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Cook

  • Ingredients
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  • Salesman showing fish to customer over seafood display on ice

    Is Monday Really The Absolute Worst Day To Buy Seafood From The Grocery Store?

    There's some folk wisdom which claims buying seafood on Monday is a bad idea, but this adage is pretty old. Does it still hold true in the age of supply chains?

    By Alba Caraceni 4 min ago Read More
  • cooked cabbage in a metal pot next to a crumpled blue towel

    The Best Way To Cook Flavorful Cabbage Is Also One Of The Easiest

    Cabbage is often pretty bland, but you can cook it like this if you want to try and improve it's flavor. Here's everything to know about the process.

    By Maria Scinto 44 min ago Read More
  • Stuffed jalapeños wrapped in bacon on wood board

    The Sweet And Salty Ingredients That Turn Stuffed Jalapeños Into A Gourmet Treat

    Stuffed jalapenos are a treat for any occasion, but they go from tasty to beautiful when you add this sweet and salty ingredient that no one can deny.

    By Rolland Judd 1 hour ago Read More
  • A collection of salty and high-umami ingredients.

    The Difference Between Umami And Salty

    Salty, we know — think pretzels, bacon, certain sauces. But umami? What exactly does that taste like? And is it any different than salty? We have answers.

    By Willow Roberts 2 hours ago Read More
  • Leftover sushi rolls with crab, avocado, and cucumber

    This Is How Long Leftover Sushi Is Good For In The Fridge

    Even elite sushi-ficionados can end up with leftovers. Learn which types of sushi last in the fridge, and which lil fishies should go straight into the trash.

    By Willow Roberts 2 hours ago Read More
  • Gordon Ramsay cracks egg into pan.

    How To Make Perfect Fried Eggs Like Gordon Ramsay

    Precision is the name of the game for Gordon Ramsay. The celebrity chef even makes his fried eggs in a concise way that also happens to be a perfect recipe.

    By Willow Roberts 3 hours ago Read More
  • A plate of Korean fried chicken.

    What You Should Be Pairing With Korean Fried Chicken For A Balanced Bite

    Korean fried chicken is crispy, juicy, and delicious (all at the same time!) but begs the question: What side pairs with it best? Our expert has some thoughts.

    By Joe Hoeffner 4 hours ago Read More
  • Ham salad on a wooden table with sliced baguette

    12 Old-School Dips Almost Everyone Forgot About

    Forget guacamole, salsa, hummus, or labneh. Rewind a few decades and the dip scene looked very different, as these charming retro dips demonstrate.

    By Fletcher Huntley 4 hours ago Read More
  • Woman eating barbecue in a beautiful home

    The Appliance You Need To Host Korean BBQ From Your Dining Room Table

    You don't have to go to a restaurant to experience great Korean BBQ. You can recreate it at home — and all you need is just one small appliance.

    By Willow Roberts 5 hours ago Read More
  • hands whisking chocolate

    The Overheating Mistake That Causes A Grainy Chocolate Ganache

    Chocolate ganache is a taste that's smooth and rich unless you apply heat, in which case be prepared for a grainy filter which ruins the dessert.

    By Dennis Lee 5 hours ago Read More
  • Top view of two containers of lunch food

    This Lunch Packing Trick Will Save Your Stone Fruits From Bruising

    There's nothing worse than opening up a packed lunch only to find that your lovely peaches, plums, and apricots have turned to mush. Here's how to protect them.

    By Willow Roberts 7 hours ago Read More
  • A red ice cooler full of canned and bottled drinks

    Keep Coolers Cold Longer With This Type Of Ice

    Like it so cold you take your ice on the rocks? Put those freezing temps to work on your favorite drinks by choosing this type of ice for your cooler.

    By Dylan Murray 8 hours ago Read More
  • A top-down view of an uncooked Wagyu steak on a black wire tray

    The Dangerous Wagyu Steak Grilling Mistake That Could Quickly End Your Cookout

    Yes, Wagyu beef is exceptionally tender and delicious meat. But if you're not following this one step by grilling, it could actually spell trouble at a cookout.

    By Dylan Murray 8 hours ago Read More
  • Spoon drizzling caramel into bowl

    Whatever You Do, Don't Leave The Stove When Making Caramel. Here's Why

    Making caramel isn't easy, but the results are worth the effort. If you've decided to make some yourself from scratch, make sure you don't leave the kitchen.

    By Jonathan Kesh 20 hours ago Read More
  • A close up of three brownie squares stacked on a white plate, with a jar of milk out of focus in the background

    Ditch The Water And Use This Liquid In Boxed Brownies Instead

    If your boxed brownies seem a little bland, ditch the water in favor of something richer. This fatty liquid is a good way to get that process started.

    By Ashley M. Jacobs 21 hours ago Read More
  • Cut seedless Persian limes

    Why Your Grocery Store Limes Never Have Seeds

    You might have noticed that most of the limes you can buy in grocery stores don't have seeds. Here's why that is, and how seedless limes are grown.

    By Ben Hillin 23 hours ago Read More
  • Tubs of miso in a supermarket fridge

    How Long Does Miso Paste Last In The Fridge?

    Fermented products have an exceptionally long shelf life, but they still won't taste good forever. Here's how long miso will maintain its quality.

    By Willow Roberts 23 hours ago Read More
  • Molded red gelatin salad on a platter

    Old-School Salads That Hardly Anyone Eats Anymore

    Molded, layered, and overly dressed salads were replaced with fresher, healthier options, as tastes shifted toward lighter, more nutritious fare over time.

    By Elizabeth Arnold 23 hours ago Read More
  • Hands holding plate of French toast with bananas and blueberries

    The Unique Bread You Should Use For French Toast Is So Obvious Once You Realize It

    Brioche, sourdough, and multigrain all make solid French toast, but you're missing out if you haven't tried making breakfast with this type of bread.

    By Willow Roberts 24 hours ago Read More
  • Fresh and dried herbs in white and brown containers

    The Ratio To Use When Substituting Dried Herbs For Fresh Ones

    If a recipe calls for dried herbs but you prefer fresh ones, this is the ratio the experts recommend using when making the swap to ensure quality results.

    By Rolland Judd 1 day ago Read More
  • Filling an ice tray with water

    Why Your Ice Cube Trays Are Secretly Ruining Your Drinks (And The Easy Fix)

    If you've noticed your ice has been ruining your otherwise perfectly good drinks, it may be time to look a little closer. This common flaw has an easy fix.

    By Jonathan Kesh 1 day ago Read More
  • Bowl of savory oatmeal seen from above

    Give Each Bite Of Oatmeal A Mouthwatering Taste Using One Umami Add-In

    Oatmeal is a hearty and delicious way to start your day. But there's a way to make it even better on both fronts, and it requires an unexpected addition.

    By Willow Roberts 1 day ago Read More
  • Different sizes of raw shrimp on ice at a store display

    Decoding The Meaning Behind Grocery Store Shrimp Sizes

    In case you hadn't noticed, shrimp come in different sizes when you buy them at the store. If you find the way sizes displayed confusing, here's the key.

    By Alba Caraceni 1 day ago Read More
  • A strawberry milkshake on a table outside.

    The Tangy Dairy Addition That Makes Milkshakes Extra Creamy

    For a milkshake with the best possible flavor and texture, you need to add this ingredient. Swap out the regular milk if you want the creamiest treat.

    By Kristen Pizzo 1 day ago Read More
  • Glasses with layered yogurt, fruit, and granola parfaits

    Forget Granola — Upgrade Yogurt Parfaits With A Crunchy Breakfast Favorite

    A yogurt parfait needs those crunchy layers to be complete, but granola isn't the only ingredient you can use. You won't regret making this breakfast swap.

    By Willow Roberts 1 day ago Read More
  • Various sizes and shapes of zucchini on an orange background

    Does Zucchini Belong In The Fridge?

    Zucchini isn't as boring as everyone makes it out to be. This versatile ingredient deserves proper storage. But does that mean it belongs in the fridge?

    By Haley McNamara 1 day ago Read More
  • Australian wagyu cattle in a field

    What Makes Australian Wagyu Beef Different From Its Japanese Counterpart

    Though Wagyu beef originated in Japan, Australia has successfully produced its own Wagyu cows. But the difference between the two is more than geographical.

    By Willow Roberts 1 day ago Read More
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