Amanda Gabriele is a food and travel writer at The Manual and the former senior editor at Supercall. She can’t live without the three Bs — bourbon, barbecue, and beards — and loves to cook in platforms.
Choosing fresh shellfish — oysters, clams, mussels, shrimp, crab, lobster — can be a daunting task. According to chef Joe Lopez, it’s actually quite simple, as long as you use your senses and ask the right questions.
Empirical Spirits is a flavor and fermentation-driven brand that uses ingredients from around the world and strives to minimize waste. The founders, two ex-Noma chefs, are also using the leftover or used ingredients in new ways to further minimize the environmental impact.
Outdoor brand Arc'teryx just relaunched its recommerce program, Rock Solid Used Gear, to buy back gently-used garments, repair them, then resell them. To get an insider’s take, we chatted with the brand's Vice President of Design, Dan Green.
If you've ever asked yourself "what is grappa," we have answers. Here is everything you need to know about the Italian pomace brandy. We chatted with Feroce sommelier and beverage director Pietro Caldarelli to learn more about the robust Italian digestivo.
It might sound strange, but the tangy condiment does have a place behind the bar. If you want to get funky with your home bartending skills, then try one of these four mustard cocktails, created by experts across the country.
If Dad loves trying new things, then these food subscription boxes are the perfect Father's Day gift. These five subscription boxes contain tasty treats, ranging from homemade cocktail ingredients to rare Japanese snacks.
Chef Angie Mar of The Beatrice Inn shows us how to butcher tomahawk racks of pork and turn them into a delicious crown roast (complete with a scrumptious stuffing). Follow along with our step-by-step guide.
Though it seems like liquor brand ambassadors have the best job in the world, it can be tough to always travel and be on the go. Here are travel tips for staying healthy on the road from people who literally get paid to drink, eat, and visit new places.
Genever’s bold, earthy taste is great for fans of more robust spirits, but if you’re new to it, cocktails are a great way to get to know it better. These four genever cocktails are delicious and easy to make at home.
If you're looking for a unique gift to give this holiday, whip up a batch of these salted bourbon caramels for family and friends. Chef Donald Wressel of the Guittard Chocolate Company created this recipe for The Manual.
You don't simply need pickle juice and whiskey to make a proper pickleback. In fact, you can take the double shot with pretty much any spirit, some vinegar, and a few common ingredients you probably already have in the house — just ask the folks at Randall’s Barbecue.
As the holidays approach, we’re looking for lighter, yet delicious, ways to enjoy football season. These three recipes will make your game day a little bit healthier without sacrificing any of that precious flavor.