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  • Bowl of fried rice with egg, peas, carrots, and ham

    The Crunchy Addition Your Fried Rice Has Been Missing

    A crunchy topping is a great way to upgrade a wide variety of dishes. For fried rice, this is the crispy finish you need for unbeatable texture.

    By Shaun Melady Read More
  • Crispy skin-on chicken thighs on a plate with lime wedges

    An Easy Prep Mistake Is Ruining Your Chicken Thighs Every Time

    One prep mistake can leave you with disappointing chicken thighs rather than crispy, juicy, and flavorful meat. Here’s how to avoid it.

    By Iva Sorsa-Sunic Read More
  • ricotta in bowl

    How To Turn Ricotta Cheese Into A Simple Yet Flavorful Appetizer

    You only need ricotta, one other ingredient sitting in your pantry, and no special equipment to serve your guests a delicious but simple appetizer.

    By Dennis Lee Read More
  • Family having breakfast in a hotel

    The Popular Breakfast Menu Item That's Too Overpriced To Order

    It may be a treat to go out to a restaurant, but when you calculate the actual cost of this breakfast dish, you'll wish you made it at home.

    By Creshonda A. Smith Read More
  • Two pizzas with gluten-free crusts on a wooden board

    For High-Protein Pizza, Opt For A Cottage Cheese Crust

    If you want to pack more protein into your pizza, switch the usual crust for one made with cottage cheese. Here’s how to make it.

    By Iva Sorsa-Sunic Read More
  • Two fresh raw salmon fillets on ice

    Before Buying Salmon, Look Out For This Texture

    Texture is one of the key things you should look for when buying salmon, and it's an easy way to pick a winner. So exactly how should it feel?

    By Iva Sorsa-Sunic Read More
  • Giada De Laurentiis stirring three big pots in a kitchen

    Make Jarred Pasta Sauce Taste A Whole Lot Better With Giada De Laurentiis' Easy Trick

    To give store-bought pasta sauce a much richer savory flavor, take a tip from Giada De Laurentiis and just add this extra ingredient.

    By Haley McNamara Read More
  • Star Wars scenery and foods

    10 Foods From Star Wars We Wish Were Actually Real

    Any huge Star Wars fan wishes they could taste the foods and drinks eaten by the characters. Take a look at the iconic foods and how to recreate them at home.

    By Elizabeth Arnold Read More
  • A white bowl of chicken and rice soup with a spoon and bread sticks

    How To Add Rice To Soup Without Ending Up With A Bowl Of Mush

    Tired of mushy rice when you wanted a spoonful of whole grains? Grab these expert tips for adding rice to soup to get the texture you were aiming for.

    By Lily Greenall Read More
  • A shopper holds a package of raw chicken in front of a store meat display

    Why Your Chicken Has Brown Stuff Inside Of It

    Having a moment with the inside of your chicken? Here's what that brown stuff is near the bones, how it got there, and what you should do about it.

    By Cassie Womack Read More
  • fried chicken in colander inside blue cooking pot

    The Underrated Fat That Makes For Unbeatable Fried Chicken

    If you're looking to make crunchy flavor-packed fried chicken without any burnt flavors, choose lard. Thanks to a higher smoke point, the results are great.

    By Maria Scinto Read More
  • A server bringing a plate of seafood to a table

    Why It's A Major No-No To Order Fish Well Done

    Fish can be cooked in a variety of different ways, all meant to enhance its texture and taste. But ordering it well-done is a big mistake.

    By Erin Goldsby Read More
  • A stack of vacuum-sealed fish filets

    The Potentially Deadly Reason To Avoid Thawing Fish In Its Vacuum-Sealed Package

    Vacuum-sealed fish pose the risk of exposure to potentially life-threatening bacteria if stored or thawed incorrectly. Here’s how to do it safely.

    By Paul Gaita Read More
  • A box of Kraft macaroni and cheese on a white counter with dry noodles and cheese powder beside it

    Instantly Upgrade Boxed Mac And Cheese With This Seasoning Packet

    Mac and cheese is a classic comfort food for all ages. Give the dish a novel twist by mixing in a packet of taco seasoning for a simple kick of flavor.

    By Dylan Murray Read More
  • A top-down view of beef stew in a white pot on a wooden surface

    Should You Marinate Beef For Soup And Stew?

    It's important to know what steps are needed to maximize flavor when cooking. According to our expert, there's no need to pre-marinate beef for soup and stew.

    By Dylan Murray Read More
  • Ground raw turkey in a bowl surrounded by egg, salt, and garlic

    The Easiest Way To Use Up Ground Turkey Gives A Classic Comfort Dish A Leaner Spin

    Using ground turkey as a lighter swap for beef isn't the only twist you can do, the possibilities are endless of tailoring this meatloaf to your tastes.

    By Louise Rhind-Tutt Read More
  • Ree Drummond smiling

    Ree Drummond's Simple Method Makes Cutting Pineapple A Breeze

    Fresh pineapple is hard to beat, but the experience is pretty subpar if you don't cut the fruit right. Ree Drummond's method is simple and effective.

    By Erica Martinez Read More
  • A  pepperoni pizza with bubbling cheese

    How Pizza Came To America And Stole Our Hearts (And Stomachs)

    Pizza didn't originate in America but how it got here, and what it has become is almost completely different than its original.

    By Creshonda A. Smith Read More
  • woman cutting chicken with fork and knife

    13 Canned Ingredients That Will Take Your Chicken To The Next Level

    Tired of eating the same old chicken every week? These canned ingredients will totally take it to the next level, from canned pineapples to peas.

    By Amber Winston Read More
  • hand holding fried chicken over bucket

    The Best Way To Reheat Fried Chicken For First Day Crispiness

    Fried chicken is a universal favorite, but reheating leftovers requires a bit of care to revive the crunch. Our expert recommends an air fryer and offers tips.

    By Maria Scinto Read More
  • A woman's hand holding a large onion in front of a blue background.

    The Reason Your Onions Are Turning Blue

    If you've ever prepped or cooked an onion, only to have it turn a silverish-blue, you may have wondered why it happened and if it's still safe to eat.

    By Joe Hoeffner Read More
  • A close-up of Anthony Bourdain on stage at an event.

    Anthony Bourdain's Sunday Gravy Recipe Was The 'Realization' Of His Childhood Desire To Be Italian

    Anthony Bourdain's life has fascinated us for years now and the origin of his Sunday gravy recipe is no different. Turns out, it stems from a childhood dream.

    By Cassie Womack Read More
  • A frying pan of caramelized onions.

    Caramelize Onions In A Flash With One Pantry Staple

    It can take up to an hour to properly carmelize onions, but with the addition of this simple pantry item, you can do the job in ten minutes.

    By Joe Hoeffner Read More
  • Ina Garten smiles in a striped scarf at an event

    The 'Simplest' Dish In Ina Garten's Eyes Is Also One She's Known For

    What's simple for Ina Garten may be up for debate. But the hardest part of one of her most popular recipes is waiting for the oven timer to go off.

    By Dennis Lee Read More
  • A person uses a dishtowel to remove a baking tray with vegetables from an oven

    You've Been Adding Oil To Roasted Veggies At The Wrong Time

    Who doesn't love a toasty tray bake straight outta the oven and covered in fatty flavor? But before you drizzle the oil, a pro weighs in on how to do it right.

    By Paul Gaita Read More
  • Ina Garten holding microphone

    The One Kitchen Tool Ina Garten Finds Herself Replacing Often

    Ideally, most kitchen tools will last you a good few years before you need to replace them, but Ina Garten says she replaces this tool more than most.

    By Dennis Lee Read More
  • Barbecue sauce being spooned over ribs

    Why Reddit Is In Love With This Popular Japanese BBQ Sauce

    It's no secret that Reddit is in love with this particular brand of Japanese BBQ sauce, but why is everyone so crazy about something so simple as a condiment?

    By Jacob Smith Read More
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