For the toppings: 5.3 oz fresh mozzarella, 4 oz sweet cherry tomatoes, 10 fresh basil leaves, extra virgin olive oil for drizzling.

"The secret to a pizza that hits different is the temperature and the flour. You need that high-protein Type 00 to get the perfect 'leopard spotting' on the crust," notes the culinary team at Bon Appétit.

Cheeseburger with Pickled Jalapeños and Double Cheddar

Ingredients for 2 servings: 2 brioche buns, two 1/3 lb 80/20 Wagyu or Prime beef patties, 4 slices of sharp cheddar cheese, 1 tbsp butter, 6–8 pickled jalapeño rings, 8 dill pickle chips, 2 leaves of iceberg lettuce, 2 slices of red onion, 2 tomato slices.

For the "secret" sauce: 3 tbsp mayo, 1 tbsp full-fat sour cream, 1 tsp jalapeño brine, 1 tsp Maille Dijon mustard, 1 tsp honey, 1/2 tsp smoked paprika, zest of 1/4 lime, a pinch of salt.

Pro Tip: To get that GQ-worthy crust, ensure your cast iron skillet is screaming hot before the patties hit the pan. For more on the science of the perfect sear, check out GQ’s Guide to Better Grilling.

Hot Dog with Charcoal Buns, Pickled Peppers, and Beef Chili Sauce

Ingredients for 2 servings: 2 activated charcoal brioche hot dog buns with sesame seeds, 2 premium all-beef franks (approx. 20% fat), 1 fresh beefsteak tomato, 2 small pickles, 1–2 tbsp finely chopped white onion, 2–4 pickled hot peppers, 2 tbsp classic French’s yellow mustard.

For the chili sauce: 5.3 oz ground beef, 1 clove garlic, 1/2 small onion, 1 tsp tomato paste, 1/4 cup tomato purée, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, a pinch of chili powder, a pinch of sugar, salt and black pepper to taste, 1/2 tsp extra virgin olive oil, 1/2 tsp Worcestershire sauce.

"A great hot dog is all about the snap and the contrast of textures. The charcoal bun isn't just an aesthetic flex; it provides a sophisticated backdrop for the spicy chili," says lifestyle expert and contributor for Vogue.

Preparation:

Sauté the finely chopped onion and garlic in olive oil until soft. Add the ground beef, break it up with a spatula, and cook until lightly browned. Stir in the tomato paste, spices, and a pinch of salt. Pour in the tomato purée, reduce heat, and simmer for 10 minutes until the texture is thick and rich. Finally, add the Worcestershire sauce and a pinch of sugar—this adds a serious depth of flavor.

Slice the buns lengthwise (don’t cut all the way through) and lightly toast them in a dry pan or on the grill. They should be warm and crispy on the inside but soft on the outside.

Before grilling, place the beef franks in hot (but not boiling) water for 2 minutes to keep them juicy. Make 2–3 shallow slits in the casing so they don't burst.

Grill the franks on a grill pan or outdoor grill for 2–3 minutes until you get those iconic char marks and a golden crust.

Place the frank in the bun. Top with a generous spoonful of hot chili sauce. Add tomato slices and pickles. Sprinkle with finely chopped fresh onion. Top with pickled hot peppers for that extra kick. Finish with a classic stripe of yellow mustard.

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