Jonathan Kesh - The Takeout

With Us Since

2023

Location

New York, New York

School

The New School, New York University

Expertise

Greek Food, NYC Restaurants, Breweries

Jonathan wrote his first food article for his college newspaper, where he covered the opening of a now-defunct croque monsieur shop in Greenwich Village.
He joined Static Media in 2023, in addition to Chowhound, he has also written for The Daily Meal and Foodie.
He'll try nearly anything that has hummus in it.

Experience

Jonathan is a writer, editor, and teacher from San Jose, California, who currently lives in Queens, New York. He's written about a wide range of offbeat topics across several publications such as The Rumpus, Comic Book Resources, Mashable, Content Magazine, and elsewhere. He's also taught writing classes at middle schools in New York City.

Education

Jonathan has an MFA in creative writing from The New School, and an undergraduate degree in media studies from New York University.

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 Jonathan Kesh

Coffee Vs Yerba Mate: Here's Which Has More Caffeine

When it comes to caffeine, most Americans are reaching for coffee, but yerba mate is becoming more popular. Here's which drink has more caffeine.
By Jonathan Kesh Read More
Never Deal With Stuck Fish Again Using Alex Guarnaschelli's Pan-Searing Tip

A common problem with cooking fish on the stove is that the meat often gets stuck to the pan. You'll never have that problem again thanks to Alex Guarnaschelli.
By Jonathan Kesh Read More
McDonald's Frying Oil Might End Up Fueling The Plane On Your Next Flight

Naturally, McDonald's goes through a whole bunch of cooking oil for frying nuggets and fries, and some of that used oil can be converted into fuel.
By Jonathan Kesh Read More
The Best Pairing For Slow Cooker Pork Chops Is This Juicy Canned Fruit

Give slow cooker pork chops a tasty upgrade with this easily accessible canned fruit. The addition will impart a distinctly sweet juiciness to the dish.
By Jonathan Kesh Read More
You're Probably Using The Wrong Type Of Water In Your Keurig

Although it may seem fine to pour whatever kind of water you have on hand into your Keurig coffee maker, there's actually a right type of water to use.
By Jonathan Kesh Read More
The Best Way To Keep Kitchen Appliances Running Smoothly Is Something Hardly Any Of Us Do

Kitchen appliances are an investment so it makes sense to take care of them, which is why you should be doing this simple thing which you probably aren't.
By Jonathan Kesh Read More
The Outdated Ordering Method That Sends Out Red Flags For Bartenders

One annoying drink-ordering habit instantly raises red flags for bartenders and can set the tone for a frustrating night out at bars from the start.
By Jonathan Kesh Read More
How To Free Pour Liquor Like A Bartender For Perfect Cocktails Every Time

How do bartenders "eyeball" drink ingredients and still make them delicious? There's a technique, and our expert will share these trade secrets with you.
By Jonathan Kesh Read More
Why Your Mint Julep Never Tastes As Good As A Bartender's

Mint juleps don't seem that complicated, so why does your homemade version never taste as good as what professional bartenders manage to produce?
By Jonathan Kesh Read More
The Secret Behind How Bartenders Make Drinks So Fast

Ever wonder how bartenders keep up during a rush? Discover the subtle techniques and behind-the-scenes habits that keep drinks flowing fast.
By Jonathan Kesh Read More
The Gooey, Cheesy Upgrade Your Cookout Baked Beans Are Begging For

Baked beans are a staple, but you don't need to keep making them the same way. Try this cheesy upgrade at your next cookout and thank us later.
By Jonathan Kesh Read More
Science Explains Why Store-Bought Bread Has A Long Shelf Life

Homemade bread seems to go bad after only a few days, while store-bought bread lasts a week or more. What can science tell us about this discrepancy?
By Jonathan Kesh Read More
The Secret To Caesar Salad That Tastes Like It's From A Restaurant

Caesar salad at home has a hard time living up to what's possible at a high quality restaurant, but it doesn't have to be this way. Here's the secret.
By Jonathan Kesh Read More
Your Ticket To Crispier French Toast Is Already In Your Pantry

French toast is at its best when it has a little bit of a crispy texture, so why do yours always turn out soggy? Here's the secret to crispy French toast.
By Jonathan Kesh Read More
Never Overcook A T-Bone Steak Again With This Cooking Method

Cooking a T-bone steak properly isn't the easiest thing in the world, which is why it's smart to get creative. This cooking method offers great precision.
By Jonathan Kesh Read More
You're Not Imagining It, Bread Tastes Better Warm (Here's Why)

If you've had cold bread before, you'll know that it's not the same as warm bread. Yes, the latter tastes better, and there are a couple of reasons why.
By Jonathan Kesh Read More
The Best Coffee Bean Roast For Cold Brew

Even if you've perfected your pour-over technique, the rules are different for cold brew. This coffee bean roast is the best option for flavorful cold brew.
By Jonathan Kesh Read More
Why Mexican Coca-Cola Will Cost You More In America

A glass bottle of Mexican Coca-Cola can really hit all the right spots in ways that American Coke can't. That makes sense why the Mexican version costs more.
By Jonathan Kesh Read More
Yes, There's A Right Way To Hold Your Beer (And You're Probably Not Doing It)

Beer doesn't have as many rules as some other types of alcohol, but you may be holding the glass wrong without even realizing you're doing it.
By Jonathan Kesh Read More
The Best Way To Make Peach Iced Tea Without Artificial Flavors

There's no need to resort to artificially flavored powdered mixes or tea bags when you want peachy iced tea. Make natural homemade peach iced tea instead.
By Jonathan Kesh Read More
Popeyes Dives Into The World Of Anime With New One Piece Meal — Here's What Fans Will Get

Popeyes is back with another limited-time menu that includes a new drink and dessert. This one is inspired by the long-running anime series, "One Piece."
By Jonathan Kesh Read More
The Best Way To Prepare Bacon For Deliciously Wrapped Foods

Wrapping food in bacon is a surefire upgrade, but there's a neat little trick you can use to make sure the dish comes out right. Here's how you do it.
By Jonathan Kesh Read More
The French Restaurant Red Flag That Should Have You Saying Au Revoir

There are plenty of red flags to watch out for when you're eating out at a restaurant, but this red flag is particularly glaring when it comes to French food.
By Jonathan Kesh Read More
The Old-School Way Bobby Flay Brews Coffee (And The Brand He Always Uses)

Bobby Flay needs a cup of coffee to get him through his busy schedule, but the way he prepares it is old-school which has us wondering if we should do the same.
By Jonathan Kesh Read More
The Flavor-Packed Creamy Ingredient That Belongs In Your Mashed Potatoes

Mashed potatoes are plenty delicious even when plain, but if you're looking to add some wow-factor this creamy ingredient will add a burst of flavor.
By Jonathan Kesh Read More
How To Find The Best Microwave Wattage For Your Kitchen

Microwaves all do the same thing, but they don't all do it in the same way. One big difference between various models is the wattage. Here's why it matters.
By Jonathan Kesh Read More
The Air Fryer Myth That's Costing You Big

The market is saturated with air fryers, as they're a common kitchen appliance these days, but when shopping for one, do you have to consider this myth?
By Jonathan Kesh Read More

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