Ellery Weil - The Takeout

Location

London, United Kingdom

School

University of Michigan, University College London

Expertise

Food History, Home Cooking, Viral Food Trends

Ellery earned her PhD in History in 2023. As a specialist in the Victorian Era, she has attempted to recreate some of Queen Victoria's favorite meals.
Her 2023 article on the Government Cheese Caves of Missouri was highlighted by author Jack El-Hai and director Julian Simpson in both of their newsletters.
She joined Static Media as a contributing writer for The Takeout in 2025.

Experience

Ellery Weil, PhD, is a writer and historian who has been writing professionally for over six years. She began writing out of pure interest while studying at the University of Michigan, with a feminist issues column for the Michigan Daily, Weil Can Do It, and has kept up with it through her undergraduate and postgraduate studies, eventually turning to writing as a profession. She has written for academic and popular publications, including Atlas Obscura, Messy Nessy Chic, Lilith, Haloscope, Byline, and many more.

Education

Ellery has a bachelor's in political science from the University of Michigan–Ann Arbor, and a master's and PhD in history from University College London.

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 Ellery Weil

Yogurt In Greece Is A Bit Different Than You'd Expect

You might expect that yogurt in Greece is the same as the popular "Greek yogurt" product you see at every grocery store, but that isn't exactly right.
By Ellery Weil Read More
Give PB&J Sandwiches A Makeover With A Delicious Pizza Twist

There is more to peanut butter and jelly than its status as a school lunch favorite. The sweet and savory pair can also make a delicious pizza topping.
By Ellery Weil Read More
The Breakfast Ingredient You Should Use To Sweeten Milkshakes

Take your milkshake from summer to fall with your favorite breakfast ingredient. Who says your milkshake can't get any sweeter, or sweater weather-ier?
By Ellery Weil Read More
The Checkered Vintage Dishware You Should Always Look For When Thrifting

Dedicated thrifters on the hunt for vintage dishware should look out for a distinctive checkered pattern. It's the sign of a beloved company's collection.
By Ellery Weil Read More
The Strange Connection Between Sriracha And Hula Hoops You Never Knew About

Sriracha is a well-known and beloved dipping sauce and ingredient that packs a punch. Did you know it has a strange connection to hula hoops?
By Ellery Weil Read More
The Popular Infused Spirit Britney Spears Loves

Britney Spears has a reputation for being something of a party girl, so when she recently posted about her favorite alcoholic spirit our ears perked up.
By Ellery Weil Read More
The Retro Candy You Can Turn Into A Surprisingly Tasty Old-School Dessert

Think old-school candy can't get any sweeter? Grab a big handful for the delightfully fruity retro dessert recipe that will make you feel like a kid again.
By Ellery Weil Read More
The Luxury Wine Costco Sells For A Steal

You could be poppin' luxury bottles for hot dog-n-soda money. Snag a case of the fine wine Costco sells at a discount, and sip your way to the high life.
By Ellery Weil Read More
This Controversial Way To Butter Toast Is Actually The Easiest

And now for an unexpected hot take on toast. Are you team butter-it-with-a-knife, or do you go full stick with the trend that makes it easier than ever?
By Ellery Weil Read More
Why You're Probably Pronouncing Bologna Wrong

It has a first name, but how do you pronounce it? Bologna etymology may be just as complex as the meat it's made of, but there's only one way to say it.
By Ellery Weil Read More
Is A Pot Filler Really Worth Investing In?

Are pot fillers just a luxe design flex, or are they the key to convenient cooking? From budget, to reno, to daily use, here's why you need one, or don't.
By Ellery Weil Read More
Why Aldi Shoppers Avoid The Store's Bananas

We stan for all things Aldi, but we can't even with the bananas. Here's why the chain's most devoted fans skip the banana display every time they shop.
By Ellery Weil Read More

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