Ben Hillin - The Takeout

Location

Denver, CO

School

CU Denver, Miami University of Ohio

Expertise

Fine and rare wines, Coffee regions and preparation, High quality Chinese and Taiwanese teas

Ben's first ever professional pitch was a successful pitch!
He once was in a film critic screening with all of America's top film critics.
Ben was a top seller for one of Manhattan's premiere fine and rare wine stores.

Experience

Ben's career is as diverse as his interests. He has worked in theater, radio, newspapers, and several startups, but has primarily focused on beverages: coffee and wine. He has served some of the best coffee one can buy and has been fortunate enough to try some of the rarest wines in the world (a '93 Domaine Leroy Nuits-Saint-Georges, anyone?). His passion for wine has also branched out into food, as he loves home cooking and exploring Denver's best restaurants. When he's not writing for The Takeout, you'll find him trying new recipes, watching long films, cuddling his dog, or working on his two novels.

Education

Ben Hillin holds two B.A. degrees: one in Film Studies and one in Philosophy with honors, both from CU Denver. He also holds an M.A. in Philosophy from Miami University of Ohio.

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 Ben Hillin

Have The Fire Department On Speed Dial If You Microwave This Fruit

Some fruits do well when heated: pineapple, for one, and many types of berries. But there's one produce favorite that doesn't, and especially in a microwave.
By Ben Hillin Read More
The Banned Beans Chefs Still Secretly Sneak Onto Menus

No one's spilling these beans. Even though they've been banned for decades, chefs sneak these tantalizing beans onto the menu and into your favorite desserts.
By Ben Hillin Read More
Why Your Grocery Store Limes Never Have Seeds

You might have noticed that most of the limes you can buy in grocery stores don't have seeds. Here's why that is, and how seedless limes are grown.
By Ben Hillin Read More
Where Were Fajitas Actually Invented?

Fajitas are a mainstay in many Mexican restaurants, but where did this iconic sizzling dish actually come from? The answer might surprise you.
By Ben Hillin Read More
How You Can Get Your Hands On A Fernet Coin

Fernet Branca is well-loved in the booming cocktail industry and the distillery behind it has capitalized on the hype by producing iconic coins.
By Ben Hillin Read More
Why The USDA Had A Problem With Wolfgang Puck's Frozen Pizzas

The USDA doesn't regulate whether pineapple shows up on pizza, but it definitely had a problem with Wolfgang Puck's frozen pizza line, until the law changed.
By Ben Hillin Read More
This State Produces The Most Rhubarb

Sour and vibrant rhubarb grows abundantly in cool, wet climates, which is why this American state produces more rhubarb than anywhere else in the U.S.
By Ben Hillin Read More
The Wartime Legend Surrounding The Origins Of Cappuccinos

The origin of cappuccino includes a 17th-century wartime legend, but the beloved coffee drink really owes its existence to 20th century technology.
By Ben Hillin Read More
Why Is It Considered Dangerous To Eat Apple Seeds?

Urban legend and parental anxiety tells us to avoid the dangers inherent to eating apple seeds. The truth about apple seeds is somewhat less hysterical.
By Ben Hillin Read More
Why Costco Quietly Removed Cheeseburgers From Its Food Courts

There are probably lots of people that never got to try a Costco food court cheeseburger, and those that did probably don't miss it at all.
By Ben Hillin Read More
Here's How To Remove A Wine Bottle Label Without Fuss

There are a number of reasons you might want to remove a wine label from the bottle once you're done. Here's how to do it without too much fuss.
By Ben Hillin Read More
The Red Lobster Appetizer Fans Can't Agree On

Red Lobster has plenty of menu items that draw in the crowds, but this appetizer is one that's earned a love-it-or-hate-it type of reputation.
By Ben Hillin Read More
What Are Juke Joints And Are They Still Around

You may have heard of a juke joint, but odds are, you haven't been to one. Here's a look at what they are, why they matter, and whether any are still around.
By Ben Hillin Read More
The Famous Cocktail With A Bogus Origin Story

It turns out, the history behind one of our favorite cocktails is a complete lie, made up by the mixologist to promote the drink and the bar that served it.
By Ben Hillin Read More
Here's Why Shrimp Turn From Gray To Pink Once Cooked

Shrimp are one of the greatest quick-costume-change artists of the ingredient world, turning from gray to pink once cooked. Here's why they change color.
By Ben Hillin Read More
The Polite Way To Spit Out Steak Gristle When Eating At A Restaurant

You're at a restaurant with friends, and you've got a mouthful of gristle to get rid of. Where do you put it, and how do you get it there? Here's what to do.
By Ben Hillin Read More
Why Your Rice Keeps Boiling Over And How To Stop It

If you're tired of your rice creating a starchy mess on you stove top every time you boil it, try following this important prep step.
By Ben Hillin Read More
For Crispier Hash Browns, Use This Small Kitchen Appliance

A good plate of hash browns, eaten alone or with all the fixings, is a top three breakfast. If you like them extra-crispy, try making them with this appliance.
By Ben Hillin Read More
The 4th Category Of Alcoholic Beverages Goes Beyond Beer, Wine, And Liquor

The tipsy trinity of beer, wine, and liqour are what most think of when they hear "alcohol," but there's a fourth category that's been tearing up the charts.
By Ben Hillin Read More
Ina Garten Always Keeps This Easy-To-Drink Style Of Wine On Hand

Ina Garten is a queen amongst women who always seems to know what's delicious and what isn't. When it comes to wine, she always keeps this type on hand.
By Ben Hillin Read More
The Fruit That Taco Stands Always Cook With Al Pastor

With al pastor, you can always count on it being delicious, made in a way that resembles shawarma, and marinated with this sweet tropical fruit.
By Ben Hillin Read More
The Chemicals Likely Hiding In Your Favorite Sparkling Water

Sparkling water is refreshing, and often boasts of having no sugar or calories. However, forever chemicals are likely hiding in your favorite fizzy water.
By Ben Hillin Read More
Seacuterie Boards Are A Perfect Excuse To Not Cook Dinner. Here's How To Build One

Grab your favorite bougie tinned fish and get to work making a seacuterie board. Here's what you need to get started on this flavorful, low-key dinner.
By Ben Hillin Read More
The Major Starbucks Controversy Everyone Forgot About

Whether it's union busting, penny-pinching policies, or problematic coffee sourcing, Starbucks has had so many scandals that it's hard to keep up.
By Ben Hillin Read More
This Popular Snack Food Is Banned In Europe But Considered Healthy In The States

The United States and Europe don't always see eye to eye, including with packaged food ingredients. Here's why one American snack is banned across the Atlantic.
By Ben Hillin Read More
Is Bringing Your Own Food Into Movie Theaters Illegal?

It certainly feels sneaky and illicit to covertly bring your own snacks and drinks into a movie theater, but is doing this actually breaking the law?
By Ben Hillin Read More
Why You Should Think Twice Before Buying Unrefrigerated Beer

You might not think twice about going into a store and grabbing a case of beer right off the shelf, but here's why that should give you pause.
By Ben Hillin Read More

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