news, recipes & kitchen gossip
Behind the GrillWe Smashed 1 Million Burgers. Here's What We Learned.
Somewhere in Thessaloniki, at 21:42 on a Thursday, burger number one million hit the plancha. We counted. Then we wrote down everything we know.
NewsThe Spicy Devil Is Back (And Angrier Than Ever)
Ghost pepper mayo, crispy chilli onions and a new pickled jalapeño. Available from Monday at every CHOMP. Bring milk.
RecipesHow to Build the Perfect Smash at Home
You do not need a plancha. You need a cast-iron pan, a sturdy spatula, 20% fat beef and the confidence to press down like you mean it.
Behind the GrillMeet Dimitra, Our Fry Whisperer
Dimitra has cut roughly 400 tonnes of potatoes for CHOMP. She can tell a good batch by the sound it makes hitting the oil.
CultureCHOMP x Gazi Skate Co: The Grip Tape Drop
Limited-edition decks, burger-print grip tape and a free Classic with every board. 300 made. Most of them are already gone.
Behind the GrillWhy Our Pickles Take 48 Hours
Store-bought pickles are fine. Ours sit in a dill, garlic and mustard seed brine for two days. The difference is a snap you can hear.