Allison Beussink - The Takeout

Location

St. Louis, MO

School

University of Missouri School of Journalism

Expertise

South American Wines, Food & Wine Pairings, Home Cooking & Hospitality

Allison once interviewed Dr. Oz about his New York Times bestselling book "Food Can Fix It."  
She remembers savoring each bite of a perfectly grilled Argentinian steak with freshly made chimichurri before it was cool.
Allison has extensive hands-on education (including a PreSomm certification) and experience in wine and table service.

Experience

Allison's passion for food, wine, and culture can be traced back to her college days during a semester abroad in Argentina. Since then, she's garnered a decade of experience writing about wine, restaurants, chefs, cocktail trends, travel, fitness, technology, music, beauty, health, and sports at luxury consumer magazines, marketing agencies, publishing companies, and B2B startups. Allison is obsessed with helping home cooks create beautiful tables, plan simple yet elegant menus, and pair memorable meals with delicious wines — especially Chilean cabs and Argentinian Malbecs. She joined The Takeout in 2024 as a news writer. 

Education

Allison has bachelor's and master's degrees in Journalism from the University of Missouri School of Journalism. She spent a semester in Buenos Aires, Argentina, taking Spanish courses at Austral University, and writing and taking photos for the local newspaper, El Sol de San Telmo.

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 Allison Beussink

What It Means When Espresso 'Dies' And How You Can Prevent It

That expresso you're sipping? It started to lose its flavor right after it was brewed. How do you keep that cup from totally degrading? Our expert has advice.
By Allison Beussink Read More
The Types Of Ice You Should Use For A Mocktail

When it comes to zero-proof beverages, the ice matters. Just because a drink is alcohol-free doesn't mean you shouldn't pay attention to the details.
By Allison Beussink Read More
How To Tell If Your Wine Is Corked With Just A Simple Whiff

A bottle of wine can go bad, even before it has been opened. When you do pop it open, here's exactly what to sniff around for to tell if a wine is corked.
By Allison Beussink Read More
We Bet You're Serving White Wine Too Cold If You Grab It Straight From The Fridge

That glass of chilled white wine you just poured looks delicious, but there's a way that you can make it even better. It all depends on when you pour it.
By Allison Beussink Read More
Copycat Good & Gather Brownie Batter Hummus Couldn't Be Easier To Make At Home

When you've got a craving for chocolate hummus, there's no reason to make a Target run. Here's how to make a Good & Gather Brownie Batter Hummus dupe.
By Allison Beussink Read More
The Costco Bakery Item You Might Want To Skip If You're Watching Your Sugar Intake

Costco's bakery is full of sweet desserts and delicious pastries, but if you're watching your sugar intake this is one item you definitely want to avoid.
By Allison Beussink Read More
How To Get Into San Francisco's Notoriously Booked House Of Prime Rib Without A Reservation

San Francisco is home to many fine restaurants, but House of Prime Rib is easily one of the most in-demand. Here's how to get a seat without a reservation.
By Allison Beussink Read More
Cocktail Garnishes May Be On The Chopping Block As Some Bartenders Turn To Minimalism

Some bartenders are starting to worry cocktail garnishes are having an outsized impact on the environment, leading to a debate over whether they're necessary.
By Allison Beussink Read More
The First Labor Day Barbecue Looked A Lot Different Than It Does Today

Hot dogs, hamburgers, poolside grilling, and lawn games probably come to mind when you think of Labor Day, but that wasn't always what the holiday was about.
By Allison Beussink Read More
How To Use Your Costco Membership To Save Big At Restaurants

Having a Costco membership gives you access to wholesale discounts on groceries, but it can also save you money when you're dining out. Here's how.
By Allison Beussink Read More
Where Exactly Does Aldi Source Its Seafood From?

Aldi sources seafood from a variety of locations around the world, and after a high-profile lawsuit, its fish packaging now carries certified logos.
By Allison Beussink Read More
The Thing Shoppers Should Always Do At The Aldi Checkout Lane

Other than grabbing snacks for the ride home, here's what you should do at the Aldi checkout to make grocery shopping a breeze for Aldi's hardworking crew.
By Allison Beussink Read More
That Jar Of Pickles In Your Fridge Is The Key To Sparkling Copper Cookware

There's no need to buy expensive specialized cleaning products to clean copper cookware. Instead, just grab a jar of pickles and get to scrubbing.
By Allison Beussink Read More
Why Ordering Delivery Defeats The Purpose Of Shopping At Aldi

Getting groceries delivered right to your front door may seem like a great move, but it's not worth the trade-offs if you're ordering from Aldi.
By Allison Beussink Read More
The Easy Way Bobby Flay Makes Perfectly Grilled Corn On The Cob

Bobby Flay has been learning, and thankfully sharing, excellent grilling tips for many years, including how to make perfectly grilled corn on the cob.
By Allison Beussink Read More
Are Culver's Burgers Actually Fresh Not Frozen?

Culver's is known for its creamy frozen custard, family-friendly atmosphere, and juicy ButterBurgers, but are those beef patties previously frozen?
By Allison Beussink Read More
Order Your Starbucks Drink Like This And The Baristas Will Thank You

Starbucks drinks come with seemingly endless possible modifications, and if you want to make things easy on your barista, order them in this sequence.
By Allison Beussink Read More
The Cozy New York Italian Restaurant That Taylor Swift Loves To Visit

Taylor Swift is a big fan of Italian food and her favorite spot to dine out is a cozy, Mediterranean-inspired restaurant in New York City's West Village.
By Allison Beussink Read More
Panera's Bread Might Not Be As Fresh Baked As You Think

Freshly baked bread was part of Panera's brand identity for a long time, but now, those loaves, rolls, and bagels aren't as fresh as they used to be.
By Allison Beussink Read More
Don't Throw Out Old Wine — Use It For Braising Instead

Wine doesn't have all that long of a shelf life once it's been opened, but that doesn't mean you need to throw it out. Use it for braising instead.
By Allison Beussink Read More
How To Freeze Fresh Strawberries Without Ruining Them

Here are the best strategies to freeze strawberries, including how to cut them, where to stash them in the freezer, and the tastiest ways to use them up.
By Allison Beussink Read More
The Unusual Way Panera Handles Employee Discounts

Like many fast food and fast-casual restaurants, Panera Bread offers their employees a discount on the chain's food. However, they also add a unusual catch.
By Allison Beussink Read More
This State Is Home To The World's Largest Costco

If you've got the greatest snow on Earth and the largest natural lake in the West, you probably also shop the biggest freakin' Costco. Feeling the Costco FOMO?
By Allison Beussink Read More
Here's How Long It's Still Okay To Stay Past A Restaurant's Closing Time

For those of us who enjoying eating later in the evening, it can be tempting to stick around after a restaurant closes. Here's how long after is acceptable.
By Allison Beussink Read More
There's A Big Difference Between Barbecuing And Grilling Meat

Although we often use the two words interchangeably, barbecuing and grilling aren't the same thing. Here's the difference, and why it even matters.
By Allison Beussink Read More
The Case Against Grilling Corn On The Cob In The Husks

Common grilling wisdom has most people dipping corn into water and setting the whole thing on the grill, husk and all. There's a good argument against it.
By Allison Beussink Read More
How Many Ribs Should You BBQ Per Person For A Flawless Cookout?

You're getting an A in Barbecue Math 101. Nail a flawless cookout with the perfect portions-per-person, for whatever rib variety you're throwing on the grill.
By Allison Beussink Read More

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