Jet Burnham - The Takeout

Location

Western United States

Expertise

Creative food facts, Food and culture travel itineraries, Cooking shows and trends

Inspired by cooking shows, cultural traditions, and an obsessive amount of research, Jet loves to explore the who-what-when-why-where-and-how of food and creates food-centric travel itineraries to experience culture through cuisine.
A fine-dining menu is her favorite kind of poetry, but she also loves to be creative in her own kitchen.
Jet has received two City Journals Story of the Year awards, as well as nine awards from the Society of Professional Journalists.

Experience

As a freelance writer for the past nine years, Jet has explored food-related features through journalism, blogging, and content writing. In her role as a beat writer for The City Journals, a hyperlocal Salt Lake Area newspaper, she has highlighted culinary programs and food competitions, followed FDA changes to dietary guidelines, and promoted food festivals and events. Jet also worked as head writer at Chipper Newsletter, where she served up complex concepts in bite-sized, approachable pieces through a mix of creative writing, fun food facts, and recipes.

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 Jet Burnham

The 7 Best And 3 Worst Soups To Buy From Costco

We chose a lineup of ready-to-eat soups from Costco's refrigerated section to try them for flavor and quality, including some favorites from Kirkland Signature.
By Jet Burnham Read More
11 Liquid Ingredients That'll Take Scrambled Eggs To Another Level

Nailing the perfect creamy and rich scrambled eggs is as simple as adding one of these liquid ingredients, as per the experts themselves.
By Jet Burnham Read More
8 Types Of Potatoes And The Best Ways To Use Them

Potatoes are a starchy staple, and for good reason. Our three experts explain why versatility is part of the potato's charm and the best ways to use each type.
By Jet Burnham Read More
How The Food Pyramid Has Evolved From 1916 To 2026

The dietary advice shared with Americans has changed significantly over the past century, with the latest guidelines once again updating the food pyramid.
By Jet Burnham Read More
14 Delicious Sauces To Put On Pizza That Aren't Tomato

Tired of tossing the standard tomato sauce on top of your pizza? Next time, try whipping up a pie with one of these 14 delicious alternatives.
By Jet Burnham Read More
14 Ways To Use Leftover Cranberry Sauce That Will Make You Want To Buy More

If no one touches the cranberry sauce at your holiday parties, take advantage of the leftovers. Its jellied texture and tart flavors can enhance many recipes.
By Jet Burnham Read More
12 Unexpected Benefits Of Cooking With Thyme

Far from an afterthought herb in Italian seasoning, thyme is a culinary powerhouse, delivering medicinal, nutritional, and flavorful benefits to your cooking.
By Jet Burnham Read More
8 Foods You Should Never Cook In Cast Iron And 3 You Should

Cast iron skillets are revered by many chefs and home cooks, however, there are certain foods that just don't vibe well with cast iron and should be avoided.
By Jet Burnham Read More
13 Fruits And Veggies To Avoid At Grocery Stores When They're Out Of Season

You might be tempted to pick up out-of-season produce at the store, but these fruits and veggies should be avoided or you'll miss out on flavor and nutrients.
By Jet Burnham Read More
Restaurant Chains That Expanded Too Fast And Paid The Price

The restaurant world can be cutthroat and when a chain expands too quickly, that empire can crumble, leaving behind a trail of shuttered stores.
By Jet Burnham Read More

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