This quirky concoction, which traces its decades-old roots to Fall River, Mass., took off when Chinese restaurants adapted their menus to appeal to European textile workers. And people still love it.
Long a Southern staple, Duke's Mayo is racking up converts among professional chefs across the U.S. But few know the surprising backstory of Eugenia Duke, the woman behind the century-old brand.
For years, Philippe Mora wondered how his father earned this nickname. A new documentary reveals the answer: He slathered passports in mayo and hid them in messy, hard-to-inspect baguettes.
The country's street-food staple is a fusion meal that has nothing to do with rabbits, and everything to do with the rise of immigrant Indian workers in the 19th century and the era of apartheid.
For this week's Sandwich Monday, we try a next-level veggie burger: the 'Shroom Burger from Shake Shack. It's a fried mushroom burger stuffed with two types of cheese.
Many sandwiches lack structural integrity due to "the sliced cucumber conundrum," says Dan Pashman, author of Eat More Better. He has fixes for it and other kitchen woes — like sad-looking leftovers.