Allison Beussink

St. Louis

Writer at The Takeout

Writer, The Takeout at Static Media

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Articles

One Of The Most Expensive McDonald's In The US Charges Big Bucks For Big Macs

2 days ago | thetakeout.com | Allison Beussink

Enjoying a McDonald's meal is no longer economical — it's a downright luxury. According to Newsweek, menu prices for franchise favorites have increased 141.4% over the past five years. Finance Buzz reports reports slightly lower numbers, stating that the average cost of a Big Mac has increased by 50% over the last decade, from $3.99 to $5.99. Add in the variable of franchise ownership, and menu pricing varies even more by state and location, especially for McDonald's best-selling food items.
The Most Expensive Starbucks Drink You Can Order From The App

3 days ago | thetakeout.com | Allison Beussink

Like every other fast food chain in America, Starbucks has suffered under the cruel reign of inflation. Starbucks menu prices have increased 39% from 2014 to 2024, more than the measured inflation rate during that timeframe (it was 31%). Popular drinks like the Mocha Frappuccino have risen a staggering 32%, while the Chai Tea Latte has spiked by 30%.
Here's Why XXL Wine Is So Popular - The Takeout

4 days ago | thetakeout.com | Allison Beussink

XXL Wines are making waves across the wine world. The brand — which has roots in Baltimore, Maryland — is known for its sweet, fortified wines. This wine style combines grape juice with a distilled spirit during production to boost the wine's final alcohol level and sustain the wine long-term. Common examples are port wine and dry or sweet vermouth. XXL Wines, which calls itself "moscato without manners," blends late-harvest moscato grapes with syrup and natural fruit flavors.
Rhode Island's Most Peaceful Island Is A Haven Of Serene Sands, Uncrowded Beaches, And Wildlife

4 days ago | islands.com | Allison Beussink

If you're looking for a tranquil escape on the East Coast, plan a visit to Prudence Island, a 7-mile-long sanctuary that doubles as a quiet retreat for weary travelers and wildlife all year round. Located off Rhode Island's mainland, Prudence Island makes up one of several smaller islands that quietly float in Narragansett Bay (not to be confused with the beach town of Narragansett).
The Beautiful Way Martha Stewart Gives Pancakes A Springtime Upgrade - The Takeout

5 days ago | thetakeout.com | Allison Beussink

Some chefs enhance their breakfast pancakes with flavored milk. Others use yeasted buttermilk to increase the fluffiness factor. Then there's Martha Stewart's method, which is levels above the rest: She uses edible flowers. During the spring, edible flowers like pansies, lilac, borage, roses, nasturtium, and calendula are plentiful, making them a perfect accessory to your breakfast buffet.
Boost Your Chicken Caesar Salad With One Additional Step To The Poultry - The Takeout

6 days ago | thetakeout.com | Allison Beussink

Ever thought the thinly sliced chicken sitting atop your Caesar salad was a little bland? Us too. That's why The Takeout turned to Megan McCarthy, founder of Healthy Eating 101 and Atlanta Botanical Garden's Edible Garden Chef, and David Kirschner, founder of dineDK for advice. One reason why chicken can turn out bland is the type of cut used. "Most chicken for Caesar salad is boneless, skinless chicken breasts, which are seasoned and grilled," Kirchner says.
Make One Bold Move At A Bar And You'll Likely Be Cut Off

1 week ago | thetakeout.com | Allison Beussink

Not all heroes wear capes. In the food service industry, the heroes are the hard-working waitstaff: We're talking about servers, bussers, hosts, and in the case of establishments that sell alcohol, bartenders.
Wrapping Sweet Potatoes In Foil Isn't The Trick You Think It Is

1 week ago | thetakeout.com | Allison Beussink

When it comes to baking sweet potatoes, wrapping them in foil is more harmful than helpful. That's because the shiny aluminum captures warm air and seals it around the sweet potato's skin like a well-fitted glove. After 45 to 60 minutes in the oven, this steamy hug reduces the starchy interior to a less flavorful mush and transforms the sweet potato's skin into a wimpy, soft exterior rather than a crispy, golden delight. Wrapping baked potatoes in foil also generates the same soggy results.
You Might Not Want To Refrigerate Your Watermelon Anymore. Here's Why

1 week ago | thetakeout.com | Allison Beussink

You might want to think twice before storing a whole watermelon in your refrigerator. According to a study published in the Journal of Agriculture and Food Chemistry, storing watermelons at warmer temperatures supports the growth of lycopene, an antioxidant that prevents cell damage, is responsible for red pigmentation, and is found naturally in watermelons (and tomatoes).
The Ice Cube Red Flag To Watch Out For At Bars

1 week ago | thetakeout.com | Allison Beussink

Call it a lack of respect or utter carelessness, but touching ice cubes is one of the biggest red flags when it comes to bartending hygiene. Although it seems like an innocent mistake during the busy rush on Friday night, it's actually a cardinal sin that puts the health and safety of patrons at risk. When choosing ice for cocktails, most bartenders will grab a pair of tongs to place large cubes or an ice sphere in a drink to avoid contact.