This is a subject near and dear our hearts right now, as we just wrapped up Garlic Week, in which we made garlic…
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink.
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I make it a point not to take personal finance cues from Adam Sandler movies, so I’ve never attempted the stunt from …
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My middle-school-aged daughter is a straight-A student, a gifted artist, confident, intelligent, basically the…
In the kitchen, some things are harder to clean than other things. The garlic press. The cheese grater. The lemon…
One of the toughest parts of Marie Kondo-ing my kitchen was finding all the expiration dates and safety warnings on…
There’s hardly a better description of the guilty misery of a hangover than William Hickey’s, written in 1768: “My…
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
The world is full of unanswerable questions. Where resides the soul? Can a person really ever know another? What is d…
As holiday baking reaches its peak, you’ll catch me with any excuse to avoid making pie. I’ve made only a few…
Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.
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In all honesty, my experience with bobbing for apples is based on the Peanuts’ It’s The Great Pumpkin, Charlie…
Once the provenance of European chocolatiers and elite Japanese sushi chefs, you’ll now find edible gold atop…
The combination of vivid red and pristine white icing is certainly striking inside a bakery case, but I’ve never…
I probably shouldn’t have been as surprised by this fact as I was: I came across an article that said you have to…
You may think you’re a confident connoisseur, expertly navigating shelves of small-batch pickles, heirloom grains,…
Most of us assume that extra virgin olive oil, or sometimes EVOO in recipe shorthand, is the good stuff. After all,…
Recently we published a story on whether or not you can still use ground beef that has turned brown (TL;DR:…