When you're craving the meatiest, most succulent burgers around, page through this collection of irresistible beefy takes on the great American sandwich. The toppings won't disappoint: We stacked beef burgers with an assortment of final finishes, including fried eggs and tangy shredded pickles.View Slideshow
Kombucha tea is a fermented tea gaining popularity for its health benefits as a functional drink. You can find lots of kombucha tea products in health food stores and on supermarket shelves, but you can make kombucha at home using our kombucha recipe and tips for how to make kombucha, from making the SCOBY to bottling the finished kombucha.See More
Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!View Slideshow
Grilling guru Jamie Purviance pairs four of his mouthwatering hot dog recipes with affordable craft beers. Each recipe here is simple and unique, and the beers are all less than $10 a six-pack.
Don't make your food and beer duke it out. A big-flavored beer would fight with the onions, peppers, and mustard on this dog, so try it with a subtle, refreshing brew, such as Sam Adams Light from the Boston Beer Company.
The fresh flavors of avocados, lime juice, chopped tomatoes, and raw onions are on the milder end of the spectrum, so you can serve this dog with a robust beer such as Sierra Nevada Brewing Company's Torpedo.
Crack open a beer named with a sense of humor when you serve an equally silly-sounding hot dog. We like Snake Dog IPA from Flying Dog Brewery -- its herbaceous notes go well with the vinegary onions heaped on top of the garlicky hot dog.
The smoky chipotle-spiked chili covering these hot dogs requires a thirst-quenching, heat-taming brew. Shock Top Belgian White's orange, lemon, and lime peel puts out the fire.
Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major publications such as Better Homes and Gardens and Bon Appetit. He's the author of several best-selling cookbooks, including Weber's Real Grilling, Weber's Charcoal Grilling, Weber's Way to Grill, Weber's On the Grill: Steak & Sides, and Weber's On the Grill: Chicken and Sides.