If you're a foodie, when you think of August, the first thing that comes to mind might not be swimming or catching lighting bugs, but rather picnics and barbecues.
When we searched for the best around the U.S, we found some with enticingly 21st-century sensibilities -- locally sourced ingredients, or globally inspired toppings such as roasted poblanos or Sriracha sauce -- as well as classics that have wooed meat lovers for 40 or even 100 years.
Read on, study up, then hightail it to your nearest butcher.
Be a friend and pass me the ketchup.
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.
It's clear that the July 4th barbecue is all about the meat. As American as apple pie? I think not.
The most patriotic holiday is right around the corner, and we've got you covered no matter how you choose to celebrate.
You might be surprised to find out the origin of some of these American classics.
When it came to deciding the weekend birthday destination there really wasn't much debate. It would be San Francisco, an unparalleled carbohydrate sanctuary, and, more specifically, home to sublime sourdough bread.
We decided to state our cases on both sides of this hot burger issue. In the end, there can be only one winner.
This meal must be eaten outdoors, and surrounded by as much lush greenery as your little patch of the world allows and that's a fact.
Are there any foods that are more quintessentially American than the burger?
Food hacking and conjoining is spilling over into the savory arena.
It's not just that a certain place consistently produces food that tastes the same.
I thought it was completely normal for a burger's contents to spill out of the buns by the second bite.
How did these chains first get off the ground?
Here are some of the most intriguing, sometimes donkey-filled examples of the burger's global cousins.