Eats

Whittle away at your meal

Opinel Bon Apetit Table Knives

Sure, you've used an Opinel blade to eat -- but that was a skewer of venison charred over a kindling fire under the stars. Enjoy quality cutlery under different circumstances with Opinel's Bon Apetit Table Knives ($70). These dishwasher-safe, olive wood-handled knives feature Swedish stainless steel blades and handsome, sleek design, somewhere between a paring and a steak knife

What's Hawaiian for more water please?

Adoboloco Hot Sauce

Founded on the basic ingredients of love and salmonella, culinary amateurism can be downright frightening. Yet hot sauce producer Adoboloco ($8+) has managed to pull it off, thriving without a Kraft-sized bankroll. This Hawaiian family unit has turned cuisine curiosity, which started as a simple family garden project and a love of spiciness, into a...

Don't carbonize these ones

Wondermade Marshmallows

Wondermade Marshmallows ($8) shatter the conventional s’mores mold with their diverse line of flavored addiction cubes sugary treats. Boasting a perfect spongy consistency, these handcrafted marshmallows challenge the pallet with a bouquet of unique flavors like gingerbread, peppermint, s’mores (s’mores inception?), pumpkin pie, Guinness and bourbon. A smartly designed box accomplishes the sole mission of...

Delicious to the bitter end

Woodford Reserve Bourbon Aged Spiced Cherry Bitters

A key cocktail element hasn’t gotten much love lately, but Woodford Reserve Bourbon Aged Spiced Cherry Bitters brings small batch excellence back to our favorite drinking “dash”. The notable bourbon maker teamed up with Bourbon Barrel Foods, blending standard gentian root with cherry and spices to create a unique alcoholic add in. The bitters are...

A baker's dozen for the culinary nut

12 Guys of Christmas: The Chef

Blame Anthony Bourdain and his gallivanting food porn circus. Blame Bravo’s utterly watchable, bro-it’s-not-reality-TV show, Top Chef. Blame the hipsters, the bandwagoners, the trust-funders — and for Guy Fieri’s sake — please, someone, blame Bobby Flay. Because if one thing is certain in today’s chow-crazy culture, it’s that you’ve got a foodie on your holiday...

No, it wasn't a four-hour talk

30 Minutes With: Tim Ferriss

Pine pollen is a powder that contains the cellular material used to produce male sperm cells in coniferous plants. It’s available on Amazon.com as a supplement to increase testosterone, with some companies marketing it as a source of “perpetual youth”, claiming that it helps with everything from improving endurance to regulating prostate function. As part...

Think Outside of the (Grill) Box

Beefeater Pizza Oven

If you’re grilling as much as you can before the blizzard season hits, you may be growing a little tired of beer-can chicken and burgers. For a change of pace, Beefeater brings you their grilltop Pizza Oven ($250). A replacement for the conventional hood on a Beefeater 4- or 5-burner grill, this alternative top gives...

The spice is right

Jojo’s Sriracha

Artisanal condiments are the latest front in the slow food war, and our taste buds are thrilled to be part of the collateral damage. Jojo’s Sriracha ($12) is a new brand of small-batch chili sauce created by Joelene Collins, who became so entranced by the stuff at the age 15 that she now slathers it...

Five pillars of American beef

MoB | Dining at America’s Steakhouses

Every kind of meal has its own purpose, its particular ritual and significance. Burgers are meant for tailgating; road trips run on fast food; French restaurants seem fit for special occasions like anniversaries and third dates where you’re really trying to get some. Chief among dining rituals is the steakhouse dinner, when friends and colleagues...

Meat for the Masses

MoB | Hunting for the Bargain Steak

We’ve been blessed with a very high quality supply of meat in this inaugural Month of Beef, but the reality of life is that there isn’t always a Wagyu beef cache and a hot cast iron pan in arm’s reach — especially on the road. We wondered, is it possible to get a good steak...

A side of beef you've never seen

MoB | Beef, Yakiniku Style

There are sacred destinations for people of all faiths, religious and otherwise: Mecca, Islam’s holiest city; Paris or maybe Milan for the fashion set; Kona for triathletes. But what about those who follow the beef creed — at which temple do they gather and pray? We’ve been hot on the trail for a full month,...

Sideways

MoB | Ultimate Steak Side Dishes

Next to a steak, anything is a side dish. Serve a beautifully roasted capon on the same table as a steak and you’ve got a side of capon. Traditional accompaniments for steak like garlic mashed potatoes, creamed spinach and sauteed mushrooms are altogether nothing to scoff at. But this being the Month of Beef, and...

Ménage à beef

MoB | Rib-eye Three Ways

There’s more than one way to skin a cat, the saying goes. The same is true for cooking a steak. Most of the time the way we cook at home is dictated by circumstance: grill when the weather permits; pan fry if it doesn’t (or if we live in an apartment); broil, uh, when the...

Good breeding is everything

MoB | Beef Cattle Breeds

We’ve given you a beef baptism in buying beef online, the rules of store-bought beef, beef’s lesser-known cuts and even beef you can drink. Kicking things up a notch (BAM!), let’s explore the breeds of cattle that end up on your plate — putting a face on things, so to speak. Get your breed on...

Not quite frozen in carbonite

Prepara Herb-Savor Mini Pods

The problem with fresh herbs is a matter of practicality. Show us a single man that has ever used up one of those giant bunches of cilantro on himself before it’s started to spoil, and we’ll show you a liar. Here to save your salsa accompaniment is the Prepara Herb-Savor Mini Pod ($15+). Made from...

One family's patty-filled chapter in the book of American Dreams

MoB | The History of In-N-Out Burger

In-N-Out Burger is something of a cult to those living outside of the chain’s west-coast bubble, proselytized by endless waves of sunkissed acolytes devoted to spreading the good burger word. Their brief testaments, filled with whispers of “animal fries”, “secret menus” and multiplied stacks of beef and cheese, speak of a fast-food paradise whose divine...

A Bone to Pick

MoB | New York’s (and Atlanta’s) Finest Bone Marrow

Editor’s Note: There comes a time during the Month of Beef when you’ve eaten so much, so indulgently, that you’re down on the floor, slamming your palm, shouting “uncle” to visions of uncooked ribeye. That’s before you’ve even talked about bone marrow. We were damn near that point, so we called in the reinforcements. Jodie...

Raw. Primeval. Tartare.

MoB: Jack O’Shea’s Steak Tartare

We’re no tartare noobs: Under the guidance of chef Wes Whitsell, we concocted a spicy steak tartare that would send even the most elite of dinner party snobs into a beef tailspin. But in the beef pecking order, the butcher always pulls rank. Need further proof? See above, one of a series of videos produced...

Tartare Two Ways

MoB | Steak Tartare at Home

Raw food seems somehow un-American. Maybe it wasn’t always this way. But today, a byproduct of industrialization in the food industry — which prizes efficiency, mass production and a homogenous product with little chance (in theory) of food-borne illness — is a broad uneasiness about undercooked or uncooked food. Growing up, a pink pork chop...

A reference guide for the beeferati

MoB | Beef Books

People always ask us, “How do you find time to read when you’re busy eating all that beef?” We kill two steer with one stone — that’s how. The market for beef books is robust, so we’ve winnowed the list of our favorite beef-related cookbooks and resources to only five. That should be easy enough...

Extra Rare

MoB | Lesser-Known Cuts of Beef

You know the rib-eye, T-bone, porterhouse and NY strip, but how about the tri-tip, bavette or flat-iron? Expanding your repertoire of steak choices graduates you from a one trick pony to a culinary stallion of meat mastery. The tenderloin, that prized cut from which the filet mignon comes, makes up half of one percent of...

Braisin' Hell

MoB | 96 Ounces, But A T-Loin Ain’t One

We can remember a time when cooking a brisket was a gamble of the highest order. Sometimes mom lifted the lid off the pot and produced a cut of meat so tender you could spread it like pâté. Other times, a tough piece of meat produced a quiet, collective disappointment rivaled only by mealtime in...

Bun Appetite

MoB | The Ultimate Fall Burger

There’s something to be said for the adage, “If it ain’t broke, don’t fix it”. We believe in it. Meat plus bun plus ketchup is a very good meal, indeed. On the other hand, anyone who’s walked into Mr. Bartley’s Gourmet Burgers in Cambridge, MA, and sampled the brain-thwacking assortment of burgers, can surely attest...

Behind the beef counter

MoB | The Story Behind Store-Bought Beef

Buying a steak to grill is as easy as trotting into the Piggly Wiggly, Vons or Safeway down the street and grabbing one of many plastic wrapped Styrofoam packages, right? Not so fast, kemosabe. If you’re the shy type looking to avoid eye contact or a conversation, that might be the way to go. You...

One Smart Cookie

Cook’s Illustrated: The Science of Good Cooking

Think of the best home cook you know. Now think of their kitchen. It’s probably full of pots, pans, mixers and gadgets galore. Know what it’s not full of? Cookbooks. That’s because they don’t need them. Anyone can follow directions from a recipe — well, almost anyone — but not everyone knows that a salty...

A little bump n' grind

MoB | The Perfect Burger Patty

Ground beef has fallen on hard times in the public eye. It started with the October 3, 2009 New York Times cover story, “The Burger That Shattered Her Life” about a woman infected by E. coli from a frozen Cargill burger patty. Since then: more stories, many recalls, and debates about the safety of “pink...

Steak your claim

10 Best Mail-Order Beef Companies

Since there's nothing like coming home to a beautiful wife and a box of USDA prime after a long day at the office, we've graciously rounded up the top steak shippers.

Where's the beef? Right here.

MoB | Contest: The Great Map of Beef

Update 2: Well fellow Beefeaters, it’s been a long and arduously delectable Month of Beef. You’ve learned how to braise, order beef online and match your cut with your preparation. Hopefully you’ve enjoyed yourself, tried new things and maybe even gained a few pounds of beef weight. What you’ve also done, for the benefit of...

I swear officer, it was just toast

Bathtub Gin Spreads

What happened to drinking in America? It used to be that you wouldn’t come back from lunch without at least a martini or two in you, but nowadays, people won’t even order a beer at dinner for fear of judgement. Personally, we constantly whisper our thanks to whomever invented brunch and gave us an excuse...

Hone your skillets

MoB | Cooking with Cast Iron

Pop quiz: Name a three things that get better with age. Wine? Of course. Beef? Within reason. The GP crew? You’re damn right, partner. And number four, for good measure, is a cast iron skillet. Before there were non-stick pans coated in Teflon or enamel, there was cast iron, the original non-stick surface thanks to...

A meating of minds and stomachs

MoB | Photo Essay: Meatopia, a Carnival of Carnivorism

It’s heaviest rainstorm of the year in New York City. Driving north from midtown Manhattan we can see menacing clouds lurking over Randall’s Island Park, just across the Robert F. Kennedy Bridge from East Harlem. Randall’s Island is home to a major track and field stadium, the Manhattan Psychiatric Center, and the Wards Island Wastewater...

Dry Bounty

MoB | 10 Beef Jerkies, A Survey

Dried beef. Water. Vinegar. Sugar. Sugar. Spices. That’s it. Beef jerky, once a lightweight survival necessity for Native Americans and settlers heading west, has become so much more: a beloved snack, a traveler’s meal, backpacking fare, a gourmet treat, a protein boost after a workout. Obviously, it’s a perfect addition to our Month of Beef...

Sauce like a boss

MoB | Roundup: 10 Off-the-Shelf Sauces and Marinades

Purists, turn off your computer and go sit quietly near the grill. It’s time for us to talk sauce: often a steak requires nothing more than salt and char; a burger, cheese and bun. Other times, we want to surround ourselves in friends wearing grass skirts and eat flank steak that tastes of bygone Oahu...

Butcher Shop, Wholesaler, Movement.

MoB | Heritage Meat Shop

It’s day two in the Month of Beef and here we are eating pork. Don’t look at us like that: Nobody said pork was prohibited during the month of beef. Try making a bacon-double-cheeseburger without it. We’re at Heritage Meat Shop inside Essex Street Market, a former pushcart market in New York City’s Lower East...

Beeeeeeeeeeeeeeef!

Introducing: The Month of Beef

It’s October, and what this month lacks in historical feasts and gift-giving holidays it makes up for many times over as autumn’s marrow. It’s apple picking season. It’s football season. It’s sweater and waxed canvas jacket season. It’s foliage season. And guess what else? It’s beef season.

Mayo state of mind

Empire Mayonnaise

Empire Mayonnaise ($6+) is either simplifying or mucking up the most polarizing condiment in your fridge. Started in 2011 by Sam Mason and Elizabeth Valleau, the Brooklyn-based company is classing up the blue collar sandwich lubricator for foodies by experimenting with ingredients such as emu and ostrich eggs as bases and creating flavors that include...

Cider Press Rules

Cider & Wine Press

With fall nearly upon us, sweatered men across the country are getting pumped for that Sunday afternoon excitement that accompanies the changing of the leaves — visiting nearby orchards with their better half. The Williams-Sonoma Cider & Wine Press ($300) redeems missing the big game takes full advantage of the bounty that Mother Nature and...

Longform meat

Side Project Jerky

If you’re cool with eating the same dried meats as Sasquatch, by all means, continue munching away and enjoy the doublewide. But if you thirst (or crave) for a finer meat-snack, look no further than Side Project Jerky ($8). Dehydrated with love and meticulous attention you expect from a Swiss watch or a German car,...

Sweet on you

Tonewood Maple Products

Now that you’re no longer a pimple-faced adolescent, we think it’s just fine to betray your loyalties to the Butterworth and Jemima matriarchs. While you’re at it, lose the frozen waffles, too, and ramp up to Tonewood Maple products. Their maple-infused lineup ranges from specialty syrups to melt-in-your-mouth maple wafers and, of course, a decadent...

Salame Bene

Olli Salumeria Salame

Salame (or “salami” to us Yanks) deserves to be called the swiss army knife of comestibles. Whether it’s a picnic, a fancy dinner, or a last minute get-together, you can always count on the cured delicacy to liven up and accompany any food offering. But not every salame is made equal, and Olli Salumeria proves...

Don't be chicken

Beyond Meat Veggie Chicken Strips

Typically, fake meat has no sex appeal. It also has very little eating appeal, especially to us non-vegans and non-vegetarians. Beyond Meat Veggie Chicken Strips are plant-based strips made from a laundry list of moderately-healthy sounding ingredients, like soy protein isolate, pea protein Isolate, Soy Fiber, Carrot Fiber, Expeller-Pressed Canola Oil, White Vinegar and a...

The Big Cheese

Tupelo Honey Pimento Cheese Club

Cursed as this particular author is with lactose intolerance, it’s still not reason enough to hold back from subscribing to Tupelo Honey’s Pimento Cheese Club ($228). If you’re lucky enough to have enzymes that don’t screw you out of the most delicious food there is, don’t take it for granted; eat cheese. Tupelo Honey’s club...

Burrito ex machina

Burritob0t

The closure of El Bulli + the rise of 3D digital printing = Opportunity! Bereft foodies now have common cause with CAD manufacturers — to rejoice in the dementedly creative mind of one NYU grad student who has prototyped the Burritob0t, a 3D printer for making, yep, burritos. Inspired by a frustration over the paucity...