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Wine & Spirits
Why the world is flipping for Japanese whisky
thetakeout.com - Kate Bernot
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some suggestions on where to start …
Ask The Salty Waitress: My customer won’t stop calling me “baby”
thetakeout.com - The Salty Waitress
Hi Salty, I work at a large bar in Chattanooga, Tennessee. I recently had a guest who called me “baby.” I told him my name. He kept calling me baby, …
Beer flips are the beer-and-whole egg cocktail—wait, hear me out
thetakeout.com - Kate Bernot
Gee, Kate, when are you going to share a recipe for a cocktail that includes hot beer and a whole egg? Okay, no one’s ever asked me that, so I’ve …
Brisket
Smoke a whole dang pastrami, because you’re worth it
thetakeout.com - John Carruthers
There’s no better feeling for the home cook than making a dish that comes out just like the version you fell in love with—the real-deal “oh, dang, …
Spices
A steak au poivre recipe too good to be true?
thetakeout.com - Kevin Pang
Marco Pierre White, if you’ve never heard the name, was the O.G. bad-boy British chef, a man who infamously broke a young Gordon Ramsay and reduced …
Tipping
Ask The Salty Waitress: What are the rules for coat check tipping?
thetakeout.com - The Salty Waitress
Dear Salty, I don’t encounter coat checks much anymore, but of course on the rare occasions I do, I never have cash on me, or I’ll only have a $20. I …
Tacos
How to make homemade tacos al pastor when you don't own a roasting spit
thetakeout.com - Jesse Valenciana
So many great Mexican recipes were passed down from the Aztecs, Mayans and various other native, ancient civilizations that inhabited the land. From …
Music
Ask Kate About Beer: How do brewery-band beer collaborations work?
thetakeout.com - Kate Bernot
Breweries collaborating with bands on beers is not a new concept. Musicians from the Grateful Dead to Run The Jewels have their own beers, and new …
Beer
Let’s explain Texas’ messy beer-to-go laws, and how they might finally change
thetakeout.com - Kate Bernot
Currently, a good chunk of Texas breweries can’t sell customers beer to-go—not in cans, not in growlers, not in crowlers or bottles or kegs. It’s the …
Garlic
Make ajo blanco, the refreshing soup for die-hard garlic lovers and vampire haters
thetakeout.com - Gwen Ihnat
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink. Sure, you like garlic. You’ve been enjoying our Garlic Week …
Ask The Salty Waitress: How can I make sure my server gets my tip?
thetakeout.com - The Salty Waitress
Dear Ms. Salty: Ever since I had the experience as a small child of watching diners take wait staff’s tip money off abandoned tables on their way out …
Cooking fish in paper hearts is a foolproof and impressive Valentine’s Day dinner
thetakeout.com - Gwen Ihnat
Valentine’s dinner has such a high degree of potential difficulty: You’d like to wow your beloved, ideally, without spending a fortune and without …
Recipes
How to cheat your way to "homemade" garlic knots
thetakeout.com - Kate Bernot
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink. I don’t know whether you grew up around pizzerias that served …
Recipes
How to make Chinese takeout-style honey garlic crispy beef
thetakeout.com - Kevin Pang
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink. Certain flavor combinations are alchemical, like bacon + cheese + …
Recipes
The road to love is paved with goulash
thetakeout.com - Kate Bernot
If you eat meat, you’ll love my Oma’s goulash recipe. A bold claim, I know, but I have evidence to back it up. Not only was this a favorite dish of …
Bread
A classic garlic-bread recipe steeped in ’70s nostalgia—and lots of butter
thetakeout.com - Gwen Ihnat
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink. I suspect that most people have their own individual methods of …
Ask The Salty Waitress: Help me nicely get rid of these camped-out customers
thetakeout.com - The Salty Waitress
Dear Salty: Fellow server here. I need your advice on an annoying problem that comes up every few weeks: the table that just won’t leave. After I’ve …
Recipes
recipe 40 clove garlic chicken
thetakeout.com - Allison Shoemaker
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink. I’ve been waiting my whole life for Garlic Week. There is absolutely …
Beer
Beer Of The Week: Bell’s Amber Ale, how I’ve missed you
thetakeout.com - Kate Bernot
During a lengthy chat I had with The Olympic Tavern general manager Zak Rotello for my story on beer loyalty, he mentioned that his Rockford, …
Google Search
Ask The Salty Waitress: The bar where I work wants to ban MAGA hats
thetakeout.com - The Salty Waitress
Help me, Salty. The owner at the beer bar where I work has seen news stories about bars banning MAGA hats, and now she wants to do the same. …
Pasta
How I learned to make ravioli in my tiny kitchen
thetakeout.com - Gwen Ihnat
My urban kitchen is a small one, so prime counter real estate is only for near-daily necessities like a toaster and a small food processor. Any …
Casseroles
Cheesy Hash Elegante is Midwestelicious
thetakeout.com - Nick Leggin
This cheesy hash brown casserole doesn’t technically have hash browns, and isn’t what you’d typically think of as a casserole. If there is such a …
Recipes
Leftover hot dog buns + melted ice cream + eggs = legit bread pudding
thetakeout.com - Stacey Ballis
Ice cream for a party always seems like a good idea. Except ice cream requires attention and temperature management, two things that automatically …
Slow Cookers
I made that queso
thetakeout.com - Kevin Pang
Fox News anchor Dana Perino became a social media punchline faster than it took Velveeta to melt. On Super Bowl Sunday, Perino posted a picture of …
TV
Ask The Salty Waitress: Would adding a TV help my restaurant?
thetakeout.com - The Salty Waitress
Dear Salty, I’m a manager at a small Neapolitan pizzeria/Italian restaurant. We do a good business on Friday and Saturday nights when people come in …
Onions
These magnificent pancakes are made from French onion dip
thetakeout.com - Stacey Ballis
We’ve all done it. We’re hosting a party, which is an excuse to indulge in your favorite treats. Concerned about having enough (not just for the …
Beer
Beer Of The Week: Black Tooth Brewing’s Saddle Bronc is simply a damn good brown ale
thetakeout.com - Kate Bernot
A great beer is even better if it has a great story, right? Good, because my introduction to Sheridan, Wyoming’s Black Tooth Brewing was one for the …
Deep Frying
Chicken lollipops are super sweet
thetakeout.com - Kevin Pang
The love you get is equal to the love you give. It’s an apt aphorism for how I feel about chicken lollipops. There are certain foods where the …
Kids
Ask The Salty Waitress: This kid looks too old for the kids’ menu
thetakeout.com - The Salty Waitress
Dear Salty: Fellow server here. Our restaurant has a kids’ menu for 12-and-unders, and I swear as I get older, I’m getting worse at judging the ages …
Super Bowl Parties
Turn leftover party chickens wings and potato skins into a crispy hash
thetakeout.com - Stacey Ballis
The Super Bowl is upon us and it will be a day of celebration and socialization. Maybe you’re a Patriots fan, maybe you’re into the Rams. Maybe you …

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Flips

Why the world is flipping for Japanese whisky

Ask The Salty Waitress: My customer won’t stop calling me “baby”

Beer flips are the beer-and-whole egg cocktail—wait, hear me out

Smoke a whole dang pastrami, because you’re worth it

A steak au poivre recipe too good to be true?

Ask The Salty Waitress: What are the rules for coat check tipping?

How to make homemade tacos al pastor when you don't own a roasting spit

Ask Kate About Beer: How do brewery-band beer collaborations work?

Let’s explain Texas’ messy beer-to-go laws, and how they might finally change

Make ajo blanco, the refreshing soup for die-hard garlic lovers and vampire haters

Ask The Salty Waitress: How can I make sure my server gets my tip?

Cooking fish in paper hearts is a foolproof and impressive Valentine’s Day dinner

How to cheat your way to "homemade" garlic knots

How to make Chinese takeout-style honey garlic crispy beef

The road to love is paved with goulash

A classic garlic-bread recipe steeped in ’70s nostalgia—and lots of butter

Ask The Salty Waitress: Help me nicely get rid of these camped-out customers

recipe 40 clove garlic chicken

Beer Of The Week: Bell’s Amber Ale, how I’ve missed you

Ask The Salty Waitress: The bar where I work wants to ban MAGA hats

How I learned to make ravioli in my tiny kitchen

Cheesy Hash Elegante is Midwestelicious

Leftover hot dog buns + melted ice cream + eggs = legit bread pudding

I made that queso

Ask The Salty Waitress: Would adding a TV help my restaurant?

These magnificent pancakes are made from French onion dip

Beer Of The Week: Black Tooth Brewing’s Saddle Bronc is simply a damn good brown ale

Chicken lollipops are super sweet

Ask The Salty Waitress: This kid looks too old for the kids’ menu

Turn leftover party chickens wings and potato skins into a crispy hash