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.
In a world of over-the-top recipes, gourmet comfort food, and swanky charcuterie, this unapologetically luxe vintage lobster dish deserves a viral comeback.
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Want to eat like Frank Sinatra? Go to the best Italian restaurant west of the Big Apple and order this iconic Italian appetizer that's smothered in breadcrumbs.
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As you load up the grill with everyone's favorites, don't forget to throw one of these into the mix for the perfect barbecue pairing now, and all winter long.
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The beloved Anthony Bourdain once shared that if he could have picked one place for his final meal, it would have been this little 10-seater restaurant.
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Can you smell the PSL? It's that time of year again, folks. Starbucks is releasing a fall 2025 menu that has both comforting classics and tasty new items.
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It's a myth that red wine always needs to be served at room temperature. Here are the red wines that are best enjoyed chilled (and sometimes even cold).
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Fish tacos don't always get a layer of cheese on top, but if you're in the mood for a bit of salty dairy in the mix this is the kind of cheese you should use.
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Cottage cheese is enjoying a resurgence in popularity the likes of which we haven't seen since the 1970s. This brand is one we heartedly recommend.
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Cornbread isn't just the perfect side for chili, barbecue, and collard greens; you can also turn it into an especially delicious breakfast dish.
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When two fruits look so similar, it can be easy to mix them up with one another. Thankfully, this guide shows you how to distinguish one berry from the next.
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Pomegranates aren't the most popular fruit in the produce aisle, but they're boisterous flavor profile is well-loved. This country produces the most each year.
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In the last few decades, chocolate hazelnut spreads have burst on the American scene in a number of iterations. This brand is the gold standard.
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Homemade muffins are good, but they can often lean into bland territory. This simple trick is a great way to upgrade any muffin recipe you like.
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When it comes to grilling fruit, watermelon and pineapple are the most popular choices. But there's a small, juicy fruit that also benefits from a hot grill.
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Jars of pesto are pretty easy to find, but Costco's D.O.P. certified pesto is one to look for. Not only is it a great price, the ingredients are premium.
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Ree Drummond is famous for her filling meals, so it makes sense that one of her favorite hearty stews is a combination of chili and beef stew.
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Canned bacon is popular thanks to its long shelf life and great taste, but the product isn't as popular as some other canned goods. Does it come already cooked?
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If you're a fan of Spanish cuisine, you've probably heard of tapas. But there's a similar genre of food known as pintxos, so what exactly is the difference?
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Themed restaurants can be hit or miss, but this Enchanted Forest eatery in California has us dreaming of faraway lands and fantastic feasts.
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Planet Hollywood was once a big name in the restaurant industry, but these days the franchise is down to just two locations. What happened to the brand?
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Think you love a snappy frank on a steamed bun? You don't as much as this state does. With each person eating almost 500 hot dogs, it ran away with the prize.
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Food photography doesn't always use the exact food being depicted. When it comes to whipped cream, more often than not you're looking at this bathroom staple.
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For a filmmaker who specialized in suspense, Alfred Hitchcock had a lot of fears. His list included police officers, Sundays, and this common breakfast item.
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This old school candy made big waves when it first debuted thanks to its popularity in movie theaters. It hasn't been the same since 1999, here's how.
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Rachel Ray has no qualms with reaching for a store-bought product to speed up a recipe, but this popular condiment is where she draws the line.
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Most restaurants that offer a wine menu will charge you a corkage fee if you want to bring your own. How much should you expect to pay and why?
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A kitchen brigade is a French culinary innovation which seeks to establish order in a chaotic kitchen. What exactly are the different stations involved?
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