Location
Chicago, Illinois
School
University of Illinois Urbana-Champaign
Expertise
Food and Product Reviews, Cooking and Recipe Development, Restaurant Cooking
- Dennis has written for Bon Appétit (print cover story), Serious Eats, Thrillist, and more.
- He is a former professional pizzamaker.
- He broke the news that the Choco Taco was being discontinued.
Experience
Dennis is a Chicago-based food writer with over 15 years of experience covering everything from local, independently-owned restaurants to reviewing items released by massive fast-food chains. His writing appears in publications such as Bon Appétit, Serious Eats and publications local to Chicago. He's also a former pizzamaker at Paulie Gee's Logan Square, and he now cooks to raise money for various local charities. And if there's one thing he truly believes in, it's that food and cooking should be fun and accessible to all — seriously, play with your food, and laugh at your mistakes, it's okay!
Education
Dennis has a creative writing degree from the University of Illinois Urbana-Champaign.
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.
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When you're looking to get the most bang for your buck on a to-go order, head on over to Texas Roadhouse. This Family Pack is delicious and affordable.
By Dennis Lee
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Fish sandwiches don't have to taste dry and boring when you make them at home. This simple sauce is easy to make yourself and gives the dish a flavor boost.
By Dennis Lee
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Many fast food chains cut out the middle man by making their own sauces, but this fast food chain bucks the trend by offering the best selling BBQ sauce.
By Dennis Lee
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A fan-favorite Costco food court item is quietly returning to select locations, exciting shoppers who missed the longtime staple that existed pre-COVID.
By Dennis Lee
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Costco’s new bakery item is turning heads with a popular flavor customers are already excited about, sparking plenty of buzz in stores and online.
By Dennis Lee
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Olive Garden has plenty of popular items, but there's plenty that's overlooked. These five menu items are definitely worth giving a try next time.
By Dennis Lee
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Don't grab just any package from the grocery store's meat section when you want to make pulled pork. Here's the best cut of pork for the job.
By Dennis Lee
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Dining trends in 2026 are changing, as they do, and as you might suspect nostalgia is a driving force which is on display with the demand for these dishes.
By Dennis Lee
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Trader Joe’s insulated mini tote bags are back just in time for this summer, perfect for keeping snacks cool and carrying groceries in style.
By Dennis Lee
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Aldi skips a common umami-boosting additive in its products, reflecting its ingredient standards and shaping the flavors shoppers experience daily.
By Dennis Lee
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Costco is testing its food court chicken strips (previously available in Canada) in a few Chicagoland locations. Is this item ready to take America by storm?
By Dennis Lee
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Caramelized onions only require two ingredients: a cooking fat and onions. It's a straightforward preparation, as long as you don't make this fat mistake.
By Dennis Lee
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McDonald's is planning a major shift in how customers experience its restaurants, with plans to move away from a familiar self-serve feature over time.
By Dennis Lee
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There's plenty of food in Chicago worth checking out, but this affordable side is an overlooked gem which I think deserves more people's attention.
By Dennis Lee
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You might be using the wrong cookware for your onions if they're not caramelizing the way you hoped. This is the best type of cooking vessel to use.
By Dennis Lee
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Just in time for summer, Nathan’s Famous updates its century-old hot dog recipe, adding new beef for a refreshed take on the classic New York-style frank.
By Dennis Lee
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In a surprising turn of events, a popular barbecue chain permanently ceased operations countrywide. Here's what to know about the sudden closures.
By Dennis Lee
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Birria tacos are typically made with beef, but it's also delicious with goat. As a Chicago local, these are my two favorite restaurants for goat birria.
By Dennis Lee
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McDonald's is looking to cash in on the beverage trend with these sweet and splashy offerings which are sure to satisfy in the summer heat this year.
By Dennis Lee
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It's easy to group pork chops into one category, but there are actually different kinds. Similar to steak, each type of pork chop has its own method.
By Dennis Lee
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Denny's has plenty of classic dishes fit for its casual diner aesthetic, but there's one item on the menu that's honestly pretty boring and worth a pass.
By Dennis Lee
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In the world of steak, a common debate revolves around what type of fat is best. If flavor is what you're after, does olive oil or butter win out?
By Dennis Lee
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Potato salad deserves an upgrade, which is why you should be substituting in this flavorful Italian sauce the next time you need a gourmet side dish.
By Dennis Lee
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Don't worry -- Jack in the Box's signature curly fries are in the clear. But this crispy fried side has a weird taste, and you're better off skipping them.
By Dennis Lee
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Frying eggs in a nonstick pan is easy and straightforward, but that doesn't mean you can set it and forget it. For better eggs, don't skip this step.
By Dennis Lee
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If you live in the Chicago area and wish sashimi prices were more affordable, this is one deal you'll want to keep in mind, but it's not at a restaurant.
By Dennis Lee
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Pop-Tarts are supposed to taste like sweet breakfast pastries, which is why this particular flavor is a big letdown thanks to its strangely vitamin-like taste.
By Dennis Lee
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