Persistent food myths about MSG have put many people off eating it. However, MSG is actually a safe and delicious seasoning you can use to brighten up dessert.| 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
Add a drizzle of honey to a juicy fresh tomato sandwich and create a delicious gourmet balance of sweetness and natural acidity.| The Takeout
Debates rage online about the appropriate ratio of milk to cereal, but they all miss the main issue: putting milk on cereal is inherently gross.| The Takeout
What's in tartar sauce? Herbs, citrus, and acidic components are all required. If you want to upgrade your sauce, try these tartar sauce ingredients.| The Takeout
Ina Garten's favorite side dish is Charlie Bird's farro salad. It has parmesan, radishes, arugula, pistachios, cherry tomatoes, fresh herbs, and lemon dressing.| The Takeout
If you love spicy mayo, then all you need is nothing more than a trusty bottle of sriracha. Trust us, this combo packs the best of flavorful punches.| The Takeout
If you want to make beer battered fish for dinner, but have never done it before, you might want to try one of these light beers. Here's what you need to know.| The Takeout
Canned tuna may not be the first protein you think of for tacos, but a little help from the Maillard reaction takes the tuna to the next level.| 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
A typical way to add protein into your diet is with protein powders, but not everyone likes the taste. This underrated ingredient is a great substitute.| The Takeout
Although it feels like pizza is outside the normal rules of food safety, it's not true. If your pizza has been out all night, think twice before eating a slice.| The Takeout
For your next batch of fried fish batter, be sure to seriously consider using soda water; it can elevate the end result to a new delicious level.| The Takeout
Deep-frying fresh fish to make tacos is a laborious process, but using fish sticks is much faster. Personalize the tacos with your favorite toppings.| The Takeout
Fish tacos are great any day of the week. But if you're struggling to decide what kind of fish to use, keep in mind that mild fish are generally preferred.| The Takeout
If it's stored correctly, leftover pizza can last safely for three to four days. You need to refrigerate it within two hours.| The Takeout
If you don't own a lot of fancy equipment, making high-quality pizza at home is difficult. However, using a pizza stone makes this process a whole lot easier.| The Takeout
Poke cake, which blends boxed cake mix with gelatin, was conceived in 1976 by Jell-O. The company pitched it as a new way to sell its sugary product.| The Takeout
Spread out grapes on a parchment-lined sheet pan to freeze separately, then eat as a healthy snack, add to smoothies, or use as ice in white wine.| The Takeout
Use hot honey to upgrade store-bought pizza. The sweet and spicy condiment pairs perfectly with cheese, meat, and vegetable toppings.| The Takeout
Use vegan gelatins made with vegetable gum, agar-agar, iota carrageenan, or kappa carrageenan as a vegan or vegetarian substitute for Jell-O.| The Takeout
Olive oil is extremely versatile and can be used in savory foods and in baking. We look into swapping butter for olive oil and the best time to do this.| The Takeout
Pancakes are a quick breakfast, but sometimes whipping up batter from scratch is just too much. Use this pancake batter storage hack for on-the-go flapjacks.| The Takeout
While keeping foods chilled is essential for food safety, you might be wondering if your freezer can get too cold. Here's the lowdown on temperature regulation.| The Takeout
Clean grapes by rinsing them thoroughly under cool running water. Alternatively, you can soak them in a baking soda solution before rinsing again.| The Takeout
Angela is an experienced journalist born and raised in Chicago, where she still resides. She previously managed social media for Familia Kitchen, a small business website dedicated to curating and celebrating Latinx family recipes and the stories behind them, and has written freelance pieces for Resy.| The Takeout
Combining her passions for food and culture by writing for The Takeout is a dream come true. As the daughter of a librarian, Moriah has always loved to read and write.| The Takeout
For over a decade, Cara has been working as a freelance writer, putting to good use her formidable research skills (and learning excellent time management in the process). She has covered everything from grocery and retail store shopping know-how on QuerySprout to the latest events in her metro area for her city's alt-weekly, the Erie Reader.| The Takeout
Dennis is a Chicago-based food writer with over 15 years of experience covering everything from local, independently-owned restaurants to reviewing items released by massive fast-food chains. His writing appears in publications such as Bon Appétit, Serious Eats and publications local to Chicago.| The Takeout
The viral shaved frozen watermelon trend really works. We tried it and we and cannot believe how tasty and simple it is to make fruit shaved ice.| The Takeout
You may have heard about salad cream from friends living in the U.K. but what exactly is this iconic British ingredient and what does it taste like?| The Takeout
Chicken broth is essential for any home cook. But that carton in the back of your fridge won't be good forever, so here's how long you can keep it.| The Takeout
White chocolate has a different flavor, ingredient list, texture, and melting point than milk or dark chocolate -- but it still counts as chocolate.| The Takeout
When hearing about microwaving bacon, you may worry about soggy strips. But fear not, the microwave is actually great for cooking bacon. Just follow these tips.| The Takeout
Thanks to an innovative TikTok post, straining your greasy ground beef has never been easier -- or cleaner. Here's all you need to know.| The Takeout
If you want your takeout fries to stay crispy all the way home, leave the container open. Closed containers trap steam, leading to soggy fries.| The Takeout
