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

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
The Old-School Restaurant Chain Owned By Walgreens That Everyone Forgot About

Drug stores used to be a place where you could get a meal in addition to aspirin and magazines. This included Walgreens, which even had its own chain of diners.
By Jonathan Kesh Read More
Why American Breakfast Is So Sweet

American breakfasts often consist of sugary cereals, but it wasn't always that way. One key factor caused the shift from bacon and eggs to sweeter ingredients.
By Jonathan Kesh Read More
Stop Reheating Cold Coffee In The Microwave And Use This Gadget Instead

For many coffee drinkers, there is nothing worse than a lukewarm cup of joe -- but do not be tempted to pop that mug in the microwave! Instead, use his gizmo.
By Jonathan Kesh Read More
Tyra Banks Has Everyone Online Wondering 'What In The World Is Hot Ice Cream?'

She taught us how to smize, and now she's selling us hot ice cream? Tyra Banks traded runways for sundaes to create Hot Mama hot ice cream, whatever that is.
By Jonathan Kesh Read More
Why Lunch Plans Play A Huge Role In Saving Money On Food While Vacationing

Between transportation, accommodations, and activities, you're already spending a lot of money on vacation, but you can save a buck with smart lunch plans.
By Jonathan Kesh Read More
Add Hot Dogs To Cornbread For A Major Upgrade

You've likely had a corn dog, but don't confuse it with hot dogs in cornbread. Skip the stick and the deep frying to see why this snack tickles your taste buds.
By Jonathan Kesh Read More
Secret Menus Have Existed Since The '60s

The popularity of secret menus in the digital age might seem to be a modern invention, but the practice originated in the 1960s with an unlikely restaurant.
By Jonathan Kesh Read More
This Is Why Alton Brown Keeps A Brick In His Kitchen

For a celebrity chef, Alton Brown seems down to earth when it comes to cooking, so it might come as a surprise that he swears by keeping a brick in his kitchen.
By Jonathan Kesh Read More
The State That Produces The Most Ice Cream Isn't Wisconsin

Wisconsin may be famous for its cheese, but its ice cream output pales in comparison to this state's huge production volume of over 130 million gallons a year.
By Jonathan Kesh Read More
Jazz Up Your Halloween Cocktails With This Spooky Martha Stewart Trick

Leave it to Martha Stewart to come up with a totally outrageous way to make Halloween cocktails even creepier. This trick will give you the heebie-jeebies.
By Jonathan Kesh Read More
Think Twice Before Ordering This Salt Bomb From An Italian Restaurant

They say pasta water should be salted like the sea, but think twice before diving into this salty Italian dish, unless you like your salt with a side of pasta.
By Jonathan Kesh Read More
For Tender And Flavorful Kale, Cook It Like The Southerners Do

Kale is a great source of nutrients, but it's not the easiest ingredient to work with. For kale that's both tender and flavorful, try this Southern technique.
By Jonathan Kesh Read More
Should You Be Sprinkling This Fruit Over Bacon?

Bacon is delicious on its own, but add a little lemon and this chef says you'll have a breakfast that's super satisfying and equal parts savory and zesty.
By Jonathan Kesh Read More
Upgrade Your Dunkin' PSL With A Few Pumps Of This Sweet Flavor Swirl

This fall, make your pumpkin spice latte from Dunkin' stand out from the crowd with this sweet flavor swirl that complements the gourd’s mild, earthy flavor.
By Jonathan Kesh Read More
Ignoring This Beer Myth Allows You To Enjoy Your Favorite Brew In A New Way

Not all beers are the same. Nor should they all be served the same way. A certified cicerone offers some tips on the best ways to enjoy your beer.
By Jonathan Kesh Read More
Costco's Fan-Favorite All-American Chocolate Cake Is (Sort Of) Returning

If you've been missing Costco's All-American Chocolate Cake for the last five years, it's back and better than ever. Get in the car, we're going to Costco.
By Jonathan Kesh Read More
Can You Dry-Age Fish? Here's Which Ones You Should Be Using

Dry-aged fish is a growing culinary trend. If you like to make your own seafood, is dry-aging possible at home? If so, which types of fish should you age?
By Jonathan Kesh Read More
The Cheap And Easy Way To Instantly Upgrade Roasted Potatoes

Your go-to roasted potatoes deserve more than just salt and pepper. Here's what you need to do to turn up the volume on roasted spuds without any extra work.
By Jonathan Kesh Read More
For The Thickest Milkshakes, Always Go For This Expert Ice Cream To Milk Ratio

Ice cream and milk are a match made in heaven when it comes to milkshakes, but to achieve the perfect thickness, this is the ratio you should aim for.
By Jonathan Kesh Read More
Step Aside, Libby's — This Superstore Makes The Best Canned Pumpkin

See ya later, Libby's. Prep succulent pies, tender muffins, and luscious loaves with the best canned pumpkin in the store. And you probably already shop there.
By Jonathan Kesh Read More
The Best Cuts Of Meat For Tender And Juicy Chicken Fried Steak

Too often, chicken fried steak is tough, chewy, and dry. Here's the cut of beef you need to make sure it comes out tender, according to an expert.
By Jonathan Kesh Read More
King Charles Has A Strict Egg Rule That He Demands His Staff Follow

There's a veil of eggy mystery around this iconic royal, but here's how King Charles really likes his eggs, and how you can cook a royal breakfast yourself.
By Jonathan Kesh Read More
The Step You're Forgetting To Take When Making Salsa That's Costing You Big Time

Nail this step, and your homemade salsa will dunk on the restaurant stuff without any extra ingredients. Okay, maybe grab another bag of chips, cuz it's fire.
By Jonathan Kesh Read More

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