How to clean a stovetop: A step-by-step guide

Grilling top sirloin sounds simple enough, until you end up with a piece of meat that's tough, dry, or way past medium rare. This lean cut has tons of flavor, but it also comes with a learning curve if you want to get it just right. Essentially, I'm saying, there are a lot of ways that things can go wrong, from seasoning slip-ups to temperature troubles; small mistakes can make a huge difference. I’ve definitely overcooked a few steaks in my time, but once I learned what not to do, everything changed.

So, whether you’re a grill newbie or just looking to improve your steak game, avoiding these common mistakes can take your top sirloin from decent to pretty impressive. So, how do you grill top sirloin? Now's the perfect time to lay the foundation so you don't ruin a perfectly good steak when you throw it on the grill.

Sherry, for those in the know, is absolutely wonderful. More often than not, though, it still draws a wince from the casual restaurant or bar-goer (another fortified wine, port, knows how it feels). The stereotypes -- cheap, used only for cooking, only consumed by old people -- are pervasive, much to sherry's discredit. It's time to change all that.
The last several years have seen beer become more like wine and wine become more oxidative (e.g., natural wine styles, Jura Chardonnay, skin-fermented or orange wines, etc.). Sherry has held a certain esteem throughout, wearing its nutty, briny, dried fruit flavors on its shimmering gold sleeves and for good reason -- the sherry designation contains some of the driest as well as the sweetest wines on the planet. No matter what sort of wine you are looking for, chances are you can find something similar to it within the category.
In terms of its presence on the restaurant scene, sherry appears to be enjoying a kind of hipster revival -- as evidenced by a few "Is sherry enjoying a revival?" stories making the rounds. This, however, might be the exception that probably proves the rule: Sherry consumption has tanked over the last 50-odd years. It became decidedly uncool during the 1980s and increasingly associated with the ascot-wearing type of older gentleman. I'm here to tell you that, in fact, sherry is absolutely wonderful and comes in a variety of expressions.

What is sherry?

A frozen cappuccino is not a drink you'll come across often. If you do find it on a menu, order it. Last week, I first saw this drink on a restaurant menu in Florida, which featured a spiked frozen cappuccino made with rich chocolate and a splash of spiced rum. I immediately knew I needed to learn more about this interesting take on an iced cappuccino. A frozen cappuccino is the perfect refreshing coffee drink to sip on a hot day or as a fun alternative to a frozen espresso martini. Here are three different ways to make a frozen cappuccino at home.
Easy frozen cappuccino recipe

Unlike the popular Starbucks Frappuccino, a frozen cappuccino in its most basic form is a frozen twist on a regular iced cappuccino. Using a blender to crush the ice creates a smooth, frozen, and slushy texture for this drink, almost like a "coffee smoothie". What makes a cappuccino unique is its stronger espresso flavor, made with a balanced ingredient ratio of 1/3 steamed milk, 1/3 espresso, and 1/3 milk foam.