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Wild Turkey Diamond Anniversary
Wild Turkey master distiller Jimmy Russell recently celebrated his diamond anniversary with the Lawrenceburg, Kentucky-based whiskey company. Russell’s first day on the job was way back in 1954. These days it’s pretty rare that somebody is with a company for a decade, let alone 60 years, so it’s a huge deal. The 79-year-old Russell is […] -
Grilling with Top Chefs at the Taste Talks Brooklyn BBQ
Taste Talks Brooklyn just wrapped their second annual weekend of dinners, panels and a special expo, all exploring “The Future of Taste.” On Sunday, we attended the All-Star BBQ – an event presented by Mario Batali and curated by Danny Bowien that brought together 25 chefs at 12 grilling stations on Williamsburg’s scenic waterfront – […] -
Pod People: Food Truck Purveyors Group Together for Great Cuisine
It’s lunchtime and you want Middle Eastern food. Lucky for you, a Halal cart is not too far from the office. But what happens tomorrow when you want something different? You might have to scour twitter to see where the hot new food truck is situated. But if you’re lucky, that Halal cart is not […] -
Swill: All About Aquavit
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 […] -
Mile High Whiskey: High West Distillery
When you think of Utah, high quality spirits probably don’t factor in to the list of attractions. Between five national parks and more than four hundred inches of snowfall at Utah’s ski resorts, we couldn’t blame you for overlooking Park City’s High West Distillery and Saloon, at least until now. As Utah’s first distillery since […] -
The Manual’s 2014 Guide To Fall Food Trends
Summer flew by way too quickly for our taste. But at least the changing of seasons brings all kinds of new and exciting things into our lives. Fall, in our opinion, is the best time of year for men’s style with all the new layering pieces up for grabs. It’s one of the best times […] -
Thirstie Makes Beers Runs a Thing of the Past
We’ve all been there. You’re getting ready to attend a party and realize you forgot the most important thing – booze. Or maybe you’re hosting the festivities and find yourself running low on alcohol, a tragedy if there ever was one. Whatever the situation, it can put a real damper on your party mood. Fortunately […] -
Fried Chicken 101 at Root & Bone
Do you like fried chicken? Wait, who are we kidding—everybody loves fried chicken! However much you enjoy the crispy goodness of an excellent, fried bird, you may not know the tricks of the trade that go into making something so simple, so delicious. Since we know many of our readers like to try things out […] -
James Beard Winner Tim Cushman on Izakayas and His New Verb Hotel Restaurant
Izakayas — a Japanese version of a pub — are all the rage in the culinary scene. That’s why the Boston-based Verb Hotel partnered up with the James Beard Award-winning chef Tim Cushman to create a new izakaya on its property called Hojoko. The Manual recently caught up with Cushman to ask him about his […] -
Celebrate Bourbon Heritage Month with Russell’s Reserve
The calendar has turned to September, which sadly means that the summer is more or less over. While we know that might make you sad, there’s plenty to be excited about this month. For starters, September is National Bourbon Heritage Month! That’s right, back in 2007 the U.S. Senate passed a bill declaring September to […] -
Make Your Own Sake With This Kit
Norse Hutchens knows all about home brewing. Based in Tampa, Florida, Hutchens deconstructs what’s in our favorite libations — beer, wine, and mead — and creates kits so that those who want to give home brewing a try can purchase on his Etsy storefront Sundry Brew. Hutchens recently explored what goes in to making sake. […] -
Channing Daughters Winery and the Vermouth Trend
Do you honestly know what vermouth is? Feel free to admit it if you don’t. Any cocktail aficionado worth his or her salt enjoys at least one drink that features vermouth as a key ingredient, but few people under the age of 35 really know what that means. To many, it’s just some kind of […] -
STRONG & KIND Bars: Protein-Packed Workout Fuel
Ever crave a post-workout bar after an evening at the gym, playing basketball or riding your bike around town that doesn’t involve what feels like a gunky chewy mass of processed ingredients you can’t identify? The folks at KIND — the snack company that makes products like snack bars and grain clusters with flax seeds, […] -
Bondi Harvest: Don’t Let Cooking Intimidate You
Think creating savory meals like a chef is too challenging? Australian chef Guy Turland says think again. He says the goal of his Bondi Harvest cooking show, which airs on YouTube, is to take away the intimidation of cooking. In the videos, he prepares meals in his apartment on Bondi Beach. He also spends time sitting […] -
Swill: A Primer on Pulque
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 […] -
Grab a six-pack of Union Wine Company’s canned pinot
The Underwood cans are the next evolution in taking the fussiness out of wine, reminding you to drink, enjoy, and keep your pinkies down. -
Talking Old Tom Gin with Tanqueray’s Master Distiller
A few weeks ago, we descended into the cellar of NYC’s iconic 21 Club to celebrate the launch of Tanqueray’s newest spirit, Old Tom Gin. Over a delicious dinner in the historic subterranean room (it was a bona fide speakeasy during Prohibition), Master Distiller Tom Nichol told the tale of how Old Tom came about and […] -
Savor the Flavor: Whiskey Bars Take Over the Nation
Whiskey has long been a favorite spirit stateside but never has the drink been as popular as it is today. Myriad states lay claim to at least one distillery and bourbon and American whiskey sales have skyrocketed to $2.4 billion. Much of the whiskey dominance can be attributed to the influx of whiskey bars around […] -
Clyde May’s Alabama Whiskey
As we’ve covered extensively, distilling whiskey and moonshine is no longer a regional trade. Sure, there’s nothing like a traditional Kentucky (or even Tennessee) bourbon, but in recent years, brands of high-grade brown spirits have popped up all over the country. That’s why it should be no surprise that Clyde May’s is putting Alabama Whiskey […] -
Modelo’s Michelada in a Can
There’s something about a michelada that makes it the perfect summertime drink. Maybe it’s that wonderful flavor that happens when mixing beer with lime juice, hot sauce, salt, and depending on how it’s made, a host of other ingredients. It’s savory, satisfying, cool and light. That’s why we couldn’t tell you how excited we were […] -
Swill: Meet Mezcal, Tequila’s Grungy 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 […] -
Filipino Food 101 at New York’s Pig & Khao
It’s tough being a chef in New York City. It’s even tougher being a female chef who is trying to bring Filipino food to a metropolis filled with dining options. However, that is what Leah Cohen is doing at Pig & Khao, her Lower East Side restaurant, with great success. Chef Cohen, a Top Chef […] -
Gin and Juice: 3 Bombay Sapphire Cocktails
Gin is no longer that staid, old man’s spirit that it used to be. This summer, the Juniper berry-based classic has taken a whole string of new identities in a number of various cocktails. The Manual met with the folks at Bombay Sapphire, who shared three cocktails with us: the Sapphire Peppered Peach Tea Collins, […] -
Alcoholic Milkshakes at Ted’s Montana Grill
We are officially in the dog days of summer and it’s hard to stay cool. Depending on where you live, you can’t go to the beach everyday; and it’s hard to fit in pool time when you’re clocking in long hours at the office. Knocking back a few beers is tough, especially when your favorite […] -
AgLocal is basically like Netflix for Meat
If you’re still buying your beef from the bargain basement supermarket chain in your neighborhood, it’s time to step up your game. Nine times out of ten, the meat you get from those places is the cheapest the the company could buy, grown halfway across the country in an industrial cattle farm. We get it though […] -
Beer banter with Clapton Craft
The craft beer movement is huge in London right now. I mean, really huge. So local craft beer connoisseurs rejoiced when Clapton Craft opened in East London earlier this year. The store, founded by William Jack and Tom McKim, has already gained a loyal following of regulars who can’t get enough of the fine brewed […] -
Urban Winemaking in Portland
If you’ve visited the wineries just outside of Portland, or the sprawling vineyards of Napa, then you might be more used to the huge tasting rooms and cellars that seem to continue miles into the ground. Urban winemaking packs all the fun of crushed grape based alcohol into a much smaller operation, opting instead to […] -
Swill: Greenhook’s Ridiculously-Flavorful Vapor-Distilled Gin
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 […] -
The Mac and Cheese Cookbook
Allison Arevalo and Erin Wade met by happenstance, when they shared a table with their husbands at a crowded café one Sunday. Arevalo, who worked in marketing, and Wade, who was a lawyer, started chatting about their love of food. It only made sense because Wade had previously worked as a pastry and line cook […] -
Bartender’s Choice: Summer Cocktails to Beat the Heat
Some say the cocktail is on the comeback but did it ever really go away? Yes, beer and wine are all the rage currently but what’s better than a classic drink redefined using organic and local ingredients? In the fall and winter, drinks tend to center on darker spirits such as bourbon and whiskey. In the lazy […] -
An Interview with Fiorella Valdesolo of Gather Journal
While checking out all of the amazing brands at The Northern Grade in Austin, we came across this inspiring little magazine in the airstream of Moore & Gilles. After opening the first page we were transported for about an hour (sorry for hogging the couch guys!) into the world of Gather. Once we looked at […] -
Backcountry Kitchen: Primus Camping Stoves
Summer camping season is in full swing, and that means cooking your latest catch, or favorite backpacking meal in the great outdoors. In the past, that meant getting a campfire started, monkeying around with the right balance of heat, and praying your food didn’t end up covered in ash – or worse, scorched on one […] -
Ditch the Bottles and get Canned with Fort George
This summer Fort George has begun packing their classic Quick Wit and a new Optimist IPA into conveniently sized 12-ounce six packs. -
Next-level Grilling with KANKA
Let’s face it, during the summer, grilling is every American man’s God-given right (cue the patriotic music). We all have our different methods and rituals, but a good grill-session makes every summer outing that much more memorable. While we understand that you may have your own beloved portable, propane grill that has helped you out […] -
Pride 1978: Glenmorangie’s Rarest Whisky
As far as Scotch goes, Glenmorangie is one of the best single malt whiskies, and this week, the company upped their ante further with the release of Glenmorangie Pride 1978, an ultra rare whisky aged for 34 years, and then bottled in 2012, with only 700 decanters on the market. What’s the price, you might […] -
Recipes to Celebrate Bastille Day
As we Americans just wrapped up celebrating the Fourth of July, the French are getting ready to celebrate their independence. July 14th is Bastille Day, the English name given to La Fête Nationale or French National Day, which marks the start of the French Revolution with the Storming of the Bastille. Because we love any reason […] -
These Protein-Packed Chips are Made From Crickets
Snacking on insects might sound like an outrageous idea at first, but once you start looking at the facts, it starts to make a whole lot of sense. It’s time to change your perception about eating bugs. I mean, sure, you’ve probably eaten one or two at some point in your life — maybe it […] -
Swill: Corsair Red Absinthe
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 outisde of your comfort zone, trying new things, and exploring the big, wide world of […] -
Discover Handcrafted Cocktails in “Alchemy in a Glass”
The past few years have seen a proliferation in handcrafted cocktails, from the number of bespoke cocktail bars to the recipes we see in food magazines. For mixologist Greg Seider, his passion for creating handcrafted cocktails started early in life. As a child Seider has terrible allergies, so he used to have to use his […] -
Good To-Go Camping Meals
Planning your meals before you head out on a backpacking trip is always a bit of a give-and-take situation. If you want to eat something that doesn’t taste like rehydrated cardboard, you’ve typically got to pack some extra weight, but if you want a light pack, you need to stick with dehydrated meals, which limits […] -
The Wintersmiths Ice Baller
There are dozens of different ways to serve up a glass of whiskey — on the rocks, neat, on some whiskey stones, or even on those nifty little “balls of steel.” Each method has its merits, but if you enjoy just a slight bit of dilution (just a tiny bit!), we highly recommend you snag yourself […] -
6 Cold Brews to Quench Your Summer Caffeine Cravings
We can’t tell you how excited we get to have a cup of ice-cold coffee when the weather warms up. In fact, we even drink iced coffee when it’s not so hot outside. What we love more is the convenience of all these cold brews that have been popping up. There’s nothing like pulling out […] -
Nutrition for Athletes: The Feed
So this is your summer you’ve finally decided to get off the couch and get ready for that trail marathon, triathlon, or GORUCK Challenge. The lynchpin of any good training regimen isn’t the time you spend pounding the pavement or under a heavy pack, it’s finding that perfect balance of race day and recovery nutrition […] -
Stout & Sriracha BBQ Sauce
Yup, you read that right: stout, sriracha, BBQ sauce. Three of your favorite things all rolled into one delicious sauce you can slather generously on a rack of ribs. Even if you’re typically more fond of dry seasonings on your meat, this concoction will get you singing the praises of sauce. The sriracha provides just the […] -
Cocktail Alternatives for the Lime Shortage
If you haven’t noticed, we’re going through a bit of a lime crisis right now. Because of a shortage in Mexico, prices of the citrus fruit have soared in recent months. Just walk into most delis, and you’ll see a plethora of lemons but probably only a few sad, shriveled limes. And even though we’re […] -
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Citrus, meet sour: 10 Barrel Brewery’s Swill radler
The Berliner Weiss has been around for more than 500 years, but 10 Barrel Brewery's Swill infuses it with grapefruit and soda for something more. -
Gather Around The Commons’ Farmhouse Ales
The Commons brews excellent beers based on centuries-old European traditions, beckoning drinkers to "gather around beer." -
Athlete Eats: Geoff Schwartz of the New York Giants
Athlete Eats is our periodic column where we speak to professional athletes about their favorite spots to eat when they are in their home city as well as on the road. If anyone knows the best spots to eat in a U.S. city, it’s going to be one of our sports stars. Geoff Schwartz is […]
