How to run a cakewalk that takes the cake
If you’re not sure what a cakewalk is, you’re not alone: I once sat on neighborhood board that wanted to include the…
The Takeout's 2018 holiday gift guide spectacular
The best holiday gifts, we’d like to think, are food gifts. Not just gifts you could eat or drink, but gifts that…
Why our workplace lunches got so sad, and how to fix them
Every day you come into work, boot up your computer, take a sip of coffee, and watch the emails tumble into your inbox…
To cook the best stovetop bacon, start with a cold pan (and other skillet bacon tips)
I run a butcher shop in Chicago called The Butcher & Larder. As you can imagine, in the eight years I’ve spent behind…
Peanut butter is the most American of sandwich fillings
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
From Dagwoods to Hot Browns: The truth behind our favorite sandwich names
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
Grilled cheese is unconditional love in sandwich form
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
The case for “protein salads” as the most American sandwich
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
The case for the sub as the most American sandwich
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
It's not my family's Thanksgiving if we don't destroy a turkey
I’m no longer fooled by the 150-watt sheen of fresh snow and symphony of silverware on fine china—I know that the…
Holy molé: A beginner's guide to Mexico’s heaven-sent sauce
In Mexican families, recipes are heirlooms being passed down from one generation to the next—and a great molé recipe is…
7 gentle rules for hosting the most Midwestern gathering imaginable
I’ve watched my mother host 29 Thanksgivings. This roughly equates to a collective 870 guests, a metric half-ton of…
Salt grinders are bullshit, and other lessons from growing up in the spice trade
Editor’s note: This story was first published in April 2017. We’re republishing it today because its author, Caity…
Learning to love licorice, once and for all
My first taste of black licorice was as recent as 2012, when a friend offered me a Twizzler Bite as we sat watching the…
How to conquer Red Lobster's Endless Shrimp
Endless Shrimp at Red Lobster should be considered a national holiday. If you’ve never been to this glorious…
Tamales are a treat for Día De Los Muertos—and the other 364 days of the year
Mexicans love a good fiesta and we also sure love to eat—fortunately, the two are never mutually exclusive. Día De Los…
Trust me, you do not want to make your own Halloween candy
Eight years ago, I was a freelance food writer just a couple years out of college. I was fascinated by food, but I was…
I desecrated $400 worth of caviar to prove a point I’ve now forgotten
For all its opulence and expense, the dirty little secret of caviar is that it is, in essence, a topping. It’s a…
Paradise frost: Cinnabon's gooey seduction
Welcome to I’ll See You In Courts, a semi-regular meditation on food court cuisine.
How to dine out when you have severe food allergies—and how restaurants can help
I have food allergies. Much more than you care to know, but I’ll tell you anyway: Fish or shellfish send me to the…