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.
We've used some far-out tricks to keep wine fresh. But now, that day-two sip will be just as delish thanks to this wine saving method that actually works.
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The terms celebrity chef and feud don't exactly narrow it down. But one big personality rubbed Anthony Bourdain the wrong way and caught the flak to prove it.
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As many of you already know, honey has a long shelf life. Despite the natural, built-in preservatives, there may be times where freezing honey makes sense.
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If you're go-to smoothie bowl or overnight oats are getting a little stale, look for this nutritious ancient grain the next time you're at the grocery store.
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Chappell Roan's road to stardom wasn't exactly straightforward. While trying to get her music career off the ground, she actually worked at a donut shop.
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Avocados are delicious, but they're also infamously difficult to keep fresh. To keep sliced avocadoes from turning brown, follow this simple prep step.
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Why does your faux-mosa cost the same as your bestie's vodka tomato-tini? Mocktails demand sky-high prices, but here's how they really raise the bar.
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Helen Keller earned her place in history for her courageous life and activism. She also enjoyed a classic American food — perhaps a little too much.
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Skiing can be intimidating for first-time skiers. One owner of a ski resort in New Mexico came up with an easy way to calm anxious skiers on the slopes.
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Anthony Bourdain loved a fiery feud. He certainly had choice words for many celebrity chefs, food trends, and, of course, the James Beard Awards.
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Although it isn't a typical breakfast dish in the West, soup for breakfast is popular worldwide. Here's why it deserves a spot in your breakfast routine.
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Plenty of useful culinary tools cost you all your lunch money. But here's why Martha Stewart says only one kitchen appliance is worth its weight in gold.
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Vegetarians don't have to feel left out of grilling season. There's a crunchy veggie that just happens to grill as well as steak and also tastes delicious.
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An Italian dish has debuted at Costco's food court, which the grocery giant has unveiled in just one location to date. But it's already polarized customers.
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Ina Garten isn't known for being particularly picky when it comes to ingredients, but there's one divisive herb she has no qualms on refusing to cook with.
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When using an electric stovetop, the choice of pan matters. Here's why the diameter of the pan and burner should be as close to the same size as possible.
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A perfectly ripe honeydew melon is a tasty treat, but an overripe or unripe fruit is always disappointing. Here’s how to tell if yours is just right.
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Making stock at home gives you more control over what ingredients are used and how it tastes. These are the best parts of the chicken to use for the job.
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When it comes to what to cook, we listen to celebrity chefs like Ina Garten, and when it comes to kitchen equipment, The Barefoot Contessa knows how to invest.
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To get the most out of those delicious golden kernels, it's essential to know how to properly store your corn. This is the way to do it.
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At some point, you have to defrost your freezer. But: What's the right thing to do with your frozen food while you're defrosting? We have answers.
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If you're a lover of berries, you know just how delicious they can be, but only if you get them when they're fresh. Here's how to pick out ripe berries.
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There's no arguing that a cold Mexican lager with lime is as refreshing as it gets on a hot day, but how did this serving practice become so ubiquitous?
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When buying vegetables in bulk, they often come with leafy greens on top. Instead of chopping them off and throwing them away, try cooking with them instead.
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While those little jars of pre-ground spices at the store are good enough for a lot of cooking, unlocking the most vibrant flavors requires going to the source.
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"Watermelon season" will send hearts racing among fans of the sweet fruit — but when does it take place? We provide all the watermelon 411 you'll ever need.
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No one WANTS to defrost their freezer. But it's essential for energy conservation, and preventing food waste. Learn the best ways to defrost here.
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