The most useful tips, tricks, tasty knowledge we learned in 2018
What you need to know about our jobs at The Takeout is we don’t fashion ourselves as experts in food and drink. We…
Southern states home to worst kitchen-fire damages
Setting your kitchen aflame is something of a cooking punchline—“I’m so clumsy, I’ll probably set the house on…
Last Call: Time announces one very simple way to eat healthier
Surrounded by Christmas cookies and candy and planning big meals ahead, some of us are grappling for ways to balance…
To cook the best stovetop bacon, start with a cold pan (and other skillet bacon tips)
I run a butcher shop in Chicago called The Butcher & Larder. As you can imagine, in the eight years I’ve spent behind…
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Netflix's Salt, Fat, Acid, Heat breaks food down to its simple, delicious basics
Samin Nosrat has a job anyone would envy. She’s a celebrity chef, a food columnist for The New York Times, and is known…
We made baked potatoes 8 different ways to find the one perfect method
Here in the Midwest, there’s an appealing crispness in the air, and perfectly sane people who would commonly have no…
Ask Kate About Beer: What’s the best beer to cook with?
Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to…
What is non-extra virgin olive oil, and when should I use it?
Most of us assume that extra virgin olive oil, or sometimes EVOO in recipe shorthand, is the good stuff. After all,…
What are the small steps you take to combat food waste?
Despite the slew of headlines, documentaries, and even a United Nations initiative aiming at its reduction, food waste…
5 foods that I, a sane person, cook in my Instant Pot regularly
After watching Netflix’s Wild, Wild Country, I try not to use the term “cult” lightly, but I’ll say this: Instant Pot’s…
How to expertly pack a cooler
There’s so much optimism on day one of a camping trip. The fresh air! The slightly tough but enjoyable hiking! The…
Last Call: What’s your worst recipe screw-up?
Cheers to the detectives at Munchies who remind us that this week is the 20-year anniversary of A Tale Of A Terrible…
What’s the best oil for different sauté needs?
Wander into any high-end gourmet store, or even a normal grocery store, and you can feel immediately overwhelmed by the…
What ever happened to home-economics class?
Those of us of a certain age (ahem) may remember a time period (or at least hearing about a time period) when…
What’s the best way to hard-boil and peel an egg?
In the course of a life, one stumbles through the occasional invisible door, and once one passes through such a door,…
Real camping food is unglamorous, easy, and ugly
I’m a loyal subscriber to Bon Appetit. But I’ve come to accept that the magazine and others like it have a very…
Last Call: New way to waste time—The Procrastibake
Trust me, I’m a writer. My whole life is about procrastination. Want to have homework for the rest of your life? Embark…
I cooked for an entire week using only food gadgets “As Seen On TV”
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…
Are you the office weirdo who cooks fish in the break room?
At The Takeout’s morning meeting today, we started this discussion about the merits of eating the same lunch every…
Report: Millennials can't cook for shit
We’ve already established that millennials spend no time cooking—or shopping at Costco, for that matter—because they’re…