We’ve cracked the code by crafting the world’s best smoked brisket sandwich. It has crunch, acid, cheese and tender, succulent, smoky beef.

Our favorite variety of barbecue sauce is Kansas City Cowtown Bar-B-Q Sauce, which is manufactured locally. It won the 2001 American Royal Barbecue Contest. That means that other people who also know barbecue, like really know barbecue, deemed it to be as fantastic as we believe it to be.

We craved pulled pork. With icy weather, we didn’t want to man a smoker for seven hours. Solution? A pressure cooker. Tender and succulent!

Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow -- a barbecuer’s barceque.

Forgive us for bragging, but we killed last night’s dinner. We made scallops sous vide in a bacon leek sauce. It was the stuff of dreams.

Bona fide gentlemen cook. They bake and broil. They sauté and steam. They grill and grate. And, they most definitely smoke meat. If you follow G@H, you know that we eat well. By well, we mean a lot of meat—beef, pork, lamb, chicken, duck, turkey, goose, venison, etc. We don’t discriminate. Neither do our readers. Whenever we publish an article about the preparation of meat, whatever meat it is, the article goes viral. It gets commented on and shared. People launch into debates about whether we at G@H are geniuses or fools. The consensus says the latter. No such debate can be had about Lobel’s. They are genuine meat experts having thrived in the butchering business for over 175 years. They convinced us when we tasted their Wagyu Rib Cap. Any remaining doubt was erased with a stunning Rack of...

In a lot of ways, we're like your Italian grandmother. Scratch that. In one way--we both transform those backyard Roma tomatoes to the fresh red sauce. Here's our G@H's original recipe: When life gives you a bucket of Roma tomatoes, you make tomato sauce.

We DIY our pizza. Fresh dough. Quality toppings. Homemade sauce. Winner, winner, pizza dinner. Our Zojirushi Home Bakery Virtuoso makes it easy.

Attention, gentlemen. Your mother, bless her, owned a KitchenAid Stand Mixer. She used it for cookies and cupcakes. You don’t bake cookies or cupcakes, so you might see no need to make the investment. Don’t be daft. A KitchenAid Stand Mixer is the fundamental kitchen appliance.  It does what you’d expect: mixes, stirs, beats, and kneads. But, what distinguishes it is how it does what it does. This machine is a draft horse. It’s sturdy, brawny, and industrious. It glides through basic tasks like mixing pancake batter and beating eggs. It dominates tough jobs like kneading pizza dough. And, it does this without catching fire. A claim some other brands cannot make. Equally impressive, the KitchenAid Stand Mixer lets you harness its power for non-mixing activities. We use the meat grinder attachment to make fresh hamburger and sausage. Want to...