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.
A blue cheese-stuffed olive can be the perfect finish to a martini, especially a dirty one, but don't make this cocktail garnishing mistake!
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Nespresso machines are helpful for easy coffee in the morning, but machines can and do break down over time. If your coffee tastes burnt, here's how to fix it.
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Yuzu is an underappreciated fruit popular in Asia. Why not try a little fusion and make a yuzu version of this classic Italian liqueur at home?
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Hate cilantro? Swap out the leafy green soap in your recipe for something that tastes delicious! These cilantro subs pack just as much flavor as the real deal.
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You're a secret spy and your covert device is, well, your microwave. Tuck your own custom message inside a fortune cookie in less than 30 seconds on high.
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There are tons of ways to cook bacon. Grilling bacon might not be the most popular, but it does give you a nice smoky flavor. Here's what to watch out for.
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Doubling a recipe sounds easy enough to do if you know basic multiplication, but it turns out that there's a bit more to it than simple math.
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She serves domestic diva whether her jumpsuit is standard-issue or Hermès, and Martha Stewart's nuked prison dessert tastes like fine, minimum-security dining.
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Baked mac rules, the other kind drools. Experience the crunch, the sauce, and the ultra-comforting flavor of mac and cheese that comes straight outta the oven.
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Bartenders have a number of tricks up their sleeves which allow them to create wonderful concoctions. Fat-washing is an intermediate skill all should know.
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Many recipes will have you remove a bit of discard from your sourdough starter, but just because it's called discard doesn't mean you should throw it away.
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A grilled cheese sandwich doesn't need to be as bland as its reputation suggests. The star ingredient is a great place to start for those looking for spice.
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Freshly ground coffee just tastes better. But how you grind your coffee can also impact your morning cup of joe. Our expert provides java do's and don'ts.
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Pho's rich, diverse flavors are a rewarding experience for fans of Vietnamese cuisine. First-timers, however, might need this pho primer from our expert.
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Social media is awash with all kinds of strange additives for coffee, but tahini is one that you shouldn't ignore. It may sound odd, but it's delicious.
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Steak doesn't have to be outrageously expensive. This affordable cut of steak is an underrated gem, even if it would benefit from a good marinade.
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Rich, hearty stews are always a crowd-pleaser. If yours have been coming out a little too thin, try adding some of this pantry staple for big flavor.
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Angel Food Cake requires a very specific type of texture, which is why this type of flour is the one you want to substitute into your recipe.
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Chocolate cake is plenty tasty on its own, but you can add a fruity twist by bringing in this classic condiment. Trust us, you'll want to try this trick out.
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The Bear has given a sometimes-disputed take on what it's like working in the service industry, but the show's disdain for brunch is no fiction.
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When cooking mussels, you'll notice that the majority of them will open when they're done. If you're left with some stubborn ones, here's what to do.
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If store-bought jerky prices are getting you down but you don't have the kitchen space for a dehydrator, there is another option available to you.
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Some sit-down restaurants will hire food runners to bring things to your table as opposed to your server. Is it rude to ask these runners for more drinks?
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Grilled seafood can certainly benefit from a marinade. But unless you want it to steam in that juice instead of searing, you'll want to avoid this mistake.
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PBS was one of the first American channels to produce cooking shows, and this iconic chef was the first host to showcase how to make Asian cuisine.
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Yeah, you ate some of the guac, and didn't finish your drink. But you can still treat your server with a little respect, by splitting your tab like a pro.
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Homemade beef jerky is easy to dry out. If you're looking to improve the tender texture of your jerky recipe, this is how the pros make it happen.
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