Americans spend $1.5 billion on store-bought hot dogs. We compiled a 20-person tasting panel to determine where that money should be spent.
We move the test kitchen outdoors to make juicy hamburgers and veggies that won’t stick to your grill.
Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.
To avoid precooking, slice the vegetables just right and use the correct cooking temperature.
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