Cooking School

National Treasures

Mahmudiye Is a Taste of Turkish History

A stew dating back hundreds of years reflects Istanbul's dichotomy.

Rosalind Cummings-Yeates

National Treasures

The Best Street Food in Honduras Began With Dock Workers

The beloved baleada embodies the culture and cuisine of the Bay Islands.

Rosalind Cummings-Yeates

Cooking School

6 Things You Should Know Before Cooking in a Holiday Rental

Avoid typical Airbnb pitfalls when putting together your feast this year.

Micheline Maynard

Cooking School

Why Boozy Baked Goods Won’t Get You (or Your Kids) Drunk

How much alcohol gets baked out of our Butterscotch Bourbon Blondies anyway?

Marnie Shure

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The Takeout Votes for Its Favorite New Grillo’s Pickle Flavor

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3 Easy Ways to Make Any Drink Look Stunning

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The Takeout Tastes the New Takis-Flavored Popcorn

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Make the Smokiest Margarita of Your Life

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The Takeout Tries Truly Vodka Seltzer for the First Time

A.V. Club Live

Learn how to make the perfect guacamole with chef Rick Bayless

At chef Rick Bayless’ stupendously popular Chicago restaurants, about 80 percent of tables will order his guacamole as a starter. So really, his reputation was at stake when we invited him in—ahead of whatever football-viewing party you might host…

New York Times food columnist Melissa Clark on writing her 38th cookbook

Cookbook author Melissa Clark reveals her secret for perfect, speedy roast chicken

Learn to make next-level tuna spread from New York Times food writer Melissa Clark

Kevin Pang

Birria Bible

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Birria Bible

Birria is what your gyozas have been missing

Mexico, Japan, and Vietnam come together in this fun (and borderless) recipe.

Jesse Valenciana

Birria Bible

Burning Questions

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Burning Questions

Is It Okay to Eat Impossible Meat Raw?

How much harm could a little raw plant protein do?

Angela L. Pagán

Burning Questions

What Are ‘Hunky’ Foods?

Sarah Steimer

Burning Questions

Can I Grill on My Apartment Balcony?

Baking Has an Order of Operations, Too

The Takeout

Flavor & Soul

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Flavor & Soul

Watermelon and the seeds of Black freedom

Watermelon is embedded within African American history in complex ways.

Rosalind Cummings-Yeates

Flavor & Soul

Confusion and connection: The yams and sweet potatoes of the African Diaspora

Rosalind Cummings-Yeates

Flavor & Soul

Collard greens: A different kind of root vegetable

Rosalind Cummings-Yeates

Flavor & Soul

On the enduring significance of potato salad

Rosalind Cummings-Yeates

Food Science

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Food Science

MSG is a valuable kitchen staple, if you know how to use it

For many years the five ingredients that have always sat within easy reach of my stove are salt, pepper, olive oil, vegetable oil, and peanut oil. Recently, a sixth ingredient has snuck into the mix, one that I find increasingly valuable: MSG.

Jacob Dean

Food Science

A chef uncovers the secrets of umami

Chef Jenny Dorsey

Food Science

The brief yet meaningful life of beer bubbles

David McCowan

Food Science

Why do sausages scream and explode in the microwave?

David McCowan

Good Gravy!

Chicago's foremost Southern chef reveals his secrets to Thanksgiving gravy

For our final episode of Good Gravy! we turn to Darnell Reed, chef and owner of the acclaimed Luella’s Southern Kitchen in Chicago. Reed’s gravy is a versatile brown gravy ideal over turkey, mashed potatoes, pretty much any savory dish on the…

Learn to make the ultimate mushroom gravy for Thanksgiving

Learn how to make vegan gravy for Thanksgiving

Top Chef's Beverly Kim helps you master Thanksgiving gravy

Kevin Pang

I Melt With You

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I Melt With You

Make coffee ice cream full of rich, deep espresso flavors

Forget cappuccino—this is coffee ice cream for espresso lovers.

Stacey Ballis

I Melt With You

Almond Joy ice cream makes an unforgettable edible gift

Stacey Ballis

I Melt With You

This peanut butter ice cream packs a wallop of sweet and savory flavor

Stacey Ballis

I Melt With You

If you think vanilla is boring, you’re eating the wrong vanilla

Stacey Ballis

Mailbag

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Mailbag

What’s the difference between cocoa powder and Dutch cocoa powder?

Got a cooking question? Email us at hello@thetakeout.com.

Allison Robicelli

Mailbag

Why do I need to buy extra virgin olive oil?

Allison Robicelli

Mailbag

Why are my cakes falling when I take them out of the oven?

Allison Robicelli

Mailbag

How to kill a lobster at home

Allison Robicelli

Make It Till You Fake It

Let's make the crispy open-faced quesadilla from Somebody Feed Phil

I’m on the record as a fan of Somebody Feed Phil, the Netflix travel food series from Everybody Loves Raymond creator-turned-professional wanderlust Phil Rosenthal. It’s a sweet, joyful, non-cynical show in the vein of Anthony Bourdain or Andrew…

Kevin Pang

Make It Till You Fake It

I dehydrated and ground up fried chicken skin. Now what?

My kid just turned 2, and we decided to order fried chicken for his party. It required little work on my part, it was cheap, and a crowd-pleaser. As always, I overestimated the appetite of our guests, and we ended up with two buckets worth of…

Kevin Pang

Make It Till You Fake It

Smoked beef brisket with chocolate mole: magic or fool's errand?

I don’t usually fall hard for food porn, but Texas Monthly BBQ editor Daniel Vaughn posted this picture on Instagram and immediately I convulsed into the hamana-hamana’s:

Kevin Pang

National Treasures

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National Treasures

Mahmudiye Is a Taste of Turkish History

A stew dating back hundreds of years reflects Istanbul's dichotomy.

Rosalind Cummings-Yeates

National Treasures

The Best Street Food in Honduras Began With Dock Workers

Rosalind Cummings-Yeates

National Treasures

If You Don’t Eat This in Albuquerque, You Haven’t Tasted New Mexico

Rosalind Cummings-Yeates

National Treasures

Hawaii Does Hot Dogs Differently

Rosalind Cummings-Yeates

Pastry School

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Pastry School

How to make proper frozen custard

If given a specific ratio of cream, milk, eggs, and sugar, a stirred custard can become the base for one of the richest ice creams around. Any home ice cream maker will churn this stirred custard into rich frozen custard in the course of an…

Dana Cree