What is an imbiss? Brendan learns exactly that when he gets a lesson on Austrian food culture from BierBeisl Imbiss chef Bernhard Mairinger and tries a few delectable dishes.
Last week, the New York state legislature passed a bill that, if signed into law, would allow dogs to hang out with their owners at eateries. Brendan discusses the pros and (mostly) cons of the possibly soon-to-be law.
Brendan talks with Serious Eats writer Niko Triantafillou on how one of the most popular French pastries in America is on the verge of a trend.
Eater.com Managing Editor Sonia Chopra guides us through the growing variety of options in baseball stadium dining, from "The Churro Dog" to pulled pork parfaits.
Brendan joins Jewish soul food expert Laura Silver, to soak in some knish knowledge and test the limits of pun humor.
Nashville Hot chicken isn't a band -- it's a spicy and lightly sweet style of fried chicken that's been slowly rolling out of it's titular birthplace and appearing in cities around the country. This week Los Angeles gets a taste.
"Amsterdam Foodie" Vicky Hampton gives Rico the skinny on a local favorite: "war fries." It's condiment carnage.
Chefs Nate Smith and Sophie Kamin have brought Northern California cuisine to Brooklyn. Chief among their offerings is "Dutch Crunch" -- a thick, savory bun that could be the ideal capper for a burger.
Rico digs into the history of Hawaiian cuisine, the ultimate in fusion food. Johnny Yoo, the executive chef of Roy Choi's L.A. restaurant A-Frame, is creating yet another phase in the multi-continental cuisine's evolution.
Brendan heads to a groundbreaking pop-up eatery in NYC that is re-purposing edible food waste - of all sorts - as fine dining. Dog food may be involved.