In Acquired Tastes, The Takeout explores the food and drinks we can’t live without.

Craft lagers have been a steadily growing trend for a few years now, but it’s not often you find a pilsner with actual buzz around it. That’s usually reserved for barrel-aged stouts or hazy IPAs or fruited sours—the rare exception is Hood River, Oregon’s pFriem Pilsner, which numerous brewers and beer industry folks…

Wendy’s Frosty is so much more than just a french fry’s best dipping liquid; it’s one of fast food’s most recognizable flavors. But what if, my friends, what if we dared to dream? To push boundaries, to defy expectations, to think beyond what’s already in the red wax-cardboard cup? My fellow Americans, what I’m asking…

Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Amuse Our Bouche is The Takeout’s column that answers your burning, boiling, and flambéed food questions.

It costs $129 to get into Disney World’s Magic Kingdom in Orlando. The heat and humidity in central Florida probably feels like walking through a scalding, wet blanket, surrounded by long lines, and screaming children as far as your eyes can see. But the supposed happiest place on earth just got happier for parents,…

The Washington Capitals NHL team has an in-house chef who prepares healthy, lean meals for players before games. But captain Alex Ovechkin skips them in favor of his favorite pre-game fill-up: chicken Parmesan. According to CBS Sports, Ovechkin has for years had a standing order with Mamma Lucia’s restaurant for an…

Over the past several weeks, the recent E. coli outbreak related to chopped, bagged romaine lettuce spread to 32 states, made 172 people sick, and resulted in at least one death. At one point, the CDC just advised throwing your bagged salad mixes away. But now The New York Times reports that “Federal health officials…

In a creative bit of positive revenge, some comeuppance is headed toward asshole racist lawyer (a TV show we would never watch) Aaron Schlossberg. He went viral this week after losing his shit at a restaurant across the street from his New York office, when he heard a few employees speaking Spanish. Seemingly unaware…

There are valid reasons to choose a vegan diet: health concerns about meat, lowering one’s environmental impact, ethical qualms about meat-eating. So it’s sort of baffling that a U.K. vegan advocacy group, Viva!, created an ad linking hormones in cow’s milk with cancer—a debated claim that, because it couldn’t be…

Amuse Our Bouche is The Takeout’s column that answers your burning, boiling, and flambéed food questions.

Like many people who work in an office, we here at Onion Inc. use Slack frequently, for everything from “where in the hell is that article?” (using nicer language), to vote on what we should get for lunch for the weekly staff meeting. (Also, to track cute dog Instagrams and various Mueller investigation updates.)…

Salty Waitress is The Takeout’s advice column from a real-life waitress that will teach you how not to behave like a garbage person while dining out—and maybe in real life.

Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

It’s something I hadn’t even really thought about until this Business Insider video pointed it out: The vast majority of fast-food logos are red-based. The educational (yet under-four-minute) video also outlines that there are reasons for that that go back thousands of years.