⚡ World's Best Bourbon. $40.

Here's the rare case where the experts and your wallet agree. New Riff Bottled-in-Bond Kentucky Straight Bourbon was just named World's Best Bourbon at the 2026 World Whiskies Awards. The price? Around $40, and unlike most trophy bottles, it's distributed in all 50 states. Note: at time of publish, this bottle is sold out on New Riff’s website, but you can find it at other online retailers.

New Riff has been a craft favorite since opening in Newport, Kentucky, in 2014. Its flagship bourbon uses a high-rye mash bill of 65% corn, 30% rye, and 5% malted barley. It's aged at least four years, bottled at 100 proof, and non-chill filtered.

The Pour
Lemon zest and butterscotch on the nose. Cinnamon, caramel, fig, vanilla, and rye spice through the middle, followed by a warm finish of caramel, lemon peel, and coffee.

The Move
Drink it neat first to see what the judges saw. Then make an Old Fashioned and let that rye spice do its thing.

The Mettle Take
One of the world's most prestigious bourbon awards just went to a bottle that costs around $40 and isn't impossible to find. That's a bottle worth knowing.

Not the bottle they expect. The one they remember.

The 7 Cuts of Beef Every Man Should Know

Standing at the meat counter shouldn't feel like a guessing game. Here are seven cuts worth knowing, from steakhouse splurge to budget workhorse—and when to reach for each.

Filet Mignon ($$$). The tender one. Buttery soft, lean, and mild. You're paying for texture more than big beefy flavor, so it loves a pan sauce or bacon wrap. Best served medium-rare to medium.

Ribeye ($$$). The flavor king. Heavily marbled, rich, and forgiving on the grill. If you want maximum flavor, this is your cut. Sear it hot and don't overthink it.

NY Strip ($$$). The steakhouse staple. Firmer than ribeye with a satisfying chew and bold beef flavor. A great balance of tenderness and flavor.

Tri-Tip ($$). The West Coast hero. Big flavor, great value, and built for the grill. Season it, cook it to medium-rare, and always slice against the grain.

Top Sirloin ($$). The workhorse. Leaner and less tender than the premium cuts, but beefy, versatile, and affordable. A solid weeknight steak that won't wreck your budget.

Skirt Steak ($$). The taco cut. Thin, fast-cooking, and loaded with flavor. It loves a marinade and high heat. Slice thin against the grain for tacos, fajitas, or steak salad.

Chuck Roast ($). The low-and-slow champ. Rich, beefy, and relatively inexpensive. Braise it, smoke it, or grind it for burgers and let time do the work.

The Mettle Take: Know your cuts and you'll buy better, cook smarter, and get more steak for your money.Own the room. Set the tone.

Because eating well is never just about the food

Is Fresh Always More Nutritious Than Frozen?

We've all assumed the fresh produce aisle is where the real nutrition lives, and the freezer section is the compromise. Makes sense, right?

B.S.

Frozen fruits and vegetables can be just as nutritious as fresh, and sometimes even more so. Produce destined for the freezer is typically harvested ripe and frozen soon after processing, helping preserve many of its nutrients.

Fresh produce takes a different path. It can spend days traveling from farm to warehouse to store shelf before sitting in your fridge. During that time, some vitamins gradually decline.

The freezer isn't perfect. Vegetables are often blanched before freezing, which can reduce some heat-sensitive vitamins. But research comparing fresh and frozen produce has found vitamin levels are generally comparable, while fiber and minerals hold up especially well.

The bonus? Frozen produce lasts longer, creates less waste, and is often more convenient. If keeping frozen broccoli or berries around means you actually eat them, that's a win.

The Mettle Take
Fresh isn't automatically better. Stock the freezer and stop treating frozen produce like the backup plan.

Less clickbait, more clarity.