Dylan Myers

3 weeks ago | thetakeout.com | Dylan Myers

When it comes to kitchen staples, canned tomatoes are your best friend. We've all got at least one can stockpiled in the pantry, ready at a moment's notice for a last-minute pasta sauce or weeknight chili. Of course, nothing beats the big, meaty slices of heirloom tomatoes for summer Caprese salads, but for soups, stews, bruschettas, and a Giada De Laurentiis-approved ricotta dip, the canned varieties are indispensable for amping up that pure and concentrated flavor.

1 month ago | thetakeout.com | Dylan Myers

We're often willing to shell out a little more on fish when we go out to eat. It's pricey enough in the supermarkets, and maybe we don't have the right kitchen equipment — or confidence — to tackle cooking a delicate fish. Regardless, ordering fish at restaurants is an experience you can't take too lightly if you want to get the most out of your meal (and money).

1 month ago | thetakeout.com | Dylan Myers

Worcestershire sauce is difficult to place in any specific condiment category. We use it liberally as an all-purpose flavor enhancer, dousing it on our meatloaf and steaks or in marinades and cocktails. It's salty, umami-driven, and sweet, and its closest relatives are maybe fermented fish sauces used in Asian cuisines. And all jokes aside, you'll have to learn how to pronounce Worcestershire before we go on.

2 months ago | thetakeout.com | Dylan Myers

We may not have realized it then, but the closure of Red Robin's first location in 2010 was a harbinger of bad luck for the company. It was just one spot — a tavern-like restaurant in Seattle — but it harkened back to the casual dining chain's humble origins as a university bar. The location served as a focal point for how much the burger restaurant expanded since opening in the 1970s, and losing it was a bit like losing the little red bird's identity.

Mar 3, 2025 | thetakeout.com | Dylan Myers

Maybe we're just indulging our inner pyromaniac, but what amateur chef hasn't debated buying a culinary torch? Also referred to as a kitchen or brûlée torch (for obvious reasons), we often pass on buying the handy little tool, unsure if we'll take advantage of it or even know how to use it. There are plenty of uses for a kitchen torch beyond crème brûlée (and we're not just talking about lighting a cigar), but that does still leave the question: Is there a right or wrong way to torch your food?