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.
You can add just about anything to lasagna and still end up with a delicious dish. You can also use an unexpected ingredient for a rarely-seen retro version.
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Most of the time people eat onions when they're mixed in with other ingredients, but this Mexican variety is so good people eat it by itself.
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Open a pizza box from Papa Johns and you'll find two things with your pie: garlic sauce and a small green pepper. What's the story behind that veggie addition?
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Strawberries are delicious and everyone loves juice, so why don't you see strawberry juice on grocery store shelves? There's actually a good reason for it.
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Anthony Bourdain admitted he had a “morbid fear” of visiting this European country, despite spending decades exploring cuisines throughout the world.
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Once nearly forgotten, this vintage kitchen essential used for decades is making a stylish comeback as home cooks rediscover its charm and practicality.
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A local guide to Asheville’s vibrant sandwich scene highlights five must-try spots for a bite to eat that capture the city’s unique food culture.
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Fresh cabbage tastes best when it’s purchased at peak quality, offering better flavor, texture, and value for everything from slaws to soups.
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Jacques Pépin relies on one versatile staple for when unexpected guests arrive, helping him quickly pull together a comforting meal with little effort.
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Planning sandwiches for a crowd? Here's a simple way to estimate how much deli meat you'll need so you can ensure you have enough to serve your guests.
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Breweries aren't just about the beer. In Asheville, North Carolina, here are one local's favorite joints to get a great brew and a tasty meal.
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Certain popular beers are best served slightly warm, enhancing flavor, aroma, and complexity in a way cold temperatures from a fridge can mute.
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Everyone remembers Mister Rogers’ comforting approach to food and life, and his take on a classic grilled cheese sandwich reflects that same simple charm.
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When comparing gas versus induction stovetops, here is how the cost, performance, and value of each break down to help you decide which option is best.
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Burger King once rolled out a mashup that blurred the line between a couple of fast food favorites, and fans still want this nostalgic menu item back.
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Even fast food can be surprisingly healthy. See which chain Martha Stewart names as her favorite and why it stands out for fresh better-for-you choices.
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Ruining your enameled cast iron cookware can be a costly mistake, but you can avoid this by taking this precaution as you prepare your dinner.
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If you love having lemons on hand but find they spoil way too quickly, consider storing them in this and prolonging their freshness in unexpected ways.
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If you're not from Rhode Island, a coffee cabinet might sound like something you'd buy from a home goods store, but that's not what you get when you order one.
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A historic New Orleans bakery carries on a long tradition, baking the bread that defines the po'boy, one of the city’s most beloved sandwiches.
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Here's a look at whether New York or California has more pizza shops, and what the numbers reveal about each state’s slice scene and demand.
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William Shatner says great avocado toast starts with the right bread. Discover what makes a good slice and why quality matters for flavor, texture, and balance.
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A nostalgic candy from the 1960s still earns a spot as a go-to travel treat, with Tony Hawk calling it his favorite when hopping on an airplane.
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A simple French low-and-slow method transforms jammy eggs for breakfast into something richer and more tender, with perfectly set whites and soft yolks.
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There’s a reason deli-made whitefish salad stands out, delivering a fresher, richer flavor and texture you just can’t replicate at home despite your efforts.
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One country outpaces the United States in love for a classic boxed comfort food, consuming even more of the cheesy favorite than Americans do.
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Canned water may be a popular offering at festivals, but it's pretty hard to come by in the grocery store. Discover why you may not see it on store shelves.
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