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May 6, 2025
I’ve stopped eating cheese on anything but Cracked Pepper & Olive Oil Triscuits
　　Just like there’s always money in the banana stand, there’s always cheese in the Bernot fridge. Slices, wedges, bricks—if it’s not a hunk leftover after grating it for a recipe, it’s an impulse-bought, ash-ripened goat cheese that called to me from the specialty food store. And ever since Cracked Pepper...
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I’ve stopped eating cheese on anything but Cracked Pepper & Olive Oil Triscuits<em></em>
May 6, 2025
In celebration of Trader Joe’s totally legit Comté cheese
　　Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses. 　　The enduring rumors are true: France is good at cheese. Studying abroad there in college was a semester-long all-you-can-eat buffet, and not just in Paris, either. The Franche-Comté region (where I stayed, on the Swiss border) is home to the...
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In celebration of Trader Joe’s totally legit Comté cheese<em></em>
May 6, 2025
The Good Food is the first cookbook aspiring cooks should seek out
　　I’ve become such a junkie for beautiful food photography that I sighed when I saw The Good Food on my kitchen counter. It looks like a paperback novel—colorless, photo-less, with deckled edges. How could I be inspired if I wasn’t shown what the food should look like, and more importantly,...
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<i>The Good Food </i>is the first cookbook aspiring cooks should seek out
May 6, 2025
Single-use appliances are stupid—except for a hot air corn popper
　　In our minimalist quest to out-organize each other, single-use kitchen gadgets have become appliance non-grata. Melon ballers, cherry-pitters, avocado slicers: They’re all banished to the trash or Goodwill donation bin. Except… except for That One Thing. Some of us have a final holdout, a kitchen doodad we sentimentally cannot toss....
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Single-use appliances are stupid—except for a hot air corn popper<em></em>
May 6, 2025
The 4 essential books of Chinese cooking
　　Like so many stories on The Takeout, the origin of this idea came from that website, Twitter. Tina Antolini, senior story producer for the excellent Pop-Up Magazine, was soliciting suggestions for Chinese cookbooks last month. As a Chinese man in food media who picks up every Chinese cookbook he encounters,...
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The 4 essential books of Chinese cooking
May 6, 2025
Finally, a plastic wrap that doesn’t treat you like garbage
　　The typical line of questioning opened up again this past Christmas as soon as I had delivered my annual homemade treats to friends and family (this year it was imitation Thin Mints). “Those cookies were good,” they’d follow up a few days later, “But more importantly, what was covering the...
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Finally, a plastic wrap that doesn’t treat you like garbage
May 6, 2025
Beer appreciation starts with these 6 essential books
　　New beer books hit shelves every year, and I try to read as many as possible. They run the gamut: deep dives into specific beer styles, historical investigations, technical manuals for exacting homebrewers. If you bought every beer book you see online, you’d have a small library’s worth. But truthfully,...
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Beer appreciation starts with these 6 essential books <em></em>
May 6, 2025
I doff my cap to Dr. Brown’s Cel-Ray soda
　　On Christmas Day, I found myself at Kaufman’s, a legendary delicatessen in the greater Chicago area. (The Chinese going out for Jewish food on Christmas, oh inversion of expectations!) I’ve always felt a kindred gastronomic spirit between the Chinese and the Jews—unctuous hunks of corned beef deckle (as rich as...
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I doff my cap to Dr. Brown’<em></em>s Cel-Ray soda
May 6, 2025
Cleaver Quarterly's Vegetables of China trading-card deck is a Chinese grocery demystifier
　　The Cleaver Quarterly is a delightful, scrappy magazine devoted to Chinese food, a cuisine that “at any given moment, more people on Earth are eating... than anything else.” What I love about CQ is the realization that a subject I thought I knew much about was, in fact, a subject...
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<i>Cleaver Quarterly</i>'s Vegetables of China trading-card deck is a Chinese grocery demystifier
May 6, 2025
Let us convince you to make homemade pasta
　　Ten years ago nearly to the week, the woman who will become my wife and I became “official.” We had graduated from the dating stage to become girlfriend-boyfriend. Much credit for crossing that threshold I attribute to making homemade pasta. 　　One of the joys of approaching and entering your 30s...
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Let us convince you to make homemade pasta<em></em>
May 6, 2025
Garlic braids are a kitchen necessity
　　Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink. 　　Of all the impulse buys I’ve made at Missoula’s Clark Fork farmer’s market—expensive mushrooms, melons I can’t pronounce, decorative gourds—only the garlic braid has proven itself indispensable. I purchased it late last summer from an older woman whose...
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Garlic braids are a kitchen necessity
May 6, 2025
The delicious versatility of evaporated milk
　　Last week, writer Kevin M. Kruse tweeted the following: 　　As one of those people who often pulls out family stories with recipes on a food website, I disagree. Believe me, I’m also trying to feed my family, but those meals mean more to me if I’m making my mother’s beloved...
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The delicious versatility of evaporated milk
May 6, 2025
Forget bagels, put lox and cream cheese on English muffins instead
　　Friend of The Takeout Drew Magary recently unleashed a Hot Take™ upon the world: He made the case in GQ that bagel sandwiches are dumb. 　　The man’s got a point. 　　Bagels are entirely too dense for sandwiches, and the starch-to-filling ratio invariably becomes out-of-whack. More to the point, there’s only...
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Forget bagels, put lox and cream cheese on English muffins instead<em></em>
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