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.
Foaming milk for your latte at home never quite lives up to coffee shop expectations, so we asked a former barista which dairy and alternative milks foam best.
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Julia Child was legendary in whipping up French cuisine on the stove and in the oven, but she saved certain tasks for the convenience of the microwave.
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Don't waste another dollar on subpar chocolate. Next time you're jonesing for a TJ's sugar rush, indulge your sweet tooth in any chocolate bar except this one.
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The Kraft company is no stranger to food recalls, and its mac and cheese went through a major recall a few years back that spanned the globe.
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Lasagna is a classic dish, but the recipe doesn't need to have grown stale. Use this expert trick for a plate of lasagna with some serious wow factor.
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In a taste test of Hidden Valley's new ranch flavors, one stood out — not because it was good or bad, but for being totally familiar with one minor twist.
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It doesn't have to be a sad day when you scoop the last bit of Nutella from the jar. Instead of tossing it out, savor it once last time by making a drink.
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One common way to improve scrambled eggs is to add dairy to the mix, but that isn't an option for some people. Here's how to make eggs better without dairy.
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If you're planning on trying out a new steakhouse restaurant but aren't entirely sure about the quality, check for this menu red flag for a quick assessment.
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If you're trying to maximize the quantity of protein you get in your Chipotle burrito or burrito bowl, this slightly sneaky strategy gets the best results.
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It may not be the first item that comes to mind when making deviled eggs, but adding a teaspoon of this ingredient will give it the zip it needs.
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We turned to expert Chris Blatner to find out how to properly pair pecans with bourbon for snacks or in baking, and the results were delicious.
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That sparkling water next to your espresso isn't an accident. Get the most out of both drinks by tapping into delicious traditional and innovative combos.
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Tuna salad loves being jazzed up. One particular ingredient lends sweetness, acidity, and texture, and pairs beautifully with the rich fish.
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The Takeout spoke to Russell Kook, executive chef at The Bellevue in Chicago, Illinois, about his favorite way to sweeten up a steak marinade.
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Transform your classic macaroni and cheese recipe by mixing this into the comforting casserole, or as a delicious and savory topping.
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Wild-caught meat in particular is known for having a gamey taste, but is the real culprit simply cooking it wrong? Here's what the experts have to say.
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Ready to take your relationship with Chili's chips and salsa to the next level? Realize true love with this creamy twist on your favorite appetizer.
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There are so many different people in countries and cultures around the world who celebrate Eid, so these are some of the most popular global Eid dishes.
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