Two origin carts, a kosher supply crisis, two company-owned factories, four regional bakeries, a condiment war, the Korean onion saga, and a bun that shrank 45 percent. The complete history of the $1.50 combo.
Forty burgers, from the smashburger to the slugburger, ranked on two things at once: how iconic they are, and how good they actually taste.
Polish kebab; döner kebab extremely popular in Poland since 1990s. Often with unique Polish toppings and sauces.
The two names give it away: a frankfurter is Frankfurt, a wiener is Vienna. The American hot dog is that emigrant sausage in a soft split bun, and a natural casing makes the lineage audible as a snap.
Fresh fruit and barely-sweet cream in crustless milk bread, assembled backward from the cut so the knife reveals a planned picture. The fruit sando, out of Japan's luxury fruit parlours.
Purple rice roll; made with black/purple glutinous rice.
Sticky rice dumpling; while typically triangular, sometimes opened and eaten sandwich-style.
Chinese hamburger; general term for Chinese-style burger concepts.
Sesame shaobing; plain sesame bread, can be split and filled.
Sesame paste shaobing; filled with sesame paste (zhīmajiàng).
Kungfu chain; fast food including steamed items.
Deep-fried pork bun; char siu bao that's deep-fried instead of steamed.
Multi-grain jianbing; batter made with mixed grains for nuttier flavor.
Multi-grain pancake; savory crepe made with mixed grain flour.
Fried dough stick; Chinese cruller, essential component of many sandwiches.
Fried dough stick; essential breakfast item.
Fried flatbread; simple deep-fried bread, often eaten for breakfast.
Oil shaobing; made with more oil/fat, flakier layers.
Leaf-wrapped rice cake; glutinous rice with sweet or savory filling, wrapped in leaf.
The lamb-filled sesame-crusted shāobing of Hui Muslim northern China: a laminated baked flatbread split open and packed with cumin-and-chili minced lamb.
