Ashley M. Jacobs - The Takeout

Location

Maryland

School

Northeastern University, New York University, Cambridge School of Culinary Arts

Expertise

Cookbooks, Cooking tips, Middle Eastern cuisine

Ashley collects new and vintage cookbooks. She owns more than 100 and is working her way through a personal project to make one recipe from each.
She has interviewed several cookbook authors, including Jake Cohen, Paula Shoyer, and Lior Lev Sercarz.
She has won four national awards in Outstanding Digital Outreach for her work in media coverage.

Experience

Ashley comes from a long line of distinguished culinarians with Egyptian and Eastern European roots. She discovered her love of food at an early age while cooking and baking alongside her family. To this day, nothing brings her more joy. Ashley works full time in publishing as a production editor at NASW Press. She's also a freelance writer, editor, and marketer with more than 12 years of experience, including in food content. She started writing for Static Media in June 2025, contributing to Foodie and The Takeout. Ashley loves researching and reporting on several obscure food facts and is always on the lookout for her next baking challenge (preferably involving chocolate).

Education

Ashley holds a bachelor's degree in English from Northeastern University and a certificate in professional copyediting, proofreading, and fact-checking from New York University. She has also taken several recreational classes at the Cambridge School of Culinary Arts.

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 Ashley M. Jacobs

What All Those Oven Settings Actually Mean (And When To Use Them)

Learn what modern oven settings really mean, when to use each for better cooking results, and what to watch out for so you don't ruin your meal.
By Ashley M. Jacobs Read More
The Right (And Wrong Way) To Store Serveware Between Your Big Gatherings

Learn the right and wrong ways to store your serveware between big gatherings, keeping pieces safe, accessible, and ready for use year-round.
By Ashley M. Jacobs Read More
The Unique Shopping Experience You'll Have At The World's Smallest Trader Joe's

The world's smallest Trader Joe's in Boston has one cashier and is only 5,200 square feet, but they make it work! It's a crowded but unique shopping experience.
By Ashley M. Jacobs Read More
What's Up With Those Tiny Handles On Maple Syrup Bottles?

Those tiny handles on maple syrup bottles aren't random -- here's why they exist and what they reveal about design and nostalgia for pancake lovers.
By Ashley M. Jacobs Read More
The Difference Between A Colander And A Sieve And When To Use Them

Sieves and colanders are two types of strainers that are useful in any kitchen. However, they have very distinct functions in both cooking and baking.
By Ashley M. Jacobs Read More
Think Twice Before Trying To Cook Up Your Decorative Fall Gourds

Decorative fall gourds are small, cute, and super seasonal. You might even be tempted to eat them! But before you do, keep these things in mind.
By Ashley M. Jacobs Read More
Keep Your Lettuce From Turning Pink By Switching Up How You Store It

That pink hue that might sometimes appear on your lettuce can certainly be off-putting. Here's how to store your lettuce properly to keep it fresher, longer.
By Ashley M. Jacobs Read More
The Freezer Organization Trick That Most People Don't Bother With

All freezer organization hacks are cool. But this freezer organization trick lets you strategically hide the ice cream sandwiches where only you can find them.
By Ashley M. Jacobs Read More
How To Turn Your Favorite Boxed Muffin Mix Into Delicious Pancakes

In a pinch, you can use the boxed muffin mix sitting in your pantry to make tasty pancakes. The results might surprise you. Here's how to make them.
By Ashley M. Jacobs Read More
Why Are Peanut Butter And Chocolate An Irresistible Combo? Here's The Science

Peanut butter and chocolate are known to be a dynamic duo, but what about these two ingredients that make such a satisfying pairing? Let's look at the science.
By Ashley M. Jacobs Read More
The 2 Ingredients You Need To Turn Boxed Cake Mix Into Cobbler

Craving cobbler but don't have time to whip one up? Transform your favorite boxed cake mix into the fruity dessert with these two ingredients.
By Ashley M. Jacobs Read More
How To Know When It's Okay To Eat With Your Hands At A Fine Dining Restaurant

Learn how to tell when it's acceptable to eat with your hands at a fine dining restaurant, from subtle etiquette cues to guidance from the menu and staff.
By Ashley M. Jacobs Read More
The Sad Truth About How The Lazy Susan Got Its Name

The lazy Susan is a staple for storage and food service, but the name is kind of odd. What's the story behind this classic bit of cookware, anyway?
By Ashley M. Jacobs Read More
Why Your Cantaloupe Is Flavorless

Discover why your cantaloupe may taste flavorless and learn the key signs to spot while shopping at the grocery store to ensure you pick one that's sweet.
By Ashley M. Jacobs Read More
The Laziest Way To Make French Toast Is Also The Most Delicious

Getting French toast just right takes patience and practice. If you're struggling to make this breakfast dish well, this lazy method will be a game changer.
By Ashley M. Jacobs Read More
3 Expert Tips To Remember For The Absolute Best Homemade Chili

Get three expert tips for the best homemade chili from Brian Baumgartner -- famous for his role as Kevin from NBC's "The Office" -- to level up your next pot.
By Ashley M. Jacobs Read More
Work Smarter Not Harder And Buy These Hanukkah Treats From Fast Food Chains

Work smarter, not harder this Hanukkah by swinging by fast food joints for delicious festive treats that save you time and effort in the kitchen.
By Ashley M. Jacobs Read More
A Sweet Nutty Glaze That Instantly Elevates Pumpkin Bread Is Just 3 Ingredients Away

This fall, take your pumpkin bread to the next level in the easiest but most delicious way possible: Add a simple glaze made from only a few common ingredients.
By Ashley M. Jacobs Read More
The Hard-To-Clean Cooking Tool That Wax Paper Shines Effortlessly

That one kitchen tool you dread cleaning doesn’t stand a chance against this easy hack. All you need is something already sitting in your drawer.
By Ashley M. Jacobs Read More
Bobby Flay And Michael Symon Strongly Disagree On This Tomato Sauce Technique

Bobby Flay and Michael Symon are two of the most renowned chefs in the world, but they don't agree on one ingredient that can make or break tomato sauce.
By Ashley M. Jacobs Read More
The Single Addition That Makes Scrambled Eggs Fluffy Like Clouds

There are many ways to cook eggs, but perhaps one of the best ways is by scrambling them. To achieve the fluffiest results, you have to add this one ingredient.
By Ashley M. Jacobs Read More
Cotton Swabs Are The Skinny Heroes That Prevent Smushed Icing On Leftover Cake

If you dread transporting your cake or storing leftovers because the plastic wrap will inevitably smear the icing, you'll want to know this cotton swab trick.
By Ashley M. Jacobs Read More
The Stuffed Cinnamon Rolls You'll Want To Make Every Morning

Adding one simple filling to canned cinnamon rolls adds moisture and an explosion of fall flavor, making them a treat you can enjoy year-round.
By Ashley M. Jacobs Read More
This Is The Only Way To Make A Shirley Temple

It's a festive blend of grenadine, maraschino cherries, and soda. But, as far as we're concerned, there's only one way to make a Shirley Temple. Here's why.
By Ashley M. Jacobs Read More
This Is The Main Difference Between A Calzone And Stromboli

If you've ever gone to a pizza shop and wondered what the difference was between calzone and stromboli, worry no more, because we've got you covered.
By Ashley M. Jacobs Read More
You Can Count On These Fast Food Chains For Gluten-Free Fries

Just because potatoes are gluten-free doesn't mean all french fries are, especially when it comes to fried spuds served at fast food restaurants.
By Ashley M. Jacobs Read More
The Hearty Dish Keith Richards Eats Before Every Rolling Stones Gig

Legendary Rolling Stones' guitarist Keith Richards has a pre-gig dining requirement involving a classic British dish, and he has to be the first to dig in.
By Ashley M. Jacobs Read More

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