Electric grills flicker across my embarrassingly specific media consumption list with peculiar regularity. I've been fairly effective at ignoring their siren calls, because they haven't seemed particularly up to the task. In my head they're small, flimsy, and underpowered things that can't compete with gas or charcoal grills. Then I …

Years ago, I whipped up an omelette for a Frenchman using a high-speed, high-heat technique that required a lot of attention but made for some mean eggs. "These are the best eggs I've ever had," he told me. I may have blushed. I've changed techniques since then and more often …

It's nice to work in the finely tuned WIRED test kitchen, aka my kitchen. The knives are sharp, the coffee is good, the room-temperature butter is ready to spread. And my induction stove is a marvel, boiling water in a heartbeat, heating sauces incredibly evenly and predictably. I like to …

A few months back, my friend and fellow bicycle enthusiast Eric prepared for his first 100-mile bike ride. Concerned about how sore he’d be afterward, he wondered what he could do to improve his ride. As a convert to the Church of Fat Tires, I was excited to share with …

Buying an AeroPress used to be easy; for years, there was only one model. Thanks to its ingenious design—a syringelike plunger that pushes coffee in the brewing chamber through a small paper filter—it made fantastic coffee, offered all sorts of room for experimentation, and was easy to clean. In 2019, …

The night before a car-camping feast, I marinated flank steak in OJ, lime juice, cider vinegar, Worcestershire sauce, garlic, beer, and a host of toasted spices. The next day, after a flop in the river and some afternoon fishing, I set the steaks onto a cast-iron pan over the campfire. …

One of the first meals I made from an exciting new cookbook was a simple stir-fry, but I would never have done it without the nudge that the book gave me. Another dish I made, Chinese brined eggs, was surprisingly easy; they simply sat in a salty bath with a …