In 2011, several articles sprouted up about in vitro meat, which is created from meat tissue grown in a lab. While this "frankenfood" might make some ...
Utah man David Whipple has managed to hang on to a hamburger from McDonald's since 1999. The extraordinary part isn't the fact that he didn't throw th...
Basically, I'm a cautious driver. But, I do believe some driving rules are absurd, maybe even obsolete. I'm sure they were originally written for good reasons, but they don't make sense today.
NEW YORK -- Hollywood hamburger chain Fatburger has a devoted following for its made-to-order American fare, like hand-battered onion rings and sandwi...
"It's the bacon, baby!" will be Wendy's new mantra in a campaign with high-decibel announcer loudmouth Dick Vitale touting the double-patty Baconator burger.
Bloody Mary cocktails seem to have a tendency to get out of hand -- remember this one with a straw made of bacon? -- but a new creation by Sobelman's ...
Two French graphic designers who identify themselves only as Quentin and Thomas are the force behind Fat & Furious Burger, a curious website featuring...
The election is finally over! But before we all go on a collective politics cleanse, let's take a moment to reflect on Obama and Romney's campaigns -...
What do the French make with ground beef? For a cuisine that does really amazing things with leftover bits and pieces, ground meat of almost any kind rarely makes a solo appearance.
Whether you're firing up the grill or want a cold soup, here are five summer recipes from the country's top chefs.
Whether eaten in the backyard, at a linen-draped table, or behind the weel of a car, our passion for the hamburger -- perhaps the greatest of American culinary inventions -- never dims.
After listening to radio hosts discuss the idea of using a Cinnabon as a bun for a hamburger, Nick of DudeFoods.com decided he had to try it for real....
It takes 2393 liters of water to make a single hamburger. While that number sounds pretty staggering on its own, 2393 is not exactly easy to visualize...
Burgers have never gone out of style, but they sure are having their moment in the foodie spotlight these days. They're no longer reserved just for ba...
We had never taken a cruise and as novices had many questions, the first of which for me was, "which company has the best food that sails on the dates we are looking to book?"
"Modernist Cuisine" author Nathan Myhrvold has a very specific perfect burger: He poaches ground beef patties sous vide for half an hour, then plun...
By: Jeremy Hsu, InnovationNewsDaily Senior Writer Published: 02/19/2012 05:43 PM EST on InnovationNewsDaily VANCOUVER — Meat lovers may not ne...
In 2012, the hamburger is prominently woven in the fabric of our day-to-day lives. Whether it be in your local family restaurant or your higher end sit-down establishment, the hamburger has a place everywhere.
By Julie Alvin, Food & Wine Once the territory of greasy diners and fast food chains, "...
Whoo-wee, we love our burgers. They're grilled summertime bliss, all sizzled up. But after one or two straight-up burgers, many of us crave a little m...
You probably aren't going to find any of these burgers on a menu, and you probably won't be making them at home. We so wish we could though. See the p...
8 of our best burger recipes, and not all of them beef -- everything from the Classic Diner Burger to unique Shrimp Burgers with Roasted Garlic-Orange...
Last week was Burger Week at Eater.com and "hamburgerologist" Josh Ozersky penned a three-part series on "The Story of the Hamburger." Part I: The ...
We all know Angelo Sosa from Top Chef, but before he went down that perilous path I had eaten, and appreciated, his food at Yumcha. So when he started...
