Lindsey Reynolds - The Takeout

Location

Brooklyn, NY

School

University of Texas-Austin, University of Mississippi

Expertise

Southern foodways, Food & pop culture, Themed cocktails

Lindsey once spent a weekend camping on the grounds of the Wild Turkey distillery in Lawrenceburg, KY.
Her master's thesis was titled "Gardens, Guns, & Grits: How the New 'New South' is Making Food the Latest Accessory in Social Status"
In 2017, she was named as a "Person of the Year" by TIME Magazine in its story on the Silence Breakers of the #MeToo movement.

Experience

With a writing career running the gamut from airlines to higher education to sustainable living to Southern foodways, Lindsey believes that food is a lens to understand different cultures. Previously, she was part of the first-ever social media team for Southwest Airlines, did public relations for award-winning chefs and restaurants, was the managing editor for Tales of the Cocktail, and was awarded the Nathalie Dupree fellowship at the Southern Foodways Alliance, an institution based at the University of Mississippi, where her research centered on journalism and the media portrayal of the American South. Her work has appeared in Garden & Gun, CNN Eatocracy, Treehugger, The Daily Mississippian, Good Grit, and Oxford magazine.

Education

Lindsey holds a Bachelor of Science from the University of Texas with a major in Advertising and Copywriting, and a Master of Arts in Southern Studies from the University of Mississippi.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Lindsey Reynolds

Give Rice The French Onion Soup Treatment For A Brilliant Baked Dish

Looking to add some extra warmth and comfort to your food? With a few simple ingredients, you can turn rice into a French onion soup casserole that you'll love.
By Lindsey Reynolds Read More
The US State That Anthony Bourdain Never Visited

Anthony Bourdain famously traveled the globe to tell the stories of its various inhabitants, yet he surprisingly never made it to one US state.
By Lindsey Reynolds Read More
The Vintage Green Glassware You Should Never Pass Up When Thrifting

If you love thrifting because there's the chance that you'll discover a forgotten treasure, you need to keep your eyes open for this green plate ware.
By Lindsey Reynolds Read More
The Disturbing Number Of Cows That May Be In One Store-Bought Burger Patty

You may think that a single beef burger patty from your local store or restaurant would come from a single cow, but the truth may surprise you.
By Lindsey Reynolds Read More
Never Ammonia Or Bleach: The Only 3 Ingredients You Actually Need For All-Purpose Cleaner

There's no need to buy cleaners full of harsh chemicals when three basic household items are all you need to make your own cleaning solution.
By Lindsey Reynolds Read More
Why You Never See Different Colored Eggs At The Grocery Store

If you want to shop for pastel eggs, you probably won't have much luck at supermarkets. This is why you really only see white and brown eggs at the store.
By Lindsey Reynolds Read More
The Fall Food Trend Anthony Bourdain Wanted To See 'Drowned In Its Own Blood'

Fans of this famous fall food trend may be disappointed to learn that Anthony Bourdain despised it -- but he reasoning was actually quite sound.
By Lindsey Reynolds Read More
Why You Should Always Mix And Match Kitchen Appliance Brands

If you're in the process of choosing kitchen appliances for your new home, there's no need to stick to one brand only. Here's why you should mix and match.
By Lindsey Reynolds Read More
The Decadent Retro '70s Cake That Hides A Delicious Secret Inside

Retro cakes can be a ton of fun to recreate, but in the Southern U.S., this one never went anywhere. You can find it on diner menus to this day.
By Lindsey Reynolds Read More
Why Quality Dutch Ovens Are So Expensive

Starting to twitch just thinking about the $900 15-quart Le Creuset? Here's why high-end Dutch ovens just might be worth the jaw-dropping prices they command.
By Lindsey Reynolds Read More
Martha Stewart Loathes This 'Hideous' Ingredient

Martha Stewart is a homemaking icon, with millions of fans hanging on her every word, so naturally her take on this popular, bougie food will give them pause.
By Lindsey Reynolds Read More
The US State That Produces More Corn Than The Cornhusker State

Think you know which U.S. state produces the most corn? Here's the one that's leading the pack (and spoiler alert: it may not be the one you're expecting).
By Lindsey Reynolds Read More
The Pork Mistake You're Making Even Before You Start To Cook

Back away from those dried-out pork chops. The key to moist, succulent pork happens before you ever crank up the heat. Here's what you need to know.
By Lindsey Reynolds Read More
If Your Brownies Aren't Crackly On Top, You Might Be Making These Mistakes

There is nothing more disappointing than a bungled, dull brownie. We talked to an expert baker to make sure this never happens to you again.
By Lindsey Reynolds Read More
A Sweet Pantry Staple Is Your Ticket To Caramelized Pork Carnitas

Carnitas turn pork into crispy, delicious perfection when cooked traditionally, which often means lard. But you have a kitchen staple that works even better.
By Lindsey Reynolds Read More
Why You Should Never Store Potatoes In The Fridge

Lots of vegetables can (and should) be stashed in the refrigerator, but potatoes are definitely an exception. Fridge storage has a big effect on spuds.
By Lindsey Reynolds Read More
Why Anthony Bourdain Decided To Never Film In North Korea

Anthony Bourdain inspired fans through his TV shows by traveling to far flung places and diving into the culture, but here's why he never filmed in North Korea.
By Lindsey Reynolds Read More
We Asked A Sommelier What Wine They Drink When They're Not Working

A sommelier's job might be defined by wine, but that doesn't mean they approach every wine like it's their job. Here's what we gleaned from one of the pros.
By Lindsey Reynolds Read More
Clear Vs Dark Liquor: Which Is Better For You?

You may have been told to choose clear liquors over darker spirits if you're keeping your health in mind, but is there any science to back up this claim?
By Lindsey Reynolds Read More
The Most Important Thing To Learn Before Buying Fresh Fruit

Some fresh fruits are bursting with flavor, while others taste like basically nothing. Here's what you need to know to select the best fruit every time.
By Lindsey Reynolds Read More
How Long Unopened Coffee Stays Fresh For

Coffee won't spoil or rot, but that doesn't mean it will be tasty forever. Here's how long that bag of coffee beans or grounds is actually good for.
By Lindsey Reynolds Read More
How To Tell If The Meat You're Buying Has Been Ethically Sourced

Not sure you've got ethically sourced meat in your basket? Go beyond the labels and trendy certifications to uncover the real life story of your meat.
By Lindsey Reynolds Read More
This Is What Makes Korean Fried Chicken So Crunchy

Korean fried chicken is in a class all its own thanks to its superb flavor and dynamic crunch. Here's how this fried chicken genre gets its texture.
By Lindsey Reynolds Read More
Yellow Corn Isn't Sweeter Than White Corn – But There Is A Difference

To squeeze the most flavor out of summer, nothing beats farm-fresh corn on the cob. But the best variety for your dish depends on more than just the color.
By Lindsey Reynolds Read More
The Root Veggie Anne Burrell Used To Elevate Mashed Potatoes

A creamy mash can include more than just potatoes. Anne Burrell's recipe calls for another starchy vegetable that transforms classic mashed potatoes.
By Lindsey Reynolds Read More
The One Type Of Frozen Puff Pastry That's Not Worth Buying

Frozen puff pastry bought from the store is nothing to scoff at, so long as you're avoiding this one version which simply can't compare with the rest.
By Lindsey Reynolds Read More
What Could Happen If You Eat An Unpopped Popcorn Kernel

Other than what your grandma told you about growing a cornfield in your stomach, here's what you risk by chewing and eating unpopped popcorn kernels.
By Lindsey Reynolds Read More

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