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

The Simple Way To Make 17th-Century Lemonade With An Unexpected Ingredient

Lemonade has been around for a long time, though it used to be made quite differently in the 17th century. There was one particular ingredient they used to use.
By Ben Hillin Read More
The Boozy Rice Upgrade That Adds Gourmet Flavor With No Extra Effort

To improve the flavor of your rice, spike it with this popular alcoholic beverage, but be sure to add it at the right moment during the cooking process.
By Ben Hillin Read More
The Disappointing Type Of Matcha Dutch Bros Uses, According To Reddit

Dutch Bros is making big moves in the coffee and beverage market, but Redditors have discovered that their matcha isn't all it's cracked up to be.
By Ben Hillin Read More
The Single Ingredient Anthony Bourdain Called 'The Backbone Of Good Cooking'

This highly adaptable ingredient Anthony Bourdain loved is something most home cooks can easily make, and it's also in some of the late chef's favorite dishes.
By Ben Hillin Read More
This Julia Child Tip Guarantees The Creamiest Tuna Fish Every Time

When it comes to a classic tuna salad, it's all about the texture. To create the creamiest tuna salad ever, here's Julia Child's ingredient tip.
By Ben Hillin Read More
The Major Grocery Store With The Worst Deli

Chances are, sometimes you won't feel like shopping for groceries, and you'll opt for one of the deli options. You might want to avoid this grocery store.
By Ben Hillin Read More
This Could Be Why You Rarely See Golden Delicious Apples In Grocery Stores

Golden Delicious apples were once highly prized for their sweetness, but you don't see them as much in the stores anymore. This could help explain why.
By Ben Hillin Read More
The One Meal Rick Steves Thinks America Does Better Than Europe

Rick Steves is the famous travel guru behind the guidebooks boasting his name. Coming from someone that's well-travelled, this is one meal America does right.
By Ben Hillin Read More
You Can Get A 'Veggie Hot Dog' At Shake Shack (But Only If You Know The Secret Order)

Shake Shack is notably lacking when it comes to vegetarian fare, and their secret menu version of a veggie hot dog probably isn't what you think.
By Ben Hillin Read More
Why Mechanically Separated Beef Was Banned In America

Food safety fears changed the fate of mechanically separated beef in the United States, and the reason ties back to one of the meat industry’s biggest scares.
By Ben Hillin Read More
The Meaningful Reason Behind Tony's Chocolonely's Uneven Slices

The uneven scoring of Tony's Chocolonely bars isn't just for the design. It's actually an intentional detail that reveals the work that goes into making them.
By Ben Hillin Read More
Why You'll Never See A Freezer Or Microwave At An In-N-Out Location

In-N-Out is a staunch proponent of serving high quality food and boasts the fact that you'll never see a freezer or a microwave at any of its locations. Why?
By Ben Hillin Read More
The Fire Safety Tool You Should Always Keep In Your Kitchen

If a fire happens to break out in your kitchen, there's one very important safety tool that you'll want to have on hand to put out the flames.
By Ben Hillin Read More
The Popular Brand Of Oat Milk Dunkin' Uses In Its Drinks

Dunkin' introduced oat milk to its menu in August 2020, riding the oat milk wave to offer customers a non-dairy alternative. But what brand does it use?
By Ben Hillin Read More
The Unassuming Fruits That Can Ruin Your Expensive Granite Countertops

Granite is touted as a durable option, to the point that you can chop food right on it without damaging it. That's true, unless you're cutting these fruits.
By Ben Hillin Read More
How To Mix Up Your Own Tangy Kimchi Mayo

Need to kick your mayo up a notch or two? Whether it's homemade or store-bought, mixing in some kimchi adds crunch, tang, and punch to your favorite condiment.
By Ben Hillin Read More
The Likely Reason Cheetos Stain Your Fingers

Cheetos are deliciously crunchy and flavorful. They're also incredibly messy. Why do Cheetos leave that annoying orange residue on your fingers?
By Ben Hillin Read More
How The Banana Peel Became A Staple Of Slapstick Comedy

Slipping on a banana peel that was left on the ground is a joke that the entertainment industry has used for ages. The gag was inspired by real life events.
By Ben Hillin Read More
The Chewy Texture Behind Your Favorite Gummy Candy Has A Name

Gummy candy has a distinctly chewy texture, but there's a better name for that texture than simply calling it gummy. This is what it's really called.
By Ben Hillin Read More
Cream Cheese Meets This Crunchy Sandwich Addition For A Totally Nutty Bite

While you may scoff at first at the idea of putting cream cheese together with this other ingredient to make a sandwich, try it before you knock it.
By Ben Hillin Read More
How To Weed Out Bad Potatoes At The Store By Following Your Nose

Picking produce out at the grocery store can be overwhelming when they all look roughly the same, but your nose can help you locate the bad potatoes.
By Ben Hillin Read More
This Unlikely Condiment Needs A Starring Role In More Of Your Marinades

Making a tasty marinade is an easy way to up the flavor on your meats and vegetables, but there's one ingredient you've probably been sleeping on.
By Ben Hillin Read More
Going Vegetarian Can Actually Save You Big Money At The Grocery Store

If you're struggling to pay the bills in these financially burdensome times, cutting down on your meat consumption can help you save on groceries.
By Ben Hillin Read More
Alton Brown's Favorite Tinned Fish Brand Is One Of The Trendiest

Tinned fish has turned from an economical ingredient to a bougie treat. Celebrity chef Alton Brown favors this trendy brand known for a high price tag.
By Ben Hillin Read More
Why Becoming A Bartender At TGI Fridays In The 1970s Was So Difficult

There's no shortage of skilled bartenders out there, but even the finest mixologists around would have struggled at TGI Fridays back in the 1970s.
By Ben Hillin Read More
TGI Fridays Claims To Have Invented Potato Skins, But Something Doesn't Add Up

TGI Fridays is known for offering great potato skins, but the chain restaurant goes even further by claiming to have invented them. Is that true?
By Ben Hillin Read More
The Safety Reason Mason Jar Lids Have 2 Pieces

Why does that home-canned jam have a two-piece lid, but the stuff from the store only has one? The reason why may interest you before you can your next batch.
By Ben Hillin Read More

Back