Forgotten vegetables

September 18, 2025 by
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While there is a large variety of vegetables to be found at farmers' markets and grocery stores, some veg that were once staples in diets around the world have faded into obscurity. The Takeout looks into fifteen of these all-but-forgotten vegetables and explains a bit of the history of each. While I was familiar with several of these foods, there… read more

Food news antipasto

September 15, 2025 by
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Love avocados but struggle to get them out of their skins? You may want to try the viral method that relies on a whisk. It is just as easy as it sounds - cut the avocado in half, remove the pit, and "insert your whisk right into the green part of the avocado, twist, and scoop". Just be sure to… read more

In praise of beige food

September 11, 2025 by
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Beige is not a color that inspires - it is most often associated with words like dull, drab, boring, and bland. This is true even when you extend it to the food world. Instagram is not exactly brimming with glam shots of plain porridge or buttered noodles or an unadorned piece of toast. These foods get zhuzhed up with vividly… read more

Are cooking shows on their way out?

September 10, 2025 by
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Cooking shows have proliferated in the past 20 or so years - every streaming service has multiple offerings, as do more traditional broadcast and cable networks. These vary from competitive reality TV to educational programs to travel shows. Programs like Top Chef, Chopped, Hell's Kitchen, Good Eats, America's Test Kitchen, No Reservations, and dozens more have educated and entertained us… read more

Cooking by sound

September 9, 2025 by
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A friend was over at my house one day when I was baking a cake. When I took the pan out of the oven I held it to my ear. Puzzled, my friend asked what I was doing. I told her I was listening for the cake to tell me it was done. She didn't believe me at first, but… read more

Food news antipasto

September 7, 2025 by
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Gordon Ramsay announced he plans to revive his show Hell's Kitchen in the UK, possibly with a spin-off chain of restaurants. His show in the US has run for 24 seasons and spawned seven restaurants across the country. ITV has reportedly trademarked the Hell’s Kitchen name and insiders say the show could debut as early as 2026. Fried chicken, honey butter, and… read more

Food52 goes to the farm

September 5, 2025 by
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Food52 is not the place I would think of when it comes to rural life. Based in NYC, it's filled with glam and a definite urban vibe. However, the site recently added a new weekly column from food writer and recipe developer Alexis deBoschnek titled From the Farm. Alexis has written two cookbooks, 2022's To the Last Bite: Recipes and… read more

Of ground cherries and gooseberries

September 3, 2025 by
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There are not many tropical fruit flavors to be found growing in gardens in the northern Midwest where I live. In fact, there is really only one garden stalwart with this attribute: ground cherries. After I posted a photo of a tomato and ground cherry tart on my Facebook page, some of my friends asked what a ground cherry was.… read more

The vegan restaurant dilemma

September 2, 2025 by
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A few weeks ago I wrote about how, after four years as a vegan-only establishment, Eleven Madison Park was adding meat back to the menu. The famed NYC restaurant is not the only vegan eatery to make changes in the current restaurant climate. Many once-beloved vegan restaurants have even closed permanently in recent months. Is this part of a trend… read more

Food news antipasto

August 31, 2025 by
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Want to experience something from Rene Redzepi's NOMA but can't afford to go to Copenhagen? You can try Noma Kaffe, a monthly subscription service that allows you to sample the coffee served at the award-winning restaurant. As you might expect, this service is not cheap: the cost is $65 USD per month for two 250-gram bags of coffee. Noma’s head… read more

TL;DR

August 30, 2025 by
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Remember food blogs? You know, the ones that had charming stories that ultimately led to a recipe that you wanted to try? It seems that in our increasingly fast-paced world, reading a few paragraphs takes too much time. In the last few years much ado has been made about food blogs being a waste of time and that bloggers should… read more

Seasonal shifts

August 29, 2025 by
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A few days ago, we had a brief taste of autumn when temperatures dipped to unseasonable highs and lows. While we are still weeks away from true autumn, this short spell of cool weather created a shift in how I thought about cooking and baking. I have written before about how changes in the weather can provoke anticipation for certain… read more

How do you like them pommes (de terre)?

August 28, 2025 by
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Please forgive me for the bad pun on the old saying "how do you like them apples?", but I just couldn't resist. But it is for a good reason - the ranking of 10 potato dishes from worst to best, by Andrea McGinniss of The Sydney Morning Herald's Good Food. This is bound to be controversial, because everyone is going… read more

When I dip, you dip, we dip

August 26, 2025 by
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French dip sandwiches, which like most things labeled "French" in the US, are not French, are currently having a moment, says Eater's Andrea Strong. She chronicles the current crop of offerings in New York City, which is not the birthplace of the revered 'wich that was allegedly cooked up first in Los Angeles. Strong says that New York's “roast beef… read more

Food news antipasto

August 25, 2025 by
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It's easy to get excited about cookbooks, so I never really thought about why so many titles included exclamation marks, like Dolci!, Galette!, and You Got This! Nina Moskowitz of Epicurious has thought about it and asked several authors and editors why they included exclamation marks in their titles. For Diane Morrisey, author of You Got This!, the exclamation point… read more

Food festivals

August 23, 2025 by
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One of the best things about living near farming areas is the abundance of festivals that revolve around a certain crop or food. My friend has made it his mission to seek out as many of these events as possible, and he has identified over a dozen festivals within a few hours' drive of the Twin Cities. There an Apple… read more

Tomato, tomahto

August 20, 2025 by
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Most cooks use cherry tomatoes and grape tomatoes interchangeably and likely many people believe they are essentially the same. However, they actually have different flavor profiles and textures, says Serious Eat's Brandon Summers-Miller. He breaks down the differences, noting which type is best suited to various dishes. Roast tomato and asparagus tart with rosemary from The Guardian Feast supplement by… read more

Licorice: love it or loathe it?

August 19, 2025 by
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In her Substack newsletter, Dorie Greenspan just posted about licorice, which as she notes is a divisive flavor. Just like cilantro, it seems to be a love it or hate it item. For some the taste aversion stems from having licorice flavored medicine as a child, but for others it seems to be built in, although scientists have not yet… read more

Food news antipasto

August 17, 2025 by
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A white book opened to see the blank inside pages, on a white background
Renowned beer historian Martyn Cornell died at the beginning of June. His friend Steve McCubbin's heartfelt obituary for Cornell was just published in The Guardian. McCubbin shares Cornell's long and storied career, and recognized his salty character. The last post Cornell made before he died illustrates this: “If I read once more that porter got its name because it was… read more

Kewpie celebrates a century

August 13, 2025 by
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Kewpie mayonnaise, the Japanese mayonnaise with devotees around the globe, celebrates its 100th birthday this year. Its creator, Toichiro Nakashima, was inspired to create the condiment after visiting the United States in 1915 as an intern for Japan’s Ministry of Agriculture and Commerce. There he was exposed to mayonnaise, which was having a moment in American cuisine. After returning to… read more

Food news antipasto

August 10, 2025 by
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Less than a week after Vox Media CEO Jim Bankoff told a reporter that he did not anticipate further layoffs in the company, 15 Eater staff members were laid off, according to Vox Media union. In a post on Bluesky, one of my favorite writers on the site, Amy McCarthy, shared that she was one of the unlucky ones. The… read more

In defense of ‘ugly’ cakes

August 9, 2025 by
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A recent opinion piece in The Cut has rankled the baking community, especially those who have small cottage baking businesses they run out of their homes. In the article, the author disparaged trendy Instagram and TikTok cake creations that are full of piped decorations, bedazzled with glitter-coated fruits, and overall just exuberant in their presentation. Joy Saha, writing for Salon,… read more

Foraging: trendy or timeless?

August 8, 2025 by
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Foraging seems to be having a moment, as evidenced by the growing number of books about foraging and the fact that online foragers have built huge audiences. Is this a passing trend or is foraging becoming a standard practice? I suppose one should say a standard practice again, because for much of humankind's existence, foraging provided the vast majority of… read more

Food news antipasto

August 3, 2025 by
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Another food publication is biting the dust - at least in monthly magazine format. Fans of delicious (AUS) spotted a short note in the most recent edition that stated it would be the last print issue. Earlier this year the magazine announced changes that included a weekly delicious section added to metropolitan and regional newspapers. The publisher said that the… read more

How much would you pay for a pancake?

August 3, 2025 by
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Chain restaurants like Denny's, Perkins, and IHOP are known for their all-day breakfast menus and relatively low prices. They dish up bacon, eggs, pancakes, waffles, and other breakfast items that may not be the most elevated fare but are solidly in the "it's fine" camp. IHOP is hoping to break away from this reputation by introducing a $100 Dubai chocolate… read more
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