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  • A bowl of marinara tomato sauce with tomatoes and basil in the background

    Why Microwaving Uncovered Sauce Is A Disaster Waiting To Happen

    Heating up some sauce for a pasta or a meat dish should be a quick and easy affair. However, putting it in the microwave uncovered is a recipe for disaster.

    By Iva Sorsa-Sunic Read More
  • homemade Italian pasta sauce in skillet with spoon

    The One Ingredient You Should Never, Ever Put In Pasta Sauce

    Pasta sauce seems so simple given how few ingredients typically go into it, but you can get it wrong. This is one ingredient that should never be included.

    By Lindsey Reynolds Read More
  • Crispy chicken tenders on a wooden board, with herbs, ketchup, and fresh tomatoes

    The Retro Ingredient That Makes The Crispiest Fried Food

    Never suffer through another soggy piece of fried chicken again. Swap in this retro ingredient for a crispy crunch that lasts longer than leftovers.

    By Shaun Melady Read More
  • Ina Garten smiling

    Why Ina Garten Thinks One Vegetable Is Totally Underrated

    All vegetables have their place in the kitchen, but they certainly don't all get the same love. One, in particular, stands out to Ina Garten as deserving more.

    By Erica Martinez Read More
  • Alton Brown posing at an event

    Alton Brown's Kitchen Gadget Hack To Remove Watermelon Rinds In A Flash

    Most of us have struggled to successfully remove the rind from a watermelon. Fortunately, Alton Brown has a hack that makes this tricky task extremely simple.

    By Moriah House Read More
  • Salad on a plate at a California restaurant

    Why Restaurant Salads Taste So Much Better Than Homemade

    When you order a salad in a restaurant, you'll often get perfectly balanced flavors that put your homemade salads to shame. We asked two chefs why this is.

    By Maria Scinto Read More
  • Tamales wrapped in corn husks on a brown plate

    Are The Texas Tamales Sold At Costco The Same As Mexican Tamales?

    The pre-cooked tamales that you can buy six dozen at a time from Costco differ from traditional Mexican tamales on a just few small details.

    By Cassie Womack Read More
  • Ree Drummond smiling at an event

    Ree Drummond's Lasagna Gets A Spicy Kick From This Meat Swap

    Ree Drummond’s lasagna swaps the regular meat for something a little hotter, giving the dish a spicy twist. Here’s how to make your own version.

    By Alba Caraceni Read More
  • Two pieces of salmon and asparagus cooking on a cedar plank over a grill

    The Right Way To Use Cedar Planks For Grilling

    Cedar plank grilling is an easy way to add some unique flavor and moisture to your salmon and other food, and following these tips will ensure success.

    By Alba Caraceni Read More
  • Martha Stewart smiling for the camera dressed in a silk shirt and yellow sweater.

    The Beautiful Way Martha Stewart Gives Pancakes A Springtime Upgrade

    Pancakes are a simple and delicious breakfast, but with a clever seasonal upgrade from Martha Stewart herself, they take on a whole new level of charm.

    By Allison Beussink Read More
  • Baked potato topped with sour cream, cheddar cheese, bacon, and chives on a wooden platter

    How Potato Nails Help Baked Potatoes Cook Faster

    Tired of pricking your potato with a boring old fork? Meet the potato nail, a total DIY-core spear that bakes the fluffiest spuds, lickety-split.

    By Alba Caraceni Read More
  • Set of three plastic cutting boards

    Is Your Plastic Cutting Board Making You Sick?

    Plastic cutting boards are getting a lot of attention recently as people begin to question where the microplastics in their body are coming from. Are they safe?

    By Kat Olvera Read More
  • Leftover pizza with broccoli and basil in cardboard box

    The Secret To Super Crispy Reheated Pizza Is This Kitchen Gadget

    That leftover pizza isn't going to eat itself. But you'd like it hot and crispy — which your microwave won't deliver. Luckily for you, there are other options.

    By Erica Martinez Read More
  • Deep-fried fish fillets on a white plate with lemon and tartar sauce

    The Secret To A Perfect Fish Fry Is In The Dredge

    For perfectly fried fish with a golden, crispy crust, the dredge is key. We asked a seafood expert for some pro tips when making it at home.

    By Iva Sorsa-Sunic Read More
  • a stack of yuca root

    What's The Difference Between Yuca And Potatoes?

    Potatoes are a staple ingredient in Western countries, but yuca has yet to carve out its place. What's the difference between these two root vegetables?

    By Lindsey Reynolds Read More
  • Giada de Laurentiis stirs big pot in kitchen

    The Canned Tomatoes Giada De Laurentiis Always Keeps In Her Pantry

    Many home chefs look down on canned tomatoes, but the professionals understand their value. Giada De Laurentiis always keeps this kind in her pantry.

    By Lindsey Reynolds Read More
  • Professional Japanese knife on a stone slab with various sashimi

    Why Do So Many Chefs Prefer Japanese Knives?

    Japanese knives get lots of buzz, but do they really deserve all the hype? Our expert weighs in on how Japanese craftsmanship slices and dices the competition.

    By Dylan Murray Read More
  • Fresh striped bass in ice.

    How To Make Fish Taste Less Fishy

    Fish fillets left in the fridge too long might develop an overly "fishy" taste, but fortunately that issue can be easily reversed with one kitchen staple.

    By Joe Hoeffner Read More
  • Slice of lasagna decorated with herbs

    Why You Should Make Lasagna The Day Before Eating It

    Lets normalize lazy lasagna. Dig into the most delicious reason to make lasagna a day ahead, and discover why you'll never want to eat the fresh stuff again.

    By Maria Scinto Read More
  • Homemade chicken Caesar salad on brown plate.

    Boost Your Chicken Caesar Salad With One Additional Step To The Poultry

    Chicken caesar salad is supposed to have big flavor, but the chicken often comes off bland. Boost the chicken's flavor with one additional prep step.

    By Allison Beussink Read More
  • A soda being poured onto a scoop of ice cream

    Cool Down This Summer By Turning Your Favorite Soda Into A 2-Ingredient Ice Cream

    Want ice cream but can't be bothered to go to the store? Two ingredients and some patience are all you need to make a wonderful soda-flavored ice cream at home.

    By Maria Scinto Read More
  • Two tacos on a platter filled with fish, herbs, and fresh lime

    The Fast And Easy Way To Make Delicious One-Pan Fish Tacos

    For delicious fuss-free fish tacos, try using a simple one-pan method. We asked a seafood expert for some top tips on how to get the best results.

    By Iva Sorsa-Sunic Read More
  • Rice Krispies Treats squares stacked on a white plate

    The Cheesy Marshmallow Treat That Divided TikTok

    Do you cheese up your marshmallows? Well, leave it to TikTok to create a cheesy marshmallow treat that forever divides the internet.

    By Lauren Bair Read More
  • A plate of raw broccoli salad with onions and bacon with a spoon

    Your Raw Broccoli Salad Needs A Warm Dressing To Truly Shine

    Give raw broccoli salad the warm dressing treatment to boost both the taste and texture of the classic dish. Here’s how to make it like a pro.

    By Erica Martinez Read More
  • Two pieces of cooked salmon cooking in a pan sprinkled with fresh rosemary

    The Case For Cooking Salmon Straight From Frozen

    There are many advantages to cooking salmon straight from the freezer, according to this seafood expert. Here’s how to do it for the best results.

    By Alba Caraceni Read More
  • a white dish of ponzu sauce with a large wooden spoon in it

    Ponzu Sauce Vs Soy: How Do They Actually Differ?

    Soy sauce is well-known at this point, but ponzu sauce is a little more obscure. If you've recently come across ponzu sauce, you may wonder how it differs.

    By A.J. Forget Read More
  • halved soft-boiled egg on a plate

    How To Perfect A Soft Boiled Egg

    Fixing eggs with perfectly set whites and smooth, runny yolks is a challenge that has bedeviled cooks for ages. But with a few expert tips, it's easy as can be.

    By Maria Scinto Read More
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