Deli

For 24 years, The Economist has measured the value of global currencies ausing those two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. …

Restaurants continue to raise the bar on consumer sandwich expectations. …

There’s cheese from cow’s milk, goat’s milk and sheep’s milk. There are raw milk and pasteurized cheeses, and cheeses that are hard, soft and semisoft. …

Some of the most satisfying yet simple sandwiches I know are those created by Anne Saxelby of Saxelby Cheese. …

Food trucks continue to ramp up the competition to the supermarket deli. …