Are you ingesting some poison along with your afternoon snack?
Marnie Shure
marnieshure
Marnie Shure is managing editor of The Takeout.
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This burger beckons to pickle fanatics but fails to understand their needs.
Sorry, but that's not any sort of pizza I want to eat.
Tired of mangling those thin, delicate slices? Take heed.
Our attention spans can’t take one more Wordle variation, damn it!
A new initiative by Outback Steakhouse might signal a shift in sit-down dining.
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The Buffalo Ranch Chicken Sandwich doesn't mess with success.
This unsexy, utterly practical staple makes desserts far more exciting.
How to avoid being a jerk in service interactions.
A good meal is all about what you can see, taste, smell, and touch—but these podcasts are a feast for the ears.
We have a theory about how bananas became the boogeyman of the grocery store.
If you care about your waiter, you won't make them pretend to laugh at these old lines again.
There are lots of reasons your kitchen's workhorse appliance has such a high price tag.
Is it the ultimate distraction, or a hazardous mess?
A chef's personal website tells you almost nothing about their cooking skills.
Bananas are useful at any and all stages of ripeness.
Stephen King microwaves his fish, and that's fine.
One simple addition makes the classic dessert infinitely better.
Three ingredients, endless combinations, guaranteed comfort.
The beverage giant has kept its prices steady for 30 years—and other companies should adopt its tactics.