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.
Ants and other pests can be sneaky, so it's important to make sure your pantry is well-protected. Here are the foods you should absolutely double seal.
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When the power goes out or you fridge breaks, you have a window of time to save your perishable food. Unfortunately, it's a relatively short one.
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An air fryer reduces cooking time on meals without losing flavor. But tracking temperature on meat in an air fryer isn't easy, but there is tech that can help.
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Salty, we know — think pretzels, bacon, certain sauces. But umami? What exactly does that taste like? And is it any different than salty? We have answers.
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Even elite sushi-ficionados can end up with leftovers. Learn which types of sushi last in the fridge, and which lil fishies should go straight into the trash.
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Precision is the name of the game for Gordon Ramsay. The celebrity chef even makes his fried eggs in a concise way that also happens to be a perfect recipe.
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You don't have to go to a restaurant to experience great Korean BBQ. You can recreate it at home — and all you need is just one small appliance.
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This regional treat is a far cry from the chocolate bar or gummy bears you might grab at a store in the U.S. It's a candy that you either love or hate.
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There's nothing worse than opening up a packed lunch only to find that your lovely peaches, plums, and apricots have turned to mush. Here's how to protect them.
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Fermented products have an exceptionally long shelf life, but they still won't taste good forever. Here's how long miso will maintain its quality.
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Brioche, sourdough, and multigrain all make solid French toast, but you're missing out if you haven't tried making breakfast with this type of bread.
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Oatmeal is a hearty and delicious way to start your day. But there's a way to make it even better on both fronts, and it requires an unexpected addition.
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A yogurt parfait needs those crunchy layers to be complete, but granola isn't the only ingredient you can use. You won't regret making this breakfast swap.
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Though Wagyu beef originated in Japan, Australia has successfully produced its own Wagyu cows. But the difference between the two is more than geographical.
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A simple BLT sandwich is surprisingly difficult to get right, especially if you're overlooking this common mistake which leaves the bread plenty soggy.
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It may seem like an odd combination, but a cereal milkshake makes more and more sense the longer it sits in your mind. The best part is its versatility.
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Reusable straws are an admirable way to reduce waste, but unless you're holding to this important practice they're probably pretty disgusting inside.
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Maybe you try to shop locally, buy organic when possible, and opt for in-season produce, but mindful consumers should also consider food production efficiency.
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That curl to the fatty edge of a pork chop that happens during cooking — isn't there a way to prevent it? There is, and it's solved by a very easy knife cut.
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No matter how you cook it, asparagus always runs the risk of drying out. However, there's a simple trick you can use to keep your spears fresh before cooking.
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Love Greek yogurt, but hate the cheek pinch? Give plain Greek yogurt the tasty upgrade it deserves with a sweet ingredient you already have in your kitchen.
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The best thing about avocados: everything from taste to versatility. The bad thing: keeping them fresh after first use. But a TikTok user found a clever trick.
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If you have a stick of butter that's starting to turn dark around the edges, you're probably wondering if it's still okay to consume. Here's what to know.
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No matter what your relationship is with gochujang — it's your go-to condiment or a spice to approach with caution — you should know how long your tub lasts.
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Ice may seem like a straightforward cocktail ingredient, but slow-frozen ice cubes make the best drinks. Here's why the ice you're using behind the bar matters.
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Conveyor belt sushi has never had a reputation for high quality fish, given how long those plates of raw seafood sit there. New tech is changing that, though.
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We use ice packs to keep food and beverages cool in a container like a cooler — but how long, exactly, do they stay icy? The answers depends on several factors.
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