Why A Pizza Stone Is Considered The Best Way To Make Homemade Pizza
If you don't own a lot of fancy equipment, making high-quality pizza at home is difficult. However, using a pizza stone makes this process a whole lot easier.
Read MoreKurt Suchman
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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.
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Stories By Kurt Suchman
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Most People Remove Poultry Giblets, But Here's Why You Shouldn't
The bag of giblets that is hidden inside of your turkey cavity in a pouch needs to be removed before cooking, but don't toss it out.
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How To Prepare Spuds Properly For The Best Potato Salad Texture
To make the perfect classic potato salad, it's not just about using quality ingredients, the way you boil the potatoes is just as important.
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Oh Yeah, You Can Totally Rehydrate Raisins — And They're Great For Baking
If the sound of raisins in your baked goods makes you cringe, you really ought to give plumping a chance. It's really so easy to rehydrate raisins this way.
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You Need A Different Type Of Water For The Fluffiest Box Mix Cake
Boxed cake mixes are pretty good but they can be even better with some simple substitutions. Instead of water straight out of the tap, reach for this instead.
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Here's Ina Garten's Favorite Store-Bought Olive Oil
Celebrity chef Ina Garten not only knows how to put a dish together, she knows which brands of ingredients to use, which is why we took her olive oil advice.
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How To Make Store-Bought Cookie Dough Taste Deliciously Homemade
Although store-bought refrigerated cookie dough is so easy and convenient, nothing beats homemade, but if you follow this tip, you can have both.
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Stop Loading Your Crab Dishes Up With Tons Of Toppings
No offense to crab nachos or crab mac n cheese, but here's why you might want to skip the extra toppings to get the most out of really good crab.
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Tone Down The Acidity Of Tomato Sauce With A Truly Unexpected Ingredient
Overly acidic tomato sauce tastes one-dimensional and sour. But all you need is one totally surprising secret ingredient to fix tart marinara.
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Flatten Out Your Butterflied Poultry On The Grill With One Extra Tool
Sometimes it can be hard to get butterflied chicken to stay flat on the grates. Here's the tool you need for even charring on the grill.
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Wait, Coffee Creamer Doesn't Actually Contain Cream?
Coffee creamer's name is quite misleading, but despite looking (and tasting) just like dairy, many creamers might not have real cream in them.
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Our Favorite Fast Food Chicken Tenders Come From A Louisiana Fave
Many fast-food places serve chicken tenders, but some are clearly better than others. Our favorite comes from this chicken-focused Louisiana chain.
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Wait, Are Canned Tomatoes Already Cooked?
If you're out of luck finding fresh tomatoes, turning to canned isn't a bad idea -- unless you're following a recipe that requires raw tomatoes.
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Never Make Soggy Roasted Zucchini Again With A One-Ingredient Fix
If you're used to having your roasted zucchini come out disappointingly mushy, you should use an ingredient you probably already have in your pantry to help.
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The Genius Skewer Swap That Will Take Your Kabobs To Another Level
If you love kabobs, you might have wondered how to avoid wasting the wooden skewer at the end of your meal. This genius hack can answer that.
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Before Frying Up Breaded Chicken, Give It Some Time In The Refrigerator
No matter the recipe you choose for your breading, the secret tip to making the best fried chicken is hidden in the refrigerator before frying.
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The Genius Way To Make Frozen Dumplings Into An Even Heartier Meal
It's time to make dumplings the star of the show. This dependable frozen dish no longer needs to be relegated to the side lines with this simple preparation.
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Swap Garlic With Another Bold Vegetable For Luxurious Confit
Garlic confit has a cousin, and it might be even tastier. With another vegetable, you can create something surprising, delicious, and versatile.
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Here's How Long To Boil Broccoli For An Al Dente Bite
Set a timer for the end of soggy broccoli. Here's how you can nail bright green and perfectly snappy broccoli with a little prep and a pot of water.
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The Discontinued Wawa Snack We Desperately Wish Would Make A Comeback
While Wawa still has an amazing line up of treats and snacks, there is one particular item that fans of the convenience store gas station chain miss the most.
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The Store-Bought Mix Your Cookies Have Been Needing
Baking holiday cookies doesn't have to be time-consuming or expensive. Try our simple hack for the most delicious and easy holiday cookies ever.
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Wawa Vs Sheetz: What's The Difference?
Both Sheetz and Wawa are beloved convenience stores for East Coast customers. But are there any differences between the two? You'll find out here.
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The Best Cut Of Steak For Your Next Bowl Of Stew
Beef stew is a comforting, easy dish to make but people often ask which type of meat is best for cooking using a low and slow method.
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What Is The Best Way To Add Corn To Your Cookies?
It's not an ingredient you'll find on too many cookie recipes, but corn is an underrated baking ingredient. Here's how the experts add corn to cookies.
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Vanilla Vs French Vanilla Ice Cream: What's The Difference?
What separates French vanilla ice cream from plain vanilla has nothing to do with France. One ingredient makes the difference - find out here.
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Extend The Shelf Life Of Watercress With One Storage Trick
Watercress adds a peppery bite to any salad, but it doesn't last long once you get it home from the store. This simple trick helps it stay fresher for longer.
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The Right Way To Make A Tomato Grilled Cheese That's Not Soggy
Grilled cheese sandwiches are a delicious classic but can have endless amounts of variations, and one popular option is tomato slices, but follow this tip.
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