I was reading the Raisins’ Wikipedia page last week and came across this interesting tidbit: “Although popular with the public, the California Raisin campaign eventually failed because its production cost the raisin growers almost twice their earnings.” Read more

A quesadilla has to be cooked in an oven whereas the burrito is constructed and handed off to the customer without a cooking period Read more

Is that because it’s harder for these items to travel well?  Read more

Because I imagine that there are a lot of users in that group (probably the majority) who really do just want to use it as a friendly space to post pictures of their baking adventures, but get dragged down by what sounds like an increasing amount of drama and unmoderated nonsense Read more

Writing that one down! Read more

Each time a new brand takes a stab at hard seltzer, I have hope that they’ll be the one to get it right! (Flying Embers is the least fake-sweet brand I’ve encountered so far—just avoid the Black Cherry flavor, which tastes most artificial.) Read more

Thank you kindly for “recrispification” Read more

It definitely lives up to, and exceeds, the hype! So many good Thai places right in that area, too (Immm, Aroy, and Rainbow are also favorites). Read more

Good suggestion! That whole “pick this or pick that” format sounds like a fun quiz, too, because you’d have to make tough choices. (As for macarons, I guess they win trendiness points because they’re highly photogenic.) Read more

I agree. That’s why so many of my recipes are “fake baking,” things that are hard to mess up. Here’s one... https://thetakeout.com/recipe-peanut-butter-raisin-bran-thingy-1833927128 Read more

Thanks so much for sharing your story. And sorry you didn’t enjoy the soda pie!  Read more

My vote lies with peanut butter Read more

You’re absolutely right! https://thetakeout.com/ryan-reynolds-aviation-gin-sold-for-610-million-1844763441 Read more

But....but the Whopper is a Burger King offering! Read more

This reminds me of how we used to go to our local pizza place and order a vegan pizza, with sausage on it. The vegan pizza never got as soggy because it didn’t start with oily cheese; then you’re left with a nice, crisp veggie and sausage pizza to which you can add parmesan at the table. Read more

We’ve written about that product as well! https://thetakeout.com/why-indomie-mi-goreng-is-the-king-of-instant-noodles-1845360223 Read more

Well, certainly our recipe produces a very exciting version! https://thetakeout.com/peanut-butter-marshmallows-recipe-1846084542 Read more

I was actually pleasantly surprised by the apparent quality of the backyard dive bar (a similar promotional concept): https://www.wdrb.com/wdrb-in-the-morning/miller-high-life-fan-in-wisconsin-wins-backyard-dive-bar-after-entering-contest/article_4a8c26bc-1913-11eb-88b2-6f477297fec3.html Read more

That’s a great point. It’s not just a matter of personal tastes changing; our access to produce can change as well. And the trends in veggie preparation have improved. I was 20 years old the first time I tried a fresh, local, non-canned green bean, and I was shocked by how sweet and delicious it was! Read more

Good! Read more