Lindsay Parrill
Contributor
Author/Co-Author of 519 articles
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in Culinary Arts. Her favorite passions are food and creative writing, and loves to combine these two pursuits by writing about everything food and drink. She has over a decade of food writing experience, including several articles and restaurant reviews in the San Francisco Chronicle’s Food and Wine section. She is also trained in the art of food styling and photography, which she has mingled with her part-time job as a photographer.
When Lindsay isn’t developing new recipes, devouring the latest cookbooks, and writing about all things culinary arts, she is busy trying to coax her children into eating anything but macaroni and cheese.
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Beyond burgers: The underrated steak cuts perfect for tailgating
Level up your game day grill with tri-tip, hanger, and flap steak—affordable cuts that bring bold flavor to your next tailgate.
The griller’s pantry: 10 unexpected ingredients that make fire-cooked food even better
Discover 10 surprising pantry ingredients that bring bold flavor, richness, and umami to your grilled dishes. Transform your grilling with these easy flavor boosters.
Here’s how I tenderize steak for that melt-in-your-mouth magic
Discover simple and effective ways to tenderize steak and other cuts of beef at home. Learn how to break down tough fibers, lock in flavor, and cook deliciously tender meat every time.
Marbling is everything: A guide to decoding steak like a butcher
Discover why marbling is the key to tender, juicy steak. Learn how USDA grades and Japanese A5 Wagyu marbling impact flavor and how to shop smarter for your next cut.
Why your steaks aren’t crusting right — and the fix is simple
Discover the surprisingly easy secret to a thick, golden steakhouse crust. No butter basting, no gadgets — just dry air and fridge time.
Stop cooking pork like it’s 1995 — the rules have changed
Still cooking pork to 160°F? Here’s why that’s outdated—and how cooking pork to 145°F delivers juicy, safe, and flavorful results every time.
Why Calvados is the fall spirit you didn’t know you needed
Discover Calvados, France’s apple brandy that captures the essence of autumn with notes of baked apples, spice, and oak. Perfect neat or in cozy fall cocktails.
What steak labels really mean — and which ones actually matter
From “grass-fed” to “prime” to “dry-aged,” steak labels can be confusing. Learn what they actually mean — and which ones are worth paying extra for.
The carnivore’s guide to grilling bold, meaty seafood
Grilling seafood isn’t about going light — it’s about going bold. Learn how swordfish, tuna, and shrimp can match any steak with the right heat, seasoning, and sides.
The frozen drink of the summer is going out with a bang: Whipped lemonade
Tart, creamy, frosty, with just the right amount of indulgence, whipped lemonade is basically sunshine in a glass and the perfect summertime treat.
The daiquiri deserves better — and here’s why I still believe in it
The original daiquiri was far simpler and more sophisticated than the frozen monstrosity it's become. It's time to bring it back.
My secret to reheating salmon so it tastes as good as fresh
Reheat salmon the right way with these expert-approved tips. Keep your fish moist, flavorful, and tender — no more rubbery leftovers.
The four secrets to cooking the perfect steak at home
Learn how to cook a perfect steak at home by mastering four essential elements: salt, fat, heat, and smoke. These tips elevate any cut into a steakhouse-worthy masterpiece.
Why grilling trout brings back the best summer memories — and tips to do it right
Learn how to clean and grill fresh trout with step-by-step tips, side ideas, and wine pairings. Perfect for summer meals and fishing trip memories.
Confused by wine labels? How to decode dry, sweet, and everything in between
Understanding where a wine falls on the sweetness spectrum is the secret to finding bottles you’ll actually want to drink.
Wine for whiskey lovers: Bold bottles with serious backbone
This is how to think about wine through a whiskey lens whether you're a bourbon devotee, a Scotch purist, or a rye renegade.
Your grill isn’t hot enough (and it’s ruining your steak)
With the right fuel, a few smart upgrades, and a little know-how, you can crank up the heat and bring the steakhouse magic home.
Leftover wine is your kitchen’s secret weapon — here’s how to use it
Whether it’s red, white, or rosé, a splash of leftover wine always finds a way to make itself useful. These are my favorite ways to use up that extra splash or two.
This common pantry ingredient is the secret to better cocktails
Jam works especially well in shaken cocktails where you’d typically use simple syrup or fruit juice. It dissolves beautifully when shaken with spirits, citrus, and ice, creating a drink that’s both balanced and lush.
You’re probably trimming off the best part of the steak
It’s time to stop trimming off the best part of your steak — and start understanding why beef fat deserves a little reverence.
The booziest way to cool down this summer: Wine slushies for grownups
There’s one drink that hits that elusive sweet spot between refreshing, boozy, and just plain fun — the wine slushie
Tinto de Verano: The red wine spritzer that’s cooler than sangria
The tinto de verano is Spain’s lesser-known, laid-back cousin of sangria — and frankly, the cooler one.
5 frozen cocktail tips that will instantly level up your summer sipping
If you've been looking to up your frozen cocktail game, here are five must-know tips for making icy drinks that will be the star of every summertime barbecue this year.
When it comes to Champagne, what does the word “Brut” actually mean?
Whether you’re a brut loyalist or prefer your Champagne to be softer and sweeter, knowing the differences between brut, extra dry, sec, demi-sec, and doux puts you one step closer to popping the perfect bottle.
Looking for a perfect sear on your steak? This surprising pantry item is the secret
You might already know that cornstarch is the secret behind many fried favorites like ultra-crispy tofu or that irresistible crunch on fried chicken. The same principle applies to steak.
Would you eat salmon made in a lab? It’s already on restaurant menus
This exciting new food, cultivated from real fish cells, completely eliminates the need to raise or catch live animals, and is making its way from science fiction into high-end kitchens like Kann, one of Portland's hottest restaurants.
Cloud Coffee is the latest TikTok trend that’s actually worth the hype
Learn all about TikTok's new coffee craze and how to make this deliciously simple drink
Meet the Spicy Sauvy B: Your new favorite summer wine cocktail
The Spicy Sauvy B is the hottest drink of the summer, and it only has two ingredients.
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.
Bubbly? Full bodied and red? Zesty and white? Your favorite wine types, explained
Wine can be broken down into roughly nine categories. Here, we'll take a minute to break down those categories, explain what they mean, and more.
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 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.
The 10 best steak cuts to buy (and how to cook them)
Finding the perfect cut of steak can make you anxious. Thankfully, you and your wallet can rest easy with The Manual's guide to the best steak cuts.
The best foods for muscle growth, according to a doctor
Muscle building requires proteins, carbs, and healthy fats. Combined with a good strength-building routine, these foods will work for optimal muscle growth.
How to make prosciutto at home: A step-by-step guide
If you've ever wanted to make your own prosciutto at home, you've come to the right place. With a little time and patience, it's possible.
How to lose belly fat: Eating these 10 foods more often will help a lot
Of course, we can make healthy choices in our diets, but which foods will help that stubborn belly fat, specifically? We've got the answers.
Try some of the best non-alcoholic wines on the market this Dry January
Whether you're choosing to cut down on alcohol yourself, or simply would like to have a more inclusive bar cart, these are our favorite nonalcoholic wines.
I grew up on tri-tip — here’s why sous vide is now my go-to method
Tri-tip is one of the more flavorful cuts of beef, but it isn't necessarily known for being the most tender, which is why it's perfect for cooking sous vide.
How to turn leftover steak into a delicious meal
If you ever find yourself with leftover steak, try some of these different ways to prepare and enjoy it.
Thanksgiving dinner hacks to make your life a whole lot easier
Any tips or tricks for alleviating some of that turkey day stress are always tremendously helpful. These are our favorites.
The secret to perfect Thanksgiving gravy: A simple trick for rich flavor
With a few tips and tricks, you can master the art of Thanksgiving turkey gravy. Learn how to flavor this favorite condiment and create a delicious result.
The top beef cuts for braising: Elevate your cooking game
We all have our favorite steaks for grilling, but which cuts do better with a little time and a lot of love? These are our favorite beef cuts for braising.
Salt in coffee? Here’s why you should give it a try
Salt is notorious for adding flavor to food, but when added to coffee, it does so much more than that. Here's what to know about adding salt in coffee.
Learn how to grind coffee beans without a grinder — it’s not as hard as you think
Who says you need a coffee bean grinder to enjoy your favorite whole bean coffee? Learn how to grind coffee beans without a grinder.
How to make cold brew coffee (plus, our 5 favorite grounds for cold brew)
If you're unaware, real cold brew is made using an entirely different method than hot coffee. Here's how to make cold brew coffee.
The best tailgate drink isn’t beer — it’s wine
These are our top five tailgating wines and the traditional tailgating foods they're perfect with.
This $35K wine collection is the most luxe gift for the wine lover in your life
This is the perfect gift for the oenophile in your life. That is, if you don't mind spending a mere 35 grand.
These are the most expensive cities in the world to buy wine
New research indicates that most of the world's most expensive cities for wine are right here in the United States.
Prosecco vs. Champagne: The difference is about more than just location
Let's take a look at all of the ways these two beautiful sparkling wines are different and why they should be respected in their own right.
Lambrusco: It’s time to get to know this unique wine
While it's true that Labrusco hasn't always been a wine to be taken seriously, it's time to put that idea to rest.