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Features

FeaturesStories from The Takeout about food, drink, and how we live.

1/16/20

6:48 AM

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Features1/16/20

Features1/16/20

Sharing the following foods is not allowed

Danny Palumbo

170

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1/13/20

7:52 AM

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Features1/13/20

Features1/13/20

Skeptical of bone broth? There are lots of reasons to embrace it

Danny Palumbo

138

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1/13/20

7:45 AM

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Features1/13/20

Features1/13/20

Navigating disability in the kitchen is all about finding the right adaptations

Mark Hay

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1/13/20

7:32 AM

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Features1/13/20

Features1/13/20

I love my rare European chili paddle like a child

Nick Leggin

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1/10/20

8:08 AM

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Features1/10/20

Features1/10/20

A 60-second intro to Swedish food

Jacob Dean

103

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1/9/20

7:55 AM

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Features1/9/20

Features1/9/20

Summer is brief, but it’s always canned tomato season

Stacey Ballis

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1/9/20

7:41 AM

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Features1/9/20

Features1/9/20

Every office worker needs a snack drawer

Aimee Levitt

114

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1/6/20

7:10 AM

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Features1/6/20

Features1/6/20

Pride, prejudice, and black coffee: How I overcame my fear of cream and sugar

Nick Leggin

204

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12/29/19

1:25 PM

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Features12/29/19

Features12/29/19

Learning to love licorice, once and for all

Marnie Shure

118

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12/27/19

1:32 PM

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Features12/27/19

Features12/27/19

The Takeout’s best stories of 2019

The Takeout Staff

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12/19/19

8:32 AM

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Features12/19/19

Features12/19/19

On writing—and baking—in the new year

Pooja Makhijani

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12/18/19

9:04 AM

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Features12/18/19

Features12/18/19

Embracing the chaos of croquembouche, the most delicious holiday decor

Lindsay Adams

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12/11/19

8:39 AM

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Features12/11/19

Features12/11/19

Ingredients in a Beer Mile: water, malt, hops, yeast, merciless entropy

John Carruthers

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12/5/19

7:26 AM

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Features12/5/19

Features12/5/19

Puff pastry is a kitchen fear worth conquering

Melissa Kravitz Hoeffner

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12/4/19

7:00 AM

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Features12/4/19

Features12/4/19

The very best French toast doesn’t even need syrup

Danny Palumbo

112

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12/2/19

7:16 AM

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Features12/2/19

Features12/2/19

Nearly every culture has a hand pie—for good reason

Lily Waite

155

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11/26/19

8:54 AM

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Features11/26/19

Features11/26/19

How to make Thanksgiving cleanup suck less

Nick Leggin

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11/25/19

8:46 AM

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Features11/25/19

Features11/25/19

5 lessons I’ve learned from 27 years of hosting Thanksgiving

Stacey Ballis

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11/22/19

9:13 AM

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Features11/22/19

Features11/22/19

All hard candies are either a Coke or a Pepsi

Marnie Shure

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11/21/19

9:06 AM

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Features11/21/19

Features11/21/19

Hamburger Helper makes the worst Thanksgiving ever

Aimee Levitt

128

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What catching, killing, and cooking trout taught me about food

Navigating disability in the kitchen is all about finding the right adaptations

Johnny's O's is more than a hot dog stand: it's Chicago's history

We sell our pizzas for $16.50. Here's how the costs break down.

A 60-second intro to Swedish food

On writing—and baking—in the new year

“Dry January” menus should be available all year long

Grieving a loved one and missed your restaurant reservation? That’ll be £660

Mysterious masked squatter in ceiling of Washington grocery confounds police

Sharing the following foods is not allowed

Skeptical of bone broth? There are lots of reasons to embrace it

Navigating disability in the kitchen is all about finding the right adaptations

I love my rare European chili paddle like a child

A 60-second intro to Swedish food

Summer is brief, but it’s always canned tomato season

Every office worker needs a snack drawer

Pride, prejudice, and black coffee: How I overcame my fear of cream and sugar

Learning to love licorice, once and for all

The Takeout’s best stories of 2019

On writing—and baking—in the new year

Embracing the chaos of croquembouche, the most delicious holiday decor

Ingredients in a Beer Mile: water, malt, hops, yeast, merciless entropy

Puff pastry is a kitchen fear worth conquering

The very best French toast doesn’t even need syrup

Nearly every culture has a hand pie—for good reason

How to make Thanksgiving cleanup suck less

5 lessons I’ve learned from 27 years of hosting Thanksgiving

All hard candies are either a Coke or a Pepsi

Hamburger Helper makes the worst Thanksgiving ever

What catching, killing, and cooking trout taught me about food

Navigating disability in the kitchen is all about finding the right adaptations

Johnny's O's is more than a hot dog stand: it's Chicago's history

We sell our pizzas for $16.50. Here's how the costs break down.

A 60-second intro to Swedish food

On writing—and baking—in the new year

Xbox Players Are Digging Out Their Old 360s To Get Around Microsoft's Gamertag Restrictions

When Star Trek: The Next Generation Was Bad, It Was Truly Horrendous

What Is Wuhan Coronavirus and How Much Should You Worry About It?

Sharing the following foods is not allowed

Skeptical of bone broth? There are lots of reasons to embrace it

Navigating disability in the kitchen is all about finding the right adaptations

I love my rare European chili paddle like a child

A 60-second intro to Swedish food

Summer is brief, but it’s always canned tomato season

Every office worker needs a snack drawer

Pride, prejudice, and black coffee: How I overcame my fear of cream and sugar

Learning to love licorice, once and for all

The Takeout’s best stories of 2019

On writing—and baking—in the new year

Embracing the chaos of croquembouche, the most delicious holiday decor

Ingredients in a Beer Mile: water, malt, hops, yeast, merciless entropy

Puff pastry is a kitchen fear worth conquering

The very best French toast doesn’t even need syrup

Nearly every culture has a hand pie—for good reason

How to make Thanksgiving cleanup suck less

5 lessons I’ve learned from 27 years of hosting Thanksgiving

All hard candies are either a Coke or a Pepsi

Hamburger Helper makes the worst Thanksgiving ever