AUG. 2 UPDATE: If you’re reading this on Thursday and it’s close to lunch time, the following is happening right now.

Summer brunch for a crowd can be a bit daunting. All those dishes, many which have to be served hot to be their peak deliciousness (we’re looking at you, eggs), and all done in the morning when many of us are not at our most efficient. Having some make-ahead casseroles in your repertoire can make brunch life much more…

While The Takeout has espoused the wonders of the smashed burger, the classic thick, grilled, pink-in-the-middle patty remains the preferred tack among burgermeisters. With this approach, there is one goal above all others: Keep that burger juicy. It’s a binary proposition separating success from failure.

Roughly 10 years have passed since the great national burger freakout took hold. No one knew when or where it began, nor the identity of burger patient zero, but seemingly overnight our nation fell into a mania not seen since Ray Kroc franchised a fast-food hamburger concept from brothers Richard and Maurice McDonald.…

As a state, Connecticut is so small, it barely warrants a professional sports team (no offense to the Hartford Yard Goats). Outsiders associate the state with New Haven pizza, common-sense gun regulations, and unchecked affluence. Rarely are people aware that the state is home to one of the best cheeseburgers in the…

Some questions don’t need answering. Take this one, for example—“Which is healthier: a hot dog or a hamburger?”

Umami Issues is The Takeout’s exploration of cooking food with the rich, savory, mysterious taste sensation known as umami. 

Why is fast food a pejorative? It carries the perception of mediocrity, as food for people of a lower social standing, and I’ve always found that unfair and classist. Truth is, that a restaurant could expeditiously serve a fried chicken with the consistency and quality of Popeye’s—even if it’s been sitting under a…