When Pickling Apples, Choose A Redder Variety
When it comes to pickling apples, you're better off reaching for something firm and crisp -- and, with a few exceptions, that means redder too.
Read MoreThe 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.
When it comes to pickling apples, you're better off reaching for something firm and crisp -- and, with a few exceptions, that means redder too.
Read MoreYou may know how to cut steak, but that doesn't necessarily mean you know how to cut a tri-tip. See what's peculiar about this cut when taking a knife to it.
Read MoreMaking homemade brown sugar syrup is way easier than you ever even thought. All it takes is two ingredients, so here's what they are and how to do it.
Read MoreA strip or cutlet right off the grill is incredible, but downright revelatory with some melty parmesan oozing over it. But can you get it at Longhorn?
Read MoreSee which company has produced the bulk of the world's fortune cookies for five decades. And despite the name, they aren't supposed to foretell anything.
Read MoreWhether you're ordering them in or having guests pitch in to make some, see how many (and what size) pizzas you need to feed a group of 20 people.
Read MoreThis is a simple way to boost the flavor of your glistening watermelon slices. Just a dash or two will do you, and it will transform the experience.
Read MoreThe "Great British Bake Off" was a breath of fresh air when it arrived on the scene in 2010 on BBC2. Since then, every country wants its own version.
Read More