Are French Fries Actually ... Belgian Fries?
France and Belgium both claim French fries as their own creation. We trace the history and the numerous origin stories for this fast food favorite.
Read MoreJoe Hoeffner
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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 Joe Hoeffner
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Why Exactly Is Mustard So Yellow?
Mustard is made from ground seeds, which range from white to brown to black in color -- so why is the condiment so yellow?
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What To Know About The 5 Mother Sauces Of French Cooking
You'll find five classic mother sauces in French cuisine, which can all be used as the base for countless others. Here's what you need to know.
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The History Of Potato Chips Doesn't Start With A Disgruntled Customer
Culinary origin stories often hinge on new foods coming about either accidentally or out of spite, but the story of potato chips is not so simple as that.
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How To Eat And Store Costco's Jamón Serrano
You may have seen these glorious Spanish hams on display, seated in their wooden racks, but what exactly does one do with such a prized piece of pork?
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How The Pineapple Got Such A Strange Name
It isn't an apple and it doesn't grow on pine trees. So how did its pineapple earn its name? Take a deep dive with us into the fruit's history.
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Why Is There Always Salt And Pepper Shakers On The Table And Not Another Spice Combo?
You'll often see salt and pepper shakers together, whether it's on your own dining table or at a restaurant. But why do we pair these seasonings?
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Our Least Favorite Store-Bought Tomato Soup Is From A Popular Brand
Campbell's may be first in your thoughts when considering a bowl of creamy tomato soup, But it's dead last on our list of store-bought tomato soups.
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Does A Breadbox Keep Bread Fresh Or Is It Just For Looks?
There's no denying that breadboxes are aesthetically pleasing. But are they actually any better at keeping bread fresh than other methods?
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The Reason Pregnancy Can Come With Pickle Cravings
Pregnancy can come with many things, including excitement, a sore back, and pickle cravings. But why is it that so many pregnant people crave this briny snack?
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The Time When Sliced Bread Was Banned In The US
You may have heard something is the best thing since sliced bread. This phrase takes on new meaning when you learn about the time America banned sliced bread.
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Does Anyone Know Who Invented The Chicken Finger?
Chicken fingers are a beloved go-to meal for people of all ages. We look at the history of this classic and eminently dippable fast-food treat.
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It's Not Just You—Today's Brussels Sprouts Really Do Taste Different
Brussels sprouts have undergone a real transformation, from bitter and reviled to chic and delicious, and it turns out it wasn't just our changing preferences.
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What's The Difference Between A Pig Knuckle And A Pig Trotter?
Based on names alone it sounds as is if these cuts of pork could be same thing, but in reality there are some important differences between the two.
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Is Parmigiano Reggiano Just A Fancy Way Of Saying Parmesan Cheese?
Many people use the terms Parmigiano Reggiano and parmesan interchangeably. But are these cheeses the same, or are there any differences?
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Our Favorite Brand Of Yellow Mustard Is A Classic
Hot dogs just wouldn't be the same without a hearty drizzle of mustard. We ranked yellow mustard brands and one classic condiment came out on top.
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The Well-Known NYC Restaurant That Holds A Bunch Of Guinness World Records
NYC is a restaurant capital with plenty of award-winning hotspots. However, this New York City restaurant tops the charts with multiple Guinness World Records.
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What Does The Balsamic Mean In Balsamic Vinegar?
Whether you use it to drizzle on tomatoes or to marinate fruit, balsamic vinegar is a cherished ingredient. But why is it called balsamic?
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Why Your Popcorn Came Out Chewy (And How To Fix It)
Popcorn is the quintessential movie snack and should be light, fluffy, and crunchy. So, if your homemade popcorn comes out chewy, here's an easy fix.
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Who Invented Diet Soda And Why?
In terms of beverages, diet soda is a relatively new invention. Here's the reason why a company you've never heard of came up with this innovative beverage.
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What Does It Actually Mean To Cut Meat Against The Grain?
We're often told to cut meat against the grain for the best results -- but what does this actually mean, and why is it important?
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The Major Steakhouse Etiquette Mistake You're Probably Making
There is a rule at a steakhouse that you might not about and never even considered to be bad etiquette, but if you do it, then you'll want to stop.
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The Particular Rule That Separates Caviar From All Other Fish Eggs
If caviar is just fish eggs, why does it cost so much? The answer has to do with its source. Learn the factors that separate caviar from roe.
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English Vs. Irish Breakfast Tea: Is There A Difference?
We've all seen the boxes sitting next to each other on the grocery shelves, but what is it that actually separates English and Irish breakfast teas?
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What You Should Know Before Ordering Water At A European Restaurant
American diners are used to certain etiquette rules when it comes to getting water in a restaurant. However, in Europe, things are a little different.
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The First Las Vegas Buffet Cost Just $1
Expensive buffets are now an integral part of the Las Vegas experience, but this wasn't always the case. In fact, entry to the city's first buffet only cost $1.
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Italian Vs Swiss Vs French Buttercream: What's The Difference?
There is nothing like a pile of rich and creamy frosting on top of a cake, but how do you know if it's Italian, French, or Swiss buttercream?
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