#lynsi-snyder

#lynsi-snyder

Adamson's is believed to be the only South Bay restaurant devoted to French dip sandwiches, serving tender, wood-roasted Angus beef on a fresh roll, au jus.

In 1924, Lionel Sternberger, at just 16 years old, first put cheese on a hamburger and served it to a customer at the Rite Spot in Pasadena. This simple act changed the course of American food history, leading to the creation of the cheeseburger, a dish that billions of people have enjoyed since.

Baker's Drive Thru, founded in 1952, had a significant impact on fast food, rivaling In-N-Out during its peak years in the late 1990s and early 2000s.

"He'd bring it in... and we would taste it. And then he would say, 'add a little more spice,' or 'let's tone the vegetables down.' Then he'd take it back to the kitchen... back and forth."

Tim Cook, who recently announced the conclusion of his 15-year tenure as CEO of Apple, has worn many hats in his career, including as a line cook. His first job was a paper route at 11 or 12, and then, as he told Fortune in 2025, he 'graduated to flipping burgers' at a local spot, 'Tastee Freeze,' when he turned 14.

Frieda's Branded Produce took off, and fresh produce changed forever. Caplan's early decision to go against the grain laid the foundation of non-negotiables that still guide how Frieda's operates.

Los Angeles Dodgers two-way superstar Shohei Ohtani recently revealed his go-to In-N-Out order. Ohtani shared with Access Hollywood that he orders protein style during the offseason and animal style during the season. "In the offseason, I always get the protein style. During the season, I usually order animal style," Ohtani said. The 31-year-old has been in California for his entire career, spending his first six seasons in Anaheim with the Angels and the last two in Los Angeles with the Dodgers.

According to Tasting Table's assessment of this lackluster cheeseburger, it's about as underwhelming as you can possibly imagine. With an uninspired patty that comes across as dry and bland, housed in a stiff bun that can be described as anything but fluffy, even the presence of cheese couldn't save it.

The Big Arch is indeed a beefy, cheesy, saucy burger. Its ingredients are a little different from a Big Mac or a Quarter Pounder, but it's recognizable as a McDonald's product. It has two quarter-pound beef patties, three slices of white cheddar, both sliced and crispy onions, lettuce, pickles and a new Big Arch Sauce, made with mustard.

In-N-Out protein style burgers are one of the best low carb fast food options that won't ruin your diet, and you should be able to request any burger on the menu in this style, from the iconic Double-Double to simple hamburgers and cheeseburgers. Replacing the bun with lettuce cuts down on calories, carbs, and a bit of fat.

In 1948, Harry Snyder and his new wife, Esther Johnson, opened the first In-N-Out Burger in Baldwin Park, California. Synder and his wife had two children, who in turn had children of their own, which is how the chain still runs in the family today. Snyder was a stickler for fresh, high-quality ingredients, often selecting products from local markets himself before cooking them into entrees.