There are numerous tricks when it comes to separating eggs but most of them don't work. If you have some garlic though, there's an easy way to do the job.
Your friends may think they're feeling those Jell-O shots more at a high-elevation retreat but they're just operating in an area with a bit less oxygen.
The exquisite flavors of Peking duck are now better than ever at Golden Wuish in NYC. Prepared three ways, Golden Wuish shares their secrets with The Manual.
Delicate and buttery, caviar is a luxurious delicacy. To guide us, caviar expert John McDonald of Hancock St. teaches us how to enjoy this prized ingredient.
Here's more on Jesse Palmer's and TINCUP's new campaign to encourage more people to get out, make new friends, and perhaps even forge new romantic connections.
Barbecue expert Steven Raichlen teaches us how to hay smoke meat and cheese, a faster alternative to slow smoking. He also shares from his book Project Fire.
Looking for a decadent cocktail? Try The Billionaire's Row at Darling, a rooftop bar in NYC. This $100 cocktail will leave you feeling on top of the world.
Do you have a collection of vinegars in the pantry? Ever wonder if they'll go bad? Well, here's what you need to know about red wine vinegar's life span.
If you've ever had the frustrating experience of room-temperature beer and lacked the patience to wait for the refrigerator to do its job, this hack is for you.
Left with more than a handful of wings after a game night? Here’s our insider guide on how to reheat your chicken wings without losing its flavor and texture.
What's the difference between a dry and wet Martini anyway? You don't have to be James Bond to order this classic cocktail with style. Here's how it's done.
The highlight of any celebration or menu, prime rib requires plenty of skill to execute. Chef James Tracey of Monterey helps us break down this classic.