I love good food, but I’m not a food snob. Just because a steak is $49.99 doesn’t mean I’m going to like it any more than a $4.99 steak; I just want it to taste good. Honestly, if…| Trentonian
When Pabst Blue Ribbon launched a whiskey, people raised their eyebrows. When it launched a 5% ABV hard coffee, people rolled those eyes. But then word began trickling in from the five states—Pennsylvania, Maine, New Jersey, Florida and Georgia—in which the PBR hard coffee was sold. People say it's kinda good?| The Takeout
Update, March 20, 2019: We discovered answers to outstanding questions we had about the PBR-branded whiskey in this Esquire Q&A with Matt Bruhn, the general manager of Pabst. We find a few of his comments strange—his assertion that people don't value aged rum, and some of his explanations of government labeling—but overall, Bruhn does give some more information about that 5-second-aging process. Give it a read if you want further details.| The Takeout
The Takeout is about making your life better through food. We celebrate high and low foods and drinks with equal reverence—with recipes, tips, features, advice, and taste tests in an authoritative and accessible way.| The Takeout
If you've never heard of Campbell's Ox Tail soup or Mulligatawny soup, that's because they've been discontinued -- but we think some deserve to be brought back.| The Takeout
Adding beer to chili is a great way to add extra flavor. Different styles of beer will offer different flavor profiles to the dish.| The Takeout
What are hops? When it comes to beer, they are arguably the most important ingredient and serve a wide range of purposes, from flavor to preservation.| The Takeout
Exclusive cooking, baking, and cleaning tips; food, kitchen appliance, and drink reviews; and expert opinions from the Takeout team.| The Takeout
