How to clean a stovetop: A step-by-step guide

Labor Day Weekend may be over but the calendar still says summer for another few weeks. Make the most of it with a refreshing drink, whether that's a non-alcoholic beer after a long hike or trying your hand at a frozen cocktail recipe at home. Whatever you're in the mood for, we've likely got it here at The Manual.

Mini cocktails are enjoying the moment, the product of folks wanting to moderate a bit (or just have more smaller drinks). We're seeing them in bars across the land, from Los Angeles to New York City. And we just got a great recipe from an agave spirits brand we like. Best, the drink plays the nostalgia game and throws some love at the 90s.

The Clean Label Project, an organization committed to exposing hidden risks that don't appear on labels, just released a new study on caffeinated coffee, which may surprise many coffee drinkers. The newly published study tested 57 coffee products from 45 of the industry's top-selling brands and found industrial and environmental contaminants in many coffee products that were labeled as organic.

Researchers detected traces of AMPA, a glyphosate byproduct, in 100% of organic samples, despite its use being prohibited in organic farming (yes, you heard that right). To learn more about the impact of this alarming organic coffee study, I got the scoop from Molly Hamilton, Executive Director of Clean Label Project. Here's what she thinks consumers should know about the impact of this study and how to adopt a smarter way of shopping for coffee.

If you’ve built your grill reputation on ribeyes and reverse-seared tomahawks, seafood probably feels like a side gig. Too dainty. Too quick. Too… lemon wedge. But here’s the secret no one told you: the ocean has cuts every bit as bold and meaty as what you’re pulling out of the butcher’s case. You don’t have to surrender your carnivore card to eat fish — you just have to stop treating it like a side salad.
Part of the hesitation is muscle memory. For decades, seafood has been presented as “the lighter option.” Something you order when you’re trying to be virtuous, or the plate that shows up at the wedding reception for the cousin who doesn’t eat red meat. No wonder steak loyalists have kept it at arm’s length.
But grilled right, seafood isn’t delicate, it’s primal. It spits, it sizzles, it leaves grill marks worthy of a cowboy's favorite steakhouse. A swordfish steak dropped on hot grates doesn’t whisper; it announces itself like a bass drum. A tuna steak seared hard and sliced against the grain bleeds ruby in the middle like the best filet you’ve ever cut into. These aren’t “substitutes” for meat, they’re power players in their own right.
And here’s the kicker: seafood rewards the same instincts you already trust when cooking meat. You already know how a ribeye feels when it’s medium-rare, or how chicken thighs behave over coals. Just apply that intuition to fish and shrimp, and you’ll be shocked at how quickly it clicks. The skill set is already in your hands; the ocean just gives you a new playground.

Why seafood belongs on your grill