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Wake Up With Bush Smarts Camp Coffee Kit
We recently stumbled upon this website called Bush Smarts, which is basically full of really cool small-batch, hand-crafted gear for folks who like to do outdoorsy rugged stuff, like woodsman suspenders, pack axes, and bear stars . One handy item we discovered on their website recently is their Camp Coffee Kit, which has everything you […] -
New Year, New Hobby: Box Brew Kits
Are you sitting at home in your post holiday splendor looking for something to do besides binge watch a series on Netflix or gorge yourself with more leftovers? Or are you simply looking for a new hobby to try in the new year? We have the solution for you: Box Brew Kits. Handmade near Boston […] -
Meet La Barbona, NYC’s Newest Speakeasy
Although it's getting better, NYC is not a a destination for traditional Mexican cuisine. On a recent trip to the country, a group of restauranteurs were inspired to change that, and the idea for La Barbona was born. -
Fresh Seafood 101 With Chef Ed Brown
Seafood expert and seasoned chef, Ed Brown, sits down with the Manual and discusses all things fish. He debunks myths, provides cooking tips and bestows us with his decades of seafood wisdom. -
elit™ by Stoli Raises the Bar for Vodka
Vodka enthusiasts — there’s a new vodka in town sure to get you excited. The makers of Stolichnaya have come up with a new line of vodka called elit™ by Stoli. The vodka makers took a similar approach to how terroir influences the notes in wine, instead exploring the way different water sources affect the […] -
Rogue’s Sriracha Flavored Stout is Absolutely Disgusting
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of […] -
Three Jerks Jerky
If you are scrambling for a last minute holiday gift or stocking stuffer, why not pick up a package of Three Jerks Jerky? -
Drink at 30,000 Feet With The Carry On Cocktail Kit
I don’t know about you, but when I fly, sometimes I crave an actual cocktail. Not like a Bloody Mary that’s actually a mini bottle of vodka with Bloody Mary mixer, or rum and coke, or a whiskey and ginger ale, but a real cocktail comprised of more than just a spirit and a mixer. […] -
Feel Good Friday – Thrive Market
Enter Thrive Market, the first socially conscious online store selling natural and organic products at wholesale prices. -
Deschutes Brewery Barrel Program
Deschutes barrel master Ryan Schmiege shares thoughts on the process, aging, blending, and even tells us about an upcoming brew you can only find at the Deschutes pubs and tasting room. -
Wurstküche: The Sausage Kings of L.A.
Since 2008, Wurstküche has been one of Los Angeles' favorite restaurants. We sat down with one of the co-owners and chatted about sausage making, curation and the upcoming opening of their Denver location. -
The Manual Guide to Kobe Beef
At around $300 to $400 a serving, Kobe beef is one of the rarest and most expensive cuts of meat on the market, but what many people don’t know is that the USDA lifted the ban and that the legal importation of authentic Kobe beef from Japan only began recently, and on top of that, […] -
Swill: Five Barrel-Aged Gins You Need to Try
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of […] -
Try Two New Blends from Compass Box Whisky
Looking for a moment of peace during the holiday season? Compass Box Whisky has two special blends for you to sip on. -
FEASTING: Galli LES
As winter approaches, we're craving classic Italian comfort food in a warm, welcoming setting. Lucky for us, Steven Gallo just opened a second outpost of his delicious restaurant Galli. -
Sky Food: Five Chefs That Craft Innovative Inflight Cuisine
Airline food is often inedible. But these five star chefs are crafting innovative cuisine in the sky. -
FEASTING: The Epicure Gift Guide
We all have that one friend (or five) who loves to eat more than anything. From a crunchy, spicy Chinese condiment to some of the best meat in the country, our epicure gift guide has something to satisfy everyone on your list. -
Biltong by Jonty Jacobs
You may be asking, “What the hell is biltong?” Well, biltong is a South African cured meat that is comparable to beef jerky. Growing up, one of my best friends came from a South African family and her father used to cure biltong in their garage and it was (and remains, since he still actively […] -
Epic Snacks Unleash Your Inner Hunter Gatherer
The folks over at Epic —the makers of protein bars with odd flavor combinations like bison with bacon and cranberry, turkey with almond and cranberry, beef with habanero and cherry, and lamb with currant and mint — have come up with another innovative snack idea for athletes, those on a paleo diet, and anyone who […] -
Thug Kitchen: Vegan Food With Attitude
Michelle Davis and Matt Holloway, the creators of the bad a*s vegan food blog Thug Kitchen, grew up like many of us did, making quick dinners at home slathered in cheese. Processed food wasn’t looked down upon on that era, and drinking green Hi-C and dipping your fries in purple ketchup was okay. Fast-forward a […] -
The Neat Ice Kit will Take Your Cocktail Game to the Next Level
If you’re looking to elevate your cocktail mixing game and move beyond amateur status, you need to learn how to make good ice. Nine times out of ten those cubes that come out of your freezer taste funky, and muddle the flavor of your hooch. Not to mention they melt like they’re in a hurry and […] -
Athlete Eats – Patrick Peterson of the Arizona Cardinals
Patrick Peterson, the Arizona Cardinals' Pro Bowl cornerback, talks about his favorite places to eat while at home or on the road and dishes about his dietary habits during and after the NFL season. -
So Good: Salted Belgian Chocolate Stout
We’ve heard of brands collaborating, but beers? We think New Belgium Brewing — the Fort Collins, Colorado-based makers of the beloved Fat Tire Amber Ale — and St. Louis, Missouri-based Perennial Artisan Ales are on to something. The two breweries joined forces and thought, why not combine two of our favorite things — chocolate and […] -
Feel Good Friday – Harmless Harvest
Today we speak to the founders of Harmless Harvest about their awesome coconut water. -
Coconut Organics: A New Healthy Addiction
A healthy snack that tastes like bacon? Keep reading. -
British Food 101 with Chef Jason Hicks
Chef Jason Hicks, of New York establishments Jones Wood Foundry, The Shakespeare and The Peacock, chats about the finer points of British cooking. -
Swill: Drinking the Fruit of the Cacao Plant
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of […] -
Cutty Sark x Generic Surplus Exclusive Sneakers
Isn't it about time bartenders got a great shoe that works as hard as they do? Generic Surplus thought so, which is why they teamed with Cutty Sark to design a sneaker inspired by the spirit of their new Prohibition Edition whiskey with both comfort and style in mind. -
Spodee: Wine With a Dose Moonshine
What happens when you mix good old-fashioned moonshine with red or white wine? Spodee! It’s basically wine fortified with moonshine mixed with a bunch of several ingredients. It can be turned into sangria, used as a cocktail mixer, or drank all on its own. We quizzed its creator, Steven Grasse, about the evolution of the […] -
Embrace Brandy With Calvados Boulard
The Manual chats with Vincent Boulard, the head of French brandy distillers Calvados Boulard, to discuss the finer points of a most overlooked liquor. -
FEASTING: Spicing Up the Holidays with Ft. Greene Farms
With Thanksgiving on the horizon, we're looking for new ways to spice up the classic dinner. So we enlisted the help of Nathan Meshberg and his fresh, hand-packed condiments from Ft. Greene Farms. -
Meet Ezra’s, The One-Stop Shop for Craft Spirits
Craft spirits are all the rage these days, with everyone honing in on locally produced artisanal goods. Parker Newman, his twin brother Adam Newman and their childhood friend Scott Reich noticed the trend, but also discovered that the liquors they wanted to try were all too often not available outside of the areas where they […] -
Swill: Meet Calvados, Cider’s Extra-Boozy Cousin
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of […] -
Warm Up With Amarula Cream
One way to throw a curveball into your Thanksgiving (or Friendsgiving) gathering is to pick up a bottle of Amarula Cream. -
This Pressurized Growler Keeps Your Beer From Going Flat
With the help of an innovative pressurization cap, uKeg keeps your precious craft beer from losing its carbonation and going flat. It's also constructed from double-walled steel, so it's not nearly as fragile as a growler of the glass variety -
Espolòn Añejo: Tequila Aged in Wild Turkey Casks
This month, Espolòn Tequila brought their Añejo tequila to the United States for the first time ever. The Añejo is aged in Wild Turkey bourbon barrels, which adds an extra level of flavor for the tequila connoisseur. -
Bewdly Coffee: Wake Up with Gourmet Flavors
You won't have trouble waking up with new coffee favors like Maple Bacon and Vanilla Bourbon. We have the low down on the new Bewdly Coffee Company. -
The Seoul Chicken Guide to Wings
At Seoul Chicken in New York's Lower East Side, Chaz Brown is dishing out plates of crispy, flavorful chicken wings. We talked with charismatic Chaz Brown and got some of his insider tips for cooking an impressive chicken wing. -
Swill: McMenamin’s Aval Pota Whiskey
We'll be the first to admit that flavored whiskies usually suck, but this one from McMenamin's Edgefield Distillery blew our mind. Built on a foundation of White Dog whiskey and flavored with a mash of freshly-harvested Hood River apples, this amazing autumnal spirit is definitely worth your time -
Oktoberfest Lager Stew. Need We Say More?
So now that it’s officially fall, it won’t be long before you have to put away the grill and start eating something other than steak, chicken, and grilled corn again. Unfortunately, you’ll soon be forced to cook inside, like a person who doesn’t have so much hair on their knuckles. It’s a bummer, we know, […] -
FEASTING: Chef Angie Mar of The Beatrice Inn
Feasting is our new column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world. There are few things we love more than a badass female chef, especially when she favors simplicity, seasonality and holds game meats in high esteem. So when Angie Mar invited us to have dinner […] -
Wines for Columbus Day Weekend
Next Monday is Columbus Day and, while Christopher Columbus’ legacy is complex and nuanced, the holiday ushers in one of America’s great traditions—enjoying a three-day weekend in the peak of autumn. Chances are you’ll take a fall getaway with a significant other, sleep-in and lounge around the house, or fit in one last barbecue for […] -
The Top 5 Steak Houses in London Right Now
Love a steak? We hear ya. The London restaurant scene is currently head over heels for prime, juicy cuts too. Read on for our top five steak houses, for when you’re next in town. 1. The Hawksmoor Ask any London for their top steak house recommendation and they’ll probably swoon over the succulent cuts available […] -
Rosebud American Kitchen & Bar
The historic Rosebud Diner in Somerville, Massachusetts, has been reinvented. No longer a diner, the new Rosebud American Kitchen & Bar offers a Pan American menu according to owner Joe Cassinelli. “I don’t want a pretentious restaurant,” he says. “My goal is to offer honest food and honest drinks.” While the menu gives a nod […] -
A Woman’s Work: Female Chefs Serve Up Culinary Delights
Cooking has traditionally been dominated by women but you wouldn’t know that looking at restaurant kitchens. The list of Michelin-star chefs is long and is almost entirely made up of men. Female chefs have long been relegated to sous or pastry chef status. That’s not to say some female chefs haven’t managed to make a name for themselves. Anita […] -
Swill: Doug Fir Eau-De-Vie
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of […] -
5 Killer Autumn Grilling Tips
Most people who cook on grills can’t seem to let things stay in one place. -
World Sake Day with TY KU Sake
Sake is underrated. There, we said it. Sure, it’s possible a lot of you are appreciators of good sake when you’re out to dinner at your favorite Japanese restaurant, but when was the last time you picked up a bottle to bring home? C’mon…be honest. October 1st marks World Sake Day, which is a perfect […] -
Tullamore D.E.W. Celebrates Its New Distillery
On September 17th, we joined Tullamore D.E.W. for a private tasting at The Penny Farthing in NYC to celebrate the opening of their brand new, $50 million distillery in their hometown of Tullamore, Ireland. The milestone marked the return of whiskey production to the town 60 years after the original closed its doors. “This new […] -
Find Artisanal Ingredients at Hatchery
Do you ever find that during your travels you come across amazing ingredients that you wouldn’t find otherwise? Traveling is a great way to expand your culinary arsenal—but it takes a lot of time, money, and effort. Max Friedman felt the same way and decided to make it a little bit easier for the rest of […]