The Takeout - Food is delicious.

13 Potluck Dishes That Are A Guaranteed Hit

staff@thetakeout.com (Elizabeth Arnold) — Sun, 26 Apr 2026 19:40:00 +0000

A potluck might not be a competition, but if it were, these dishes would win. Bring one to your next party, and prepare yourself to receive plenty of praise.

Elizabeth Taylor's Favorite Dessert Was A Chocolatey Hybrid

staff@thetakeout.com (Laura Christine Allan) — Sat, 25 Apr 2026 23:00:00 +0000

Actress Elizabeth Taylor loved a rich, chocolatey dessert hybrid that blended two classics into one indulgent treat that she couldn't resist.

The Step You Can Skip Before Adding Fruit To Muffins

staff@thetakeout.com (Jessica Riggio) — Fri, 24 Apr 2026 14:00:00 +0000

Among bakers, the popular wisdom is that fruit should be rinsed before adding to any baked good batter. But as it turns out, that's not entirely correct.

For The Easiest Ice Cream Cake, Use This Pan You Probably Already Have

staff@thetakeout.com (Rolland Judd) — Fri, 24 Apr 2026 12:00:00 +0000

Making an ice cream cake at home isn't as hard as it might sound, especially if you're using this type of pan. Don't worry, you may already have one.

12 Delicious Ways To Use Lemon Curd

staff@thetakeout.com (Melanie Andrade) — Thu, 23 Apr 2026 11:40:00 +0000

Citrus fruits can be the base for some of the best recipes. A luxurious spread made from them can be repurposed into myriad dishes.

When You Should Always Use Room Temperature Eggs

staff@thetakeout.com (Rolland Judd) — Wed, 22 Apr 2026 18:20:00 +0000

Some recipes will specify what temperature eggs should be at before adding them in, but what if it doesn't specify? Here's when they should always be warm.

A Bakery Pro Explains Why You Should Press Your Cake

staff@thetakeout.com (Dylan Murray) — Tue, 21 Apr 2026 19:00:00 +0000

Even once you nail the crumb and whip up the perfect buttercream, it's still important to finish off your cake correctly -- pressing the layers is key.

The World's Oldest Preserved Wedding Cake Radiates Victorian-Era Opulence

staff@thetakeout.com (Joe Hoeffner) — Sun, 19 Apr 2026 03:00:00 +0000

The world's oldest wedding cake doesn't just look like it's from the Victorian Era; it actually is from the Victorian Era. Amazingly, it's still standing.

This Single Carrot Cake Addition Gives Every Bite Bakery-Level Flavor

staff@thetakeout.com (Sarah Sierra-Mohamed) — Fri, 17 Apr 2026 22:20:00 +0000

If you're looking to upgrade a simple carrot cake but don't want to have to go to great lengths to do so, this single addition will improve any recipe.

The Budget-Friendly Old-School Cookies You Can Make With A Loaf Of Bread

staff@thetakeout.com (Laura Christine Allan) — Fri, 17 Apr 2026 00:20:00 +0000

Got more bread than needed? Discover the old-school cookie you can make with just a loaf of bread and a few ingredients you likely already have in your kitchen.

The Bakery-Approved Trick For Fluffier Cake Requires A Pinch Of Patience

staff@thetakeout.com (Maria Scinto) — Thu, 16 Apr 2026 14:00:00 +0000

To make your cake batter shine, this expert suggests a simple hands-off approach. All you need is a bit of patience for a fluffier, taller cake.

You're Using The Wrong Flour For Pizza Dough — Use These Types Instead

staff@thetakeout.com (Haley McNamara) — Wed, 15 Apr 2026 20:20:00 +0000

Making pizza at home is never a bad idea, but you're probably using the wrong kind of flour. These types of flour are easily attained and much better tasting.

Is Buying A Sourdough Starter From A Bakery Worth It? Here's The Deal

staff@thetakeout.com (Dennis Lee) — Mon, 13 Apr 2026 13:00:00 +0000

As any good home baker can tell you, to make sourdough bread you need to have a sourdough starter. Can you just go into a bakery and buy one?

11 Sweet Treats Around The World That Started Out As Mistakes

staff@thetakeout.com (Andy Beth Miller) — Sun, 12 Apr 2026 23:40:00 +0000

Many of us have a baking mishap from time to time. But some historic mistakes from around the world have gone on to become much-loved desserts.

When Your Baked Potato Hits This Temperature, It's Done

staff@thetakeout.com (Laura Christine Allan) — Sat, 11 Apr 2026 20:00:00 +0000

Baked potatoes take a while to cook, and the time varies by the size of the spud. For best results, check that the internal temperature hits this mark.

The Home Baking Mistake That's Costing You Too Much Money

staff@thetakeout.com (Brian Udall) — Sat, 11 Apr 2026 11:00:00 +0000

This common home baking mistake could be wasting precious cabinet space and driving up costs - here's how to fix it and save money in the kitchen.

The Meatloaf Cooking Swap That Cuts Cooking Time In Half

staff@thetakeout.com (Rolland Judd) — Fri, 10 Apr 2026 22:20:00 +0000

Meatloaf doesn't have to take forever to put together, so long as you adopt this cooking swap that can speed up the time it takes to make it.

Fresh Pineapple For Baking? Go The Canned Route Instead (Here's Why)

staff@thetakeout.com (Dylan Murray) — Wed, 08 Apr 2026 20:20:00 +0000

Seeing as how fresh and canned pineapple are the same fruit, you might think both are fine to use in baking, but the canned variety trumps, per this expert.

How The Old-School 'Sad Cake' Earned Its Unfortunate Name

staff@thetakeout.com (Rolland Judd) — Wed, 08 Apr 2026 12:00:00 +0000

Desserts with odd names are nothing new, but "sad cake" really makes one wonder. How did the name for this decades-old sweet treat come about?

The Blueberry Baking Hack You're Better Off Avoiding

staff@thetakeout.com (Jessica Riggio) — Wed, 08 Apr 2026 01:00:00 +0000

Does baking with blueberries give you a headache when they sink or turn the batter blue? To save you the trouble, this expert has a suggestion for you.