One of the most underestimated techniques in the making of a good cheeseburger is seasoning. The beef can take it: A half-pound patty accepts salt like a character in a Martin Scorsese movie snorts cocaine. Dust the loose-packed beef with hefty pi...

It’s entirely possible that Dallas’ Sumo Shack hosts one of the only baos in America stuffed with a bacon cheeseburger. The pillowy steamed bun is typically filled with pork belly or Peking duck. Some research indicates that another cheesebur...

All-American is a series that looks at beloved, longstanding North Texas eateries and examines their histories while exploring how the food has changed — for the good or bad — over the years. A good pub began with steamed mollusks. About 20 y...

Leading up to September's Best of Dallas® 2017 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. The best bowls of noodles come with a super powe...

About eight years ago, Cosmo’s veteran Jackson Tran crafted a menu that infused his background in Vietnamese comfort food into Lakewood's long-standing dive bar. He called it a pop-up. Tran’s parents are also great chefs; they came from Can Tho in...

This is the golden age of saying things are in the golden age, but this is, sincerely, the golden age of cheeseburgers and tater tots. It’s not because of ubiquity: Burgers and tots aren’t just everywhere (they are); it’s the golden age because Da...