For probably close to 20 years a small casino called the Nugget under the Reno arch served a half-pound hamburger called an Awful Awful that counted as a Chowhound must in the Biggest Little City. That Nugget changed hands and...

So far, I’m three for three- three days in March, three beef patties consumed. I figure I can eat 15 before the month is over. This one of the best hamburgers in the Bay Area, but it’s only available for a limited time...

Food-stand favorite now open year-round.

parsley root

Editor Josh Ozersky says so long and thanks for all the hamburgers.

Turn the dial back and meet the original hamburger-lovin’ clown. Just in time for Halloween.

Where did Grimace go? McDonald’s keeps the purple blob in the closet these days—perhaps because of his shady past?

A football match becomes a food fight when a leg of lamb ends up on the field.

The massive ground beef recall leaves a big hole in the freezers of many school districts.

Be careful when bringing your baked goods to work. That’s what got one food blogger and high school literacy consultant assigned to teach an elective cooking class at her school—30 minutes, four times a week, without a stove,...

Author, entrepreneur, and farm-to-table provocateur Nina Planck has a solution to the E. coli outbreak devastating the spinach industry: Eat grass.

Admission is free, so bring the kids to the first Burger Museum ever!

I thought Josh “Mr. Cutlets” Ozersky of Grub Street and recent author of the definitive history of "The Hamburger" was merely being controversial by recommending Veselka’s burger as one of the best in NYC. It...

. Cutlets" History of the Hamburger Ozersky judging, Ed “Serious Eats” Levine dieting, George "Hamburger America" Motz (whose T-Shirt I was coincidentally wearing) showing a slideshow of burger joints from around the...

of American culinary history, which is authentically preserved for us to experience. Sort of like Colonial Williamsburg, but with Hamburgers. White Manna allows us to go back in time, and understand how and why the Hamburger has...