Guy Fieri gave us his tips for making a perfect burger at home. He uses brioche instead of sesame-seed buns and has a trick ...

If you want to make buns instead of loaves, try our recipe for perfect brioche buns to get the shaping technique right. Store ...

Store sourdough brioche buns in an airtight container at room temperature for about 3-4 days. For longer storage, you can ...

And if you love a sweet brioche bun, try Flora Shedden’s peach, chocolate and almond recipe – a version of which you’ll find at her cult bakery Aran in Dunkeld, Scotland. Little balls of ...

James Martin once worked in one of the oldest diners in America, so he's well-placed to judge what makes the ultimate burger recipe ... onto the base of each brioche bun. Place a lettuce leaf ...

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.

Place the sliced shallots and vegetable oil in a small saucepan and cook over high heat until the oil begins to bubble.

Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.

and bedded between a brioche bun and butter lettuce leaves, your solution to a quick dinner sandwich starts here. A staple sandwich in Philadelphia, our cheesesteak recipe maintains the key ...

gets layered onto a brioche bun and tastes like the epitome of summer. Find these recipes and more in Food & Wine's guide to seafood sandwiches.