When I was a kid, my mom always bought the groceries for cookouts and my dad handled flipping the burgers. But my mom, traumatized by the cheap and greasy meat she was raised on in the 1950s, bought the leanest ground beef possible. My dad consequently wondered why his burgers always ended up like hockey pucks. When I became an adult, I gifted my dad a Bobby Flay grilling cookbook that opened his eyes, and ever since then he volunteered to do the grocery shopping for cookouts. 😂 Read the story below to find out the perfect ratio of ground beef-to-fat for your next burgers.

XO, Kristen

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Meat prices have been skyrocketing, but if you think fancy chefs never reach for a can of tuna when they need to pull together a quick meal, we can’t help but say ”Sorry, Charlie.” We talked to chefs who regularly use canned tuna, salmon and other fishes to make delicious, affordable meals.

She started her successful restaurant by Googling 'How do you start a food business?'

In April 2020, hairstylist Thuy Pham was locked down like the rest of the country at the start of the coronavirus pandemic. To keep her daughter and her clients engaged, she started cooking a soy-based vegan pork belly. Before she knew it, she had opened a restaurant and was named a semifinalist for the James Beard Foundation's Emerging Chef award. Pham talks about her unexpected career trajectory, her experiences as a Vietnamese refugee and how we need to invest more in women of color.

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