Binz, Germany restaurant Oma’s Küche—“Grandma’s Kitchen”—might sound family-friendly, but that hospitality doesn’t extend to children under the age of 14 after lunch time. Oma’s Küche owner Rudolf Markl told DW.com that, fed up with parents who can’t control their kids, he recently instituted a…

Sasha Baron Cohen’s Who Is America? isn’t for everybody (including, for the most part, me—it’s just not my bag.) Still, even SBC devotees would likely admit that the new Showtime series has lagged a bit after a hot start, sometimes wading into regressive waters or turning out sequences that just aren’t all that…

We at The Takeout have strong feelings about French fry shapes. (I myself prefer a standard-cut fry or a Jojo.) But even given such ironclad convictions, we cannot recommend that anyone resort to violence over French fries. Thus, we must reprimand some customers of a Maine hot dog shop who have threatened the shop’s…

Good morning! Get ready to grind your teeth.

Maybe you’re lucky enough to have a grandmother who makes knockout peach preserves, or an uncle whose pickled okra is second to none. If your family’s canned-food traditions originated in the South and stretch back to the World War I era, then they likely owe a debt to public canneries. Public canneries—a communal…

Alpacas don’t eat much. According to the Alpaca Owners Association Inc., an organization whose website I am thrilled to have any excuse to read, the animals eat about two pounds of hay or grass per 125 pounds of body weight: “the general rule of thumb is 1.5 percent of the animal’s body weight daily in hay or fresh…

Read our interview with Andrea Nguyen, author of James Beard Award-winning The Pho Cookbook, and after your brain is primed for a steamy bowl of beef pho, learn how to make a quick and non-fussy version here.

Andrea Nguyen is the foremost English-speaking voice of Vietnamese gastronomy in the world, and her 2006 book Into The Vietnamese Kitchen was a landmark tome in demystifying the country’s sophisticated culinary culture to the Western world. Her latest book, The Pho Cookbook (which one a James Beard Award in April…

Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to know about beer but were too drunk to ask. Have a question? Shoot it to beer@thetakeout.com.

As school approaches, and I’m searching out orange looseleaf folders at Target and back-to-school outfits at Old Navy, there’s a special sort of dread that usually leads me straight to The Container Store: The return of daily homemade lunches.

When Ruth Parker rolled up to a Taco Bell in Carbondale, Illinois on Tuesday—something she does every Tuesday and Friday—this was waiting for her:

Samantha Bee only gets more fun when she goes off set and on location on Full Frontal, and her journey this week offers a valuable view into how immigrants constitute the backbone of the restaurant industry. Many are undocumented, and sending money back home, so they often do the food-industry jobs no one wants to do…

Cans of wine seem to have an implicit advantage ahead of bottles of wine: lightweight, unbreakable, portable, easy to open. As a result, as Forbes notes, although retail U.S. wine sales were flat between June 2017 and June 2018, “sales of wine in boxes rose by 7 percent and sales of wine in cans jumped a whopping 43…

There’s a Mexican restaurant that served a single taco for $26. If this was a taqueria on Manhattan’s Lower East Side, c’est la vie and whatevs my man, but in fact this taco is was sold in Mexico City, a place where tacos don’t cost $2.60 USD, much less $26.

The source of that food-poisoning outbreak that sickened hundreds of people at a Powell, Ohio Chipotle may have finally been discovered. NPR reports that “Health officials have determined that a type of bacteria found in food left at unsafe temperatures is the cause of an outbreak of gastrointestinal illness that…