Some simple add-ins and minimal effort turn your cocktails into mixology masterpieces.
Dennis Lee
dannisree
Staff writer at The Takeout. Also: Saveur Humor Blog Award Winner, professional pizza maker, and insufferable troublemaker.
Not everyone is a fan of the spiky sea creature's roe.
The microwave is a perfectly good tool to cook your veggies with.
Sheboygan’s hard rolls aren't actually hard, but they’re a true celebration of the region.
Fast food's cycle of discontinuations and comebacks is exhausting.
B-
Are these things meant to be eaten hot? We're not so sure.
Could an instant bowl of breakfast cereal really be any good?
Your order of lobster could be something you're unfamiliar with.
We need olives to be a more popular burger topping.
D
Garlic Guajillo Steak is the latest limited-time-only meat to hit the menu.
Chicagoans don't always eat deep dish, but we're always eating Portillo's.
B+
Fake chicken sets its sights on Chinese American fast food.
If we can only have one pasta shape for the rest of our lives, let it be rigatoni.
TikTok pranks don't lead to viable restaurant businesses.
Chef Cam Waron reflects on his experience competing in a cooking game show.
No, restaurant employees don't need you to pitch in to help.
It's an unsung kitchen hero with countless practical uses.
The cannabis plant has culinary uses beyond infusing food with THC.
You can buy this ranch by the squeeze bottle from the Detroit-based pizza chain.
The pork chop sandwich is a lesser known staple of Chicago street food.