The Journal

Straight from the griddle.

Honest talk about good beef, scratch cooking, and how a burger ought to be made.

Fresh-ground beef vs the frozen patty

A frozen disc and fresh-ground beef are barely the same food. Here is what actually changes when the grind is fresh and the patty never sees a freezer.

Read it → In the Kitchen

What "made from scratch" really means

Half the flavor of a great burger never touches the grill. It is the sauces, the pimento cheese, the dressings. Here is what scratch cooking actually takes, and why you can taste it.

Read it → How to Order

A quick guide to burger doneness

Medium, medium-well, "however the chef likes it." What the temperatures actually mean, and how to order your burger so you get exactly what you want.

Read it →