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 for her work in media.

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 is a freelance journalist, editor, copywriter, and content marketer with over a decade of experience, including leading food content for an award-winning, niche website. She's always on the lookout for her next baking challenge (preferably involving chocolate).

Education

Ashley has a bachelor's degree in English from Northeastern University and is working on a certificate in copyediting, proofreading, and fact-checking from New York University. She also earned college credit from Skidmore College, UC Berkeley, Goucher College, and Howard Community College. Additionally, she has 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

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
Next Time You Use A Recipe, Don't Forget To Do This While You Cook

While cooking or baking, you might forget to do one crucial thing to your recipe which will make you a better cook and also enhance your recipes for the future.
By Ashley M. Jacobs Read More
Leave It To TikTok To Revolutionize The Way We Line Our Trash Cans

While lining your kitchen trash can might seem like a straightforward task, this simple TikTok trick could make the job even easier. Discover what it is.
By Ashley M. Jacobs Read More
Don't Throw Out That Extra Thanksgiving Pie Crust, Turn It Into A Next-Day Dessert Instead

Thanksgiving means it's time to break out the holiday pie crust, and you can make some delicious sweet treats with the leftover dough in your fridge.
By Ashley M. Jacobs Read More
The Game-Changing Cookie Dough Storage Hack You'll Wish You Tried Sooner

What could be better than freshly-baked cookies at a moment's notice? This game-changing cookie dough storage hack makes satisfying cookie cravings easy.
By Ashley M. Jacobs Read More
How To Clean Your Kitchen With Eggshells — Yep, You Heard Us Right

After whipping up a breakfast scramble, there's no reason to toss those eggshells right into the compost bin. Use them to clean your kitchen instead.
By Ashley M. Jacobs Read More
How To Remove Wax From Cucumbers (And Why You Should)

Waxy cucumbers? Trust us, you don't want that. Luckily, there's an easy way to remove wax from your delicious cucumber before you bite into the crunchy produce.
By Ashley M. Jacobs Read More
Why Powdered Sugar Tastes Metallic And How To Fix It

If you want your powdered sugar to add sweetness to a recipe but instead you're sensing an unsavory metallic taste, here's why and how to fix it.
By Ashley M. Jacobs Read More
Slow Cooker Chai Is The Most Delicious Way To Make Your Home Smell Like Fall

Rather than making homemade chai on the stove, this tea expert says to reach for your slow cooker instead. Your taste buds (and your nose) will thank you.
By Ashley M. Jacobs Read More
Can You Make Pancake Batter Ahead Of Time And How Long Can It Sit?

Pancakes are a classic breakfast dish, and we spoke to executive chef Mayaan Glass for his advice on preparing pancake batter ahead of time.
By Ashley M. Jacobs Read More
The Tomato Soup Breakfast Shortcut That Turns Leftovers Into A Bistro-Worthy Meal

Tomato soup is your ticket to a show-stopping breakfast. Using your leftovers, you'll be shocked how easy it is to make this restaurant-worthy meal.
By Ashley M. Jacobs Read More
Dark Spots On Your Potatoes? Here's What's Causing Them

Potatoes are pretty sturdy as far as vegetables go, but it's not unusual to find them in the grocery store with dark spots on them. What's that about?
By Ashley M. Jacobs Read More
The Key To Making Your Brownies Cakey, Not Fudgy

Look away, Team Fudgy, this one's for the cake-brownie lovers. Bake tender, fluffy brownies every time by unlocking the key to irresistibly cakey texture.
By Ashley M. Jacobs Read More
What You Should Know Before Adding Chia Seeds To Smoothies

You may have heard about chia seeds numerous health benefits, but do you know how to use them properly? Here's what to know before adding them to your smoothie.
By Ashley M. Jacobs Read More
How To Turn Leftover Pizza Crust Into An Ingredient A Lot Of Dishes Call For

If you nibble around a pizza crust and throw it away after, this trick is for you. It's a simple way to turn discarded leftovers into a useful ingredient.
By Ashley M. Jacobs Read More
Got Pennies? Here's What To Expect As Grocery Stores Struggle To Make Change

The United States Treasury will stop minting pennies starting in 2026, but grocery stores are already beginning to feel the weight of the change.
By Ashley M. Jacobs Read More
The Best Ways To Use Trader Joe's SugarBee Apples

Trader Joe's sells SugarBee apples by the bag. And while they're delicious enough to eat on their own, they can be used for so much more in the kitchen.
By Ashley M. Jacobs Read More
Keep Your Bread Fresh For Longer With This Unconventional Vegetable Hack

Bread inevitably will become stale or moldy over time, but keep it fresh for as long as possible with this simple yet unusual trick with a common vegetable.
By Ashley M. Jacobs Read More
How To Ensure Your Portobello Mushrooms Don't Come Out Soggy

Portobello mushrooms are hearty and flavorful but easy to cook incorrectly. Here's how to avoid soggy results and make sure yours turns out perfect every time.
By Ashley M. Jacobs Read More

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