How to make guacamole and impress your guests at any gathering.

The love you get is equal to the love you give. It’s an apt aphorism for how I feel about chicken lollipops.

Every morning, The Takeout staff e-gets together on our laptops and spend a few moments talking. How are the kids?…

On Christmas Day, I found myself at Kaufman’s, a legendary delicatessen in the greater Chicago area. (The Chinese…

Fast-food chains come and go, but the story of Chipotle stands out from the world of burgers and fries. A …

Here in bright, balmy Chicago, we’re getting slammed today with several inches of snow, which will freeze tomorrow,…

I work at an office where the median age is, oh, let’s say 29. It’s a modern workplace—an open floor plan with an…

Like so many stories on The Takeout, the origin of this idea came from that website, Twitter. Tina Antolini, senior…

Here we are, folks, the end of a short week that felt long, and The Takeout staff is retreating to our cozy bunkers…

I am a father to a 3-year-old boy, and in his bedroom are dozens of books, many containing anthropomorphized cartoon…

Some people have Google Alerts set for their names. I, on the other hand, have “lobster theft” set up, in the event…

Absurdly popular RPG franchise Final Fantasy will unveil its long-awaited expansion Shadowbringers this summer. Regre…

Jan. 22 update: Isle of Dogs was nominated for an Oscar this morning in the Best Animated Feature category. The…

Reading this engrossing The New Republic feature has me excited to pick up Jackie Chan’s memoir, Never Grow Up. I…

Marie Kondo is getting some grief lately and I just don’t get it. Her new Netflix series, Tidying Up With Marie Kondo

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

A few weeks ago I became hooked on the U.K. hybrid game show 8 Out of 10 Cats Does Countdown (a mash up of the…

One night, I was jonesing hard for any sort of seafood pasta. Clam linguine, shrimp fra diavolo, mentaiko spaghetti—i…

This new year's resolution involves dedicating 15 minutes to finesse an important cooking skill.

Maybe you caught this when it was a thing six years ago. But it’s the first time I’ve seen this, and boy, what an…