Jonathan Kesh - The Takeout

With Us Since

2023

Location

New York

School

The New School, New York University

Expertise

Greek Food, NYC Restaurants, Breweries

Jonathan wrote his first food article for his college newspaper, where he covered the opening of a now-defunct croque monsieur shop in Greenwich Village.
He joined Static Media in 2023, in addition to Chowhound, he has also written for The Daily Meal and Foodie.
He'll try nearly anything that has hummus in it.

Experience

Jonathan is a writer, editor, and teacher from San Jose, California, who currently lives in Queens, New York. He's written about a wide range of offbeat topics across several publications such as The Rumpus, Comic Book Resources, Mashable, Content Magazine, and elsewhere. He's also taught writing classes at middle schools in New York City.

Education

Jonathan has an MFA in creative writing from The New School, and an undergraduate degree in media studies from New York University.

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 Jonathan Kesh

You Can Drink Beer On The Rocks, But Use These Types Only

A pint of frothy should be served cold, so drinking beer on the rocks isn't that wild of an idea. Just make sure it's the right type of beer.
By Jonathan Kesh Read More
The 'Glue' You Can Use To Hold Edible Flowers In Place On Cake

Cakes look their best when you've done a good job decorating them and edible flowers are an excellent choice. Here's how to 'glue' those edible flowers on.
By Jonathan Kesh Read More
Turn Jell-O Shots Into A Classy Adult Christmas Treat With This Beverage

Jell-O shots have earned a reputation for being the go-to for raunchy college parties, but you can turn them into a classy treat for adults with this swap.
By Jonathan Kesh Read More
The Subtly Spicy Costco Meatballs Customers Say Are 'A Great Appetizer For The Holidays'

If you're looking for a simple but delicious holiday appetizer, these spicy meatballs from Costco get rave reviews online. Here's what to look for.
By Jonathan Kesh Read More
The Tiny Old-School Holiday Dessert You'll Rarely Find At The Bakery

Look beyond classic frosted sugar cookies and straightforward shortbread when doing your holiday baking this year. Try these nutty southern treats instead.
By Jonathan Kesh Read More
The Bold Way To Spice Up Cold Brew Coffee For Maximum Flavor

Cold brew is tasty, but it benefits greatly from some extra attention. This bold way to spice up cold brew doesn't require much but makes a big difference.
By Jonathan Kesh Read More
The Old-School Method Of Preserving Cheese That You Seriously Shouldn't Do

Some historical culinary tricks are built to last, but this old-school method of preserving cheese impacts flavor and texture, and could invite bacteria.
By Jonathan Kesh Read More
The Perfect Time To Add Potatoes To Your Homemade Soup

Potato soups are one of the simplest to make, but it's crucial to add the spuds at the right time. Use this expert's advice on the optimal time.
By Jonathan Kesh Read More
The Best Peach Pies Are Made With These Types Of Peaches

The best peach pies start with the right peaches. Some are easier to pit and prep, while others balance sweetness and tartness for the perfect flavor.
By Jonathan Kesh Read More
Do This With Herbs Just Before Adding Them To Soup So The Flavors Pop The Hardest

Soup is best when it's bursting with flavor. If you're adding herbs but still struggling to get the soup recipe to pop, try using this technique.
By Jonathan Kesh Read More
The Meaning Behind Aldi's Unique Name

If you've been a fan of Aldi, you might know that it's a German brand and assumed the name is a German word. Close, but you're not quite right.
By Jonathan Kesh Read More
How To Store Lobster Meat After You Cook It, And How Long It'll Stay Good For

Lobster meat is a delicacy, but that doesn't mean you always finish what's on your plate. Here's how to properly store it for later and how long it stays fresh.
By Jonathan Kesh Read More
Next Time You Make Scalloped Potatoes, Add This Ingredient Right To The Sauce

Scalloped potatoes can require a few steps to master, but you can shorten the process down by adding one simple ingredient right to the sauce.
By Jonathan Kesh Read More
Fix Runny Soup With One Simple Ingredient

Ever made a soup that was too runny and drank it in disappointment? Use this expert's advice on how to fix it with a simple ingredient for next time.
By Jonathan Kesh Read More
The Best Bagel I've Had In NYC Comes From This Local Spot

In a city full of mediocre bagel shops, this Manhattan spot rises above the rest. Here's why a local thinks this bagel and schmear is the best in NYC.
By Jonathan Kesh Read More
Drink Like A Local In NYC With These 5 Breweries

With over 400 breweries in the Big Apple, finding that hidden gem might pose a challenge. Luckily, we have a guide to the best taprooms loved by locals in NYC
By Jonathan Kesh Read More
Make Your Tacos Taste Restaurant-Style By Remembering This Tortilla Trick

A lot may separate your tacos from a restaurant’s, but you can start to bridge the gap by following our expert’s advice on what to do with your tortillas.
By Jonathan Kesh Read More
The Boozy Slow-Cooker Blunder That's Ruining A Taste Of Dinner

Cooking with alcohol is a great way to imbue your cooking with a booze's various nuances, but if you're using a slow cooker, you need to follow this expert tip.
By Jonathan Kesh Read More
The Seafood To Steer Clear Of When Making Homemade Crudos

There is always some level of risk associated with eating raw seafood, but you can greatly reduce it by avoiding this particular type of fish.
By Jonathan Kesh Read More
The Huge Number Of Americans That Eat Turkey For Thanksgiving

Turkey and Thanksgiving are nearly synonymous in the United States, and the majority of citizens include some kind of gobbler for the holiday.
By Jonathan Kesh Read More
For Shinier Silverware Every Time, Polish Your Utensils With This Kitchen Staple

You've probably heard about hacks that will return the luster to your silver utensils. Most don't work, but this method uses science to clean your silverware.
By Jonathan Kesh Read More
Why You Should Avoid Whipping Homemade Yogurt At All Costs

Making homemade yogurt doesn't involve a lot of ingredients, but the process is precise. Our expert shares why whipping it too much isn't a good idea.
By Jonathan Kesh Read More
Why Guy Fieri Doesn't Show Every Restaurant He Stops At On Diners, Drive-Ins And Dives

Fans of Guy Fieri’s ‘Triple D’ show might be surprised to learn that not every restaurant the affable chef visits will make the cut — for one very good reason.
By Jonathan Kesh Read More
What Does 100% White Meat Chicken Really Mean?

Curious whether or not 100% white meat actually means there's nothing but white meat? From chicken nuggets to pre-made dinners, this is what that label means.
By Jonathan Kesh Read More
Here's The One True Downside To Air Fryer Grilled Cheese

Grilled cheese in the air fryer is a treat for adults and children — not only do you save on time, but you don’t sacrifice taste. There is a big caveat, though.
By Jonathan Kesh Read More
Give Lemonade A Subtly Spicy Kick With Jalapeño Syrup

Sweet and tart lemonade can really shine with a hint of heat. Read these expert recommended tips to make jalapeño syrup and add that to your lemony drink.
By Jonathan Kesh Read More
The Countertop Material Martha Stewart Prefers – Especially For Baking

The legendary Martha Stewart is particular about her cooking, hosting, and even her countertops. Here is the countertop material she prefers for baking.
By Jonathan Kesh Read More

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