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

Your Dishes Aren't Really Clean If You Never Do This

No one likes doing dishes, but your dishes may not be getting completely clean if you're not taking this often-ignored extra step about once a week.
By Ben Hillin Read More
This Is Hands-Down The Best Glass To Drink Kombucha Out Of

Sure, you can drink kombucha straight out of the bottle. But if you're trying to enjoy a more elevated mocktail moment, reach for one of these glasses.
By Ben Hillin Read More
The Store-Bought Cottage Cheese We Won't Be Buying Again

Amidst the cottage cheese renaissance, you want to buy the good stuff. We've already tried all the store-bought brands and this one did not deliver.
By Ben Hillin Read More
Is The Meat From Panda Express Cooked From Fresh Or Frozen?

It's a question that every fast food lover has asked themselves, no matter what chain they love. We reached out to Panda Express to get the answer.
By Ben Hillin Read More
The Starbucks Condiment Bar Demonstrates Why We Can't Have Nice Things

It seems like people these days are losing their basic understanding of how to behave in society. The condiment bar at Starbucks is a perfect case in point.
By Ben Hillin Read More
The Spicy Dish That's So Pungent Chefs Have To Wear Gas Masks When Making It

To find one of the world's hottest restaurant dishes, you don't need to go to Southeast Asia. There's some mighty hot curry waiting for you in U.K., too.
By Ben Hillin Read More
You Won't Be Getting Pure Olive Oil On Your Jersey Mike's Sub. Here's Why

Whether your favorite sandwich at Jersey Mike's is the Mike's Way or one of your own creation, no sandwich will be coming with pure olive oil on it.
By Ben Hillin Read More
Why Canned Water Will Never Replace Bottles

Aluminum cans of water are lightweight, recyclable, and popular for seltzer, beer, and even wine, but there’s a big reason they won’t replace plastic bottles.
By Ben Hillin Read More
What You Need To Consider Before Eating Canned Sardines

Rich, savory, and affordable, there's no reason not to eat sardines, right? While that's mostly true, you should definitely take this information into account.
By Ben Hillin Read More
The 'Ugly' Root Vegetable Gordon Ramsay Wants More People To Start Cooking With

Gordon Ramsay never really made himself out to be one of the 'bizarre food' types, but this strange-looking vegetable is one he can vouch for.
By Ben Hillin Read More
Here's What Happens If You Try To Use Espresso Beans In A Drip Coffee Maker

Most people get regular coffee grounds for their drip coffee maker, but what if all you have on hand are espresso grounds? Here's what you can expect.
By Ben Hillin Read More
If You Haven't Cooked Frozen Fries In This Appliance, It's Time You Start ASAP

A soggy french fry is universally disappointing, but if getting your oven ripping hot or your oil up to temp feels like too much work, try this using instead.
By Ben Hillin Read More
Your Frozen Fries Will Taste Super Bland Unless You Do This

Frozen french fries aren't the most inspiring dish out there, but they're even worse when they turn out bland. This is what you need to do to fix them.
By Ben Hillin Read More
Ina Garten's Favorite Cocktail Is As Classy As She Is

Ina Garten has always come across as stylish and sophisticated, so it's no surprise the Barefoot Contessa's favorite cocktail would be a delicious classic.
By Ben Hillin Read More
Yes, Jalapeños Are Becoming Less Spicy – Here's Why

If you’ve wondered whether jalapeños have become less spicy over the years, you’re correct, but the reason they’re changing spice levels is no accident.
By Ben Hillin Read More
The Sweet And Tangy South African Condiment With A Really Unappetizing Name

A popular condiment found in South Africa has a really unappetizing name, and that name may be based on an equally disconcerting bygone medical procedure.
By Ben Hillin Read More
Why Your Glass Of Wine Smells Like Nail Polish Remover

Here's what's to blame for wine that reeks of vinegar or acetone and what winemakers can do to prevent their creations from developing these unpleasant odors.
By Ben Hillin Read More
One Simple Mistake Is Causing Food To Stick To Your Pans

It can ruin an evening (and your meal) when the food you're carefully cooking decides to glue itself to your pan. There is often a simple reason for this.
By Ben Hillin Read More
How To Signal To Your Server Without Coming Off Like A Jerk

Getting your server's attention in an establishment can be confusing — do you raise your hand or say something? Here's what to do to avoid being a jerk.
By Ben Hillin Read More
The Dangerous Reason You Should Never Mix Citrus Cleaners And Bleach When Cleaning Your Kitchen

Citrus cleaners are popular for a reason but bleach is a better fit for tougher jobs. However, there's an important safety reason the two should never mix.
By Ben Hillin Read More
The Unique Yellow Plums That Are (Nearly) Impossible To Get In America

Mirabelle plums are small, yellow plums from France that are deliciously sweet. But good luck finding them in your local market in America — here's why.
By Ben Hillin Read More
For Cocktail Bar Worthy Garnishes, Try Dehydrating Citrus In Your Oven

Skip the bulky food dehydrator and head straight for your oven to make cocktail bar-worthy citrus garnishes that look as incredible as they taste.
By Ben Hillin Read More
Where Should You Be Slicing Your Wine Foil?

Don't just haphazardly hack at a wine bottle's foil. The right way to cut it off is easy and makes it look like you actually know what you're doing.
By Ben Hillin Read More
Is It Safe To Drive With Propane Tanks?

Propane is flammable which means there's some level of risk involved. Is it safe to transport propane tanks in a regular car or do you need special equipment?
By Ben Hillin Read More
This Country Produces The Most Ginger

Ginger is one of the more popular herbs in American kitchens, but it's produced and consumed all over the world. This country produces the most ginger.
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What's The Difference Between Gnocchi And Gnudi?

Most everyone familiar with Italian food has tried gnocchi at some point, but gnudi is from the same region and deserves more love. What's the difference?
By Ben Hillin Read More
Move Over BLTs – BLPs Are The Hottest Sandwich In Town

BLTs are icons in the sandwich world and have an unshakable place at the top of many people's favorites list. However, the BLP could be a new contender.
By Ben Hillin Read More

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