Food

Fire, meat, coffee and a short list of things worth knowing how to cook properly.

The BRO Code. What to do, what not to do, and a few laughs on the way.

GuideWes DunbarNov 6, 20265 min

Thursday night's fridge is a dinner if you cook it in order

Half an onion, Sunday's chicken and a bag of tired spinach is enough. You just have to cook it in the right order, in the right pan.

The hand without the knife is the one that cuts you

From the Food archive

Older stories

GuideWes DunbarSep 23, 20265 min

Braise the toughest cut in the case and win the week

GuideWes DunbarSep 23, 20265 min

Your pie crust shrank because you didn't let it rest

GuideWes DunbarSep 23, 20265 min

Sunday breakfast for six, hot, all at the same time

GuideWes DunbarSep 23, 20266 min

Start the fire an hour before you want to eat

GuideDean ShawSep 23, 20266 min

The steak method that works on any pan you own

GuideWes DunbarSep 23, 20266 min

Most fish is ruined before the knife ever comes out

Food on video

Worth an hour of your evening

From channels we rate. Plays on YouTube.

Charlie AndersonNov 9

A Beginner's Guide to Making Great Coffee

The Food TheoristsDec 3

How to Brew the PERFECT Cup of Coffee at Home

Liz HappybeansDec 9

7 Beginner Secrets To Make Better Coffee At Home!

Consumer ReportsOct 7

How to Make the Perfect Cup of Coffee | Consumer Reports

Ryan Maya CooksSep 20

Cooking the BEST Steak EVER in Cast Iron | Cooking Is Easy

EpicuriousSep 3

The Best Steak You'll Ever Make (Restaurant-Quality) | Epicurious 101

Hodder BooksNov 12

Gordon Ramsay's ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak

America's Test KitchenJul 13

How to Make a Perfectly Cooked Steak Using a Cast Iron Skillet

Joshua WeissmanFeb 11

How To Cook A Perfect Steak Every Time

HowToBBQRightSep 24

Cast Iron Steak Recipe

Teach a Man to FishDec 10

The Secret to Restaurant Steak in Cast Iron (Better Than a Grill)

Ryan Maya CooksMay 31

How To Cook the BEST NY Strip STEAK in a CAST IRON Pan

Certified Angus Beef ®Jan 14

Make a Classic Pan-Seared Ribeye Steak Recipe

Max the Meat GuySep 15

How to PERFECTLY Pan-Sear Steak

Steve Gow (Smoke Trails BBQ)Nov 18

EASY smoked brisket recipe to nail it your first time

Meat Church BBQMay 19

Texas Style Brisket

Food quizzes

Quiz yourself, then your friends

All quizzes

GuideDean ShawOct 5, 20266 min

Your cast iron is sticky because you used too much oil

Gummy, blotchy, flaking skillet? It's almost never the pan. It's the oil, the heat, or the soak. Fix all three.

GuideNina CastellanOct 5, 20266 min

Your pie crust is tough because you were stingy with the water

Flaky, tender pie crust comes down to cold butter, enough water and less handling. Here's why dough cracks and how to fix it at the counter.

Ask BRO

Plan a cook for eight people

Ask it

GuideWes DunbarOct 5, 20266 min

Bake your first sandwich loaf by the dough, not the clock

A soft, sliceable sandwich loaf takes flour, yeast and a free afternoon. The trick is knowing when the dough is ready, whatever the recipe says.

Names.com — The name is the first thing you sell

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6 min read

Run a chili cook-off the guy with the most friends can't rig

Blind cups, a real score sheet, one breaker you'll definitely trip, and a trophy people will actually fight over next year.

Poll

How many days a week are you actually training?

GuideWes DunbarSep 23, 20265 min

Cook dinner so you're not starving at nine o'clock

The problem isn't your dinner. It's the two hours after it, standing at the counter with a sleeve of crackers.

GuideNina CastellanSep 23, 20266 min

A mocktail fails on sweetness, not on the missing liquor

Four things the alcohol was quietly doing, what to put in its place, and the ratios that keep a zero-proof drink from tasting like a kid's cup.

Shirts.com — Design it with AI. Wear it this week.

PartnerShirts.com

GuideWes DunbarSep 23, 20266 min

Your beans won't soften because the bag is too old

Beans, nuts and whole grains keep a house fed cheaply, but only if you buy them fresh, store them cold and cook them like you mean it.

Quiz

Does your wardrobe actually fit you?

Five questions, honestly answered, and a plan for the next two weeks.

GuideWes DunbarSep 23, 20266 min

Your beans are a side dish because you cooked them like one

The places where people live longest eat beans nearly every day, and they never boil them in plain water. Fat, aromatics, a bare simmer, acid at the end.

GuideWes DunbarSep 23, 20266 min

Greens, good oil and one loaf will carry your whole week

Boil the bitter greens hard, keep the water, buy two bottles of olive oil, and Sunday's cooking feeds you through Thursday.

Ask BRO

Plan a cook for eight people

Ask it

GuideWes DunbarSep 23, 20266 min

Your vegetables need the same heat you give a steak

How to get a meat-loving family eating twice the plants without a lecture, a fake burger or a single sad boiled carrot.

Delicious.com — Nine thousand recipes and a plan for tonight

PartnerDelicious.com

GuideWes DunbarSep 23, 20266 min

Cook Okinawan for a week with what your grocery store has

A three-pound pork belly, a head of cabbage and one pot of dashi will carry five dinners. Almost every mistake is a water problem.

Poll

What was your first ever job?

GuideWes DunbarSep 23, 20266 min

Sardinian minestrone is a bean technique, not a recipe

The one-pot dishes of the world's longest-lived villages all work the same way, and the step Americans skip is the last one.

GuideWes DunbarSep 23, 20266 min

Pour more olive oil than feels right and the rest gets cheap

Mediterranean eating isn't branzino and pine nuts. It's a tin of oil, a pot of beans cooked past creamy, and knowing what to leave in the cart.

CancerDefying.com — The research, protocols and reading in one place

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GuideWes DunbarSep 23, 20265 min

Salt your beans before you cook them, not after

Bland, split, chalky beans and gummy brown rice all come from the same handful of mistakes. Fix those and the pot gets good.

Quiz

Is your money actually in order?

Six questions. No email required, no sales pitch at the end.

5 min

The lunch that survives ten hours and a hot truck cab

5 min

Build a breakfast that actually holds until lunch

Ask BRO

Plan a cook for eight people

Ask it

GuideWes DunbarSep 23, 20265 min

Lean cuts and fish have no fat to hide your mistakes

Salmon, tenderloin and a pile of vegetables can all come off the grate juicy, but the margin is about four minutes wide.

Coconut.com — Tell us when. We find where the sun is.

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6 min read

Cross-contact is what gets you, not the ingredient list

Reading labels is the easy part. The knife, the colander and the well-meaning relative are where a serious food allergy actually turns dangerous.

Poll

What was your first ever job?

Older articles

Older Food stories

Food

Thursday night's fridge is a dinner if you cook it in order

Buy the ugly chuck roast and cook it past done

Eggs at 7 p.m. are dinner, if you stop cooking them so hot

The cast iron skillet has nothing left to prove

The brisket that was supposed to be ready by six

The hand without the knife is the one that cuts you

From the Food archive

Braise the toughest cut in the case and win the week

Your pie crust shrank because you didn't let it rest

Sunday breakfast for six, hot, all at the same time

Start the fire an hour before you want to eat

The steak method that works on any pan you own

Most fish is ruined before the knife ever comes out

Worth an hour of your evening

Quiz yourself, then your friends

Your cast iron is sticky because you used too much oil

Your pie crust is tough because you were stingy with the water

Bake your first sandwich loaf by the dough, not the clock

Run a chili cook-off the guy with the most friends can't rig

Cook dinner so you're not starving at nine o'clock

A mocktail fails on sweetness, not on the missing liquor

Your beans won't soften because the bag is too old

Your beans are a side dish because you cooked them like one

Greens, good oil and one loaf will carry your whole week

Your vegetables need the same heat you give a steak

Cook Okinawan for a week with what your grocery store has

Sardinian minestrone is a bean technique, not a recipe

Pour more olive oil than feels right and the rest gets cheap

Salt your beans before you cook them, not after

The lunch that survives ten hours and a hot truck cab

Build a breakfast that actually holds until lunch

Lean cuts and fish have no fat to hide your mistakes

Cross-contact is what gets you, not the ingredient list