Our favorite award-eligible stories from The Takeout this week

Illustration for article titled Our favorite award-eligible stories from iThe Takeout/i this week
Photo: Chip HIRES/Gamma-Rapho (Getty Images)

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 writing from this past week.

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Not just great with crackers, but pretty dang tasty in a grilled cheese or on a fluffy biscuit.


Four ingredients + Crock-Pot + five minutes of preparation = Takeout staff writer Gwen Ihnat’s weekday special.


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There is only one correct way of eating every kind of candy, and we’re revealing the proper technique.


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So you’re a meat-eater and you’ve got a vegan coming over for dinner. How can you avoid the tofu and side salad cliches? We’ve got a bunch of ideas.


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In Connecticut, a cheeseburger that’s crispy, delicious, and defies structural engineering.


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Our resident Salty Waitress goes full salty on this week’s question.


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The Rocky Diet: Good or bad idea?


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I brake for pea soup.


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Takeout staffer Kate Bernot reveals her go-to, stick-to-your-ribs recipe.

Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.

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DISCUSSION

katiekeys
katie_keys

I don’t have a vegan problem, I have a too-many-work-potlucks problem. This week is a Mexican lunch, I’m on the “side dishes” list and have no idea what to make. I’m getting pretty tired of these theme days happening all the time.

Next week is our employee celebration day, although at least for that I know I’m making German potato salad. Cause there’s no theme.