Even if you've been grilling cheeseburgers forever, you might not know these little tricks that can make your burgers even better. Using our Perfect Cheeseburger recipe, the CHOW Test Kitchen's Christine Gallary shows you how to make a juicy burger every time.
This episode of My Go-To Dish features Mark McClusky, special projects editor at Wired magazine and Wired.com. McClusky has reported on and learned about modernist cuisine from some of its most well-known pioneers. His DIY American cheese recipe uses a scientific approach to cooking. To take part in the experiment, see the recipe. And once you've made Mark's cheese, try it in a grilled cheese sandwich, like he uses it here, or stuff it into a Juicy Lucy Burger.
If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.