John Carruthers's posts

Gastropub flatbread pizza, relic of 2005 cuisine, deserves another look.

Don't you dare elevate this recipe. It is reserved for those who seek beautiful garbage.

Inspired by The Bear? Learn why most Chicago beef shops don't go to all that trouble.

Let out all your hot takes, take a deep breath, then come on a magical pineapple pizza journey with us.

Let's throw this myth about cold beer into the wood chipper where it belongs.

The collected wisdom gained from baking an inadvisable amount of homemade pies.

Yes, it's worth it to fry up battered slices of pizza in hot oil. You'll see why.

Yes, haggis on pizza. A delicious way to celebrate Burns night 2022.

For the love of all that is holy, let's do something different with barbecue.

Welcome to Gamer Week, in which The Takeout will be celebrating the edible side of video games all week long.

Is there a food snob worse than the pizza fundamentalist haughtily turning up their nose at anything cooked under…

Adaptability is the mark of a great home cook. When I’ve got too much of something, one of my favorite things to do…

As a low-attention-span indoor kid, I had two great loves growing up. The first was American football—the Bears…

You first feel like a father when you hold your tiny, precious child. But you first feel like a dad when you find…

One of my favorite food experiences—or, honestly, one of my favorite experiences, period—is that first bite of a…

You know those hyper-regional dishes so pervasive in their area of origin that locals all assume they’re universal?…

Even before the current stay-at-home reality, I spent a lot of time on Twitter, both for my job and because I’m the…

If you’re like me, you’ve spent at least parts of the last couple of weeks animorphing into a nauseated ball of…

There’s not a ton of debate as to the best way to cook a hot dog: steamed/simmered is a dog stand tradition, grilled…

It’s the dead of winter, and most of the fun holidays are behind us—but there’s still months of cold and slush to…