Jonathan Kesh - The Takeout

With Us Since

2023

Location

New York, 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

Here's What 'Dirty Water' Hot Dogs Really Are

If you've ever visited New York you may have heard some locals talking about dirty water hot dogs. Here's what they're actually talking about.
By Jonathan Kesh Read More
Store Your Caramelized Onions Like This So They Last 10x Longer

Store your caramelized onions in the freezer so they last longer. Freezing them gives you three to four months instead of the three to four days in the fridge.
By Jonathan Kesh Read More
Our Least Favorite Kit Kat Flavor Tastes Nothing Like Its Namesake

A good Kit Kat bar hits the spot, and there are plenty of interesting flavors out in the market. Unfortunately, this one does not hit the mark for us.
By Jonathan Kesh Read More
The 15-15-15 Rule For The Freshest Coffee Possible

If fresh coffee is what gets you going in the morning, following the 15-15-15 is a good way to keep quality at its best. It's a simple rule but it works.
By Jonathan Kesh Read More
The Italian Way To Serve Meatballs Is Nothing Like The American Style

Meatballs may be a staple of Italian cuisine, but the way they're served in the U.S. is completely different from Italian traditions. What's the difference?
By Jonathan Kesh Read More
Why Alton Brown Didn't Eat Lamb For Nearly 3 Decades

Alton Brown has cooked with a lot of foods and regularly eats meat, but until recently he hadn't eaten lamb an nearly three decades. Here's why.
By Jonathan Kesh Read More
Why Watermelon Flavored Candy Tastes Nothing Like The Real Deal

Some candies taste surprisingly like the real food they are imitating, but watermelon candies aren't one of them. This is why the taste doesn't hit the mark.
By Jonathan Kesh Read More
Try This Beer Basting Trick For The Best Father's Day BBQ

If you're thinking of grilling for Father's Day this year but want to make it something special, this beer basting trick is a great way to bring bold flavor.
By Jonathan Kesh Read More
Coffee Vs Yerba Mate: Here's Which Has More Caffeine

When it comes to caffeine, most Americans are reaching for coffee, but yerba mate is becoming more popular. Here's which drink has more caffeine.
By Jonathan Kesh Read More
Never Deal With Stuck Fish Again Using Alex Guarnaschelli's Pan-Searing Tip

A common problem with cooking fish on the stove is that the meat often gets stuck to the pan. You'll never have that problem again thanks to Alex Guarnaschelli.
By Jonathan Kesh Read More
McDonald's Frying Oil Might End Up Fueling The Plane On Your Next Flight

Naturally, McDonald's goes through a whole bunch of cooking oil for frying nuggets and fries, and some of that used oil can be converted into fuel.
By Jonathan Kesh Read More
The Best Pairing For Slow Cooker Pork Chops Is This Juicy Canned Fruit

Give slow cooker pork chops a tasty upgrade with this easily accessible canned fruit. The addition will impart a distinctly sweet juiciness to the dish.
By Jonathan Kesh Read More
You're Probably Using The Wrong Type Of Water In Your Keurig

Although it may seem fine to pour whatever kind of water you have on hand into your Keurig coffee maker, there's actually a right type of water to use.
By Jonathan Kesh Read More
The Best Way To Keep Kitchen Appliances Running Smoothly Is Something Hardly Any Of Us Do

Kitchen appliances are an investment so it makes sense to take care of them, which is why you should be doing this simple thing which you probably aren't.
By Jonathan Kesh Read More
The Outdated Ordering Method That Sends Out Red Flags For Bartenders

One annoying drink-ordering habit instantly raises red flags for bartenders and can set the tone for a frustrating night out at bars from the start.
By Jonathan Kesh Read More
How To Free Pour Liquor Like A Bartender For Perfect Cocktails Every Time

How do bartenders "eyeball" drink ingredients and still make them delicious? There's a technique, and our expert will share these trade secrets with you.
By Jonathan Kesh Read More
Why Your Mint Julep Never Tastes As Good As A Bartender's

Mint juleps don't seem that complicated, so why does your homemade version never taste as good as what professional bartenders manage to produce?
By Jonathan Kesh Read More
The Secret Behind How Bartenders Make Drinks So Fast

Ever wonder how bartenders keep up during a rush? Discover the subtle techniques and behind-the-scenes habits that keep drinks flowing fast.
By Jonathan Kesh Read More
The Gooey, Cheesy Upgrade Your Cookout Baked Beans Are Begging For

Baked beans are a staple, but you don't need to keep making them the same way. Try this cheesy upgrade at your next cookout and thank us later.
By Jonathan Kesh Read More
Science Explains Why Store-Bought Bread Has A Long Shelf Life

Homemade bread seems to go bad after only a few days, while store-bought bread lasts a week or more. What can science tell us about this discrepancy?
By Jonathan Kesh Read More
The Secret To Caesar Salad That Tastes Like It's From A Restaurant

Caesar salad at home has a hard time living up to what's possible at a high quality restaurant, but it doesn't have to be this way. Here's the secret.
By Jonathan Kesh Read More
Your Ticket To Crispier French Toast Is Already In Your Pantry

French toast is at its best when it has a little bit of a crispy texture, so why do yours always turn out soggy? Here's the secret to crispy French toast.
By Jonathan Kesh Read More
Never Overcook A T-Bone Steak Again With This Cooking Method

Cooking a T-bone steak properly isn't the easiest thing in the world, which is why it's smart to get creative. This cooking method offers great precision.
By Jonathan Kesh Read More
You're Not Imagining It, Bread Tastes Better Warm (Here's Why)

If you've had cold bread before, you'll know that it's not the same as warm bread. Yes, the latter tastes better, and there are a couple of reasons why.
By Jonathan Kesh Read More
The Best Coffee Bean Roast For Cold Brew

Even if you've perfected your pour-over technique, the rules are different for cold brew. This coffee bean roast is the best option for flavorful cold brew.
By Jonathan Kesh Read More
Why Mexican Coca-Cola Will Cost You More In America

A glass bottle of Mexican Coca-Cola can really hit all the right spots in ways that American Coke can't. That makes sense why the Mexican version costs more.
By Jonathan Kesh Read More
Yes, There's A Right Way To Hold Your Beer (And You're Probably Not Doing It)

Beer doesn't have as many rules as some other types of alcohol, but you may be holding the glass wrong without even realizing you're doing it.
By Jonathan Kesh Read More

Back