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Desserts's posts - English uPOST

Dennis Lee Dennis Lee Aug 14, 2019. 20 comments

Savory popsicles... can it work?

Savory popsicles... can it work?
FeaturesStories from The Takeout about food, drink, and how we live.  

In my last piece, which was about how I can use up a gallon of ranch dressing (I am never going to live that one down), one of the suggestions offered after the fact was... a ranch popsicle. Because I am a culinary degenerate and all-purpose clown-around-town, it did get me thinking. I prefer savory foods over sweet...

20 Comments

Kevin Pang Kevin Pang Jun 05, 2019. 21 comments

Make s’mores with Ritz crackers

Make s’mores with Ritz crackers
Rec RoomHearty recommendations from The Takeout staff.  

I won’t waste your time with overwrought exposition: Do you like roasting marshmallows over fire and making s’mores? Graham crackers are classic, but how about consider using Ritz crackers? This tip comes from my colleague Kate Bernot’s friend and hairdresser Lisa (hi, Lisa!). Upon hearing about this, we had to try it. Ritz crackers...

21 Comments

Zach Brooke Zach Brooke May 21, 2019. 18 comments

Jus’ what kind of pie is chess pie?

Jus’ what kind of pie is chess pie?
Acquired TastesIn Acquired Tastes, The Takeout explores the food and drinks we can’t live without.  

The first pie I ever baked came together last fall. I’d finally fulfilled a promise to myself that I’d turn an orchard sojourn into something more than Instagram content. Admittedly, the double-crust apple pie wasn’t pretty, but it was edible, and I found the whole process quite relaxing, if...

18 Comments

Kinja Kinja May 08, 2019. 16 comments

Child's unicorn cake has a wang on it

Child's unicorn cake has a wang on it

Below, you’ll find a photo of a unicorn cake with one very distinguishing feature. You’re not here for my writing. You’ve already scrolled past. I get it. I promised you a dickacorn, and a dickacorn you shall have.

Behold:

The photo was shared to the Instagram account @awkwardfamilyphotos, which seems appropriate, because that’s awkward for a family, that’s for sure. Metro UK, which directed us...

16 Comments

Marnie Shure Marnie Shure Apr 23, 2019. 22 comments

Fruit does not belong inside chocolate

Fruit does not belong inside chocolate

The supremacy of certain foods is so obvious as to never be questioned. Heinz is synonymous with ketchup for a reason; a complete block of cheddar has more flavor than a bag of the shredded stuff, hands down.

But there’s one unchallenged heavyweight that I’ve never understood, and that’s chocolate-covered strawberries’ reputation for being a special, sinful indulgence. Why, I ask you, is a...

22 Comments

Marnie Shure Marnie Shure Apr 17, 2019. 23 comments

Caution: 3-ingredient "Peanut Butter Bran Thingy" is highly inhalable

Caution: 3-ingredient "Peanut Butter Bran Thingy" is highly inhalable

When it comes to homegrown recipes, it’s helpful to surrender to a “just trust us on this one” mindset. Our time-tested concoctions might look like garbage , lacking the sophistication of creative plating or appealing colors, but they were never meant to be camera-ready—they were meant to be scarfed.

No recipe demonstrates this better than the Peanut Butter Bran Thingy, a shorthand term my...

23 Comments

Kevin Pang Kevin Pang Apr 16, 2019. 24 comments

Milk Bar's famed Crack Pie getting renamed, because, you know

Milk Bar's famed Crack Pie getting renamed, because, you know

Milk Bar, formerly under the Momofuku umbrella, is a desserts shop based in New York City that became “a thing” about a decade ago. Under chef Christina Tosi—formerly a judge on FOX’s Masterchef—Milk Bar was really good at utilizing sweets and baked goods to tap into childhood nostalgia. It was likely the first bakery to make a name selling milk steeped in corn flakes, and it’s sold a lot of

24 Comments

A.E. Dwyer A.E. Dwyer Apr 15, 2019. 20 comments

Is making cheesecake in an Instant Pot as good as baking it?

Is making cheesecake in an Instant Pot as good as baking it?

As I write this, I sit devouring the last slice from what has been The Fortnight of Cheesecakes in my household. It started with a birthday cheesecake, which sent me down the rabbit hole of exploring methods, all purporting to deliver the best cheesecake. I’ve done standard oven baking, water bath-baking, mini cheesecakes in tart pans. And then I read about the Instant Pot cheesecake method....

20 Comments

Kinja Kinja Apr 02, 2019. 12 comments

Queer Eye guys weigh in on key issue of dessert hummus

Queer Eye guys weigh in on key issue of dessert hummus

Last night, the irresistible Queer Eye charm offensive continued, with eight out of the total 10 queer eyes (minus the two belonging to Karamo Brown) visited The Late Show With Stephen Colbert to talk about beards, sequins, Michelle Kwan, crying on camera, and how Tan’s hair stands up like that. (It’s natural, apparently.) Perhaps Colbert, like the entire staff of The Takeout, simply cannot...

12 Comments

Gwen Ihnat Gwen Ihnat Mar 28, 2019. 20 comments

Yes, you can make cheesecake in under one hour

Yes, you can make cheesecake in under one hour

At the office, we often have “pie person vs. cake person” debates, but truth be told, I am neither of those things. I am a cheesecake person. It is absolutely my favorite dessert (also, my favorite Ben & Jerry’s flavor, in the form of Strawberry Cheesecake). There’s something about the tangy sweetness of sugar-infused cream cheese along with the high-fat creaminess that really gets me. When...

20 Comments

Kinja Kinja Mar 26, 2019. 11 comments

This week in weird Twitter food: Oreo rice?

This week in weird Twitter food: Oreo rice?

Feast your eyes:

Let’s move right past the Oreo dunked in Red Bull, because we can. We’re not here for whatever that mess might be. We’re here for Oreo rice. Twitter user @WahyuYordan posted the above photos late last week (if you click through and expand, you can see that the concoction has been heated on a stove, which makes it marginally more understandable), and the responses are a...

11 Comments

Kevin Pang Kevin Pang Mar 22, 2019. 17 comments

Cooking from Anthony Bourdain's Les Halles Cookbook: an indulgent end with chocolate mousse

Cooking from Anthony Bourdain's Les Halles Cookbook: an indulgent end with chocolate mousse
FeaturesStories from The Takeout about food, drink, and how we live.  

All this week, The Takeout’s Kevin Pang will be cooking from Anthony Bourdain’s Les Halles Cookbook and writing about his experience. Read previous posts about French onion soup , boeuf Bourguignon , pork rillettes , and skate wing Grenobloise.

Anthony Bourdain’s Kitchen Confidential was published 19 years ago (!!!), a book...

17 Comments

Stacey Ballis Stacey Ballis Feb 06, 2019. 16 comments

Leftover hot dog buns + melted ice cream + eggs = legit bread pudding

Leftover hot dog buns + melted ice cream + eggs = legit bread pudding

Ice cream for a party always seems like a good idea. Except ice cream requires attention and temperature management, two things that automatically fall by the wayside when you are hosting. If you and your friends are on the couch yelling at the refs for crappy pass-interference calls, no one is heading back to the kitchen to do ice cream management. And what often results is a tub of sad,...

16 Comments

Kinja Kinja Jan 10, 2019. 6 comments

Ben & Jerry’s wreaks havoc on resolution willpower with new Pint Slice flavors

Ben & Jerry’s wreaks havoc on resolution willpower with new Pint Slice flavors

Ben and Jerry, purveyors of ice cream treats, do not give a single fork about your New Years resolutions—at least, not the ones that have to do with abstaining from sweets of any kind. It’s only January 9, and they’ve already rolled out two new flavors of Pint Slices, those single-serving-sized, chocolate-encased goodies seemingly tailor-made for impulse purchasing or inhaling when one has...

6 Comments

A.E. Dwyer A.E. Dwyer Dec 20, 2018. 11 comments

Everything I've learned as a yule log obsessive

Everything I've learned as a yule log obsessive
FeaturesStories from The Takeout about food, drink, and how we live.  

Seven years ago, I starting baking yule logs around Christmas time. I enlisted the help of my friend and baking soulmate Cristin. It’s become our annual tradition, a chance for us to spend time together, flex our baking muscles and eat some really good cake.

A yule log, also known as a buche de noel, is a French holiday...

11 Comments

Marnie Shure Marnie Shure Dec 19, 2018. 11 comments

Almond bark is neither almond nor bark, but it is lazy baking magic

Almond bark is neither almond nor bark, but it is lazy baking magic
FeaturesStories from The Takeout about food, drink, and how we live.  

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...

11 Comments

Kate Bernot Kate Bernot Dec 19, 2018. 10 comments

Last Call: Texas artist paints Thomas Kinkade-esque art of fast-food chains

Last Call: Texas artist paints Thomas Kinkade-esque art of fast-food chains
Last CallLast Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.  The fast-food art of Michael Esparanza

If you don’t know artist Thomas Kinkade’s name, you definitely know his style: the type of softly lit landscape paintings that adorn...

10 Comments

Gwen Ihnat Gwen Ihnat Dec 07, 2018. 6 comments

Our favorite holiday cookie recipes, pt. 2: Thumbprints are super delicious and kid-friendly

Our favorite holiday cookie recipes, pt. 2: Thumbprints are super delicious and kid-friendly

My mother was an expert baker, the type who pulled out at least a half-dozen or so recipes at Christmastime to prepare for family and friends. She even had certain cookie cutters for certain varieties: her gingerbread bears, for example, or shortbread stars. I treasure the time I spent baking with her as a kid, when I was allowed to ice the candy cane cookies and sprinkle them with red...

6 Comments

Kate Bernot Kate Bernot Dec 06, 2018. 24 comments

Stollen is the German holiday bread that can’t shake its fruitcake resemblance

Stollen is the German holiday bread that can’t shake its fruitcake resemblance
Acquired TastesIn Acquired Tastes, The Takeout explores the food and drinks we can’t live without.  

I have a hidden holiday dessert wrapped in foil and stashed in the back of my pantry. It’s not cookies or candy, and if I’m being honest, I don’t need to hide it. No one is stealing my stollen.

Stollen, a type of German holiday bread, bears an unfortunate similarity to fruitcake, which is why...

24 Comments

Jeanelle Olson Jeanelle Olson Dec 06, 2018. 18 comments

What’s the difference between a crisp, cobbler, crumble, buckle, galette, and pandowdy?

What’s the difference between a crisp, cobbler, crumble, buckle, galette, and pandowdy?
Burning QuestionsBurning Questions is The Takeout's Q&A feature that satiates your food and drink curiosities  

As holiday baking reaches its peak, you’ll catch me with any excuse to avoid making pie. I’ve made only a few incredible pies in my time. The rest: fine, but forgettable. Soggy bottoms, cracked tops, butter cut too small, filling too runny. With so many potential pitfalls, I can’t...

18 Comments

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