Even if you’re following a tried-and-true recipe, you should still taste your food as you cook it. A whole slew of other variables can arise during the cooking process, and you need to know what’s going on in that pan or pot. Your mouth is going to tell you what’s what. A metal spoon, however, is a potential hazard.

Yesterday, Kim Kardashian announced to the internet that she would like to speak to a manager:

Those who lived through New Coke’s short but terrifying reign in 1985 are still traumatized by Coca-Cola’s ill-conceived attempt to reinvigorate the iconic brand with a new formula. We can’t even talk about it. Actually, we don’t talk about it. Honestly, no one even remembered it until just now. That formula was…

Some of us claim to be all for new materials that will save the oceans, reduce plastic waste, and so on. But change our straws or our beloved coffee lids and we’re less enthusiastic. Food packaging matters, not just in terms of its functionality but in terms of how it makes us feel about a product. Take Canadian…

The news that British celebrity chef Jamie Oliver’s restaurant group has fallen into insolvency is a big deal, especially across the Atlantic, where it’s reportedly knocked Brexit out of the top news spot. The BBC’s reporting uses the word “collapse” to describe the restaurant company’s decline into insolvency, which…

School officials in the Columbus, Ohio-suburb of Powell have turned over investigation of a rather gross classroom incident over to authorities.

If The Takeout has any ironclad convictions, they are these: Don’t yuck someone else’s yum, and don’t hate on Guy Fieri. Our unabashed appreciation for the Mayor of Flavortown runs deep and true, like a surging river of Donkey Sauce. So even though Fieri’s hair is the butt of the joke in this…

The headline explains it: I recently procured an entire gallon of ranch dressing. Half of you reading that sentence either gagged or lit up with pure, unadulterated delight. I’m not going to tell you who I mugged to get the gallon of ranch, but it’s been sitting in my refrigerator’s crisper drawer, which was the only…

The first pie I ever baked came together last fall. I’d finally fulfilled a promise to myself that I’d turn an orchard sojourn into something more than Instagram content. Admittedly, the double-crust apple pie wasn’t pretty, but it was edible, and I found the whole process quite relaxing, if labor-intensive.

Dear Salty, I’m a college student with a summer internship at a marketing firm in San Francisco. I like the job overall—the people are nice, I’m learning a lot, and I get to do real work. But while it is a paid internship, I’m barely making enough to cover my portion of the expensive rent. The problem is on Fridays,…

One of life’s simplest pleasures is a story so pure, so straightforward, that the headline writes itself. Behold: Wasp steals noodle. (Or maybe it’s a bee; we’re not entomologists.)

Samin Nosrat, author of the indispensable Salt Fat Acid Heat and host and writer of the subsequent (excellent) four-episode Netflix series of the same name, seems like a person who’d be easy to talk to. That’s perhaps especially true if you’re talking about food.