When I finally got my hands on a SodaStream four or five years ago, I couldn’t wait to carbonate all the things. Yeah, you’re only supposed to use it for water, I know, but who could resist the freakish novelty of carbonated milk, rum, and wine? (I cannot recommend any of the three.)
Sugar has detrimental effects on our health, and not just because sweet foods tend to have a lot of calories. Plenty of research has shown that the same calories of sugar versus other foods do very different things to our bodies. And new research shows how the sugar industry has tried to hide those findings.
Are you a server’s worst nightmare without even knowing it? We’re here to help.
The 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 bullshit the night away. 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.
True Neapolitan pizza is in peril. It faces a barrage of Ranch dressing, pineapple, vegan cheese and other encroaching cultural atrocities. To save its very soul, two million Italians have reportedly signed a petition—and by sign it probably means click yes on a web page—asking UNESCO to recognize their country’s…
It’s getting easier to hang out with your vegan friends. Folks you used to write off because you thought, “ugh they can’t eat anything,” now have greater options—even at fast food spots like Taco Bell.
It’s very easy to get excited at the cheese counter, and that excitement can lead to purchasing more cheese than one can (comfortably) eat in a single evening. As such, some cheese must be stored, but it must not be stored directly in plastic.
If you don’t want to mess up with a manual wine opener, pick up this Oster electric bottle opener for just $14, which is around $4 - $5 less than usual. It will make a nice gift too.
Here comes the bride, all dressed in ranch! Confirming weeks of rumors in the chain restaurant industry, “I’m so hungry I could eat at” Arby’s is set to acquire Buffalo Wild Wings for $2.4 billion.
When cafe owners decide to open up shop in “up-and-coming” neighborhoods, they’re likely not thinking of what their presence means for families who are struggling to keep up with rising property taxes and home values.
Raw milk truthers in four states—New Jersey, New York, Connecticut, and Rhode Island—are being warned by the Centers for Disease Control to lay off the dangerous dairy. The CDC warns (“for the second time in three months,” ahem) that consuming raw milk can be harmful to one’s health. This latest chiding comes after a…
Winter is here, and parents are bracing themselves for the inevitable bouts of cabin fever. Before you get roped into playing yet another round of Candy Land, think outside of the family-game box. We may get some angry emails for this, but some of the classic drinking games you played in college—sans booze—can make…
I haven’t eaten fast food for going on a decade now. I’m not a snob about it—or at least I try not to be—but 90 percent of the menu items hold no interest for me. In part, this is because I’m also a vegetarian. Well, pescatarian (no red meat, no chicken, just seafood), but that’s a stupid word I refuse to use, and in…
When looking at a steak, lightly charred and glistening with fat, most people’s brains scream a message: “Yes! Put that in your mouth!” Whether it’s a plate of spaghetti or Vietnamese spring rolls, the brain gives the go-ahead, and the body obliges. Thank you, and please pass the peanut sauce.
We’ve all had to throw away leftovers or cuts of meat and cheese that spent a little too much time in the fridge or freezer, but vacuum sealing your foods can keep them safe from freezer burn pretty much indefinitely, and dramatically extend their shelf life everywhere else.
In the winter of 1994, Sam Calagione was living in Manhattan and working as a waiter when he fell in love with beer and bought a beginner’s homebrewing kit. On a whim, he added overripe cherries from the corner bodega when he brewed an English Pale Ale in his kitchen in Chelsea.