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.
New York cheesecake is well-liked for its creamy texture and luxurious taste by people everywhere, but what ingredients are responsible for that flavor?
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Using a new air fryer for the first time can be an exciting moment, that is, unless it starts stinking the moment you turn it on. Here's what you need to know.
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If you're looking for a simple tomato sauce recipe but you're not a fan of how bland it often turns out, Lidia Bastianich has a simple trick to kick things up.
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Millions of pounds of raw nuts at Costco and Trader Joe's were yanked from shelves after customers were hospitalized with salmonella, and the risk remains.
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Discover why you can cover your Olive Garden feasts with LongHorn Steakhouse gift cards every time. It's simpler than you could ever imagine.
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Lent has a history that goes back centuries, but the tradition hasn't remained exactly the same. Pretzels, however, have been a part of Lent seemingly forever.
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Whiskey is sold in sturdy, aesthetic bottles so it seems like a no-brainer to just store it as-is. Turns out, you may want to be swapping it over.
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Sitting down at a restaurant is usually pretty straightforward, but if you're making this mistake you're probably annoying your server more than you realize.
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Whether you're cooking for one, two, or a family of five, choose the perfect slow cooker size for your kitchen using your space and your favorite recipes.
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Frozen shrimp is an excellent choice most of the time, but that doesn't mean every package is worth purchasing. If it looks like this, put it back.
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Fried food is definitely at its best when its freshly cooked, but sometimes you end up with leftovers anyway. Here's what you need to know before freezing.
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It's not uncommon to reach for the salt or pepper shaker at the dinner table to adjust the taste to your liking, but there's a better way to fine tune flavor.
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Nothing can ruin your meal quicker than cooking these kinds of rice in a rice cooker. Contrary to popular belief, the appliance isn't meant for all rice types.
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Although many people enjoy the taste of alcohol, admittedly it's an acquired taste. If you don't like the burn, here's how to drink vodka neat and enjoy it.
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Frozen french fries don't have to be bland and textureless. If you're trying to make crunchy french fries with great flavor, try adding this surprising step.
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Upgrade your Super Bowl artichoke dip with a surprising addition that will deliver deeper, richer flavor and serious crowd appeal for your guests.
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It's the coveted crab claw with the black tip, but once you know what happens when they're returned to the sea, you'll want to skip stone crab on the menu.
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When deep frying, there's one tool you should never forget to keep beside you -- essential for safety, precise cooking, and perfect results every time.
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How much would you pay for Nathan's Famous hot dogs? This meat packaging company forked over a massive amount of bacon to acquire the iconic hot dog brand.
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Dry aging meat is a highly respected practice in the world of steakhouses and beyond, but how exactly does dry aging manage to achieve that flavor?
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If you want meatballs without the furniture obstacle course, treat yourself to Swedish treats with British flair at the world's only IKEA standalone restaurant.
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Skip the butter next time you smash your spuds, and instead, drizzle in deep, fruity, nutty flavor for mashed potatoes that taste luxuriously rich and creamy.
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You're not being overly sensitive. If you find one of these eye-poppingly odd items in your dish at a restaurant, kindly send your food back right away.
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You may have heard the phrase "the customer is always right," but is that really the case when it comes to special requests at fine dining restaurants?
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Your boring tuna salad needs a spicy citrus kick. Just a dash of this popular Japanese condiment brightens up every ingredient to make your tuna salad shine.
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Craving larger than life meatballs? Discover the Guy-Fieri-approved New York restaurant where a single meatball is large enough to serve as your whole meal.
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Puffy marshmallows and rich hot chocolate are a classic pairing, but this creamy riff might be even better. Here's the best ingredient to top off hot cocoa.
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