Maybe you'll get lucky and they'll start cooking for you.
Sinatra, born 101 years ago, met Jack Daniel’s back when stars and brands could have much simpler relationships.
They’ll keep the two of you warm no matter how cold it gets.
These expert chef tips will make you look like pro, bro.
Because Breuckelen Distilling is making it dark.
Just multiply this handy recipe to subsist for the next few months.
Translation, chicken braised in red wine and veggies until it falls off the bone.
Top competitive eating tips for tackling a Thanksgiving buffet.
Pitmaster Billy Durney gives ribs a sweet and spicy kick.
This summer, don’t be fooled by impostors. Here are the key ingredients.
Add sizzle to the 4th of July staple with these regional twists.
Repeat: No peas required.
After an exhaustive review, here are our favorites.
An epic, multi-course BBQ test of a classic wood pellet smoker.
Will Horowitz shares the secrets of his restaurant's surprise hit.
Words of wisdom from a properly kilted Scotch ambassador.
A flavorful spin on pâté that isn't just for the one percenters.
Learn what goes into hugely delicious beef brontosaurus ribs.
Propose a Father’s Day toast with a smoky take on the Old Fashioned.
Billy Durney welcomes you into Brooklyn’s slow-cooked meat oasis.
A fresh, classy twist on the Slurpee version.
In honor of Negroni Week—and imbibing for charity.
The cocktail-inspired steak sauce deliciously fuses cherries and rye.