Kate Bernot
Thrillist
Missoula, MT, United States
Contact Kate
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Past articles by Kate:
Soak Your Winter Blues Away in America's Most Beautiful Natural Hot Springs
These restorative waters across the country invite you to relax, whether that means dipping into secluded forest springs or taking a plunge at a luxe resort. → Read More
The 34 Hottest IPAs in America Right Now
Raise a glass. It's a good time to be an IPA lover. And here are the absolute best IPAs in America right now. → Read More
The Takeout’s fantasy food draft: Best Thanksgiving food
Welcome, dear readers, to The Takeout Draft, our recurring feature that combines our love of food, fantasy sports, and arguing on Slack. → Read More
Which recipe is your Achilles’ heel?
Even when you write about food for a living, there remain certain culinary stumbling blocks, the dishes that—try as you might—you just never seem to get right. You attempt new techniques; you troubleshoot with friends. And still, your creation ends up looking more like a Nailed It! creation than the photo in the cookbook. In solidarity, we’ll share the recipes we individually just cannot seem to… → Read More
Ask Kate About Beer: What’s causing my beer to gush out of the bottle?
Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to know about beer but were too drunk to ask. Have a question? Shoot it to beer@thetakeout.com. → Read More
There’s a weird peanut butter sandwich inside all of us
The peanut butter sandwich is both a blank canvas and a completed work of art, a stand-alone dish and a building block. It’s delicious in its own right, but add a swipe of marshmallow fluff or a smear of fancy jam, and now you’re really talking. Inspired by the don’t-knock-it-until-you’ve-tried-it combo of peanut butter and mayonnaise, The Takeout decided to share some of our other, less… → Read More
St. Louis bar charges by the hour rather than the drink—what could go wrong?
This summer, word hit the digital street that a St. Louis city government employee was planning to open a bar called Open Concept that charged patrons by the hour rather than by the drink. Surely, some skeptics figured, this unique payment structure would never actually clear the necessary hurdles and actually open its doors. Well, Open Concept has proved the skeptics wrong. → Read More
Beer of the Week: Rodenbach Classic is so much more than a sour beer
One of the most frustrating aspects of writing about beer is the limitations of beer vocabulary. Terms like “hoppy” and “malty” and “smooth” are imprecise, but sometimes they feel like the least technical way to convey what I’m attempting to describe. But one beer term frustrates me more than others, the linguistic version of an itchy tag on the back of a shirt. That word is “sour.” → Read More
What is fermented pizza dough, and does it taste better?
Modern science has finally been able to explain what professional pizza makers have known for decades: Balls of pizza dough left in a cool place overnight taste better than pizza dough that’s been mixed and baked the same day. A more exact understanding of the phenomenon of fermentation has led to a rise in pizzerias advertising how long they ferment their dough—five hours, 10 hours, 72 hours.… → Read More
Ask Kate About Beer: What are Oktoberfest beers, really?
Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to know about beer but were too drunk to ask. Have a question? Shoot it to beer@thetakeout.com → Read More
This pumpkin and spice soup is easy—but far from basic
I can’t remember which year my mom began cooking pumpkin soup for Thanksgiving, but I also can’t remember a Thanksgiving without it. When I left home and began my own fall traditions, this was the sole recipe I asked for. When I bought the ingredients to cook it myself for the first time, I had to reread the recipe card a few times. It was that easy? → Read More
The Unified Theory Of Cooking With Beer has just 1 simple rule
While pairing beer with specific foods falls midway between an art and a science, there’s far less effort involved with cooking with beer as an ingredient. I’ve both cooked and baked with beer, and while the latter requires precision and forethought—it is baking, after all—the former is mercifully simple. Keep one key rule in mind, and you’ll hardly ever be led astray. → Read More
What catching, killing, and cooking trout taught me about food
Learning to catch, filet, and cook fish over a campfire is not something you can pick up from Google. You don’t watch a 40-second YouTube video, grab a pole, and set out to foil-roast your trout—no matter how simple the outdoor lifestyle magazines make it seem. In the real world, there are guts. There is tangled fishing line. There is the cold weight of the rock in your right hand and the moving… → Read More
The best uses for summer tomatoes, beyond BLTs
Nothing against BLTs—in fact, they’re one of the best canvasses for peak, ripe-to-bursting summer tomatoes—but we all know how to make BLTs. And mozzarella-basil salads. And avocado-tomato toast. It’s when we want to switch up our summer tomato routine that we get stumped. → Read More
Beer Of The Week: Samuel Smith’s Nut Brown Ale is one of the best food-pairing beers
A few months ago at the Firestone Walker Invitational Beer Festival, I sat in the shade to wolf down some barbecue, momentarily pausing from my usual scurry between beer tents. I happened to be sitting with a handful of other beer writers from around the country, and as is our wont, we started talking shop. “If you could only drink five beer styles for the rest of your life, what would they be?”… → Read More
The joys of eating coconut shrimp in Florida at a place called Hammerheads or something
My family has been vacationing to Florida every year since I was born. We’ve been to the Gulf Coast, the Atlantic Coast, and many dolphin-mailbox-dotted counties between. The annual Florida trip was usually our only vacation of the year, so we dutifully checked all the boxes: family photos on the beach, souvenir seashell-collecting missions, dinners at the pirate-themed restaurants paid for in… → Read More
Last Call: Here’s which coffee chain to hit when you need fast Wi-Fi
Coffeeshops are places to get our caffeine fix, but they’re almost as valuable for their free Wi-Fi. When your office’s internet goes down? Coffeeshop. Work-from-home day? Coffeeshop. Need to zone out with the new season of Mindhunter for 20 minutes on your lunch break? Coffeeshop. (PS: Let’s talk about the new season of Mindhunter.) → Read More
Ask Kate About Beer: Exactly how long do I need to chill this warm beer?
Welcome to Ask Kate About Beer, in which The Takeout’s resident beer expert answers everything you’ve ever wanted to know about beer but were too drunk to ask. Have a question? Shoot it to beer@thetakeout.com → Read More
Why the Coors Light "bra ad" is groundbreaking
There’s currently a beer commercial known as “the bra ad.” It shows a woman dressed in office clothes returning to her apartment, kicking off her heels, opening her fridge, and cracking open a Coors Light before unhooking her bra and throwing it onto her couch. The on-screen text proclaims Coors Light “the official beer of being done wearing a bra.” → Read More
Hey Mayor Pete Buttigieg, is a hot dog a sandwich?
Pete Buttigieg is a singular presidential candidate in one important sense: He is the only to candidate to have answered the question of whether a hot dog is a sandwich in advance of his interview with The Takeout. We applaud his forethought in tackling this question from the get-go. His answer: No. → Read More