Oyster purists will sneer at grilled oysters. To cook an oyster is to ruin it, they say. Oh, you’ll hear them speak…

Update, July 13, 2020: Commenter SoftPretzels&WooderIce visited Alma Del Mar over the weekend, accompanied by a…

As we’ve covered previously, the cost of red meat and poultry is on the rise in the U.S., thanks to supply chain…

Remember Blue Betty? She was the rare (one in a million!) “cotton-candy” blue lobster who showed up at a Maine crab…

Climate change is accelerating, and a livestock-based food system is a huge part of the problem. Experts agree that e…

You may have noticed that most of the plant-based meat currently available imitates the meat of land animals:…

The giant river prawn is a staple of southeast Asian cuisine. It’s also a very fussy creature. It can live only in…

When people ask me what I’d want my death row meal to be, I ask them, “What did I do?” And then they say, “It…

In addition to getting your five daily servings of fruits and vegetables, and choosing whole grains, and limiting “so…

“I think I broke my toe.”

Like any good Corn Belt Catholic, my earliest experience with fish was being forced to eat it on Fridays instead of…

It was the sign that first drew my attention. In all capital letters, against a glorious, glowing-yellow background,…

It’s a classic tale. Girl meets sandwich. Girl has to share sandwich with two oafs at her table that takes way too…

When I make shrimp cocktail at home, I feel like... an asshole? It doesn’t seem like a dish I should be eating in my…

There’s a seaside tableau—painted by aspirational cooking magazines, travel TV shows, and the Maine Office Of…

I’m just going to say it: We Asians have a fetish with eating things that are very fresh, I’m talking on…

I’ve been riding this food writing racket for more than a decade now, and to this day I still have culinary blind…

There are some foods so polarizing as to leave no middle ground. Raw oysters are one such food. You’ll rarely meet a…

Something pretty cool happened yesterday. It took two hours out of my workday, time that could’ve been spent editing…

All this week, The Takeout’s Kevin Pang will be cooking from Anthony Bourdain’s Les Halles Cookbook and writing…