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.

　　A 60-second intro to Israeli foodThere’s evidence to suggest that Israeli food has recently stepped into the spotlight: LA’s…

　　Neophytes tend to lump it all into this broad spectrum of “Mediterranean food,” but staff writer Kate Bernot offers a crash course on the intricacies of Israeli cuisine.

　　Our weeknight secret weapon: a 6-ingredient panang curryIn Hasty Gourmet, The Takeout writers offer reliable recipes that are dinner-party worthy with only

　　In our morning meetings, staff writer Gwen Ihnat can’t stop talking about the culinary prowess of her husband, Brian. In particular, he’s got this ultra-simple curry that’s been wowing the family. Here, Gwen shares a family secret.

　　The 5-minute pour will make your pilsner taste betterThe longest lines at Denver’s annual Great American Beer Festival stretch interminably around the…

　　Beer guru Kate Bernot explores the patient art of the slow-pour, which evidently makes pilsners taste 10 times better.

　　Ask The Salty Waitress: Am I the worst if I only order water?Dear Salty,

　　Our resident advice columnist The Salty Waitress (she’s a real doll) continues dispensing her weight-in-gold wisdom. This week’s question: Do servers hate it when customers opt for water, instead of ordering a more expensive drink?

　　How to make Cheddar Bay Biscuit fried chickenWelcome to Thanks, Commenters!, in which we mine, borrow, and steal ideas put forth by The…

　　When a reader suggested we fry chicken with Red Lobster’s Cheddar Bay Biscuit mix, our toes curled into a calcified ball and we immediately took on the challenge.

　　Dryuary week 4: Behold the mighty mocktailWelcome to Dryuary, a five-part series where The Takeout’s Gwen Ihnat navigates the month minus…

　　Gwen has not touched a drop of alcohol since New Year’s Eve. Follow along and cheer on as she continues navigating January sober as a nun.

　　What's the best way to keep coffee beans fresh?When it comes to coffee, we’ve heard of the freezer trick, and we’ve see airtight canisters for…

　　Kate talked to a number of coffee nerds about their favorite ways of keeping coffee beans fresh. Turns out, you don’t need those expensive stainless steel canisters.

　　Women’s fitness magazines should aim for “happy” over “hot”It’s the fourth week in January, the time when many new year’s resolutions are faltering, if they…

　　In our daily story meeting, Gwen mentioned one morning how women’s health magazine—which used to be aspirational, if not mercenary in tone (“Get rid of the muffin top now!)—have in recent years become more encouraging and embracing. And that’s a very good thing, as Gwen writes here.

　　Karaage is the Japanese method for making superior fried chickenWhat strikes me about the Japanese relationship with fried chicken is the frequency of…

　　With apologies to the American South, I think the Japanese method of frying chicken is superior. Am I a fool? Allow me to make the argument.