Mouthing Off

By the Editors of Food & Wine Magazine

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Tasting Room

At Ray Isle's recent seminar at the 2015 Food & Wine Classic in Aspen, 120 attendees tasted six different wines with three different kinds of burgers to determine, once and for all, whether U.S. or European wines are the better match.

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Expert Guide

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

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Cooking Quest

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

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Expert Guide

Before you start slapping patties on the grill this weekend, take a second to brush up on some burger wisdom from chefs who know what they’re talking about. Here are five tips from burger pros.

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Expert Lessons

Michael Symon estimates that he has 1,000 different burger recipes and ideas. "I love them all," he says.

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The Week in Food
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Minetta Burger / © Tina Rupp

Minetta Burger / © Tina Rupp

The history of the hamburger is controversial. Several people throughout history have claimed to be its inventor, including a man named  Louis Lassen. On July 28, 1900 at his restaurant Louis’ Lunch in New Haven, Connecticut, Lassen constructed a prototype when he sandwiched ground steak trimmings between two slices of toast for a man who asked for a meal he could eat on the go. The Original Burger on sliced bread is still served by the family-run tavern today. Today's hamburger. »

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