Lindsay Parrill
Former Contributor
Author/Co-Author of 532 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.
Why wine body matters more than flavor notes when pairing
Understanding wine body—light, medium, or full—makes pairing food easy and drinking more enjoyable. Here’s how to feel the difference in every glass.
Beyond the wine fridge: How to store your best wine bottles without wrecking them
With a few smart habits and a little know‑how, you can keep those bottles safe until the moment you open them.
Why some of the best wines taste like wet rocks — and that’s a good thing
Minerality gives great wines their edge — that sharp, salty, stony snap. Learn why tasting notes like “wet rocks” and “chalk” are actually signs of world-class wines.
You’ve been pairing Champagne all wrong — here’s what actually works
Forget caviar. Champagne is at its best when paired with salty, greasy foods like fried chicken, pizza, and fries. Here’s why this high-low combo works so well.
The truth about wine sediment — and why it’s nothing to fear
Let’s explore what wine sediment is so the next time you spot it in your glass, you’ll know exactly what’s going on — and why it’s actually a sign of something pretty cool.
Why your wine tastes like cherries, vanilla, or pepper — even when it’s just grapes
How can wine — made from nothing but grapes, yeast, and time — end up tasting like a fruit salad with a spice rack chaser?
Salt makes every wine taste better — here’s why
You don’t need a sommelier to enjoy great wine pairings. A little salt — from chips, cheese, or fried food — can make any wine taste better. Here’s how it works.
Charcoal, hardwood, or pellets? The best fuel for fall grilling
Discover why fall is the ultimate grilling season and how charcoal, hardwood, and pellets each bring unique flavors and vibes to your backyard cookout.
Does terroir matter in spirits? Bourbon, Scotch, and tequila say yes
Spirits like bourbon, Scotch, and tequila are borrowing the wine world’s favorite word — terroir. But can you really taste place in the glass, or is it just good marketing?
The funk factor: How fermentation is rewriting cocktail culture
Fermentation is bringing savory, complex, and sustainable flavors to the world of cocktails. From miso syrups to lactofermented citrus, here's how bars and home bartenders are embracing the funk.
The steak debate that never dies: Are bone-in steaks actually better?
Think bone-in steaks taste better? Science says otherwise. Learn the real difference between bone-in and boneless steak, and which one’s worth your money.
The forgotten fall spirit: Why it’s time to rediscover Brandy
Discover why brandy is the perfect spirit for fall with cozy cocktails, top bottles like Korbel and Hennessy, and tips to enjoy its rich, warming flavors this season.
How I learned to reheat ribs without drying them out—your leftovers will thank you
Are you searching for the best way to reheat barbecue ribs? Great, we got you covered! Follow these steps to reheat ribs in the oven to achieve perfection.
Why grilled bone marrow is the ultimate indulgence for meat lovers
Discover how to grill bone marrow with this simple, step-by-step guide. Learn how to prep, cook, and serve this luxurious ingredient for a rich, unforgettable flavor experience.
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.
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.
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.