Blog Posts by GQ Magazine

By Sean Fennessey, Andrew Richdale, Mark Byrne, Lauren Bans, Luke Zaleski, Maxandra Short, Cole Louison, Stayton Bonner, Christopher Swetala, Raphael Kohan, Robert Fischer, Mark Anthony Green, Gil Mansfield, John B. Thompson, Nurit Zunger, Matt Rundlet, Taimur Khan and Christopher Lucas, GQ

Look around you. Better yet, look in the mirror. Are you the victim? After a deeply scientific, irrefutable poll, we gathered, analyzed, and ranked the most sartorially-challenged metropolises in the greater United States. It may be time to plan that move you've been thinking about. Here is a sample of the 40 worst-dressed cities in America.

To see the full list of cities that lack style, click here.

By GQ

You needn't waste time trying to keep pace with the latest research on fatty fish acids or obsessing over whether you should be giving up carbs, fats, or refined sugars this month. It's as simple as teaching yourself to eat less.

That's right: Eat less. But how?

Follow these ten simple steps and you'll learn to control your appetite (without denying yourself the pleasure of eating), to eat healthier (and ultimately tastier!) foods, and to make lower-calorie eating part of your everyday life.

By GQ

Don't get us wrong: We love a perfectly crafted tweet or a hilarious Tumblr or an ingenious app. But have any of those things ever rocked you to the core and irrevocably altered the way you see the world? Yeah, us neither. For that you need a book (even if you read it on a Nook). We asked some of the finest storytellers around to tell us about the works that truly slayed them.

By Alan Richman, GQ

Our correspondent ate his way through the most exciting movement in American dining right now and chose his favorites from the Bay Area's brightest new restaurants

1. Smoked Beef Brisket 
Mission Chinese Food, San Francisco
So soft, I was sure it was braised. Not so. Just an old-fashioned way of cooking, twelve hours of low heat. Beats most Texas brisket.



2. Eel, Feuille de Brick, Crème Fraîche, Lime
Benu, San Francisco

Thin eel cigar-wrapped in warm, crunchy dough, with a creamy dipping sauce. Childlike moment enlivens a seriously good meal.

3. Foie Gras Bonbon 
Commonwealth, San Francisco 

Sweets for the swells. Chocolate-covered. Outrageous. Served as a first course, but maybe it should be dessert.

4. Warm Egg Custard 
Mission Chinese Food, San Francisco

It jiggles. It jolts. Custard, ham broth, sea urchin, duck confit, and more.

5. Roast Poussin in Fresh Chamomile Butter 
Commis, Oakland 

The white-meat chicken we've all been waiting for. Impossibly

Eggs and butter. That's all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants. The fact is, your eggs will always live and die by how they're handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you'll have the best eggs you've ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula. The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. It's that simple, and they are that good.







Serves two
Ingredients

• 2 tablespoons butter
• 6 eggs
• Salt and pepper

Step 1
1. In a nonstick pan over low heat, melt the butter. Then crack the eggs directly into the pan. Let them sit for about

By Oliver Strand, GQ

The first time I went to a butcher was in college. I wish I could say it was my idea, but the inspiration belonged to my roommate, Robert, a sophomore from Burbank, California, who was trying to transform himself into a sophisticate who knew the best vintages of the past ten Bordeaux and Napa harvests. (He memorized the cheat sheet in Wine Spectator.) Robert decided that we would invite friends over for a steak dinner and that we would, in his words, serve the finest beef 
known to mankind.

Now, this was fifteen years ago, long before the current fascination with meatmen-butchers weren't photogenic dudes with tattoos, they were middle-aged guys with missing fingers. Our neighborhood butcher shop was busy and reassuringly spotless; the tile floor sprinkled with sawdust. It was only when our number was called that I realized Robert didn't have a plan. The butcher asked what we wanted, and Robert calmly stepped behind me and gave me a little push.

I didn't know

By Will Welch, GQ

It's a trend we've been seeing on the arms of Italian, French, and American editors loitering outside fashion shows for a few seasons now: a stack of mix-and-match bracelets in an unfussy array of colors and materials. Well, the look's not only for insiders anymore-wearing bracelets just went pop. "Kanye bought a bunch of our bracelets at Fred Segal before Coachella," says Ben Burkman of Burkman Bros. "We sold out of them, but don't worry. We had more made." Some call them "friendship bracelets" as a nod to teenage summers spent at sleepaway camp; we prefer to think of them as an easy way to co-opt some of the swagger of rock stars and swashbuckling seafarers. Doesn't matter if you're into $300 designer pieces or you just steal your girl's hairbands-the key is to pile them up until you've lost count and wear them till they fall off.

By Andrew Richdale and Mark Byrne, GQ

Lampshades. Swimmer chic. Willy Wonka style. Kid Rock fetishizing. Presenting some of the more, well, unusual looks from the Spring 2012 collections in Europe.