When I think of the finest drinking experiences in my life, my mind immediately takes me back four years to…

Pit beef is the greater Baltimore area’s answer to barbecue. The charcoal-cooked, thinly sliced roast is as iconic…

One of my favorite pizza spots growing up was Pizza Town USA in Elmwood Park, N.J., near an early location of my…

In my travels, I have chomped on crispy dead crickets atop a salad like they’re croutons and sawed through a rubbery…

I’m reaching way back to the earliest memories of my youth, to the first pasta accompaniment I ever knew and loved:…

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Next time you see pasta all’Amatriciana (more often than not, it’s bucatini all’Amatriciana) on a menu, don’t order…

Thus begins my open letter to a disturbing number of pizza joints and red-sauce Italian-American restaurants: If…

The first time I attempted to make cacio e pepe, I thought it had to be just about the easiest pasta dish to make,…

If you’re like me (from New Jersey with a last name ending in a vowel), you very likely grew up eating “pasta…

I may call the Washington, D.C. region home these days, but I spent the first 93 percent of my existence in…

If there’s ever been a truly global spirit, it’s rum. No single country, island, or region can truly claim to “own”…

Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…

Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…