A.J. Forget - The Takeout

School

William & Mary

Expertise

Global Cuisine, Camping Recipes, Wild Food

A.J. has eaten bánh mì in the streets of Saigon, chapulines in the hills of Oaxaca, and green peppercorn crab by the sea in Kep, among other culinary adventures.
Using only a three-burner stove, he has served multiple six-course dinners miles into the wilderness.
His love of wild foods often means finding him experimenting with dishes like cream of morel soup, stinging nettle custard pie, lobster mushroom pizza, or pineappleweed mai tais.

Experience

A.J. Forget is a chef, writer, photographer, full-time traveler, and self-proclaimed dilettante. He is the author of "The Buslife Kitchen: Cuisine for the Modern Nomad," a cookbook focused on bringing global cuisine to tiny kitchens and wild country. He lives in a converted school bus with his partner, herself a silversmith and dreamworker, traveling the world in pursuit of natural beauty, grand adventure, and the tastiest food out there.

Education

A.J. has a bachelor's degree in psychology and environmental science from The College of William and Mary.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By A.J. Forget

The Difference Between Agave Spirits And Tequila

While referring to similar beverages, tequila and agave are more than alternate names for the same drink. Learn exactly what goes into creating both drinks.
By A.J. Forget Read More
The Signal You Should Never Make At A Bartender – It's Just Plain Rude

Your bartender deserves not only a decent tip but also your respect. So don't ever — and we mean EVER — make this signal to them when you want a drink.
By A.J. Forget Read More
Ponzu Sauce Vs Soy: How Do They Actually Differ?

Soy sauce is well-known at this point, but ponzu sauce is a little more obscure. If you've recently come across ponzu sauce, you may wonder how it differs.
By A.J. Forget Read More
The Overpriced Menu Item You Should Avoid Ordering From Restaurants

It is easy to spend a whole lot of money at a restaurant, so it's important to be sure everything you order is well worth it. Here's one item to skip.
By A.J. Forget Read More
How To Enjoy A Glass Of Whiskey Without Feeling The Burn

A glass of whiskey neat is one of the best ways to experience a high end product, but if the burn is a bit much there are ways to soften the blow.
By A.J. Forget Read More
The Quaint Alabama Cafe That Was Once A Jail Gives You The Experience Of Dining Behind Bars

If dining in restaurants with an interesting past is something you enjoy, this quaint cafe in Alabama boasts its location as a former jailhouse.
By A.J. Forget Read More
This Is What's Really In Imitation Blueberries

We're not talking about radiantly colored and artificially flavored blueberry syrups here. There are actually fake blueberry fruits, and here's what's in them.
By A.J. Forget Read More
Which Country Produces The Most Watermelon In The World?

Whenever you see crates and crates of watermelons at the supermarket, there is a pretty high likelihood that they are coming from this specific country.
By A.J. Forget Read More
Say Goodbye To Soggy Grilled Cheese Sandwiches With This Simple Trick

How can you make the world's most perfect sandwich even more perfect? Officially un-sog your soggy grilled cheese with this simple, toasty trick.
By A.J. Forget Read More
Why Wolfgang Puck Heavily Seasons Cold Food

Professional chefs like Wolfgang Puck tap into many cooking secrets to make great food, and having a heavy hand when it comes to seasoning cold dishes is key.
By A.J. Forget Read More
Give Ham And Cheese Sandwiches A Mexican-Inspired Upgrade With These 3 Ingredients

The ham and cheese sandwich is a staple, but it’s easy to add some Mexican flair to your midday meal. All it takes is three extra ingredients.
By A.J. Forget Read More
The Case For Adding Sour Cream Right Into Your Quesadilla's Filling

Show that side of sour cream that you're in this for real. Here's why you should add sour cream to your quesadilla for the ultimate comfort food experience.
By A.J. Forget Read More
What's The Difference Between Light And Dark Soy Sauce?

Time for some soy sauce science: There are more differences between light and dark soy sauce than just color. And "light" and "lite" soy sauce aren't the same.
By A.J. Forget Read More
In A Pickle With Unripe Avocados? It Might Be Time To Pickle Them (Yes, Seriously)

Cucumbers, radishes, onions, and peppers need to step aside because there is another quick pickle in town. Pickled avocados are sure to become your new go-to.
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Why Restaurants With Small Menus Often Have Higher Quality Food

Need a bookmark for page 32 of that oversized menu? When it comes to good eats, here's why a small restaurant menu might mean bigger bang for your buck.
By A.J. Forget Read More