Matt Bruce - The Takeout

Location

Baton Rouge, La.

School

Southern Illinois University

Expertise

Food Trends, The Culture Of Cooking, Healthy Alternatives

Matt is an award-winning writer who's spent the past 14 years covering all things under the sun as a journalist in Chicago, the Carolinas, Coastal Florida, Atlanta, and south Louisiana.
He chronicled metro Detroit's resurgent restaurant market as a writer for What Now Detroit.
Partnered with Kansas City entrepreneur Kuda Munyawiri, Matt helped found food culture blog Yanaka Eats.

Experience

Matt Bruce is a Louisiana-based reporter, born and bred on Chicago's hardscrabble South Side, who is a foodie at heart. Matt enjoys the culture of cooking and exploring the historical evolution of new and exciting cuisines. You can find Matt's latest work in the Baton Rouge Advocate and the New Orleans Times-Picayune.

Education

Matt earned his journalism degree from Southern Illinois University in 2007.

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 Matt Bruce

Cook

Cook By Matt Bruce

How To Make Scrambled Eggs That Are Fluffy And Creamy At The Same Time

Expert chef Nelson Serrano-Bahri, director of innovation at the American Egg Board, gives tips for producing the perfect plate of scrambled eggs.
By Matt Bruce Read More
Fast Food

Fast Food By Matt Bruce

What Is The Impossible Whopper Made Of?

The Impossible Whopper surprised a lot of folks. Why does a place famous for flame-broiled beef patties make a vegan alternative? And what's in it?
By Matt Bruce Read More
Cook

Cook By Matt Bruce

How To Debone Chicken Thighs On The First Try

Real poultry fans know the thigh meat is worth the extra effort. See how you can easily debone chicken thighs for a tasty, and economical dish.
By Matt Bruce Read More
Fast Food

Fast Food By Matt Bruce

The Astounding Number Of Burgers That McDonald's Sells In A Day

McDonald's puts up numbers -- maybe not under the Golden Arches sign anymore, but in terms of burgers sold each day. Here are the astonishing stats.
By Matt Bruce Read More
Cook

Cook By Matt Bruce

The Best Way To Reheat Chinese Leftovers For A Fresh-Tasting Bite

Chinese leftovers are tough to get tasting fresh again, but we have a few tips for getting close. One thing's for sure: nuking is a no-go.
By Matt Bruce Read More
Grocery

Grocery By Matt Bruce

Here's The Big Brand Behind Costco's Chocolate-Covered Almonds

This is the big company behind Costco's chocolate-coated almonds. It's a fun peek at who exactly is driving the modern food retail landscape.
By Matt Bruce Read More
Cook

Cook By Matt Bruce

Why Aren't You Reheating Pizza In The Waffle Iron?

Reheating pizza so it's actually good again is surprisingly tricky. But the waffle iron ain't a bad option, so break it out of the lower cabinets.
By Matt Bruce Read More
Cook

Cook By Matt Bruce

Skewers Are The Mess-Free Way To Enjoy The Flavors Of A Shrimp Boil

It's not a stretch to imagine your favorite seafood boil items gracing a kebab stick. Seafood, sausage, corn, and potatoes kissed by grill flames? Yes, please!
By Matt Bruce Read More
Cook

Cook By Matt Bruce

The Tangy Seasoning Your Next Bowl Of Instant Ramen Needs

Ditch the seasoning packets inside your classic pack of ramen noodles and try out this interesting alternative that's available as a dry powder.
By Matt Bruce Read More