For big, thick burgers, a hearty (but soft!) bun bought from a local bakery or made at home will do you well (try out our recipes for a clone of the Spotted Pig's awesome bun), but for thin, griddled, classic diner-style burgers, nothing beats a store-bought bun. There are some battles not worth fighting, and soft burger buns at home is one of them. Why bother when they're so cheaply and readily available, and perfectly suited for the task?

The ideal soft burger bun should be pillowy, squishy, and tender, with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger's juices, but should never be tough or cottony. On the opposite end of the spectrum, you don't want a burger that disintegrates half way through your meal.

Read more at Serious Eats

Juicy Lucy is a gourmet burger bar with the iconic, cheese-stuffed Juicy Lucy at it’s epicenter. Invented in the 1920′s, the Juicy Lucy Burger came to life by stuffing cheese into the center of a beef patty, rather than placing it on top. With much love and respect to the Juicy Lucy roots, this is our take on the famous burger. Our menu features six gourmet burgers, local greens, hand-cut fries, organic milkshakes and seasonal aguas frescas.

Creator and Chef Paul Shoemaker

Paul is an innovator and a visionary in the culinary world who has built is name on his creative interpretations of what makes a good meal, using a combination of artistic know-how and fresh ingredients.

“I am proud to be a part of a profession that holds nature in its hands,” says Paul. “I continue to treasure flavors, textures and colors, and believe beauty is found in its purest form. For me, cooking is an
 everlasting quest of discovery and being the best.”

Paul is a Michelin Star Chef, 2012 James Beard Nominee and was recently named one of the Best Chef’s in American of 2013 by the BCA. He cooks for the community and encourages excellence in his field.

Get more info at TheJuicyLucy.com

New York Times best-selling author Lisa Lillien (a.k.a. Hungry Girl) is back with a brand-new book of just desserts! Building on the hugely successful concept of Hungry Girl 200 Under 200: 200 Recipes Under 200 Calories, Lisa comes to the rescue of dessert fanatics everywhere with an entire book of all-new recipes for decadent desserts with – you guessed it – less than 200 calories each!

HUNGRY GIRL 200 UNDER 200:  Just Desserts will help people everywhere indulge and satisfy their sweet tooth, with none of the guilt. With ingenious swaps and magical food finds, Lisa Lillien has created an indispensible resource for dessert lovers, with chapters like Cake Mugs & More Desserts in a Mug, Brownies & Fudge, Fruity Fun, Cake Pops, Freezy Dessert Sandwiches, Cupcakes, and more.

Get more info about Hungry Girl and get the book at Hungry-Girl.com

What is your favorite whiskey or whiskey drink?

Every spirit has its own personality. Vodka is bright and cheerful; tequila is sensual and a bit sloppy; gin is no-nonsense and driven; rum is reckless and bold. Then there's whiskey.

If eating out at a restaurant is just worse than some fast food, how do you begin to eat healthy when dining out?

Fast food may have a reputation for being a diet disaster but as two studies published in today's JAMA Internal Medicine found, sitting down to a meal at a restaurant does even more damage to your waistline and overall health.

When University of Toronto researchers analyzed the nutritional information of food ordered at 19 sit-down restaurant chains, they discovered the average meal contained a whopping 1,128 calories -- 56 percent of the average daily 2,000-calorie intake recommended by the Food and Drug Administration for a healthy adult.

As the researchers noted, previous research found the average fast food meal delivers just 881 calories.

Read more at ABC News

For one night only, L.A. Foodie is pairing 4 mouth watering styles of BBQ pork with 4 frosty and delicious beers from our favorite spot in downtown Long Beach, Beachwood BBQ and Brewing. Located in the beautiful new Long Beach Promenade, Beachwood BBQ and Brewing was recently named one of L.A. Weekly's 10 Best Beer Bars In Los Angeles.  The event will be held Wednesday, May 29, 2013 from 7:00 PM to 10:00 PM in Long Beach.

#GetPorked features a sit-down dinner that starts promptly at 8:00. There will be plenty of time before and after dinner to mingle, horse around, and enjoy your gift bag!

Every #GetPorked guest will receive a hefty course of delicious BBQ. 

Get more info and tickets at GetPorked.eventbrite.com

Even the gnarliest of old-school dads needs an occasional change of pace from instant coffee, industrial lager and $5 breakfasts…

That’s why you’re going to treat your dad to the Father’s Day “Collabrewtive” Brunch on Sunday, June 16 at Lot 613, where his taste buds will be tantalized by leading Los Angeles craft brewers, coffee roasters and chefs—including coffee-flavored beers created specially for the event by each brewery and roaster.

Presented by Firestone Walker Brewing Company and Food GPS, the Father’s Day “Collabrewtive” Brunch will feature six stations showcasing brewery-roaster duos, as well as six food stations helmed by several of L.A.’s most talented chefs. Seating will be communal, with guests free to chart their own culinary adventure, at their own pace. 

Get more info and tickets here!

Share Our Strength’s Taste of the Nation Los Angeles is from 1-4 p.m. on June 9 at Media Park in Culver City.

Taste of the Nation Los Angeles turns 25! Come and check out the latest and greatest from the sizzling culinary scene in Los Angeles. Taste over 50 different yummy tidbits from the best Chefs in town - and meet them. Indulge, have fun and help end childhood hunger in America.

Through ticket sales, a culinary competition, and amazing live and silent auction items, we raise funds to support our local recipients, which this year include Los Angeles Regional Food Bank, St. Joseph’s Center, California Association of Foodbanks, and California Food Policy Advocates. 

Get more info at TasteOfTheNation.org

Bayou boil: Dominick’s in West Hollywood is gearing up to host its fourth annual Bayou crawfish boil on Saturday and again on May 25 from noon to 4 p.m. Chef Brandon Boudet, a New Orleans native, will be cooking up an a la carte menu featuring 300 pounds of Louisiana crawfish, roast beef po’ boys, oysters, crawfish boiled artichokes with creole remoulade and more. Call for reservations. 8715 Beverly Blvd., (310) 652-2335, www.dominicksrestaurant.com.

Read more at the LA Times