When I first started grilling, I would marinate and season the heck out of everything. If there were ...

Tis the season for flame-cooked victuals, and to ensure that your backyard grub turns out neither over- or ...

When you’re planning an at-home dinner date — whether for celebrating an anniversary in the midst of a ...

It's almost summer and you know what that means: grilling season is upon us. To help ensure that you have ...

As we dive into spring and summer, there are many sacrifices being made during this pandemic that are ...

Ernest Hemingway had a huge appetite for life. Whether pounding away at his typewriter, deep sea fishing ...

If you’re like most people, including myself up until recently, when it comes time to grill some meat, ...

Smoke wafts through the air, there’s a cold beer in your hand, and the smell of freshly cut grass drifts ...

Grilling season is upon us, and if you’re like many folks in the United States, you’ll likely be ...

It's a perennial matter of debate: which makes for a better burger -- griddling or grilling? For almost ...

Kate and I are always looking for new traditions to add to our family culture. We've developed a nice stable ...

You've probably been to a fancy steakhouse where dry-aged steaks were on the menu. But if you're like me, ...

Editor's Note: This is a guest post from Stacy Harris. With deer hunting season drawing to a close this ...

Welcome back to Summer Grilling Week on Art of Manliness! In today’s video, award-winning ...

Welcome back to Summer Grilling Week on Art of Manliness! In today’s video, award-winning BBQ ...

Welcome back to Summer Grilling Week on Art of Manliness! In today's video, award-winning BBQ chef, ...

Welcome back to Summer Grilling Week on Art of Manliness! In today's video, award-winning BBQ chef, ...

Welcome to Summer Grilling Week at the Art of Manliness! With Independence Day around the corner and ...

Editor's Note: This is a guest post from Jeff Mcintyre. Learning basic cooking skills was not a ...

Editor's Note: This is an excerpt from Tim Ferriss' new book, The Four Hour Chef.  An Introduction ...