Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.
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).
By decree of the National Consortium Of Cooking Video Producers, all videos published online today must conform to the following standards:
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.
The summer after my freshman year of college, I became a saleswoman for Cutco cutlery. One day I was 19, broke and aimless, living at home and trying to earn beer money without working too hard. The next I was in a stale office, slowly grasping that the marketing position I’d seen advertised on a telephone pole…
Certain dishes are obligatory on the American Christmas dinner table—ham, mashed potatoes, pie, gingerbread. But why not baby back ribs? Battered shrimp? Why isn’t there Christmas chili mac?
Six minutes into the original 1996 infomercial for the George Foreman Grill, product-hawking queen Nancy Nelson segues from ghastly broiler-cooked hamburgers to ask former boxer George Foreman about his then-nine kids (he has a dozen now), so that the audience might acknowledge him as quite the family man. Foreman…
The following is excerpted from Lucky Peach’s newest book, All About Eggs: Everything We Know About the World’s Most Important Food, in bookstores April 4. Read our interview with the book’s queen egg, Rachel Khong.
Food is love. It’s why your family gets together for your favorite meal when you come home, and why your beloved brings you breakfast in bed, or why your friends buy you doughnuts and drinks on your birthday. When you feed someone, it’s a sign you care about their well-being, that you want them to continue to live,…
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.
Possibly but probably not inspired by the 1993 Johnny Depp film “Benny & Joon,” a London cafe recently decided to mash potatoes with a tennis racket—and it ended up costing the owners more than $200,000.
As a child of Seattle, I’m fond of my hometown’s relationship with chicken teriyaki, which is to the Emerald City what cheesesteaks are to Philadelphia and po’boys to New Orleans—a carb-heavy, meat-unabashed, working person’s lunch.
While Supper Club 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.