In celebration of Trader Joe’s totally legit Comté cheese
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Rec Room
Hearty recommendations from The Takeout staff.
I’ve stopped eating cheese on anything but Cracked Pepper & Olive Oil Triscuits
Just like there’s always money in the banana stand, there’s always cheese in the Bernot fridge. Slices, wedges,…
In praise of the Ferris wheel bar
I don’t often travel for the holidays, but this Christmas, Vegas beckoned. My partner’s mother and her husband moved to…
Original New York Seltzer kicks the coconut ass-can of LaCroix
As much as I love LaCroix, there is one flavor I’ve never been able to stomach. Even worse to me than the blue…
A smug, caffeinated hello from me and my silly coffee warmer
This is what my mornings are like, and infer about me what you will: I wake up, feed the cat, wash my face, brush my…
Where to eat in Chicago if you only have 24 hours in town
Before I launched The Takeout, I was a longtime food writer for the Chicago Tribune. When you have a job like that,…
An apple cider cream pie recipe worth making again and again
In all my years of reading glossy food mags, I don’t think I’ve ever made a magazine recipe twice. Then I met the apple…
Penzeys’ double-strength vanilla will make your holiday baking double-delicious
There are many great things about working with Caitlin PenzeyMoog (author of the January 2019 release On Spice: Advice,…
By The Smoke & The Smell is a quick-read travelogue—and not just for booze geeks
I’d forgive you for assuming Thad Vogler’s book, By The Smoke & The Smell, is pretentious. It’s a travelogue about the…
I may eat Starbucks’ Holiday Turkey & Stuffing Panini every day through 2018
It is no surprise to me that stuffing is America’s favorite Thanksgiving leftover side dish; it’s easily my favorite…
Trader Joe's Everything But The Bagel mix is the most versatile seasoning in our kitchen
How do I put this... I love bagels but I don’t love bagels. One of the great innovations of sandwich-construction is…