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Burn Blog by Mark Masker - 2h ago

In the spirit of trying new things, we're starting FoodToons as a regular feature here at the Burn! Blog.
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Burn Blog by Mark Masker - 2d ago

We take the grill for granted. It makes so much sense and it’s so easy to use, that we don’t stop and think about the origin and evolution of the grill.
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The deadline for the Early Bird Special for the Scovie Awards, where you save $10 per entry, is just a week away.
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It's only 10 days until the deadline for the Early Bird Special for the Scovie Awards, where you save $10 per entry.
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It is less than two weeks until the deadline for the Early Bird Special for the Scovie Awards, where you save $10 per entry.
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Burn Blog by Dave Dewitt - 1w ago

According to The Wall Street Journal and Euromonitor, hot sauces have notched the fastest retail sales growth among condiments over the past five years: 23.5%.
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Burn Blog by Mark Masker - 1w ago

No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That's fine. I make variants like this for the folks in their wrong mind, like myself.
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If you enter the Scovie Awards before midnight on June 15, we will send you a free flipbook of my Uncle Dave's funny book, Dave DeWitt's Chile Trivia.
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Different cultures have their own condiments that help to enhance or improve the flavor of local dishes, including hot sauces.
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Burn Blog by Mark Masker - 3w ago

If you want to make a great hamburger, you've got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast.
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