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2 weeks ago | 
themanual.com | Creshonda Smith
Table of Contents Churchill Downs is helping fans improve their Derby Day experience with the debut of an exclusive at-home menu by chef and content creator Joshua Weissman. Known for his Southern flair and massive digital following, Weissman was tapped to design dishes that blend comfort with creativity. The goal was to make race day celebrations feel just as exciting from your living room as they do trackside.
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2 weeks ago | 
themanual.com | Creshonda Smith
Table of Contents I’ve been super annoyed thinking a juicy steak was waiting for me at home, just to get there after a long day, open the package, and … it smells AWFUL. It sucks to have a special dinner ruined and to have to pivot to a new plan. For that reason, amongst others like food safety, it’s important to learn how to spot signs of spoiled steak. Luckily, your senses are powerful tools when determining steak freshness.
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2 weeks ago | 
themanual.com | Creshonda Smith
Table of Contents Big Dave’s Cheesesteaks’ new Orlando location celebrated a huge leap in opening its first brick-and-mortar on April 3. From the news surrounding the event, the atmosphere certainly didn’t disappoint, and it was everything partners Derrick Hayes (founder of Big Dave’s Cheesesteaks) and Derek Lewis (first franchisee) had hoped it would be.
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2 weeks ago | 
thetakeout.com | Creshonda Smith
You probably bought your multi-cooker (hello, Instant Pot) for soups, stews, and maybe the occasional batch of rice. But if that's all you're using it for, you're seriously missing out, as it can really simplify your weeknight cooking. It turns out this countertop workhorse is one of the best tools for making salmon that's not just cooked through but incredibly moist, tender, and brimming with flavor. The secret lies in the sealed environment.
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2 weeks ago | 
yahoo.com | Creshonda Smith
You probably bought your multi-cooker (hello, Instant Pot) for soups, stews, and maybe the occasional batch of rice. But if that's all you're using it for, you're seriously missing out, as it can really simplify your weeknight cooking. It turns out this countertop workhorse is one of the best tools for making salmon that's not just cooked through but incredibly moist, tender, and brimming with flavor. The secret lies in the sealed environment.
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2 weeks ago | 
thetakeout.com | Creshonda Smith
Shrimp scampi is one of those dishes that's always good — but maybe a little too good at playing it safe. It's buttery, garlicky, lemony, and familiar in that cozy, weeknight dinner kind of way. But if you've made it more than a few times, you might be wondering, "Is this all there is?" That's where gochujang enters the chat. This Korean chili paste doesn't just spice things up, it gives shrimp scampi a totally new personality.
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2 weeks ago | 
thetakeout.com | Creshonda Smith
Grilled chicken sounds simple until it turns out bland or rubbery when you're expecting smoky, juicy deliciousness. People often blame their grill or the marinade, but the problem usually starts way earlier — at the grocery store. The quality of chicken you buy sets the tone for how well it's going to cook, how it's going to taste, and whether it stays juicy or dries out the second it hits the heat.
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2 weeks ago | 
thetakeout.com | Creshonda Smith
If you've ever wondered where Starbucks gets its coffee beans, the answer's pretty cool. It doesn't just grab them from one place; Parsing arabica from robusta, Starbucks buys 100% arabica beans from over 450,000 farmers in more than 30 countries around the world. These places make up what's called the "coffee belt," which stretches across parts of Latin America, Africa, and the Asia Pacific. That's where arabica coffee grows best because of the warm weather and rich soil.
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2 weeks ago | 
themanual.com | Creshonda Smith
Table of Contents The first time I marinated a steak, I had no clue what I was doing — I just dumped soy sauce, lime juice, and whatever spices I could find into a Ziploc, threw in the meat, and hoped for everything to work itself out. In the end, it was … fine. Not great. Definitely not terrible. But it left me wondering: Should steaks be marinated? I wasn’t even sure I noticed that much of a difference, anyway.
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3 weeks ago | 
thetakeout.com | Creshonda Smith
When you compare them by sight, a café au lait and a latte both look like the same drink. Both are warm, milky, and usually served in big mugs that seem perfect for slow sipping. It's the way that they're made that makes them unique. A café au lait is brewed coffee mixed with steamed milk — so yeah, not super complicated. The flavor is strong but smooth, especially if the coffee is on the darker side. It doesn't rely on any fancy equipment beyond a basic coffee maker and something to heat your milk.
