines, with breakfast cereals at the top of the heap. But for every Golden Grahams and Lucky Charms, there have been dozens that have been forgotten to history, many with...

  • They Were Once a Minority Shareholder in Pret a Manger
    It’s fairly common knowledge that McDonald’s used to have a major stake in Chipotle, but they also invested in plenty of other chains, including Donato’s Pizza. In 2001 they bought a 33 percent minority stake in U.K.-based Pret a Manger, best known for...

  • The World’s Largest McDonald’s is Located in…
    Orlando, Fla. The multi-level, nearly 30,000 square foot space also features the largest PlayPlace, with more than 100 arcade games, a maze of tubes and slides, a toddler area, a 500-gallon aquarium, and prize redemption. There’s also a completely...

  • There are Seven Hamburger Universities
    Since former grillman Fred Turner opened the first Hamburger University in the basement of a McDonald’s in Elk Grove, Ill. in 1961 (with a class of 15 students), more than 275,000 managers, middle-managers, suppliers, and owner/operators have graduated...

  • The Unhealthiest Item on the Menu is…
    The Big Breakfast with hotcakes and a large biscuit, which contains 1,150 calories, 93 grams of fat, 575 milligrams of cholesterol, 20 grams of saturated fat, and 2,260 milligrams of sodium. 

  • They’re the World’s Largest Toy Distributor
    About 20 percent of all purchases at McDonald’s are Happy Meals, which includes a toy. With 68 million meals sold on a daily basis, if you do the math… that’s a lot of toys. 

  • They Feed 68 Million People Daily
    That’s about twice the population of California!

  • More People Recognize the Golden Arches than the Cross
    Now that’s what we call brand awareness. 

  • The Queen of England Owns a McDonald’s
    Back in the ‘60s, Queen Elizabeth decided to diversify her royal portfolio and get into the restaurant franchise game, and purchased a McDonald’s in Michigan, which she occasionally visits. (Just kidding, but wouldn’t that be great? The Crown Estate owns...

  • They Rake in $75 Million per Day
    That’s enough to buy about 16 million Big Macs. 

  • They Pioneered Fast-Food Breakfasts
    After market research showed that consumers were looking for a quick breakfast, they added the Egg McMuffin to the permanent countrywide menu in 1972, making it the first nationally available fast-food breakfast sandwich. By 1987, one-quarter of all...

  • It Started as a Barbecue Restaurant
    The original McDonald’s featured a hickory pit and served barbecued beef, ham, and pork, along with chili, tamales, and even peanut butter and jelly sandwiches. 

  • 11 Things You Didn't Know About McDonald's
    More than any chain, McDonald’s is what you probably think of when you think of the word “behemoth.” It’s simply massive, and is most likely the only company that just about everybody on earth has heard of. But where did it come...

  • 35) Morgan’s Barbecue, Brooklyn, N.Y.
    Pitmaster John Avila, formerly of Austin’s renowned Franklin Barbecue, is no longer manning the pit that he helped build when Morgan’s opened on Brooklyn’s well-trafficked Flatbush Avenue not far from the Barclays Center, but his legacy — and amazing ribs...

  • 2) Arthur Bryant’s, Kansas City, Mo.
    Arguably the most famous barbecue restaurant in America, Kansas City can be very proud to be home to Arthur Bryant’s. Founded in the 1920s, you would be doing yourself a great disservice is you were to pay a visit without trying the ribs. The secret to...

  • 3) Sam’s BBQ1, Marietta, Ga.
    Sam Huff had been competing in the professional barbecue circuit for more than 30 years before opening Sam & Dave’s BBQ in 2005. They went their separate ways four years later, and today Huff caters, teaches, and smokes some killer meat. Hickory...

  • 6) Big Bob Gibson, Decatur, Ala.
    Chris Lilly is one of America’s most renowned pitmasters, and with good reason. He took over the pit at the circa-1925 barbecue joint a couple of decades ago and introduced new sauces and rubs to the equation, and suddenly Big Bob Gibson’s was on the map...

  • 7) Dreamland BBQ, Ala. and Ga.
    This Tuscaloosa-based barbecue paradise has six locations in major Alabama cities and one in Roswell, Ga. Their biggest claim to fame are their hickory-smoked ribs, the top-seller for the past 50 years and unchanged during that time (items other than ribs...

  • 20) Central BBQ, Memphis, Tenn.
    With three locations in Memphis, Central BBQ is an under-the-radar restaurant that’s worth knowing about. Ribs here are dry-rubbed 24 hours before heading to the smoker, then smoked sauce-free low and slow over pecan and hickory. You’ll get through the...

  • 32) Hubba Hubba Smokehouse, Flat Rock, N.C.
    You order at the window and grab an outdoor table at Hubba Hubba in this historic and picturesque village 30 miles southeast of Asheville. This cash-only hidden gem is one of only 30 wood-fired smokehouses in the state, and ribs here are smoked low and...

  • 19) Ray Ray’s Hog Pit, Columbus, Ohio
    This walk-up trailer located in a non-descript parking lot might just serve the best barbecue in Columbus. The ribs here are given a mild rub, smoked for hours and finished on the grill, all the while being mopped with a molasses-rich sauce. The end...

  • 16) Wagner’s Ribs, Porter, Ind.
    This Porter County institution is legendary for its ribs, super-tender, falling off the bone, and — shockingly — grilled instead of smoked (you can also order smoked ones, but stick with the classic). Ask for them extra-charred, and be sure to top them...

  • 29) 12 Bones Smokehouse, Asheville, N.C.
    This laid-back eatery with two locations in Asheville serves some mighty fine ribs, smoked low and slow and served with a solid selection of sauces (opt for the blueberry chipotle). They require a bit of tug to get off the bone (which for many purists is...

  • 12) Montgomery Inn, Montgomery, Ohio
    This humble restaurant has been serving the best ribs in Montgomery since 1951, and since then they’ve expanded to another location in Cincinnati as well as two others in Dublin, Ohio and another in Fort Mitchell, Ky. Their back ribs are tender,...

  • 8) Fiorella’s Jack Stack, Kansas City, Mo.
    With four locations in the Kansas City area, Jack Stack is a bit of a barbecue anomaly in this order-at-the-window town: there’s waiter service, a wine list, a nice bar, and even a hostess stand. This isn’t to cover up for a lack of quality, however: this...

  • 4) Gates Bar B-Q, Kansas City, Mo.
    In order to stand out in Kansas City you have to be better than good, and Gates is much better than good. While the menu at this restaurant, which has locations scattered throughout the area, is more varied than you might expect, ribs are the way to go....

  • 13) The Shed, Multiple Locations
    Mississippi barbecue hasn’t been the same since Brad Orrison and The Shed came on the scene in 2002, when he was only 24. Since then, several more locations have opened throughout the Gulf Coast, but the original, wonderfully ramshackle Ocean Springs,...

  • 14) 17th Street Bar and Grill, Multiple Locations
    Champion pitmasters Mike and Amy Mills know their way around a pig (their chopped pork shoulder is legendary), but their ribs have won enough awards to fill up their own trophy room. Rubbed with Mills’ signature “Magic Dust” before heading to the pit...

  • 1) Oklahoma Joe’s, Kansas City, Kan.
    In a city renowned for its pork ribs, the ones at Oklahoma Joe’s are simply the best, and appeared on more than one of our panelists’ lists. Boasting a deeply burnished shade of red thanks to a rub heavy with paprika, cumin, brown sugar, and chili...

  • 24) Smoke, Dallas
    "I dote on the beef ribs at Smoke," John T. Edge told us. "These show great smoke penetration, and the meat has a kind of roundness, a beefiness that recalls the best dry-aged steakhouse stuff." The rest of the country tends to agree. Chef Tim Byres...

  • 10) The Salt Lick, Driftwood, Texas
    Both the beef and pork ribs from this Texas institution, Alan Richman’s favorite, are good enough to bring you to tears. There’s just something about the meat, the smoke, and the shady, tree-filled setting that combine for a transcendental barbecue...

  • 21) Home Team BBQ, Charleston, S.C.
    Home Team Barbecue has been around for less than 10 years, but that wasn’t enough to stop it from being named "the most life-changing BBQ ribs" in America by Esquire in 2012. Pitmaster Aaron Siegel starts with a sweet and spicy rub that’s...

  • 9) Franklin Barbecue, Austin, Texas
    Aaron Franklin must be some kind of sorcerer. What started as a trailer in 2009 quickly became one of the most revered spots in all of ‘cuedom, and loyalists and pilgrims all line up outside the front door for hours on end, every day. No visit is...

  • 22) Archibald’s, Northport, Ala.
    "I love the pork ribs at Archibald's," John T. Edge told us. "They have a great char, come slathered in an orange-hued vinegary sauce, and require — as great pork ribs do — a tug of the incisors to loosen meat from bone." The restaurant has been run...

  • 5) City Market, Luling, Texas
    City Market is one of Texas’ great barbecue joints and a true claim to fame for the city of Luling. You’d be hard-pressed to find better brisket, and the ribs are simply out of this world. It’s a comfortable, air-conditioned restaurant (a nice change...

  • 23) Pappy’s Smokehouse, St. Louis
    It might be Memphis-style barbecue in St. Louis, but Pappy’s makes some of the best ribs in a city that’s renowned for them. The lines form early to get into this hole-in-the-wall restaurant, and it closes as soon as the barbecue runs out. These ribs...

  • 25) Phillips BBQ, Los Angeles
    Featuring the best ribs in Los Angeles, according to Jonathan Gold, this small restaurant and its newer second and third locations serve "the tastiest barbecued ribs south of Oakland," according to the Los Angeles Times critic. These ribs are...

  • 15) Hill Country, New York City and Washington, D.C.
    The pork ribs at Hill Country, with locations in New York (both Manhattan and a new Brooklyn location) and Washington, pay homage to — where else? — Texas’ Hill Country. They’re peppery, tender but don’t fall off the bone, and delicately...

  • 26) Alamo BBQ, Richmond, Va.
    Another suggestion from Carman, Alamo specializes in Texas-style barbecue, as the name implies. Its brisket is the stuff of legend, but the ribs are also world-class. They’re smoky, mopped with a stellar but not overpowering barbecue sauce, and...

  • 11) Rendezvous, Memphis, Tenn.
    Charles Vergo's Rendezvous is consistently ranked among the best barbecue joints in the country, and you do not want to miss out on their ribs. What makes these ribs so good is the rub, or as they call it, "the seasoning" (word is that it’s not...

  • 17) Corky’s, Memphis, Tenn.
    In a city known for its barbecue, Corky’s has found its way to the top of the heap thanks to its ribs. Its website describes the lengthy process that its ribs go through to reach the eater: "Born of a unique combination of place,...

  • 27) Mr. P’s Ribs and Fish, Washington, D.C.
    The Washington Post’s Tim Carman suggested we add Mr. P’s to our list, and public opinion clearly agrees that it deserves a spot, even though it’s just a broken-down bus that’s only open Friday through Sunday. Yes, an old converted bus is serving...

  • 31) Bludso’s, Compton, Calif.
    A favorite of the Los Angeles Times’ Jonathan Gold, this restaurant specializes in Texas-style ribs from a recipe handed down by owner Kevin Bludso’s great-great-grandfather. The recipes are a well-guarded secret, but the end result is world-class:...

  • 28) Twin Anchors, Chicago
    Once a favorite hangout of Frank Sinatra, this Chicago institution opened in 1932 in Chicago’s Old Town neighborhood as a Prohibition-era tavern. The ribs are slow-cooked for five hours, finished on the grill, and served to tender perfection. If...

  • 30) Off the Bone, Dallas
    An unassuming spot located on an unassuming street just outside of Dallas, Off the Bone serves arguably Dallas' finest plate of ribs. The pecan-smoked ribs served out of this converted gas station might be considered gourmet by most standards,...

  • 33) Roper’s Ribs, St. Louis
    Family-owned since 1976, Roper’s St. Louis and baby back ribs are meaty, smoky, and coated in a hearty sweet and spicy sauce that doesn’t overpower the meat. It’s a tiny, smoky place, so be prepared to take your order to go; you’ll be amply...

  • 18) Bogart’s Smokehouse, St. Louis
    A relative newcomer, Bogart’s is helmed by the former pitmaster from, Pappy’s, a St. Louis institution. The sides here are spectacular, but make sure not to fill up on them because their ribs are the main event. They’re sticky and...

  • 34) Cooper's Old Time Pit Bar-B-Que, Llano, Texas
    This supremely peppery pork rib breaks a trademark rule of barbecue — it’s finished over direct heat — but it’s just about impossible not to fall in love with Cooper’s ribs. That finishing touch gives it a great char, and you’re also allowed to...

  • America's 35 Best Ribs
    There are few things in life more delicious and satisfying than a plate of barbecue. And more often than not, the centerpiece of that plate is a rack of ribs. A glistening, smoky, slow-cooked rib, whether pork or beef, has the potential to be one of the...

  • Hogi Yogi
    At Hogi Yogi, you can eat hoagies, and frozen yogurt! We’re not sure if the name is worse before or after you figure out what it means. 

  • Eatza Pizza
    One of the biggest all-buffet pizza chains in the U.S., the name is also a bit too on-the-mark. 

  • Fatburger
    The name really says it all, and is obviously not intended to lure in those on a diet. Originally dubbed Mr. Fatburger by founder Lovie Yancey in 1947, the “Mr.” was dropped in 1952 and the rest is history. Solid burger, unpleasant name. 

  • Slug and Lettuce
    This is actually a wildly successful and much-imitated chain of pubs in the U.K. Such an unappealing name, though!

  • S&M Café
    The S and M in the name of this former chain of British cafés apparently stood for “search and meet,” but S&M really only has one definition, and it’s one we don’t want to associate with food. 

  • OK Diner
    These U.K. diners have a 50s retro theme. While they could be great, apparently they’re settling for being just OK. 

  • Flunch
    This France-based fast-casual chain is self-service and some hot items are prepared to order in front of the customer. “Flunch” is apparently short for “fast lunch,” but either way, there’s something very wrong with that word. 

  • Hog’s Breath Café
    This Australian steakhouse chain specializes in slow-cooked prime rib. Because nothing gets you in the mood for prime rib quite like a smelly hog!

  • Sambo’s
    Sambo’s began innocently enough in 1957, as an amalgam of the first name of founder Sam Battisone and the last name of co-founder Newell Bonhett. By 1979, there were more than 1,000 outlets in 47 states. However, people finally started to realize that the...

  • Beef O’Brady’s
    This chain got its start in 1985, and prides itself on being a family-friendly chain of pubs, which is also a bit of an oxymoron. No word if there’s actually somebody out there whose first name is Beef. 

  • The World's 10 Worst Chain Restaurant Names
    Choosing the name for your business is always a tricky proposition. You want it to be snappy, catchy, memorable, have a nice ring to it, and somehow imply what your product is. Tech startups like Zynga can choose basically whatever they want, but when...

  • Jon Taffer Knows if Your Restaurant is Worth Saving
    Jon Taffer is perhaps best known for his no-nonsense approach to whipping bars (and their oftentimes negligent owners) into shape on his hugely successful Spike-TV show Bar Rescue. In reality, though, the internationally-recognized hospitality expert and...

  • 1) La Taquería, San Francisco: Carnitas Taco
    When it comes to leaders of a culinary genre, there are few restaurants in America with greater gravitas for their respective focus than San Francisco’s La TaqueríaTaqueria has for tacos. That challenges it, and its tacos (carnitas among them, quite...

  • 2) Los Tacos No. 1, New York City: Adobada Taco
    With Los Tacos No. 1 setting up in Chelsea Market, there’s about one thing to say on behalf of taco-crazy New Yorkers when it comes to defending their assertions that they now have one of America’s best tacos: God help you. West Coasters who haven’t even...

  • 3) The Shed, Santa Fe, N.M.: Chicken with Green Chile Taco
    Santa Fe is known for its green "Hatch" chiles, and their nearly supernatural ability to pair perfectly with just about any type of food you can think of. At The Shed, in business since 1953, their chiles are grown especially for them and are brought in...

  • 4) Torchy’s Tacos, Various Texas Locations: Trailer Park Taco
    At Torchy’s, which has locations throughout Texas (centered in Austin, Dallas, and Houston), owner Michael Rypka has created tortilla-bound concoctions that are nothing short of devilish, and made fresh every day. There’s the Brush Fire (Jamaican jerk...

  • 5) El Real Tex-Mex Café, Houston: Chicken Puffy Taco
    Located inside a restored theater in Houston’s Montrose neighborhood, El Real serves Tex-Mex classics like chile con carne, nachos, and Frito pie, but we recommend you head directly for the San Antonio Puffy Taco Plate, with smoked chicken. The deep-fried...

  • 6) Mexicali Taco & Co., Los Angeles: Carne Asada Taco
    Mexicali Taco was founded by two friends, Esdras Ochoa and Javier Fregoso, in 2009, and it quickly carved out such a niche as one of the best taco stands in the already crowded Los Angeles scene, two years later they opened a brick-and-mortar location....

  • 7) Tito's Tacos, Culver City, Calif.: Tito's Taco with Cheese
    This Los Angeles Westside institution is famous for its plump burritos (like one with chili con carne and refried beans that people dream about), but for good old American-style tacos — the kind purists scorn — it's hard to beat this place. The beef...

  • 8) La Super-Rica, Santa Barbara, Calif.: Adobado Taco
    The fresh flavors and simple but perfect presentations at this casual, counter-service Santa Barbara landmark draw long lines on a daily basis (this was local resident Julia Child's favorite Mexican restaurant). Though the vegetable tamales, cheese-...

  • 9) Chico's Tacos, El Paso, Texas: Chico's Taco
    The best way to explain how Chico’s serves one of America’s best tacos is to say how improbably bad this small chain and its fare appear at first. Signs outside the drab, unimpressive buildings give no indication of its signature dish: three rolled "tacos...

  • 10) Birrieria Zaragoza, Chicago: Birria Tatemada Taco
    At Chicago’s family-run Birrieria Zaragoza, goat is the name of the game. Namely, the roasted goat taco, or birria tatemada, based on a recipe that’s more than 100 years old. The goat is steamed for around five hours, then rubbed with an ancho chile-based...

  • 11) Tortilleria Nixtamal, Queens, N.Y.: Carnitas Taco
    Located a couple of blocks from Queens’ Flushing Meadows Corona Park, Tortilleria Nixtamal isn’t just a restaurant, it’s a tortilla factory. Opened in 2008, it’s quickly developed a reputation as one of New York’s premier taco spots, and with good reason...

  • 12) La Paz, Maxwell Street Market, Chicago:
    Regardless of the fact that the Maxwell Street Market isn’t in its original location, it’s pretty cool to think that the birthplace of the "Maxwell Street Polish" is now the home one to some of Chicago’s, and America’s, best Mexican food, if only on...

  • 13) Mi Tierra, San Antonio: Carnitas Michoacán Taco
    Locals and visitors alike fill this big, boisterous, always dependable Tex-Mex restaurant and bakery — bedecked with Christmas lights and open 24 hours a day — for fajitas platters, enchiladas, and quesadillas, and more (including first-rate menudo for...

  • 14) Henry’s Puffy Tacos & Cantina, San Antonio
    Henry’s may not be able to claim authorship of the term “puffy” tacos, but it does claim to be the “home of the original “‘Puffy Tacos”’ in San Antonio since 1978.” Whether they invented the genre and the name (Ray’s Drive Inn claims that honor) or not,...

  • 15) Big Star, Chicago: Al Pastor Taco
    Wicker Park’s Big Star, from Chicago superstar chef Paul Kahan (of Publican fame) and chef de cuisine Cary Taylor, combines Mexican street food with a honky-tonk atmosphere, and the results are phenomenal. The menu is small but brilliant: six tacos (plus...

  • 16) Frontera Grill, Chicago: Arabes Taco
    Everybody knows that Rick Bayless, the man behind Chicago’s renowned Frontera Grill, is a scholar of Mexican food, and we appreciate his efforts to teach us about the real thing — but what's more important for present purposes is that he's also a really...

  • 17) Tacomiendo, Los Angeles: Potato Taco
    At the no-frills, order-at-the-counter Tacomiendo, where you'll hear much more Spanish than English spoken, the tortillas are homemade, the prices are reasonable, and the tacos are big. Burritos are a favorite here, but the tacos get high marks, too...

  • 18) Matt's Famous El Rancho, Austin, Texas: Al Carbón Taco
    A go-to Mexican restaurant for Austinites since 1952, Matt's, which advertises itself as having the "Best Mexican Food in the World — Always Good," is a big place with a big menu. Dishes like the smoked duck enchiladas, the grilled shrimp with bean and...

  • 19) Mary and Tito's Café, Albuquerque, N.M.: Carne Adovada Taco
    The carne adovada at the James Beard Award-winning Mary & Tito’s Café in Albuquerque is nothing short of legendary, and has been for decades (since 1963, to be exact). The secret to that success? Two words: red chile. The fiery sauce, made simply...

  • 20) La Condesa, Austin, Texas: Arábicos Tacos
    This "modern Mexican" restaurant does things its own way: there's a sea trout ceviche with pineapple-aji sorbet, a roasted cauliflower "steak" with chipotle-raisin purée and chile de árbol vinaigrette, and a lump crab tostada with green mango and...

  • 21) Taquería Arandas, Austin, Texas: Al Pastor Taco
    This Guadalajara-style taquería has several Austin locations, but is not to be confused with the Houston chain of the same name. Meat cooked "al pastor" (shepherd's style) is thought to be an adaptation of the spit-grilled shawarma (like gyro meat)...

  • 22) Hugo's Tacos, Los Angeles: Carnitas Taco
    The beloved Hugo’s has three locations in Los Angeles, and the back story is an interesting one.: Mexican-inspired staff meals at Hugo’s Italian restaurant tended to be so popular that the owners had the idea to branch out and open a restaurant devoted...

  • 23) Taquería Tehuitzingo, New York City: Carnitas Taco
    Walk all the way to the back of an average-looking bodega in the bustling West Side neighborhood of Hell’s Kitchen, and you’ll find yourself in a taco paradise. Opened in 2001, Miguel Fuentes’ Tehuitzingo has become renowned for its high-quality tacos,...

  • 24) Ray's Drive Inn, San Antonio: Carne Guisada Puffy Taco
    With more stuff on the walls and floors than a T.G.I. Fridays (including a 1924 Model-T dump truck), a wonderfully raucous jukebox, and an atmosphere that suggests a funky roadhouse more than an urban Tex-Mex place, Ray's — which opened in 1965 — turns...

  • 25) El Charrito, Riverside, Conn.: Carnitas Taco
    This community in the famously posh town of Greenwich may be the last place you'd expect to find real Mexican takeout food. But at El Charrito, Carlos and Alex Terron, who also run a popular food truck in neighboring (and more Hispanic) Stamford,...

  • 26) Supermercado Chicago, Atlanta: Carne Asada Taco
    The area just outside Atlanta, especially near Buford Highway, is full of Mexican groceries hiding excellent taquerías. Supermercado Chicago is one of the finest examples you’ll find, as the ramshackle little room in the back is serving some glorious...

  • 27) Papalote Taco House, Austin, Texas: Cecina Taco
    Tacos, not surprisingly, are the raison d'être (razón de ser?) of this popular eatery. Versions filled with mushrooms, hominy, and epazote or with fried avocado and black beans are popular with local vegetarians, but we love all the variations aimed at...

  • 28) Dora's Deli, Walla Walla, Wash.: Vegetable Taco
    Dora’s Deli has two locations in Walla Walla, Wash., one of which is in the back of a bait-and-tackle shop called Worm Ranch. But while that might be the most unappetizing restaurant name in history, don’t be dismayed. Dora’s vegetable tacos are seemingly...

  • 29) El Parasol, Santa Fe, N.M.: Shredded Beef Taco
    Since 1958, El Parasol has been serving traditional Mexican classics as well as no-frills American fare like burgers, hot dogs, and chili cheese fries. Only three types of tacos are available (chicken, ground beef, and shredded beef), but what tacos these...

  • 30) Bob's Taco Station, Rosenberg, Texas: Barbacoa Taco
    In the world of Tex-Mex, Bob’s Taco Station, family-owned since 1991, is one of the all-time greats. And when the mascot is a smiling hard-shell taco, proudly holding another taco while wearing a sombrero and cactus-emblazoned cowboy boots, you know you’...

  • 31) Pinche Taquería, Denver: Pork Belly “Agridulce”
    Pinche Taquería  was originally a taco truck, and the name of the shop still harkens a bit of street attitude: “Pinche” isn’t fit to translate on a family website (it’s something you’d say when you’re moved by extreme emotion). Given how good Pinche...

  • 32) Taco Taco Café, San Antonio: Puffy Taco with Picadillo
    Puffy tacos, a San Antonio delicacy, can sometimes be tough and greasy, but the one at Taco Taco is light, airy, and almost out-of-this-world good. In the small, unassuming building, they make all their tortillas from scratch, including delicious flour...

  • 33) Joe's Bakery, Austin, Texas: Carne Guisada Taco
    Joe’s Bakery was established in 1962, and has been a destination for Tex-Mex breakfast and lunch ever since (not dinner, since it closes at 3). Recipes have been passed down for generations, and the carne guisada is nothing short of revelatory....

  • 34) Guisados, Los Angeles: Cochinita Pibil Taco
    Los Angeles’ Guisados has become an essential Los Angeles taquería, even though it’s only been open for a few years. It currently has two locations (with a third coming soon), but the original is located in the heart of Boyle Heights and run by three...

  • 35) Tacolicious, San Francisco: Bistec Adobado
    This San Francisco gem has three locations, and its success lies in an eye toward authenticity and using only the freshest ingredients. Their bistec adobado is a work of art: Flank steak gets a heady three-chile adobo marinade before being grilled to...

  • 36) El Rey Del Taco, Atlanta: Cabeza
    Ethnic eats abound on the Buford Highway, and this 24-hour Mexican diner doesn’t disappoint. Made-to-order tortillas come filled with exotic options like tongue, tripe, and pork stomach, but don’t be afraid of the cabeza, or beef cheek, which is meltingly...

  • 37) Empellón Taqueria, New York City: Beer-Braised Pork Tongue
    Chef Alex Stupak elevated the taco to new, super-gourmet heights when he opened Empellón in 2011, and Mexican cuisine in New York hasn’t been the same since. His fine dining-inspired creations keep the restaurant packed from open to close, and his tacos...

  • 38) Tacodeli, Austin: El Conquistador
    With three locations and two more coming soon, an Austin without Tacodeli, which is only open until 3 p.m., just wouldn’t be the same. Their made-from-scratch sauces are works of art, and their most popular taco, El Conquistador, is a perfect showcase for...

  • 39) Seviche, Louisville, Ky.: Mahi Mahi
    One of Louisville’s finest restaurants also serves what’s most likely its best taco. The mahi mahi taco at chef Anthony Lamas’ shrine to Latin cuisine is marinated and grilled before being topped with a cumin-lime aioli, cabbage, and a cilantro-flecked...

  • 40) Taco Boy, Charleston, S.C.: Tempura Shrimp
    This fun cantina on Folly Beach (with a second location downtown) serves some killer margaritas and guacamole, and as the name implies it’s all about the tacos here. Available in 17 varieties ranging from kimchi beef to al pastor to Southwest seared tuna...

  • 41) Las Cuatro Milpas, San Diego: Shredded Pork
    Located in an unassuming Barrio Logan back alley, Las Cuatro Milpas has been serving some of San Diego’s best tacos since 1933. Order up front, grab your table in the middle, and watch tortillas being made in the back. Deep-fried to order, these crunchy...

  • 42) La Nueva Fresh & Hot Tortilleria, Dallas: Guisado Verde
    The green pork stew known as guisado verde is name of the game at this small tortilleria, which is dominated by a giant tortilla machine that raises the temperature of the room to borderline-inhumane levels. But it’ll be worth it once you receive your...

  • 43) Taqueria Vallarta, San Francisco: Al Pastor
    At this beloved Mission District taqueria, more than a dozen meats stay warm on a circular iron comal. When you place your order it gets a quick crisp before heading into a warm tortilla (also steamed on the comal), then topped with your choice of grilled...

  • 44) Bear Flag Fish Co., Newport Beach, Calif.: Basa
    An absolute Newport Beach gem, folks line up daily for some of the freshest seafood around, served every way you can imagine: as sushi, in poke and ceviche, in salads, as burritos, grilled in sandwiches, in soups, and finally, in tacos. Made with basa (...

  • 45) Ramona's, Gardena, Calif.: Ground Beef and Potato Taco
    Since 1947, Ramona’s has been turning out some seriously high-quality Mexican food products, including some that are available in grocery stores. There are four restaurants in the Los Angeles area (and one coming soon to Ontario, of all places), and one...

  • 46) Juan in a Million, Austin: Carne Guisada
    This perpetually packed East Austin landmark is best known for its breakfast offerings (including the legendary “Don Juan,” with potato, egg, bacon, and cheese), but if you’re in the mood for lunch, the carne guisada taco filled with a hearty beef stew is...

  • 47) La Lagartija Taqueria, Chicago: Shrimp
    This tiny restaurant in an off-the-beaten-path location serves some of the finest tacos in Chicago. The al pastor has won high praises, but the real standout here is the shrimp taco. The shrimp gets a light batter and fry that leaves them crispy, juicy,...

  • 48) Mariscos El Pulpo, San Diego: Pulpo Ajillo
    When the name of the restaurant is Spanish for “octopus,” you know that the pulpo served there is going to be good, and this hidden-in-plain-sight San Diego gem is a winner. There are three octopus tacos on the menu: one sautéed in garlic butter (mojo de...

  • 49) Laredo Taqueria, Houston: Pork in Red Sauce
    Don’t let the long line at this Houston favorite dissuade you; it moves quickly and the final product will be so worth it. If you’re expecting a taco loaded up with cheese, lettuce, onions, and the like, that’s not what you’ll get here. The tacos at...

  • 50) El Vez, Philadelphia: Grilled Shrimp Tacos al Carbon
    Restaurateur Stephen Starr knows what people love to eat, and at Philadelphia’s El Vez he’s bringing top notch Mexican food to the hungry masses. An order of the tacos al carbon is enough to feed two, and the grilled shrimp is the way to go; it’s a...

  • 50 Best Tacos in America
    When you close your eyes and picture a perfect taco, what do you see? Is it the Ortega taco-night special: a hard-shell taco, spiced ground beef, shredded cheese, lettuce, and tomato? Or is it something from your favorite taco stand: two small corn...

  • Crackers
    If it’s a shelf-stable product, it most likely contains trans fats. Even Saltines are no exception. If it contains anything hydrogenated, it contains trans fats. 

  • Creamy Frozen Drinks
    Most of Dairy Queen’s Blizzards and shakes contain between 0.5 and 1.5 grams of trans fats, as do the shakes at all the other chains (Wendy’s vanilla frosty waffle cone contains six grams, more than any other item on the menu). 

  • Biscuits
    Most fast food chains have removed trans fats from their biscuits, but the ones you buy in the supermarket (including frozen biscuit breakfast sandwiches) still contain trans fats: Jimmy Dean breakfast sandwiches contain up to three grams, as do Pillsbury...

  • Store-Bought Cookies and Cakes
    In order to keep cookies and cakes shelf-stable for so long, the fat used can’t go rancid, as butter does. Cheaper and more shelf-stable partially hydrogenated oils are used instead.

  • Animal Fat and Dairy
    Trans fats occur naturally in animal-derived fat. It’s present in rather small quantities though, nowhere near as much as in processed foods. 

  • Microwave Popcorn
    Want to know a secret? The “butter” flavor in Pop Secret (and several other brands of popcorn) is just oil with artificial flavoring — and partially hydrogenated oil at that. Pop Secret’s butter flavor contains 15 grams of trans fats per bag. 

  • Non-Dairy Creamer
    Even though creamers claim via the nutrition label that they contain zero grams of trans fat, they’re just rounding down. Partially hydrogenated oil is usually pretty high up in the ingredient list, and adding some to your coffee every morning can...

  • Bisquick
    Pancake and waffle mixes depend on trans fats for that light texture, and Bisquick still contains 1.5 grams per serving.

  • Frosting
    Betty Crocker’s frosting can contain up to two grams of trans fats. 

  • Shortening
    Crisco may claim via the nutrition label that it’s trans fat-free, but there’s still hydrogenated oil in the ingredients list. 

  • Margarine
    Margarine is basically vegetable oil that’s been converted into a solid, and the oil needs to be hydrogenated in order to make that happen. For example, Land O’Lakes margarine contains 2.5 grams of trans fat per tablespoon. Better to just stick with...

  • Pie Crust
    The light, flaky consistency is in pie crusts in many cases due to trans fats. 

  • Deep-Fried Food
    Because partially hydrogenated oil lasts longer without going rancid, many restaurants deep-fry with it. Most fast food chains have made the switch to non-hydrogenated oil, but several, like Popeye’s, still haven’t (an order of Popeye’s hash browns...

  • 13 Foods Highest in Trans Fats
    In a simpler time, we were told to avoid foods that were high in fat. But then we learned that there are many different types of fats, including some, like olive oil, that are good for you. There’s one variety of fat, however, that’s worse for...

  • There’s an Exact Replica of the Original
    The first location of the chain was demolished many years ago, but a near-exact replica was unveiled earlier this year, complete with antique kitchen equipment, and it’s become a major tourist attraction.

  • You Can Order Your Burger Medium-Rare
    Or rare. We suggest doing this too. 

  • You Can Order Your Fries Well-Done
    We suggest doing this. 

  • Notice Those Crossing Palm Trees?
    Many locations have a pair of crossed palm trees in front, and contrary to what many believe it’s not a biblical reference (even though some serving containers contain bible verses on the bottom, dating to when Rich Snyder, a born-again Christian, ran the...

  • Managers Make a Hefty Salary
    If you find yourself being hired to manage a location, you can expect to take home upward of $100,000 per year. You’ll also receive full medical and dental insurance, and bonuses like free trips for you and your spouse. 

  • One Location has Only Outdoor Seating
    The outpost with no indoor seating in Upland, Calif. is quite possibly the most unique In-N-Out in the country. Staff members will walk right up to your car to take your order, and there are plenty of picnic tables to take in the view of nearby Mount...

  • There are Several Locations with no Drive-Thru
    Even though the chain is widely credited with having invented the drive-thru, there are three California locations that don’t have one: Placentia, Laguna Hills, and Glendale. 

  • There’s an Exact Replica of the Original
    The first location of the chain was demolished many years ago, but a near-exact replica was unveiled earlier this year, complete with antique kitchen equipment, and it’s become a major tourist attraction.

  • All Locations Need to be Near Distribution Centers
    Ever wonder why all the locations are near the West Coast or the Southwest? Because there are two distribution centers, one in Baldwin Park, Calif. and the other in Dallas, Texas and all locations need to be within the distance that a truck can travel in...

  • Owner Lynsi Torres is the Youngest American Female Billionaire
    Due to a string of family deaths, the 31-year-old Torres is now the sole owner of the chain, which is worth about $1 billion. The company’s wealth is controlled by a trust, which granted her half of the company when she turned 30, and she’ll get the other...

  • There are No Franchises
    Just about every fast food chain is excited to sell off franchises to prospective restaurateurs and let them handle managing the location but for Torres, franchising means one less thing under company control. The only real way to make sure that every...

  • 10 Things You Didn’t Know About In-N-Out
    Of all the burger chains in America, the one with arguably the biggest cult following may be In-N-Out Burger, with Shake Shack a close second. There are 295 locations of the beloved chain nationwide, and while loyal devotees might think that they know...

  • When, Where, and How did Starbucks Start?
    In an era when consumers’ tastes are becoming increasingly fickle, Starbucks has been a constant. It’s the largest coffeehouse company in the world, with more than 20,000 locations nationwide as of December 2013, more than half of those in the...

  • Subway, Allentown, Pa.
    One enterprising Subway franchise owner made national news last November when he began accepting bitcoins at the Allentown, Pa. location that he owns. Since then, it’s become somewhat of a tourist attraction. 

  • The Pembury Tavern, East London
    In June 2013, this homey tavern became the first pub in England to accept bitcoin. As opposed to using an app, the pub’s owner, a former computer scientist, created a payment system that lets customers pay via a QR code. 

  • Old Man Hustle, New York, NY
    At this funky bar and standup comedy joint on New York’s Lower East Side, you’re more than welcome to pay for your beers in bitcoins. 

  • House and Hunger Food Truck, Minneapolis
    This unassuming Twin Cities food truck serves some killer burgers and sandwiches, and was the first in the area to accept bitcoin.

  • EVR, New York, NY
    This Midtown Manhattan bar became the first in Manhattan to accept bitcoins when it rolled out the payment system in April 2013. Customers can tell their bartender that they want to pay with bitcoin, then they can pay through the BitPay app, which...

  • The Old Fitzroy, Sydney, Australia
    A humble hotel pub became the first in Australia to accept bitcoin in 2013. 

  • Lean Crust Pizza, Brooklyn
    This pizzeria will gladly accept bitcoins as payment; they introduced the service in September 2013.

  • The Standard, Ottawa, Canada
    Ottawa’s first bitcoin-friendly restaurant began accepting the virtual currency as payment back in January. 

  • Peruvian Brothers Food Truck, Washington, D.C.
    The owners of this food truck are friends with the Winklevoss brothers, bitcoin investors who you might remember from The Social Network. They convinced the owners to let customers pay via an app called BitPay, becoming the first food truck in the D.C....

  • BurgerBear, London
    This cult-favorite burger joint serves some of London’s best burgers. They’re also one of the only restaurants in the city that accepts bitcoin. 

  • The Pink Cow, Tokyo
    This “California casual” restaurant was the first in all of Japan to accept bitcoins. 

  • 11 Restaurants and Bars that Let You Pay with Bitcoins
    So you’re out at dinner and the bill arrives. You’re faced with a decision: cash or credit? Within recent years, however, an entirely new, virtual currency called Bitcoin has come into the fold, and it’s slowly creeping into our lives....

  • Jean-Georges, Morimoto Honored at 2014 CIA Leadership Awards
    The 2014 Culinary Institute of America’s Leadership Awards (also known as the “Augie,” after chef Auguste Escoffier) were held in the ballroom of Midtown’s Grand Hyatt on Thursday evening. The culinary elite and CIA students alike...

  • Seafood Shines at Pasternack's Barchetta, Now Open in NYC
    An elegant new coastal Italian restaurant from one of New York’s master seafood chefs opened on W. 23rd St. on Thursday, and it’s the most intriguing and satisfying seafood-centric restaurant to open in Manhattan since Marea. Barchetta is the...

  • What is Ceviche?
    In order to understand ceviche, you need to first understand the power of citrus. When you expose seafood to citrus juices, it “cooks” the seafood without any heat, curing it so it’s not raw but just… different, taking on a tender...

  • 1) Desert Pepper
    This El Paso-based brand makes several varieties of salsa, including a popular one with corn and beans, but their straight-ahead mild tomato salsa was our favorite. It had a clean, fresh, and bright flavor heightened by lime juice and a pleasing...

  • 2) Wise
    A serious dark horse, this salsa, produced by the company that’s better known for its potato chips, was quite popular. “Good old-fashioned jarred salsa, the way it always tasted,” said one taster, and just about everyone else agreed that there was a near-...

  • 3) Ortega
    This salsa had a hint of smokiness to it, thanks to the wise addition of chipotle peppers, which our tasters generally liked. It was full of big chunks (good for those who like big chunks), and tasted very traditional, full of flavor and anything but...

  • 4) Tostitos
    While a few found it to be too salty, overall our tasters found this salsa to be pleasant, well-balanced, with the right amount of chunks, and of a pleasing consistency. It was entirely inoffensive, and had a decent tomato flavor. Price: $3.00/ 15 ounces

  • 5) 365 Organic
    Whole Foods’ private label variety contains a hit of cayenne pepper, and while its texture was good if a bit watery, several tasters deemed it “nothing special.” The taste was simple and fresh, and our tasters agreed that they would eat it, but didn’t...

  • 6) Pace
    This top-seller fell squarely in the middle of the pack. Simple and no-frills, it had a decent chunk size and good cling-factor. Several tasters noted that it “tastes like it’s from a jar,” but another noted that that’s not necessarily a bad thing. “It...

  • 7) Newman’s Own
    This salsa was the only one in the bunch that contained black pepper, and its overwhelming presence divided our tasters. Some enjoyed it while others found it odd and off-putting. Aside from the pepper, the salsa was otherwise inoffensive, and it had a...

  • 8) Old El Paso
    This salsa was done in by far too much tomato purée in the bottle. While it added to its overall thickness, one taster noted that he was “fishing chunks out of tomato soup,” and it lent an overall “gloopiness” to the product. While it was inoffensive,...

  • 9) Trader Joe’s
    This salsa was one of the more confounding of the bunch, with several comparing the taste to pizza sauce and others claiming that they detected a hint of curry. The comparison to pizza sauce was most likely due to the addition of oregano, and paprika...

  • 10) Green Mountain Gringo
    This lesser-known brand also didn’t fare very well, sadly. Kicked up with tomatillos, apple cider vinegar, and fresh pasilla chiles, it was quite watery, not at all chunky, had an odd sourness (apple cider vinegar might not have been the best choice), and...

  • 11) Brad’s Organic
    This organic salsa contains tomatoes, bell peppers, onions, jalapeños, garlic, cilantro, and one ingredient that our tasters were a bit put off by: a lot of vinegar. It was also very watery and fell completely off the chip, had little in the way of chunks...

  • 12) Xochitl
    We had high hopes for this more upscale brand of salsa, which has a high price to boot. Unfortunately, it was nearly universally disliked. Even though it contains ingredients like lime juice and chile de arbol, all our tasters agreed that it was more like...

  • 13) Goya
    From the outside, this salsa looks like it should be a winner: Big chunks of tomato, onion, and cilantro, resulting in something that looks a lot more like fresh pico de gallo instead of salsa. The flavor proves otherwise, however: it was very thin and...

  • Taste Test: What's the Best Store-Bought Salsa?
    As opposed to most condiments, there’s no natural go-to brand when it comes to salsa. Ketchup has Heinz and mayo has Hellman’s, but America’s most popular condiment has no natural default brand. We each may have a personal preference,...

  • Introducing Kalettes, a Kale and Brussels Sprout Hybrid
    There’s a new vegetable coming to a grocery store near you, and The Daily Meal can report that it’ll be called “kalettes,” a hybrid between kale and Brussels sprouts. The new food product is “a fresh fusion of sweet and nutty...

  • 1) Commander's Palace, New Orleans
    New Orleanians do brunch best, and the jazz brunch at Commander’s Palace, which opened in 1880 and has been serving brunch almost as long as New Orleanians have been sipping mid-afternoon milk punch, is our pick for the finest in America. James...

  • 2) Hominy Grill, Charleston, S.C.
    A Charleston must-visit, this nearly 20-year-old landmark showcases the classic Lowcountry cooking of chef Robert Stehling as well as his dedication to using only the finest ingredients available. Stehling is taking the best aspects of Lowcountry cuisine...

  • 3) The Bachelor Farmer, Minneapolis
    President Obama has been known to dine at The Bachelor Farmer, and this acclaimed Minneapolis restaurant raises the bar on brunch as well. The Bachelor Farmer draws inspiration from Minnesota’s Nordic heritage, and the brunch menu carries on this...

  • 4) Magnolia Pancake Haus, San Antonio
    Are the buttermilk pancakes served at San Antonio's Magnolia Pancake House the best in the world? Owners Robert and Sheila Fleming are convinced, and you won't find many who've eaten there who disagree. The batter is made from scratch throughout the day...

  • 5) Momofuku Ssam Bar, New York City
    America’s best Asian restaurant launched brunch late last year, and as expected it’s everything we hoped it would be. The famous pork belly steamed buns have been joined by ones stuffed with smoked salmon, horseradish, egg, and sesame; country ham from...

  • 6) Farmshop, Los Angeles
    Eggs are never just eggs, at least not when cooked by chef Jeffrey Cerciello at Farmshop in Los Angeles. The Thomas Keller alum creates thoughtful brunch dishes such as shirred eggs with chorizo and sweet pepper stew, or coddled eggs with smoked...

  • Over Easy Café, Phoenix
    Doors at the Over Easy Cafe open at 6:30 a.m., and folks pile into this 50s-style diner for down-home classics like omelettes filled with bacon, sausage, onion, and Swiss; strawberry and cream waffles; brioche French toast with powdered sugar; and chicken...

  • 8) Tasty N Sons, Portland, Ore.
    One of Portland's most popular and eclectic restaurants, Tasty N Sons serves brunch daily until 2:30 p.m. and keeps some of the favorites on the menu through dinnertime. The lively restaurant seats everyone at communal tables, where they can bond over...

  • 9) Rooster, St. Louis, Mo.
    At this perpetually-packed St. Louis European-style café, it’s all about the crêpe. You can get yours filled with breakfast items like egg, Emmenthaler cheese, and creamy spicy slaw; in savory varieties like pulled pork with apples and fontina; or German...

  • 10) The Breslin, New York City
    Chef April Bloomfield is a wizard in the kitchen — take her thrice cooked chips, which we just named the best fries in America — and brunch at her funky gastropub is one of the heartiest you’ll find. Start with the selection of freshly-baked pastries,...

  • 11) One Eared Stag, Atlanta
    Chef–owner Robert Phalen knows how to make friends at his tiny Atlanta eatery: Take four insanely delicious brunch dishes from his menu and serve them all on one giant silver platter, with a can of Schlitz, and call it the “Chef’s Breakfast.” His high-end...

  • 12) Egg, Brooklyn
    This perpetually-packed brunch hot spot mercifully moved into a larger space earlier this year, but that did little to shorten the amount of time the hungry masses wait for pillowy homemade biscuits topped with pork gravy or stuffed with country ham, duck...

  • 13) Dante’s Kitchen, New Orleans
    Brunch at chef Eman Loubier’s uptown restaurant is quickly becoming the stuff of legend, and its first come, first serve policy all but guarantees a long wait time. Hang in there, because it’ll be worth it. Brunch here is a gut-busting celebration of New...

  • 14) Michael’s Genuine, Miami
    This Design District farm-to-table gem gives brunch the small plate treatment, and this is one of those menus where literally everything on it sounds delicious: pork biscuit with roasted garlic, fried farm egg, and red eye gravy; crispy rice cake with...

  • 15) The Griddle Café, Los Angeles
    If you're the type of person who prefers a sweet brunch to a savory one, then this 14-year-old restaurant is for you. How do red velvet pancakes with cream cheese frosting sound? Or maybe Oreo pancakes? Or peanut butter crunch French toast? If you're...

  • 16) The Publican, Chicago
    This Chicago landmark is best known for heaping quantities of pork eaten at long banquet-style tables, and that sense of fun and adventure certainly carries over to their Sunday brunch. A play on the Brazilian stew feijoada teams pork confit, lamb and...

  • 17) The Biltmore, Miami
    For some, brunch is a meal best enjoyed with a hangover and a side of grease. For others, brunch is an occasion in itself. Those who prefer to do it up at brunch should head to The Biltmore in Miami. Their champagne brunch is a lavish spread of...

  • 18) The Dutch, New York City
    The wizard behind this SoHo favorite is chef–owner Andrew Carmellini, who might just be serving the best brunch dish in New York right now: hot fried chicken with baked-to-order biscuits doused in honey butter. Available during dinner service when the...

  • 19) Birch and Barley, Washington, D.C.
    The husband-and-wife team of Kyle Bailey and Tiffany MacIsaac are serving what very well might be the best brunch deal in Washington at this craft beer-oriented Logan Circle gem. For $30, diners can get freshly fried doughnut holes, two brunch cocktails (...

  • 20) Sitka & Spruce, Seattle
    Seattle’s Sitka & Spruce specializes in creating dishes that elevate local ingredients from the Pacific Northwest region. Their brunch menu is no exception. Seasonal specialties include dishes such as yogurt with delicata squash, pumpkin...

  • 21) Bar Tartine, San Francisco
    Tartine Bakery bakes some of the finest breads you’ll find in San Francisco, and no restaurant showcases them better than the attached Nordic-inspired eatery, Bar Tartine. Start with sliced bread accompanied by an assortment of butters, spreads, and dips...

  • 22) Three Monkeys Cafe, Philadelphia
    In 2005, three friends from Northeast Philly took over an old Victorian mansion and opened Three Monkeys, one of Philadelphia’s most popular neighborhood spots. Their brunch is nothing short of legendary: the bacon, egg, and cheese eggroll; lobster mac n...

  • 23) Jam, Chicago
    For the adamant follower of the brunch ritual, Jam is Mecca. The Chicago restaurant doesn’t just give careful attention to brunch — they’ve focused their entire restaurant on this one meal. At Jam it’s not just brunch, it’s "the art of brunch."...

  • 24) Ted's Bulletin, Washington, D.C.
    Brunch is the name of the game at this D.C. favorite with locations on Capitol Hill and 14th Street. One of the most comfortable and inviting restaurants you'll ever visit (thanks to Art Deco touches, deep booths, and TVs playing classic films), the menu...

  • 25) Ataula, Portland, Ore.
    One of Portland’s hottest restaurants launched brunch late last year, and chef Jose Chela’s take on breakfast tapas has won over legions of fans. A simple tortilla de chorizo is deceptively delicious, as are croissants filled with serrano ham and tomato...

  • 26) Holeman and Finch Public House, Atlanta
    The centerpiece of chef Linton Hopkins’ brunch menu is also one of the most coveted food items in Atlanta: his grass-fed beef double cheeseburger, which we rated the best in America last year. If you can’t snag one at 10 p.m., when only a handful are made...

  • 27) Foreign Cinema, San Francisco
    San Francisco is a haven for great midday weekend dining, but the appeal of Foreign Cinema in the Mission District can be summed up in three words: homemade Pop-Tarts. Their handcrafted take on the childhood favorite is made from organic fruit...

  • 28) The Good Fork, Brooklyn
    The brunch menu at The Good Fork lures New Yorkers into the out-of-the-way Red Hook neighborhood to dine on favorites such as steak and eggs Korean style, chicken and waffles, or huevos rancheros with chilaquiles. 

  • 29) Toro, Boston
    Ken Oringer is one of Boston's leading chefs, and while a Barcelona-style tapas restaurant might not be the most obvious place you'd look for a great brunch, along with chef Jamie Bissonnette he's done just that. Items like tortilla Española and huevos...

  • 30) Simpatica, Portland, Ore.
    Trivia question: what restaurant commands the longest wait time for a reservation in Portland? That would be Simpatica, a full-service catering company that’s only open for four-course dinners Friday and Saturday evenings and for Sunday brunch from 9 a.m...

  • The 30 Best Brunches in America
    For many of us, there’s no meal more sacred than brunch. Not only is it a celebration of the leisurely weekend afternoon, it’s a time to get together with friends, shake off the events of the night before, and consume far more calories (in...

  • Deep-Fried Foods in General
    The unhealthiest type of food you can eat, by far, is anything that’s been deep-fried. Obviously, when you submerge food in fat in order to cook it, some of that fat soaks into the food, loading it up with fat and calories. Salty deep-fried foods are full...

  • Cinnabon
    Another specific food, but honestly these things are so unhealthy that they’re in a class all by themselves. A Cinnabon Classic contains 880 calories and 36 grams of fat, 17 of which are saturated. By comparison, a Big Mac contains 550 calories and 29...

  • Packaged Cakes and Cookies
    Few foods contain more trans fats than packaged sweet cakes and cookies. The reason? The addition of partially hydrogenated oils, which help keep the food shelf-stable and moist at the same time. Lots of preservatives are also added to prevent the fat...

  • Ribs
    The meat surrounding the ribs is among the fattiest you’ll encounter, and while a little fat might drain off while it’s cooking low and slow, most of it stays put. Meat fat is full of artery-clogging cholesterol and saturated fat, and because there’s...

  • Ice Cream
    Ice cream, especially the super-dense premium varieties, is the worst of both worlds: It’s heavy cream, which is full of cholesterol, mixed with boatloads of sugar (and other add-ons like brownies and cookies). While it might be tempting to down that...

  • Biscuits and Gravy
    Yes, this might be a little specific, but a biscuit topped with cream gravy, usually flecked with chunks of sausage, is basically a heart attack waiting to happen. Biscuits are usually made with shortening in order to make them light and flaky, which is a...

  • Cheese
    The biggest offender on that slice of pizza? The cheese. Cheese is incredibly dense, and is packed with solid milk fat, which is very high in cholesterol and calories. One average-sized cheese cube (the kind you might find in a toothpick at a cocktail...

  • Pizza
    Anyone who’s ever eaten a greasy slice of pizza knows that it’s unhealthy, but the extent might surprise you. One slice of New York-style pizza can contain up to 500 calories and 10 grams of saturated fat, and the numbers get even higher if you make it...

  • Toaster pastries
    Toaster pastries might be convenient, but they’re also unhealthier than you might realize. The crust is made with white flour and unhealthy fats, and the filling is just pure sugar, with next to no actual fruit. Add icing and you’re looking at upwards of...

  • Deli Meats
    Like sausages, deli meats are also processed, and you really wouldn’t want to see what has to be done to an actual turkey breast in order to turn it into ‘deli-style’ turkey. It’s basically liquefied, mixed with fillers and sodium, then re-formed, with...

  • Bagels
    Bagels are made with refined white flour, which has had all of its nutritional value processed out of it, and they contain on average upwards of 400 calories. They’re also extraordinarily dense, in some cases the equivalent of eating six slices of bread....

  • Popcorn
    If you were to buy some popping corn, add a healthy oil and a sprinkling of salt, and pop it yourself, you’ll be left with a healthy (if starchy) snack. But let’s face it: nobody actually does that. Microwave popcorn is loaded with chemicals, from the...

  • Artificial Sweeteners
    Sugar substitutes, like Equal, Splenda, and Sweet & Low, are pure chemicals: acesulfame potassium, saccharin, sucralose, aspartame, and neotame, to be exact. Because they’re devoid of sugar and calories we tend to think we can consume as much of it as...

  • Margarine
    There was a brief time when it was believed that margarine was healthier than butter, but that’s gone out the window. The reason? Trans fats, quite possibly the worst thing you can put into your body. Trans fats raise bad cholesterol, increase your risk...

  • “Diet” Foods
    “Foods labeled fat-free or diet can often contain more sugar and chemicals than their full fat counterparts,” nutritionist Keri Glassman told us. “They end up being less satisfying and are overconsumed.” Think of it this way: fat is flavor, so when the...

  • Potato Chips
    Potato chips are one of those foods that really have little to no nutritional value whatsoever. They're simply salted deep-fried starch, full of fat, calories, sodium, and carbohydrates. To top it off, potato chips contain acrylamide, a carcinogen that...

  • Burgers
    The average restaurant burger contains upwards of 20 percent fat, which means that a full fifth of that patty is pure animal fat, full of cholesterol and other unhealthy components. Once you start adding cheese and bacon, you drive the fat content into...

  • Frozen Dinners
    TV dinners might be convenient, but very few have anything to offer in the way of nutritional value. They’re also pumped full of fat, calories, and sodium in order to make something that’s just been microwaved after sitting in a freezer for months...

  • Bacon
    Bacon may be one of the most delicious foods on earth, but it’s also (unfortunately) horrible for you. Three slices of bacon contains about one-fifth of the suggested daily sodium allowance, but it’s also cured using nitrates and smoke, which can...

  • Sausage
    Sausages (which includes everything from hot dogs to Slim Jims, bologna, and salami), by definition, are processed. When you process meat (which serves to keep it fresh longer, among other things) by smoking, curing, salting it, or preserving it via...

  • 1) The Grey Plume, Omaha, Nebraska
    The Grey Plume believes in an eco-friendly dining environment and with the 90 percent recycled content floors to the extensive LED lighting throughout the space, they’ve created one. It has received a four-star rating from the GRA and remains top of the...

  • 2) Uncommon Ground, Chicago, Illinois
    Uncommon Ground now has two outposts in Chicago, one in Lakeview and a new location in Edgewater. The cuisine at Uncommon Ground contains seasonal, locally produced, family farmed, and organic products that have spawned dishes like organic white bean...

  • 3) Big Delicious Planet, Chicago, Illinois
    This four-star certified GRA restaurant is located in a former metal shop in West Town that has been completely renovated to include an energy efficient geothermal system. It also launched its own urban farm on premises back in 2012 where it grows over 80...

  • 4) Kona Pub & Brewery, Kailua-Kona, Hawaii
    Kona Pub & Brewery on the Big Island is a restaurant and brewing company that believes the future of the Earth depends on how we treat it, which is evident in the restaurants facilities, where most of the building material has been recycled. During...

  • 5) Ruggles Green, Houston, Texas
    Ruggles Green is famous for being Houston’s first certified green restaurant, that continues to uphold it four-star GRA rating. With a menu that has gluten-free, vegetarian, vegan- and dairy-free options, diners can enjoy fresh food that they can...

  • 6) Manito Tap House, Spokane, Washington:
    Located on the historic South Hill in the Comstock Neighborhood of Spokane, Wash., Manito Tap House offers 50 tap handles (filled with various craft brews), Northwest wines, and mixed drinks to customers. It boasts a four-star rating from the...

  • 7) French Broad Chocolates, Asheville, North Carolina
    French Broad has earned a four-star rating from the GRA. It has a 5-panel solar hot water system, including a 97 percent efficient hot water heater, along with occupancy sensors and more Energy Star-certified appliances. Inside the chocolate lounge, the...

  • 8) GustOrganics, New York, New York
    GustOrganics is the only four-star GRA rated restaurant in New York City. It uses only wind energy, utilizessolar lighting, and has biodegradable take out containers, cups, and flatware. The extensive menu offers vegetarian, vegan, and gluten-free items...

  • 9) Pizzeria Rustica, Colorado Springs, Colorado
    Pizzeria Rustica in Colorado Springs, Colo., is known for having the finest and freshest ingredients around. The Italian restaurant supports local and organic food by purchasing from Colorado farmers’ markets in season and from the Colorado Springs...

  • 10) The Green Sage, Asheville, North Carolina
    The Green Sage Coffeehouse and Café in Asheville, N.C., now with two locations, is at the forefront of the city’s green dining movement. The menu accommodates those following a gluten-free, vegetarian, or vegan diet and uses meats that are antibiotic...

  • 11) Rouge Tomate, New York, New York
    This Michelin-starred restaurant is considered one of New York City’s best. While the cuisine is top notch, the restaurant is also committed to the green movement. It’s received a three-star rating from the GRA in categories including water efficiency,...

  • 12) Frontera Grill & Topolobampo, Chicago, Illinois
    Launched by famed chef Rick Bayless, Frontera Grill and Topolobampo are quite eco-friendly, with three-star ratings given by GRA. The cuisine at Frontera Grill consists of a monthly changing menu of traditional Mexican dishes showcasing rich...

  • 13) Candle 79, New York, New York
    New York’s Candle 79 is one of the city’s most popular vegan restaurants. It is dedicated to using local ingredients as well as organic produce, whenever possible. Every dish produced in Candle 79’s kitchen is free of pesticides, chemicals, and hormones,...

  • 14) Osteria Mozza, Los Angeles, California
    Los Angeles eatery Osteria Mozza believes in sustainability and going green. It focuses on food waste composting, alternative fuel sources, energy benchmarking programs and Green Seal Certified cleaning products. 31 percent of the food purchased...

  • 15) Del Posto, New York, New York
    The Batali & Bastianich Hospitality Group makes every effort to make sure their restaurants meet certain environmental standards, particularly for their award-winning, Del Posto. The restaurant’s green initiatives include alternative fuel sources,...

  • 16) Dell‘Anima, New York, New York
    This quaint Italian eatery in the West Village has a menu that changes daily while using local, seasonal, and sustainably harvested produce wherever possible. It has received a three-star rating from the GRA. Dell ‘Anima boasts a fresh-made pasta menu and...

  • 17) Michael Jordan's Chicago Steakhouse, Chicago, Illinois
    The Windy City’s famous steakhouse on the Magnificent Mile has received a three-star rating for GRA in categories including chemicals and pollution reduction, furnishing and building materials, energy, food, water and waste, among other factors. The menu...

  • 18) Sugar & Olives, Norwalk, Connecticut
    Sugar & Olives in Norwalk, Conn., takes a seasonal approach to its cuisine. In terms of the ingredients, the beef is grass-fed and sustainably raised at farms in upstate New York, and the poultry is organic and free-range, and locally sourced...

  • 19) Luella's Bar-B-Que, Asheville, North Carolina
    This casual barbeque dining concept is dedicated to sustainability and good cooking coming from its garden. All of the chicken used at the restaurant is hormone and antibiotic free and it fries its food with non-hydrogenated soybean oil. All of the...

  • 20) Slapfish, Huntington Beach, California
    Casual seafood eatery Slapfish in Huntington Beach is serious about its environmental and green efforts and has a three-star rating from the GRA to show for it. It takes sustainability to a whole new level by working closely with multiple organizations to...

  • What is Imitation Crab?
    One of the more exasperatingly ambiguous food items you’re ever likely to come across, imitation crab (also known as krab or crab stick), can be found at just about every supermarket and neighborhood sushi spot. But what exactly is it, anyway? And...

  • Coca-Cola
    "It's the real thing."

  • Frosted Flakes
    “They’re Grrrrrreat!”

  • They Take Design Very Seriously
    Bruce Gueswel was one of Ells' old college friends, and he designed the first location. The second was designed by Brand Gould, who later became Chipotle’s head architect. More recently, the new look of the restaurants was initially designed by...

  • All Their Advertising is Done In-House
    It's nearly unheard-of for a company as big as Chipotle to shun ad agencies when coming up with advertising concepts, but they've done just that. While their ads aren't nearly as ubiquitous as those of McDonald's or Subway, the ads they've released have...

  • Their
    Every month, DJ Christopher Golub creates a 500-song playlist that gets pumped through the sound system at every location. 

  • Their Hiring Criteria is Very Strict
    According to Ells, employees must be "polite, hospitable, smart, ambitious, curious, happy, respectful, honest, presentable, conscientious, motivated, infectiously enthusiastic, and have high energy." Judging by one of the lowest turnovers in the business...

  • Sankhaya Fak Thong
    A simple yet elegant and delicious dessert, this was a palm sugar custard made with duck eggs, inside a pumpkin. 

  • Fire Water Spinach
    Chinese spinach sautéed with garlic, Thai chilies, preserved yellow beans, and fish sauce.

  • Kai Yaan Tua
    Whole charcoal roasted Label Rouge hen with lemongrass, garlic, pepper, and cilantro. 

  • Plaa Neung Bui
    A whole steamed striped bass was topped with herbs, soy, preserved plums, ginger, and oyster mushrooms. 

  • Ike’s Vietnamese Fish Sauce Wings
    The legendary wings (Pok Pok Wing, an East Village offshoot, sold nothing but these), fried and tossed in a Phu Quoc fish-sauce based mixture that’s also heavy on the garlic and aromatics. 

  • Sai Ua Samun Phrai
    Coarse-ground Chang Mai pork sausage (made with Burmese curry powder) was served alongside pork rinds, steamed kabocha squash, long beans, and naam phrik nuum, a paste from green chiles that Pete Wells remarked he “couldn’t get enough of” in his review....

  • Yam Samun Phrai
    This herbal Thai salad was made with green papaya as well as the rare white turmeric, which has anti-oxidant properties. 

  • The Dining Room
    The bustling dining room is simply appointed with reclaimed wood. 

  • Ted Allen
    The host of Food Network’s Chopped hosted the evening. 

  • The Bar
    All cocktails were made with Tanqueray No. TEN. 

  • Rhubarb Blush
    Specialty cocktails included the Rhubarb Blush, made with Aperol, gin, lime juice, rhubarb bitters, and an orange twist; the Southside, which included gin, lemon juice, mint simple syrup, soda, and mint; and the Apple Gin Rickey, with gin, drinking...

  • Snapshots from Pok Pok Ny's Tastemakers NY Dinner
    Pok Pok Ny, located on Brooklyn’s Columbia Street Waterfront, is one of the hottest restaurants in town, and on Thursday night Pepcid and Eater.com co-sponsored a dinner there as part of their Tastemakers NY dinner series. Seven dishes were served (...

  • Nicole #2
    Another one of the stranger food addictions on the show was from another lady named Nicole, who is has from many holes in the walls of her house thanks to an addiction to drywall. The 26-year old is literally eating her house, and has been over the past 7...

  • Nicole #1
    19 year-old Nicole literally can’t stop eating deodorant. She eats about half a stick per day, more than 350 in total as of air-time. “My life revolves around eating deodorant. When I wake up in the morning, I want deodorant," Nicole said on the show. "It...

  • Allison
    Another MSA all-star, Allison just can’t stop eating tires: she’s been eating them since 2008, and goes through about 14 pounds every month, or 50 tires in total. Her husband works in a tire plant, and every day he brings home tire shavings for her. “The...

  • Josh
    For part two of this slideshow, we’ll introduce you to a few people who have appeared on TLC’s My Strange Addiction. First up is Josh (last names aren’t provided), who just loves eating glass, everything from champagne flutes to light bulbs. It’s a party...

  • Branko Crnogorac
    “Metal-eating 80-year-old retires after choking on bike pedal” is one heck of a headline, but that’s exactly what happened to a Serbian man named Branko Crnogorac. He reportedly consumed 25,000 light bulbs, 12,000 forks, 2,000 spoons, 2,600 plates, and...

  • Chaz Chase
    When entertainer Chaz Chase got caught bringing 400 cigarettes and 75 cigars into Australia in 1947, customs officials thought he was a smuggler until he proved otherwise by eating some of them. One of vaudeville’s longest-running acts (he worked well...

  • John Fasel
    As opposed to Harrison, poor John Fasel, who also made a career for himself eating keys, knives, and whole pocket watches, didn’t have a digestive system that could handle it. In 1901, doctors removed three watch chains, five hairpins, three keys, a ring...

  • Michel Lotito
    Lotito is also known as “Monsieur Mangetout,” which translates to “Mr. Eat Everything,” and that tells you everything you need to know. The guy has eaten everything from glass,silverware, and bicycles to an entire freakin’ Cessna 150 light aircraft (he...

  • Todd Robbins
    When this famed illusionist and trickster was a teenager, he learned from a Coney Island sideshow performer how to eat lightbulbs, and since then he’s eaten more than 4,000 of them. He also partnered with Teller (of Penn & Teller fame) to bring his...

  • Henry Harrison
    Known as the “human ostrich,” Henry Harrison was a hugely successful “sideshow eater” around the turn of the 20th century (and also a bit of a playboy). His act was pretty simple: audiences would toss things up on stage, and he’d eat them. Glass, nails,...

  • 10 People Who Eat Bicycles, Glass, and Other Crazy Stuff
    While most of us spend mealtime eating, well, food, there are those who walk amongst us who prefer to eat the place setting. Yes, there are people out there who indulge in such delicacies as silverware, glass, bicycles, drywall, and even a whole private...

  • What is Scrod?
    Throughout the Northeastern coast of the United States and into Canada, hundreds or thousands of menus feature a rather confounding food item: scrod, also sometimes called schrod. If you order it, you’ll be served a plate bearing a decent-tasting...

  • The History of Trader Joe’s
    The history of Trader Joe’s, a popular grocery store chain with 415 locations nationwide, begins with, as you might expect, a man named Trader Joe: Joe Coulombe, to be exact. In 1958, Coulombe launched a small chain of convenience stores in the...

  • The 20 Worst Things You Can Eat and Why
    Every couple of years, it seems like another "groundbreaking" report is issued, proving once and for all that one food or another is either good for you, bad for you, or somewhere in between. And while the health benefits of certain foods, like...

  • They Burn Through a Ton of Avocados
    Want guacamole on that? So do a lot of other people: Chipotle uses 100,000 avocadoes per day, some contributed by a farm that’s owned by none other than singer-songwriter Jason Mraz. 

  • There Are No Franchises
    Nearly every fast food chain is franchised, with some locations owned by the company and others owned by independent restaurateurs. Like In-N-Out, however, Chipotle doesn’t franchise out any of its locations; they’re all company-owned. 

  • They Know How to Celebrate Halloween
    Chipotle owns the URL boorito.com, and while they no longer offer free burritos on Halloween for customers who dress up in aluminum foil, they now sell them for just $3. Up to $1M in proceeds goes to their Chipotle Cultivate Foundation, which works to...

  • They’re Experimenting with Craft Beer
    Chipotle recently partnered with 5 Rabbit Brewery to sell custom-brewed beer, so don’t be surprised if you start seeing more than the usual mass-market beer options soon. 

  • There’s an Invitation-Only Loyalty Program
    It’s called The Farm Team, and it’s a customer rewards program that also teaches members about factory farming and related topics. It’s notoriously difficult to join (a manager needs to invite you, and occasionally you can buy a membership on eBay), but...

  • They Serve Breakfast in Two Locations
    If you find yourself in Baltimore-Washington International or Dulles airports during breakfast hours, you’re one of the lucky few who can eat Chipotle for breakfast. Only the regular menu is available at Dulles, but at BWI you can order chorizo or...

  • They Secretly Invested in a Denver Pizzeria
    Last year, Chipotle and the owners of Boulder’s renowned Frasca Food & Wine opened a pizzeria in Denver called Pizzeria Locale, complete with a high-tech infrared pizza oven. Personal pizzas cost just $6.50 and only take a few minutes to cook. It was...

  • There Are Off-Menu Items
    The menu at Chipotle is pretty limited, but if you ask nicely (and it’s not too crowded) they’ll make you nachos, a quesadilla, or an insane-looking quesadilla-burrito hybrid called a Quesarito. 

  • There’s a Free Burrito Coin
    Nobody is really sure if they’re still being issued or what you need to do in order to get one, but once upon a time, Chipotle would reward loyal customers with a real coin that could be redeemed for a free burrito. 

  • They Own Shophouse
    Chipotle owns Shophouse, a D.C.-based chain of “Southeast Asian Kitchens.”

  • 13 Things You Didn’t Know about Chipotle Mexican Grill
    For many, Chipotle is what fast food should be: tasty, ethically responsible, not too expensive, and reasonably healthy. While you might think that you know everything there is to know about this mega-chain, there’s actually a lot out there that you...

  • France Salutes Mexico Lunch
    Held at the St. Regis’ Carolina restaurant, four French chefs paid tribute to their adopted home of Mexico via dishes including Sylvain Desbois’ lobster salad with achiote chile, black bean purée, spicy mango, and avocado.

  • Mezcal
    No Mexican party is complete without mezcal, and beverage manager Alfredo Sanchez was on hand to pour samples of many varieties from all throughout Mexico, most of which are unavailable in the U.S. Mezcal can be produced just about anywhere in Mexico,...

  • Atun Adobo a la Parilla
    Chef Jose Salas served a grilled adobo yellowfin tuna, with edamame, purslane, grapefruit, and avocado foam.

  • Taco de Birria de Borrego
    Chef Ramon Bramasco served a lamb short rib taco, topped with diced onions and cilantro. 

  • Ceviche
    Leyva also served a mezcal-marinated mahi-mahi ceviche with pineapple and gusano sea salt. 

  • Duck Mole
    Four Seasons chef Hector Leyva served plantain gorditas stuffed with braised duck, topped with his family-recipe mole sauce. 

  • Closing Dinner
    For the closing night party, the Four Seasons’ pool area was converted into a sprawling outdoor event space, with signature cocktails, free-flowing Mexican wines, and more than a dozen culinary options prepared by both the resorts’ chefs as well as those...

  • Paella
    At the awards ceremony held in a tent near the driving range, Michelin-starred chef Montse Estruch of Barcelona’s famed El Cingle restaurant served her famous paella. 

  • Mahi-Mahi
    The main course was grilled mahi-mahi with serrano polenta and poblano-chipotle cream.

  • Ceviche
    Up next was black grouper ceviche with avocado, tomato, and jalapeño.

  • Shrimp
    Lunch at the Mita Mary Boat started with cold-peeled king prawns with spiced tomato remoulade and lemon. 

  • Mita Mary Boat
    One of the St. Regis’ hidden gems, the Mita Mary Boat is a small restaurant located right on the beach, grilling up the catch of the day. Australian chef Andrew Ormsby, who runs a catering company and four bars in Dallas, was at the helm for the weekend...

  • The “Tail of the Whale”
    Here’s the view from the tee at 3B, the Pacifico golf course’s famous par-3 hole and the world’s only natural ocean green, looking out to a green on an island 199 yards offshore.

  • Tuna a la Plancha
    The meal’s highlight was tuna a la plancha topped with huitlacoche and squid, served atop potato foam and chorizo and tomatillo salsa, prepared by chef Thierry Blouet.

  • France Salutes Mexico Lunch
    Held at the St. Regis’ Carolina restaurant, four French chefs paid tribute to their adopted home of Mexico via dishes including Sylvain Desbois’ lobster salad with achiote chile, black bean purée, spicy mango, and avocado.

  • St. Regis
    The view from the lobby at the St. Regis.

  • Chilaquiles
    The breakfast menu at Ketsi includes traditional chilaquiles, fried tortilla slices doused in red or green salsa, with fried eggs on top and the optional addition of chicken. 

  • Pulpo
    The standout dish of the Opening Cocktail was a stewed octopus tostada.

  • Opening Night
    The Aeroméxico and Delta Opening Cocktail was held at the St. Regis, where guests had the opportunity to sample offerings from chefs participating in the festival.

  • View from Above
    Flying into Puerto Vallarta, you can see just how remote the peninsula is thanks to a birds-eye view. 

  • Punta Mita Gourmet & Golf Classic: A Culinary Hole in One
    There’s a private peninsula jutting out from the Mexican mainland about 26 miles north of Puerto Vallarta in the Mexican state of Nayarit. It’s called Punta Mita, which translates to “point of the arrow” in the area’s native...

  • 9) Dunkin Donuts: Big N’ Toasted
    Eggs, bacon, and cheese on Texas toast Calories: 530Fat: 28 gramsSodium: 1,360 milligramsSaturated Fat: 10 gramsCholesterol: 110 milligrams

  • 10) Starbucks: Sausage and Cheddar Breakfast Sandwich
    Sausage, egg, and cheddar on an English muffin Calories: 500Fat: 28 gramsSodium: 920 milligramsSaturated Fat: 9 gramsCholesterol: 165 milligrams

  • How to Make a Lamb Roast Restaurant-Style
    It’s not easy to replicate a restaurant-style dish in your home kitchen, for a variety of reasons. First, and most importantly, the equipment that restaurants have is oftentimes completely different from what you have at home. Second, the quantity...

  • 1) The Breslin Bar & Dining Room, New York City
    This funky gastropub from chef April Bloomfield and restaurateur Ken Friedman has perfected the classic British-style chip, and in the process they’ve also perfected the French fry. The fries here (identified on the menu as “thrice-cooked chips”) are in...

  • 2) Balthazar, New York City
    A restaurant that maintains its status as a place to "see and be seen" despite having been around for so many years, Balthazar is known for serving French bistro classics. One of the signature items, on a menu filled with quite a few, is the...

  • 3) Hot Doug’s, Chicago
    One of the Windy City’s most renowned restaurants, famed for its wide selection of stellar sausages, also turns out what very well might be its best fries. Served in a paper tub with no frills, the plain fries will definitely have you compulsively...

  • 4) Blue Duck Tavern, Washington, D.C.
    These are about the thickest fries you’re likely to ever see, but it’s no gimmick. Their hand-cut signature BDT Triple fries are first boiled, then fried in oil, then finally fried one more time in duck fat before being tossed with salt and herbs and...

  • 5) Bourbon Steak, Miami, Fla.
    It wasn’t so long ago that world-class chefs wouldn’t spend time perfecting a recipe for burgers or fries, but all that’s changed, and now chef Michael Mina has come close to creating the perfect French fry. These hand-sliced, skinless fries are slightly...

  • 6) The Spotted Pig, New York City
    The gastropub was still a foreign concept when chef April Bloomfield and restaurateur Ken Friedman opened The Spotted Pig more than 10 years ago, and now their style of cooking — classic and refined but casual and fun — is the norm. The restaurant’s...

  • 7) The Original Hot Dog Shop, Pittsburgh
    If your vision of the perfect order of fries involves a giant mound of fries spilling out of the sides of a paper boat, surrounded by cups of gravy, cheese, sauce, and ketchup, all served on a cafeteria-style tray, than The Original Hot Dog Shop, located...

  • 8) The Hungry Cat, Los Angeles
    This is ostensibly a seafood restaurant, but hiding on the menu are an outstanding burger and even better fries. Kennebec potatoes are soaked overnight and twice-fried, then tossed with salt and chopped parsley. Full of flavor and super-crispy, you’ll...

  • 9) Thrasher’s French Fries, Ocean City, Md.
    In a city known for its beachside fries, the ones at Thrasher’s stand head and shoulders above the rest. If you’re visiting Ocean City in the height of the season, expect to wait quite a while for your fries, and don’t be concerned when you notice a...

  • 10) Father’s Office, Los Angeles
    There are a couple of fries options on the menu at Father’s Office, but the classic matchstick fries are the way to go. One of the cardinal rules at Father’s Office is that they don’t offer ketchup, so their fries are accompanied by a small pot of...

  • 11) Scampo, Boston
    A meal in itself, the heaping serving of fries served at Lydia Shire’s famous Scampo hit all the right notes. Fresh-cut potatoes cut to about the same size as fast-food fries are fried in duck fat before getting tossed in truffle oil and served with a...

  • 12) Chickie’s and Pete’s, Philadelphia
    In Philly, the Crabfries® are nothing short of legendary. Notice the capitalization and the trademark symbol? That’s how legendary they are. Sold at the various Chickie’s and Pete’s locations as well as out of a food truck, at the airport, and at just...

  • 13) Pommes Frites, New York City
    Given the matchbox size of the restaurant (in fact, there are no seats available, just a countertop and a window out front for walk-up ordering) and the constant stream of East Villagers in a fry-eating mood, expect to wait when you’re visiting ...

  • 14) Eamonn’s A Dublin Chipper, Alexandria, Va.
    This little restaurant in the nation’s capital serves up authentic Irish chips (which are the equivalent of fries in the States for those who don’t know). They come in two sizes — "single" and "large" and are hand-cut and double-fried to achieve the...

  • 15) Le Tub, Hollywood, Fla.
    GQ once named the burger at Le Tub as the best in the country, but for the purposes of this list, the focus remains on the patty’s famed side dish. The fries at Le Tub are of the steak variety, meaning they’re thick-cut and full of soft potato...

  • 16) DMK Burger, Chicago
    Michael Kornick rose to fame in the Chicago dining scene thanks to his elegantly executed fare and upscale atmosphere at his restaurant MK in the city’s Near North Side neighborhood. So when Kornick decided to open up a burger-and-fries joint a few years...

  • 17) Tavern, Los Angeles
    The fries at Suzanne Goin’s restaurant, Tavern, are fresh-cut, double-fried, and tossed with delicate fresh herbs. Does it get any better than that? Simple and straightforward, the fries are a perfect reflection of Goin's culinary philosophy.

  • 18) Frjtz Fries, San Francisco
    The fries are the specialty at Frjtz — they’re available in original, white truffle oil, spicy, and garlic. They also come with the option of more than 22 varieties of dipping sauces, available in flavors like Kalamata ketchup, ginger orange...

  • 19) Pike Street Fish Fry, Seattle
    Pike Street Fish Fry is like a cross between a Pacific surf shack and an authentic British fish and chips shop. The French fries are extra-crispy and medium-cut, and the golden-brown hue is so pronounced that it rivals the color of the expertly fried...

  • 20) Al’s French Fry, Burlington, Vt.
    If you live in Burlington, Vt., you’ve heard of Al’s French Frys. The sprawling burger joint, located just south of downtown, started as a French fry stand run by Al and Genevieve Rusterholz in the late 1940s, and over the years it just kept...

  • 21) The Grey Lodge Public House, Philadelphia
    This Northeast Philly beer bar makes all of their food from scratch, on-premises (besides the chicken fingers — “We examined numerous chickens, but we couldn't find fingers on any of them,” the website explains), and their French fries are fresh-cut by...

  • 22) Hyde Park Bar & Grill, Austin, Texas
    Consistently voted as the best in Austin by the public and food experts alike, the fries at Hyde Park Bar & Grill are hand-cut from Idaho potatoes, dipped in buttermilk, then battered with seasoned flour and fried to crispy perfection. Get...

  • 23) Pommes Frites Comme Ça, Los Angeles
    Trendy French brasserie Comme Ça serves up pommes frites alongside many of their signature dishes, including their burger, moules frites, and steak frites. However, the fries here are not crafted in the typical shoestring style often offered at...

  • 24) The Blind Tiger Pub, Charleston, S.C.
    A step inside The Blind Tiger Pub may reveal a typical dive restaurant, but if you’re lucky enough to get a table in the backyard patio, you’ll get to enjoy a much more pleasant garden atmosphere. The fries here are offered as an accompanying...

  • 25) Boise Fry Company, Boise, Idaho
    It comes as no surprise that an Idaho fry shop would make some of the best fries in the country, given the integral connection that Idahoans have to their potatoes. The fries at the Boise Fry Company come with lots of options — first is the...

  • 26) The Publick House, Brookline, Mass.
    This Belgian brew pub specializes in suds (no surprise there), but they also serve a menu of delightful pub fare. Hand-cut Yukon Gold potatoes are fried until golden brown, then dusted with sea salt, and when they're not accompanying a burger, they'...

  • 27) Absinthe Brasserie and Bar, San Francisco
    Although Absinthe is known for being a high-end French brasserie in San Francisco, the most well-known item on the menu is the burger and fries. The crispy fries are thin-cut and come with smoky tomato ketchup and sweet onion aioli on the side.

  • 28) Jonesy’s EatBar, Denver
    These thick-cut steak fries from Jonesy's EatBar are crisp and crunchy on their own, but for those looking for something extra, they also come with truffle aioli and Parmesan cheese, Frank’s hot sauce and blue cheese, or sausage gravy and...

  • 29) Edzo’s Burger Shop, Evanston, Ill.
    Eddie Lakin, the owner of Edzo’s, has had a long, notable career in the fine dining world of Chicago, but Edzo’s is his first and only solo space. Never mind the fact that college students like those of Evanston’s Northwestern University happen to be...

  • 30) Palena Café, Washington, D.C.
    The more casual half of Palena in D.C.’s Cleveland Park neighborhood offers a menu brimming with Italian- and American-inspired dishes that change according to the season. And while the more formal dining room is renowned in its own right, the...

  • America's 30 Best French Fries
    Even though the name may sound foreign-inspired, French fries are about as American as any food can be — they're deep-fried, they're the quintessential vehicle for ketchup (America's favorite condiment, hands down), and they're...

  • What is Carne Guisada?
    Beef stew is one of the most classic dishes around, but after a while chunks of beef and carrots in a simple brown sauce can get boring. Enter carne guisada, a Latin staple that kicks the traditional American beef stew up by about 15 notches. [related]...

  • Want a Great Complimentary Breakfast? Stay at Hyatt Place
    There are plenty of hotels that are geared toward business travelers and many offer the same types of accommodations: a comfortable bed, free Wi-Fi, a big television, a nice work station, and in the morning, a little something to eat before you check out...

  • 180CUP
    180CUP upgrades the classic drinking cup, maintaining the customary purpose while including additional uses (shot glass, measuring cup, ash tray, condiment container, etc). It’s sleek, attractive, and brightly colored, and has a great hook: a beer cup...

  • Rapid Ramen
    This cooker is a fast, easy, and healthy way to cook ramen noodles in the microwave. Users can avoid boiling water and pots, noodles cook in half the time, and it’s easy to use. Funded? Yes 

  • Mango Mango
    This company produces mango preserves, which can be a spread on breads, mixed with cream cheese as a fruit dip, shaken with red wine vinegar and olive oil for a mango vinaigrette, or stirred in shrimp with a ginger spice blend for a mango ginger shrimp....

  • Veggie Mama Garden Pops
    Veggie Mama’s pops are all natural, frozen vegetable and fruit pops. Flavors range from carrot berry to citrus cucumber and they’re sweetened with agave nectar. Funded? Yes

  • Chocomize
    Chocomize.com allows people to create their own chocolate bars online by adding their favorite toppings to a base of dark, milk, or white chocolate. There are more than 300 million possible chocolate bar combinations, with even the option to add a...

  • The Cookie Dough Cafe
    This company wholesales edible cookie dough to grocery stores and other food establishments. The cookie dough is unique in that it’s made to eat without baking. Funded? Yes 

  • Bubba's Q BBQ
    Former NFL player turned entrepreneur Al ‘Bubba’ Baker deboned a full slab of baby back ribs, so the resulting “steak” can be eaten with a knife and a fork. Funded? Yes

  • Yubo
    This lunchbox is easy to use, clean, good for the environment, and was invented by parents Paul and Cyndi Pedrazzi. Yubo's unique design and customization level make them stand out, and they’re both functional and stylish. Funded? Yes 

  • Schulzies Bread Pudding
    Schulzies has taken the old-fashioned favorite dessert, bread pudding, and reinvented it in 108 different flavors. All of the puddings are also served chilled. Funded? No

  • Kook'n Kap
    This modernized chef’s hat was invented by two friends from Los Angeles. The hat was designed to be comfortable, chic, breathable, non-flammable, and keeps the smell of food out of the wearer’s hair. Not only does it keep the smell of food out of your...

  • Shark Tank Season 5: Food Pitches Funded and Not Funded
    From a modernized chef’s hat to a reinvented lunchbox, or a de-boned baby back rib “steak” to cookie dough that’s safe to eat right out of the jar, ABC's Shark Tank saw a whole host of food products ranging from the...

  • Easter Ham: Where to Order it Online
    Easter dinner is one of the most anticipated meals of the year for many, brimming with fresh spring vegetables, hot cross buns, and for many, an Easter ham. The first choice for many is to head to the supermarket and buy the nicest-looking water-added...

  • 1) A Salt and Battery, New York City
    There’s nowhere else in the U.S. that replicates the authentic chipper experience as well as A Salt and battery, located in New York’s West Village. A small takeaway, they offer local, sustainable pollock, haddock, sole, and whiting as well as shrimp and...

  • 2) Eamonn's, Alexandria, Va.
    Eamonn’s calls itself a “Dublin chipper,” setting a lofty bar for itself and succeeding with flying colors. Located in Old Town Alexandria, this 20-seat takeaway serves fresh cod, prawns, grouper, fish of the day, and ray (“Eat the bones if you’re brave...

  • 3) Barbara's Fishtrap, Half Moon Bay, Calif
    Since 1971, this cash-only restaurant has been serving some of the country’s finest seafood out of a nearly 100 year-old building located right on the water. Along with clam chowder and fried calamari, fish and chips are the most popular items on a menu,...

  • 4) Chinook's at Salmon Bay, Seattle
    Located smack dab in the Fisherman’s Terminal, it’s quite obvious from the setting that the fish sold here will be high-quality, and it’s certainly no joke: the owners also run a seafood company, and all fish sold is local, sustainable, and in-season. The...

  • 5) Chip Shop, Brooklyn, N.Y.
    With two locations in Brooklyn, Chip Shop might be better known for their deep-fried Mars bars, macaroni and cheese, and pizza (they’ll actually batter and fry just about anything you want them to), but their straight-ahead fish and chips are what...

  • 6) Ivar’s, Seattle
    Since 1938, Ivar’s has been selling world class fish and chips (as well as equally legendary clam chowder) from its perch on Seattle’s Pier 54, and since then more than 20 additional locations have opened up across the state). Even though it’s a chain,...

  • 7) The Barnacle, Marblehead, Mass.
    This no-frills waterfront eatery has been serving both townies and tourists alike since 1961, and owner Jay Sahagian and his crew still take their own lobster boats out into the harbor to catch their own seafood. While the lobster rolls are a major draw (...

  • 8) The Shakespeare, New York City
    This recently-opened Midtown pub appears as if it’s been transported lock, stock, and barrel from the English countryside, and it comes complete with one of New York’s only “snugs,” a small compartment located right at the end of the bar where a group of...

  • America’s Best Fish and Chips
    On the surface, fish and chips sounds like a pretty easy dish to make. You batter up a piece of fish and toss it into the deep fryer with some frozen French fries, what could be easier? Well, it’s actually a rather tricky dish to get right, because...

  • Sorry, But You're Not a Celebrity Chef
    A couple weeks ago, I was browsing Twitter when I encountered a profile belonging to a chef who hailed himself (via his profile blurb) as a “world renowned celebrity chef.” I ran a quick Google search on the guy, who had just under 100...

  • 1) Burger King: Ultimate Breakfast Platter
    A combination of scrambled eggs, hash browns, a sausage patty, a biscuit, and three pancakes with syrup, this also has the dubious distinction of being the unhealthiest item on the Burger King menu, period. Calories: 1,450Fat: 84 gramsSodium: 2,920...

  • 2) McDonalds: Big Breakfast with Hotcakes (Large Size Biscuit)
    Buttermilk biscuit, sausage patty, scrambled eggs, hash browns, hotcakes. Calories: 1,150Fat: 60 gramsSodium: 2,260 milligramsSaturated Fat: 20 gramsCholesterol: 575 milligrams

  • 3) Chick-Fil-A: Sausage Platter
    Scrambled eggs, biscuit and gravy, sausage patty. Calories: 810Fat: 54 gramsSodium: 1,850 milligramsSaturated Fat: 20 gramsCholesterol: 385 milligrams

  • 4) Jack in the Box: Steak and Egg Burrito with Salsa
    Flour tortilla filled with scrambled eggs, steak, chipotle sauce, hash browns, cheddar, pepper jack cheese, side of salsa. Calories: 800Fat: 50 gramsSodium: 1,700 milligramsSaturated Fat: 14 gramsCholesterol: 460 milligrams

  • 5) Hardee’s/Carl’s Jr.: Breakfast Platter w/ Bacon
    Biscuit and gravy, one egg, two strips of bacon, and Hash Rounds Calories: 760Fat: 45 gramsSodium: 1,670 milligramsSaturated Fat: 12 gramsCholesterol: 215 milligrams

  • 6) Taco Bell: AM Crunchwrap- Sausage
    Scrambled eggs, hash brown, cheddar, sausage patty, creamy jalapeño sauce in a tortilla. Calories: 710Fat: 46 gramsSodium: 1,150 milligramsSaturated Fat: 14 gramsCholesterol: 135 milligrams

  • 7) Wendy’s: Toasted Bagel Sandwich with All-Natural Sausage
    Sausage, egg, and cheese on a bagel. Calories: 610Fat: 30 gramsSodium: 1,040Saturated Fat: 11 gramsCholesterol: 265 milligrams

  • 8) Subway: 6’’ Mega Melt Omelet Sandwich
    Bacon, sausage, omelet, and cheese on six-inch flatbread. Calories: 550Fat: 27 gramsSodium: 1,560 milligramsSaturated Fat: 10 gramsCholesterol: 275 milligrams

  • The 10 Unhealthiest Fast-Food Breakfasts
    It wasn’t so long ago when few would consider fast-food restaurants to be breakfast destinations, places to relax over a hearty platter of pancakes, sausage, eggs, and the like. But over the years the majority of major chains have gotten in on the...

  • What Is a Passover Seder?
    As the Jewish holiday of Passover approaches, matzah and Manischewitz are on the shelves at grocery stores, jelly candies are in the seasonal aisle, and kosher seltzer bottles with yellow Hebrew-inscribed caps crowd the shelves. For millions of...

  • 1) Momofuku Ssäm Bar, New York
    Meals at this ever-evolving East Village hot spot have wowed critics and won faithful followers since the beginning, and no wonder. David Chang's food offers bold, Asian-inspired flavors — like his duckaholic lunch and popular bo ssäm dinner (...

  • 2) O-Ya, Boston, Mass.
    Chef Tim Cushman brings innovative sushi and related new-Japanese fare to his menu with imagination and flair, serving these and other truly wonderful dishes that are accompanied by a large choice of excellent sake and wine in an understated...

  • 3) Pok Pok, Portland, Ore.
    When Andy Ricker opened Pok Pok in 2008, he took the Pacific Northwest, and many of the nations most devoted eaters, by storm with his uniquely refined approach to Southeast Asian street food. In fact, his Vietnamese-inspired chicken...

  • 4) Uchi, Austin
    For years, we bought the myth that sushi was an inviolable tradition, understood only by the Japanese and impervious to modernization. Then Nobu Matsuhisa came along to disprove the latter — and American chefs like Tim Cushman at O Ya in Boston and ...

  • 5) Ippudo, New York
    The big, slurp-worthy bowls of New York City’s best ramen draw customers back again and again to this original Manhattan location in the East Village of one of Japan's best-known ramen chains (there is now a second location on the West Side)....

  • 6) Momofuku Ko, New York
    It was nearly five years ago when chef David Chang set New York’s culinary world aflame when he opened this revolutionary restaurant, and one can argue that the city’s restaurant scene hasn’t been the same since. A simple counter with a handful of stools...

  • 7) Mission Chinese, San Francisco
    Is Mission Chinese Food one of the most overhyped restaurants in America? If you want the opinion of the restaurant’s own Korean-born, Oklahoma-raised chef Danny Bowien, the answer is yes. But most fans of the San Francisco original and the...

  • 8) Masa, New York
    Former New York Times critic Sam Sifton took Masa down to three stars from the four given to it by his predecessor, apparently at least in part because they made him wait outside when he showed up early, didn't explain all...

  • 9) Sushi Yasuda, New York, NY
    It’s a special kind of restaurant that you can walk into, sit down, and without looking at a menu just say to the people preparing your food, "Yes, please," — and know that every bite is going to send you searching for new superlatives. For...

  • 10) Hinoki & The Bird, Los Angeles
    It’s not easy to open an immensely successful restaurant from scratch in Los Angeles, but that’s exactly what chefs David Myers and Kuniko Yagi did when they opened this Century City hotspot in January 2013. The Silk Road-inspired restaurant is...

  • 11) Nobu, New York
    When chef Nobu Matsuhisa opened his eponymous restaurant along with pal Robert De Niro and restaurateur Drew Nieporent in New York’s TriBeCa neighborhood in 1994, there was no way he could have imagined that 20 years later he’d be running...

  • 12) Yank Sing, San Francisco (Rincon Center)
    Yank Sing, the popular dim sum restaurant in the financial district, was founded by Alice Chan in 1958. There are now two locations of this third-generation family-run restaurant, both creating almost 100 items a day to be rolled out into the dining rooms...

  • 13) Lotus of Siam, Las Vegas, Nev.
    Serving Northern-style Thai food in a Sin City strip mall, Lotus of Siam has been nominated twice for a James Beard Award and has been called by more than one critic the best Thai restaurant in America. Chef/owner Saipin Chutima began her career...

  • 14) Sushi Nakazawa, New York, NY
    Those obsessed with sushi watched the 2011 documentary Jiro Dreams of Sushi with fascination and even a little bit of envy for the lucky diners sitting at the small bar in the tiny, three-Michelin-star restaurant tucked into a Tokyo subway station...

  • 15) Night + Market, Los Angeles
    “Our restaurant is very small, very cramped, and very loud,” notes Night + Market’s website. You can almost imagine chef Kris Yenbamroong warning, “Know what you’re getting yourself into!” While Yenbamroong has no formal culinary training, he’s not...

  • 16) Rasika, Washington, D.C.
    With its luminous contemporary-style interior, enhanced by vivid Indian art and a varied menu that offers many familiar Indian flavors but avoids cliché, Rasika is one of the most appealing restaurants in our nation's capital. In addition to the...

  • 17) Alan Wong's, Honolulu, Hawaii
    Considered a godfather of modern Hawaiian cuisine, Alan Wong creates traditional cultural dishes with a contemporary twist using the finest island-grown ingredients at Alan Wong’s, a Honolulu staple. While maintaining close relationships...

  • 18) Matsuhisa, Beverly Hills, Calif.
    As opposed to Nobu, which is owned by Nobu Matsuhisa and partners including Robert De Niro, Matsuhisa restaurants (in Beverly Hills, Aspen, Athens, and Mykonos) are all owned by the Matsuhisa family, and dining here is a completely different (if equally...

  • 19) SriPraPhai, Queens, New York
    Consistently lauded by critics and Yelpers alike as the most authentic Thai restaurant in New York, SriPraPhai boasts a menu as large as its reputation, from papaya salad with dry shrimp and crushed peanuts to fried fish with green mango sauce by way of...

  • 20) Jitlada, Los Angeles
    All the standard Thai dishes are done very well at this well-known storefront restaurant in Thai Town, but the southern Thai specialties, many of which are found nowhere else in America, are the real draw. Try the oxtail soup, crisp catfish salad,...

  • 21) Nobu Miami Beach, Miami
    Nobu Matsuhisa is a name you’ll find more than once on this list, and for good reason: he’s quite possibly the most prolific, famous, and — oh, yeah — talented Japanese chef in America. There are 11 Nobu-branded restaurants in America (and more than that...

  • 22) Kata Robata, Houston
    Delicious, creative, and reasonably priced, Kata Robata offers everything you’d want in a Japanese restaurant. While classic sushi preparations and signature rolls are spectacular, you can’t miss the winning plated dishes from chef Manabu Horiuchi,...

  • 23) Sushi Zo, Los Angeles
    Buried in a discussion between former New York Times critic Frank Bruni and the world's most famous chef, Ferran Adrià, at the New York City Wine & Food Festival in September was a culinary riddle wrapped in nori somewhere in between the 101 and the...

  • America’s 25 Best Asian Restaurants
    Not too long ago, Asian cuisine in America was in a sorry state of affairs. There were plenty of Americanized Chinese restaurants but if you wanted the real deal, you had to seek out a Chinatown or travel to a newfangled sushi restaurant, which made many...

  • Dr. Pepper
    “Be a pepper”

  • Egg-o Waffles
    “Leggo my Egg-o!”

  • Jell-O
    “There’s always room for Jell-O”

  • Smuckers
    “With a name like Smuckers, it has to be good!”

  • National Pork Board
    “Pork: The other white meat”

  • M&M’s
    “Melts in your mouth, not in your hands.”

  • National Livestock and Meat Board
    “Beef: it’s what’s for dinner.”

  • Maxwell House Coffee
    “Good to the Last Drop”

  • Wheaties
    “Breakfast of Champions”

  • Klondike
    “What would you do for a Klondike Bar?” 

  • Sara Lee
    “Nobody doesn’t like Sara Lee!”

  • Folgers
    “The best part of waking up is Folgers in your cup.”

  • 15 Food and Drink Slogans You’ll Never Forget
    Unless you live in a house in the middle of nowhere with no outside contact, you’ve encountered a food product’s slogan in one form or another, and it has most likely permeated your mind in more ways than you think. We’ve assembled 15 of...

  • 1) Vetri
    In this little jewel box of a place which celebrated 15 years this past fall, chef Marc Vetri offers diners sophisticated, hand-crafted Italian and Italianate specialties off of a tasting menu (pappardelle with cockles and tardive, almond...

  • 2) Zahav
    A "modern Israeli" restaurant in Philadelphia? Just what does that entail? The answer would be a melting pot of Middle Eastern and Central European cuisines, woven together with a fine hand into a feast of flavors. Zahav, which means “gold” in...

  • 3) Osteria
    One of the finest Italian restaurants in the country, this big and bustling restaurant from Jeff Michaud and Marc Vetri offers plenty of opportunities for a spectacular meal, whether you’re enjoying a Parma pizza (with mozzarella, fontina, arugula, and...

  • 4) Sbraga
    The eponymous restaurant of newly-minted Philly culinary icon Kevin Sbraga (thanks in no small part to his win on Top Chef’s seventh season), proves he’s got what it takes. After a bumpy start, his Rittenhouse Square restaurant has settled into a...

  • 5) Bibou
    This cash-only BYOB French spot is cozy and inviting and the menu, which changes regularly, is short and sweet. There’s a duo of foie gras (seared with poached rhubarb, custard); roasted veal sweetbreads with crushed Yukon potato, artichoke, sour orange,...

  • 6) Marigold Kitchen
    Still relatively under the radar (but not for long), this cozy restaurant located inside a Victorian-era former boarding house is the playhouse of chef–owner Robert Halpern, who offers an $85 tasting menu that changes daily. Tell them your dietary...

  • 7) Fond
    Even though the new(ish) location comes with a fully-stocked bar (as well as a stellar wine list and an oak-clad chef’s table in a private dining room), the owners of this contemporary American restaurant have kept their BYOB policy during the week. The...

  • 8) Stateside
    One of the city’s most consistently-busy restaurants, Stateside was named the city’s best for 2013 by Philadelphia Magazine, no small feat. Chef George Sabatino helms this South Philly gem, and focuses on sourcing products locally and showcasing them in...

  • 9) The Farm and Fisherman
    This BYOB standout is all about taking advantage of Philadelphia’s proximity to the fishing grounds off the Jersey Shore and the farms of Lancaster County. Chef Josh Lawler (a former Chef de Cuisine at Blue Hill at Stone Barns) trawls the city’s farmer’s...

  • 10) Amada
    This is the restaurant that started it all for chef Jose Garces back in 2005, and today the chef (ahem, Iron Chef), is one of the city’s most renowned and prolific. Tapas is the name of the game here, spanning the entire spectrum from cured meats (chorizo...

  • 11) Le Virtu
    Want to try quite possibly the best pasta you’ve ever had? Head to chef Joe Cicala’s Le Virtu, a rustic eatery inspired by the simple restaurants of the Abruzzese countryside. As many ingredients as possible are sourced from the area surrounding...

  • 12) Brauhaus Schmitz
    A German restaurant might not come to mind as one of Philly’s best, but Brauhaus Schmitz, showcasing chef Jeremy Nolen’s modern approach to traditional German fare, certainly is. Besides the fact that you can order your bratwurst by the meter or find...

  • 13) Vernick Food and Drink
    This spacious and light-filled newcomer showcases the cooking of Greg Vernick, and he’s turning out food that’s accessible and delicious. There’s an “On Toast” section featuring everything from Maryland crab to beef tartare on lava-rock charred sourdough...

  • 14) Fork
    Open since 1997, Ellen Yin’s seasonal bistro is still going strong, and was reinvigorated by the arrival of chef Eli Kulp in 2012.. Fork was one of the first restaurants in the area to orient their menu around showcasing local ingredients from the greater...

  • 15) Han Dynasty
    Chef Han Chang has taken over Philly with his unique brand of Szechuan cooking, and he’s brash in both his super-spicy cuisine and his tableside manner. Szechuan cuisine, with its aggressive use of face-numbing Szechuan peppercorns, isn’t for everyone,...

  • Philadelphia's 15 Best Restaurants
    When it comes to eating in Philadelphia, most of the country thinks of one thing: cheesesteaks. And that’s a tragedy. The City of Brotherly Love happens to be one of the finest and most underrated restaurant towns in America, and we’re ranking...

  • 1) Sausage and Cheddar Breakfast Sandwich
    Calories: 500Fat: 28 gramsSodium: 920 milligramsSaturated Fat: 9 gramsCholesterol: 165 milligrams

  • 2) Egg Salad Sandwich
    Calories: 500Fat: 28 gramsSodium: 750 milligramsSaturated Fat: 5 gramsCholesterol: 360 milligrams

  • 3) Iced Lemon Pound Cake
    Calories: 500Fat: 23 gramsSugar: 46 gramsSaturated Fat: 13 gramsCholesterol: 130 milligrams

  • 4) Slow Roasted Ham & Swiss Breakfast Sandwich
    Calories: 490Fat: 25 gramsSodium: 830 milligramsSaturated Fat: 12 gramsCholesterol: 230 milligrams

  • 5) Banana Walnut Bread
    Calories: 490Fat: 19 gramsSugar: 46 gramsSaturated Fat: 2.5 gramsCholesterol: 25 milligrams

  • 6) Cranberry Orange Scone
    Calories: 490Fat: 18 gramsSugar: 34 gramsSaturated Fat: 9 gramsCholesterol: 460 milligrams

  • 7) Cheese & Fruit Box
    Calories: 480Fat: 28 gramsSodium: 470 milligramsSaturated Fat: 10 gramsCholesterol: 470 milligrams

  • 8) Old Fashioned Glazed Doughnut
    Calories: 480Fat: 27 gramsSugar: 30 gramsSaturated Fat: 13 gramsCholesterol: 20 milligrams

  • 9) Raspberry Scone
    Calories: 480Fat: 25 gramsSugar: 18 gramsSaturated Fat: 15 gramsCholesterol: 630 milligrams

  • 10) Cinnamon Chip Scone
    Calories: 480Fat: 18 gramsSugar: 34 gramsSaturated Fat: 10 gramsCholesterol: 65 milligrams

  • 11) Turkey Rustico Panini
    Calories: 480Fat: 18 gramsSodium: 1,120 milligramsSaturated Fat: 6 gramsCholesterol: 55 milligrams

  • 12) Chicken BLT Salad Sandwich
    Calories: 470Fat: 25 gramsSodium: 930 milligramsSaturated Fat: 4.5 gramsCholesterol: 60 milligrams

  • 13) Ham & NY Cheddar Sandwich
    Calories: 470Fat: 18 gramsSodium: 1,640 milligramsSaturated Fat: 7 gramsCholesterol: 75 milligrams

  • 14) Vegetable & Fontiago Breakfast Sandwich
    Calories: 470Fat: 17 gramsSodium: 910 milligramsSaturated Fat: 7 gramsCholesterol: 180 milligrams

  • 15) Turkey & Havarti Sandwich
    Calories: 450Fat: 22 gramsSodium: 940 milligramsSaturated Fat: 8 gramsCholesterol: 80 milligrams

  • The 15 Unhealthiest Foods at Starbucks
    Starbucks holds a special place in the hearts of many Americans, a place reserved for things we either can’t live without or would prefer never existed. Yes, Starbucks is one of those chains that you either love or hate, and for those who love it, a...

  • 4) Departure, Portland
    Departure will be a departure for bar goers used to the hipster scene in Portland. An Asian fusion rooftop restaurant situated on the top floor roofdeck of The Nines luxury hotel, Departure looks more like a modern art installation. Serving what they...

  • 5) Area 31, Miami
    Area 31 is widely known for having one of the best rooftop views in Miami, showcasing both the water and the Miami skyline. The food includes dishes like swordfish, crab cakes, and other seafood options, and there is a huge dessert selection including...

  • 6) The Roosevelt New Orleans Rooftop Bar, New Orleans
    This not to be missed luxury hotel in the heart of New Orleans embodies all the best aspects of Southern hospitality. From their location near the historic French Quarter to their fancy schmancy furnishings, The Roosevelt rated highly on every online...

  • 7) Handlebar, Austin
    If you’re looking for a playful restaurant with “absolutely no moustache decor whatsoever — absolutely none, we mean it,” try Handlebar in Austin. They serve up mean drink combos, have a bitcoin ATM, giant jenga, a see-saw, and many, many, many moustaches...

  • 16) miX, Las Vegas
    No list of rooftop restaurants would be complete without mentioning the Las Vegas strip. Vegas does everything bigger and better and their rooftop restaurants are no exception. The Mandalay Bay Hotel, located on the Vegas strip, hosts Alain Ducasse’s miX...

  • 18) Vango, Philadelphia
    Why wait till summer? Philadelphia’s Vango boasts a year-round roof deck, so you can party now while you wait for summer climes. The indoor patio and lounge bar are comfy and full service, serving both drinks and “Japanese Continental” dishes. The large...

  • 9) The Rooftop by Gordon Ramsay at The London West Hollywood, Los Angeles
    Located on the hotel’s top floor, diners at the Rooftop can enjoy views of LA, Beverly Hills, and Hollywood while dining outdoors. The menus designed by chef Ramsay emphasize fresh and local ingredients. As an additional bonus, the Rooftop...

  • 13) P.O.V. Rooftop Lounge and Terrace, Washington, D.C.
    P.O.V., located on top of the W Hotel at 15th Street and Pennsylvania Avenue, offers stunning views of the White House and national monuments. Enjoy a small plates menu crafted by Jean-Georges Vongerichten (who owns J&G Steakhouse, also located...

  • 15) Legal Harborside, Boston
    Located in Boston’s Seaport District, Legal Harborside is Legal Seafoods’ flagship property. The restaurant has three distinct floors, and the third-floor rooftop lounge has a retractable glass roof and floor-to-ceiling windows that offer...

  • 17) Maximilien Restaurant, Seattle
    This French restaurant located in Pike Place Market offers breathtaking views of the Puget Sound, Elliott Bay, West Seattle, and the Olympic Mountains. While not a traditional rooftop restaurant, Maximilien has outdoor deck seating. Additionally...

  • 19) Trio, Philadelphia
    Located in a converted row house in the Fairmount neighborhood of Philadelphia, Trio offers outdoor dining on their second-floor deck. The menu features modern American-Thai cuisine, as well as such favorites as pad thai and a seafood hot pot....

  • 20) Birreria, New York City
    From the Batali/Bastianich team, Eataly’s Birreria is a rooftop restaurant and brewery. The menu features an innovative selection of house-made sausage dishes as well as a well-balanced selection of cheeses, mushrooms, and salumi. The beer list...

  • 21) Iron Cactus, Austin, Texas
    Iron Cactus may be best known for its extensive tequila selection, but this restaurant located on Sixth Street also boasts outstanding Mexican food. Enjoy the Baja fish tacos as you sip your tequila and take in the city view.

  • 22) Edge Steak & Bar, Miami
    Diners at Edge in the Four Seasons Miami have the option to sit either in the dining room or on the terrace, where the view of Miami and Biscayne Bay is beautiful. The menu is reminiscent of a classic steakhouse, including an extensive meat and...

  • 23) Linger, Denver
    Diners come to Linger for the food, the view, and the vibe. The restaurant offers a great view of the city from its rooftop patio, the perfect backdrop for its innovative menu that is inspired by street food from around the world. 

  • 24) The Pavilion Bar, Charleston, S.C
    Located on top of the Market Pavilion Hotel, the Pavilion Bar provides both city and water views. The menu offers a collection of casual seafood and meat-based dishes with a slight twist. Enjoy the duck confit nachos while taking in a beautiful...

  • 25) ROOF on the Wit, Chicago
    You can enjoy cocktails, food, and an incredible view of the Chicago skyline year-round at the ROOF. The menu offers a selection of plates to share, ranging from flatbreads to sushi and duck-fat fries. This venue is definitely a place to be seen, so...

  • 26) Perry’s, Washington, D.C.
    This restaurant, located in Adams Morgan, offers lovely city views from its rooftop. The menu contains a collection of modern American classics like crabcakes, as well as sushi. However, Perry’s offers something unique in the rooftop dining world — a...

  • 1. The Todd English Food Hall, The Plaza, New York
    With 32,000 square feet, there are a number of options available atchef English's food hall. You can dine on seafood at Luke’s Lobster, fresh fish at Sabi Sushi, upscale sandwiches at No. 7 Sub and score fresh desserts from William Greenberg Desserts and...

  • 2. Grand Central Dining Concourse, New York
    True to its name, the dining concourse is elegant, sophisticated and accessible. You can grab a gourmet dog at Frankies Dogs, a growler of craft beer at Beer Table, a classic panini at Dishes or try any number of other ethnic and classic New York meals....

  • 3. Water Tower Place Dining, Chicago
    A respite from upscale shopping doesn’t have to be casual. For example, American Girl Café offers gourmet food on linen clad tables. You can also check out Freshii for healthy fast food options like brown rice bowls and wraps. Or, indulge your need for a...

  • 4. NorthPark Center, Dallas
    This mall pairs upscale shopping with upscale dining choices. As they say, “Everything is bigger in Texas,” including the food courts. You can enjoy New York style pizza at Famous Famiglia, Tex-Mex at Luna De Noche or snack on gourmet popcorn from Uptown...

  • 5. Scottsdale Waterfront, Arizona
    Take a break from shopping to enjoy pretzel fondue at gastropub Culinary Dropout, Mediterranean fare like bacon wrapped dates at Olive & Ivy Restaurant, or brick oven pizza at Sauce. What’s even better is that if you enjoy the shopping, dining, and...

  • 6. New World Mall Food Court, New York
    It’s 165,000 square feet of Asian and other ethnic dining options, shopping and, of course, karaoke. The main attraction here is the Southeast Asian food ranging from ramen to bento boxes and more like difficult-to-find authentic Malaysian or Vietnamese...

  • 7. Fashion Valley, San Diego
    Of course you think of fashion when you think of California, but one must also have fine dining to go along with high fashion. Here you’ll find a number of stand-bys like California Pizza Kitchen but you can also savor a number of inventive sauce flavors...

  • 8. Westfield San Francisco Centre, San Francisco
    There’s something for everyone with a number of classics (Auntie Anne’s, Charley’s Grilled Subs) and also an entire level dedicated to upscale dining. You can enjoy French cuisine at La Boulange, perfectly prepared steak at Lark Creek Steak, or modern...

  • 9. French Market, Chicago
    While it has a market element of just under 30 meat, cheese, and produce vendors, the campus has more than 30 places to enjoy freshly prepared meals of an extremely diverse nature. You can snack on fries at Frietkoten Belgian Fries, eat a lobster roll...

  • 10. Hartsfield-Jackson Atlanta International Airport, Georgia
    No one likes having a layover, but if you’re going to have a stop before your destination you might as well make it here. While airport food has progressed in recent years, it still gets a bad rap. Atlanta’s airport, however, has a number of exceptional...

  • 1) Top of the Hub, Boston
    Sitting at the very top of the Prudential Building in Boston’s Back Bay, Top of the Hub shows off amazing views of the city and of the Charles River. Seriously...it’s even higher than the observation deck. Not only do they have beautiful food, they also...

  • 2) Alma Restaurant, Brooklyn
    Alma is famous in the New York dining scene for having some of the best views of the Manhattan skyline from the Brooklyn side. Their Latin-inspired food is nothing to sneeze at either, with positive reviews from The New York Times, New York Magazine, and...

  • 3) George's Ocean Terrace, La Jolla Calif.
    George’s at the Cove, a La Jolla eatery rich in tasting menus, boasts an acclaimed rooftop bar called Ocean Terrace. The food is gorgeous, fresh California fare and the cocktails sound amazing. “Fresh-squeezed lemonade and strawberry-infused vodka?!” Um...

  • 4) Departure, Portland
    Departure will be a departure for bar goers used to the hipster scene in Portland. An Asian fusion rooftop restaurant situated on the top floor roofdeck of The Nines luxury hotel, Departure looks more like a modern art installation. Serving what they...

  • 5) Area 31, Miami
    Area 31 is widely known for having one of the best rooftop views in Miami, showcasing both the water and the Miami skyline. The food includes dishes like swordfish, crab cakes, and other seafood options, and there is a huge dessert selection including...

  • 6) The Roosevelt New Orleans Rooftop Bar, New Orleans
    This not to be missed luxury hotel in the heart of New Orleans embodies all the best aspects of Southern hospitality. From their location near the historic French Quarter to their fancy schmancy furnishings, The Roosevelt rated highly on every online...

  • 7) Handlebar, Austin
    If you’re looking for a playful restaurant with “absolutely no moustache decor whatsoever — absolutely none, we mean it,” try Handlebar in Austin. They serve up mean drink combos, have a bitcoin ATM, giant jenga, a see-saw, and many, many, many moustaches...

  • 8) Plunge at Hotel Gansevoort, New York City
    The Hotel Gansevoort’s Plunge Bar + Lounge in New York City’s Meatpacking District takes rooftop restaurants to a whole new level. With a 360 degree view of the NYC skyline and the Hudson River, Plunge is west facing so that guests can enjoy sunsets over...

  • 10) Rview, Seattle
    Rview is located on the 28th floor of the Renaissance Seattle Hotel. With views of downtown Seattle and Elliott Bay as well as the Space Needle, there’s plenty to take in while you hang out. For dinner, there are tons of seafood options from the Pacific...

  • 11) The J. Parker, Chicago
    The J. Parker consistently earned stellar reviews online for the beautiful views of downtown Chicago, Lincoln Park, and Lake Michigan. Their signature cocktails are paired with upscale bar snacks like smoked cheddar & ale dip and laughing bird shrimp...

  • 12) AVA Lounge, New York City
    There are a ton of rooftop bar choices in New York City, but AVA Lounge was chosen because of its crazy great views. Rooftop goers are treated to panoramic views of the Hudson River, Times Square, and the NYC skyline while sipping drinks and noshing on...

  • 12) POV Lounge, Washington, DC
    POV Lounge in Washington, D.C. sits at the top of the luxurious W Hotel with stunning views of the White House and other historic monuments. Their glam terrace and lounge offers up craft cocktails, and small plates inspired by Jean-Georges Vongerichten....

  • 14) Three Sixty at Hilton St. Louis at the Ballpark, St. Louis, Missouri
    Three Sixty has the best of all worlds in St. Louis. It’s on top of the Hilton, so you can stay where you play. You get 360 degree views from the roof (hence Three Sixty, get it?), taking in the Gateway Arch, the Mississippi river, and a view directly...

  • 16) miX, Las Vegas
    No list of rooftop restaurants would be complete without mentioning the Las Vegas strip. Vegas does everything bigger and better and their rooftop restaurants are no exception. The Mandalay Bay Hotel, located on the Vegas strip, hosts Alain Ducasse’s miX...

  • 18) Vango, Philadelphia
    Why wait till summer? Philadelphia’s Vango boasts a year-round roof deck, so you can party now while you wait for summer climes. The indoor patio and lounge bar are comfy and full service, serving both drinks and “Japanese Continental” dishes. The large...

  • 1) The Little Owl, New York City
    Man, would we love to see a New York Meatball Battle Royale between the Parm and Meatball Shop guys, The Franks, Andrew Carmellini, and The Little Owl’s chef Joey Campanaro. In our book, it’s Campanaro who takes the win, using a recipe inspired by his...

  • 2) Café Spiaggia, Chicago
    Currently available only on Fridays but soon to return to their everyday spot on the menu, chef Tony Mantuano’s meatballs are insanely delicious and super-gourmet. They start with pork necks braised in marinara until falling apart, shredded and combined...

  • 3) Parm, New York City
    The meatballs served at New York’s popular Parm, helmed by the on-fire duo of Rich Torrisi and Mario Carbone, aren’t exactly balls: they’re flat, in order to better fit inside a sandwich. They’re also still a little pink in the middle, but the comparisons...

  • 4) Harry’s Pizzeria, Miami
    Harry’s has an unassuming name, but the chef–owner has a heck of a resume: it’s Michael Schwartz, famous for Miami’s legendary Michael’s Genuine. Schwartz makes his meatballs with ground beef, pork, and veal, mixed with parsley and brioche before being...

  • 5) Meatball Shop, New York City
    Michael Chernow and Daniel Holtzman started the “one restaurant serving one thing” craze with their first location of the Meatball Shop on the Lower East Side, and now locations are opening up all over the city. Meatballs here come in several varieties,...

  • 6) Frasca Food & Wine, Boulder, Colo.
    Frasca very well might be Boulder’s finest restaurant, and these meatballs are one of their most popular dishes. Lamb, veal, and bacon are mixed with ricotta, and they’re grilled instead of baked or fried. In the winter they’re served with tomato sauce...

  • 7) Marabella Meatball Co., Philadelphia
    In a town with no shortage of great meatball subs, the ones served at Marabella stand out, with a name on the door to prove it. An old family recipe of owner Gabe Marabella, these are made with a trifecta of beef, pork, and veal, and they’re baked in the...

  • 8) Salumi Artisan Cured Meats, Seattle
    How is a salumeria able to get away with serving meatballs based on a recipe devised by the grandmother of none other than Mario Batali? When it’s run by Batali’s father and sister, that’s when. Armandino Batali opened this shop in 1999 after retiring...

  • 9) Frankie’s Spuntino, Brooklyn
    The Franks (Frank Falcinelli and Frank Castronovo) run a handful of casual Italian restaurants in New York and their meatballs just might be the best thing on any of their menus. These beef meatballs are made with pine nuts and raisins, baked, and then...

  • 10) Locanda Verde, New York City
    At Locanda Verde, chef Andrew Carmellini serves meatballs with a couple unique twists. He uses lamb (which he grinds with onions) instead of beef, pork, or veal, simmers them in tomato sauce, and serves them on small house-baked parmesan-onion buns topped...

  • 11) LAVO, Las Vegas and New York City
    At LAVO, a swanky restaurant/ nightclub with locations in Las Vegas and New York, the meatballs aren’t exactly a good precursor to a night of dancing, but they are absolutely delicious. They start with a full pound of meat (Kobe beef, pork, and veal), mix...

  • 12) Bi-Rite Market, San Francisco
    This Mission District market is nothing short of a San Francisco institution, and their meatballs are one of their most legendary offerings. Made with beef from local farms mixed with real Parmigiano-Reggiano, onion, garlic, Italian herbs, milk-soaked...

  • 13) Zito’s Sandwich Shoppe, Brooklyn
    Brothers-in-law Marcello Bucco and Enzo Conigliaro, the guys behind Zito’s, grew up surrounded by classic Italian delis, and took it to the nth degree when they opened a shop of their own in Park Slope, with a second location now open in Bay Ridge. Every...

  • 14) Bartolini’s, Midlothian, Ill.
    Bartolini’s might be most famous for their Annual Meatball Eating Championship and a 10-pound meatball sandwich challenge (with 40 meatballs), but gimmickry aside, these are also some stellar meatballs. Pork and beef are mixed with garlic, Parmesan, eggs...

  • 15) Maroni Cuisine, Northport, N.Y.
    The meatballs at Maroni are legendary, so much so that Bobby Flay himself challenged owner Mike Maroni to a meatball Throwdown, and Maroni won. They’re made with ground beef and baked instead of fried, but the secret to this winning recipe (which is more...

  • 16) City House, Nashville
    The meatballs created by City House chef Tandy Wilson contain just five ingredients: pork shoulder, garlic, parsley, milk, and bread crumbs (made from leftover pizza dough). There’s actually more bread than meat in the balls, which makes them melt-in-your...

  • 17) Ottomanelli’s Café, New York City
    Hidden in the northeastern corner of New York’s Upper East Side is a tiny little café that’s been open for nearly a century. Run by the same family as the renowned Ottomanelli’s line of butcher shops, the menu is full of Italian-American classics based on...

  • 18) Di Pasquale's Italian Marketplace, Baltimore
    This Baltimore landmark is half-deli, half-grocery, and there are lines out the door on a daily basis for a very good reason: everything served here is astoundingly delicious. Seriously, you can drink the marinara sauce straight and be licking your lips....

  • 19) Moochie’s Meatballs & More, Salt Lake City
    This mom and pop meatball shop has been featured on shows including Diners, Drive-Ins and Dives, and serves some killer meatballs as well as arguably the best Philly cheesesteaks in Salt Lake City. Philly native Joanna Rendi prepares her meatballs with a...

  • 20) Shore Road Delicatessen, Brooklyn
    As Italian delis go, it doesn’t get more traditional than the under-the-radar Shore Road Delicatessen in Bay Ridge. Their legendary meatballs, previously served only on Tuesdays but now available daily, have become a neighborhood institution. Made with...

  • Where to Order the Best Meatballs in America
    Whether tucked into a crusty Italian loaf, resting atop a mound of spaghetti, or served on their own with a ladle of marinara sauce, there are few dishes more comforting than those that include meatballs. From a hundred year-old deli in Baltimore to a...

  • 1) Churrascaria Plataforma – New York, N.Y.
    The sophisticated ambience, complete with a piano, belies the gormandizing of the all-you-can-eat menu. Selections like flank steak and Parmesan-crusted pork loin keep on coming between trips to the gourmet buffet; the latter has exotic casseroles, sushi...

  • 2) Fogo De Chão — Washington, D.C. (and other locations)
    The Evening Star Building, listed as a historic landmark in the National Register, is the home of Fogo De Chão's Washington location; within the restaurant, large murals depict images of Brazilian life. A standout here is the nice staff that's helpful and...

  • 3) Chama Gaúcha Brazilian Steakhouse — Houston (and other cities)
    Texas barbecue takes on an upscale Brazilian twist; Chama's impeccable service makes dining here feel like a special occasion. The garlic beef is frequently mentioned as a favorite here; diners can request sautéed onions and peppers to accompany the...

  • 4) Texas de Brazil — Miami Beach, Fla. (and other locations)
    This Brazilian steakhouse chain's Miami Beach location gets high marks for hospitality and the best part of the inviting decor is the harbor view. The garlic sirloin and picanha are favorites here; there's a good cheese selection and a notable salad bar...

  • 5) Estância Churrascaria — Austin, Texas
    Estância presents its rodizio dinners in an upscale but relaxed setting. Their wine list covers many regions--Chile, France, Brazil, Italy, Argentina, Australia and the U.S. — complimenting the varied food selections. The beautiful salad bar is so well-...

  • 6) Chima Brazilian Steakhouse — Vienna, Va. (and other locations)
    This chain (which actually has a location in Brazil) is located inside the sprawling Tyson's Corner Center, and gets good reviews for its attention to detail and high quality in both the meat and salad bar selections. The open, modern space is...

  • 7) M Grill — Los Angeles
    An open charcoal grill sends aromas wafting through this dimly lit, elegantly modern churrascaria, inviting hungry diners in. The picanha here lives up to the aroma, and meat-eaters won't be disappointed with the other offerings like marinated spareribs....

  • 8) Tradição Brazilian Steakhouse — Houston
    Dark woods and a swanky atmosphere set the tone at Tradição; start your evening with a well-crafted caipirinhas cocktail and then move on to the salad bar with selections like ceviche, apple salad, and Manchego cheese. When rodizio service begins, salmon...

  • 9) Rodizio Grill — Denver (and other locations)
    Inside Denver's historic Ice House building, built as a creamery in 1903, resides Rodizio Grill. The tasteful interior is inviting, as are the waiters who dress as traditional gauchos. Along with the grilled meats like the popular spicy chicken, more than...

  • 10) Fumaça Brazilian Steakhouse — Seattle
    Lots of windows for good light by day, soft lighting at night, pleasing décor, and a friendly staff create a pleasant environment in which to satiate your appetite. Mesquite-smoked meats like lamb chops and tri-tip permeate the air. The cold buffet with...

  • 11) Via Brasil Steakhouse — Las Vegas
    In a city all too familiar with the all-you-can-eat concept, Via Brasil is a nice mix between buffet and fine dining. The two cascading water walls give the sophisticated open space a tropical air; the friendly wait staff is welcoming. Meats from ham with...

  • 12) Rainhas Churrascaria — Queens, NY
    Rainhas has its own large building in Queens; its interior is an inviting, open space complete with a waterfall. Live music on the weekends helps to fulfill the restaurant's motto, "Eat, Drink, Laugh, Enjoy." With the many selections of the rodizio, hot...

  • 13) Brazzaz — Chicago
    This toddlin' town has its share of steakhouses, but the Brazilian steakhouse must not be overlooked. A distinguishing feature of this one is that in addition to the meat brought out by the efficient staff, there are many seafood selections, from garlic...

  • 14) Espetus Churrascaria — San Francisco (also San Mateo, Calif.)
    A fun vibe greets visitors here; start with a cocktail like the Brazilian favorite "Caipirinha" with lime, done authentically here. Appealing items like Moqueca de Peixe (fish stew with Brazilian palm oil) and their specialty, paella, are available at the...

  • 15) Tucano's Brazilian Grill — Albuquerque, N.M. (and other locations)
    This chain is a bit more casual than some other churrascaria chains, and also a bit more affordable. Along with meats from bacon-wrapped turkey to teriyaki sirloin, the servers also bring roasted veggies to the table; seafood (shrimp and scallops) are...

  • America’s 10 Best In-N-Out Burger Outposts
    Of all the burger chains in America, the one with arguably the biggest cult following may be In-N-Out Burger, with Shake Shack at a close second. There are 295 locations of the beloved chain nationwide, and while it may appear as if they’re all...

  • Camas Davis
    Davis was the research editor at Saveur under Colman Andrews, now The Daily Meal's editorial director, and then went off to Portland, Ore. as managing editor and food editor at Portland Monthly. Somewhere along the line, she decided that she wanted to...

  • 1) Baldwin Park, Calif.
    Located right next door to the company store (where you can pick up loads of branded merchandise) and the replica of the original, this is the chain’s flagship shop, a stone’s throw from where the first one was built all these years ago. For true fans of...

  • 2) Draper, Utah
    Draper, Utah may be just about the last place you’d expect to find an In-N-Out Burger. It also happens to get much less traffic than the others, resulting in an almost peaceful experience. Because it’s less busy the staff has a little more time on their...

  • 4) Sunset Blvd., Hollywood, Calif.
    Located smack-dab in the middle of Hollywood, this high-profile location also gets major props for handling the line super-efficiently, even using iPads to take orders of those waiting on line. 

  • 3) Dean Martin Drive, Las Vegas
    Not only located just off the the Las Vegas Strip, this location also boasts a company store. Perfect for celebrating big wins as well as drowning your sorrows after the big losses. 

  • 5) Upland, Calif.
    Quite possibly the most unique In-N-Out in the country, this one has outdoor seating only. Staff members will walk right up to your car to take your order, and there are plenty of picnic tables to take in the view of nearby Mount Baldy and a small airport...

  • 6) Harbor Blvd., Ventura, Calif.
    This spacious In-N-Out is just a stone’s throw away from San Buenaventura State Beach, and also happens to be closer to the Pacific than just about any other outpost. 

  • 7) Laguna Hills, Calif.
    One of only a handful of locations without a drive-thru, this one is known to get pretty packed but it also has one of the largest dining rooms out of any In-N-Out. So set aside some time, grab a table, and appreciate the sit-down experience. 

  • 8) Placentia, Calif.
    One thing sets this location apart from the rest: no drive-thru, a holdout from a law that didn’t allow drive-thru’s in the city. This serves to create more of a homey, restaurant-style atmosphere than the others, with additional seating to compensate. It...

  • 9) Austin, Tex.
    When this location opened on 46th and Airport recently, lines stretched for hours to get in, and some Calfornia ex-pats even shed tears of joy as they took their first bite. When it comes to food, Austin officially has it all. 

  • 10) Fisherman’s Wharf, San Francisco
    This spot is all about location, location, location. Just around the corner from Fisherman’s Wharf, this burger joint is hopping at all hours of the day. Not only is it a great place to do some people-watching, it’s also the only outpost of the chain that...

  • Andrew Zimmern
    As host of the Travel Channel’s Bizarre Foods, Zimmern has visited more than 30 countries around the world, eating crazy stuff and living a life that most people who are passionate about food and travel would kill for — but he remains unexpectedly self-...

  • David Wondrich
    When The New York Times calls you "a living iPod of drink lore and recipes" and Conan O’Brien prefers to think of you as a "crazy, bearded Civil War general," chances are you have something going on. Wondrich is the first guy we'd want on our...

  • Jonathan Waxman
    Waxman radiates cool. His fellow contestants on Top Chef Masters a while back dubbed him Obi-Wan Kenobi for his Zen-like calm. Tranquilly slicing vegetables and heating up pans while other well-known chefs fretted and scurried, he was the...

  • Christina Tosi
    The 2012 James Beard Foundation Rising Star Chef was originally hired by David Chang, he noted in the introduction to Tosi's Momofuku Milk Bar Cookbook, "to help us organize our 'office' — a desk in a hallway. Instead, she started organizing the...

  • Norman Van Aken
    A pioneer of the New American cuisine and founding father of New World cooking with its blend of Caribbean, Latin American, and Southern flavors, Van Aken — chef–proprietor of Norman's at the Ritz-Carlton in Orlando and Tuyo in Miami — is...

  • John Thorne
    Thorne doesn't hobnob or schmooze. You won't see him on Food Network or at star-studded food and wine festivals in Las Vegas or Miami. He's the opposite of a self-promoter, and always seems vaguely embarrassed when other people try to promote him to the...

  • Dale Talde
    While Chicago-born chef Dale Talde could have kept it low-key after turning out impressive performances on not one but two seasons of Top Chef, that’s just not his style. Two years ago, he teamed up with restaurateur David Massoni and bartender John...

  • Michael Symon
    Philanthropist, TV star, great cook, and all-around nice guy, the bald-pated Symon is a guy who obviously loves his job. One of our favorite, coolest Symon moments came during the most incredible episode of Iron Chef America ever. In season eight’s "...

  • Susie Strassburger
    One look at Strassburger’s signature cowboy hat and you’re instantly standing a bit on your toes. Then you find out that she knows her meat — the marbling, color, and texture of each piece of beef aging and waiting to be cut. That’s no surprise...

  • Frank Stitt
    As executive chef and proprietor of Highlands Bar & Grill in Birmingham, Ala., opened in 1982, Stitt helped invent modern Southern cooking. Then, inspired by Arrigo Cipriani's approach to Italian cooking, he opened Bottega, following that with his...

  • Nancy Silverton
    She opened Campanile, one of the definitive Los Angeles restaurants of the late 20th century with her then-husband, Mark Peel, and on the side, oh, just changed the world of bread in America with her next-door La Brea Bakery. The small artisanal operation...

  • Jon Shook & Vinny Dotolo
    OK, these guys look cool to begin with. More than that, they've made offal cool in a town whose putative culinary identity was identified by Woody Allen in Annie Hall  as "alfalfa sprouts and a plate of mashed yeast." Their first...

  • Lydia Shire
    Shire is cool and bad-ass. We named her one of our bad-ass woman chefs, in fact, for professional moves like taking over Boston's venerable Locke-Ober, which had banned women from the dining room for its first century of existence (it's now...

  • Rosie Schaap
    Her father was the legendary sports writer Dick Schaap. Her cousin is Phil Schaap, one of the most famous jazz disc jockeys and jazz historians. This Schaap's sport, and her art form, too, is cocktails — making them (she is a sometime bartender), writing...

  • Jennifer Rubell
    Rubell graduated from both Harvard and the Culinary Institute of America, once interned for Mario Batali, and has exhibited her provocative art — including a piñata of Andy Warhol’s head — in galleries and museums all over the world. What we think is so...

  • Adam Platt
    As the longtime restaurant critic for New York Magazine, Platt is probably one of the most recognized names in the tightly-knit critics circle. Up until late last year, in fact, he was just a name. Platt made headlines at the end of 2013, though, when he...

  • Jacques Pépin
    What's so cool about this French master chef, cookbook author, and teacher  is that he probably doesn't care whether it's cool or not; he just knows that his native cuisine, unfashionable though it may be at the moment, is important to the way we...

  • Cindy Pawlcyn
    Pawlcyn was doing local and sustainable before a lot of today's local and sustainable apostles could put their Pop-Tarts in the toaster by themselves. She once opened a restaurant in a building shaped like an Airstream trailer (Fog City Diner in San...

  • Michelle Obama
    Admit it: Part of you wants to hate this glamorous (if temporary) inhabitant of the White House. She looks like an athlete, dresses like a model, tweets more than you do, and actually seems to have our best interests at heart. Yeah, we get it. We...

  • Nathan Myhrvold
    Talk about a résumé: Myhrvold has studied mathematics, geophysics, and space physics, has a Ph.D. in theoretical and mathematical physics from Princeton, worked for a year with Stephen Hawking at Cambridge, and has applied for more than 500 patents, many...

  • Jeffrey Morgenthaler
    Renowned Oregon-based bar manager Jeffrey Morgenthaler can take a lot of credit for popularizing barrel-aged cocktails, but he's not sure he wants it. "Believe me, I’m all for innovation in this little business of ours….” he once wrote in a post on...

  • Jack McGarry
    "Bartender" is probably not quite the right word for McGarry. As the bar manager at the critically acclaimed Dead Rabbit, which has helped transform the nightlife desert of Manhattan’s Financial District into “the place to be," McGarry has the cocktail-...

  • John Lynch
    Wouldn't it be cool if somebody applied the imagination, wit, and skill evinced by America's new crop of craft brewmasters and distillers to G-rated beverages? And did it not in some trendy enclave on either coast but in the middle of Ohio? That somebody...

  • Tim Love
    Tim Love doesn't mess around. At his Lonesome Dove in Fort Worth, he serves kangaroo carpaccio, rabbit-rattlesnake sausage, and Rocky Mountain elk loin — which he doesn’t cook just for shtick, but expertly and to acclaim. At his Woodshed...

  • Alan Kropf
    He calls himself "shawkward" — shy plus awkward — but we can hardly find anything of either about him. As the founder, publisher, and president of the fine beverages magazine Mutineer, he once told us that he fell into the beverage world simply...

  • Thomas Keller
    Nobody knows how this happens, but it's pretty clear that some people were simply born to do what they're doing. Thomas Keller, who is almost certainly the finest American-born chef in the country, is one of those people. At some point in his young life,...

  • Judy Joo
    The first time we saw Judy Joo, a Korean-American with a degree in engineering from Columbia University, she had given up a career as a fixed-income derivatives seller at Goldman Sachs and Morgan Stanley to become both a kitchen and an editorial intern at...

  • Lee Jones
    OK, let's start by talking sartorial self-confidence: How many people can get away with wearing a bow tie with overalls? Lee Jones is the only one we can think of offhand. But forget the wardrobe and simply consider what Farmer Lee Jones (as he likes to...

  • Christopher Hirsheimer & Melissa Hamilton
    The California-born Hirsheimer — Ms. Hirsheimer to you — has lived in Australia, Hawaii, and Illinois and has been a restaurateur, a corporate chef, a caterer, a food stylist, a magazine editor and co-founder (Saveur), and most of all, a game-...

  • Paul Grieco
    Much of what makes Paul Grieco so damn cool can be surmised from the tagline of his growing empire of New York City-based wine bars: "Terroir, the elitist wine bar for EVERYONE." If you don’t read that and think, now that’s a place I’d like to grab a...

  • Randall Grahm
    "We've been so busy at chez Doon of late," wrote Grahm in a dispatch from his Bonny Doon Vineyard in California's Santa Cruz Mountains, "that we've not sent samples out in essential a counoise' age…[L]et us know which of these...

  • Jonathan Gold
    OK, so one way to be cool is to know what you want and to use your strengths to express your identity to the best of your ability. Who's cooler, then, than a guy who not only wins a Pulitzer Prize (among many other honors) for his food criticism, but...

  • Aaron Franklin
    The Texas barbecue tradition is full of ancient pitmasters with pits even older than they are. Franklin meets them on their own turf. His Franklin Barbecue in Austin, just named “best barbecue in the world” by Texas Monthly, grew out of a food...

  • Bobby Flay
    Flay is a household name, in and out of the business. The so-called “George Clooney of food" has a bunch of restaurants and Iron Chef titles under his belt, and has shaken up the culinary world with his unforgettable TV personality, as expressed on such...

  • Susan Feniger
    Sure, she's one of TV's Too Hot Tamales — with longtime colleague Mary Sue Milliken, her collaborator on the Border Grill restaurants in Los Angeles and Las Vegas — and an acknowledged expert on Mexican and Latin American cuisine as well as...

  • Elizabeth Falkner
    From her signature blonde rock star hair to her offhanded ease in any kitchen, whether she’s making James Beard award-winning pastries or excelling in the Worldwide Pizza Championships, Falkner is just one of those people who projects a laid-back mien...

  • Brian Ellison
    There are scores of artisanal distilleries around America today (heck, sometimes it seems as if there are scores of artisanal distilleries just in Brooklyn alone), so what makes Brian Ellison, president and CEO of Death's Door Spirits, something special?...

  • John T. Edge
    For starters, Edge looks cool: He was wearing thick-rimmed glasses long before every hipster in America started sporting a pair and his signature soul patch actually somehow lends him soul, not that he wouldn't have it anyway. As an author of books...

  • Kerry Diamond & Claudia Wu
    Diamond and Wu are the dream team behind the twice-yearly Cherry Bombe Magazine, which celebrates women in all aspects of the food industry. They’ve also organized the sold-out Cherry Bombe Jubilee, this March 30, which does the same thing while allowing...

  • Dom DeMarco Sr.
    Dom DeMarco Sr. isn’t just cool — when it comes to New York City pizza, he's a legend. Arriving in New York City from Caserta, near Naples (birthplace of pizza) in 1959, he opened Di Fara Pizza on Avenue J in Brooklyn and has been doing it his way, pie by...

  • Robert Del Grande
    The wry, soft-spoken, and amiable Del Grande (who recently joined The Daily Meal Council) came to Texas from California with a Ph.D. in biochemistry, turned himself into one of the best and smartest "new Southwestern" chefs, and galvanized the Houston...

  • Camas Davis
    Davis was the research editor at Saveur under Colman Andrews, now The Daily Meal's editorial director, and then went off to Portland, Ore. as managing editor and food editor at Portland Monthly. Somewhere along the line, she decided that she wanted to...

  • Darrell Corti
    One sign of how cool this Italian-American Sacramento grocer is the fact that he'll think the whole idea of being considered cool is just plain silly. Running the family business in the California capital is a full-time job, and he doesn't have spare...

  • Ron Cooper
    New York's Guggenheim Museum and the Los Angeles County Museum of Art are but two of the institutions in which Cooper's light sculptures and other environmental installations can be found — but after he discovered true artisanal mezcals in the Oaxaca...

  • Tyler Colman
    There are a million wine blogs out there, offering a million different approaches to this most complex and delightful subject, but Colman's stands out. Styling himself "Dr. Vino" (he has a doctorate in "the political economy of the wine industry in France...

  • Amanda Cohen
    The fact that Amanda Cohen owns an entirely vegetarian restaurant is cool in itself, but what’s even better is that it’s really good. Embracing "haute vegetable cuisine," Cohen is keen on the dining experience and created Dirt Candy with the idea that...

  • Jim Clendenen
    Clendenen looks like the drummer in a Southern jam band, has made wines inspired by Mexican wrestlers and Italian porn stars, and owns more Hawaiian shirts than Don Ho. More to the point, through his Au Bon Climat winery and related enterprises, Clendenen...

  • David Chang
    You could talk about the hype and the attitude, the highly unconventional food magazine (Lucky Peach) published by McSweeney's, the growing empire, the pork buns, the ramen, the aesthetic (consider the restaurants’ décor and the graffiti mural outside of...

  • Jennifer Carroll
    The Philadelphia-born Carroll, who was a law student before she went to culinary school, is what an earlier generation used to call a tall, cool drink of water. After working at restaurants in San Francisco and her hometown, Carroll — who took sixth place...

  • Todd Carmichael
    Let’s ignore for a moment the fact that he’s the co-founder and CEO of La Colombe coffee roasters, a premium coffee chain founded in Philadelphia and now expanded to New York, Chicago, and Seoul, South Korea and think about his other...

  • Tom Bulleit
    Just consider this life story: Thomas E. Bulleit, Jr. grew up working in a distillery, earned a law degree on the GI Bill, went into the military, practiced law for 30 years, and then decided to go into the bourbon business with his great-great-...

  • Daniel Boulud
    Is it cool to be French? This seemingly indefatigable chef–restaurateur sure makes it seem that way. With three Michelin stars, four stars from The New York Times, four James Beard Awards, the Chevalier de la Légion d'Honneur — if coolness were just based...

  • Danny Bowien
    This Oklahoma-raised, former indie band frontman basically opened a Chinese restaurant inside another Chinese restaurant in San Francisco (Mission Chinese Food within Lung Shan Restaurant, on Mission Street), turning an uncelebrated spot into one with...

  • Tito Beveridge
    Not long ago, the irreverent radio host Elvis Duran was talking about a phone-in guest scheduled for his morning show. We've had all the great stars of music on, he said — Katy Perry, Lady Gaga, Justin Bieber, and the rest — but the person he was really...

  • Jeff Berry
    Google Jeff "Beachbum" Berry, and you get things like "rum expert and tiki demi-god" and "leader of a worldwide cult of tiki." As the author of five books on vintage tiki drinks (Potions of the Caribbean is his latest) and cuisine, co-founder of the Faux-...

  • Rick Bayless
    The Oklahoma-born Rick Bayless is perhaps best known for hosting Mexico: One Plate at a Time, a cooking show on Public Broadcasting Service that is now in its ninth season. Bayless has spent most of his career researching and sharing his knowledge on the...

  • Mario Batali
    He turned orange Crocs into a fashion statement. He hams it up with Jimmy Fallon. He traveled through Spain in a convertible with Gwyneth Paltrow, is opening super high-end Italian megastores right and left, and plays everything from Led Zeppelin to...

  • Dave Arnold
    Can tradition and innovation exist comfortably in the same glass? In Arnold's world, they sure can. Arnold, who was a philosophy major at Yale before he became an innovator of culinary technology and food science, is part old-school bartender and part...

  • José Andrés
    Where in the world is José Andrés? Washington, D.C., Miami, Los Angeles, Haiti, Spain, and who knows where else, sometimes seemingly all in the same week. He must have more frequent flyer miles than most of us have brain cells. Following this ceaselessly...

  • Grant Achatz
    Achatz's culinary pedigree includes training with Thomas Keller, Ferran Adrià, and the late Charlie Trotter. After basically being told by Trotter that he was persona non grata, he returned to Chicago and took over the city, first with Trio (making a...

  • Randall Grahm
    "We've been so busy at chez Doon of late," wrote Grahm in a dispatch from his Bonny Doon Vineyard in California's Santa Cruz Mountains, "that we've not sent samples out in essential a counoise' age…[L]et us know which of these...

  • Jonathan Gold
    OK, so one way to be cool is to know what you want and to use your strengths to express your identity to the best of your ability. Who's cooler, then, than a guy who not only wins a Pulitzer Prize (among many other honors) for his food criticism, but...

  • Aaron Franklin
    The Texas barbecue tradition is full of ancient pitmasters with pits even older than they are. Franklin meets them on their own turf. His Franklin Barbecue in Austin, just named “best barbecue in the world” by Texas Monthly, grew out of a food...

  • Bobby Flay
    Flay is a household name, in and out of the business. The so-called “George Clooney of food" has a bunch of restaurants and Iron Chef titles under his belt, and has shaken up the culinary world with his unforgettable TV personality, as expressed on such...

  • Susan Feniger
    Sure, she's one of TV's Too Hot Tamales — with longtime colleague Mary Sue Milliken, her collaborator on the Border Grill restaurants in Los Angeles and Las Vegas — and an acknowledged expert on Mexican and Latin American cuisine as well as...

  • Elizabeth Falkner
    From her signature blonde rock star hair to her offhanded ease in any kitchen, whether she’s making James Beard award-winning pastries or excelling in the Worldwide Pizza Championships, Falkner is just one of those people who projects a laid-back mien...

  • Brian Ellison
    There are scores of artisanal distilleries around America today (heck, sometimes it seems as if there are scores of artisanal distilleries just in Brooklyn alone), so what makes Brian Ellison, president and CEO of Death's Door Spirits, something special?...

  • John T. Edge
    For starters, Edge looks cool: He was wearing thick-rimmed glasses long before every hipster in America started sporting a pair and his signature soul patch actually somehow lends him soul, not that he wouldn't have it anyway. As an author of books...

  • Kerry Diamond & Claudia Wu
    Diamond and Wu are the dream team behind the twice-yearly Cherry Bombe Magazine, which celebrates women in all aspects of the food industry. They’ve also organized the sold-out Cherry Bombe Jubilee, this March 30, which does the same thing while allowing...

  • Dom DeMarco Sr.
    Dom DeMarco Sr. isn’t just cool — when it comes to New York City pizza, he's a legend. Arriving in New York City from Caserta, near Naples (birthplace of pizza) in 1959, he opened Di Fara Pizza on Avenue J in Brooklyn and has been doing it his way, pie by...

  • Camas Davis
    Davis was the research editor at Saveur under Colman Andrews, now The Daily Meal's editorial director, and then went off to Portland, Ore. as managing editor and food editor at Portland Monthly. Somewhere along the line, she decided that she wanted to...

  • Robert Del Grande
    The wry, soft-spoken, and amiable Del Grande (who recently joined The Daily Meal Council) came to Texas from California with a Ph.D. in biochemistry, turned himself into one of the best and smartest "new Southwestern" chefs, and galvanized the Houston...

  • Darrell Corti
    One sign of how cool this Italian-American Sacramento grocer is the fact that he'll think the whole idea of being considered cool is just plain silly. Running the family business in the California capital is a full-time job, and he doesn't have spare...

  • Ron Cooper
    New York's Guggenheim Museum and the Los Angeles County Museum of Art are but two of the institutions in which Cooper's light sculptures and other environmental installations can be found — but after he discovered true artisanal mezcals in the Oaxaca...

  • Tyler Colman
    There are a million wine blogs out there, offering a million different approaches to this most complex and delightful subject, but Colman's stands out. Styling himself "Dr. Vino" (he has a doctorate in "the political economy of the wine industry in France...

  • Amanda Cohen
    The fact that Amanda Cohen owns an entirely vegetarian restaurant is cool in itself, but what’s even better is that it’s really good. Embracing "haute vegetable cuisine," Cohen is keen on the dining experience and created Dirt Candy with the idea that...

  • Jim Clendenen
    Clendenen looks like the drummer in a Southern jam band, has made wines inspired by Mexican wrestlers and Italian porn stars, and owns more Hawaiian shirts than Don Ho. More to the point, through his Au Bon Climat winery and related enterprises, Clendenen...

  • David Chang
    You could talk about the hype and the attitude, the highly unconventional food magazine (Lucky Peach) published by McSweeney's, the growing empire, the pork buns, the ramen, the aesthetic (consider the restaurants’ décor and the graffiti mural outside of...

  • Jennifer Carroll
    The Philadelphia-born Carroll, who was a law student before she went to culinary school, is what an earlier generation used to call a tall, cool drink of water. After working at restaurants in San Francisco and her hometown, Carroll — who took sixth place...

  • Todd Carmichael
    Let’s ignore for a moment the fact that he’s the co-founder and CEO of La Colombe coffee roasters, a premium coffee chain founded in Philadelphia and now expanded to New York, Chicago, and Seoul, South Korea and think about his other...

  • Tom Bulleit
    Just consider this life story: Thomas E. Bulleit, Jr. grew up working in a distillery, earned a law degree on the GI Bill, went into the military, practiced law for 30 years, and then decided to go into the bourbon business with his great-great-...

  • Danny Bowien
    This Oklahoma-raised, former indie band frontman basically opened a Chinese restaurant inside another Chinese restaurant in San Francisco (Mission Chinese Food within Lung Shan Restaurant, on Mission Street), turning an uncelebrated spot into one with...

  • Daniel Boulud
    Is it cool to be French? This seemingly indefatigable chef–restaurateur sure makes it seem that way. With three Michelin stars, four stars from The New York Times, four James Beard Awards, the Chevalier de la Légion d'Honneur — if coolness were just based...

  • Tito Beveridge
    Not long ago, the irreverent radio host Elvis Duran was talking about a phone-in guest scheduled for his morning show. We've had all the great stars of music on, he said — Katy Perry, Lady Gaga, Justin Bieber, and the rest — but the person he was really...

  • Jeff Berry
    Google Jeff "Beachbum" Berry, and you get things like "rum expert and tiki demi-god" and "leader of a worldwide cult of tiki." As the author of five books on vintage tiki drinks (Potions of the Caribbean is his latest) and cuisine, co-founder of the Faux-...

  • Rick Bayless
    The Oklahoma-born Rick Bayless is perhaps best known for hosting Mexico: One Plate at a Time, a cooking show on Public Broadcasting Service that is now in its ninth season. Bayless has spent most of his career researching and sharing his knowledge on the...

  • Mario Batali
    He turned orange Crocs into a fashion statement. He hams it up with Jimmy Fallon. He traveled through Spain in a convertible with Gwyneth Paltrow, is opening super high-end Italian megastores right and left, and plays everything from Led Zeppelin to...

  • Dave Arnold
    Can tradition and innovation exist comfortably in the same glass? In Arnold's world, they sure can. Arnold, who was a philosophy major at Yale before he became an innovator of culinary technology and food science, is part old-school bartender and part...

  • José Andrés
    Where in the world is José Andrés? Washington, D.C., Miami, Los Angeles, Haiti, Spain, and who knows where else, sometimes seemingly all in the same week. He must have more frequent flyer miles than most of us have brain cells. Following this ceaselessly...

  • Grant Achatz
    Achatz's culinary pedigree includes training with Thomas Keller, Ferran Adrià, and the late Charlie Trotter. After basically being told by Trotter that he was persona non grata, he returned to Chicago and took over the city, first with Trio (making a...

  • Gourmet Rhapsody by Muriel Barbery
    In this book, the world’s most renowned restaurant critic is on his deathbed, longing for one last, perfect bite. This introspective journey through the mind and career of a true gourmand discusses not only what it’s like to wield true power (this critic...

  • Babette's Feast by Isak Dinesen
    This classic short story from the author of Out of Africa is about two pious Norwegian sisters who open their home to a mysterious woman named Babette. While the book’s main theme is about puritanism’s restriction of pleasure, the feast that Babette...

  • The Joy Luck Club, Amy Tan
    Food plays a central role in the lives of the four elderly Chinese women who make up the book’s titular club, and it also plays a central role in this book. As they get together to play mah-jongg and gossip, food is never far from the center of the story...

  • The Particular Sadness of Lemon Cake by Aimee Bender
    This magical novel is about a little girl who discovers that when she eats something, she can taste the emotions of those who made the food. Simultaneously heartbreaking and hilarious, this story follows the girl as she gets older, gains unwanted insight...

  • High Bonnet by Idwal Jones
    The high bonnet is the tall white toque worn by the highest-ranking chefs, and this 1945 novel follows a young chef as he works his way from apprentice to chef de cuisine at one of France’s most renowned restaurants. This book, and all of its characters,...

  • The Last Chinese Chef by Nicole Mones
    Best known for her novel Lost in Translation, Mones shifts her attention to food in this novel about a food writer who, reeling from her husband’s death, learns about a paternity claim filed against him from Beijing. Before traveling there to investigate...

  • The Debt to Pleasure by John Lanchester
    Part novel, part cookbook, part treatise, part jigsaw puzzle, part travelogue, this hilarious and captivating book takes us inside the head of pretentious epicure Tarquin Winot as he travels from Portsmouth to the South of France, filling us in on his...

  • The Belly of Paris by Emile Zola
    The legendary Les Halles food market in Paris is the setting for this 19th century classic from Emile Zola. Following a fish inspector at the market, we gain insight into not only the French working class of the era, but also what was being sold at the...

  • St. Burl's Obituary by Daniel Akst
    The story of an overweight journalist who gets caught up in a murder mystery before heading out west, gaining and losing massive amounts of weight, and eventually returning back to New York unrecognizably thin and under a different identity, St. Burl’s...

  • The Passionate Epicure by Marcel Rouff
    Published in 1924, this classic novel is made up of a series of vignettes revolving around the culinary exploits of the fictional Dodin-Bouffant, based on the legendary gourmand Brillat-Savarin. It captures the beauty of French cuisine perhaps better than...

  • 10 Novels Every Food-Lover Should Read
    For many of us, food is life and life is food. We spend our days thinking about where we’ll be enjoying our next meal, and our nights dreaming of meals we’ve enjoyed in the past. So why not fill your non-eating waking hours with stories...

  • 1) Carrabba’s Italian Grill
    This chain was started by two Sicilians from Texas, Johnny Carrabba and his uncle Damian Mandola with a single Houston location that opened in 1986. Today there are 240 locations in 32 states, with the majority in Florida, where its parent company,...

  • America’s 50 Best Casual Restaurants
    Each year when we set out to compile our ranking of America’s 101 Best Restaurants, we’ve been hit with a dilemma: Do restaurants like the legendary Frank Pepe Pizzeria, as stellar as they are, really belong in the same category as Eleven...

  • 12) Fazoli’s
    Founded in 1988 in Lexington, KY, there are currently more than 200 outposts of Fazoli’s in 26 states. Today the super-casual chain is best known for its unlimited breadsticks; inexpensive bowls of oven-baked pastas like baked spaghetti topped with your...

  • 11) Biaggi’s Ristorante Italiano
    Biaggi’s takes a white-tablecloth approach to Italian dining while still staying casual and keeping prices reasonable. Since first opening in Bloomington, Ill. in 1999, they’ve expanded to 23 locations in 12 states. Popular menu items include carpaccio,...

  • America’s 12 Best Italian Restaurant Chains
    Like Irish pubs and Chinese takeouts, you’d be hard-pressed to find a moderately-populated town without an Italian restaurant. And for much of the country, that Italian restaurant is a chain. We canvassed the country, and from corporate behemoths...

  • Frito Lay’s WOW Chips
    It sounded almost too good to be true: An alternative to oil, in which chips and other greasy snacks could be fried but would take on almost no fat and calories! When Frito-Lay rolled out a new line of WOW! chips that had been fried in the stuff, called...

  • Funky Fries
    For one brief, shining moment in 2002 and 2003, not only was it possible to eat fries with blue ketchup, it was possible to eat blue fries with blue ketchup. For some strange reason, Ore-Ida got it into their heads that kids really wanted to be able to...

  • Reddi-Bacon
    Back in those heady 1970s, everything was about convenience. Just look at Reddi-Whip. Why spend the time to whip your own cream when you could just shake a can and deposit it directly into your face? The bold individuals behind the now-ubiquitous can of...

  • Jell-O for Salads
    It might be tough to believe, but there was a time in American history when so many people were making Jell-O-based salads that the company felt compelled to release a product that was specifically intended to encase vegetables. Ads for celery-flavored...

  • Cosmopolitan Yogurt
    This one is more of a brand crossover than a brand extension, but it's still a very strange one. In 1999, the folks at Cosmopolitan magazine had an idea: they’d get into the food game. While it’s unclear exactly what motivated them to release Cosmo-...

  • Colgate Kitchen Entrees
    We suppose the idea behind Colgate Kitchen Entrees was the fact that you’d eat the Colgate frozen dinner and then brush your teeth with Colgate toothpaste, but this one just simply didn’t work. The frozen food market was already pretty saturated when...

  • Kellogg’s Breakfast Mates
    In 1998 Kellogg’s had an idea: Why take the time to pour a bowl of cereal, walk over to the fridge, grab the milk, pour said milk over the cereal, then put the milk away and get a spoon before eating? Why not just package a single serving of cereal...

  • Campbell’s Souper Combos
    Who doesn’t love a soup and sandwich? In the early 80s, Campbell’s decided to test out a microwavable soup/ sandwich combo in varieties like tomato soup with grilled cheese, vegetable soup and a hot dog or cheeseburger, clam chowder with a fish sandwich,...

  • Frito-Lay Lemonade
    It would appear to make perfect sense: you’re eating a salty snack made by Frito-Lay, and you get thirsty. Why not reach for a thirst-quenching lemonade, also made by Frito-Lay? Unfortunately for the company, consumers associate Frito-Lay with potato...

  • Chiquita Frozen Juice Bars
    When you think of "Chiquita," what’s the first word that comes to mind? Bananas, most likely, and Chiquita hates that. They’ve been trying for years to extend their brand beyond bananas, and fresh fruit in general. In 1987, they sunk more than $30 million...

  • Gerber Singles
    Possibly the most embarrassing and head-scratchingly awful food product release of all time, Gerber Singles were a disaster from top to bottom. Just look at these things! Baby food jars, filled with busted-looking food mush, intended as a meal for one....

  • Pepsi AM
    Studies showed that coffee consumption was down in the late 80s, so in 1989 Pepsi decided to attempt to fill a hole in the market by introducing  Pepsi AM, which contained 28 percent more caffeine. Sales were down from day one, largely because of...

  • Heublein’s Wine & Dine
    Heublein was a popular producer and distributor of alcoholic beverages, and is widely credited with helping popularize Smirnoff. They also sold a wide variety of premade cocktails, including "Malcolm Hereford’s Cow," a milk-based drink that was a big fad...

  • Heinz EZ Squirt
    The reputable E.J. Heinz company stooped to what might be an all-time low in 2000, when they introduced a new ketchup, one that tasted just like the original but was a sickly shade of green. The stuff actually sold well at the time, and purple and blue...

  • Life Savers Soda
    In the sugar-sweet 1980s, Life Savers set out to create a line of sodas with flavors that resembled those of their classic flavor lineup: lime, grape, orange, pineapple, and fruit punch. The drinks tested well and were expected to join the ranks of other...

  • New Coke
    Quite possibly the most infamous product release of all time, New Coke has become synonymous with epic failure. Introduced in 1985 as a completely reformulated Coca-Cola after extensive market research and testing, the company was convinced that Americans...

  • 16 Humiliating and Hilarious Food and Drink Product Fails
    When we go to the supermarket, we have certain expectations of the products that we’ll see there. For example, ketchup will be red, not purple. Jell-O will not be celery-flavored. Life Savers will be little round candies, not soda. When these...

  • Chef Leah Cohen on the St. Croix Wine & Food Experience
    You most likely know Leah Cohen from her very impressive showing in Top Chef ‘s fifth season. Based in New York, the show also introduced us to the likes of Carla Hall, Fabio Viviani, and Stefan Richter, but it was Cohen who emerged as one of the...

  • 1) Carrabba’s Italian Grill
    This chain was started by two Sicilians from Texas, Johnny Carrabba and his uncle Damian Mandola with a single Houston location that opened in 1986. Today there are 240 locations in 32 states, with the majority in Florida, where its parent company,...

  • 2) Bertucci’s
    The first Bertucci’s opened in Somerville, Mass. In 1981, and the centerpiece of each of the 89 restaurants is its brick oven, which turns out everything from legitimately delicious pizza to calzones and roasted vegetables and meatballs. You can build...

  • 3) The Old Spaghetti Factory
    One of the older Italian chains around, The Old Spaghetti Factory got its start in Portland, Ore. in 1969. Many of the chain’s 45+ restaurants are located in old refurbished warehouses, and décor is heavy on antiques including chandeliers, stained glass,...

  • 4) Romano’s Macaroni Grill
    Founded by Philip Romano near San Antonio in 1989, Macaroni Grill now has more than 200 locations nationwide and in countries including Egypt, Mexico, and Japan. The menu features a nice selection of antipasti, salads, flatbreads, a “create your own pasta...

  • 5) Maggiano’s Little Italy
    Maggiano’s had its origins in 1991, when Rich Melman opened the first one in Chicago’s River North neighborhood, and there are currently locations in 22 states. It boasts a menu of classic Italian-American favorites along with some specialties like their...

  • 6) Johnny Carino’s
    Johnny Carino’s has more than 130 locations around the world, and while classics like chicken parm, spaghetti and meatballs, and lasagna are available, it’s the specialties that set this restaurant apart from the pack. Made fresh in-house, they include...

  • 7) Olive Garden
    There are more than 800 locations of Olive Garden around the country, and for many, this was their first introduction to the world of 'Italian' cuisine. While the ‘Culinary Institute’ they brag about in commercials turned out to be a sham and they’re...

  • 8) Buca di Beppo
    Roughly translated as “Joe’s Basement,” Buca di Beppo was founded in 1993 and is owned by Planet Hollywood. It’s known for its boisterous atmosphere, family-style platters, vintage photos in every restaurant, and different theme in every location (even...

  • 9) Zio’s Italian Kitchen
    Zio’s has 21 locations across Colorado, Kansas, Missouri, New Mexico, Oklahoma, and Texas, each with an open kitchen and a spacious ‘piazza-style’ atmosphere. Popular menu items include pepperoni bread, Italian nachos, shrimp with artichokes, mushrooms,...

  • 10) The Spaghetti Warehouse
    With 15 locations in seven states, this chain is a popular fixture in each of its cities. Like The Old Spaghetti Factory (which came three years earlier), many restaurants are located in old warehouses and each one has a trolley car in the middle of the...

  • 1) Katz’s Delicatessen, New York City
    Katz’s Deli, on New York’s Lower East Side, is a New York institution. Their corned beef and pastrami, made on-premises and sliced to order, are legendary, and the simple act of taking your ticket, standing in line, bantering with the counterman while...

  • 2) Shake Shack, Various Locations
    America’s best fast-food burger is Shake Shack. Yes, it’s better than In-N-Out, and yes, it has its own secret menu… kind of (it’s called Danny Meyer’s hospitality philosophy). What started as a hot dog cart in Madison Square Park in 2001...

  • 3) Franklin BBQ, Austin, Texas
    By 10 a.m. on a Friday there will be more than 90 people in line at this modest establishment, which traces its roots back to 2009 and a turquoise trailer. The 90 people who show in the next half-hour wait in vain; a waitress will tell them that...

  • 4) Kreuz Market, Lockhart, Texas
    Kreuz Market, originally a meat market and a grocery store, was founded by Charles Kreuz (pronounced "krites" in these parts) in 1900. Like most markets at the time, it pit-barbecued the better cuts of meat and made sausage out of the lesser cuts....

  • 5) Hot Doug’s, Chicago
    When Hot Doug’s first opened at its original location in Roscoe Village in 2001 (it moved to its current spot in 2004 after a fire), there were people who doubted its owner Doug Sohn’s vision of a menu limited to hot dogs and sausages — even...

  • 6) Mission Chinese Food, San Francisco
    While the white-hot New York location remains in limbo, chef Danny Bowien’s San Francisco original is still going strong, and very well just might be the most famous Chinese restaurant in America today, commanding hours-long waits that are only somewhat...

  • 7) Hominy Grill, Charleston, S.C.
    Unpretentious, classic Southern dishes are key at downtown Charleston’s Hominy Grill, where chef–owner Robert Stehling serves up stone-ground grits, house-made sausages, and fried green tomatoes in what was once a barbershop. The classic 1950s diner...

  • 8) Willie Mae’s Scotch House, New Orleans
    You haven’t truly had fried chicken until you’ve had it from Willie Mae’s, a legendary restaurant located in New Orleans’ Fifth Ward since 1956. Look around the two no-frills dining rooms and you’ll see nothing but fried chicken, even though other...

  • 9) Ben’s Chili Bowl, Washington, D.C.
    It might tweak some Washingtonians to hear, but along with the Jumbo Slice, as bagels and pizza are to New York, so the half-smoke is one of the capital’s most iconic foods. The celebrity (and presidential) photos on the wall are clear indications of...

  • 10) Arthur Bryant’s, Kansas City, Mo.
    Probably the most famous barbecue restaurant in America — thanks largely to the efforts of Kansas City-born writer Calvin Trillin, who in 1974 wrote in Playboy that it was "possibly the single best restaurant in the world." Arthur Bryant’s grew...

  • 11) Frank Pepe Pizzeria Napoletana, New Haven, Conn.
    If you want to discuss the loaded topic of America's best pizza with any authority, you have to make a pilgrimage to this legendary New Haven pizzeria. Frank Pepe opened his doors in New Haven, Connecticut’s Wooster Square in 1925, offering...

  • 12) Di Fara, Brooklyn
    Domenico DeMarco is a local celebrity, having owned and operated Di Fara since 1964. Dom cooks both New York and Sicilian-style pizza Wednesday through Sunday (noon to 4:30 p.m., and from 6:30 p.m. to 9 p.m.) for hungry New Yorkers and tourists...

  • 13) Pizzeria Mozza, Los Angeles
    Renowned baker and chef Nancy Silverton teamed up with Italian culinary moguls Mario Batali and Joe Bastianich to open Osteria Mozza, a Los Angeles hot spot where the famous clientele pales in comparison to the innovative, creative fare....

  • 14) Flour + Water, San Francisco
    Although this San Francisco restaurant whips up some spectacular house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef...

  • 15) Ippudo, New York City
    The big, slurp-worthy bowls of New York City’s best ramen draws customers back again and again to the to this original Manhattan location in the East Village of one of Japan's best-known ramen chains (there is now a second location on the West...

  • 16) Pok Pok, Portland
    When Andy Ricker opened Pok Pok in 2008, he took the Pacific Northwest, and many of the nations most devoted eaters, by storm with his uniquely refined approach to Southeast Asian street food. In fact, his Vietnamese-inspired chicken...

  • 17) Parm, New York City
    When Rich Torrisi and Mario Carbone opened a small restaurant called Torrisi Italian Specialties in 2009, serving sandwiches by day and an inexpensive tasting menu by night, they likely had no idea what a phenomenon it would become. The place...

  • 18) John’s of Bleecker, New York City
    Yes, John's of Bleecker is on the tourist rotation, but there's a reason this place has become an institution. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. You can choose from their available toppings...

  • 19) Ramen Shop, Oakland, Calif.
    Ramen Shop has been absolutely slammed since three Chez Panisse alumni first opened the doors early last year, and with good reason: Even though there are only five appetizers, three ramen varieties, and a few desserts available at all times, everything...

  • 20) Anchor Bar, Buffalo, N.Y.
    As legend has it, on the evening of March 4, 1964, Dominic Bellissimo was tending bar while his mother Teressa manned the kitchen. When a group of his hungry friends showed up, Dominic asked Teressa to whip up some food for them, so she took some chicken...

  • 21) BrisketTown, Brooklyn
    New Yorkers have shed the barbecue wasteland moniker in large part because of the influence of the Big Apple Barbecue Block Party, an annual festival that has acquainted Gothamites to great barbeque from some of America's most significant pitmasters for...

  • 22) Grimaldi’s, Brooklyn
    Being able to do the mental gymnastics intrinsic to understanding the history behind one of New York City — er, Brooklyn’s most storied pizzerias isn’t required for you to enjoy a slice of its famous pizza, but we have a few minutes while you wait in line...

  • 23) Guelaguetza, Los Angeles
    If you’re looking for authentic Oaxacan cuisine in Los Angeles, look no further: Guelaguetza very well might be the best in the country. The expansive menu ranges from breakfast dishes like huevos rancheros to chicken enrobed in red and black moles (...

  • 24) Pizzeria Bianco, Phoenix
    "There’s no mystery to my pizza," Bronx native Chris Bianco was quoted as saying in The New York Times. "Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at Mike's Deli in the Bronx, sea salt,...

  • 25) Mother’s, New Orleans
    If you’ve ever been to Mother’s, the very mention of it should get your mouth watering. Since 1938, folks have been lining up daily to enjoy heaping breakfasts and traditional Cajun specialties. But the real star of the show here is the carving station,...

  • 26) Domenica, New Orleans
    Chef Alon Shaya (who was just nominated for a James Beard Award for Best Chef- South) serves some of America's best pizza at John Besh Restaurant Group's New Orleans restaurant Domenica (Italian for "Sunday") in the renovated and historic...

  • 27) Second Avenue Deli, New York City
    Abe Lebewohl was a true New York original: a Polish immigrant who came to America in 1950, his first job was a soda jerk at a Coney Island deli, where he graduated to counterman. In 1954 he invested his life savings in opening a small luncheonette on...

  • 28) Pink’s, Los Angeles
    Is there anything about Pink’s that hasn’t been said? Hard to imagine. Even detractors define themselves by it. But you won’t find many of those — just check out the line at this family-owned hot dog stand that has been around since 1939. At our...

  • 29) La Taquería, San Francisco
    When it comes to leaders of a culinary genre, there are few restaurants in America with greater gravitas for their respective focus than San Francisco’s La Taquería has for tacos. That challenges it, and its tacos (carnitas among them, quite...

  • 30) Una Pizza Napoletana, San Francisco
    When Anthony Mangieri closed the East Village’s Una Pizza Napoletana in 2009 "to make a change," move West, and open somewhere he could get "a chance to use his outrigger canoe and mountain bike more often," it was the ultimate insult...

  • 31) Big Bob Gibson Bar-B-Q, Decatur, Ala.
    Bob Gibson worked for the L & N Railroad and hosted barbecues in his backyard on the weekends. In 1952, he opened Big Bob Gibson Bar-B-Q on Sixth Avenue in Decatur. Gibson’s grandson, Don McLemore, took over in 1972. When the restaurant burned...

  • 32) La Condesa, Austin, Texas
    This "modern Mexican" restaurant does things its own way: there's a sea trout ceviche with pineapple-ají sorbet, a roasted cauliflower "steak" with chipotle-raisin purée and chile de árbol vinaigrette, and a lump crab tostada with green mango...

  • 33) Xi’An Famous Foods, Various Locations, New York City
    With several no-frills locations in New York, including Flushing, Chinatown, and the East Village, Xi’An is one of the only places in the country to get your fix of the traditional foods of the Chinese city by the same name. You’ll be glad you...

  • 34) Kuma’s Corner, Chicago
    It’s the sign of a great food city when you can find two crazy restaurants within three blocks of each other. So it is in the case of Hot Doug’s and Kuma’s Corner, some would argue Chicago’s best hot dog and burger joints. It’s not a quiet...

  • 35) Gus's World Famous Fried Chicken, Memphis, Tenn.
    If you find yourself in Memphis and in the mood for quite possibly the best fried chicken you will ever eat, head on over to Gus’s, or even better, the original location, a small shack located 40 miles outside of town. No-frills and all about the chicken...

  • 36) Domilise’s, New Orleans
    The conversation about New Orleans' best po'boys is a serious enough one to have set The Times-Picayune's own restaurant critic Brett Anderson on one of the city's most cherished endeavors: to find the best roast beef po'boy. Sure, that meant hitting up...

  • 37) Langer’s Delicatessen, Los Angeles
    Opened by Russian immigrants who relocated from New York to Los Angeles, Langer’s is a deli steeped in tradition. The deli is known best for its #19 sandwich made with hot pastrami, coleslaw, a slice of Swiss cheese, and Russian dressing on hot rye...

  • 38) Charles Vergo’s Rendezvous, Memphis, Tenn.
    Charles Vergo's Rendezvous is consistently ranked among the best barbecue joints in the country, and you do not want to miss out on their ribs. What makes these ribs so good is the rub, or as they call it, "the seasoning" (word is that it’s not...

  • 39) Parkway Bakery & Tavern, New Orleans
    Spend the afternoon at this homey tavern among locals at the more-than-a-century old building that overlooks the Bayou St. John. The beer is cheap, and the po’boys might just be the best in town. Opt for the fried oyster if available, or go for the home-...

  • 40) Dick’s Drive-In, Seattle
    With six locations, Dick’s is a Seattle institution and its owners know that if it ain’t broke, don’t fix it. For nearly 60 years, Dick’s has been serving an unchanging menu of never-frozen, one-eighth-pound burgers that are delivered daily,...

  • 41) Night + Market, Los Angeles
    “Our restaurant is very small, very cramped, and very loud,” notes Night + Market’s website. You can almost imagine chef Kris Yenbamroong warning, “Know what you’re getting yourself into!” While Yenbamroong has no formal culinary training, he’s not...

  • 42) Mi Tierra Café Y Panadería, San Antonio
    Locals and visitors alike fill this big, boisterous, absolutely dependable Tex-Mex restaurant and bakery — bedecked with Christmas lights and open 24 hours a day — for fajita platters, enchiladas, quesadillas, and more (including first-rate...

  • 43) Little Goat, Chicago
    A diner unlike any other, Little Goat is chef Stephanie Izard’s follow-up to her acclaimed (and perpetually mobbed) flagship, Girl & the Goat, which is a perennial member of our 101 Best Restaurants in America club. The menu includes all-day breakfast...

  • 44) Prince's Hot Chicken Shack, Nashville, Tenn.
    Like fried chicken? Then no trip to Nashville should be complete without a trip to Prince's Hot Chicken Shack, a homespun restaurant started by William and Thornton Prince more than 60 years ago that serves the Platonic ideal of Nashville-style fried...

  • 45) Roscoe’s House of Chicken & Waffles, Los Angeles
    Roscoe’s does two things, and they do them very, very well: chicken and waffles. Founded in 1975 by Harlem native Herb Hudson, Roscoe’s helped to popularize a culinary combination that many consider strange until they try it: the wide and flat waffles...

  • 46) Hill Country Barbecue, New York City
    The brisket, sausage, pork ribs, and smoked prime rib at Hill Country pay homage to — where else? — Texas’ Hill Country. They’re peppery, delicately scented with wood smoke, and in need of no sauce. Pitmaster Elizabeth Karmel has crafted a honky tonk-...

  • 47) Fette Sau, Brooklyn
    Brooklyn’s Fette Sau is one of the few smokehouses in America to use exclusively heritage animals from local farms. The full list of meats served by the restaurant is like a reference book of heritage breeds: Piedmontese beef; a mysterious...

  • 48) Gott’s Roadside, St. Helena, Calif.
    Back in 2011, Taylor's Automatic Refresher, a popular California hamburger stand, renamed its three locations (Napa, St. Helena, and San Francisco's Ferry Building) because its owners, brothers Joel and Duncan Gott, didn't own rights to the name, and...

  • 49) Santa Fe Bite, Santa Fe, N.M.
    Down the Old Las Vegas Highway (the original Route 66), the green chile cheeseburger joint Bobcat Bite, founded by Mitzi Panzer in 1953, has been hailed by Hamburger America's George Motz,Roadfood's Jane and Michael Stern, Food Network...

  • 50) Gray’s Papaya, New York City
    Gray’s Papaya  is shockingly down to only one location, on the Upper West Side, after the one on Eighth Street in the West Village unceremoniously closed a couple of months ago, but it remains a New York institution as well as a great place to get a...

  • 11) There are “Spam Vallies”
    In England, a “Spam Valley” is what it’s called when there’s a neighborhood where it’s assumed that rich people live, but in fact it’s populated by very poor people. That’s a rather specific type of locale. 

  • 10) There was Once Kosher Spam
    During the 2000’s, a kosher variety known as Loof was distributed as field rations by the Israeli military. Made from chicken or beef, it was phased out in 2008. 

  • 9) There are Museums and Festivals for It
    There’s a 16,500 square-foot Spam Museum in Austin, Minn. Where you can learn the history of the luncheon meat and watch live cooking demonstrations. There’s an annual “Spam Jam” in Waikiki as well as a yearly Spam Parade & Festival in Shady Grove,...

  • 8) It’s Incredibly Unhealthy
    Should you decide to set about consuming a whole tin of the stuff for yourself, you’ll be ingesting nearly 100 grams of fat, more than 1,000 calories, 240 milligrams of cholesterol, and a whopping 4,696 milligrams of sodium, nearly double the USDA's...

  • 7) The Characters in the Monty Python Sketch Have Names
    Spam’s most legendary contribution to pop culture is arguably the hilariously bizarre Monty Python’s Flying Circus sketch. A couple sitting in a restaurant attempts to order from a menu where just about every item includes Spam, and the Vikings at the...

  • 6) It’s Beloved across Asia and in Hawaii
    Spam was served for breakfast, lunch, and dinner in the Pacific during WWII and the Korean War because fresh meat was hard to come by, and the natives quickly developed a taste for it, one that continues to this day. South Koreans consume more Spam than...

  • 5) It’s No Mystery Meat
    Hormel has always been pretty straightforward about what goes into the can, even though people continue to be wary of it. It’s made with pork shoulder and ham, along with salt, water, sugar, potato starch, and nitrites. It’s basically made from the same...

  • 4) The Amount Produced is Insane
    A whopping 44,000 cans of spam, or 33,000 pounds, are produced every hour worldwide, to be consumed in more than 40 countries. That’s a whole lot of Spam. 

  • 3) There Used to be a Mascot
    Ever hear of Slammin’ Spammy? He was a machine gun-toting, bomb-hurling, angry-faced pig introduced by Hormel to help support the war effort, and showed up on everything from clothing to bombers. 

  • 2) It Powered the Russians During WWII
    While it’s common knowledge that Spam was popular with American GI’s, a whopping 100 million pounds of the stuff was consumed by Russian forces during the war. “Without Spam, we wouldn’t have been able to feed our army,” Russian Premier Nikita Krushchev...

  • 1) The Name is Still a Mystery
    While most people assume SPAM is short for “spiced ham,” only a handful of people know its true origin — and they’re not telling. The name was actually suggested in naming contest by Ken Daigneau, a Hormel VP’s brother, before the product was introduced...

  • 11 Things You Didn’t Know About SPAM
    Spam, Spam, Spam, Spam… is there any food product in existence that’s been mocked more than Spam? Twinkies, possibly, but deep down, everyone secretly loves Twinkies. We can’t say the same thing for Spam. When it comes to Spam you...

  • BACtrack Breathalyzer: The Life of Your St. Paddy's Party?
    Breathalyzers have traditionally been expensive contraptions that were strictly the domain of law enforcement officials. But there’s a new device on the market, and not only is it incredibly easy to use, it slips into your pocket and remotely sends...

  • Buffalo
    There are a couple companies out there, like Sayersbrook Bison Ranch and Yankee Farmer’s Market, that produce buffalo bacon, and while it’s hard to tell what part of the buffalo the latter uses to make theirs, the former appears to be using the brisket....

  • Lamb
    Lamb bacon is quickly becoming very popular, and is on the menu at New York’s new Bar Bacon as well as at Brooklyn’s famed butcher shop The Meat Hook. Lamb bellies are quite small, so The Meat Hook rolls theirs up like pancetta, with tasty results....

  • Venison
    Venison bacon is pretty popular in certain circles (especially hunters), and a company called Curley’s even sells a package with curing salt, seasonings, and instructions. Just about every version calls for a combination of ground venison, ground pork,...

  • Seitan
    Seitan is essentially 100 percent wheat gluten, and has a mild flavor and pleasantly chewy texture that makes it a popular meat alternative. Upton’s Naturals sells a bacon seitan, and it’s apparently pretty good: smoky, chewy, and nicely crunchy if you...

  • Elk
    You can technically make bacon out of any meat, and Wisconsin-based Crescent Quality Meats sells bacon with ground and formed elk. Hey, why not?

  • Tempeh
    Tempeh is an Indonesian product made from fermented soybeans, and Tofurky and Lightlife produce varieties that contain far fewer ingredients (and chemicals) than the soy protein bacon. You can also make your own; there are plenty of recipes online....

  • Duck
    Duck bacon, made from duck breast, is some seriously good stuff. The most popular variety is uncured and produced by D’Artagnan, and to make it they take whole moulard duck breasts, give them a salt and sugar rub, smoke them over wood chips, and thinly...

  • Soy Protein
    Companies like MorningStar have figured out a way to produce a semi-reasonable facsimile of bacon using textured soy protein as a base, mixed up with other stuff like egg whites, soybean oil, wheat gluten, vegetable protein, sodium tripolyphosphate,...

  • Coconut
    Yes, someone figured out how to create coconut bacon. A company called Phoney Baloney’s raised money to produce this via an Indiegogo campaign, and voila, now it exists. Made from coconut, tamari, maple syrup, liquid smoke, and grapeseed oil, it actually...

  • Turkey
    The original non-pork bacon, turkey bacon gets no respect. As opposed to whole pieces of meat, turkey bacon is made from turkey that’s been smoked, chopped up, and re-formed into strips. It has a low fat content (around 10 percent), and doesn’t shrink...

  • Beef
    Until very recently, beef bacon has only been available through Halal butchers, but lately it’s been creeping its way onto supermarket shelves more and more. You can find it at your local Whole Foods. Beef bacon is typically made from the navel (the same...

  • 11 Types of Bacon Not Made from Pigs
    In the long and storied history of bacon, at no point has it enjoyed such a moment in the sun as it is right now. One of the most popular foods in existence, cured and smoked pork belly seems to be everywhere you turn. But there are plenty of other...

  • A ‘Taste of the Berkshires' Comes to New York
    On Tuesday night, some of the Berkshires’ finest chefs, farmers, and food producers set up shop inside New York’s Haven’s Kitchen and showed the city what makes the western Massachusetts region’s food culture so spectacular. [...

  • Paper/ Wrappers
    Paper is made out of cellulose, which is entirely indigestible, so if you decided to take a piece of paper out of the office printer and wolf it down, the only negative consequences will most likely be very bizarre looks from your co-workers, and most...

  • Leather
    Should you remove your shoe and attempt to choke it down, it’s going to be a pretty rough experience for you and those around you. But if you’re starving and have access to boiling water, you technically could boil leather for several hours to tenderize...

  • Clay
    Clay occurs naturally in nature, and there are plenty of different varieties of it. As long as it hasn’t been treated with chemicals (or harvested from a toxic plot of land), eating a little won’t hurt you. Keep in mind that there’s zero nutritional value...

  • Chalk
    Chalk is basically pure calcium, and people with calcium deficiencies have been known to eat it by the box. You’ll be fine should you decide to sample a stick, although the texture is a bit chalky. 

  • Elmer’s Glue
    Even though Elmer’s old-fashioned white glue is made with a petroleum-based polymer (not milk, as many people think), it’s still non-toxic, meaning that your body doesn’t process it. Some folks have been known to eat entire bottles of the stuff in one...

  • Play-Doh
    We’re pretty sure that every kid, at some point or another, has taken a taste of Play-Doh. The flavor is unpleasant to say the least, tasting a bit like super-salty raw dough. While eating a whole can of the stuff will most likely give you a stomachache,...

  • Crayons
    There’s something about the smell of a freshly-opened box of Crayola crayons that brings us right back to childhood. They certainly smell good enough to eat, and if you decided to eat one, well, it’ll most likely just go right through you because it’s...

  • 7 Things You Didn’t Know You Could Eat
    Have you ever been sitting in class, watching the teacher write on the chalkboard, when you were overwhelmed by the sudden urge to grab the chalk out of his hands and eat it? Well there are plenty of people out there who eat chalk all the time, so don...

  • 15 Ways to Ask for the Restroom Around the World
    When traveling abroad, there are a few useful phrases that are quite useful to know how to say in the native language. How to get to the train station or pharmacy are useful questions to know, how much something costs is another. Knowing how to say...

  • 1) Rib-Eye
    The top of the heap, the rib-eye is the most prized, expensive, and well-marbled cut you’ll find on a cow. Cut from the rib section, it’ll sometimes be served with the rib still attached and called a cowboy rib-eye. It’s quite fatty and is incredibly...

  • 2) New York Strip
    The New York strip; also called a club steak, shell steak, or Kansas City strip, comes from the short loin primal and is another steakhouse favorite. It’s well-marbled, dry-ages well, and is an all-around favorite even though it’s not the most tender cut...

  • 3) Skirt Steak
    The skirt steak comes from the plate section of the steer, down by the belly. While it contains a similar amount of fat as flank steak, which is located further back, it’s a completely different muscle. It’s best cooked hot and fat,sliced thinly, and it...

  • 4) Porterhouse/ T-Bone
    The steak of choice at many top steakhouses including Peter Luger, the porterhouse is actually a composite of two steaks, the tenderloin and the short loin. Porterhouse steaks are cut from farther back on the steer so there’s a nice size piece of...

  • 6) Sirloin Flap
    The flap is sometimes confused with the hanger steak (which looks similar and has a comparable fat content), but it’s an entirely different cut, coming from the bottom sirloin primal, near where the tri-tip comes from. Sometimes called the sirloin tip or...

  • 5) Filet Mignon
    Cut from the thicker end of the tenderloin, the filet mignon is quite possibly the most tender cut on a steer, simply because the muscle really has nothing to do. Of all the high-end steaks, this is also the one with the least amount of fat. Fat: 16...

  • 7) Bottom Round
    The third and final cut of meat from the round, bottom round is also lean and best when braised, but it has a slightly higher level of marbling so can be eaten as a steak if tenderized. Just make sure it’s cooked no further than medium rare.Fat: 11...

  • 8) Top Sirloin
    The top sirloin is an entirely different cut of meat from the sirloin (it’s located on the other side of the tenderloin), but it looks similar and can be cooked in a similar way as well: hot and fast. You don’t want to cook it any more than medium rare;...

  • 9) Top Round
    Also called London Broil, top round is a lean, tough cut, so it’s best when braised. It’s also a good choice for jerky. Fat: 7.6 gramsCalories: 240Saturated Fat: 3 grams

  • 10) Eye of Round
    The rear leg of the cow is called the round, so any cuts with the word “round” in it come from this cut. This cut looks similar to the filet mignon, but it’s not taken from the tenderloin so it’s a lot tougher and less juicy. These are best used for eye...

  • 11) Sirloin Tip Side Steak
    This steak has little to no marbling, but is still flavorful. We wouldn’t recommend cooking it up like a standard steak, but it’s perfect for slow-cooking. Fat: 5.4 gramsCalories: 206Saturated Fat: 2 grams

  • The Most and Least Fattening Cuts of Steak
    As we’ve been told time and time again, “fat is flavor.” Nowhere is this more applicable than in steaks, where the fat-to-meat ratio can mean the difference between a tough, chewy steak and a tender and delicious one. We’ve ranked...

  • 1. Uchi
    Uchi is the kind of place that you just have to visit when you come to Austin. It is one of the most cherished establishments in town, and why shouldn't it be? Not only is it one of the best places for sushi around, but the Uchi/Uchiko family has produced...

  • 2. Perla's Seafood & Oyster Bar
    A true commitment to excellence is what you get at Perla's. Started in 2009 as an oyster bar and seafood restaurant, Perla's has left an indelible mark on Austin. Perla’s is recognized as one of the premier seafood restaurants in town and always has...

  • 3. Mulberry
    Location, location, location goes the old real estate adage. Mulberry is in one the best wine bars you'll find in Austin and it is in one of the prime places for your SXSW experience. It is located in the middle of downtown, just a few blocks from 6th...

  • 4. Jeffrey's
    A re-imagining of an Austin classic, Jeffrey's was named the eighth best new restaurant in the nation by Bon Appétit in 2013. Jeffrey's is a French American fine dining establishment with a focus on dry-aged prime beef. When you go here, and we have a...

  • 5. The Backspace
    The brain child of one the most prolific and respected restaurateurs in Austin, The Backspace is owned by celebrated chef Shawn Cirkiel. It is an intimate establishment, seating only 30 but specializing in some of the best and most indulgent pizzas you...

  • 6. The Odd Duck
    The Odd Duck started out life as one of the most widely known food trailers thanks to the likes Anthony Bourdain. In addition to that, it was easily one of the two or three most respected trailers around. Well, the trailer closed up shop a couple of years...

  • 7. Bess Bistro
    Bess Bistro is well known for having been a pet project of none other than Sandra Bullock but the truth is that this place would not have survived long if it hadn't been for the excellence of the food. Celebrity is great, but to survive in Austin you need...

  • 8. Lambert's
    Within the barbecue belt, each region has its own distinctive style. Lambert's celebrates the true Texas tradition for barbecue, using dry rubs and featuring a beef brisket,  described as 'meat candy,' as the star. At the same time, they add their...

  • 9. Benji's Cantina
    To paraphrase an old saying, while in Texas eat as Texans do. Texans love Mexican and Tex-Mex fare. Benji's Cantina gives you both in a prime location. Located right on 6th Street, Benji's will make you reconsider all you thought you knew about Mexican...

  • 10. Olive and June
    Located out of the hustle and bustle of SXSW, Olive and June is a great way to wind down an evening. Olive and June truly celebrates the traditions of Southern and Northern Italian cooking. The menu highlights seasonal ingredients and always includes...

  • 1) Hunt’s
    The Heinz v. Hunt’s battle has been raging for years, but the offering from Hunt’s was a runaway winner in our taste test. Our tasters found this ketchup to be just about perfect, from the color and rich texture to a spot-on balance between sugar, vinegar...

  • 2) Key Food
    The unfortunate thing about store brands is that it’s impossible to tell what company produced it. Either way, the ketchup sold as the store brand at local New York supermarket chain Key Food was, quite surprisingly, a winner, and it very well might be...

  • 3) Trader Joe’s
    Of all the organic ketchups on the market, the one sold exclusively by Trader Joe’s was our favorite. The flavor was pleasantly tangy due to a nice hit of vinegar, but it was rounded out by just the right amount of sugar. “You can tell that this was made...

  • 4) Full Circle
    This organic ketchup is made by Full Circle, a health-oriented company that produces foods including pasta, cereal, and snacks as well as cleaning products and vitamin supplements. Their ketchup had a classic and natural flavor, and our tasters detected...

  • 5) McDonald’s
    Plenty of packets of this ketchup came with the fries, so it made perfect sense to include it in our test. Many people don’t realize that the ketchup served at McDonald’s is made exclusively for them, and not sold in any retail locations. It’s developed...

  • 6) Heinz
    Heinz delivered the biggest shocker of the taste test by falling squarely in the middle of the pack. The standard-bearer for all things ketchup for the past century, several tasters thought that it tasted “artificial,” was too tart, didn’t taste like high...

  • 7) Del Monte
    Several of our tasters identified the corn syrup in the ketchup right away, and while it was thick, had a nice color, a nice tomato flavor and vinegar kick, it was a bit dull and simply “nothing special.” Serving Size: 1 tablespoonCalories: 15Sodium: 160...

  • 8) 365
    Whole Foods’ house brand wasn’t a big winner either. While a couple tasters found that it tastes “healthy in a good way” and were fans of the bright color, the texture was a bit grainy and pasty, and it was too sweet for some. Serving Size: 1...

  • 9) Brad’s Organic
    A mixture of tomato purée, sugar, white vinegar, onion powder, and spices, Brad’s Organic ketchup didn’t fare very well. Our tasters thought it looked and tasted more like barbecue sauce than ketchup, and it was overwhelmingly vinegary and sour,...

  • 10) Ballymaloe
    The Ballymaloe House and Cookery School in southeastern Ireland produces this all-natural ketchup that’s based on an old family recipe, and it contains only tomato, vinegar, onions, sugar, yellow raisins, salt, mustard seed, and spices. Our tasters also...

  • 11) Sir Kensington
    This new brand of “gourmet scooping ketchup” is a high-end product made with interesting ingredients like onion, cilantro, and honey. It also contains less sugar and salt than traditional ketchups. Our tasters found that it had an unappealing appearance...

  • Ketchup Taste Test: Is Heinz Really Best?
    Ketchup is a funny food. It’s never (okay, rarely) eaten on its own, yet it’s an indispensable topping to burgers, fries, and a host of other foods. It’s also quite possibly the most divisive condiment; some people douse their scrambled...

  • Persian
    Dastšuyi kojâst? 

  • Portugese
    Onde é o banheiro, por favor?

  • Hindi
    Jahāṁ ṭŏyalēṭa, kr̥payā hai?

  • Arabic
    Fēn el-hammām?

  • Japanese
    Doko ni toire ga, onegaishimasu ka?

  • Thai
    Thī̀ pĕn h̄̂xngn̂ả pord?

  • Greek
    Poú eínai i̱ toualéta , parakaló̱?

  • Malay
    Di manakah tandas, sila?

  • Russian
    Gde tualet, pozhaluysta ?

  • Turkish
    Nerede tuvalet, lütfen?

  • Chinese
    Cèsuǒ zài nǎlǐ, hǎo ma?

  • Italian
    Dov'è il bagno, per favore?

  • German
    Wo ist die Toilette, bitte?

  • Spanish
    ¿Dónde está el baño, por favor?

  • French
    Où sont les toilettes, s'il vous plaît?

  • French Fries
    While it’s debated as to exactly when folks began taking large quantities of fat and deep-frying sticks of potatoes in it, there’s no debate that it began in Belgium. Belgian cuisine was assimilated into that of neighboring France, and soon enough “french...

  • Hamburger
    It’s common knowledge that the hamburger was named after the city of Hamburg, Germany. In the 1600s, Hamburg’s port was a main stop for ships coming from Russia, and Russians brought recipes for chopped steak tartare with them to the city. While the...

  • Butter
    The earliest word for butter was the Greek bouturon, meaning “cow cheese.” From there the Romans picked it up and started calling it butyrum, and it’s not too difficult to see how that word became butter. 

  • Bagel
    By the late 1600s, bagels were one of the most popular foods in the Polish city of Krakow, where they were first invented. According to Merriam-Webster’s Dictionary, the spelling at the time was bajgiel, from the Yiddish beygl, from the Middle High German...

  • Sandwich
    John Montagu, the fourth  Earl of Sandwich, is largely credited with being this food’s namesake. While eating meat in between two slices of bread was initially more the domain of the lower classes (as a drinking food), the English aristocracy had...

  • Bread
    Bread is one of the oldest prepared foods known to man, and the word bread itself is an Old English word. It dates back to the earliest Germanic languages, with a root that originally meant either brew (as in letting the dough ferment like beer before...

  • Cheese
    The earliest form of cheesemaking dates back more than 5,000 years, but the earliest known word for cheese is the Latin caseus. As the years went on and the Romans began to make hard cheese (as opposed to soft, fresh cheese), they added a second word to...

  • Pizza
    The word pizza has the same origins as the word pita; they both date back to the Greek word pitta, meaning “solid,” and the later Latin verb pìnsere, meaning “to press.” When you look at the way that dough is pressed down and flattened, it makes a lot of...

  • Pasta
    Pasta is obviously an Italian word, and its origins date back to the ancient Greeks, who used the word pastos to refer to anything salted. The word morphed into pasta and came to mean barley porridge, and then the Romans took the word and used it to refer...

  • Bacon
    The word “bacon” actually has a fairly lengthy back story, but the word itself has the same Old French origin as the word “back,” according to the Oxford English Dictionary. Back bacon is commonly found in England and is comprised of the loin with a small...

  • Why is Bacon Called Bacon? and Other Food Name Origins
    It’s a little odd to think of the fact that every single word that we say, in any language, has its origins somewhere. From bacon to bread, the name of every single food in existence also got its start somewhere. We rounded up 10 of the most...

  • 9) Moe’s Original BBQ
    With more than 30 locations centered in Alabama and Colorado, Moe’s is doing barbecue right. It was founded by three friends from the University of Alabama in Tuscaloosa, and since 2001, it has grown from a small slopeside catering operation to a...

  • The 10 Best Barbecue Chains in America
    Barbecue is one of those foods that’s fiercely regional: beef in Texas, sweet sauce in Kansas City, and so on. But thankfully, there are plenty of chains out there that bring amazing barbecue all across the country, and we’ve rounded up 10 of...

  • 1) Jim N’ Nick’s BBQ
    If you’re going to open a chain of barbecue restaurants in the Carolinas, Alabama, Georgia, Tennessee, Florida, and Colorado, you better make sure that your product is on-point. A visit to Jim N’ Nick’s, which was founded in 1985 by a father-son duo in...

  • 2) Dinosaur BBQ
    What started as a honky tonk-style rib joint in Syracuse, N.Y. in 1988 has exploded in popularity over the years, offering some of the best barbecue available in the Northeast. Today there are locations in Rochester and Troy, N.Y., Newark, N.J.,...

  • 3) Red Hot & Blue
    Founded 25 years ago in Arlington, Va. by a group of Southern transplants looking for good barbecue in DC (including former RNC chairman Lee Atwater and former Tennessee Governor–House member Don Sundquist), the chain today has additional locations in...

  • 4) Dickey’s BBQ Pit
    With more than 400 locations in 43 states, Dickey’s is the world’s largest barbecue franchise. Founded by Travis Dickey more than 70 years ago, each location pit-smokes its meat on-premises, and free kids’ meals are still offered every Sunday. While it’s...

  • 5) Famous Dave’s
    A Minnesota-based chain founded by a Chippewa Indian might be a surprising place to find great barbecue, but Dave Anderson really knows his stuff. Since starting the company in 1994, he’s opened more than 200 locations and is also a formidable...

  • 6) Smokey Bones
    This Florida-based chain has 65 locations in 17 states, and the name doesn’t lie: there’s some serious hickory smoke going on here, 24 hours a day. Pulled pork is smoked for nine hours, beef brisket is only available after 4 p.m. every day after being...

  • 7) Calhoun’s
    With nine locations throughout East and Middle Tennessee, this Knoxville-based chain has become legendary in its home state since it first launched in 1983 and won the National Rib Cook-Off the following year. Hickory-smoked baby back ribs are...

  • 8) Billy Sims BBQ
    If the name Billy Sims sounds familiar, it’s probably because he was a Heisman Trophy winner, All-American, the #1 draft pick, Rookie of the Year in 1980, and spent 4 ½ seasons as running back for the Detroit Lions. The St. Louis native has put...

  • 9) Moe’s Original BBQ
    With more than 30 locations centered in Alabama and Colorado, Moe’s is doing barbecue right. It was founded by three friends from the University of Alabamma in Tuscaloosa, and between 2001 and turned from a small slopeside catering operation to a barbecue...

  • 10) Old Carolina BBQ Company
    Old Carolina was inspired by the roadside shacks you’ll find in the Carolinas, and the menu at their eight locations in Ohio (and several more in development) reflect just that, with Carolina-style pulled pork as a menu highlight, along with beef...

  • 1) Duh..
    Q: What do you call someone else’s cheese?A: Nacho cheese.

  • 2) Better Be Careful
    Two peanuts walk into a bar.One was a salted.

  • 3) A Salt & Battery
    Q: Why did the chef get arrested for assault?A: He got caught beating an egg!

  • 4) The Final Frontier
    Did you hear about the new restaurant in outer space?The food is great but there’s no atmosphere.

  • 5) Makes Sense
    Two cannibals were eating a clown.One turned to the other and said “This tastes funny!”

  • 6) Good to Know
    Q: Where do one-legged people eat?A: IHOP.Q: Who serves them?A: Ilene.

  • 7) Watermelon Weddings
    Q: Why do watermelons have fancy weddings?A: Because they cantaloupe.

  • 8) Movie Theater Candy
    The price of candy at the movie theater is ridiculous.I know, they're always raisinet!

  • 9) Oof.
    Q: Why do they only eat one egg for breakfast in France?A: Because in France, one egg is an oeuf.

  • 10) Sounds Tasty
    Q: What do Belgians cry?A: Little chocolatiers.

  • The 10 Funniest Food Jokes
    What is it about food that inspires so many jokes? Maybe because there’s something universal about eating; everyone does it, everyone looks at a chicken and knows that it’s a chicken, and tries to figure out why it’s crossing the road....

  • Taste Test: Trader Joe's Chocolate Covered Pretzel Slims
    If you like chocolate-covered pretzels, listen up: the ones sold by Trader Joe’s are dynamite. To make them, they take pretzel crisps and cover them in a lavish coat of dark (but not too dark) chocolate. They’re crispy, crunchy, chocolaty, and...

  • 1) The Buckhorn Exchange, Denver, Colo.
    To give you an idea of how old The Buckhorn Exchange is, the number on its Colorado state liquor license is “one.” Opened in 1893, The Buckhorn is a true Wild West holdout, with its circa-1857 antique bar, wooden fixtures, 575-piece taxidermy collection,...

  • 2) Saskatoon Restaurant, Greenville, S.C.
    This Northwest-themed rustic lodge is nationally recognized for its wild game cuisine. Locals pack the place for wild game sausages cooked on a hickory fire, elk tenderloin, buffalo rib-eye (left) and flank steak. Emu, bear, and pheasant make...

  • 3) Rainbow Lodge, Houston, Texas
    If dining creek-side in a 100-year-old log cabin amid antique hunting collectables inspires rustic dinner choices, you’ll find yourself with the right menu in your hands at the Rainbow Lodge. Buffalo short ribs, grilled elk chop with autumn...

  • 4) The Fort, Morrison, Colo.
    Accolades for this "Early West" beef house are many, and game enthusiasts flock here for the buffalo ribs (from local Rocky Mountain ranches), teriyaki quail, elk chops, and bison steak. The roasted bison marrow bones — known as “prairie butter” to early...

  • 5) Craftwood Inn, Manitou Springs, Co
    A 1940 restaurant located inside a historic 1912 Tudor-style inn, The Craftwood Inn serves some of the finest Colorado Cuisine you’ll find anywhere. So what is Colorado Cuisine, exactly? Just take a look at the menu. Chef Matt Schee’s menu is full of...

  • 7) The Gun Barrel Steak & Game House, Jackson Hole, Wyo.
    Housed in a former wildlife and taxidermy museum complete with a stuffed buffalo,  you’d be surprised if The Gun Barrel Steak & Game House didn’t boast a bison-centric menu. Buffalo sirloin, slow-roasted buffalo ribs, and seasoned...

  • 6) Game, Louisville, Ky.
    The name says it all: Louisville’s Game restaurant serves some crazy burgers, made with your choice of ostrich, kangaroo, duck, lamb, elk, venison, antelope, wild boar, salmon, or Angus beef. You can also sample the meat tartare-style if interested....

  • 8) Half Moon Restaurant & Saloon, Kennett Square, Pa.
    Kennett Square, Pa., might be known as the mushroom capital of the world, but it’s also home to one of the best haunts for wild game in the Northeast. Elk, deer, kangaroo, bison, yak, and antelope are some of the exotic eats typically showcased at the...

  • 9) The Sergeantsville Inn, Sergeantsville, N.J.
    Rustic-sounding dishes like the double-cut boar rack, the venison London broil, and the seared pheasant seem at home on the menu of this 17th-century country inn and tavern. But The Sergeantsville Inn's Asian pheasant spring rolls, bison hanger steak...

  • 10) Sammy’s Wild Game Grill, Houston, Texas
    This casual Houston roadhouse doesn’t serve steaks or composed plates, but it’s legendary for another reason entirely: its burgers and sausages made with wild game including antelope, pheasant, venison, elk, ostrich, buffalo, and others are all hormone-...

  • America’s 10 Best Restaurants for Meat Eaters
    As humans, we enjoy a vaunted position at the very top of the food chain. Sure, a lion might come out of nowhere and maul us, but where our natural defenses might fail us, we’ve more than made up for it by inventing guns, bows and arrows, and the...

  • 8) “Gratuity has been already added…”
    The vast majority of restaurants still let you decide for yourself how much tip you want to leave, but others, especially if there’s a large party, will automatically add at least 18 percent to the bill and not tell you about it. Some checks will leave a...

  • 7) “Would you be interested in any appetizers or side dishes?”
    Ah, the art of the upsell. It’s a subtle way to get you to spend more money under the guise of being helpful. And the power of suggestion is a forceful one: By merely directing you to take another look at the appetizers and side dishes, there’s a good...

  • 6) Power Positioning
    The fact that restaurants design their menus with a goal of ripping off their customers is no secret: the National Restaurant Association even provides some sneaky tips on how best to do it right on their website: “Menu design draws some inspiration from...

  • 5) More Sneaky Wine Tricks
    Once you’ve placed your wine order, pay close attention. They might bring out a bottle of the same wine you ordered but from a different, less expensive vintage, hoping you won’t notice that you paid for a more expensive bottle but didn’t receive it. Or,...

  • 4) “I would recommend the 2006...”
    Restaurants rake in the dough from wine sales, and have some sneaky ways to get you to spend more money on wine than you planned. Many diners are too embarrassed to order the least expensive bottle on the list, so they’ll opt for the second-least...

  • 3) “We have some specials this evening…”
    It’s rare when a server actually tells you the price of the daily specials, which more often than not are more expensive than most listed menu items. Always ask the price of a special before ordering it, and also remember that many specials are nothing...

  • 2) “Can I start you off with a cocktail?”
    Servers usually ask this question within 10 seconds of greeting customers, so diners are unprepared and haven’t even had a chance to look over the cocktail list to get a sense of the prices. Ask for some more time: it’ll help slow down the pace of the...

  • 1) “Still or Sparkling?”
    When you sit down, the first question you’re asked is what kind of water you want. You’re guided towards ordering bottled water (sometimes they don’t even give you the option of tap), and those bottles can be expensive. So unless you’re someplace where...

  • Cool. Snap. Snap.
    GUEST: Hey, my man. What’s happenin’? CONCIERGE: I’m great. Thanks. How can I assist you? GUEST: Yeah, my man. We need a real hip lunch place. CONCIERGE: What kind of food are you looking for? GUEST: Cool stuff. Something real hip for her, ya dig? (Guest...

  • 9th. 8th. Same thing.
    (A guest calls.) GUEST: You made us a reservation at a restaurant. We are here, but the restaurant is not! CONCIERGE: What restaurant? GUEST: I don’t know! You wrote down here 51st street and 9th Ave. CONCIERGE: Ok. And I wrote down the name of the...

  • "Close" is not "in"
    (Desk phone rings. Guest’s name pops up on caller ID) CONCIERGE: (answers phone) Thank you for calling the concierge desk at ___, this is __, how may I assist you? GUEST: (on phone) So APPARENTLY you don’t have a bar anymore?? CONCIERGE: Yes,...

  • A Guest’s Big Idea…
    (Concierge is on the phone with a restaurant reservationist while the guest waits.) CONCIERGE: I’m sorry, sir, 8 p.m. is not available. The restaurant only has space for a party of four people at 5:45 or 10 p.m. GUEST: That won’t work. See if they have 7:...

  • My Own Personal HELL…’s Kitchen.
    GUEST: Hell’s Kitchen. CONCIERGE: Do you want me to mark it on a map? GUEST: That would be nice, wouldn’t it? (Concierge circles the Hell’s Kitchen neighborhood.) GUEST: (rolling eyes) I know where the neighborhood is. The restaurant. CONCIERGE: Sure....

  • A Trust Exercise
    GUEST: Do you remember when we came by here and we wanted a reservation at Mikey’s Bistro and you said it was closed? CONCIERGE: I do. GUEST: We went all the way there and guess what… it really was closed! CONCIERGE: Right. GUEST: Did you know that?...

  • How do you say, “I see you don’t like the orange juice,” in Portuguese?
    (An elderly Brazilian man approaches concierge carrying orange juice from the continental breakfast.) ELDERLY BRAZILIAN: Ehhhh…. CONCIERGE: Yes? (Elderly Brazilian holds up orange juice to concierge’s face.) CONCIERGE: How may I help you? ELDERLY...

  • What IS Brooklyn Crust?
    GUEST: Hey there! We want a fantastic pizza place! We’re excited to try some real New York Pizza. CONCIERGE: Absolutely! We have three really great places nearby, and two I can highly recommend if you’re willing to travel. GUEST: Oh. Better stay nearby....

  • It’s the One Thing We’ve Got
    GUEST: We want to have breakfast at Tiffany’s. Can you make us a reservation? CONCIERGE: They don’t actually serve breakfast. (Guest rolls eyes) GUEST: Well, brunch then.

  • Nice Place for Breakfast
    GUEST: We want breakfast at Donkey Donald’s. CONCIERGE: Donkey Donald’s? GUEST: Ehhhhhh, yes. Franchise? CONCIERGE: Donkey Donald’s? GUEST: Good breakfast. (CONCIERGE Googles “Donkey Donald’s Franchise” and finds nothing) CONCIERGE: I’m not familiar with...

  • 10 Crazy Hotel Food Requests
    When you’re a stranger in a big city, the dining scene there can certainly be a bit intimidating. And when you’re visiting New York for the first time and trying to locate a comfortable place to get a meal, it can be downright daunting....

  • Gallaghers Steakhouse
    For sightseers and people looking for meat in the Times Square area, huge slabs of aging beef are still on display in the iconic humidity-controlled meat locker facing 52nd street. That's all the better for the meat-eating stars of the mega-hit "...

  • 11) Nobody Says Goodbye
    The wait staff’s job is technically over once you pay your bill, but that doesn’t mean that they should ignore you once their work is done. A simple “goodnight” from the host on your way out can be a great capper to a solid meal. 

  • 10) They Don’t Take Credit Cards (and Don’t Tell You Outright)
    This one’s a major pet peeve. If a restaurant is cash-only, they should be upfront about it from the minute you sit down. You should probably assume that the slice joint is cash-only (or know that Peter Luger is before you go in), but at a sit-down...

  • 9) The Bill is Larger than it Should Be
    If you’re paying $25 for a hearty portion of housemade filled pasta, tossed in a fresh-made veal ragu and kicked up by a splash of brandy and topped with freshly grated Parm, then the manpower and ingredients that went into it most likely justify the...

  • 8) The Food is Gross
    Obviously, this is the big one. There’s a lot we can let slide in a restaurant, but gross food is the ultimate deal-breaker. Is it over or undercooked? Is it seasoned properly? Does it taste like it’s gone bad? If something doesn’t taste good, you’ll know...

  • 7) The Bathroom is Gross
    You head to the restroom to wash up after placing your order, and it’s a mess. Once again, if the public areas in a restaurant are dirty, it’s a sign that the kitchen will be as well. And most restaurants only have one restroom, so if there’s no soap in...

  • 6) Your Drinks Take Forever to Show Up
    Good restaurants know that the sooner you’re served your drink, the more likely you’ll be ordering a second round. So if you put in your drink order and it doesn’t show up for 15 minutes, it’s a good indication that the restaurant might not be properly...

  • 5) There’s Something in Your Water
    It’s not a bug, but it’s some sort of white something-or-other. Whatever it is, you probably shouldn’t be drinking it. Either it was on the bottom of the glass when water was poured into it, or it was lodged inside a now-melted ice cube taken from a dirty...

  • 4) You’re Ignored Once You’re Seated
    As much as you need to be given immediate attention when you enter a restaurant, the same goes when you sit down at your table. Within a minute of sitting down at a good restaurant, your water glass should be filled up and the waiter or waitress should...

  • 3) The Table and Things on it are Dirty
    Is your table or menu sticky? Is the silverware anything other than spotless? Is there a lipstick mark on your water glass? Are the salt and pepper shakers covered with a gross film? It all adds up to more carelessness on the part of the staff, and more...

  • 2) The Floor is Dirty
    While you’re on your way to your table, take a look at the floor. Is it visibly dirty? Are there stains on the rug? If they don’t take the care to clean the dining room floor, you can be assured that they don’t take the care to scrub the kitchen. 

  • 1) You’re Not Greeted
    If you walk into a restaurant and nobody acknowledges your presence for more than a minute, you might want to consider turning around and going somewhere else, unless it’s packed and the host is seating a party. In this day and age, it’s inexcusable to...

  • 11 Ways to Tell if You're in a Bad Restaurant
    We’ve all been there, standing outside a restaurant, trying to figure out if it’s going to be any good. We all know that you can’t judge a book by its cover but without even trying the food, there are a host of ways to tell if the...

  • The Jerk
    Like The Drunk, The Jerk takes on many forms, but you know one when you see one. They’re the one alternately hitting on the waitress and demanding another round from the busboy even though it’s not his job, talking on his cell phone with no regard for his...

  • The Drunk
    The Drunk takes on many forms, and can easily encompass several of the varieties of annoying people discussed above. Drunks can be talking inappropriately loudly (possibly with their mouth full), couples can be publicly displaying their affection, and in...

  • The Glad-Hander
    The Glad-hander seems to know everyone in the joint. Friends seemingly appear out of nowhere, walking over and chatting them up while you sit mere inches from their rear end, trying your best to ignore the last thing you want to have in your face while...

  • The Sprawler
    In a small, crowded restaurant, there’s always that one person who for some reason feels like they own the joint, and that there’s no reason to check their coat when they can just but it next to them on the banquette, along with their purse and assorted...

  • The Obnoxious Kid
    The Obnoxious Kid comes in several varieties: they could be running around like they own the place, or not yet mastered the art of volume control, possibly whining about every little thing, or maybe crying uncontrollably for no apparent reason. Kids are...

  • The Guy Who Talks with His Mouth Full
    The Guy Who Talks with His Mouth Full usually does a great job of grossing out everyone at his table, but to sit within view of him, even from across the room, is enough to put a damper on your meal. People tend to sound gross when they’re trying to talk...

  • The Absentee Parents
    On the outside, The Absentee Parents look like any other couple enjoying a quiet meal… until you spy the child they’re willfully neglecting that is running around the restaurant, getting in the way of the people just trying to do their job, and generally...

  • The PDA Couple
    Not only does The PDA Couple insist on squeezing both of their fannies onto one side of their table (leaving even less room for you next to them on the banquette), they want to make sure that the whole world knows they’re in love. Get a room, guys. 

  • The Complainer
    For The Complainer, nothing is ever to their liking. The butter is too cold to spread! There’s not enough ice in the water glass! This table is slightly off-balance! They’ll be constantly voicing their concerns to their long-suffering dining companion (or...

  • The Loud Talker
    When you sit down at a restaurant, it’s usually fairly easily to figure out that magic decibel level that allows those in your party to hear you perfectly while those three tables away can’t. For The Loud Talker, that’s a skill they haven’t yet acquired....

  • The 10 Worst People to Sit Near in a Restaurant
    We all have a vision in our heads of the perfect restaurant experience: we float in, are greeted with a warm smile, seated promptly, and served expertly prepared food by a wait staff that caters to our every whim. But in an effort to fit as many people as...

  • 2014 South Beach Wine & Food Festival Wrap-Up
    It was a whirlwind of a four-day festival, but the 2014 South Beach Wine & Food Festival in Miami, Fla. certainly was as successful, and eventful, as any in its 14-year history. On Thursday, chefs including Alex Guarnaschelli, Michael Mina, Marc...

  • Taco Bell to Roll Out Brand New Breakfast Menu
    Taco Bell is dipping its toes in the breakfast pool. Hot on the heels of a limited-release Waffle Taco that was immensely popular, the chain’s President Brian Niccol joined Chief Marketing Officer Chris Brandt on a conference call Feb. 24 to confirm...

  • Michael Symon Wins People’s Choice Award at the Burger Bash
    The eighth annual Amstel Light Burger Bash was held on Friday night under the big tent at the 14th Annual South Beach Wine and Food Festival, and 31 chefs from around the country gathered to celebrate the most American of foods, the burger. Buns ranged...

  • Omega-6 Fatty Acids
    Omega-6 fatty acids should also be worked into your diet. They can be found mostly in liquid vegetable oils like corn oil, soybean oil, and safflower oil.

  • Omega-3 Fatty Acids
    There are two types of polyunsaturated fats: Omega-3 and Omega-6, and both need to be worked into your diet if you want to stay healthy. Omega-3 fatty acids are the ones found in oily fish including sardines, salmon, herring, anchovies, trout, and...

  • Polyunsaturated Fat
    Polyunsaturated fat is also good for you, and can help to lower cholesterol as well. It’s the primary type of fat that’s found in fish, and is so healthy that folks take fish oil in pill form. They’re also found in vegetable oils including sesame, soybean...

  • Monounsaturated Fat
    Unsaturated fat is any fat that’s a liquid at room temperature. There are two types of monounsaturated fat: monounsaturated and polyunsaturated, and the names derive from their respective molecular structures. Monounsaturated fat can actually help lower...

  • Trans Fat
    There’s been a major campaign to get food companies to cut down on or eliminate their use of trans fats lately, and with food reason: they’re absolutely horrible for you, raising your cholesterol and helping to contribute to the growing obesity epidemic....

  • Saturated Fat
    Any time you see a fat that’s solid at room temperature, that’s what’s called saturated fat. These fats clog arteries and raise cholesterol, and should generally eb limited to 10 percent or less of your daily calorie intake, 20 grams or less. The foods...

  • 6 Kinds of Fat, and Which Foods are Highest In Them
    When checking out a food product’s nutritional label, you’ll notice that the fat content is listed as “Total Fat.” But sodium isn’t listed as “Total Sodium,” and Calories aren’t listed as “Total...

  • Mike Mills’ 17th Street BBQ Takes Win At South Beach’s The Q
    On Thursday night, the 2014 South Beach Wine & Food Festival got off to a rollicking start with its first big event under the big tent, The Q, formerly known as Bubble Q. Nearly 40 chefs staked their claim and served their best interpretation of...

  • Their ‘Hidden Menu’ Isn’t So Hidden
    Did you know that Panera has a “secret” list of off-menu items? Most likely, because they’ve been pretty out in the open about it.

  • They Were Once the Largest Provider of Free Wi-Fi in the U.S.
    In 2006 and 2007, the fact that every Panera bread offered free wi-fi was pretty revolutionary. Especially the fact that they provided more free wi-fi than every other company in the country.

  • They Donate Unsold Food
    All the bread and baked goods that are left over at the end of the day is donated to local hunger relief agencies, as part of the company’s Day-End Dough-Nation initiative. In 2010, the Panera donated a whopping $100 million worth of unsold bread and...

  • Fresh Dough is Delivered Every Day
    There are 20 bakeries throughout the country that supply fresh dough to each location every morning.

  • There Are 5 States with No Panera
    Oh, how sad it must be to live a Panera-free existence in Utah, Idaho, Montana, North Dakota, and Wyoming.

  • They Own Paradise Bakery & Café
    A majority stake of the Phoenix-based chain with more than 70 locations in the West and Southwest was purchased by Panera in 2009.

  • You’re Going to Wish You Invested in It
    Panera is traded publically on NASDAQ, and on the day it went public, June 10, 1991, shares topped out at $13.25, according to Yahoo! Finance. The price of that single share on Feb. 18? $179.37 at its peak. Sigh.

  • In St. Louis it’s Still Called The St. Louis Bread Company
    Because why mess with a successful formula?

  • It Was Originally an Au Bon Pain Spinoff
    Panera has one of the more interesting corporate histories of any company out there, but it’s a little complicated. In 1993, Au Bon Pain (which was founded in 1981 by Ron Shaich) purchased The St. Louis Bread Company, which ran 20 bakery-cafes in the St....

  • 9 Things You Didn’t Know About the Panera Bread Chain
    Panera Bread is one of the most popular, and fastest-growing chains in America today. Not only is the ‘bakery-café’ America’s favorite chain sandwich shop according to our recent poll, it’s also raking in the cash. But...

  • 2014 South Beach Wine & Food Festival
    Barbecue, burgers, cheflebrities — it's all happening on the beach in Miami at The Food Network South Beach Wine & Food Festival presented by Food & Wine. There's parasailing just offshore, planes pull signs through the sky, the...

  • 15 Brands You Didn’t Know Were GMO-Free
    This is one in a series of stories; visit The Daily Meal Special Report: GMOs (Genetically Modified Organisms) for more. In today’s day and age, it’s easier than ever to find foods that suit your specifications to a tee. Organic? You...

  • How Do Leading Chefs Feel About GMOs?
    This is one in a series of stories; visit The Daily Meal Special Report: GMOs (Genetically Modified Organisms) for more. There are many different types of genetically modified foods out there, serving different purposes. For example, scientists...

  • Chefs’ Tips for Conquering the South Beach Wine & Food Fest
    The South Beach Wine & Food Festival is fast approaching, and whether you’re planning on attending just one event or are making a full weekend out of it, it can seem rather overwhelming — One tasting event alone can present you with more...

  • 1) Chicken Pot Pie
    Serving Size: 1 pot pie (255 grams)Calories: 490Fat: 30 gramsSodium: 630 milligrams

  • 2) Organic Beef Burger
    Serving Size: 1 cooked burger (85 grams)Calories: 195Fat: 12 gramsSodium: 85 milligrams

  • 3) Havarti Cheese
    Serving Size: 1 slice (43 grams)Calories: 180Fat: 15 gramsSodium: 225 milligrams

  • 4) Natural Chicken Patty/ Chicken Nuggets
    Serving Size: 1 patty (85 grams); 7 nuggets (88 grams)Calories: 180Fat: 9 gramsSodium: 210 milligrams

  • 5) Natural Gluten-Free Beef Corn Dog
    Serving Size: 1 corn dog (71 grams)Calories: 180Fat: 8 gramsSodium: 410 milligrams

  • 6) Organic Chicken & Apple Sausage
    Serving Size: 1 link (85 grams)Calories: 140Fat: 7 gramsSodium: 500 milligrams

  • 7) Organic Turkey Burgers
    Serving Size: 1 cooked burger (85 grams)Calories: 140Fat: 7 gramsSodium: 55 mg

  • 8) Chicken & Apple Breakfast Sausage
    Serving Size: 3 links (59 grams)Calories: 120Fat: 7 gramsSodium: 340 mg

  • 9) Big Apple Hot Dog
    Serving Size: 1 hot dog (56 grams)Calories: 110Fat: 9 gramsSodium: 360 mg

  • 10) Natural Pancetta
    Serving Size: 1 ounceCalories: 100Fat: 8 gramsSodium: 550 mg

  • 10 Applegate Farms Products You Shouldn't Eat a Lot Of
    We’ll start by saying this: the meat products produced by Applegate Farms are undoubtedly healthier than most. Most of their offerings also happen to be delicious. But not all of their products are low in fat and calories, so we tracked down the 10...

  • America’s Best Chinese Takeout
    From a ‘pie house’ specializing in Frisbee-sized xian bing meat pies in California to a Peking duck stall in Flushing, Queens, the U.S. is chock full of life-changing Chinese restaurants, and the vast majority of them will let you take your...

  • Taste Test: Trader Joe's Peanut Butter Filled Pretzels
    In the past few years, peanut butter filled pretzels — little nuggets of crispy pretzel shell filled with peanut butter — have been exploding in popularity. We sampled the ones offered by Trader Joe’s house brand, and while they’re...

  • Conquering the South Beach Wine & Food Fest's Grand Tasting
    The 2014 South Beach Wine & Food Festival will be coming to Miami from February 20-23, and one of the major highlights (along with the Burger Bash) is the Whole Foods Market Grand Tasting Village, a collection of tents and demo stages featuring some...

  • Kyotofu
    Though the Hell’s Kitchen location has now closed, Kyotofu’s creative creations influenced by Japanese flavors yuzu, sesame, and miso and baked in Brooklyn are on sale at Dean & Deluca, Whole Foods, and even on All Nippon Airways. Options include...

  • Momofuku Milk Bar
    With locations in Manhattan and Brooklyn, it's easy to see why Momofulu Milk Bar has such a loyal following who come for the signature cake truffles, but there's more on offer from the David Chang whose food empire includes Noodle Bar, Ssan Bar, and...

  • Sweet Revenge
    Former media maven Marlo Scott opened Sweet Revenge, a cupcake, beer and wine lounge serving up some of the most delicious palm-sized treats in town. Signature flavors include Sweet Revenge (peanut butter cake with a ganache center and peanut butter fudge...

  • ChikaLicious Dessert Bar
    This intimate eatery in St. Marks doesn’t take reservations and is only open Thursdays to Sundays. Patrons often wait for one of ChikaLicious Dessert Bar’s 20 seats positioned around the dining room’s open kitchen where desserts are made and plated. The...

  • Spot Dessert Bar
    Two Spot Dessert Bars in St. Marks and Korea Town crafts confections like cupcakes, cookies, and cakes with an Asian flair incorporating ingredients like kobacha and yuzu. Dessert ‘tapas’ include Yuzu Eskimo (frozen Japanese citrus cream bar, strawberries...

  • Ample Hills
    “I too lived Brooklyn of ample hills was mine.” Walt Whitnan’s poetry, which was inspired by the streets of Brooklyn, is the inspiration behind the name of this Prospect Heights ice cream parlour. What started as a break from writing science fiction...

  • The Chocolate Room
    Noticing a need for a dessert café in Park Slope, Jon Payson and Naomi Josepher founded The Chocolate Room in 2005. A second Brooklyn location soon followed. Both cafes serve chocolate layer cake, ice cream, milkshakes, floats, coffee, and dessert wines...

  • IT’SUGAR
    The name says it all at this saccharine shop that specializes in gigantic, life-size candy and sweets. Cereal-box size boxes of Nerds, one pound Snickers bars, and lollipops the size of Frisbees ensure you'll never run out of sweets. Opened in 2006 by...

  • Max Brenner, Chocolate By the Bald Man
    The fictitious Max Brenner crafts a very real chocolate wonderland and chocolate cultre at his cafes which started in Israel by a pair of businessmen, Max Fichtman and Oded Brenner who combined their names to name the restaurant chain. Max Brenner,...

  • Jacques Torres
    ‘Mr. Chocolate’ Jacques Torres turns cocoa beans to chocolate bars at his DUMBO and Hudson Street Jacques Torres chocolate factories. Patrons can peer through the windows to see the chocolatier and his assistants handcrafting bon-bons, chocolate snacks,...

  • Dylan's Candy Bar
    If there were a real Candy Land or Willy Wonka Chocolate Factory, Dylan’s Candy Bar would be it. Dylan Lauren’s whimsical sweet shop is lined with plastic bins of bulk, bag-yourself candies, hard-to-find childhood favorites, seldom seen foreign sweets,...

  • Serendipity 3
    A trio of friends set up shop in the basement of a tenement building on East 58th Street in 1954 and what soon followed was serendipitous. Lines formed nightly for the coveted 16 seats and four tables. Today, Serendipity 3 is on East 60th Street where...

  • Treat House
    What started out as a charitable, street-side bake sale for Daniel and Eli Russell has evolved into Treat House, a quaint shop on the Upper West Side that serves pops, marshmallows, ice cream bars, and, its namesake, Rice Krispie treats. Each three-bite,...

  • Sugar and Plumm
    The bistro, macaron maker, chocolatier, ice cream parlour, bakery, and candy shop on the Upper West Side offers a little bit of this and a little bit of that. While Sugar and Plumm’s Chef Ben Dodaro serves comfort food like 72-hour pulled pork sandwiches...

  • 1) San Francisco, Calif.
    Once you walk through the gates at the intersection of Grant Avenue and Bush Street, you'll feel like you just left San Francisco and entered a different country., As a port of entry for early Chinese immigrants before the 1850s, and growing into a...

  • 2) New York, NY
    Going from Fifth Avenue department store glitz to wandering among the live markets of Chinatown is a trip, in the real sense of the word, but both occupy the same island. Standing in Chinatown's crowded streets, just look north to see the spire of the...

  • 3) Chicago, Ill.
    Twenty minutes from downtown (and even accessible by water taxi), this community of 70,000 has been growing for well over a century. The completion of the country's first transcontinental railroad in 1869 was instrumental in bringing an influx of...

  • 4) Seattle, Wash.
    The Chinatown-International District of Seattle, or the “I.D.,” is a diverse community of Chinese, Filipino, Japanese and Vietnamese residents and merchants. Immigrating Chinese laborers began to settle in Seattle in the 1860s, and other cultures followed...

  • 5) Philadelphia, PA
    As early as the mid-1800s, Cantonese immigrants began to open businesses near the commercial wharves of Philadelphia, but it was really the 1960s that began to see larger waves of families coming in to create this strong community. Small — just about six...

  • 6) Honolulu, HI
    First emerging in 1860, Honolulu's Chinatown is fifteen blocks of a melting pot of Asian merchants – not just Chinese but Korean, Thai, Vietnamese, Filipino and Japanese, to name a few —right in downtown. During the day, when the shops are open, local...

  • 7) Boston
    Right in the heart of Boston, between the city's Financial and Theater Districts and just a couple of blocks from Boston Commons, is a small Chinatown that’s more than 130 years old. Easily accessible in the very walkable city of Boston, Chinatown is...

  • 8) Los Angeles, Calif.
    Though L.A.'s Chinese population is now largely in the city's suburbs, Chinatown here is still worth checking out. Adjacent to the downtown area and easily drivable from everywhere else, especially given that it’s along storied Route 66, visitors will...

  • 9) Houston, TX
    Not the archetypical Chinatown of winding streets and historic architecture, this is still a neighborhood of ethnic importance; some say it's more “Asiatown” than Chinatown, given its wide array of cultures from Korean to Vietnamese, in addition to...

  • 10) Washington, D.C.
    Immigrants settled into this historic neighborhood in the 1930s, but have now largely moved to the suburbs outside of Washington. The current Chinatown is quite small, lacking the open-air markets and not as bustling compared to many of its counterparts...

  • We’re Looking for City Editors!
    The Daily Meal is one of the fastest-growing food sites around, both in terms of traffic and cities that we cover. We currently have pages for more than 20 cities up and running, with more in the works. And we’re looking for folks who love food...

  • Go Soups (serving size = 1 cup)
    Healthiest: Spicy Chorizo & Pulled Chicken with Black Beans Calories: 230 Total Fat: 8 grams Sodium: 860 milligrams

  • Go Soups (serving size = 1 cup)
    Healthiest: Golden Lentil with Madras Curry Calories: 140 Total Fat: 6 grams Sodium: 770 milligrams

  • Microwavable (serving size = 1cup)
    Unhealthiest: Hot & Spicy Beef & Bean Chili Calories: 240 Total Fat: 8 grams Sodium: 870 milligrams

  • Microwavable (serving size = 1cup)
    Healthiest: Healthy Request® Classic Chicken Noodle Soup Calories: 110 Total Fat: 3 grams Sodium: 410 milligrams

  • Gourmet Bisques (serving size = 1 cup)
    Unhealthiest: Sweet Potato Tomatillo Bisque Calories: 160 Total Fat: 8 grams Sodium: 800 milligrams

  • Gourmet Bisques (serving size = 1 cup)
    Healthiest: Golden Butternut Squash Bisque Calories: 110 Total Fat: 2 grams Sodium: 740 milligrams

  • Slow Kettle (serving size = 1 cup)
    Unhealthiest: Tomato & Sweet Basil Bisque Calories: 260 Total Fat: 14 grams Sodium: 750 milligrams

  • Slow Kettle (serving size = 1 cup)
    Healthiest: Kickin' Crab & Sweet Corn Chowder Calories: 220 Total Fat: 14 grams Sodium: 680 milligrams

  • Homestyle (serving size = 1 cup)
    Unhealthiest: Italian-Style Wedding Soup Calories: 120 Total Fat: 3.5 grams Sodium: 790 milligrams

  • Homestyle (serving size = 1 cup)
    Healthiest: Healthy Request® Whole Grain Pasta Fagioli Soup Calories: 90 Total Fat: 0.5 grams Sodium: 410 milligrams

  • Chunky (serving size = 1 cup)
    Unhealthiest: Firehouse — Hot & Spicy Beef & Bean Chili   Calories: 280 Total Fat: 2 grams Sodium: 770 milligrams

  • Chunky (serving size = 1 cup)
    Healthiest: Healthy Request® Roasted Chicken with Country Vegetables Soup Calories: 100 Total Fat: 1 gram Sodium: 410 milligrams

  • Condensed Soups (serving size = ½ cup condensed)
    Unhealthiest: Split Pea with Ham & Bacon Soup Calories: 180 Total Fat: 2 grams Sodium: 850 milligrams

  • Condensed Soups (serving size = ½ cup condensed)
    Healthiest: Healthy Request® Bean with Bacon Soup Calories: 160 Total Fat: 3 grams Sodium: 410 milligrams

  • Alton Brown’s Advice for Guys on Valentine’s Day
    Valentine’s Day comes but once a year, and for many guys, the natural inclination is to go overboard. Flowers and chocolates aside, plenty of guys will spend the bulk of the evening slaving away in the kitchen, preparing an epic meal that may or may...

  • 1) IHOP: Chicken and Spinach Salad
    For a salad with a chart-topping amount of fat and calories, the name certainly sounds benign. This salad contains chicken and spinach, sure, but the chicken is fried and it also contains bacon, cheese, hard-boiled egg, and a honey-mustard dressing, with...

  • 2) Tony Roma’s: Chipotle Salmon Salad
    This salad tops greens, fried tortilla strips, onions, sunflower seeds, goat cheese, and tomato pesto with a grilled salmon filet and a cheese quesadilla. Calories: 1,528Fat: 88 gramsSaturated Fat: 38 gramsSodium: 2,295 milligrams

  • 3) Houlihan’s: Buffalo Bleu Salad
    For this salad, fried chicken tenders are tossed in Buffalo wing sauce then mixed with bacon, veggies, pecans, pepper jack, crumbled blue cheese, fried tortilla strips, and garlic ranch dressing. Calories: 1,452Fat: 100 gramsSaturated Fat: 29 gramsSodium...

  • 4) Chili’s: Quesadilla Explosion Salad
    With a name like that, you can expect that this one won’t be exactly healthy. This platter of marinated chicken, cheese, corn relish, cilantro, tomato, fried tortilla strips, and chili-ranch dressing is also served with wedges of cheese quesadillas to...

  • 5) Applebee’s: Oriental Chicken Salad
    This perennial favorite contains greens, fried noodles, almonds, fried chicken, and vinaigrette. It’s also available in half-size portions. Calories: 1,390Fat: 98 gramsSaturated Fat: 15 gramsSodium: 1,610 milligrams

  • 6) Hard Rock Café: Haystack Chicken Salad
    This salad contains mixed greens, veggies, shredded cheese, fried chicken, ranch dressing, spiced pecans, and fried tortilla strips. Calories: 1,103

  • 7) Ruby Tuesday: Carolina Chicken Salad
    This salad contains mixed lettuce, fried chicken tenders, peas, cheddar cheese, bacon, croutons, veggies, and almonds.Calories: 1,091Fat: 47 gramsSodium: 1,182 milligrams

  • 8) Denny’s: Fried Chicken Strips Cobb Salad with Bread
    This salad tops spring mix with bacon, avocado, tomatoes, cheddar cheese, hard-boiled eggs, fried potato sticks, and strips of fried chicken.Calories: 1,060Fat: 56 gramsSaturated Fat: 15 gramsSodium: 2040 milligrams

  • 9) Longhorn Steakhouse: Grilled Chicken Winter Brie Salad
    This salad contains winter field greens, chunks of fried brie, dried cherries, red onions, mandarin oranges, and blackberry vinaigrette. Calories: 990Fat: 51 gramsSaturated Fat: 14 gramsSodium: 2,480 milligrams

  • 10) Uno’s Chicago Grill: Honey Crisp Chicken Salad
    This salad contains romaine and iceberg lettuce, fried chicken tenders, cheddar cheese, bacon, vermicelli, a couple other veggies, and honey mustard dressing. Calories: 960Fat: 62 gramsSaturated Fat: 17 gramsSodium: 1,770 milligrams

  • The 10 Unhealthiest Chain Restaurant Salads
    It happens all the time: A group of people are at a restaurant, deciding what to order, when someone proudly proclaims that they’ll ‘just have a salad.’ So they go ahead and order their Grilled Chicken Winter Brie Salad, completely...

  • 12 Over the Top International Fast-Food Items
    A couple times a year, a new fast food product comes along that leaves us alternately scratching our heads and blown away by the inventors’ ingenuity. Pizza with a crust that’s stuffed with cheese? Amazing! A taco shell that’s actually a...

  • Taste Test: Whole Foods 365 Beef Taquitos
    A couple weeks ago, we sampled Whole Foods’ chicken taquitos, sold under their house brand, 365. We weren’t very impressed, as the corn tortilla was a bit tough and the chicken was mushy and tasteless. Unfortunately, we’re disappointed...

  • Taste Test: Trader Joe’s Natural Beef Jerky
    When you buy a new brand of beef jerky, you never really know what you’re going to get. It can be rock-solid, soft and mushy, super-peppery, sweet, smoky, fatty… the possibilities really are endless, and every brand is different. We picked up...

  • Nuts
    Ounce for ounce, nuts are the most fat-dense foods on earth, but thankfully the fat in them is very high in monounsaturated fat, which actually promotes overall health. A one-cup serving of almonds, for example, weighs 92 grams and contains 45 grams of...

  • Foie Gras
    Foie gras is the liver of a duck or goose that’s been purposely fattened up, and it’s rich, creamy , unctuous, and insanely decadent. It’s also insanely high in fat: a 100 gram, 3.5-ounce portion contains 44 grams of fat, meaning that it’s a full 44...

  • Sausage
    If you’ve ever seen sausage being made, it usually starts with not only a pork shoulder, one of the fattiest cuts on the pig, but also a hefty portion of fatback, or pure fat. One link of Johnsonville bratwurst, for example, weighs 82 grams, and contains...

  • Cheeseburgers
    As mentioned earlier, a half-pound patty of 80/20 beef contains 45 grams of fat. Add on a few slices of cheese and a couple strips of bacon and you’re reaching astronomical levels of fat. Let’s look at the popular chain Cheeburger Cheeburger, for example...

  • Super-Premium Ice Cream
    Super-premium ice creams, like those sold by Ben & Jerry’s, for example, are the most fattening ones around because they contain so little air and contain a high level of butterfat. For example, half a cup (or 106 grams) of their Chocolate Chip Cookie...

  • Carnival Fare
    Batter and fry anything and you’re obviously loading it up with huge amounts of fat. Batter and fry a hot dog or a candy bar and you might just find your pants don’t fit the next day. Carnival fare is some of the most fattening food on earth, customized...

  • Tuna Melt
    So let’s take a can of tuna, mix in a few tablespoons of mayo, pile it up on a toasted rye bread, then melt three slices of American cheese on top.  Now let’s do some math: one can of tuna contains about 2 grams of fat, as do two slices of rye. Three...

  • Poutine
    Oh, poutine. This delicacy from Montreal has found its way into the U.S. in recent years, because on the outside it looks like a pretty all-American food: fries topped with fresh cheese curds and rich brown gravy. This heart attack on a plate is sold by...

  • Ribs
    Ribmeat contains a ton of fat, and people tend to eat more of it because there isn’t a whole lot of meat on the bones. So should you decide to head to your local Tony Roma’s and order a full 1.5 pound rack of St. Louis ribs, which are meatier and fattier...

  • Fondue
    Cheese is basically concentrated milk, and contains a very high amount of fat. So needless to say, if you take a bunch of it, melt it in a little pot, and serve it with little cubes of bread, it’s going to be one of the most fattening foods around. At The...

  • Steak
    Beef, like all other types of meat, involves some fatty cuts and some lean cuts. But even the leanest cuts contain a lot of fat. For example at Longhorn Steakhouse their leanest cut, the flatiron steak, contains 16 grams of fat in a 7 ounce portion. The 8...

  • Pecan Pie
    To make pecan pie, you basically take a load of butter, mix in some corn syrup and pecans, and bake it until it sets. It’s delicious but it’s also insanely fattening. The pecan pie sold by Texas-based Goode Co., for example, contains 23 grams of fat in...

  • Chicken-Fried Steak with Cream Gravy
    Fat on fat on fat. A pounded steak is battered and fried, then topped with a cream-based gravy that very well might have sausage mixed in for good measure. The chicken-fried steak with sausage gravy served at IHOP, for example, contains 81 grams of fat,...

  • The 13 Most Fattening Foods on Earth
    What is it about fattening foods that lures us in like moths to a flame? Fat is flavor, after all, so the more fat a food has the tastier it will be. Add in copious amounts of salt or sugar, and you’ve got a prescription for addictive tastiness....

  • 1) Lao Sze Chuan, Chicago
    If you live near Chicago and haven’t been to Lao Sze Chuan, here’s a word of advice: Go. Now. You can consider yourself fortunate to be living in a city that’s home to a Chinese restaurant of this caliber, run by Tony Hu, dubbed the mayor of Chinatown and...

  • 2) Koi Palace, Daly City, Calif.
    The secret to this perpetually-crowded Hong Kong-style restaurant’s success? Sending their staff to Asia on occasion to learn about the newest dining trends and then incorporating them into the menu. This sprawling restaurant/ event space opened in 1996...

  • 3) San Tung Restaurant, San Francisco
    This perennially packed restaurant serves an array of dough-based items like dumplings and fresh-cut noodles (try the shrimp and leek dumplings or dry black bean sauce noodles), but the dish that has most people lined up out the door nearly every night...

  • 4) Xi’An Famous Foods, NYC
    With several no-frills locations in New York, including Flushing, Chinatown, and the East Village, Xi’An is one of the only places in the country to get your fix of the traditional foods of the Chinese city Xi’An, and you’ll be glad you did: go for any of...

  • 5) Corner 28 Peking Duck Stall, Flushing, New York
    Hand-carved to order Peking duck for $1 — cheap eats this good rarely come cheaper. This stall attached to Corner 28 restaurant in Flushing, N.Y., is reason enough to visit this vibrant Queens neighborhood. The skin is crisp, the meat moist, and...

  • 6) Mission Chinese Food, San Francisco
    While the white-hot New York location remains in limbo, chef Danny Bowien’s San Francisco original is still going strong, and very well just might be the most famous Chinese restaurant in America today, commanding hours-long waits that are only somewhat...

  • 7) Gourmet Dumpling House, Boston
    From Clio chef Ken Oringer: "Gourmet Dumpling House in Chinatown is one of my favorite spots in Boston. They have this spicy Sichuan fish soup with peppercorns and fiery chiles that I get every time I go — it's amazing. Other dishes to get there are...

  • 8) 101 Noodle Express, Alhambra, California
    The flagship of a modest California chain, this strip mall restaurant is responsible for introducing the Shandong beef roll — a mammoth arrangement of fried Chinese pancakes, cilantro, and shredded meat slicked with fragrant bean sauce — to...

  • 9) Joyful House, Las Vegas
    Located a few blocks off the main strip, this spacious restaurant with a vaguely Asiatic exterior specializes in traditional Cantonese cuisine (think barbecued meats, seafood, and slow-cooked soups). To that effect, you’ll see plates of roast duck,...

  • 10) Asia Café, Austin, Texas
    With service that’s more or less left to the customer — an expediter is the only thing standing between the kitchen and your food — Asia Café was made for takeout. And lucky you, because the place gets slammed most nights with Austinites looking...

  • 11) Peking Gourmet Inn, Falls Church, Virginia
    A banquet hall in the style of Beijing’s grand eateries, this paean to Peking duck roasts one killer bird — and certainly the best in the D.C. area. Granted, it will run you $40, but it easily feeds three hungry diners so the end cost isn’t...

  • 12) Best China, Canton, Michigan
    Shanghai specialties are the selling point here, best chosen from the Chinese menu available upon request. For your determination, you’ll be treated to mountains of preserved vegetables, tender Lion’s Head pork meatballs, and thick, springy...

  • 13) Katy’s Dumpling House, Chicago
    Forgo the namesake dumplings. You have to hand it to "Katy," her handmade noodles are just about the best on offer in the Windy City. Tangled with ground pork in fiery dan dan noodles or sunken into deeply flavored beef broth, their springiness...

  • 14) Beijing Pie House, Monterey Park, California
    The golden, flaky Frisbee-sized meat pies called xian bing at Beijing Pie House are something to behold and to be held. Splitting their tender crust reveals a paragon of flavorful fillings that eclipse the standard lamb or pork in...

  • 15) Facing East, Bellevue, Washington
    Handheld Taiwanese pork bao — featuring fatty porcine nuggets stuffed into tender buns — are well worth the trip to Facing East, but you’d be selling yourself short not to try the rest of the animal, available in dishes like pig diaphragm or a...

  • Recap: ‘Top Chef,” Season 11, Episode 17
    So it’s come to this: Nina Compton, an Italian chef with a mastery of Caribbean cooking; and Nick Elmi, French-trained, intensely focused, and endlessly inventive, vying for the title of Top Chef. The episode began with flash-forward of the judges...

  • 12 Regional Foods Worth Traveling For
    In today’s day and age, it seems like you can find just about any type of food you want, especially if you live in a big city. Want a super-authentic banh mi, or perhaps a traditional Belgian Liège waffle? There’s a food truck for that...

  • Burger King Vietnam: Kimchi Pork and Szechuan Beef Burgers
    This here’s an interesting one, released just last month in honor of Chinese New Year (not sure why these were sold in Vietnam instead of China). They released two burgers: the Spicy Kimchi Double Pork, which tops two pork patties with American...

  • Pizza Hut India: So Cheezy Pizza
    This pizza, which was rolled out in India in December, is beyond cheesy, and that’s saying a lot. The crust was not only stuffed with jalapeno cheese, it was topped with a cream cheese-based sauce instead of marinara sauce as well as mozzarella cheese....

  • Krispy Kreme UK: Mince Pie Donut
    Mincemeat pies are quite popular in the UK; they used to include actual minced meat along with cropped fruit and spices but today most varieties forego the meat. As a special holiday treat last year, Krispy Kremes across the Kingdom released a Mince Pie...

  • Domino’s Australia: $50 Wagyu Beef Pizzas
    In December, locations of Domino’s Pizza in Australia offered probably their highest-end pizzas ever, made with wagyu-grade super-marbled beef. The first pizza, the Wagyu 3 Ways, was topped with wagyu rib meat, wagyu bresaola, sliced, wagyu sausage,...

  • Pizza Hut Singapore: Double Decker Pizza
    Not to be outdone by the infamous Double Sensation described earlier, Pizza Hut Singapore went even more overboard with their Holiday special last December. The bottom pizza had a stuffed crust and was topped with chicken pepperoni and bell peppers, and...

  • Pizza Hut Puerto Rico: Crazy Cheesy Bacon Crust Pizza
    Last year, Pizza Hut briefly sold a pizza in the U.S. that was ringed by tiny pizzas (pizza spawn?) along the crust. The Puerto Rican division took it one step further in December by adding a sprinkle of bacon to the top of those tiny pizzas. Touché,...

  • McDonald’s Italy: Gran Chianina
    Made from Italy’s famed Chianina beef, this fancy burger sandwiched the high-quality beef patty, along with onion rings, lettuce, cheese sauce made with pecorino Romano, and a walnut sauce inside a tartaruga, or turtle, roll. It was available for three...

  • Pizza Hut Japan: Black Ninja Burger
    This offering made international waves last October for its sheer outlandishness: a burger patty, onions, lettuce, mayo, a hash brown patty, and a giant piece of bacon were sandwiched between a black bun. Meant to resemble a ninja with his tongue sticking...

  • Pizza Hut UK: Cheeseburger Pizza
    A cheeseburger pizza isn’t so wild around these parts anymore; it’s usually just a regular pizza topped with ground beef and American cheese. But in England (and previously in the Middle East), Pizza Hut released a limited-time only pizza where the crust...

  • KFC Indonesia: Cheese Donut
    For some reason, cheese-topped donuts are quite popular in Indonesia, and in September 2013 KFC decided to get in on the action, offering a glazed donut topped with shredded Swiss and cheddar cheese. Here in America, we only eat cheesy donuts if they’re...

  • Subway Japan: Sausage and Barbecue Sub
    In August 2013, Subways in Japan added a new meat to the menu: a long sausage, topped with barbecue sauce. As usual, guests were able to choose the cheese, bread, and veggies. I think we can safely say that we won’t be seeing stateside Subways offering...

  • Pizza Hut Sri Lanka: Birizza
    Biryani, the popular South Asian rice dish, is about the last thing you’d expect to see at a Pizza Hut, but last July the ‘Birizza’ hit the menus on locations in Sri Lanka. The dish was offered with either chicken or paneer cheese, and was topped with a...

  • Chef Kerry Heffernan on the Best Way to Reheat a Steak
    Chef Kerry Heffernan, who you might remember from a recent season of Top Chef Masters, has spent time as Executive chef at acclaimed New York restaurants including Eleven Madison Park and South Gate, and he’s currently the chef at the newly-revamped...

  • Beignets (New Orleans)
    Ask someone who loves food what their first culinary stop in New Orleans will be, and they’ll most likely tell you Café du Monde, for some beignets and chicory coffee. To make a beignet, squares of choux paste are deep-fried and dusted with powdered sugar...

  • Chicken Riggies (Utica, NY)
    Upstate New York was home to a booming Sicilian population in the early decades of the 20th century, and like spiedies many traditional Italian dishes took on a regional life of their own. Nobody knows exactly who invented chicken riggies, a pasta dish...

  • Pork Roll (New Jersey)
    The pork roll (also known as Taylor ham) is something you’ve most likely eaten in New Jersey. It’s a slightly-smoky breakfast meat that resembles bologna, and it’s typically sliced and pan-fried or grilled before being paired with egg and cheese on a roll...

  • Kolache (Central Texas)
    Kolache (plural for kolach) are a type of filled dough with Czech roots that have become very popular in many parts of Texas, as well as parts of Iowa, Wisconsin, and Minnesota. The majority of the ones you’ll find envelop a dollup of fruit with soft,...

  • Philly Pretzels (Philadelphia)
    The cheesesteak might be The City of Brotherly Love’s most enduring contribution to the culinary world, but the snack that’s most closely associated with the city is in fact the soft pretzel, and it’s made there in a style not found anywhere else. Most of...

  • Puffy Tacos (San Antonio)
    In 1978, Henry Lopez opened Henry’s Puffy Tacos in San Antonio, and a legend was born. They don’t differ much from a traditional taco, except for the fact that the raw corn masa tortillas are fried in hot oil. Instead of becoming a traditional crunchy...

  • Turkey Joints (Rome, NY)
    The first thing you should know about turkey joints is that it isn’t what it sounds like: Invented at Nora’s Candy Shop in 1919, they’re still made at the Rome, N.Y. shop. So what’s a Turkey Joint? Silvery, hand-pulled ribbon candy envelops a mixture of...

  • Gooey Butter Cake (St. Louis)
    Head to St. Louis and you’ll find one of the most mouthwateringly-named foods around, gooey butter cake. The flat, dense cake originated in the 1930s and is found in just about every grocery store in the area but not outside of it: it’s a mixture of flour...

  • Spiedies (Binghamton, NY)
    In the early 1920s, Italian immigrants brought their traditional spiedini, or cubes of meat grilled on a skewer, to Upstate New York, where it took on a life of its own. Today, the meat used is traditionally chicken, and it’s marinated in a special...

  • Goetta (Cincinnati)
    Cincinnati has a handful of regional specialties, most notably their famous chili-topped spaghetti. But there’s a regional food that’s just as popular but not nearly as famous, and it’s a German-influenced sausage known as goetta. A fine-ground mixture of...

  • Runza (Lincoln, Neb.)
    There are more than 50 locations of Runza in and around Lincoln, Neb., as well as one in Colorado, two in Iowa, and two in Kansas, and outside of that you’re simply not going to find their signature item, known as the runza. Sort of like a supercharged...

  • Scrapple (Mid-Atlantic)
    In the Mid-Atlantic states including Pennsylvania, Maryland, and Delaware, a traditional food of the Pennsylvania Dutch is easy to track down: scrapple. It’s made by combining pork scraps and trimmings with cornmeal and seasonings, blending it into a mush...

  • Cheese
    It’s common knowledge that cheese is unhealthy, but the extent of its calorie overload might surprise you. For example, take a standard one-ounce slice of American cheese, which contains around 100 calories, and compare it to the amount of cheese you find...

  • Jamba Juice
    Smoothies are still regarded as a generally healthy treat, full of fruit and other generally healthy stuff. But from a purely caloric standpoint, they’re off-the-charts: a small Strawberry Surf Rider smoother contains a whopping 320 calories, a large 590...

  • Nutella
    Every kid’s favorite spread is, unfortunately, the caloric equivalent of eating a candy bar sandwich. Two tablespoons of the chocolate hazelnut spread, which is enough to modestly coat a slice of toast, contains 200 calories, 12 grams of fat, and 21 grams...

  • Granola
    Granola is the quintessential ‘health food,’ but it’s certainly not calorie-free. For example, there’s 140 calories in just ¼ cup of Bear Naked’s Fruit & Nut granola, which is basically a small handful. A cereal bowl’s worth usually contains a cup or...

  • Subway Sandwiches
    Subway’s main advertising message since the 1990s has been all about how healthy it is, and while if you stick to turkey and vegetables with no cheese or condiments on a 6-inch sub it can certainly be a part of a well-balanced diet, but most of their...

  • Movie Theater Popcorn
    If you’re used to working your way through a large popcorn over the course of a movie, you might want to reconsider.  Movie theater popcorn is insanely unhealthy, with a medium popcorn from Regal clocking in at 720 calories, and a large at a whopping...

  • Chicken Skin
    Chicken breast is one of the healthiest, leanest proteins you’ll find, but a lot of people don’t give second thought to eating it skin-on. You might want to peel it off next time, though: The average four-ounce skinless chicken breast contains about 100...

  • Fried Chicken/Chicken Fingers
    Another no-brainer here, as any time something is breaded and fried (even if it’s white-meat chicken) there’s going to be a lot more calories than you might expect. For example, one KFC Original Recipe breast contains 320 calories, but who stops with just...

  • Salad Dressing
    A tablespoon of ranch dressing contains 145 calories. But measure out a tablespoon and try to mix it into an average-sized salad and you’ll most likely be left with a lot of plain lettuce. The average salad can contain up to 5 tablespoons of dressing,...

  • 9 Foods with More Calories than You Think
    We all know that certain foods have more calories than others. It’s pretty obvious: if it’s covered in a sheen of oil, it’s most likely full of calories. But certain foods might not appear to be as caloric as they are, and the main...

  • Taste Test: Whole Foods’ Whole Catch Coconut Shrimp
    We’ve come to the conclusion that if you want to bring frozen coconut shrimp back from the deep freeze, you’ll need to use a deep-fryer instead of an oven. We’ve sampled both Trader Joe’s and now Whole Foods’ offering, and...

  • Taste Test: Trader Joe’s Balela
    You’ve most likely not heard of the dish known as balela, but it’s apparently a Middle Eastern chick pea-based salad that also contains black beans, tomatoes, parsley, onion, vinegar, garlic, and a hint of hot pepper. We picked up an 8-ounce...

  • Micheal Spurlock
    The Dallas Cowboys’ wine receiver/ return specialist fills his plate up with three choices that don’t really go together: an omelette, spaghetti, and broccoli. But hey, you’ve got your protein, carbs, and fiber all in one place!

  • Nate Burleson
    The Lions’ wine receiver enjoys a pretty standard breakfast before gametime: eggs, bacon, and potatoes. 

  • Dominic Raiola
    The center for the Detroit Lions takes a protein-heavy route before each game, eating chicken breast and an egg white omelette. 

  • Brian Jennings
    Jennings has a fear of birds, so he’s one of the only football players you’ll meet who never eats chicken. Before each game during the 12 seasons he spent with the San Francisco 49ers, he’d dine on a filet mignon with a side of brown rice and vegetables....

  • Kansas City Chiefs
    Three hours before the game, the team chef will put out a lavish spread, and the team will go to town. But when it gets closer to starting time, he’ll come back with a platter of chicken breast for the team so they can do some pre-game protein-loading....

  • Sam Bradford
    The 6’4’’ quarterback for the St. Louis Rams also has an interesting pre-game eating ritual: he’ll only eat everything in threes. He usually sticks with fruit, so that means that on his plate you’ll find three slices of pineapple, three of cantaloupe, and...

  • Willie Anderson
    Offensive tackle Willie Anderson spent 11 years with the Cincinnati Bengals, and ate a pretty huge meal before each game: a bowl of oatmeal, fruit, a baked potato, some sausage, water, and Gatorade. 

  • Fred Beasley
    This fullback spent the bulk of his career with the 49ers, and before every game he’s enjoy a big breakfast of steak and eggs, along with a big glass of water. 

  • Brian Urlacher
    The former linebacker for the Chicago Bears had an interesting pre-game dining superstition: he’d eat two chocolate chip cookies. 

  • Peyton Manning
    Before every game, the Denver Broncos quarterback eats two pieces of grilled chicken, pasta with marinara sauce, a plain baked potato, and broccoli, and he washes it down with a Gatorade. 

  • What Do Football Players Eat Before Games?
    Football players are some of the biggest, baddest dudes on earth. They spend hours slamming into other people, getting slammed into by other people, and running, running, running. Before each game, players are faced with the decision of what they’re...

  • Recap: ‘Top Chef,’ Season 11, Episode 16
    The three remaining chefs — Nick, Nina, and Shirley — showed up at a luau to start the Finale, where Padma introduced them to chef Sam Choy, one of Hawaii’s most renowned chefs. We then learned who won last week’s Last Chance...

  • TOUCHDOWN at Bronx Terminal Market
    The shopping mall is hosting TOUCHDOWN, a three-hour celebration on Feb. 1, featuring a meet-and-greet with Ottis Anderson, former New York Giants Running back, football-themed activities like a throwing clinic, and free hot chocolate.

  • Taste of the NFL
    Football fans ready for some football and wanting to eat like an NFL player can go to Taste of the NFL, a Super Bowl-sized soiree featuring celebrity chefs and NFL athletes who are cooking classic and creative culinary creations on Feb. 1 at Pier 12 of...

  • 5-Borough Playbook
    NYC & Company, New York City’s official marketing, tourism and partnership organization, has released the 5-Borough Playbook, a guide to exploring beyond Times Square and Super Bowl Boulevard during Super Bowl Week. The free book shares general...

  • DirecTV Celebrity Beach Bowl
    NFL alums like Joe Montana take on celebrities like chef Guy Fieri and comedian Tracy Morgan at the DirecTV Celebrity Beach Bowl at Pier 40, Hudson River Park in Manhattan on Feb 1. The action takes place in a heated tent, which contains a ‘beach’ made...

  • NFL Pop-Up Restaurant: Forty Ate
    The name is a play on Super Bowl XLVIII, the 48th in NFL history. Fans can feast on the NFL’s first-ever Super Bowl-themed pop-up restaurant Forty Ate at the Renaissance New York Times Square Hotel on West 48th Street. Overlooking Super Bowl Boulevard,...

  • Super Bowl Boulevard
    The NFL is transforming 13 blocks of Broadway into Super Bowl Boulevard, a free celebration Jan. 29 to Feb. 1 featuring free food and drink, interactive displays, afternoon athlete meet-and-greets, nightly concerts, and a 60-foot tall, 180-foot long Times...

  • Super Bowl Kickoff Spectacular
    Super Bowl Kickoff Spectacular, a free concert and fireworks on Jan. 27 at Liberty State Park in New Jersey kicks off a week of Super Bowl celebrations in New York and New Jersey. Concertgoers can stay warm by purchasing $40 tickets to the Host Committee...

  • 1) Sabra
    The most popular brand was also our favorite. While this brand’s offering was certainly the one we were the most used to, we also considered it to be the most delicious of the group. The flavors were well-balanced, and it was tangy and creamy in all the...

  • 2) Abraham’s
    This brand is distributed only to stores in New York, so if you see it, snag it. It was nearly universally liked, praised for its almost-citrusy, bright flavor, and its sweet-and-sour flavor turned a couple off but won over most of the tasters. It wasn’t...

  • 3) Tribe
    This hummus is labeled “Classic,” and that’s a rather appropriate description. It was creamy, rich, and nutty from the tahini, and well-balanced in its salt, lemon, and garlic content. It wasn’t especially bold or exciting in its flavor, but that’s what...

  • 4) Yorgo’s
    This USDA-certified organic offering fell squarely in the middle of the pack. It was thick, creamy, and the most garlicky of the varieties we sampled, but it had a somewhat ‘off’ flavor, like it had been sitting on the shelf for too long. “Not bad, but...

  • 5) Cedar’s
    The hummus made by this Massachusetts-based company was smooth, creamy, and full of bright lemon flavor, but just didn’t stand out from the pack. It packed a lemony, vinegary punch, so if you like your hummus heavy on those ingredients you’ll probably be...

  • 6) Athenos
    This hummus was the only one we tasted that uses 100% olive oil, and while that does hew closely to tradition, it didn’t affect the flavor noticeably. It had a texture that could best be described as gritty, and was the least appealing one of the bunch...

  • 7) Trader Joe’s
    The ones that ended up on the bottom tended to be missing crucial ingredients; for some reason the folks at Trader Joe’s decided to leave tahini out of their traditional hummus. “This smells funny,” one taster noted, and others weren’t big fans of its...

  • 8) Engine 2
    This brand is aligned with the Engine 2 Diet and is sold exclusively at Whole Foods. Unfortunately, it was almost universally panned. Most found it to be exceedingly bland and flavorless, with an odd, gloopy texture. “This has zero flavor. No salt, lemon...

  • The Ultimate Store-Bought Hummus Taste Test
    We tend to not give much thought to hummus. It’s just chick peas ground up and mixed with some other stuff, to be eaten with pita or baby carrots as a healthy snack, right? But hummus has a long history, and there are plenty of brands of it on the...

  • 1) The Little Door, Los Angeles, Calif.
    "Charming" is a word often used to describe this super-romantic spot, the most romantic restaurant in America.  Entering the little door to the storybook garden makes diners feel as if they've discovered their own special spot; indoors, eating by the...

  • 2) Tree Room at Sundance Resort, Sundance, UT
    The recipient of Utah's ‘Best of State’ award for fine dining, the Tree Room gets not only the food just right but creates a relaxed, woodsy ambience.  Native American art, high ceilings, and yes, a huge tree in the dining room create the setting for...

  • 3) The Inn at Little Washington, Washington, VA
    This world-class establishment is an ideal spot for a luxurious rendezvous.  Your table in the ornate dining room will be crowned with its own rose-colored silk lampshade, creating a sense of intimacy.  The restaurant’s French-inspired menu...

  • 4) Little Palm Island Resort, Little Torch Key, Fla.
    Starting with the boat ride to the island, this is a fully-immersive romantic experience, complete with swaying palm trees, Tiki torches, and sunsets.  Whether dining indoors, on the veranda, or at a private table right on the beach, guests are...

  • 5) L'Auberge Restaurant on Oak Creek, Sedona, Ariz.
    Candlelight dining al fresco alongside a babbling creek lined with cottonwood and sycamore trees? Sounds romantic to us!  The contemporary American menu at L’Auberge is seasonal; the Dungeness crab crepe appetizer is a popular choice, as are...

  • 6) French Room, Dallas, TX
    If you want to impress your date with opulence, the French Room makes dining out an art; it's won the AAA Five Diamond Award for 25 consecutive years.  The stately dining room with a soaring, frescoed ceiling feels a bit like stepping into the past...

  • 7) River’s End Restaurant, Sonoma County, Calif.
    Sunset views over the ocean don't hurt a restaurant's chances of being labeled "romantic," and for decades, River's End has been precisely that.  This seafood spot's location, where the Russian River enters the Pacific, is a striking spot for a...

  • 8) The Marine Room, La Jolla, Calif.
    The restaurant's self-proclaimed "elegant dining on the surf" is no exaggeration; you'll be so close to the water that you may feel you should have worn your swimsuit.  Since 1941 the view has been wowing diners, and the restaurant has been the...

  • 9) One if by Land, Two if by Sea, New York, NY
    Even the name of this West Village restaurant is romantic-sounding.  Since 1972, this old carriage house’s fireplaces have crackled and exposed brick walls have sheltered countless couples dining extravagantly to the strains of the piano. ...

  • 10) La Provence, Lacombe, La.
    This John Besh restaurant features rustic stucco-work, an antique French bar, and a beautiful country home fireplace, creating a warm atmosphere that invites romance.  After enjoying a bowl of the restaurant's signature quail gumbo, you'll be ready...

  • 11) Fleur de Lys, San Francisco, Calif.
    Personable chef Hubert Keller, who has won a Michelin Star, maintains this classic restaurant's fine menu as well as its intimate atmosphere.  The quiet, conversation-friendly dining room, flanked with a dramatic ceiling of swooping drapery...

  • 12) Bartolotta Ristorante di Mare, Las Vegas, NV
    This glossy restaurant located inside the Wynn has an elegant interior which is an inviting spot to enjoy the Mediterranean seafood menu.  But for maximum romantic impact, request outdoor cabana seating for the most intimate dining experience: tables...

  • 13) White Barn Inn, Kennebunkport, ME
    The White Barn Inn is an upscale New England retreat with a AAA Five Diamond rating; its restaurant is housed in a restored 1820s barn with a huge picture window looking into nature.  The four-course prix fixe menu, new each week, is meticulously...

  • 14) 2941 Restaurant, Falls Church, VA
    Its woodsy location, waterfalls, and koi ponds outside make the first impact at 2941 Restaurant; inside, soaring ceilings and floor-to-ceiling windows with views of those ponds and falls make a picturesque romantic setting.  Fancy and yet relaxed,...

  • 15) French Laundry, Yountville, Calif.
    Chef Thomas Keller’s world-renowned Napa establishment is so noted for a reason - the impeccable food, wine and atmosphere.  Within this rustic venue surrounded by gardens, two nine-course menus are created each day.  The first is a chef's...

  • 16) Everest, Chicago, Ill.
    A hushed, immaculately-decorated interior - elite service without pretention - this is fine dining with a retro feel. Located 40 floors up at the top of Chicago's circa-1893 Stock Exchange building, diners at Everest are privileged to an impressive...

  • 17) Casa Tua, Miami, Fla.
    Al fresco dining is romantic indeed at Casa Tua. At this elegant but not stuffy eatery, attached to a Mediterranean-style villa, outdoor tables are nestled in an alluring garden where numerous lanterns hang from trees. Inside, the 20-seat chef’s...

  • 18) Alta, New York, NY
    Full of rustic decor and a stone, wood-burning fireplace, a strong romantic vibe resides at popular (yet under-the-radar) date-night spot Alta. A large array of Mediterranean-influenced tapas-style dishes has something for everyone; a must for many diners...

  • 19) Plume, Washington, DC
    The gracious Jefferson Hotel houses Plume, offering diners old world ambience in a plush, nook-filled setting — complete with a fireplace — and inventive cuisine. The restaurant’s seasonal menu takes its inspiration, in part, from the produce in the...

  • 20) Ristorante Massimo, Portsmouth, NH
    In a quaint brick building in historic seaside Portsmouth, Ristorante Massimo offers warm and intimate seating among artwork and stone walls.  Upscale without stiff formality, the accommodating staff and owner Massimo greeting patrons form a...

  • L'Auberge Restaurant on Oak Creek
    Candlelight dining al fresco alongside a babbling creek lined with cottonwood and sycamore trees? Sounds romantic to us!  The contemporary American menu is seasonal; the Dungeness crab crepe appetizer is a popular choice, as are interesting entrees...

  • La Provence
    This French Quarter destination features rustic stucco-work, an antique French bar, and a beautiful country home fireplace, creating a warm atmosphere that invites romance.  After enjoying a bowl of the restaurant's signature quail gumbo, you...

  • White Barn Inn
    The White Barn Inn is an upscale New England retreat with a AAA Five Diamond rating; its restaurant is housed in a restored 1820s barn with a huge picture window looking into nature.  The four-course prix fixe menu, new each week, is meticulously...

  • Ristorante Massimo
    In a quaint brick building in historic seaside Portsmouth, Ristorante Massimo offers warm and intimate seating among artwork and stone walls.  Upscale without stiff formality, the accommodating staff and owner Massimo greeting patrons form a...

  • Tickets on Sale for Choice Eats, Coming to New York March 25
    For the past seven years, the Village Voice has thrown what can only be described as a culinary blowout, bringing some of the city’s best restaurants together with beer, wine, and spirits purveyors, throwing several thousand hungry guests into the...

  • 1) Elliott’s Oyster House, Seattle, Wash.
    Attention to detail and beautiful views are the name of the game at Elliott’s Oyster House, located on the historic Pier 56 on Seattle’s waterfront. The restaurant shucks all oysters to order, and goes through roughly 7,000 weekly. The seasonal menu...

  • 2) Eventide Oyster Co., Portland, ME
    Eventide Oyster Co. showcases the finest oysters in the state of Maine. Oysters like the Norumbega, John’s River, and Basket Island are popular, as well as the selection from other locations such as the Fire River, Kusshi and Kumamoto. Also a main draw...

  • 3) The Ordinary, Charleston, SC
    The Ordinary in Charleston offers a full raw bar carrying East Coast oysters, and a specialty of the house are the Moscow oysters, topped with crème fraiche and caviar. To complement the seafood, there’s an extensive drink menu with beer and cider and...

  • 4) Swan Oyster Depot, San Francisco, CA
    The menu at this small local spot in San Francisco is about as classic as it gets, featuring Olympia, Eastern, and Blue Point oysters, Cherry Stone clams, seafood cocktails, and ‘salads,’ with fresh seafood piled on a bed of lettuce. Not much has changed...

  • 5) Neptune Oyster, Boston, Mass.
    Tucked away in Boston’s North End is Neptune Oyster, where chef Michael Serpa is creating some of the most delicious seafood preparations imaginable. You obviously need to order some oysters—the emphasis is on the East Coast varieties here—but make sure...

  • 6) L&E Oyster Bar, Los Angeles, Calif.
    Los Angeles’ L&E Oyster Bar is nestled within the Silver Lake region. Local and national oyster farmers supply the daily oyster selections that have included varieties from Vancouver, Tomales Bay, Rhode Island, Long Island, Cape Cod, and Martha’s...

  • 7) Hog Island Oyster Co., San Francisco
    Located in the iconic San Francisco Ferry Terminal Building, with an additional location in Napa Valley, the Hog Island Oyster Co.showcases the beautiful views of the harbor. All of the oysters and seafood served at Hog Island are Food Alliance-certified...

  • 8) Grand Central Oyster Bar & Restaurant, New York, NY
    For sheer volume and variety as well as a bit of New York City Americana, the Grand Central Oyster Bar has made the cut. It’s been in business since 1913 and today the oyster list goes on for more than five pages, depending upon the season and...

  • 9) Island Creek Oyster Bar, Boston, Mass.
    The Island Creek Oyster Bar is all about farm to table. They encourage diners to know where their oysters come from, not to mention the beer and wine. While the oyster selection changes daily, some popular ones that appear on the menu include the ‘house...

  • 10) The John Dory Oyster Bar, New York City
    The sleek, cosmopolitan oyster bar run by Ken Friedman and April Bloomfield (The Spotted Pig, The Breslin) has a wide variety of seafood on its menu. It features both East and West Coast oysters and a raw bar menu with littleneck clams, whelks with...

  • 11) Hank’s Oyster Bar, Washington, D.C.
    Hank’s Oyster Bar, with two locations in D.C., hosts the “Feast of the 7 Oysters,” its take on the Feat of the Seven Fishes, for Christmas Eve during the holidays, a differentiator amongst other local oyster bars. The regular menu has seasonal oysters,...

  • 12) Pearl Oyster Bar, New York, NY
    This Greenwich Village spot that was opened in 1997 by Rebecca Charles is best known for its lobster rolls—but its oyster list is not to be forgotten. The sleek, cozy spot has a long bar and small tables placed throughout two rooms, and there is often a...

  • 13) Matunuck Oyster Bar, South Kingstown, RI
    Owner Perry Raso spent most of his career as an oyster farmer, founding the Matunuck Oyster Farm in 2002, which was the impetus for opening the subsequent oyster bar. The Matunuck oysters are grown in Potter Pond, Rhode Island, and are the main draw on...

  • 14) Casamento's, New Orleans, LA
    Casamento's Restaurant in New Orleans has been an iconic culinary staple in the region since 1919. The casual dining restaurant boasts an oyster menu that features the bivalve in many ways: on the half shell, charbroiled, in a stew, fried, and in the...

  • 15) GT Fish & Oyster, Chicago, Ill.
    GT Fish is heavy on the oysters, heavy on the cocktails. And that theme makes sense as many of the oysters appear in shooter form. The bar offers daily specials, a wide variety of oysters, superb ambiance and a killer cocktail list. One of the best is the...

  • 16) Awful Arthur's, Kill Devil Hills, NC
    Located in the beautiful Outer Banks of North Carolina, Awful Arthur’s has the area’s only copper-topped oyster bar, and accompanying ocean-view lounges. Oysters come in many ways here and can be crispy fried, served chilled, or in dishes like the Oysters...

  • 17) Chicago Oyster House, Chicago, Ill.
    The Chicago Oyster House is new to the Windy City oyster bar scene, but is already winning over the crowds with its $1.50 oyster happy hour. It offers an outstanding list of West and East coast oysters with more than 60 varieties to choose from including...

  • 18) Pearl Dive Oyster Palace, Washington, D.C.
    Pearl Dive Oyster Palace in D.C. carries only the highest quality seafood with a variety of East and West Coast oysters that are showcased on its menu. They also have their own signature oyster—Black Pearl oysters—grown in Oyster Bay located just above...

  • 19) Boss Oyster, Apalachicola, Fla.
    Boss Oyster is a local spot in Apalachicola that has a very extraordinary menu. It serves up local Apalachicola oysters and dishes ranging from oyster stew to oyster jalapeno (with Monterrey Jack cheese and chopped jalapenos) to Apalachicola Bay oyster po...

  • 20) Oyster House, Philadelphia, Pa.
    Come for the happy hour, stay for everything else. The Oyster House in Philly has a stellar happy hour that includes $1 oysters, $3 shooters, $3 drafts and $5 cocktails. The bar always carries at least eleven types of oysters ranging from Wellfleets from...

  • 21) McGarvey's Saloon & Oyster Bar, Annapolis, Md.
    This oyster bar and saloon has everything you need for a night out on the town. Its happy hour offers $1 oyster shooters, $3 imported beers and wines, $5 appetizers and $5 martinis and tall drinks. All oysters are freshly shucked and are paired with lemon...

  • Finn Crisp
    Finn Crisp is best known for its rye crispbread, and their reputation for healthy products extends into the GMO-free category as well. Six of their offerings, including the Original Thin Rye Crispbread and Garlic and Herbs Rye Snacks, are certified GMO-...

  • Murray's Chicken
    Chickens from Murray’s are raised in Pennsylvania’s countryside, and are naturally-raised, antibiotic-free, Certified Humane, and, of course, GMO-free. 

  • 365 Everyday Value
    In 2009, Whole Foods Market began putting their house-brand, 365 Everyday Value, through the Non-GMO project’s verification process, and today just about every product they offer, well over 400 items, is GMO-free, although some that contain meat, eggs, or...

  • Amy's Soups
    Amy’s Kitchen produces many delicious varieties of all-natural soups. Many of the favorites, including black bean chili, minestrone, split pea, and lentil vegetable, are completely GMO-free. 

  • Annie's Organic
    Annie’s is beloved for its organic products that are actually delicious, and everything from their macaroni and cheese to barbecue sauce, from pretzels to fruit snacks, more than 50 items, are GMO-free. 

  • Hodgson Mill
    Hodgson Mill is renowned for its high-quality whole grain flours, cereals, pastas, and baking mixes. Just about everything they offer is GMO-free (more than 80 products!), with a handful of items that contain quinoa and rolled oats still being certified....

  • Organic Valley Dairy
    When you come across organic milk or butter in you supermarket’s refrigerator case, it’s usually from Organic Valley. Not only is their milk GMO-free, but their butter, ricotta, and plenty of other offerings are as well, with their other cheeses in the...

  • Weetabix
    The famously bland British breakfast cereal, best identified by the trademark ‘biscuits’ of whole wheat, is GMO-free. 

  • Kashi
    Kashi is well-known for its healthy, all-natural cereals, so it comes as no surprise that 21 of their offerings, including their 7 Whole Grain Flakes, Cinnamon Harvest, and Go Lean Crunch, verified GMO-Free. Others, including Go Lean Original, are in the...

  • Grape-Nuts
    Post’s Grape-Nuts recently went completely GMO-free, and will carry the Non-GMO verification seal. Oddly enough, the ‘new and improved’ version now contains none of the Vitamin A, Vitamin D, Riboflavin, and B12 that was present in the previous version,...

  • Kettle Brand Chips
    Kettle is quickly becoming renowned for their delicious potato chips, thick-cut and available in adventurous flavors like Maple Bacon, Sweet Chili Garlic, and Spicy Thai. All of those flavors are GMO-free, as well as 16 others, with three under review....

  • KIND Healthy Snacks
    KIND started producing healthy bars in 2004, and today there are more than 20 bar varieties and 6 snackable clusters. All their products are made from all-natural nuts, fruits, and whole grains, and currently nine of their products, including the popular...

  • Jolly Time Popcorn
    Several popcorn brands are GMO-free, but the largest of the brands is certainly Jolly Time. Seven of their varieties, including their original and ‘Select Premium’ yellow and white popcorn, are GMO-free. 

  • Ciao Bella Gelato
    This New York-based company produces some delicious all-natural gelato, and their offerings are quickly making their way into supermarkets across the country. Twenty of their sorbets, including coconut, dark chocolate, and wild blueberry, are all...

  • Glee Gum
    This brand of chewing gum already contains no artificial coloring, flavoring, sweeteners, or preservatives, and their bubblegum, cinnamon, peppermint, spearmint, sugar-free lemon-lime, sugar-free Refresh-mint, sugar-free wild strawberry, tangerine, and...

  • Seamus Mullen Wins New York’s Cochon 555 Competition
    Sunday night, five hand-picked New York chefs competed for the title of ‘Prince of Porc’ in a rollicking event inside the swanky Ritz-Carlton Battery Park in New York. It was the New York branch of the nationwide Cochon 555 competition, a...

  • Dunkin’ to Release Cookie Dough Donut for Valentine’s Day
    The Daily Meal has exclusively learned that on January 28th Dunkin Donuts will be rolling out several brand new menu items created especially for Valentine’s Day: a Cookie Dough donut with buttercream filling, topped with chocolate icing and...

  • Win Tickets to South Beach Wine & Food Fest’s Grand Tasting!
    Want to have the opportunity to check out one of the upcoming South Beach Wine & Food Festival’s hottest events—The Whole Foods Market Grand Tasting Village—all for free? Enter The Daily Meal’s SOBEWFF Sweepstakes! [related]...

  • Midtown’s Famous Oyster Bar to Close After Service Tonight
    One of the oldest holdouts on the stretch of Seventh Avenue between Times Square and Central Park, The Famous Oyster Bar, will be closing after service tonight, according to a notice posted in their doorway. [related] “This restaurant has been here...

  • Alex Guarnaschelli on South Beach and Vegetarian Dining
    Chef Alex Guarnaschelli has been a Food Network mainstay for years, from hosting her own show (Alex’s Day Off) to winning The Next Iron Chef being a frequent judge on Chopped. But she happens to have one of the most impressive resumes in the...

  • Taste Test: Whole Foods’ Spinach and Cheese Spanakopita
    There’s a reason why so many frozen hors d’oeuvres involve phyllo dough: they crisp up fantastically in the oven, and the frozen Spinach and Cheese Spanakopita sold by Whole Foods Market hit the nail right on the head. They’re light and...

  • 8. Jack Menzel, Product Managing Director, and Gannon Hall, Head of Zagat, and their teams, Google
    We use Google 75 million times a day, looking, seeking, searching. It's a pretty safe bet that a fair amount of what we're after has to do with recipes or restaurants. (Some observers estimate recipe search at 1 to 2 percent of the total, which...

  • The Food Almanac: Friday, January 24, 2014
    Tom Fitzmorris runs The New Orleans Menu. Music To Eat Creole Gumbo By This is the. . . wait. This doesn’t seem possible. The seventy-third birthday of Aaron Neville? He doesn’t look it. Certainly doesn’t sound like...

  • 1) Pok Pok, Brooklyn, N.Y. and Portland, Ore.: Ike’s Vietnamese Fish Sauce Wings
    These things are so good that Pok Pok chef/ owner Andy Ricker opened a (now closed) restaurant in New York that served only them. Today they’re available at the Pok Pok locations in Brooklyn and Portland as well as Ricker’s Brooklyn bar Whiskey Soda...

  • 2) NOLA, New Orleans, La.: Miss Hay’s Stuffed Chicken Wings
    A Vietnamese cook prepared these wings for Emeril Lagasse in 2000, and he enjoyed them so much that he added them to the menu at his restaurant NOLA and hasn’t taken them off since. First, they’re stuffed with ground pork, chopped shrimp, cilantro, celery...

  • 3) Calypso Wings, Atlanta, Ga.: Pa’Zing
    A Pa’Zing might sound like Pizza Hut’s newest limited-time-offering, but we doubt the chain would ever venture into this territory: Atlanta caterer Calypso Wings rolled these out last summer, and they instantly won the internet: wings are breaded and...

  • 4) Distilled, New York, N.Y.: Distilled Wings
    At this TriBeCa hotspot, Nick Iovacchini and Momofuku alum Shane Lyons are frying up some of the best, wildest wings you’ll find in New York. They’re dredged in a mixture of beer and various types of alcohol and starches, fried, frozen, fried again, then...

  • 5) Talde, Brooklyn, N.Y.: Kung Pao Chicken Wings
    At his eponymous Brooklyn restaurant, chef Dale Talde is crafting some outrageously delicious mashups of classic Americana with his ancestral Asian cuisine. One of the menu’s standouts are his now-famous kung pao chicken wings, which he prepares by...

  • 6) SmokeEaters, San Jose, Calif.: Hellfire Wingers
    We could do a whole slideshow on just super-spicy wings, but the ones at SmokeEaters really stand out from the pack. These wings are marinated in hot sauce, fried, then topped with about every spicy substance known to man, including a concentrate known as...

  • 7) Eagles’ Nest Rockin’ Country Bar, Chesapeake, VA: Peanut Butter and Jelly
    Fans of wild wings were saddened when the Crazy Wing Cantina in Chesapeake closed down recently, but thankfully their f