To those of us fluent in high fructose corn syrup, the Valentine’s Day season never feels like much of a season at all. The candy aisles are dutifully decked out in that confounding combination of pink and red as soon as December 26 rolls around, but a phalanx of Cadbury eggs, plastic baskets, and plush bunnies are…
It’s a clever detail that one might not notice at first, but the title of Gimlet Media’s brand-new podcast miniseries has a double meaning. While it might outwardly appear to be a show focused on the abysmal state of the criminal justice system, at its heart it is actually an investigation into a much more personal…
The typical line of questioning opened up again this past Christmas as soon as I had delivered my annual homemade treats to friends and family (this year it was imitation Thin Mints). “Those cookies were good,” they’d follow up a few days later, “But more importantly, what was covering the plate?”
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
There are two types of bakers: the ones who want to impress, and the ones who want to delight. There’s hefty overlap in the Venn diagram of what will taste amazing and what will elicit awed gasps from a crowd, but generally, New York Times cookie recipes cater to a different audience than, say, ones from the back of a…
Don’t let their elaborately costumed concrete geese fool you: The South Side Irish of Chicago are practical people. They can stretch a dollar for miles when they must, a skill honed by raising big families with bigger appetites. My family’s Thanksgiving dinner each year bears the marks of this culinary arithmetic,…
I’ve watched my mother host 29 Thanksgivings. This roughly equates to a collective 870 guests, a metric half-ton of turkey, and enough gravy to flood the Chicago suburbs. Anyone who can estimate the overall caloric intake deserves the Nobel Prize.
