Mike Madaio - The Takeout

Location

Pennsylvania

School

University of Richmond, Rensselaer Polytechnic Institute

Expertise

Food and beverage history, Wine, Sandwiches

In 2024, Mike published his second full-length food history book, "A History of Philadelphia Sandwiches," chronicling the craft's origins in America's best sandwich city.
Mike achieved the prestigious Italian Wine Ambassador certification in 2017 from the Italian wine organization Vinitaly International Academy.
As a child, Mike invented the snack peanut butter and mozzarella on a Triscuit, and while he now uses only natural PB, he still enjoys the combination to this day.

Experience

Mike Madaio is a food and wine writer based in southeastern Pennsylvania. His career began with the creation of Main Line Dine, a popular restaurant and dining blog covering the Philadelphia suburbs, and his writing has appeared in publications such as Wine Enthusiast, VinePair, and Edible Philly. Mike has authored several non-fiction books and monographs, including "Lost Mount Penn" and "Becoming Chianti Classico."

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 Mike Madaio

14 Alternative Cheesesteaks You Need To Try In Philadelphia

The Philly cheesesteak is an iconic concoction that keeps it classic. Nevertheless, multiple spots around the city create alternative versions worth trying.
By Mike Madaio Read More
You Only Need 4 Ingredients For A Stanley Tucci-Level Frittata

If you aspire to Stanley Tucci-level expertise with Italian cuisine, you gotta start somewhere — like this four-ingredient, deceptively easy frittata.
By Mike Madaio Read More
14 Crumbl Cookie Flavors, Ranked Worst To Best

Crumbl cookies are known for their sweetness, often coated in sugary frosting. So, indulging in 14 of them in a short period of time was not without sacrifice.
By Mike Madaio Read More
If Passed, This New Flour Ban Might Change NYC's Bagels And Pizza Forever

New York is about to bring a new law into effect which would ban a particular type of flour which bakeries say would alter the state's most famous foods.
By Mike Madaio Read More
The Best Italian Sub In Every State

Getting a good sandwich can be a challenge. When it comes to quality meat, cheese, and bread, some places just have a leg up on others.
By Mike Madaio Read More
12 Regional Names For Sub Sandwiches, Explained

From hero to hoagie, or from zep to wedge, there's plenty of regional names for sub sandwiches. Here's a history of 12 prominent monikers for the handheld food.
By Mike Madaio Read More
The Unusual Alcohol Rule To Keep In Mind Before Dining In Philadelphia

Before heading out to eat in Philadelphia, Pennsylvania, it's important to keep this alcohol rule in mind. Locals love this unique feature at many restaurants.
By Mike Madaio Read More
14 Popular Wawa Hoagies And Sandwiches, Ranked

Wawa is renowned for its customizable sandwiches, but some combos are tastier than others. We tried 14 popular options to see what comes out on top.
By Mike Madaio Read More
The NYC Cafe That Claims To Be America's First Espresso Bar

There's an old New York cafe that claims to be America's first espresso bar, but that's an ambitious claim. Is it really true, or is there more to the story?
By Mike Madaio Read More
TikTok Has Me Smashing Up Whole Chickens In A Bag. We Used To Be A Proper Country

A viral TikTok video claims that a freezer bag is the key to mess-free rotisserie chicken deboning. We tested the hack to see if it's the real deal.
By Mike Madaio Read More
27 Types Of Beer And What To Know About Them

A cold brew on a hot day is always a good idea. But, with so many varieties to choose from, it can be hard to know what will fit the bill.
By Mike Madaio Read More
Every Bread Option From Aldi's Specialty Select Brand, Ranked Worst To Best

From brioche to sourdough to the croissant loaf with a cult following, we've ranked every savory bread in Aldi's Specialty Select line. See which slice is best.
By Mike Madaio Read More
12 Ways To Save Money When Shopping At Wegmans

Wegmans may feel like an upscale supermarket, but it still offers budget-friendly shopping options through its store brand, local finds, and Hot Zone Meals.
By Mike Madaio Read More
15 Middle Eastern Foods You Have To Try At Least Once

Sure, you've heard of hummus, but the Middle East boasts a rich culinary tradition of many other sweets, meats, and dips, with smoky, nutty, and spicy flavors.
By Mike Madaio Read More
Where To Find 14 Rare Meats Online

Rare meats are easier than ever to purchase thanks to the power of the internet, whether you buy from a retailer or directly from the farmer.
By Mike Madaio Read More
14 Anheuser-Busch Beers, Ranked

The Anheuser-Busch brand reaches far and wide, but which of its beers are the best? We ranked 14 bottled brews to see which belong in your fridge.
By Mike Madaio Read More
12 Grocery Store Chains With The Best Wine Selection

Getting a good bottle of wine can be a challenge for those with discerning palates. These retail outlets are a good option for wine aficionados.
By Mike Madaio Read More
Pennsylvania's Most Iconic Foods

From cheesesteaks to water ice and scrapple , Pennsylvania is full of tasty foods that define the Keystone state.
By Mike Madaio Read More
14 Invasive Species Americans Should Be Eating

Looking to add some surprises to your cooking and help the planet? Consider cooking up some bullfrog or nutria. How about a kudzu salad or wineberry butter?
By Mike Madaio Read More

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