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Features

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

2/14/20

2:59 PM

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Charcuterie in Brooklyn: A love story

Yveka Pierre

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2/14/20

8:17 AM

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How to keep potato chips fresher longer: a scientific inquiry

Nick Leggin

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2/13/20

8:20 AM

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Slurp’s up: There’s a whole world of noodle soups beyond Campbell’s

Amanda Galemmo

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2/13/20

7:50 AM

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Let break-and-bake cookies be your experimental playground

Jason Horn

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2/12/20

8:33 AM

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With the right pantry staples, anyone can assemble a quick weeknight meal

Micheline Maynard

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2/10/20

1:03 PM

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Features2/10/20

At Kit Kat's U.S. headquarters, new flavors are an art, a science, and a gamble

Aimee Levitt

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2/10/20

8:17 AM

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Features2/10/20

Features2/10/20

Pasta is a love language—here’s what each one means

Danny Palumbo

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2/7/20

7:35 AM

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It’s high time we electrocute some hot dogs and see what happens

John Carruthers

138

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2/6/20

8:34 AM

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Features2/6/20

Features2/6/20

When influencers discovered turmeric, my grandma’s magical cure-all

Pooja Shah

103

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2/6/20

7:33 AM

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Classic cookbooks: The Settlement Cook Book, the way to a man’s heart

Aimee Levitt

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2/6/20

7:20 AM

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I’m a chef. Here are 8 things I wish I’d been told before I opened a restaurant.

Phillip Foss

335

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2/5/20

7:32 AM

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Try “assembling,” the cooking method with a lot less cooking required

Micheline Maynard

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2/5/20

7:11 AM

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Let’s solve more of your pie problems

Allison Robicelli

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2/3/20

7:37 AM

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Features2/3/20

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How the Instant Pot helped me feel like a real Indian cook

Akhila Kolisetty

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2/1/20

10:57 AM

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Features2/1/20

Remembering some of the Super Bowl’s best food and beverage ads

Calle Hack

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1/29/20

8:40 AM

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Features1/29/20

Features1/29/20

Schlock and awe: 3 grown-ups try Rainforest Cafe

Marnie Shure

180

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1/28/20

6:42 AM

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A 60-second intro to Belizean food

Jacob Dean

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1/23/20

8:05 AM

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Features1/23/20

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How I learned to ignore my inner Gwyneth Paltrow and accept my hatred of salmon

Grace Perry

186

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1/23/20

7:53 AM

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The forecasters have spoken: 2020 is the year of the blueberry

Nadia Berenstein

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1/16/20

6:48 AM

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Sharing the following foods is not allowed

Danny Palumbo

176

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It’s high time we electrocute some hot dogs and see what happens

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

I’m a chef. Here are 8 things I wish I’d been told before I opened a restaurant.

Chicago’s hot dogs are variations on a theme

A 60-second intro to Swedish food

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

You can’t get coronavirus at a Chinese restaurant, so please start eating in Chinatown again

Subway’s latest deal great for customers, potentially disastrous for franchise owners

All that and a slab of fried cheese: Is the Hardee’s BFC a BFD?

Charcuterie in Brooklyn: A love story

How to keep potato chips fresher longer: a scientific inquiry

Slurp’s up: There’s a whole world of noodle soups beyond Campbell’s

Let break-and-bake cookies be your experimental playground

With the right pantry staples, anyone can assemble a quick weeknight meal

At Kit Kat's U.S. headquarters, new flavors are an art, a science, and a gamble

Pasta is a love language—here’s what each one means

It’s high time we electrocute some hot dogs and see what happens

When influencers discovered turmeric, my grandma’s magical cure-all

Classic cookbooks: The Settlement Cook Book, the way to a man’s heart

I’m a chef. Here are 8 things I wish I’d been told before I opened a restaurant.

Try “assembling,” the cooking method with a lot less cooking required

Let’s solve more of your pie problems

How the Instant Pot helped me feel like a real Indian cook

Remembering some of the Super Bowl’s best food and beverage ads

Schlock and awe: 3 grown-ups try Rainforest Cafe

A 60-second intro to Belizean food

How I learned to ignore my inner Gwyneth Paltrow and accept my hatred of salmon

The forecasters have spoken: 2020 is the year of the blueberry

Sharing the following foods is not allowed

It’s high time we electrocute some hot dogs and see what happens

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

I’m a chef. Here are 8 things I wish I’d been told before I opened a restaurant.

Chicago’s hot dogs are variations on a theme

A 60-second intro to Swedish food

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

Rice Balls Like You've Never Seen Before

Billionaire Jeff Bezos Figures He Might as Well Try to Help the Planet He Currently Lives On

22 Great Recent Movies You May Have Missed

Charcuterie in Brooklyn: A love story

How to keep potato chips fresher longer: a scientific inquiry

Slurp’s up: There’s a whole world of noodle soups beyond Campbell’s

Let break-and-bake cookies be your experimental playground

With the right pantry staples, anyone can assemble a quick weeknight meal

At Kit Kat's U.S. headquarters, new flavors are an art, a science, and a gamble

Pasta is a love language—here’s what each one means

It’s high time we electrocute some hot dogs and see what happens

When influencers discovered turmeric, my grandma’s magical cure-all

Classic cookbooks: The Settlement Cook Book, the way to a man’s heart

I’m a chef. Here are 8 things I wish I’d been told before I opened a restaurant.

Try “assembling,” the cooking method with a lot less cooking required

Let’s solve more of your pie problems

How the Instant Pot helped me feel like a real Indian cook

Remembering some of the Super Bowl’s best food and beverage ads

Schlock and awe: 3 grown-ups try Rainforest Cafe

A 60-second intro to Belizean food

How I learned to ignore my inner Gwyneth Paltrow and accept my hatred of salmon

The forecasters have spoken: 2020 is the year of the blueberry

Sharing the following foods is not allowed