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.
Back in the day, the corn dish known as succotash was a staple in school cafeterias across the South. But just what is it, and where the heck did it go?
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Creamer works great at giving potentially bitter coffee a sweet twist, but if you want to mix things up a bit and add a chocolatey note, there's an easy swap.
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Though this restaurant chain isn't quite as popular as it used to be, the Guinness World Record it set in London in 2011 still stands to this day.
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Great smoked brisket isn't just about the type of wood or the cooking technique. According to pitmaster Aaron Franklin, it all starts with this cut of brisket.
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Take your next batch of fried eggs to the next level by swapping this spicy, flavorful condiment for your usual cooking oil or butter of choice.
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Some cooks swear by preheating the air fryer, while others skip it completely. Knowing which foods benefit most can help you get the best results.
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Costco has become a national treasure for its good prices on bulk goods, but now an Asian-leaning big box store is making strides in California.
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This is the oldest bar in Indiana, and it has welcomed a few notable names over its almost 200-year history, including a US president and an astronaut.
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Donkey meat isn't something you hear about everyday, partially because it's illegal to consume in the United States. Andrew Zimmern wants that to change.
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Of course, it's inevitable that some fun and tasty Halloween candies will get discontinued at some point, but we can still pine for their return.
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The iconic pastrami sandwich with its pile of hot meat on soft rye bread is wildly popular on the East Coast — and there’s a simple reason behind its success.
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Peameal bacon is a unique type of cornmeal-rolled bacon you'll find in Canada, and cooking it the right way will give you a uniquely crispy bacon dish.
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The term wagyu beef gets tossed around a lot, but it doesn't necessarily have to be beef. This type of salmon is considered the wagyu of the seafood world.
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Have you ever whipped up a pot of chili and thought the flavor was a bit muted? You might have added your spices at the wrong time. Here's when to do it.
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The sweet contrast of this ingredient with the rich saltiness of pork and flakiness of biscuits makes it a staple in the south. It's a combination worth trying.
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The fine dining steakhouse chain is known for serving top-notch steaks that are cooked perfectly. Here's how founder Ruth Fertel devised the cooking method.
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Mississippi mud potatoes sound unappetizing, but the casserole’s rich texture and unmatched flavor come down to the perfect pairing of these two common staples.
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Like with most of food history, the origins of tableside guacamole are contested. But this restaurant could have been the first to serve it.
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I Love Lucy is an iconic sitcom, but one episode which took place in a chocolate factory stands out in our mind. Lucille Ball practiced for it at this business.
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Clark Gable was one the biggest stars of Classic Hollywood cinema, but it turns out his taste in breakfast food was far from the most luxurious around.
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Alex Guarnaschelli is a classically trained chef with a penchant for French and Italian cuisines. This is her absolute favorite cookbook to work with.
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Taco Bell's iconic crunchy taco hasn't always been a little over $1. Discover how much a taco cost when the chain first opened (the answer might surprise you).
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Popcorn — always satisfying, and with so many ways to make it taste even better. Case in point: there's a common herb that'll make your next movie night shine.
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Costco is bringing back its pumpkin cheesecake for fall fans, but it went ahead and made some changes to the recipe. Here's what to know about the change.
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Meat-filled pot pies have been around in a variety of forms since ancient times. But do you know which company introduced the first frozen pot pie?
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Add a little extra color, protein, and vitamin D to your breakfast routine with this simple and flavorful omelet addition.
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One of the best things about vacationing is trying the local food, but before you head to an overpriced tourist trap, follow this expert traveler’s advice.
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