What the best kind of cheesesteak is and where it's from are pretty hot topics, so I'm going to point out that this is just my version of the wildly popular sandwich. It's the way I wanted it at the time, and boy, was it good. Paper-thin sliced and flash seared meat served on proper bread with foraged fixings, lots of cheese, and a little extra sauce rounded the sandwich out nicely.

Maybe you know of a bakery that makes a killer long roll, or you prefer to make your own, but a store-bought baguette isn't going to cut it here. You need a soft sub-style roll with a bit of chew to hold everything together, ensuring the last bite is damn near as good as the first. I like to hit up a local sandwich shop to buy freshly baked rolls. It takes some extra time, but it's well worth the effort.

Any large cut from the hind leg will work great for this. Make sure the meat is sliced against the grain and sliced very thin. Start with partially frozen meat, which is crucial if you don't have a slicer at home and have to use a sharp knife. The final question is: do you use Cheez Whiz or provolone? I say go for it. Use both and get messy.

What the best kind of cheesesteak is and where it's from are pretty hot topics, so I'm going to point out that this is just my version of the wildly popular sandwich. It's the way I wanted it at the time, and boy, was it good. Paper-thin sliced and flash seared meat served on proper bread with foraged fixings, lots of cheese, and a little extra sauce rounded the sandwich out nicely.

Maybe you know of a bakery that makes a killer long roll, or you prefer to make your own, but a store-bought baguette isn't going to cut it here. You need a soft sub-style roll with a bit of chew to hold everything together, ensuring the last bite is damn near as good as the first. I like to hit up a local sandwich shop to buy freshly baked rolls. It takes some extra time, but it's well worth the effort.

Any large cut from the hind leg will work great for this. Make sure the meat is sliced against the grain and sliced very thin. Start with partially frozen meat, which is crucial if you don't have a slicer at home and have to use a sharp knife. The final question is: do you use Cheez Whiz or provolone? I say go for it. Use both and get messy.

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Adam Crockett lay death-still and unblinking as a doctor pushed a needle into his right eyeball and withdrew built-up fluid. With that task complete, the doctor at the Cole Eye Institute in Cleveland pushed a second needle deep into the back of Crockett’s eye, all the way to the retina. Stopping just short of the optic nerve, he injected a steroid. After emptying the syringe and withdrawing the needle, the doctor grabbed a third needle, directed...

Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. They’re so packed with sinew and silverskin that they’d be nearly impossible to grind for burger or chew through if cooked under high heat, but if you go low and slow all that tough stuff breaks down into delicious gelatin and leaves behind savory, flaky meat. With smaller big game, like the whitetail deer I’m working with in this video, I like to leave...

A beautiful platter of fresh sushi is always a good idea, but it’s often regarded as restaurant food only to be enjoyed when eating out. In this video, I’m going to show you how to make your own sushi platter from scratch at home. If you catch or have access to fresh fish that can be enjoyed raw, knowing how to make your own sushi is a game-changing skill. From nigiri, to maki, and spicy poke, this variety pack of sushi styles is always a crowd...

What the best kind of cheesesteak is and where it's from are pretty hot topics, so I'm going to point out that this is just my version of the wildly popular sandwich. It's the way I wanted it at the time, and boy, was it good. Paper-thin sliced and flash seared meat served on proper bread with foraged fixings, lots of cheese, and a little extra sauce rounded the sandwich out nicely.

Maybe you know of a bakery that makes a killer long roll, or you prefer to make your own, but a store-bought baguette isn't going to cut it here. You need a soft sub-style roll with a bit of chew to hold everything together, ensuring the last bite is damn near as good as the first. I like to hit up a local sandwich shop to buy freshly baked rolls. It takes some extra time, but it's well worth the effort.

Any large cut from the hind leg will work great for this. Make sure the meat is sliced against the grain and sliced very thin. Start with partially frozen meat, which is crucial if you don't have a slicer at home and have to use a sharp knife. The final question is: do you use Cheez Whiz or provolone? I say go for it. Use both and get messy.