In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
We love the site Pantry Confidential, where Hana and Christine go behind the scenes to document the kitchens, cabinets, and cooking styles of food industry professionals (and their amateur counterparts).
Hot dogs, whether tucked in a bun at the ballpark or served on a stick at the state fair, are a great American summertime tradition. Fierce regional loyalties still shape the hot dog business: Many of the dogs produced in this country are made by local, often family-owned businesses, and flavors and styles vary widely from place to place. From North Carolina's peppery red skinless franks to Oregon's salami-like beef-and-pork dogs, from garlicky weiners made in Pennsylvania from a 1939 recipe to Coney Island's famously snappy franks, we love them all.
Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. The cuts and styles of beef featured here are available in most markets and can be used on their own or blended together. Buy ground meat, or ask your butcher to grind it for you; many supermarket meat counters are equipped for the task. See our Guide to Building the Perfect Burger »