This is how to make beef tips worthy of the Kentucky Derby
Chef Robert Lopez’s slow-cooked beef tips bring rich, bold flavors to the Kentucky Derby dining experience, crafted with seasonal ingredients and meticulous technique.
These unexpected menu items at Komodo Las Vegas made my meal memorable
From the Matcha Martini to the Surf and Turf Maki Roll, these unexpected menu items at Komodo Las Vegas surprised me in the best way possible.
Do you cut with or against the grain? Here’s the truth when slicing steak
Cutting steak against the grain is key to tenderness. Learn how to find the grain, slice it right, and avoid turning making the meat too tough to chew.
5 mistakes to avoid when learning how to grill top sirloin
Avoid common grilling mistakes and learn how to grill top sirloin so that you get tender, juicy results every time.
This wine director is ditching tasting notes for storytelling — and it’s working
Albi is a Palestinian-inspired restaurant in D.C. It also has one of the most unique wine programs in the U.S.
7 must-know tips for the best burger seasoning for grilling
Elevate your cookout game with the best burger seasoning for grilling — bold, balanced, and built to bring out the best in every juicy bite.
Tulsa’s best bites: 8 must-try restaurants and bars
Tulsa has a lot of offerings in the way of food and beverage. Here are the best bets.
How to start a charcoal grill: It’s easier than you think
Learn how to start a charcoal grill with confidence, from setup to lighting, plus one underrated step most guides leave out.
Elevate your steak night with these expert wine pairing tips
Here are his tips and tricks for an expert meat and wine pairing.
Dry rub vs. marinade: Which one’s really worth the hype?
Learn when to use a dry rub or a marinade for maximum flavor, tenderness, and crust — plus how to combine both for next-level results.
Slice, season, and grill like the pros at Fogo De Chão
I interviewed Chef Antonio Iocchi, Senior Vice President of Global F&B Innovation at Fogo de Chão, to learn how to make steaks at home that rival the quality of the ones served at a Brazilian steakhouse
Tacoma’s food scene is quietly thriving — here’s where to start
The best places to treat your palate in Tacoma, just outside of Seattle.
How to make ham glaze without the hassle: Timing, technique, and flavor
Learn how to make the perfect ham glaze with simple ingredients, pro tips, and flavor variations to create a beautifully caramelized, delicious ham.
The best oil for searing steak (and what not to use)
If you've ever inadvertently over-charred a steak or set off the smoke alarm in your kitchen, the oil you used in your recipe may be to blame.
The complete guide to pork steaks: Where to buy, how to cook, and more
Pork steaks are a filling and mouthwatering alternative to beef that's just as great for grilling or searing.
How to carve a spiral ham like a pro
Carve a spiral ham like a pro with this step-by-step guide on slicing, serving, and making the most of every delicious piece — without the frustration.
Dry aged vs. Wet-aged beef: What’s the real difference?
Explore the bold flavors of dry-aged beef vs. the juicy consistency of wet-aged. Learn which one suits your taste, budget, and steak-night goals.
How to cook a thick steak without screwing it up
Master thick steak cooking with pro tips on reverse searing, basting, and resting to get a crusty exterior and juicy center every time.
What is sous vide cooking? Chef Tyson Ho lets us in on the details
Chef Tyson Ho, formerly of Arrogant Swine, gives The Manual a primer on the fascinating art of sous vide cooking.
How to cook salmon: A complete beginner’s guide
This multi-talented little beauty shines in just about any preparation, be it baked, broiled, steamed, poached, seared, or grilled.
How to tell if steak is bad: Simple signs to keep you safe
Learn easy ways to tell if steak has gone bad by using color, smell, and texture checks, plus smart storage tips to keep your meals safe and delicious.
Joshua Weissman’s at-home Kentucky Derby menu brings bold flavors to race day
Chef Joshua Weissman’s bold, Southern-inspired menu brings Kentucky Derby flavor home with easy, crowd-pleasing bites and a bourbon-fueled cocktail.
Orlando’s newest must-try: This celebrity-approved cheesesteak
Big Dave's Cheesesteaks has opened a brick-and-mortar location in Orlando, which is a huge milestone for a business that had humble beginnings in a gas station.
Should steaks be marinated? Let’s settle this once and for all
Wondering if steak should be marinated? Learn which cuts benefit, when to skip it, and how to build the perfect marinade without ruining your meat.
How to cook or grill a hot dog perfectly every time
First things first. In case you didn’t know, a hot dog is a sausage, produced, cured, and stored the same way as bologna, frankfurters, and Vienna sausages.
Sous vide salmon gives you perfectly cooked fish every time
Sous vide salmon guarantees perfect tenderness and rich flavor. Learn the best temps, seasonings, and finishing touches for a foolproof, restaurant-quality meal.
From wine to truffles: The best adult Easter basket ideas
From premium chocolate to top-tier wines, if you're not sure where to begin, these adult easter basket ideas will help you start brainstorming.
Oven, smoker, and more: How to cook ham for the holidays
Cooking this most savory, succulent of meats can be easy and even enjoyable — you just have to be patient.
How to cook lamb chops like a pro with simple techniques
Learn how to cook lamb chops with this step-by-step guide on seasoning, pan-searing, grilling, and roasting for juicy, flavorful results every time.
Traeger introduces the Flatrock 2 Zone: a compact griddle for small outdoor spaces
Traeger's new Flatrock 2 Zone griddle packs pro-level performance into a compact design—perfect for small patios and big flavor.
Hamburger expert George Motz walks us through how to cook the perfect hamburger
According to George Motz, the secret to a great burger is to keep it simple. We break it all down from the meat to the bun. This is how to make the perfect burger.
How to eat less plastic (than you already are)
You're eating some plastic. But you can eat less, if you follow some guidelines.
How to cook steak: Your guide to the 6 best methods
No matter what your favorite steak-cooking method, there's something for everyone, and more than a few ways to get absolutely delicious results every time.
How to cook steak medium rare without overdoing it
Learn the art of cooking a perfect medium-rare steak with expert tips on seasoning, searing, and achieving that ideal warm, red center.
How to cook ribs in the oven: A step-by-step guide
Can you cook ribs in the oven? Yes, you can. But wait, do ribs taste good when cooked in the oven? They sure do. Learn how with this guide.
How to make tender pulled pork sous vide style
Make ultra-tender, juicy pulled pork with sous vide. This step-by-step guide covers seasoning, cooking, and finishing for perfect shredded pork every time.
How to cut flank steak for perfectly tender results every time
Learn exactly how to cut flank steak—identify the grain, slice properly, and master simple tricks for juicy, tender results every single time.
The best steaks to cook sous vide for perfect doneness every time
Discover the best steaks for sous vide, from ribeye to short ribs, with tips on timing, temperatures, and finishing techniques for perfect results.
How to cook filet mignon like a Michelin chef
Learn how to cook filet mignon with this foolproof guide to searing, oven-finishing, and topping it with the perfect butter or sauce.
What steak is the most tender? A guide to the softest, juiciest cuts
Looking for the most tender steak? From filet mignon to ribeye, learn which cuts are the softest and how to cook them for maximum flavor and juiciness.
The best steak seasoning for any cut
Unlock the best steak seasoning secrets with expert tips on spices, herbs, and techniques to enhance flavor and create the perfect steak every time.
How much protein is in steak? Here’s a breakdown of how much you’re getting
Discover how much protein is in steak, how different cuts compare, and why it’s one of the best protein sources for muscle growth and overall nutrition.
I tried the new ChefsTemp ProTemp Plus meat thermometer and here’s what I learned
I tried the new ChefsTemp Pro Temp Plus 2 meat thermometer, and here's what I learned.
What is flank steak? The underrated cut that deserves more attention
Flank steak is lean, flavorful, and budget-friendly. Learn how to cook, slice, and use this versatile cut for the best results.
Sous vide ribeye: The foolproof way to a perfect steak
Sous vide ribeye guarantees perfect doneness and tenderness. Learn the best temps, seasoning, and searing techniques for a steakhouse-quality meal.
The best beef for braising: Cuts that deliver deep flavor and tender results
Discover the best beef cuts for braising, from chuck roast to short ribs, and learn pro tips for deep flavor and melt-in-your-mouth tenderness.
How to cook cube steak: Tender, flavorful, and easy
Learn how to cook cube steak to tender perfection with the best methods, homemade gravy, and expert tips for a flavorful, comforting meal.
The best lobster experience at home: Fresh lobster delivered to your door
We reviewed the lobster roll kits from Get Maine Lobster to see how it stacks up.
How to marinate steak like a pro: Tips and tricks you need to know
Learn how to marinate steak like a pro with expert tips on flavor, tenderness, and the perfect marinade recipe for juicy, delicious results.
The charcuterie board trend gets a makeover: What’s different about it in 2025
Lauren Eni Canseco of Dietz & Watson shares what's driving the demand for cleaner ingredients and why charcuterie board trends are changing in 2025.