Willow Roberts - The Takeout

With Us Since

2023

Location

Denmark/United Kingdom

School

The Open University

Expertise

Japanese food, Baking, Low-calorie recipes

Willow considers herself an all-out expert on Japanese cuisine—she speaks the language, owns all the kitchen gadgets, and travels to Japan almost every year for a month of non-stop eating.
She bakes themed cupcakes and other treats for just about every holiday and occasion and enjoys trying out recipes from video game cookbooks.
During her university studies, Willow worked at various bars and food establishments, including a sushi restaurant.

Experience

Willow started authoring short stories as a hobby when she was 11 years old and bases all of her educational and work-related decisions around her love for language and writing. She worked in the restaurant industry during university and spent a year teaching English in Japan. Driven by her lifelong love of video games, Willow began her professional writing career in the field of technology, contributing to Digital Trends, SlashGear, and BGR. More recently, her coverage focuses on the effect big tech and AI have on our lives. An enthusiastic and eager-to-learn home cook, Willow prepares meals for her family regularly and is translating her experience in the kitchen into informative articles for The Takeout.

Education

Willow has a bachelor's degree in English literature from The Open University. She also has certifications in Japanese language proficiency and teaching English as a foreign language.

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 Willow Roberts

These Popular Cheeses Might Be The Unhealthiest In The Aisle

Cheese is a delight, but it's not normally known for its raw health benefits. These popular cheese might be the unhealthiest ones in the aisle.
By Willow Roberts Read More
Yes, Matcha Drinks Are On The McDonald's Menu – But Only In This Lucky Country

McDonald's doesn't sell any matcha-based drinks, unless you're in one particular country. To get a McDonald's matcha latte, you'll have to go to Macca's.
By Willow Roberts Read More
Bring Moisture To Tuna Salad Without The Heaviness Of Mayo Using One Vegetable

If your tuna salad is still hopelessly dry, despite the addition of mayonnaise, one vegetable add-in provides the necessary moisture alongside a lovely crunch.
By Willow Roberts Read More
Think About Double Sealing These Foods To Prevent An Ant Infestation

Ants and other pests can be sneaky, so it's important to make sure your pantry is well-protected. Here are the foods you should absolutely double seal.
By Willow Roberts Read More
Here's How Long You Have To Save Your Food If Your Fridge Dies

When the power goes out or you fridge breaks, you have a window of time to save your perishable food. Unfortunately, it's a relatively short one.
By Willow Roberts Read More
The Best Type Of Thermometer To Use With An Air Fryer

An air fryer reduces cooking time on meals without losing flavor. But tracking temperature on meat in an air fryer isn't easy, but there is tech that can help.
By Willow Roberts Read More
The Difference Between Umami And Salty

Salty, we know — think pretzels, bacon, certain sauces. But umami? What exactly does that taste like? And is it any different than salty? We have answers.
By Willow Roberts Read More
This Is How Long Leftover Sushi Is Good For In The Fridge

Even elite sushi-ficionados can end up with leftovers. Learn which types of sushi last in the fridge, and which lil fishies should go straight into the trash.
By Willow Roberts Read More
How To Make Perfect Fried Eggs Like Gordon Ramsay

Precision is the name of the game for Gordon Ramsay. The celebrity chef even makes his fried eggs in a concise way that also happens to be a perfect recipe.
By Willow Roberts Read More
The Appliance You Need To Host Korean BBQ From Your Dining Room Table

You don't have to go to a restaurant to experience great Korean BBQ. You can recreate it at home — and all you need is just one small appliance.
By Willow Roberts Read More
The Pungent Swedish Candy That Perpetually Has Americans Divided

This regional treat is a far cry from the chocolate bar or gummy bears you might grab at a store in the U.S. It's a candy that you either love or hate.
By Willow Roberts Read More
This Lunch Packing Trick Will Save Your Stone Fruits From Bruising

There's nothing worse than opening up a packed lunch only to find that your lovely peaches, plums, and apricots have turned to mush. Here's how to protect them.
By Willow Roberts Read More
How Long Does Miso Paste Last In The Fridge?

Fermented products have an exceptionally long shelf life, but they still won't taste good forever. Here's how long miso will maintain its quality.
By Willow Roberts Read More
The Unique Bread You Should Use For French Toast Is So Obvious Once You Realize It

Brioche, sourdough, and multigrain all make solid French toast, but you're missing out if you haven't tried making breakfast with this type of bread.
By Willow Roberts Read More
Give Each Bite Of Oatmeal A Mouthwatering Taste Using One Umami Add-In

Oatmeal is a hearty and delicious way to start your day. But there's a way to make it even better on both fronts, and it requires an unexpected addition.
By Willow Roberts Read More
Forget Granola — Upgrade Yogurt Parfaits With A Crunchy Breakfast Favorite

A yogurt parfait needs those crunchy layers to be complete, but granola isn't the only ingredient you can use. You won't regret making this breakfast swap.
By Willow Roberts Read More
What Makes Australian Wagyu Beef Different From Its Japanese Counterpart

Though Wagyu beef originated in Japan, Australia has successfully produced its own Wagyu cows. But the difference between the two is more than geographical.
By Willow Roberts Read More
The Simple Mistake That Can Make Your BLT Sandwich A Soggy Disaster

A simple BLT sandwich is surprisingly difficult to get right, especially if you're overlooking this common mistake which leaves the bread plenty soggy.
By Willow Roberts Read More
The Cereal Milkshake Combo You Can Customize In A Million Ways

It may seem like an odd combination, but a cereal milkshake makes more and more sense the longer it sits in your mind. The best part is its versatility.
By Willow Roberts Read More
Your Reusable Straws Are Probably Nasty If You're Not Doing This

Reusable straws are an admirable way to reduce waste, but unless you're holding to this important practice they're probably pretty disgusting inside.
By Willow Roberts Read More
The Most Inefficient Food To Produce Is Something Most People Take For Granted

Maybe you try to shop locally, buy organic when possible, and opt for in-season produce, but mindful consumers should also consider food production efficiency.
By Willow Roberts Read More
The Knife Trick That Keeps Pork Chops From Curling

That curl to the fatty edge of a pork chop that happens during cooking — isn't there a way to prevent it? There is, and it's solved by a very easy knife cut.
By Willow Roberts Read More
Your Asparagus Will Dry Out While Cooking Unless You Do This

No matter how you cook it, asparagus always runs the risk of drying out. However, there's a simple trick you can use to keep your spears fresh before cooking.
By Willow Roberts Read More
The Tastiest Way To Sweeten Plain Greek Yogurt

Love Greek yogurt, but hate the cheek pinch? Give plain Greek yogurt the tasty upgrade it deserves with a sweet ingredient you already have in your kitchen.
By Willow Roberts Read More
The Genius TikTok Trick To Keep Avocado Green For Days

The best thing about avocados: everything from taste to versatility. The bad thing: keeping them fresh after first use. But a TikTok user found a clever trick.
By Willow Roberts Read More
Why Your Butter Looks Dark Around The Edges

If you have a stick of butter that's starting to turn dark around the edges, you're probably wondering if it's still okay to consume. Here's what to know.
By Willow Roberts Read More
Here's How Long Gochujang Is Good For After Opening

No matter what your relationship is with gochujang — it's your go-to condiment or a spice to approach with caution — you should know how long your tub lasts.
By Willow Roberts Read More

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