Ben Hillin - The Takeout

Location

Denver, CO

School

CU Denver, Miami University of Ohio

Expertise

Fine and rare wines, Coffee regions and preparation, High quality Chinese and Taiwanese teas

Ben's first ever professional pitch was a successful pitch!
He once was in a film critic screening with all of America's top film critics.
Ben was a top seller for one of Manhattan's premiere fine and rare wine stores.

Experience

Ben's career is as diverse as his interests. He has worked in theater, radio, newspapers, and several startups, but has primarily focused on beverages: coffee and wine. He has served some of the best coffee one can buy and has been fortunate enough to try some of the rarest wines in the world (a '93 Domaine Leroy Nuits-Saint-Georges, anyone?). His passion for wine has also branched out into food, as he loves home cooking and exploring Denver's best restaurants. When he's not writing for The Takeout, you'll find him trying new recipes, watching long films, cuddling his dog, or working on his two novels.

Education

Ben Hillin holds two B.A. degrees: one in Film Studies and one in Philosophy with honors, both from CU Denver. He also holds an M.A. in Philosophy from Miami University of Ohio.

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 Ben Hillin

Your Frozen Fries Will Taste Super Bland Unless You Do This

Frozen french fries aren't the most inspiring dish out there, but they're even worse when they turn out bland. This is what you need to do to fix them.
By Ben Hillin Read More
Ina Garten's Favorite Cocktail Is As Classy As She Is

Ina Garten has always come across as stylish and sophisticated, so it's no surprise the Barefoot Contessa's favorite cocktail would be a delicious classic.
By Ben Hillin Read More
Yes, Jalapeños Are Becoming Less Spicy – Here's Why

If you’ve wondered whether jalapeños have become less spicy over the years, you’re correct, but the reason they’re changing spice levels is no accident.
By Ben Hillin Read More
The Sweet And Tangy South African Condiment With A Really Unappetizing Name

A popular condiment found in South Africa has a really unappetizing name, and that name may be based on an equally disconcerting bygone medical procedure.
By Ben Hillin Read More
Why Your Glass Of Wine Smells Like Nail Polish Remover

Here's what's to blame for wine that reeks of vinegar or acetone and what winemakers can do to prevent their creations from developing these unpleasant odors.
By Ben Hillin Read More
One Simple Mistake Is Causing Food To Stick To Your Pans

It can ruin an evening (and your meal) when the food you're carefully cooking decides to glue itself to your pan. There is often a simple reason for this.
By Ben Hillin Read More
How To Signal To Your Server Without Coming Off Like A Jerk

Getting your server's attention in an establishment can be confusing — do you raise your hand or say something? Here's what to do to avoid being a jerk.
By Ben Hillin Read More
The Dangerous Reason You Should Never Mix Citrus Cleaners And Bleach When Cleaning Your Kitchen

Citrus cleaners are popular for a reason but bleach is a better fit for tougher jobs. However, there's an important safety reason the two should never mix.
By Ben Hillin Read More
The Unique Yellow Plums That Are (Nearly) Impossible To Get In America

Mirabelle plums are small, yellow plums from France that are deliciously sweet. But good luck finding them in your local market in America — here's why.
By Ben Hillin Read More
For Cocktail Bar Worthy Garnishes, Try Dehydrating Citrus In Your Oven

Skip the bulky food dehydrator and head straight for your oven to make cocktail bar-worthy citrus garnishes that look as incredible as they taste.
By Ben Hillin Read More
Where Should You Be Slicing Your Wine Foil?

Don't just haphazardly hack at a wine bottle's foil. The right way to cut it off is easy and makes it look like you actually know what you're doing.
By Ben Hillin Read More
Is It Safe To Drive With Propane Tanks?

Propane is flammable which means there's some level of risk involved. Is it safe to transport propane tanks in a regular car or do you need special equipment?
By Ben Hillin Read More
This Country Produces The Most Ginger

Ginger is one of the more popular herbs in American kitchens, but it's produced and consumed all over the world. This country produces the most ginger.
By Ben Hillin Read More
What's The Difference Between Gnocchi And Gnudi?

Most everyone familiar with Italian food has tried gnocchi at some point, but gnudi is from the same region and deserves more love. What's the difference?
By Ben Hillin Read More
Move Over BLTs – BLPs Are The Hottest Sandwich In Town

BLTs are icons in the sandwich world and have an unshakable place at the top of many people's favorites list. However, the BLP could be a new contender.
By Ben Hillin Read More
Is It Possible To Drink Too Much Kombucha?

Kombucha is heralded as a healthy, probiotic tonic, but is it possible to drink too much? After all, the difference between poison and medicine is the dose.
By Ben Hillin Read More
One Unsuspecting Culprit Keeps Messing Up Your Homemade Hash Browns

Hash browns are surprisingly difficult to get right. This is one culprit you may not be paying close enough attention to. Here's how to avoid it.
By Ben Hillin Read More
Learn To Enjoy Water By Infusing It With Flavor

There are water infusion ideas for every palate. Some of these will give your drink a floral taste, while others will offer a sharp, zesty flavor.
By Ben Hillin Read More
You Should Definitely Be Adding Olive Pits To Your Olive Oil Bottles – And Here's Why

It turns out those leftover olive pits don’t belong in the trash. A simple kitchen hack can give your olive oil a richer flavor and new purpose.
By Ben Hillin Read More
This Is What Anthony Bourdain Really Thought About Trendy Hybrid Foods

Anthony Bourdain was an opinionated food lover so it's no surprise he chimed in on the restaurant trend of fusion cuisine. Here's what he had to say.
By Ben Hillin Read More
What Makes Australian Yogurt Different From Any Other Type

The grocery store shelves are packed with Greek and French yogurt, but Australian yogurt has found itself a niche. Here's what makes it different.
By Ben Hillin Read More
Costco Fall Foods You Should Pick Up On Your Next Trip

Costco has quite a few new products coming to its shelves this fall. While some are returning favorites, others are new contenders for chilly evening bites.
By Ben Hillin Read More
The Costco Beer That Customers Hated So Much It Was Discontinued After Only 4 Years

One of Costco’s own beers had such a reputation that it vanished faster than most; fans say they won’t forget the reason why.
By Ben Hillin Read More
This Coffee Shop Red Flag Is One Of The Worst You Can Encounter

You might assume that all coffee shops are created equally, however, keep an eye out for this warning sign, as it could be a hazard to your health.
By Ben Hillin Read More
The Los Angeles Restaurant Where Orson Welles Ate Lunch Almost Every Day

This Los Angeles restaurant had Wolfgang Puck cooking in its kitchen, and one of his most frequent customers was none other than Orson Welles.
By Ben Hillin Read More
The Old-School American Lager We Rarely See People Sip On Anymore

There's a lot of vintage beer brands that remain popular today, but one once iconic brand from the 1960s is still struggling to make its comeback.
By Ben Hillin Read More
Add This Crisp Fruit To Your Burgers For A Bright Bite

You can really upgrade the rich, meaty savoriness of a burger with the bright, sweet, tangy, and crunchy contrast of this ingredient. Give it a try!
By Ben Hillin Read More

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