Cooking in Life

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Charcoal, gas or pellet and which one you'll actually use

The honest trade-offs nobody puts on the box, plus the failures that kill each type and how to avoid them.

GuideFoodWes Dunbar23 Sept 20266 min

The freezer meals that survive the freezer

A new baby, a surgery, a layoff. One Saturday of cooking buys you fourteen dinners, if you freeze the right things the right way.

Ask BRO

Plan a cook for eight people

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GuideRecipesWes Dunbar23 Sept 20266 min

Cedar Plank Salmon That Doesn't Dry Out on the Grill

Soak the plank, run the grill hot on one side only, and pull the fish early. A two-pound fillet, twenty minutes, and the whole yard smells like cedar smoke.

GermProof.com — An invisible germ barrier on your skin for hours

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Food5 min read

Read the recipe twice before you touch a knife

The second read is the one that saves dinner. What recipes hide, where the timeline breaks, and how much prep is actually worth doing.

Poll

How often do you see your closest friends?

GuideFoodWes Dunbar23 Sept 20266 min

What goes on each pantry shelf, and what doesn't

Most first pantries fail the same way: four kinds of vinegar, no salt, and a shelf of jars nobody will ever open again.

GuideRecipesWes Dunbar23 Sept 20266 min

Sixteen Breakfast Burritos, One Sunday Afternoon

A freezer batch that reheats in two minutes and doesn't turn into a wet paper towel. The trick is what you leave out.

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

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GuideFoodWes Dunbar23 Sept 20266 min

The starch rules that make rice, pasta and potatoes behave

Salt, starch, and a lid. Almost everything that goes wrong with the three cheapest things in your kitchen comes down to four fixable mistakes.

Quiz

Does your wardrobe actually fit you?

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

GuideFoodWes Dunbar23 Sept 20266 min

More salt won't fix your bland soup

Bland, flat, harsh and over-salted are four different problems, and only one of them wants more salt.

GuideRecipesWes Dunbar23 Sept 20265 min

Twenty-Minute Shrimp Tacos With a Lime Slaw That Holds Up

Frozen shrimp, a hot skillet and a bowl of cabbage. Dinner's on the table before the oven would have finished preheating.

Ask BRO

Build me a 30-day training plan around two sessions a week

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GuideFoodWes Dunbar23 Sept 20265 min

Your roasted vegetables are steaming, not roasting

Four things turn a sheet pan of broccoli into gray mush, and every one of them is fixable before the oven finishes preheating.

Dude.com — 16 advisers who listen, talk and pray with you

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GuideFoodWes Dunbar23 Sept 20265 min

Your pan already made the sauce and you washed it off

Fond, a splash of something, cold butter off the heat. Five minutes between a dry chicken breast and a dinner somebody asks about.

Poll

How often do you see your closest friends?

GuideRecipesWes Dunbar23 Sept 20266 min

Smash Burgers With Crispy Lace Edges Every Single Time

Two pounds of chuck, a rippling hot griddle and about twelve minutes. The crust is the whole reason you're doing this, so let's get it right.

GuideFoodWes Dunbar23 Sept 20265 min

The meat temperatures that matter and where to put the probe

Chicken, pork, burgers, fish, brisket. The real numbers, the right spot to stick the tip, and the mistakes that make a good thermometer lie.

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

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GuideFoodWes Dunbar23 Sept 20265 min

What to ask the butcher, and what the meat case won't tell you

The display case is a marketing decision. The good stuff is usually behind the swinging door, and it costs less.

Quiz

Is your money actually in order?

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

Recipes6 min

Biscuits and Sausage Gravy the Way the Diner Made It

Food5 min

The fond is the recipe and your pan decides if you get one

Ask BRO

Rewrite my CV so it actually gets read

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GuideFoodWes Dunbar23 Sept 20265 min

Braise the toughest cut in the case and win the week

Chuck, shank and shoulder aren't consolation prizes. The heat, the liquid level, and the step almost everybody skips.

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

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Recipes6 min read

Buttermilk Pancakes That Feed Eight Without a Griddle Line

One bowl of batter, a 200°F oven, and everybody eats hot at the same time instead of in shifts.

Poll

How often do you see your closest friends?

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