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.
The best peach pies start with the right peaches. Some are easier to pit and prep, while others balance sweetness and tartness for the perfect flavor.
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Soup is best when it's bursting with flavor. If you're adding herbs but still struggling to get the soup recipe to pop, try using this technique.
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If you've been a fan of Aldi, you might know that it's a German brand and assumed the name is a German word. Close, but you're not quite right.
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Lobster meat is a delicacy, but that doesn't mean you always finish what's on your plate. Here's how to properly store it for later and how long it stays fresh.
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Scalloped potatoes can require a few steps to master, but you can shorten the process down by adding one simple ingredient right to the sauce.
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Ever made a soup that was too runny and drank it in disappointment? Use this expert's advice on how to fix it with a simple ingredient for next time.
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In a city full of mediocre bagel shops, this Manhattan spot rises above the rest. Here's why a local thinks this bagel and schmear is the best in NYC.
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With over 400 breweries in the Big Apple, finding that hidden gem might pose a challenge. Luckily, we have a guide to the best taprooms loved by locals in NYC
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A lot may separate your tacos from a restaurant’s, but you can start to bridge the gap by following our expert’s advice on what to do with your tortillas.
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Cooking with alcohol is a great way to imbue your cooking with a booze's various nuances, but if you're using a slow cooker, you need to follow this expert tip.
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There is always some level of risk associated with eating raw seafood, but you can greatly reduce it by avoiding this particular type of fish.
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Turkey and Thanksgiving are nearly synonymous in the United States, and the majority of citizens include some kind of gobbler for the holiday.
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You've probably heard about hacks that will return the luster to your silver utensils. Most don't work, but this method uses science to clean your silverware.
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Making homemade yogurt doesn't involve a lot of ingredients, but the process is precise. Our expert shares why whipping it too much isn't a good idea.
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Fans of Guy Fieri’s ‘Triple D’ show might be surprised to learn that not every restaurant the affable chef visits will make the cut — for one very good reason.
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Curious whether or not 100% white meat actually means there's nothing but white meat? From chicken nuggets to pre-made dinners, this is what that label means.
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Grilled cheese in the air fryer is a treat for adults and children — not only do you save on time, but you don’t sacrifice taste. There is a big caveat, though.
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Sweet and tart lemonade can really shine with a hint of heat. Read these expert recommended tips to make jalapeño syrup and add that to your lemony drink.
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The legendary Martha Stewart is particular about her cooking, hosting, and even her countertops. Here is the countertop material she prefers for baking.
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Drug stores used to be a place where you could get a meal in addition to aspirin and magazines. This included Walgreens, which even had its own chain of diners.
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American breakfasts often consist of sugary cereals, but it wasn't always that way. One key factor caused the shift from bacon and eggs to sweeter ingredients.
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For many coffee drinkers, there is nothing worse than a lukewarm cup of joe -- but do not be tempted to pop that mug in the microwave! Instead, use his gizmo.
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She taught us how to smize, and now she's selling us hot ice cream? Tyra Banks traded runways for sundaes to create Hot Mama hot ice cream, whatever that is.
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Between transportation, accommodations, and activities, you're already spending a lot of money on vacation, but you can save a buck with smart lunch plans.
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You've likely had a corn dog, but don't confuse it with hot dogs in cornbread. Skip the stick and the deep frying to see why this snack tickles your taste buds.
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The popularity of secret menus in the digital age might seem to be a modern invention, but the practice originated in the 1960s with an unlikely restaurant.
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For a celebrity chef, Alton Brown seems down to earth when it comes to cooking, so it might come as a surprise that he swears by keeping a brick in his kitchen.
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