Interview

Welcome to Hibernation Holiday, The Takeout’s guide to celebrating Thanksgiving in the comfort of your own home—and…

You’re forgiven if you’ve never heard of the occupation “food anthropologist” before. Katherine Spiers hadn’t…

Ruth Reichl is a hallowed name in food and writing and especially food writing. She was the Los Angeles Times food…

Andrea Nguyen is the foremost English-speaking voice of Vietnamese gastronomy in the world, and her 2006 book Into…

Every once in awhile, you encounter a story that makes you say, “Wow, I wish I had been…

By all accounts, actor Matthew Rhys is a busy guy: He’s wrapping up his final season on the acclaimed FX series The…

San Francisco Chronicle food writer and restaurant critic Jonathan Kauffman wondered how the popular hippie food he…

Andrew Zimmern, whose stomach has hosted more animals than Noah’s Ark, has made a career vicariously eating on…

Many books exist about ice cream that explore methodology and technique—the how of making top-notch ice cream. Rare…

The Venn diagram circles of professional basketball writers and food writers overlap very little, but within that…

Ruby Tandoh was a contestant on The Great British Bake Off during its 2013 season, riding to a top three finish with…

Imagine selling the Bloody Mary to a focus group today: “Say, you know what goes well with vodka? Tomato juice!”

Airline food: butt of jokes, favorite subject of ’90s stand-up comedy routines, butt of jokes about ’90s stand-up…

How can the mighty egg be simultaneously associated with such beauty and ugliness?

Sixteen years have passed since Anthony Bourdain entered our consciousness, his memoir Kitchen Confidential slicing…

Pok Pok chef Andy Ricker stopped by Supper Club studios to chat about his adventures in Thai cookery. Watch our…

This June, the breakfast site Extra Crispy held a much-publicized writing contest in which the winner would be…