Apr 14
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Fried chicken is one of the best things in the whole wide world. Even at a fast-food joint, even if it’s tofu or…
Burning Questions
Apr 12
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I mostly bake nowadays as a form of relaxation. Few rituals reset my head as reliably as hitting play on a long…
Mar 25
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Recently, I’ve been on a massive horseradish kick. I got a squeeze bottle of Beano’s Heaveny Horseradish Sauce for…
Mar 5
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When it comes to wine terminology, there are lots of words that swirl around the tasting table: legs, appellation,…
Feb 26
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Look, no one is ever going to mistake a slice of American cheese for a product that came straight from the pastures…
Feb 13
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Feb 5
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Feb 1
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Almost no one remembers to buy tomato paste. It’s one of those pantry items that you take for granted, assuming that…
Jan 29
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Jan 15
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Dec 21
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While potatoes are delicious in essentially any form, and at any time of year (or, really, any time of day), the…
Dec 18
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Dec 16
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Until I read the comments on our most recent Takeout fantasy food draft, I didn’t realize how much chocolate mint…
Dec 7
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I was 18 years old when I first started buying beef to cook for myself. At that time, the butchery section of the…
Dec 4
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Nov 30
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Let’s just cut right to the chase: your spices aren’t fresh. In fact, thanks to how the international spice trade…
Nov 27
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Nov 25
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Good pots and pans tend to be expensive, and that’s especially true for copper cookware, which looks gorgeous, has a…
Nov 6
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Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…
Nov 4
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As people have become more interested in where their food comes from, the wine term “terroir” has seen a rise in…