Joe Hoeffner - The Takeout

Location

Long Island, NY

School

Adelphi University, University of Stirling

Expertise

Home Cooking, Grocery Shopping, Food History

Joe joined The Takeout writing team in the fall of 2024.
He loves putting his passion for home cooking on the page.
He makes an exceptional chicken noodle soup.

Experience

Joe Hoeffner has been working as a professional writer ever since he graduated from Adelphi University in 2019. He wrote for the music criticism blog "Two Story Melody" for three years, eventually serving as the managing editor from 2020 to 2022. As a film critic, he has been published in Collider and The Daily Beast. He is excited to branch out into food writing and put his passion for home cooking on the page. As a short story writer, he has been published in Seaside Gothic and Magazine1.

Education

Joe graduated from Adelphi University in 2019, and received a graduate degree from the University of Stirling in 2023.

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 Joe Hoeffner

The Little Trick To Get Extra Crispy Air Fryer Wings

If only there was a way to get homemade chicken wings as crispy as they are at restaurants... wait, there is. You need an air fryer and our expert's tip.
By Joe Hoeffner Read More
Why Tupelo Honey Is So Expensive

Tupelo honey, celebrated in song and film, is sweet, fruity, and costs a pretty penny. Why, exactly, is tupelo honey so pricey? The answer: location. And bees.
By Joe Hoeffner Read More
The Rare Purple Honey You Can Only Find In North Carolina

There is a purple-hued honey that is only found in a certain area of North Carolina, but beekeepers can't predict when their bees will produce it, or why.
By Joe Hoeffner Read More
The Correct Number Of Dim Sum Dishes To Order Per Person

With so many choices, it may be hard to know when to stop and what is the appropriate amount of plates to take when eating dim sum.
By Joe Hoeffner Read More
The Sweet And Tangy Middle Eastern Sauce That's Perfect For Grilled Kebabs

If your kebab game could use a little spicing up, meet the Middle Eastern sauce that brings all the sweet and tangy energy to this summer's barbecue.
By Joe Hoeffner Read More
MREs Are Great For Emergencies, But They'll Expire Fast If You Don't Store Them Correctly

Make apocalypses great again with MREs that are always ready to rock. Here's how to properly store your stash so you can focus on fighting off the zombies.
By Joe Hoeffner Read More
Why You Should Keep Weather In Mind When Picking Wedding Cake Frosting

WIth all that's happening on your wedding day, do you have to also worry about the weather impacting your cake frosting? You do, but you can also save that cake
By Joe Hoeffner Read More
The Popular Seasoning You'll Never Find At Buckingham Palace

You would think that the royals at Buckingham Palace could eat whatever they please, but there are actually certain rules around permissible ingredients.
By Joe Hoeffner Read More
The One Arby's Side We'll Never Order Again

When we ranked Arby's side dishes, the curly fries weren't a surprise as the best, but this particular menu item sat deservedly at the bottom of the list.
By Joe Hoeffner Read More
Do Lobsters Scream When You Boil Them?

Are lobsters even capable of shouting out, and more importantly, can lobsters feel the kind of pain that screaming would suggest they experience?
By Joe Hoeffner Read More
The Type Of Fish You're Eating In Fish Sticks

All hail the humble fish stick, which delivers nutritious seafood in breaded form. But exactly what fish is used in fish sticks? Hint: You've likely had it.
By Joe Hoeffner Read More
The One Unusual Food Martha Stewart Vows To Never Eat

Martha Stewart has tackled everything from dining and home decor to celebrity roasts with poise and aplomb. But don't ever ask her to eat this offbeat item.
By Joe Hoeffner Read More
The Melting Pot Of Influences That Make Chicago-Style BBQ Different From Any Other

Thanks to a diverse melting pot of influences, Chicago-style BBQ as interesting and distinctive as any other of the country's regional barbecue styles.
By Joe Hoeffner Read More
The Best Root Beer Brand Is Perfectly Sweet And Spicy

Here at The Takeout, the perfect root beer has a pronounced spiced flavor and isn't overly sweet. That's why this well-balanced bottle topped our ranking.
By Joe Hoeffner Read More
The Iconic California Gay Bar Elizabeth Taylor Visited Every Week

Elizabeth Taylor left her mark on the world of film as well as the LBQTQ+ scene. In fact, there's an iconic California gay bar she visited every week
By Joe Hoeffner Read More
The Ground Beef Mistake That's Ruining Your Meatloaf

Making meatloaf might seem like an easy undertaking, but there's more than a few ways you can mess it up. Buying the wrong ground beef is begging for trouble.
By Joe Hoeffner Read More
What Is A Bao Bun And How Is It So Fluffy?

If you consider yourself a bit of a foodie, odds are you've run across the explosion of bao buns in recent years. But what is it and why is it so fluffy?
By Joe Hoeffner Read More
The Popular Soda Brand You Won't Find At Any Buc-Ee's Location

Buc-ee's carries an enormous amount of product for its loyal fan base, but as many of those customers will know you won't find this popular soda brand.
By Joe Hoeffner Read More
How To Make Steak Taste Like It Came From A Five-Star Restaurant

We spoke to a chef expert on steak, here's what he said about choosing the right cut at the butcher, how to prep it for cooking and even how to serve it.
By Joe Hoeffner Read More
Why Soda Shops Are Such A Big Deal In Utah

In case you weren't aware, a new genre of restaurant is popping up in Utah dedicated almost exclusively to craft soda. Why are these modern soda shops popular?
By Joe Hoeffner Read More
The Historic California Restaurant That Still Doesn't Have A Freezer

This historic old west restaurant, less than 40 miles from Los Angeles, runs out of menu items because it doesn’t have a freezer, and it’s totally fine.
By Joe Hoeffner Read More
Why You Won't Find Milkshakes On A McDonald's Menu

McDonald's used to have triple thick milkshakes on its menu, even when it first opened, leaving many to wonder why they are now just called shakes.
By Joe Hoeffner Read More
Single-Malt Vs. Single-Grain Scotch Whisky: Is There A Difference?

Terms like "single-malt" and "single-grain" get tossed around when talking about scotch whisky. Are these just industry terms, or do the have another meaning?
By Joe Hoeffner Read More
Why Some Grocery Stores Tuck In Potatoes At Night

Believe it or not, some grocery stores tuck their potatoes in at night, and while it sounds whimsical, it actually keeps them fresh and safe to eat.
By Joe Hoeffner Read More
For The Crispiest Pork Skin You've Ever Had, Use This Genius Water Hack

Properly indulge for your next pork dinner by trying this incredibly simple water hack. When used, it will ensure your roasted pork has crispier skin.
By Joe Hoeffner Read More
Why Is Flour Sold In Paper Bags?

With all of the technological advances we have made this century, one may wonder why we haven't created a new way to package flour.
By Joe Hoeffner Read More
This City Has Become The Fast Food Test Market For America

Before you claimed a fast food item as your favorite, this test city probably sampled it first, to see how it would do in the national market.
By Joe Hoeffner Read More

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