Samin Nosrat has a job anyone would envy. She’s a celebrity chef, a food columnist for The New York Times, and is known as the person who taught author Michael Pollan how to cook. In her new Netflix series Salt, Fat, Acid, Heat—based on her best-selling, James Beard Award-winning book of the same name—she travels the…

Here in the Midwest, there’s an appealing crispness in the air, and perfectly sane people who would commonly have no interest in anything so festive are chirping about apple-picking and hay rides and strolling down the street wearing sweaters over plaid collared shirts. There is no bad season to eat a baked potato,…

Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to know about beer but were too drunk to ask. Have a question? Shoot it to beer@thetakeout.com.

Most of us assume that extra virgin olive oil, or sometimes EVOO in recipe shorthand, is the good stuff. After all, cookbooks call for it specifically, and it even has “extra” right there in its name. But what about its non-extra-virgin siblings that might just be labeled “olive oil” or “light-tasting olive oil”? Are…

Despite the slew of headlines, documentaries, and even a United Nations initiative aiming at its reduction, food waste is predicted to rise by one third globally by 2030. That’s according to a new, depressing report from Boston Consulting Group, which found that if current trends continue, worldwide food waste will…

After watching Netflix’s Wild, Wild Country, I try not to use the term “cult” lightly, but I’ll say this: Instant Pot’s most enthusiastic users display a devotion to the combination slow-cooker/pressure-cooker that borders on religious zeal. After receiving mine at Christmas, I joined a couple Instant Pot groups on…

There’s so much optimism on day one of a camping trip. The fresh air! The slightly tough but enjoyable hiking! The scores of fish waiting to be caught! By day three, though, the reality of mosquitos, heat, and your weak ankles have set in, not to mention your cooler is a swampy mess of floating sandwich detritus. I…

Cheers to the detectives at Munchies who remind us that this week is the 20-year anniversary of A Tale Of A Terrible Tiramisu, an article that ran in The Washington Post in July 1998. (Also bless the Post archives for keeping the original story online.) The true tale centers on a young woman who set out to make…

Wander into any high-end gourmet store, or even a normal grocery store, and you can feel immediately overwhelmed by the various cooking oil options. Personally, I’ve watched enough Rachael Ray episodes so that I’m always stocked with EVOO (extra-virgin olive oil). And I usually toss some sesame oil into whatever…

Those of us of a certain age (ahem) may remember a time period (or at least hearing about a time period) when high-school girls took home economics class, and high-school boys took shop. Men were going to grow up and work on their own cars or home repairs, while women would become homemakers and take care of their…

In the course of a life, one stumbles through the occasional invisible door, and once one passes through such a door, there is no turning back. They make a choice, express a preference, mention that they happen to really like this one book or that one color, and bam, the door slams behind them. The old Allison is…

I’m a loyal subscriber to Bon Appetit. But I’ve come to accept that the magazine and others like it have a very different attitude towards camp food than I do. Planning my recent Memorial Day camping trip in southwest Montana, I clicked through a slideshow of beautiful campfire meals: red-wine marinated hanger steak,…

Trust me, I’m a writer. My whole life is about procrastination. Want to have homework for the rest of your life? Embark on an exciting writing career. But unfortunately, when I’m putting off deadlines, I’m usually immersed in bullshit like Words With Friends, Twitter, or Instagram. When I could be procrastibaking!…

It’s late at night, you’re alone, maybe there were a couple of glasses of wine with dinner. You’re too lazy to get off the couch, too awake to sleep. You’re flipping through channels and then something catches your eye. A miracle product, a shiny gadget, promising to change your life for the better for only a few easy…

At The Takeout’s morning meeting today, we started this discussion about the merits of eating the same lunch every single day. Somehow, that led us off a tangent and into a rabbit hole about co-workers who brought/cooked/ate bizarre foods in the office (the cliche being the inconsiderate colleague who microwaves fish).

We’ve already established that millennials spend no time cooking—or shopping at Costco, for that matter—because they’re too busy ruining everything and/or Snapchatting. But just how inept is my generation at basic kitchen tasks? We’re fucking imbeciles.

By decree of the National Consortium Of Cooking Video Producers, all videos published online today must conform to the following standards:

If we could offer one culinary tip ahead of this weekend’s Super Bowl, it’s that premade supermarket guacamole is almost always a terrible idea. Why deprive yourself the pleasures of scooping the creamy avocado flesh from its skin, folding it in with chiles and limes, and mashing it with a fork? It tastes better,…

What strikes me about the Japanese relationship with fried chicken is the frequency of consumption—more often than a once-in-a-while indulgence. In America, eating fried chicken every day is viewed as gluttonous behavior. The same practice in Japan is met with gentler judgment.