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.
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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American Fanta is a completely different product from British Fanta -- these are the ingredient changes that make the US version so distinct.
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Eating raw fish can come with the risk of ingesting sushi worms. Here's what those scary critters actually are, and how to avoid them in fish.
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Anthony Bourdain was a huge fan of sushi, so it makes sense to listen to his sushi advice. This is the type of sushi Bourdain said to stay away from.
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Instant ramen doesn't have to be boring. Turn your instant ramen from a basic snack into a gourmet experience with a sprinkle of this Japanese spice blend.
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Since other written works are protected by copyright law, you might be surprised to find out that copyright doesn't usually apply to recipes. Here's why.
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You might think sushi is all about fish, but rice is just as important. These are the signs to look for in sushi rice to tell if a restaurant is worth going to.
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If you're looking for an easy way to upgrade grilled cheese sandwiches, this simple hack adds more cheese and crispiness in an unexpected way.
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