Hunter Lu

For a delicious and ambitious Italian feast, indulge yourself with these five classic Italian pasta recipes, a must-cook for any pasta lover.

Former NFL player, chef Tobias Dorzon shares with The Manual his interesting life journey to becoming a food media star.

Learn how to make classic duck a l’orange from modern French restaurant Chanson Le Salon.

Often overlooked, West Coast barbecue is now documented in a dynamic new cookbook from pitmaster Matt Horn.

Looking to up your cocktail game? Explore the distinct ingredients and flavors of the Middle East to take your cocktails to the next level.

From Shabu-Shabu hot pot to the marbled rich flavor of the zabuton cut, Wagyu is distinctive. Get an expert’s guide to Wagyu cuts.

The next time you sip an elegant martini, pair it with French fries. At Lounge on Pearl, a cocktail lounge in New York’s Financial District, this pairing is a highlight.

Oysters are often enjoyed unadorned. But sometimes, there can be tasty upgrades with ingredients like buttermilk or chili pepper. Executive Chef Phil Choy shows us how.

Chef Andrew Zimmern, outdoorsman and food media star, is on a mission to get Americans thinking about wild foods on the latest season of Wild Game Kitchen.

While beef is often paired with red wine, there’s another liquor that’s equally amazing — Korean soju. We sought out Kyungmoon Kim, a Master Sommelier at Wangbi.