You probably don't realize it, but you've been cooking inefficiently. We're not talking the funky way you cut an onion or the lack of prep before starting a recipe, we're talking about the pots and pans on your stove top. Flare Pans were designed with the help of Dr. Tom Povey, a rocket scientist from Oxford, in an effort to help you cook faster and better. Each pan allows the heat from the burner to be distributed evenly across the base and sides which will cook your food faster (44% faster) while using less energy and without burning or scorching the food around the edge. They belong on wedding registries everywhere.
Victory Brewing out in Downington, PA makes some seriously delicious brews, but unless you've made a trip to the brewpub, you probably haven't had their equally great food. Now one of the items they serve up there is getting packaged for your home enjoyment. Victory recently released these three different ice creams, ... continue reading
Real men don't spend their entire summer in air-conditioned comfort. The warm weather and abundant sunshine make this time of year the perfect to go exploring the great outdoors, and right now is the time to gear up to do so. From now until 7/28/14 you'll save 16% on all the outdoor gear we've rounded up in this curated collection. So ditch the couch for a weekend, lace up your boot and get outside. ... check it out
How good are s'mores? Really, who was the beautiful genius who concocted that masterpiece? Now what if we told you that there was something that could actually make s'mores taste better? These are Smoked Chocolate Chips. Hot Cakes Molten Chocolate Cakery uses a cold-smoking method with alder wood to infuse these chocolate ... continue reading
Unless you're Ron Swanson, you probably aren't ready to invest thousands of dollars on a meat locker. Sure the dry-aged steaks would be silly delicious, but unless you're eating them every night, it would be much more economical to just buy dry-aged steaks when you want them. The Steaklocker wants to bring dry-aging ... continue reading
Most days, we're those people walking around with the face that says "Don't talk to me until I've had my coffee." While we don't really consider ourselves breakfast people either, we'd make a better effort for the most important meal of the day if the morning carbs we're covered in this Jim Beam infused Pancake Syrup. ... continue reading
The problem with buying good-looking knives is that you only get to show them off when you're cooking. Most of the time they're sitting in a wooden knife block hidden from view. The Black Diamond is the knife block that lets you put those knives on display in a pretty sexy package. Inspired by a rough cut diamond, ... continue reading
It's pretty much common knowledge that you can cook just about everything in a cast iron skillet. It's the desert island pan and for good reason. They're durable, impart awesome flavor, can be transferred directly to the oven and the cleanup is easy. The only real issue--if you can even call it that--was seasoning. ... continue reading
If you're planning on kicking up the heat on some of your barbecued foods this weekend, you might be reaching for a bottle of sriracha. Of course, as you already know from this post, there's more than one to consider. Now, from the heatseekers at Tabasco, comes another sriracha to put in your cabinet. The limited edition ... continue reading
We can’t stress enough that these are last-ditch, in a pinch options. If you don’t have the time to make your own homemade burgers, these are some of the better patties you can buy at the store.
BUBBA Sweet Onion Burgers
Every BUBBA burger is large and extremely fatty. In terms of taste, that makes them ... continue reading
Monitoring your meat temperature is the difference between a perfectly grilled piece of meat and something that looks and tastes about right. You don't need a meat thermometer to make a delicious piece of meat on the grill or in the oven, but that doesn't mean you shouldn't own one because most men want to take their ... continue reading
The standard hamburger will never go out of style. Fire up the grill and toss on some patties, and no one will complain that their hunk of meat isn’t innovative enough. As with anything creative, however, there are those who look to push the envelope. Here are some modern spins on the classic burger.
Cooking ... continue reading
The array of possible burger topping combinations is only limited by the vastness of your mind. Want to throw pickles, a Pop-Tart, and some Swedish fish on your next patty? It might be horrendous, but who are we to stop you? If you want to go with something with a more proven track record, consider one of the following.
Your meat is ready to go. Your fixins and toppings are all picked out. The only thing left on the agenda before you get to devour them is to actually cook them. We love grilled burgers as much as every single one of you reading this, but there are other options that require less prep time, are better suited to cooking ... continue reading
Since July of 2009, PYT has been making burgers that veer a bit off the beaten path. While you can always sink your teeth into a standard PYT Burger (beef patty, cheddar, bacon, PYT sauce, lettuce, tomato, and onions), the Philly restaurant’s burger of the week and other random offerings are where things get fun ... continue reading
The foundation of any good burger is the meat. We're going to get fancy with buns and toppings later this week, but the meat itself is always the most important part. If you screw up the meat you're going to end up with a less than fantastic burger (you're still going to eat it, obviously) regardless of how many slices ... continue reading