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.
For the first time in about a generation, Bud Light is not the most popular beer in America. That title, for a host of reasons, is now owned by Modelo.
Alkaline water is known for promoting bone health and digestion. Given its benefits to our health, here's a list of the best alkaline water options for summer.
This flavor-packed outer cheese shell is a favorite “secret ingredient” of many pro chefs, including Eric Lees, the accomplished chef currently at Busan.
The tricycle is not just a kid's toy, it's a fun means of transportation for grown-ups. Here, we review the newest model from e-bike specialist Sixthreezero.
Now more than ever is the best time to taste the quality and craftsmanship hard at work in Santa Barbara wine country. Here are some ideas for where to go.
Climate change affects us all. Crab have been hit especially hard as of late and this newest research isn't ideal for our oceans and their inhabitants.
Following the surge of Mexican spirits coming to the fore, Sotol is ready to have its moment. Given its highly sustainable nature, it may be here to stay.
More and more producers are getting in on the plant-based meat trend. Juicy Marbles may be the best option since Beyond Meat shook things up a decade ago.
There are a lot of misconceptions about sake. Here, we're clearing up the confusion with a quick guide on how it's made, served, and meant to be enjoyed.