Upgrade Your Omelet Game With This Underappreciated Spice
If your omelets are coming out a little too eggy in their flavor profile, this underappreciated spice is a classic French ingredient for spicing up the dish.
Read MoreLindsey Reynolds
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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.
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Stories By Lindsey Reynolds
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It's Past Time To Throw Out Your Ground Spices. Here's What To Look (Or Smell) For
Despite the remarkably long shelf life of many ground spices, we likely all have a jar or two hiding in our pantry that is well overdue to be replaced.
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The Best Way To Choose A Ripe Cantaloupe At The Store
It's not like you can take a peek inside a cantaloupe before you buy it, so here's what to look for so you know if the fruit is actually ripe.
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Why You Should Never Use Hot Tap Water For Cooking
It's not common knowledge yet, but hot tap water is actually not a good choice to cook with or drink. Here's everything you need to know to stay safe.
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The Best Way To Store Homemade Bread So It Stays Fresh
After going through all the time and effort to make a beautiful loaf of homemade bread, make sure you are storing it in the best way possible.
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The Sweet Ingredient That Instantly Transforms Bland Cornbread
In order for cornbread to really shine, it needs a touch of sweetness. Here is the very best sweet upgrade for dull cornbread, according to an expert.
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The Least Processed Meat You Can Find At The Deli
Stuck between a pound of salami and a log of mortadella? Slide a few tricks up your sleeve to easily identify the least processed meat at the deli.
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Here's How You Should Store Dried Pasta When The Box Isn't Cutting It
So long as it's sealed, dried pasta can typically wait in your pantry for ages before being called upon for dinner. Once opened, it's a whole different story.
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Anthony Bourdain's Love For Food Started With This Divisive Seafood
What set Anthony Bourdain on his path to culinary and cultural fame? One simple but polarizing seafood item. Find out which sea creature influenced Bourdain.
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Why It Pays To Start Your Bacon On A Cold Pan
Cooking bacon seems easy, but there are better ways to prepare it than others. One thing you ought to keep in mind is starting with a cold pan. Here's why.
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Of Course You Can Freeze Cottage Cheese (But Should You?)
You can freeze just about anything, including cottage cheese. But just because you can freeze it doesn't mean that it'll come out the same as it went in.
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The Genius Way To Use Up Those Potato Chip Crumbs At The Bottom Of The Bag
Once you get to the bottom of a bag of potato chips, most everything left has turned into crumbs. Before you throw them out, try this genius cooking hack.
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Why The Black And White Cookie Is A New York Thing
The black and white cookie has long been a New York City icon. As with all iconic foods, there are several reasons why this cookie has become so popular.
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Butter Vs Cooking Spray: Which Is Better For Baking?
Did you know that there can be a big difference between butter and cooking spray when it comes to perfect baked goods? Here's when to use each.
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The Costco Meat You Should Avoid If You're Wanting A Juicy Burger
If you want to make the most juicy, delicious burgers at home , there's one variety of Costco Kirkland ground beef you should stay away from.
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Where Costco's Kirkland Maple Syrup Actually Comes From
If you're a fan of Costco, you probably already have a jug of its maple syrup at home. But where does this Kirkland Signature product actually come from?
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What To Do When You Don't Like The Drink You Ordered At The Bar
Telling the bartender you don't like the drink you ordered can be an awkward experience. Here's how to approach changing your drink at a bar.
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Tuna Salad Can Be Frozen, But You Might Not Want To Eat It After
While you certainly can pop leftover tuna salad in the freezer for later, there are a load of reasons why you might not be too happy when you come back to it.
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Why Vinegar Is A Must-Have Ingredient For Cooking Perfect Rice
Adding a splash of vinegar to your rice can enhance the texture, flavor, and overall quality, according to pro chef Abishek Sharma. Here’s why.
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The Iconic Rapper Who Owns Multiple Checkers Restaurants
While he is certainly known primarily for his talent as a rapper, this musician has also shown significant business savvy in the world of fast food.
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The Sweet Ingredient Martha Stewart Uses To Elevate Beef Stew
Red wine or Worcestershire sauce are often used to boost the flavor of beef stew. However, Martha Stewart favors another ingredient when elevating this dish.
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Can You Actually Caramelize Bananas In The Microwave?
If you're looking to caramelize some bananas for a fancy dessert, you may be wondering if you can speed things up in the microwave. But can you?
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The Canned Ingredient That Makes Boxed Cake Taste Divine
Boxed cake is sometimes looked down upon by those who prefer to bake everything from scratch, but with this canned ingredient you can outshine them all.
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What Do The Letters In SPAM Really Stand For?
Spam enjoys a popularity and cultural status that few other canned foods can claim. But the mystery remains: What does its name mean? We offer some clues.
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The Simple Trick That Prevents Runny Coleslaw
Coleslaw is supposed to be crunchy, not watery. If you're having trouble keeping your coleslaw crisp, this simple trick will work wonders with little effort.
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The Sweet Secret For Tender Grilled Shrimp Every Time
Grilling is a delicious way to enjoy shrimp but to ensure the best results, we turned to Chef Shirley Chung for some expert advice.
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Should You Really Be Pouring Beer Into Gumbo?
There's a common practice among home chefs to pour beer into their gumbo, but is this really helping make the dish more flavorful or just muddying the roux?
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