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Mouthing Off

By the Editors of Food & Wine Magazine

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5 Ways to Upgrade a Burger

Lamb-Marc Burger from Chef Marc Murphy

The offerings at this weekend's epic Burger Bash for NYCWFF featured incredible accoutrements from smoky bacon to truffle aioli dipping sauce, but a great burger is more than the sum of its tasty toppings.

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Technique Week

What’s Your Burger Personality?

Your burger preference says a lot about what kind of person you are.

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Technique Week

7 Fail-Proof Veggie Burgers

Veggie Burgers

Here, seven seriously tasty veggie burgers to make now.

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Technique Week

6 Best Cheeses for Burgers

One way to make sure you’re treating a burger right is to top it with really great cheese. Here, the six best cheeses for burgers.

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Make This Now

15 Juicy Burgers for the Fourth of July

Here are 15 amazing burgers from F&W’s grilling experts and star chefs like Bobby Flay.

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Make This Now

Bratwursts vs. Burgers: 10 Dishes to Make for the Germany–USA World Cup Match

When the US meets Germany this afternoon, it may be a brawl in Brazil. Here, five bratwurst and five burger dishes worth fighting over.

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Expert Guide

13 Ways to Make a Bad Burger Great

Here are 13 ways to smother your less-than-stellar burger and make it awesome.

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Expert Guide

10 Must-Have Burgers of 2014

Author of The Hamburger: A History, Josh Ozersky, reveals his top ten burgers of 2014.

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Tasting Room

Wines for Every Burger, from Veggie to Lamb

Here are some wine recommendations for a whole variety of grilled-things-between-buns.

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Cooking Quest

The Secret Ingredient for a Perfect Burger Isn't What You Think

The Secret Ingredient for a Perfect Burger Isn't What You Think

Sriracha? Kimchi? Lovage? Fermented fish flakes? None of the above. A hyper-experimental cook learns the hard way.

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