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

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
When You Should Be Double-Straining Your Cocktails

Double-straining a cocktail involves using a fine-mesh strainer to remove particles that might be left after the initial strain. Which drinks need it?
By Allison Beussink Read More
How Costco's Partnerships Keep The Kirkland Signature Brand So Affordable

Arguably, the best part about going to Costco is feeling like you got a great deal, but how does the chain keep its Kirkland Signature products so cheap?
By Allison Beussink Read More
Make Roasted Carrots Your Favorite Side Dish With This Mexican Spice Mix

Salt and pepper can step aside. This all-in-one mix is the seasoning blend you need for making delectable roasted carrots with a Mexican twist.
By Allison Beussink Read More
You Only Need 3 Ingredients To Make A Watermelon Drink Perfect For Summer

Watermelon is the perfect summer fruit, but why stick to chewing it when you could drink it instead? This watermelon drink only needs three ingredients.
By Allison Beussink Read More
The Best Time To Shop For Large Kitchen Appliances To Save Money

Large kitchen appliances are a big investment. If you want to make sure you're stretching your dollar as far as it can go, this is the best time to shop.
By Allison Beussink Read More
Is It Safe To Grill With Alcohol?

Grilling with alcohol seems like a way to impart the intense flavors of spirits to meats and seafood. It also sounds like a fire hazard waiting to happen.
By Allison Beussink Read More
The Best Time Of Day To Buy The Freshest Rotisserie Chicken

No one wants a shriveled-up, dry, and otherwise tragic rotisserie chicken. That's why you need to head to the grocery store during one of these two time slots.
By Allison Beussink Read More
The Secret To Joanna Gaines' Crispy Fried Chicken Is This Expert Technique

Joanna Gaines knows how to create beautiful homes as part of her Magnolia empire. She can also make a batch of ultra-crispy fried chicken withone special trick
By Allison Beussink Read More
Why Are The Barcodes On Aldi Products So Large?

If you're a frequent Aldi shopper, you may have noticed that the barcodes on the store's products are extra-large. Turns out, it's for a very good reason.
By Allison Beussink Read More
The Buttery White Wine Giada De Laurentiis Buys By The Case

Even though you would find this refreshing and delicious wine on the table of celebrity chef Giada De Laurentiis, it still won't break the bank.
By Allison Beussink Read More

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