The Major Knife Mistake To Avoid When Using A Cutting Board
Trust us, you've almost certainly made this knife mistake before. If keeping your knife sharp and safe is important to you, you ought to stop doing it though.
Read MoreSam Worley
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 Sam Worley
-
-
A British Crisp Sandwich Is Almost Too Simple To Make
The British are known for many foods, but the crisp sandwich is the kind of meal that can be enjoyed regardless of class or status and it's so simple to make.
Read More -
The Sweet Layer You Need For Crispy, Not Soggy, Pie Crust
A well-made pie can seem out of reach, but if professional bakers can do it so can you. Here's how to keep your pie crust from getting soggy on the bottom.
Read More -
The Salmon Variety That Fish Skeptics Should Give A Try
Even the staunchest of fish skeptics should give salmon a try. There's especially one type that's known for its more mild 'fishy' taste.
Read More -
Give Tomato Soup A Richer Flavor By Raiding Your Stash Of Condiments
Don't forget that pile of condiments lurking in your pantry or fridge. They can really help elevate many of your meals, especially your tomato soup.
Read More -
The Brilliant Trick To Prevent Wooden Skewers From Burning On The Grill
If you've ever grilled something with wooden skewers, you're likely familiar with how easily they catch flame. Some people wet them, but this trick is better.
Read More -
Parchment Paper Is The Unexpected Secret To A Better Poach
Good chefs are always looking for ways to improve in the kitchen. If you haven't yet learned how to harness the power of parchment paper, you really ought to.
Read More -
The Unexpected Ingredient For Flavor-Packed Roasted Vegetables
It doesn't get easier than roasted vegetables, but you really should stop dousing them in olive oil. This surprising ingredient swap is a no-brainer.
Read More -
Do You Have To Wash Brand New Dishes Before You Use Them?
You've just bought a fancy set of dishware and brought them home. You're probably wondering: should I wash them before putting them up in the cupboard?
Read More -
Make A Stand-Out Chocolate Cake With Two Unconventional Ingredients
Using two not so conventional ingredients can really take your chocolate cake to a whole new level. Be sure to try utilizing them next time you're baking.
Read More -
How To Fix Lumpy Gravy When You're About To Serve Dinner
Gravy seems simple, but it's hard to hide your mistakes when gravy turns out lumpy instead of smooth. Luckily, there are a few tricks you can use to fix it.
Read More -
Add Instant Coffee To Make The Best Chocolate Cake
Next time you find yourself preparing some chocolate cake, be sure to throw in some instant coffee powder. Trust us, it makes the world of difference.
Read More -
Soy Sauce Is The Secret Ingredient Your Bakes Need
From chocolate frosting to pizza crusts, flavor layering with soy sauce adds a savory depth and balances the sweetness of your baked goods.
Read More -
Is There A Difference Between Beef Broth And Au Jus?
Au jus is known as the perfect compliment to a French dip sandwich, but is it the same thing as beef broth? Here are the key differences between them.
Read More -
The Science Behind Using Baking Soda In Cookies
Baking soda is often used in cookie recipes when you want them nice and chewy. Here's the science behind it, and how baking powder differs.
Read More -
Sorry, You've Been Storing Fresh Berries Wrong This Entire Time
Blink and it seems that your juicy berries will be ruined by mold or slime. However, you can significantly extend their life by changing the way you store them.
Read More -
For The Best Homemade Spicy Mayo, Reach For The Sriracha Bottle
If you love spicy mayo, then all you need is nothing more than a trusty bottle of sriracha. Trust us, this combo packs the best of flavorful punches.
Read More -
How To Open A Coconut Without Hurting Yourself
Coconuts are known for being hard to crack, so how should you go about doing so? We have a few tips for cracking open this fruit with (relative) ease.
Read More -
What Is The Coating On Candy Apples Really Made Of?
The coating on candy apples may seem like a colorful caramel, but it's really something fairly different that can dramatically affect your eating experience.
Read More -
How To Correctly Shuck And Eat Oysters Like A Pro
Shucking oysters might sound like a job for the professionals, but you can indeed do it in your own home. Here's what you need for proper shucking.
Read More -
Is It Dangerous To Eat Bay Leaves?
Many of us have wondered if accidentally eating a bay leaf can turn dangerous. Here's the truth about bay leaf safety (hint: you don't have to worry much).
Read More -
Make Avocado Chips Yourself With Just 3 Ingredients
Avocados can be used for more than just a bowl of guac, you know. With just a couple other ingredients, avocado can be used to create a crunchy snack.
Read More -
The Melting Shortcut You Need For Homemade Caramel Apples
Homemade caramel apples can get a little arduous -- but there is an excellent way to make them without much fuss: just start with caramel candies.
Read More -
Before You Eat That Spicy Tuna Roll, You Need To Learn About Tuna Scrape
Even if you haven't heard of "tuna scrape" before, you've probably eaten it. Here's what you need to know about this controversial fish product.
Read More -
The Only Cheese You Should Use For Homemade Juicy Lucy Burgers
Juicy Lucy burgers are super simple to make at home - just stuff cheese into the patties before grilling. But what kind of cheese works best for this burger?
Read More -
For The Crispiest Fried Eggs, Baste Them In Oil
If you like your fried eggs on the crispy side, try basting them in oil while they're frying. It's simple, tasty, and a surefire way to achieve crispy eggs.
Read More -
The Secret Ingredient For The Crispiest Chicken Wings Is Probably Already In Your Pantry
If you're making wings, you're probably not using a deep fryer. Fortunately, you probably already have what's needed to crisp them up in the oven.
Read More
