sriracha
How to Make a Hot Chicken Sandwich and a Taco Sub
Meet the taco sub, learn the ways of the hot chicken sandwich, and make both the next time you feel like being the happiest person in the universe.
This Breakfast Sandwich Is About to Save Your Life
If you're in the midst of the hangover from Hell, we can help. This is the Ultimate Breakfast Sandwich from Eggslut, and you probably have everything you need to make it.
Sit Down, Sriracha—We Need to Talk
Two sriracha-related news stories out this week could mark the final nails in the spicy coffin of the maniacal trendiness surrounding this beloved condiment.
This Is Why Brits Aren’t Eating Tomato Sauce Anymore
A new report from market analysts Kantar Worldpanel has found that sales of traditional condiments including tomato ketchup and mayonnaise are down.
These Spicy Lobster Bao Will Blow Your Mind
Dale Talde shared this indescribably delicious recipe with us, and buying the lobster is the hardest part of the job.
The Lawsuit Against the Makers of Sriracha Is Only Getting Worse
Clearly, the city of Irwindale is not as excited as the rest of the world about Sriracha being the biggest thing to happen to hot sauce since the chili pepper.
Pizza Can't Stop, Won't Stop Being America's Favorite Food
Americans are scarfing down a slice of pie four times a month, up from 3.4 two years ago, due in large part to chefs and pizzaiole pushing culinary boundaries on the blank canvas of pizza dough.
How Brain Damage Can Ruin Your Sense of Taste and Smell Forever
Anosmia affects a quarter of all brain damage patients and leaves many with a total loss of taste and smell.
We Flavor-Tripped Thanksgiving So You Don't Have To
There's nothing worse than eating food with as much zest as wet cardboard, so we decided to eat miracle berries—which make naturally sour things taste sweet—when we visited dear old Mom and Dad for Thanksgiving, because their bland cooking sucks hard.
Dale Talde Taught Me How to Be a Lazy Cook
Top Chef alum Dale Talde has shrugged off fancy food and ditched molecular gastronomy, deciding instead to choose his battles more wisely in the kitchen.