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The internet operates on hyperspeed—as fast as it takes for your thumb to flick up your phone screen. It means you may have missed some of The Takeout’s award-eligible food and beverage writing. Fear not! We’ve rounded up some of our proudest pieces of reportage from this past week.


Foods Science columnist Dave McCowan answers a question that’s always vexed me: Do I need to throw away food from the freezer that’s developed a burnt icy surface?


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Staff writer Kate Bernot lives in a cozy home in Montana, and her countertop doesn’t have space for a microwave. This is how she’s gotten around it just fine.


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This is one of my favorite recipes I’ve made this year. It’s taking the New Mexico green chile cheeseburger and mashing it up—well, figuratively—with the classic Tex-Mex queso. I know of a certain sporting event this weekend, of which there will be viewing parties, that could use this dip.


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Staff writer Gwen Ihnat has made it through an entire month without a sip of alcohol. As her Dryuary comes to an end, she looks back at the pluses and minuses—and there’s way more of the former than the latter.


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Our most-read story this week.


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We eat every part of the pig with reckless abandon. Why don’t we drink its milk?


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We are pleased to introduce The Takeout Investigative Unit, and our first reporting project involves matching the correct chip to the correct dip.


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A crash course into the easy-drinking delights of Japanese beer, as well as a look into its burgeoning craft beer scene.


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Gwen Ihnat defends the delicious simplicity of the tuna casserole, and offers her take on this Midwest favorite.


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Our Taste Test feature checks out Campbell’s line of skillet sauces for chicken. One’s really good, one’s really bad, the other two are meh.


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We solicited the advice from some of our favorite chefs around the country for their tips, tricks, and wisdom for chicken-wing sauces and techniques.


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Kate Bernot reverse engineers the perfect party beer cooler, and tells you exactly what and how much to bring to ensure a happy crowd.