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6/28/19
1:05 PM
4
The Takeout for The Federalist
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Welcome to The Takeout’s latest cooking series: How To Be Great. The focus here is making dishes that appear impressive, maybe even impossible, but are in fact deceptively easy to pull off. What is it about the tomahawk steak that’s so great? Just look at it! It’s like something out of the Flintstones—a ribeye with

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2/21/19
11:15 AM
1
The Takeout for Kettle Brand
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Barbecue sauce is one of those kitchen essentials we automatically pick up at the grocery store. It’s a funny thing. Why is making homemade pasta sauce a no-brainer, but not barbecue sauce? In today’s episode (in which we create a dish inspired by a Kettle Brand bag of chips we randomly select), Honey Butter Fried

2/8/19
12:04 PM
4
The Takeout for Kettle Brand
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In this episode, we’ve asked Christine Cikowski and Joshua Kulp of Chicago’s Honey Butter Fried Chicken to come up with a dish inspired by Kettle Brand’s pepperoncini chips. Their pick will be familiar to Chicagoans, but perhaps less so for outsiders: We’ll teach you how to make giardiniera, that pickled and spicy

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4/18/18
8:00 AM
7
The Takeout for GE Appliances
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Welcome to The Takeout’s newest cooking competition series: Picky Eaters Challenge! Here’s how the show works—we brought in four kids, whose parents describe them as “picky eaters.” We then asked some of our favorite chefs to cook a dish that hides the picky eaters’ least favorite ingredients, and hopefully in a way

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