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 reportage from this past week.

　　Is it safe to eat food that’s been freezer burnt?Right now, in the back of your freezer, there’s a bag of peas you opened two years ago or a couple…

　　Foods Science columnist Dave McCowan answers a question that’s always vexed me: Do I need to throw away food from the freezer that’s developed a burnt icy surface?

　　No nukes: How I live just fine without a microwaveWhen I told my mom I hadn’t purchased a microwave for the house I moved into a year ago, she…

　　Staff writer Kate Bernot lives in a cozy home in Montana, and her countertop doesn’t have space for a microwave. This is how she’s gotten around it just fine.

　　Make New Mexico green chile cheeseburgers in queso formI have a Google Doc page always open on my browser. On it are headers marked “pizza,” “burgers,”…

　　This is one of my favorite recipes I’ve made this year. It’s taking the New Mexico green chile cheeseburger and mashing it up—well, figuratively—with the classic Tex-Mex queso. I know of a certain sporting event this weekend, of which there will be viewing parties, that could use this dip.

　　Dryuary week 5: Cheers to a month without alcoholWelcome to Dryuary, a five-part series where The Takeout’s Gwen Ihnat navigates the month minus…

　　Staff writer Gwen Ihnat has made it through an entire month without a sip of alcohol. As her Dryuary comes to an end, she looks back at the pluses and minuses—and there’s way more of the former than the latter.

　　Ask The Salty Waitress: What should I do if my food just doesn't taste good?Dear Salty,

　　Our most-read story this week.

　　Why don’t we drink pig’s milk?Given that humans consume every other part of the pig with slobbering glee, it’s a wonder why the…

　　We eat every part of the pig with reckless abandon. Why don’t we drink its milk?

　　The Takeout investigates: Which chip for which dip?Some writers would start this post by stating that there are no rules when it comes to which dips…

　　We are pleased to introduce The Takeout Investigative Unit, and our first reporting project involves matching the correct chip to the correct dip.

　　An intro to Japanese beers, from easy-drinking lagers to adventurous craft brewsWelcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite…

　　A crash course into the easy-drinking delights of Japanese beer, as well as a look into its burgeoning craft beer scene.

　　Behold the splendor of the unfairly maligned tuna casseroleIn Hasty Gourmet, The Takeout writers offer reliable recipes that are dinner-party worthy with only

　　Gwen Ihnat defends the delicious simplicity of the tuna casserole, and offers her take on this Midwest favorite.

　　Campbell's Skillet Sauces are passable crutches for less-than-passable cooksAs someone who cooks daily and relishes laboring in the kitchen, this recent deluge of ready-made…

　　Our Taste Test feature checks out Campbell’s line of skillet sauces for chicken. One’s really good, one’s really bad, the other two are meh.

　　Chicken-wing sauces, rubs, and frying tips to make you the party MVPHaving a knockout chicken-wing recipe is the ultimate in bragging rights, since chicken wings are…

　　We solicited the advice from some of our favorite chefs around the country for their tips, tricks, and wisdom for chicken-wing sauces and techniques.

　　How to assemble the perfect party beer coolerShopping for a Super Bowl party must have been easier in the decades before craft beer took hold:…

　　Kate Bernot reverse engineers the perfect party beer cooler, and tells you exactly what and how much to bring to ensure a happy crowd.

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