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Veggie burgers are having a moment, and having had more than a few in our time, NYC-based chef Bill Telepan’s crisp-crusted mushroom extravaganza is heads and tails above most we've tasted. Topped with sloppy Gruyère and crispy onions, slathered in pickled maitake aioli, and loaded onto a brioche bun, this burger can convince even the most hardcore carnivores to take a night off.

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Quick, easy, and ideal for entertaining, using skewers to grill food over an open fire is a tradition that will never go away. From Persian shish kebabs to Japanese yakitori, eating meat and vegetables on a stick is a universal experience. Try these three simple recipes for your next big shindig.

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Sitting on the cusp of fall, it's the perfect time to snatch up all the figs you can find. Take our Fig-onometry 101 course on identifying, buying and eating them, and learn a new way to cook with them using our recipe for sweet-and-sour fig agrodolce.

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Executive Chef of The Beatrice Inn and Chopped Grill Masters winner, Angie Mar knows how to bring people together over a meal—especially with her showstopping surf and turf: a massive, bone-in rib eye and grilled, head-on tiger prawns served simply on a wooden butcher block.

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You may be as surprised as we were to learn that chilaquiles are actually a traditional Mexican dish conjured long ago (we're talking Aztec times) as a way to use up stale tortillas and leftovers. Here are some helpful tips to help you make your best version at home.

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Gone are the days when people made fun of bland British food. With innovative cooking and a diverse melting pot of culture and cuisine, London’s restaurant scene is on fire. Amid a growing number of casual and one-dish dining spots, here’s your guide to the U.K. capital's must-try restaurants of the moment.

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Chefs are conjuring up unusual, deliciously unauthentic tartares, taking less inspiration from the stuffy, dated original and turning the classic French bistro dish on its head. We took note from today's trailblazers and dreamed up our own modern version of steak tartare.

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Ring in Rosh Hashanah with New Orleans-based chef Alon Shaya’s rich and tender braised short rib mujadara. Whether or not you’re celebrating the Jewish New Year, this dish is a showstopper that blends Israeli flavors with Southern staples, adding black-eyed peas and Middle Eastern spices like allspice, cardamom, and orange peel among others.

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The key to any good Bloody Mary is balance. We've laid out a few tips to master the basic mix, along with five killer variations inspired by some of our favorite bartenders around the country.

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Adding just a small amount of Louisville-based chef Annie Pettry's cilantro-lime sofrito brings maximum flavor impact to any recipe. Learn how to upgrade your next meal with brightness and depth using this slow-cooked onion jam.

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Get fired up for Drinks Editor Jim Meehan’s homemade Fireball! Learn how to make your own cinnamon whiskey in just a few simple steps and then mix up a surprisingly smooth mixological cocktail, which he’s deemed “The Big Red”.

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Have a laid-back Labor Day weekend with five helpful cooking tips from Iron Chef Marc Forgione and his NYC chef BFF, Chris Jaeckle, as they storm Long Island for a summer cookout to remember.

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Upgrade your holiday weekend festivities with infused ice cubes that slowly melt even more refreshing flavor into your favorite cocktails. Right this way for three perfect recipes with lemon, mint, raspberry and cucumber: http://bit.ly/1LSJCLV

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As grilling season winds down and the temperature starts dropping (along with the leaves), we’re definitely excited about one thing: all of the restaurants and bars opening up across the country before 2015 comes to a close. Check out our insider’s guide to discover all of the new spots everyone will be eating and drinking at this fall.

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Herbs and vegetables showing up in cocktails isn't necessarily new (see that celery stalk in your Bloody Mary?). But TT Drinks Editor Jim Meehan has discovered one NYC bartender who's taking the "salad bar" to another level. Here, he shares an arugula-packed cocktail recipe that's unexpectedly refreshing.

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Memories of skinless grapes and saggy peaches are in the past, as we welcome ripe summer watermelon into this upgrade on the fruit salad.

We tested, tasted and tested again, and discovered that even the ripest of fruit needs a boost. Check out our tips and tricks to transforming fruit salad into something to remember.