Bragging Rights

Are These Really The Best Colleges For Food In America? We Have Some Additions.

Ranking meals at our country's universities
Sep 24, 2013 1:00 pm

Homemade meals made from scratch and cooked in small batches. An abundant use of local and sustainable ingredients. Are we describing a gourmet food festival? No! These are actually characteristics of meals in some of country's universities. Read on for more information and to see if your school made the cut.

Homemade Thousand Island Dressing Recipe

We'd dress a thousand islands with this stuff
Aug 14, 2013 3:00 pm
thousand island dressing
Photo: stevendepolo on Flickr

Not to give away a formula of the foodservice world, but Thousand Island dressing is "secret sauce." Here's an excellent recipe that demonstrates how sometimes a secret is something you knew in your heart all along — this dippable, spreadable condiment is made up entirely of other condiments. Our perfect ratios, after the jump. 

An Editor From Thrillist Drank 25 Shakes At Sonic And Got Really Bloated

See the photos! 25 of them!
Jun 10, 2013 1:01 pm

Serious Eats pioneered the “we ate everything at” feature that has seen their iron-gulleted editorial staff tear through the menus at Chicago’s Hot Doug’s, Austin’s East Side Kings, Cheesecake Factory and every in the Coke Freestyle Machine. Now, Thrillist has gotten into the game.

Sunday Tradition: Macaroni With Gravy

Our man from New Jersey spills on the sauce
Nov 30, 2012 12:01 pm

We're looking for an American Sunday tradition to rival England's Sunday roast, something that involves eating, hanging out, watching sports, whatever. Here, Nick Santora argues in favor of the Italian-American staple of Macaroni with gravy. Goodfellas references, right this way...

13 Photos Of Chefs Playing Ping Pong While Also Drinking Giant Beers

Chefs battle it out at the NYC Wine & Food Fest
Oct 15, 2012 11:01 am

Ten teams from 10 New York City restaurants turned up at the Standard Biergarten on Sunday to battle at the 1st Annual Ping Pong Invitational. Large beers were consumed.

Why Make Stock, Broth and Bouillon?

The secret ingredient to better cooking
Mar 21, 2012 9:01 am
how to make stock

The anonymous ritual of long hours, high flames and dripping sweat has made way for celebrity chefs, competitive cookoffs and secret ingredients. But live action and quickfire challenges does not a restaurant make. In fact, for several centuries one quality over any other has distinguished the best restaurants in the world. The original secret ingredient: stock, broth and bouillon.

SlantShack's DIY Beef Jerky Recipe

Lean meat plus an oven equals easy homemade snack
Feb 14, 2012 11:46 am
Photo: Johnny Simon

If you have a great butcher in your neighborhood, take a break from making burgers and meatloaf and cook up a batch of expertly seasoned jerky instead. The team over at SlantShack gave us tips for transforming your oven into a jerky-making machine (hint: all you need is a fork). They threw in a basic marinade recipe to get you started.

Building A Better Bratwurst

How to dress up a Brat with tricked-out sauerkraut
Jan 17, 2012 5:01 pm

In some ways the bratwurst that you expect at almost any All-American tailgate is already perfection. Meat, bun, sauerkraut, mustard all working together to bring happiness to grilling gourmands everywhere. So how do you improve on perfection? By messing with the condiments!!

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