Our favorite award-eligible stories from <i>The Takeout</i> this week-September 2024-www.zdask.com

　　The internet operates on hyperspeed—as fast as it takes for your thumb to flick up your phone screen. It means you may have missed some of The Takeout’s award-eligible food and beverage writing. Fear not! We’ve rounded up some of our proudest pieces of writing from this past week.

　　Looking back at Great American Beer Festival 2018, a sudsy crystal ball into the beers of tomorrowThis past weekend, I attended my fourth Great American Beer Festival, the largest beer festival in…

　　Our Kate Bernot, reporting from Great American Beer Festival in Denver last week, tells us about the trends you’ll likely see from the beer world in the coming year.

　　Left in the dark: What happens when you dine in a pitch-black restaurantIn Paris’s 4th arrondissement, two blocks from architectural oddity the Centre Pompidou (which…

　　How does the dining experience differ when your sense of sight is not a factor? We find out at a Paris restaurant where dinner is served in pitch darkness.

　　A food snob moves to the suburbsFor six years, my job was to convince the public I was cool. Others displayed their coolness…

　　A story about moving, growing, and changing.

　　Booze you can use: 7 liqueurs good for more than that one cocktailAs with cooking, so with cocktails: Sometimes there’s a recipe you’re dying to try, and it sounds…

　　You buy that bottle of creme de cassis or triple sec for that one specific cocktail you like. Surely it’s good in other applications, right? Right.

　　The surprisingly pleasing combo of peanut butter-and-mayo sandwichesThis week, a fierce debate struck up online inspired by a 2015 article in Garden & Gun magazine.…

　　Peanut butter-and-mayo sandwiches has been a Southern tradition for decades. Gwen Ihnat, a PB&M neophyte, taste tests it and finds there’s a lot to like.

　　5 rules for better drinking at a beer barI have a fridge full of beer at home, and yet I’ll still find myself out on a Friday night at my…

　　Our Kate Bernot offers five tips that’ll help you become a more informed beer drinker.

　　The Takeout investigates: Can you have too much pepperoni on a pizza?Not since a Georges Seurat painting had a piece of artwork stopped me cold, caused me to examine…

　　Is it possible to have too much of a good thing? We test this theory out with pepperoni pizza.

　　The utter deliciousness of braised oxtails can't be overstatedKnobby and fatty, with protruding discs of marrow, oxtails turn off a good many home cooks before…

　　There may not be a dish this fall with a higher deliciousness-to-effort ratio.

　　What's the point of leaving the tail on shrimp?I love a good shrimp scampi, or shrimp and grits, or shrimp fra diavolo. But what is the…

　　Something you may have thought of but was too afraid to ask: Why do chefs leave the tail on shrimp in pasta dishes?

　　Is candy corn delicious or Satan's earwax?As the orange-themed display in our local grocery informs us, summer is over and autumn is in full…

　　We’re deep into candy corn season. Is it great or awful? Our staff writers offer three arguments each to bolster their case.

　　Watching Crazy Rich Asians with my mouth open the whole timeI was the last Asian in America to have seen Crazy Rich Asians. First off, my heart is a shriveled…

　　On watching Crazy Rich Asians through the prism of a crazy middle-class Asian.

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