The Dish

New Hampshire's Nostalgic Oats

How to Make: 30-Minute Granola

Do you love granola? Make it yourself. This recipe for homemade granola is nutritious, delicious, and takes less than 30 minutes to make.

The Breakfast Issue
A Breakfast From Brazil

How to Make: The Açaí Bowl

Açaí, the Brazilian berry, is a longtime staple in the surfing community. And it may be the best healthy breakfast you haven't tried.

The Breakfast Issue
A Meal of Russian Roulette

How to Make: Grilled Shishito Peppers Over a Campfire

Eating shishito peppers is often dubbed the "Russian roulette" of the culinary world due to their unpredictable heat levels. They're fun, easy to cook, and go great with beer. Try them this summer.

Spanish Tradition, American Style

For a Perfect Fried Egg, Do as the Spanish Do

Chances are you fry eggs every now and again. Here's how to cook them better, taking inspiration from Spain. Though not traditional, the results are damn good.

The Understated Glory of Secondary Cuts

How to Make: Skirt Steak with Iceberg Wedge

Celebrity chef Al Brown's favorite recipe from his restaurant Depot Eatery & Oyster Bar is a celebration of secondary cuts and vegetables.

The New Zealand Issue
With A Recipe From Ponsonby Road

How to Make: Wagyu Brisket Like a Pro

Wagyu beef is prized for intense marbling and succulent flavor. This recipe from Orphans Kitchen in Auckland, NZ utilizes a cheaper cut from the cattle and transforms it into a knockout dish.

The New Zealand Issue
Cardrona Merino Lamb, Central Otago style

How to Make: Slow-Roasted Lamb Shoulder

The award-winning bistro at Amisfield winery cooks up a dish that speaks to the quality of local produce of Central Otago, New Zealand.

The New Zealand Issue
From Award-Winning Chef Jamie Bissonnette

The Dish: Elevate Your Gameday Wings

For Super Bowl XLIX, we asked one of our favorite chefs, Jamie Bissonnette, to show us how to cook a crowd-pleaser. Here's his easy recipe for sweet and tangy chicken wings.

Hunt like a Man, Cook like a Chef, Eat like a King

The Dish: Charcoal-Grilled Pheasant

Pheasant has flown across the world, landing in dozens of cultures' kitchens over the centuries. And for good reason: it's delicious. Bryce Shuman, head chef at NYC's Betony, provides a step-by-step guide to cooking pheasant over a charcoal grill.

Sportsman Issue
Brain-rattling bacon from The Forge in Miami

Recipe: Jamaican Jerk Bacon

Bacon doesn't need to be fixed. And so it's with some reluctance that we offer a recipe for making your own bacon, particularly one that requires two days, five different cooking techniques and more than ten ingredients. But once you've tasted chef Christopher Lee's Jamaican jerk bacon with tropical salsa at The Forge in Miami, Florida, you'll be spending plenty of quality time with swine belly and Jimmy Buffet's fifteenth album, Floridays.

In the Kitchen with Chef Hervé Malivert

High Pressure: Cooking Sous Vide with a Master

We’ve come to the ICC in New York specifically to meet with Malivert, a native of the Rhône region of France and the man who oversees anything having to do with centrifuges and liquid nitrogen. His knowledge of food and cooking is apparent. He’s both professor and craftsman, dressed in a crisp white uniform and tall chef’s toque, presenting eloquently about sous vide cooking while simultaneously demonstrating.

Adventures in molecular merrymaking

Cuisine-R Evolution Molecular Gastronomy Set

Are you having trouble getting a rez at WD50? Did your connections at elBulli or The Fat Duck across the pond fail to pan out? Well, you could own kitchen into an experimental food lab this weekend with the Cuisine R – Evolution Molecular Gastronomy Set ($60). Yes, with some time and a little experimentation,...

The Master Butchers of Lobel's School Us In The Art Of Meat

Grill The Perfect Burger This Memorial Day Weekend

Hey, Truth just called. Apparently, you aren’t the grill master you think you are. No worries though, it shouldn’t be held it against you. But before you, myself, and the 60% of Americans who will fire up the grill this Memorial Day do so, take a few minutes to join me as I interview someone...

Steak Au Poivre

First, Gear Patrol brought you the Gear Burger. The response was as robust as its grilled Kobe beef. That got us thinking about other man-approved recipes. There’s nothing more central to the male paradigm than steak. Surprisingly, a lot of men are intimidated by proper steak preparation, due to its delicate cooking nature. No one...

The 10 Best Sandwiches in America

By Jesse Zanger – It’s almost impossible to compile a list of the 10 best sandwiches in America. That said, the editors of Gear Patrol put me out to do just that. Honestly, it’s like asking for a definitive list of the 10 most beautiful women ever with 50 of them standing there in front...

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