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.
Water chestnuts effortlessly absorb smoky, meaty flavor for a crispy Christmas appetizer that takes minutes to make, and seconds to disappear.
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It's easy to miss the details in logos that haven't changed much in 100 years, but the Campbell's Soup medal on their iconic cans still deserves a second look.
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Restaurant chains are so ubiquitous they often seem invincible, but it's really not the case. This seafood restaurant chain is now down to just 15 locations.
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Ina Garten's ingredients are always good, but when it comes to her favorite upgrade for the classic BLT, expect this luxuriously briny meat to taste great.
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Nothing says holiday like a classic blue Danish cookie tin, but many Costco shoppers are steering clear of the festive item this year for this major reason.
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Try the sizzling cooking trick for dessert pizza that adds smoky sweetness to your fruit toppings, for a pie that slays the dessert table, and your taste buds.
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Restaurants are required to follow strict guidelines to ensure customers aren't getting sick when they eat there. This California restaurant missed the mark.
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Costco's Kirkland Signature peanut butter was a hit with many, but fans of the product are quickly noticing it's not on the shelves. Here's what replaced it.
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As a world-traveled chef, Andrew Zimmern has crafted some of the most exquisite dishes you've ever seen -- but when he's home, he prefers to keep things simple.
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You don't need the luck of the Irish to eat on a budget in Ireland. Rick Steves taps Ireland's most hospitable, affordable eateries for comforting Irish treats.
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Maine and Rhode Island are both known for serving up clam chowder, but the two varieties are not the same. The difference is all in the consistency.
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Mushroom soup should be rich with umami and bursting with flavor. If your version keeps coming up short, add this simple ingredient just before serving.
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Cracker Barrel's famous pancakes are a fan favorite, but what makes them so tasty? The secret is the special blend of three types of flour used in the batter.
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While there are several ways to cook pulled pork, this simple method involves using a can of a popular soft drink for a unique flavor profile.
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Johnny Cash loved a good meal almost as much as he loved a good song. This classic Southern dish was one he had his own personal recipe for.
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Rao's is the king of marinara, but once you try the Aldi copycat marinara that tastes better than the original, you'll ditch higher priced Rao's for good.
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One key ingredient can transform your fried rice from common to exceptional. This sweet, tangy addition elevates the dish by bringing extra umami.
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Where do you fall on the Thanksgiving dressing versus stuffing debate? Bobby Flay made his preference for dressing very clear. Here's the reason why.
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If you're like us, you have a soft spot for the Costco bakery. Dessert fans can rejoice this time of year with a new bar cake hitting store shelves.
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As delicious as Thanksgiving meals can be, there's always the anxiety over what to do with leftovers. Here's a sweet breakfast solution for your pumpkin puree.
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Who doesn't love the crunch of the perfectly toasted crouton? Give your salad croutons a flavor upgrade by trying this super fun ingredient swap.
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Ree Drummond was a vegetarian back when she was in college. Turns out, this was the exact dish that made her change her mind and she hasn't looked back since.
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Corn tortilla chips make solid nachos, but they are not your only option. Open yourself up to a new world of nachos when you swap them out.
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The late Loni Anderson didn't get famous working a skillet over a stove, but her go-to pasta dish is one that deserves a little recognition at the table.
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Think the price of tequila at Costco is too good to be true? It might be. A new lawsuit claims Kirkland tequila may not be the premium product you think it is.
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S'mores are an enduring cookout classic, but that doesn't mean you can't shake them up. Here's a fun take on traditional s'mores that's endlessly customizable.
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Maybe you don't get a T-shirt and your photo on the wall if you eat it, but Rick Steves says Europeans are obsessed with this sweet, savory all-American meal.
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