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Shawn McClain of Spring and the new Green Zebra in Chicago blends Dungeness crab with Korean kimchi and panko (Japane...

These moist and spicy burgers are from Zov Karamardian, the chef and owner of Zov's Bistro in Tustin, California....

Josh DeChellis of Manhattan's Japanese-inspired Sumile flavors these incredibly simple but hugely satisfying beef...

Guillermo Pernot of ¡Pasión! in Philadelphia (an F&W Best New Chef 1998) learned the best way to cook b...

This spicy burger, served with a cooling yogurt sauce, is Suvir Saran's take on lamb vindaloo, the classic Indian dis...

Marc Vetri, the chef and owner of Vetri in Philadelphia, believes that many of his favorite Italian ingredients—homem...

Donald Link of Herbsaint in New Orleans got the inspiration for this richly flavored homemade sausage burger from Caj...

James Boyce of Studio in the Montage resort in Laguna Beach, California, is a hard-core mountain biker. His devotion ...

Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled...

The Good News White turkey meat is leaner than dark, but if all you can find at the market is mixed white and dark gr...

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