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By Food & Wine

The megatrend of restaurant breakfasts has spawned a mini-trend: the restaurant breakfast sandwich. From biscuit bombs to a version that uses sliced bread pudding in place of bread, Food & Wine editors name the best breakfast sandwiches in the U.S.

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Click Here for More of the Best Breakfast Sandwiches in the U.S.

Best Burgers in the U.S.

America's Most Over-the-Top Burgers

Best Pizza Places in the U.S.

Best Steak in the U.S.

By Alessandra Bulow, Food & Wine

Americans love burgers so much that chefs are doing everything they can to make their creations stand out, with surprising toppings like pastrami, smoked mayo and pulled pork. Here, Food & Wine highlights America's most over-the-top burgers.

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Click Here for More of America's Most Over-the-Top Burgers

Best Burgers in the U.S.

Best Pizza Places in the U.S.

Best Steak in the U.S.

Best Fried Chicken in the U.S.

By Justine Sterling, Food & Wine

Cotton candy, corn dogs and candy apples once ruled the midway at the local fair, but visitors now want food that's exotic--as long as it's on a stick, or more importantly, fried. From health-defying anomalies like fried dough injected with Pepsi to squirm-inducing chocolate-dipped scorpions, the new sideshow is food. Here, Food & Wine names America's wacky fair foods.

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More Images of America's Wacky Fair Foods

Best Burgers in the U.S.

Best Pizza Places in the U.S.

Best Fried Chicken in the U.S.

America's Best Ice Cream Spots

By Food & Wine

A backyard barbecue is a fantastic way to celebrate Father's Day. Here, Food & Wine presents fabulous steaks for Father's Day.

Slideshow: Amazing Steak Recipes

Spice-Rubbed T-Bone SteaksSpice Rubbed T-Bone Steaks
INGREDIENTS
2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature

INSTRUCTIONS
Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.


Chipotle-Marinated Flatiron Steak with Avocado-Corn RelishChipotle-Marinated Flatiron Steak with Avocado-Corn Relish
Flatiron steak is easy to butterfly for quick cooking on the grill and is fantastic with a bold Southwestern-style marinade made with smoky chipotle and fresh orange

By Alessandra Bulow, Food & Wine

If only the germs would just disappear."In most cases, it's safer to make a salad on a toilet seat than it is to make one on a cutting board," says Dr. Charles Gerba (a.k.a. Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson. "People disinfect their toilet seats all the time, but they don't realize that they really need to pay attention in the kitchen too." Since 1973, he's been studying the hidden bacteria lurking in American homes, and his findings should influence your behavior when it comes to storing a toothbrush (in the medicine cabinet) and how to flush a toilet (lid down). Here, Dr. Germ identifies the top five dirtiest spots in the kitchen and gives advice on how to banish nasty germs.



1. Sponges and Dishcloths
"We did a survey collecting 1,000 sponges and dishcloths in kitchens, and about 10 percent had salmonella. They get wet and stay moist, so bacteria grow like crazy. The most E. coli and other fecal-based bacteria in the average home are on a

By Food & Wine

The burger, America's quintessential comfort food, can now be enjoyed in an impossibly endless number of ways. There are round-the-clock burgers at 24-hour roadside joints and ephemeral late-night burgers sold out in mere minutes; burgers grilled in hundred-year-old cast-iron broilers and burgers steamed in state-of-the-art ovens; burgers crafted from Kobe beef imported from Japan and burgers made with Black Angus beef from just down the road. It's clearly a great time to love the burger. Here, Food & Wine names the best burgers in the U.S.

Minetta TavernNew York City: Minetta Tavern
Signature Burger: Black Label Burger (topped with caramelized onions).
Minetta Tavern's excellent burgers use a beef blend--dry-aged rib eye, skirt steak, brisket and short rib--from famed purveyor Pat LaFrieda, and buns from Balthazar Bakery.

Photo © Sylvia Paret.




Holeman & FinchAtlanta: Holeman & Finch
Signature Burger: Burger (two cheeseburgers on a house-made bun).
Star chef Linton Hopkins announces "burger

By Food & Wine

Spicy Thai SteakSteven Raichlen, host of TV's Barbecue University, has written dozens of books on grilling. Here, he distills a library of advice into 10 simple tips to mastering the grill.

Plus: Quick Grilling Recipes

1. Grill over wood
Forget about the gas-versus-charcoal debate: Wood is the only fuel that adds real flavor to food. If possible, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in a chimney starter as you would charcoal.) As a last resort, toss some wood chips onto the coals of your charcoal grill--you use hardwood charcoal, right?--or in the smoker box of your gas grill just before you begin grilling.

2. Keep your cool
You don't need to bring steaks to room temperature before grilling: There's no appreciable difference in cooking time. Steak houses keep meat refrigerated until they're ready to cook it--for reasons of convenience and food safety--and so should you.

3. Line it up
Align the

By Grace Parisi, Food & Wine

Vinegar-Braised Chicken with Leeks and PeasIf my house is clean and I have a teeny bit of extra time, I actually enjoy throwing midweek dinner parties. The key is having a game plan. For a starter, my warm goat-cheese spread with hot-pepper jelly is nearly as simple as setting out a cheese plate. While it bakes, I put the finishing touches on a quick main course combining meat and vegetables, like vinegar-braised chicken with peas (pictured). For dessert, store-bought shortbread dipped into melted chocolate gives the illusion of effort without looking like I'm showing off. My last strategy is to keep my wine out of sight, so that if the guests bring a bottle, we're not tempted to drink theirs plus mine. It is, after all, a weeknight, and the work day ahead looms large.

Slideshow: Fast Weeknight Dinners