Additional Articles/Posts by Dan Myers

  • The Three Best Candy Bars for Junk-Food Lovers
    For those who are looking to eat healthy but also love candy bars, every trip to the pharmacy or supermarket becomes an exercise in self-control. Just look at those Snickers bars and Kit-Kats, beckoning you with their sweet, sugary charms. Thankfully, we...

  • Best Places to Buy Thanksgiving Pies in Portland, Oregon
    As the last of the Thanksgiving turkey is eaten, all thoughts turn to dessert. If you’re in Portland, Oregon, consider yourself fortunate: there are some amazing pies out there. Here are the five best places in Portland to get your Thanksgiving pie...

  • 6 Interesting Facts about Alton Brown
    There’s no doubt about it: Alton Brown is a force to be reckoned with. Since first gaining recognition as host of Food Network’s Good Eats in 1999, he’s risen to the rank of elder statesman in the culinary television universe. He...

  • Which Wich?
    The name of this sandwich chain, founded in Dallas in 2003, actually makes a lot of sense: customers are given a sandwich bag with all the different options, and they select what they want from a host of different categories. But, seriously? Which Wich?...

  • Tilted Kilt
    Just about everything about this chain makes us say “Ugh.” First of all, it’s a “breastaurant,” where the female servers (“Kilt Girls”) wear “mini-kilts” and plaid bras. And second, they’ve been sued for sexual harassment – by a group of 19 former...

  • Schlotzsky’s
    Taking a page from the Fuddruckers School of Gibberish, Schlotzsky’s even hypes up its wackadoodle name with slogans like “Funny name, serious sandwich.” A sandwich chain founded by Don and Dolores Dissman in 1971, Schlotzsky’s name isn’t catchy, it doesn...

  • Fatz
    This casual dining chain was founded in South Carolina in 1988 and until 2011 was known as Fatz Café, also an abysmal name. Like Big Boy and Fatburger before it, this chain seems to think that subtly (or not so subtly) implying that its fare isn’t for...

  • Eat’n Park
    The name of this Pennsylvania-based chain, best known for its smiley-face cookies, is just confusing. Are you supposed to eat and then park your car? Or is it short for “eating park,” sort of like a biergarten for food? Neither, apparently, as it...

  • EatZi’s
    Also created by Fuddruckers founder Philip Romano, this chain simply fails in the name department for several reasons. One, the name is childish and bland. Two, it sounds like it should be the name of a kid-oriented pizza chain when it’s in fact the name...

  • Cheeburger Cheeburger
    With a name inspired by a famous Saturday Night Live sketch, this chain, founded in Florida in 1986, attempts at humor but just comes across as tacky. It’s hard to take a restaurant named Cheeburger Cheeburger seriously, SNL reference or not.  

  • Ruth’s Chris Steak House
    Let’s just say that this name doesn’t exactly roll off the tongue. The name is understandable once you learn the backstory (It was originally a New Orleans restaurant called Chris Steakhouse, and when Ruth Fertel purchased it in 1965 she tacked her name...

  • Fatburger
    Yes, the burger itself may be fat, and the name certainly lets customers know that, but seriously, is there a restaurant name less appealing that Fatburger? Originally called Mr. Fatburger (apparently a reference to founder Lovey Yancie's boyfriend at the...

  • Big Boy
    Reportedly based on a nickname founder Bob Wian gave to a local kid, the Big Boy came to not only be the name of its mascot but also of its signature burger. Yes, the burger and the mascot may both be “big boys,” but that doesn’t excuse the name, which is...

  • Beef O’Brady’s
    First of all, Beef O’Brady’s concept? A “family sports pub.” While that may be oxymoronic, the name is just moronic. It would get a pass if it was founded by someone named Beef O’Brady (in fact, he would have been obligated to open a restaurant in that...

  • America's Worst Chain Restaurant Names
    While some restaurant owners have mastered the art of restaurant-naming, others probably could have used a little help in that department. These are America’s most poorly named chain restaurants. 

  • America's Worst Chain Restaurant Names
    Nobody ever said that choosing a name for your restaurant is easy. Not only does it need to be catchy and memorable, it also needs to communicate a little bit about the business itself to potential customers. But while some have mastered the art of...

  • Burgers on the Griddle
    Each burger served was a work of art. Chef Michael Ferraro's Juicy Lucys were also topped with cheese and caramelized onions. 

  • Ramen Burgers
    Ramen burger inventor Keizo Shimamoto's team was on hand to hand out samples of the real deal. 

  • Juicy Lucy
    Chef Michael Ferraro prepared a cheese-stuffed "Juicy Lucy," which was a big hit. 

  • Blue Moon
    Sponsor Blue Moon hired an artist to paint during the event. 

  • Marcus Samuelsson
    Chef Samuelsson was there, looking dapper as always. 

  • Belly and Slaw
    Burger toppings included pork belly and cabbage slaw, and there was no ketchup in sight. 

  • Robert Irvine
    Chef Robert Irvine was one of the many celebrity chefs on hand. 

  • Hard at Work
    Each burger required several steps and an entire team. 

  • Austin's 5 Best Pie-Buying Places for Thanksgiving
    As Thanksgiving approaches, everyone who’s heading to the home of friends or family begins to get excited, and everyone who’s going to be hosting begins to get nervous. And after the turkey and sides are cooked and taken care of, who wants to...

  • Best Thanksgiving Takeout in New York City
    If there’s one city in America with the highest concentration of great chefs, it’s New York City. And if there’s one city in America with the highest concentration of tiny kitchens, it’s also New York City. Those two facts alone...

  • New York’s Pierre Hotel Offering Stunning Diwali Package
    The Pierre, a Taj Hotel, is one of New York’s most famous hotels. Located at the famed intersection of Fifth Avenue and Central Park South, it’s been a standard-bearer for luxury and style since first opening its doors in 1930. The hotel, Taj...

  • Wendy’s: Frescata
    Intended to offer some competition to Subway, these deli-style “artisan sandwiches” were rolled out in 2006. They sold decently, but their fatal flaw was assembly time: they took a lot longer to prepare than burgers. They disappeared from menus in 2007....

  • Taco Bell: Frito Burrito
    Taco Bell once had chili on its menu, and wrapped it up with cheese into a chili-cheese burrito. Those familiar with Frito pie (chili and cheese mixed up with Fritos inside the bag) can understand why Fritos would be an obvious addition, but most of the...

  • Pizza Hut: Priazzo
    $15 million went into marketing this Pizza Hut creation in 1985, which was essentially a pizza with two crusts, piled with meat and cheese, meant to resemble a deep-dish pizza. While sales were pretty good (and it’s still fondly remembered by many to this...

  • Dunkin Donuts: Free Iced Coffee Day
    Dunkin’ Donuts announced back in 2012 that in honor of their 60th anniversary, participating locations would be giving away free iced coffee for one day only. Sounds great, right? The catch: “participating locations” only existed in five states. When...

  • McDonald’s: McDLT
    On the surface, it was a good idea: serve a burger in a Styrofoam container with two separate compartments, one containing the hot beef patty and bottom bun and the other with the cool lettuce and tomato and the top bun. Put them together and you’ve got...

  • Burger King: Enormous Omelet Sandwich
    The mid-2000s was the era of the “EXTREME,” and in 2005 Burger King attempted to cash in by pairing that with the growing trend of fast food breakfast sandwiches by introducing the Enormous Omelet Sandwich. Comprised of eggs, cheese, bacon, and sausage on...

  • Domino’s: Oreo Dessert Pizza
    A giant cookie, topped with vanilla sauce and crumbled Oreos, served hot. What could go wrong? A whole lot, apparently. This attempt at a dessert pie appeared at Domino’s locations in 2007, was universally panned for being too sweet, chewy, and generally...

  • Burger King: Table Service
    Back in 1991, Burger King thought that it would be a good idea to let customers order their food between the hours of 5 and 8 p.m., then take a seat at their table, snack on free popcorn, and have their food brought to them. Most people really didn’t mind...

  • McDonald’s: Mighty Wings
    McDonald’s finally rolled out chicken wings nationally in September 2013 after years of trial and error, at the price of about a dollar per wing. Spicy, crunchy, and generally well-reviewed, the chain bought 50 million pounds of wings with plans to leave...

  • Wendy’s: Superbar
    For a period in the ‘80s and ‘90s, Wendy's expanded their salad bar into a full "Superbar" buffet. Salad, fruit, Mexican fare, and pasta were all available for a low price (usually $2.99), and it was a big success. Too much of a success, actually: it was...

  • McDonald’s: Arch Deluxe
    In 1996, McDonald’s spent more money on the advertising campaign for this burger than it had on any other single item in its history. A quarter-pounder on a split-top potato bun with add-ons like circular peppered bacon, lettuce, Spanish onions, and a...

  • The Most Embarrassing Fast Food Fails
    Sometimes chains strike gold with a new release; just look at Taco Bell’s now-legendary Doritos Locos, which generated more than a billion dollars in revenue for the chain within months of its release. But for every Doritos Locos, there are 10 Pizza Hut...

  • The Most Embarrassing Fast Food Fails
    In many ways, fast food chains are like reality TV celebrities: we cheer for them when they succeed, but when they fail miserably we secretly have a chuckle at their expense. While every chain has its fair share of successes (without them they would have...

  • Unhealthiest Things at Olive Garden
    Olive Garden is one of America’s biggest and most popular Italian restaurant chains, and it has recently come under a lot of fire for practices its investors don’t agree with, like giving away too many breadsticks and not salting the pasta...

  • Washington, DC’s 5 Best Places to Buy Pie for Thanksgiving
    As the last of the Thanksgiving dinner is cleared away, all thoughts turn to dessert. If you’re in D.C, you can consider yourself lucky, because our nation’s capital is baking up some amazing pies. Here are the five best places in Washington,...

  • 5 Best Places in NYC to Buy Pre-Cooked Thanksgiving Turkeys
    When Thanksgiving morning rolls around, every host has at least a twinge of anxiety about potentially screwing up the main event: the turkey. Undercook it and it’s pink, and everyone is left waiting as it cooks longer. Overcook it and it’s...

  • Popcorn
    Evidence of popcorn from nearly 4,000 years ago has been found in New Mexico. Microwaves were not involved.

  • Fried Green Tomatoes
    Traveling north from its origins in the Andes to Central America, Mexico, and the American Southwest, the tomato became a common vegetable for Native Americans. As sustenance farmers, they couldn't afford to waste food, so late-season tomatoes, green but...

  • Succotash
    Corn, beans, and squash were the essential staples of the Eastern Woodlands Native Americans, so much so that they were called the “Three Sisters.” Mix them all together in a pot, and you’ve got succotash (from the Narragansett word sohquttahhash, meaning...

  • Tortillas
    Nixtamalized corn is the foundation for tortillas as well as for grits. When European colonists brought wheat to the New World, flour tortillas appeared, too.

  • Hushpuppies
    Southern chefs weren’t the first to think of deep-frying cornbread batter. Cherokee, Choctaw, and other Southern tribes figured out many ways to transform corn and cornmeal into delicious food.

  • Grits
    Corn meal mush, called safki or sofkee in various indigenous languages, was the foundation for many Native American meals. It is made from nixtamalized corn — corn treated with chemical lime or some other alkali — and becomes hominy before it is dried and...

  • Cornbread
    Corn (or maize), as we learned in elementary school, was a staple crop of the Native Americans, both in Mexico, where it was probably first domesticated, and to the north and south. There were hundreds of uses for it, and baking it into a kind of hearth...

  • Beef Jerky
    In the days before refrigeration, fresh meat needed to be preserved by various methods. The best way to accomplish this? Salt it and dry it out! The very word jerky derives from the word ch'arki, in the South American Quechua language. Its meaning? "Dried...

  • Popular Foods You Didn’t Know Native Americans Invented
    Those who inhabited this continent before the Europeans came over ate — and invented — a number of popular foods that we still eat today.

  • Popular Foods You Didn’t Know Native Americans Invented
    From drying meat to popping corn, the Native Americans are responsible for perfecting many food-making processes that we still use today. The first Native American banquet any of us ever heard of was almost certainly that legendary "first...

  • Wild Excuses Restaurant Owners Have Used to Toss Customers
    It’s not easy to get yourself thrown out of a restaurant. As a paying customer, restaurant owners tend to know that tossing out a customer usually ends up backfiring on them, especially once the righteously indignant social media machine starts up....

  • Meat Reigns Supreme at NYC Wine & Food Fest’s Meatopia
    Meat, meat, and more meat! Carnivores came out in droves on Sunday for the 10th annual Meatopia, hailed as the “Carnivore’s Ball,” presented by Creekstone Farms and hosted by chef Michael Symon. More than 35 of the country’s...

  • Geoffrey Zakarian Unveils Redesigned Plaza Hotel Palm Court
    Late Saturday night, after the New York City WIne & Food Festival’s Burger Bash, some of the country’s leading culinary stars came to the Plaza Hotel to usher in a new era for the fabled Palm Court: chef Geoffrey Zakarian unveiled, for the...

  • Capon, Murphy Win 2014 NYC Wine & Food Fest’s Burger Bash
    The 2014 Food Network New York Wine & Food Festival Blue Moon Burger Bash has come and gone, and perennial champion Josh Capon, who has taken the win for the past two years, took the People’s Choice prize, with Marc Murphy winning the Judge...

  • Ashton Kutcher and Wilmer Valderrama: Dolce Enoteca e Ristorante, Atlanta
    The That ‘70s Show stars opened this “intimate Italian eatery” to generally positive reviews back in 2007, and coasted along for a while before quietly closing in early 2012. While it was good for people-watching, it was decidedly nothing special, even...

  • Steven Spielberg: Dive!, Los Angeles, Las Vegas, Barcelona
    It took five years for Dive! to go under, and a location in Vegas (and a franchise in Barcelona) had to open first. But eventually the restaurant — a creation of director Steven Spielberg, owned in part by producer Jeffrey Katzenberg — did fail...

  • Eva Longoria: SHe by Morton’s, Las Vegas
    In 2012, actress Eva Longoria opened an upscale “female-focused steakhouse” in a Las Vegas steakhouse, focused on smaller steaks for female clientele. Even though it was backed by restaurant behemoth Landry’s, it closed after two years, largely thanks to...

  • Jermaine Dupri: Café Dupri, Atlanta
    Rapper and record producer Jermaine Dupri experienced success with his record label So So Def Recordings, but his culinary effort, Café Dupri, met indifferent palates. It opened in Atlanta's overwrought Buckhead in the summer of 2005, serving "high-...

  • Flava-Flav: Flava-Flav’s Fried Chicken, Clinton, Iowa; House of Flavor, Las Vegas; Flavor Flav’s Chicken & Ribs, Detroit
    Flava-Flav has had pretty bad luck with restaurants. His first try, an Iowa fried chicken restaurant, closed after four months due to bounced checks and low staff retention. House of Flavor closed within six months, and his most recent outing, Flavor Flav...

  • Christy Turlington, Claudia Schiffer, Elle MacPherson, Naomi Campbell: The Fashion Café, New York City
    Fashion Café opened in New York's Rockefeller Plaza, backed by some of the  hottest models of the '90s: Christy Turlington, Claudia Schiffer, Elle MacPherson, and Naomi Campbell. It drew enough attention that the critic for The New York Times, Ruth...

  • Scott Disick: RYU, New York
    One of the most epic restaurant disasters of 2012, this Meatpacking District Japanese restaurant co-owned by reality TV star Scott Disick lasted just five months before closing after Hurricane Sandy. Disick later bailed, the restaurant resorted to selling...

  • Jennifer Lopez: Madre’s, Los Angeles
    Jennifer Lopez opened her Puerto Rican restaurant in Pasadena in 2002 (the Affleck period). As Eater LA reported when it closed in 2008, "With lackluster reviews but a pretty steady stream of people who wanted to taste what they thought J.Lo...

  • Sean Combs: Justin’s, Atlanta, New York, NY
    Sean Combs opened Justin’s in New York City in 1997 (back in his Puff Daddy days), and the following year a second location of the restaurant, named after his son, opened in Atlanta. In 2007 the New York location closed (Combs claimed that they were...

  • Hulk Hogan: Pastamania!, Minneapolis
    This one's just too easy. Pastamania!, which opened Labor Day weekend in 1995 in Minnesota's Mall of America in Bloomington, was by all accounts created and financed by the Hulkster. Ads showed him decked out in yellow with a chef hat, holding a plate of...

  • Kevin Costner: The Clubhouse, Costa Mesa, Calif.
    You've got to admit, 10 years is a pretty good run, and you can hardly blame the entire failure of The Clubhouse on Kevin Costner. After all, according to the Los Angeles Times, the restaurant's general partners included Jerry Kleiner (Marche, Red...

  • Stephen and William Baldwin: Alaia, New York City
    ''We don't want this to be the next Moomba,'' said a party involved in the restaurant, quoted by The New York Times' Florence Fabricant . ''Those places come and go. We're here to stay.'' Sure, buddy. Alaia was never meant to be. Despite half the...

  • Jill Hennessy and Benjamin Bratt: Irving Mill, New York City
    Irving Mill was a New York phenomenon. Actors Jill Hennessy and Benjamin Bratt were investors, New York Magazine hyped its burger, and critic Gael Greene even gave it a nod. But the place didn't make it.

  • Ludacris: Straits, Atlanta
    Rapper Ludacris (Chris Bridges) opened Straits, an Asian fusion restaurant, in Midtown Atlanta in 2008, and the fare from chef Chris Yeo, including “Kung Pow Lollipops,” was met with decent reviews. The prices were astronomical, however, and many of...

  • Chrissie Hynde: VegiTerranean, Akron, OH
    Pretenders vocalist Chrissie Hynde opened a vegan restaurant in downtown Akron in 2007, but four years later it closed for good. “We tried everything we could to keep the restaurant going but unfortunately due to the current economic climate this has not...

  • Britney Spears: Nyla, New York City
    The marriage of postal abbreviations for New York and Louisiana must have seemed like a good idea. So did a pop star opening a restaurant in the Dylan Hotel in Midtown Manhattan. It didn't work out. Britney moved on after just six months, the...

  • Failed Celebrity-Owned Restaurants
    Far more restaurants fail than succeed, and a celebrity’s name doesn’t guarantee a restaurant’s success.

  • Failed Celebrity-Owned Restaurants
    Whether owned by athlete or actor, writer or rapper, plenty of celebrity-backed and athlete-owned restaurants go on to be at least moderate to decent successes, if not out-and-out hits. And there are occasional stars, like Robert De Niro,...

  • Hooked on Cheese: Uncommon Chèvres
    One day last week while I was toiling away in the Cheese Lab, I got a call from my good friend Addie all the way from Louisiana. We hadn’t spoken in ages so we had to catch up, but after chatting for way too long about SEC vs. Big 12 football, we...

  • 5 Things Great Servers Do That They Deserve a Bigger Tip For
    Odds are, you’re not tipping your server enough. Without tips they’re generally paid only a few bucks per hour before taxes, and tips usually need to be shared with other servers, runners, and bussers as well. You should always plan on tipping...

  • 5 Things You Should Never Eat on the Subway
    First of all, you should never eat on the subway. Unless it’s a dire emergency, there’s no reason why your dinner can’t wait until you get to wherever it is you’re heading. Not only is there no place to put the food you’re...

  • 4 Reasons You Should Never Eat at Your Desk
    In today’s fast-paced work culture, taking time out of the day to eat a leisurely meal is usually the last thing on our minds. But if you get time for lunch, you shouldn’t eat it at your desk. Here are four reasons why. Stretch Your Legs...

  • Exclusive: Boulud Breaks Silence on Losing Michelin Star
    Daniel Boulud’s flagship restaurant on Manhattan’s Upper East Side hasn’t been having that great of a year: It was bumped from number 29 to 40 on S. Pellegrino’s 50 Best Restaurants List, Times critic Pete Wells lowered its rating...

  • Queens Comfort Wins NYC Wine & Food Fest’s Chicken Coupe
    Thursday night was opening night of the seventh-annual Food Network New York Wine and Food Festival, and it started with a bang. Eleven events across the city fed more than 4,500 people, and for those interested in walk-around tastings, there were two...

  • #1 CUT, Beverly Hills, Calif.
    Wolfgang Puck helped invent California cuisine (and gave us California-style pizza) at Spago, pioneered Asian fusion food at Chinois on Main, and even figured out a way to produce decent airport food at his many Wolfgang Puck Express outlets, so...

  • #2 Peter Luger, New York City
    When you sit down at your table at the perpetually packed Peter Luger, located in an off-the-beaten-path corner of Brooklyn’s Williamsburg neighborhood, don’t ask for a menu. Just order the tomato and onion salad, some thick-cut bacon, creamed...

  • #3 Bern’s, Tampa, Fla.
    Don’t come to Bern’s if you're on a diet; Bern's is about wonderful excess. There are 20 kinds of caviar on the menu of this big, old-style, legendary establishment; also two preparations of foie gras, two kinds of steak tartare (one with...

  • #4 Barclay Prime, Philadelphia
    Sure, this Stephen Starr steakhouse on Rittenhouse Square might boast a selection of as many as seven different steak knives and a $100 Wagyu rib-eye and foie gras cheesesteak that comes with a half-bottle of Perrier-Jouët, but that doesn’t mean...

  • #5 Pappas Bros. Steakhouse, Dallas and Houston
    If you’re in Dallas or Houston and you find yourself in need of a perfect steak, a red leather booth, wood-paneled walls, and a wine list that boasts about 2,300 options, head over to Pappas Bros. At this temple to beef, which has...

  • #6 Cattlemen’s Steakhouse, Oklahoma City
    Not to be confused with Cattleman’s Steakhouse down in Texas or any of the other restaurants with the same name across the country, this 103-year-old gem is Oklahoma City’s oldest continually operating restaurant, and is located right in the...

  • #7 Cattleman’s Steakhouse, Fabens, Texas
    In Texas, it’s all about the cattle, and you can’t get much closer to the source than at Cattleman’s Steakhouse, just outside El Paso. For 40 years, owner Dieter Gerzymisch has been purchasing fresh meat daily from local ranches and portioning it out...

  • #8 Bavette's Bar & Boeuf, Chicago
    This warm and welcoming steakhouse is the opposite of stuffy, a breath of fresh air in a town that’s full of leather and mahogany. Dark and romantic, the menu is fun and tongue-in-cheek (a slightly-dated baked goat cheese appetizer claims that it’s “circa...

  • #9 Bazaar Meat, Las Vegas
    Having conquered Spanish cuisine both traditional and avant-garde, the cooking of the Eastern Mediterranean, historical American fare, and both the Mexican-Chinese and Chinese-Peruvian idioms, what was the ceaselessly energetic José Andrés going to tackle...

  • #10 Killen’s Steakhouse, Pearland, Texas
    Even though it might look like a roadhouse from the outside, once you set foot inside the surprisingly elegant Killen’s Steakhouse you’ll know that you’re in for a world-class steakhouse experience. Le Cordon Bleu-trained chef Ronnie Killen opened the...

  • #11 Pacific Dining Car, Los Angeles
    This L.A. classic, open in its original downtown location since 1921 (there is a newer offshoot in Santa Monica), serves prime dry-aged corn-fed beef in eight or nine cuts, with various accompaniments (including a choice of six sauces), along with the...

  • #12 Gibsons Bar & Steakhouse, Chicago
    If you were to close your eyes and try to imagine what a 24-year-old steakhouse in downtown Chicago called Gibsons would be like, you’d probably hit the nail right on the head: red leather booths, wood paneling, martinis, high rollers, flawless...

  • #13 BOA Steakhouse, Los Angeles
    With locations in West Hollywood and Santa Monica, BOA is bold, colorful, and modern to the max. Steaks include a 40-day dry-aged New York strip and a 21-day dry-aged rib-eye, and all are served with your choice of rubs and sauces. But the offerings don’t...

  • #14 Harris', San Francisco
    Dark woods, potted palms, chandeliers, bookshelves, and deep Chesterfield-style booths immediately let you know that Harris' Steakhouse, a San Francisco landmark since 1984, means business. Dry-aged steaks are sourced from the Midwest’s best farms and...

  • #15 Metropolitan Grill, Seattle
    Metropolitan Grill hails itself as “the best steak in town,” and you’d be hard-pressed to argue with that. Located inside a historic building dating to 1903, Metropolitan Grill has all the trappings of a classic and upscale steakhouse: large mahogany...

  • #16 CarneVino, Las Vegas
    Powerhouse restaurant duo Mario Batali and Joe Bastianich + steak + Vegas = greatness. CarneVino, their temple to all things beef in The Palazzo Hotel & Casino, pulls out all the stops, aging their beef for 30 to 60 days (and in some cases, more...

  • #17 Craftsteak, Las Vegas
    Part of TV star and famously good cook Tom Colicchio's ever-growing Craft empire, the clubby steakhouse centers its menu around eight different steaks, mostly dry-aged Angus, variously grilled or roasted, and also offers a wide choice of both domestic and...

  • #18 Dickie Brennan’s Steakhouse, New Orleans
    This French Quarter power broker staple is located in a clubby, basement-level space, and is a regular hangout for the city’s wheelers and dealers and high-rollers. With a swanky bar and six private dining rooms, Dickie Brennan’s serves USDA...

  • #19 Keens, New York City
    Since 1885, this New York institution has done one thing, and done it really, really well: steak. Perfectly charred steaks and chops are served in this shrine to old New York, which is spread over two floors and three townhouses. Before you’re...

  • #20 Red, Miami and Cleveland
    With two locations in Cleveland and one in Miami, Red is stylish, classy, and just about everything you look for in a steakhouse. Steaks are certified Angus and there are plenty of traditional classics like oysters, French onion soup, and shrimp cocktail...

  • #21 Perini Ranch, Buffalo Gap, Texas
    Perini Ranch proprietor Tom Perini is a living legend in Texas, where his eponymous ranch, steakhouse, and guest quarters are Buffalo Gap (population 463)’s claim to fame. A master of cowboy cuisine, his burger is the stuff of legend (and one of America’s...

  • #22 Christos, New York City
    This Mediterranean-influenced casual steakhouse has been hiding in plain sight in Astoria, Queens for years, and a 2006 makeover pushed it into the upper echelons of New York steak. What’s so special about it? Well, the steak. Aged for 21 days in their...

  • #23 Bogie's Place, Boston
    Dining at this diminutive 20-seat steakhouse, which is without signage and hidden away inside burger joint JM Curley, is an experience unto itself; more a private party than a restaurant. A sign reading “Adults Only. Please No Cell Phone Use.” adorns the...

  • #24 Murray’s, Minneapolis
    If you’re looking for a classic steakhouse experience and happen to be in the Twin Cities, drop into the recently renovated Murray’s, which has been going strong since 1946. Opened by Art and Marie Murray, the restaurant is still in the family, and many...

  • #25 Stripsteak, Las Vegas
    Chef Michael Mina’s first steakhouse, this swanky and sophisticated bar and dining room is anything but stuffy. The menu seamlessly combines the new and the traditional, with offerings ranging from a shellfish platter and Caesar salad to Maine lobster...

  • #26 Gene & Georgetti, Chicago
    The poet Carl Sandburg called Chicago the "Hog Butcher for the World" — but its famous stockyards were long known as a source of great beef, too, and since 1941 this old-style Italian-flavored steakhouse (start your meal with Italian sausage and peppers,...

  • #27 Jar, Los Angeles
    Owner-chef Suzanne Tracht calls her stylish restaurant a "modern American chophouse" though such decidedly non-chop items as lemongrass chicken, roasted salmon, and coq au vin share the entrée list along with a sliced prime skirt steak, a 35-ounce...

  • #28 Alexander's Steakhouse, San Francisco
    This SOMA steakhouse (with a second location in Cupertino) is unique and exciting, with plenty of Japanese influence, and every item is impeccably sourced. Where else can you find Wagyu beef from an astounding 11 different farms sharing a menu with uni...

  • #29 Porter House New York, New York City
    One of the better "chef's steakhouses" around, this warmly furnished Time Warner Center restaurant, with its romantic views of Central Park, lets culinary veteran Michael Lomonaco have fun with a meaty menu whose choices range from roasted beef marrow...

  • #30 John Howie Steak, Seattle
    Omaha USDA Prime steaks at this classy, classic, and comfortable Bellevue steakhouse are aged for 28, 35, or 42 days, and are grilled over mesquite coals, lending a charred smokiness. The rest of the menu is both classic and unique: foie gras “bacon and...

  • #31 St. Anselm, Brooklyn, N.Y.
    This game-changing steakhouse shook up New York’s dining scene when it opened in trendy Williamsburg back in 2011, and the simple and perfect grilled and sliced butcher’s steak (you probably know it as hanger steak) was named the city’s best by New York...

  • #32 Gorat’s, Omaha, Neb.
    When Warren Buffett regularly holds court in your restaurant, you know you’ve got a keeper. That’s the case at Omaha landmark Gorat’s, which has been going strong since 1944. It remained in the Gorat family until 2012, when it was purchased and given...

  • #33 St. Elmo Steak House, Indianapolis
    Setting foot into St. Elmo is like stepping back in time, to 1902 to be exact. The saloon-style décor hasn’t changed save for a '90s-era expansion, and neither has the menu: there’s a wide selection of wet-aged steaks and chops, surf and turf, a...

  • #34 Quality Meats, New York City
    Surprises lurk around every corner at the richly detailed Quality Meats, where the warm wood and stainless steel-heavy design from award-winning firm AvroKO invokes an haute butcher shop. There’s something for everyone here, from a 64-ounce double rib...

  • #35 Mr. B’s, Milwaukee
    Paul Bartolotta is a renowned restaurateur, best known for his 20-year-old Bartolotta Ristorante on the Milwaukee outskirts, but he’s proven that he’s mastered the art of steak with his nearby Mr. B’s. At this classic Italian steakhouse,...

  • #36 Osso Steakhouse, San Francisco
    A zig-zagging white and black floor and ample Art Deco touches greet you upon entering Osso, and this Nob Hill newcomer takes its steaks very seriously. How seriously? Steaks are “dry-aged four to six weeks in a large, specialized facility that provides a...

  • #37 Red PrimeSteak, Oklahoma City
    This OKC must-visit is where locals go when they’re looking for a hip and high-end experience, and it certainly delivers. The space is stylish and swanky with 18-foot ceilings and concrete floors, and the red lighting gives everything a surreal glow. As...

  • #38 Sparks, New York City
    It's been almost 30 years since Gambino Family crime boss Paul Castellano and an associate were shot to death outside Sparks, but martini-swilling first-times can still be heard here joking about preferring to sit in "the no-shooting section." Well, never...

  • #39 Oliver's Prime, Los Angeles
    Intimate, sleek, and sexy, Oliver’s is everything you’d expect from a Sunset Boulevard steakhouse, and the newly opened spot is already making its mark on L.A.’s steakhouse scene. Chef Greg Elkin serves a fun menu of appetizers including house-cured pork...

  • #40 Kevin Rathbun Steak, Atlanta
    Located in up-and-coming Inman Park in a former Clorox factory, Kevin Rathbun’s steakhouse is part of an empire that also includes Rathbun’s and Krog Bar, all located on the same street. At his spacious, whimsically appointed...

  • #41 The Drover, Omaha, Neb.
    When you order your filet, sirloin, or rib-eye at The Drover, they soak it in a marinade made with whiskey and a handful of secret ingredients for 15 minutes before it hits the ripping hot grill, adding a whole lot of flavor. The Drover has been “whiskey-...

  • #42 Chamberlain's Steak and Chop House, Dallas
    Richard Chamberlain — the chef, not the actor — opened this classy Texas meat emporium in 1993, and the place has thrived ever since. Unconventionally for a steakhouse, the appetizer lists includes such exotica as sweet potato soup with spiced almonds and...

  • #43 M. Wells Steakhouse, New York City
    French-Canadians Hugue Dufour and Sarah Obraitis are the brains behind M. Wells, which started as a (very) unconventional diner before morphing into a still-open “dinette” inside MoMA PS 1 and finally settling inside a converted auto body shop in Queens...

  • #44 Prime, Las Vegas
    Jean-Georges Vongerichten’s Bellagio steakhouse is the textbook definition of sumptuous: richly upholstered chairs, Tiffany blue velvet curtains, commissioned artwork on the walls, and a stunning view of the famed Bellagio fountains. But it doesn’t stop...

  • #45 Costata, New York City
    Costata translates to rib-eye in Italian, and at famed chef Michael White’s contemporary steakhouse concept, they’re a whopping 44 ounces. If you’d prefer your rib-eye smaller, there’s also a traditional bistecca Fiorentina (40 ounces). All steaks are 100...

  • #46 SW Steakhouse, Las Vegas
    The “SW” in SW Steakhouse stands for hotel impresario Steve Wynn, and he’s put as much care into his eponymous steakhouse as he did the hotel it’s in. One of only a handful of restaurants in the U.S. that offers certified authentic Kobe beef, chef David...

  • #47 Jess & Jim’s, Kansas City, Mo.
    In a town known for great steak, Jess & Jim’s stands apart from the pack, and did so even before Calvin Trillin put it on the map in 1972, when he named it one of the country’s best steakhouses in Playboy. Family owned and operated since...

  • #48 Oak Steakhouse, Charleston, S.C.
    Chef Jeremiah Bacon, who’s spent time in kitchens including New York’s Le Bernardin and Per Se, might have a porky last name, but beef is the star of the show at his Charleston steakhouse. The dry-aged certified Angus steaks come...

  • #49 Riverfront Steakhouse, North Little Rock, Ark.
    An Arkansas gem, Riverfront may not look like much (it’s tucked in next to a Benihana inside a hotel), but don’t be fooled: the steaks here are USDA Prime and darn good. The 30-item salad bar is old-school and well-stocked, baked potatoes are the size of...

  • #50 Benny's Chop House, Chicago
    This steakhouse has a lived-in feel even though it’s only four years old, thanks to owner Benny Siddu’s classy and classic approach that still has an eye for the modern. The wine list is one of the city’s best, and USDA Prime steaks come in three...

  • America’s Best Steakhouses
    From grand Las Vegas shrines helmed by world-famous chefs to old-school Midwestern chophouses where a rib-eye is preceded by a visit to the salad bar, from clubby Chicago dining rooms loaded with mahogany and brass to New York institutions with now-...

  • America’s Best Steakhouses
    From grand Las Vegas shrines helmed by world-famous chefs to old-school Midwestern chophouses where a rib-eye is preceded by a visit to the salad bar, from clubby Chicago dining rooms loaded with mahogany and brass to New York institutions with now-...

  • 2014 New York City Wine & Food Festival
    The red carpets are being rolled out, the banners are being unfurled, and New York City is throwing itself headlong into its biggest food blowout of the year: The Food Network New York City Wine & Food Festival Presented by Food & Wine. [related]...

  • Boston's 5 Best Pie-Buying Places for Thanksgiving
    Thanksgiving is coming, and if there’s one food that everybody looks forward to as the mean draws to a close, it’s pie. If you’re looking for the best pies in Boston, here’s where to find them: Petsi Pies Pies are fresh made daily...

  • New York City's 5 Best Pie-Buying Places for Thanksgiving
    Thanksgiving is fast approaching, and if there’s one food that everybody saves some room in their stomach for as the meal draws to a close, it’s pie. If you’re looking for the best pies in New York City, here’s where to find them:...

  • Irradiated Foods
    Believe it or not, a lot of the meat and product you find at your local supermarket has been irradiated, to help control spoilage and kill off food-borne pathogens like listeria. The EPA says it’s safe, but Whole Foods isn’t allowing any radiation near...

  • Sorbic Acid
    This preservative has powerful antifungal properties, and is found in lots of fast foods as well as plenty of everyday packaged foods like Lender’s Bagels and Kraft cheese, even though Kraft is replacing the sorbic acid in some of its Singles with a...

  • Nitrites/ Nitrates
    Nitrites and Nitrites are used to cure meats and can be found in hot dogs, bacon, and lots of other foods with that familiar rosy hue. But they’ve also been linked to cancer in some studies, so only nitrate-free meats are sold at Whole Foods. 

  • MSG
    Monosodium glutamate is a flavor enhancer most commonly associated with Chinese food, but it’s also found in just about every popular snack chip, including Doritos. 

  • Hydrogenated Fats
    If the word “hydrogenated” appears anywhere in an ingredient listing (usually as part of “partially hydrogenated soybean oil” and the like), it won’t be found at Whole Foods. Hydrogenated oils have a longer shelf life and are more stable, but they’re also...

  • High Fructose Corn Syrup
    This sweetener is incredibly common, thanks to the fact that it’s much sweeter and cheaper than sugar. It’s found in products ranging from Coca-Cola to Welch’s grape jelly to Heinz ketchup, so you won’t find any of those products at Whole Foods. 

  • Foie Gras
    Due to concerns about inhumane treatment of the ducks or geese that give us foie gras, Whole Foods refuses to sell this delicacy. 

  • Bleached Flour
    Ever wonder why white bread is white? Because the flour (which is naturally light brown) is bleached, removing its color as well as many vitamins and minerals. 

  • Aspartame
    This artificial sweetener is most commonly used in diet sodas, so don’t go looking for Diet Coke.

  • Artificial Flavors and Colors
    Looking for your favorite candy bar? Odds are you won’t find it at Whole Foods, because just about all of them contain artificial flavors and colors. 

  • Foods You’ll Never Find at Whole Foods
    There are more than 80 ingredients that Whole Foods considers to be “unacceptable,” and won’t allow in any of the products they sell.

  • Foods You’ll Never Find at Whole Foods
    Walking around your local outpost of Whole Foods, the Austin-based supermarket chain with nearly 400 locations in the U.S., U.K., and Canada, it’s pretty easy to tell that it’s not your everyday supermarket. Their offerings are quite different...

  • 4 Issues Couples Face When Dining Out
    Dining out with your significant other should be a fun, laid-back activity. You sit across from one another at the table, gazing longingly into each other’s eyes, enjoying some wine and a good meal… what could go wrong? Well, lots of things,...

  • 5 Reasons Krispy Kreme is Better than Dunkin’ Donuts
    Think a doughnut is a doughnut is a doughnut? Think again. Dunkin’ Donuts and Krispy Kreme are two of the most popular doughnut chains out there, and in our opinion, Krispy Kreme is King. Here are five reasons why Krispy Kreme wins out over Dunkin...

  • Husk, Charleston: Heritage Pork Belly
    The menu at Sean Brock’s Husk changes seasonally, but there’s almost always a big hunk of pork belly somewhere on it. Whether it’s served with snow peas and mushrooms or cornbread salad and pickled peaches, it’s always a winning dish. 

  • Yardbird, Miami: Fried Green Tomato and Pork Belly BLT
    This down-home Southern spot is best known for its fried chicken and waffles, but if you think you can find the stomach space, start with the fried green tomato and pork belly BLT. The thick-sliced breaded and fried tomato is topped with housemade pimento...

  • Kyo Ya, New York: Kurobuta Kakuni
    At this subterranean restaurant, called a “Japanese hideaway” by Pete Wells, the pork belly is slowly simmered until it’s soft and tender, then served with snow peas, a light and faintly sweet glaze, and mustard. 

  • Red Lantern, Seattle: Brown Braised Pork Belly with Tofu
    This classic Chinese dish is a standout on the menu at the popular contemporary Asian spot. Pork belly is braised until falling apart in soy sauce and sugar, and it’s served with soft tofu in a rich brown sauce.

  • Sotto, Los Angeles: Porcetto
    To make this sandwich, a Sardinian spin on the traditional porchetta, whole suckling pigs are slowly roasted before being thinly sliced. The meat (heavy on the skin and belly) is then piled onto thick-sliced brown bread and simply dressed with some greens...

  • Fette Sau, Brooklyn: Smoked Pork Belly
    Brooklyn’s Fette Sau is one of the most innovative barbecue spots in the country, and they’re not afraid to put some unconventional meats in the smoker, like Berkshire pork belly. The results are fall-apart tender, deeply flavorful, and covered in...

  • Big Star, Chicago: Taco de Panza
    Pork belly tacos are nothing new, but Chicago chef Paul Kahan (also known for The Blackbird and The Publican) is elevating it to new heights at his perpetually packed taquería, Big Star. To make his taco de panza, pork belly is braised until it’s falling...

  • Maharlika, New York: Lechon Kawali
    This Filipino hotspot salt-cures their pork belly before deep-frying it until golden brown and crispy. A cross between bacon and chicharrón, and pure pork-belly heaven. 

  • Chego, Los Angeles: Chubby Pork Belly Bowl
    You may have heard of Roy Choi thanks to the success of his Kogi BBQ truck (which we recently named America’s best), but he also runs a handful of restaurants in L.A., including Chego, a perfect spot to visit after a night of drinking. The most hangover-...

  • Momofuku, New York: Pork Belly Buns
    These buns were one of the dishes that started it all for chef David Chang. He uses pork belly that’s been brined for 12 hours and slow roasted, and tucks it into a steamed bun with cucumbers and scallions. A true masterpiece. 

  • Pork Belly Dishes that Will Make You Forget About Bacon
    While bacon is a near-perfect food with no need for embellishment, the possibilities are virtually limitless when it comes to the myriad other delicacies one can make with pork belly, and some of America’s leading chefs have made the versatile protein...

  • Pork Belly Dishes that Will Make You Forget About Bacon
    Pork belly. Those two words alone are enough to make even casual pork lovers’ hearts race. It’s one of the tastiest cuts of meat there is, and at this point chefs have mastered the art form. Pork Belly Dishes that Will Make You Forget...

  • Is This The Best College for Food in America?
    College food gets a bad rap these days. Reputations and expectations of dining hall fare are in the gutter, largely thanks to decades of mushy pasta, bland pizza, and wilted salads. While there are certainly some colleges with culinary offerings that...

  • America’s Top Pizza Chains
    Last year, we compiled a list of 100 pizza chains, from the smallest upstarts to the biggest multinationals, and asked America to vote for their favorite. Nearly 1,000 folks voted from all across the nation, and the results were definitive. Here are the...

  • Is This America’s Best Hot Dog?
    On the surface, hot dogs appear to be one of the easiest foods to cook. You just heat it up, plop it on a bun, and call it lunch. But there’s a big difference between not screwing something up and turning it into a life-changing dining experience....

  • Best Buffalo Wings in Buffalo, New York
    Something magical happens when the unassuming chicken wing hits a deep fryer. The oil bubbles up, the fat renders, the skin crisps, and the meat gets juicy. Toss those wings in a simple combination of hot sauce and butter, and suddenly you’ve got...

  • Gingerbread Houses for Sale
    Gingerbread houses are one of the hallmarks of the holiday season, but they’re not exactly easy to make from scratch. First you have to make the gingerbread dough, then you have to cut it into the right shapes, bake it, then build and decorate the...

  • Chicago's 5 Best Pie Places for Thanksgiving
    There may be no holiday that’s more closely associated with pie than Thanksgiving. So why settle for a generic apple pie from the supermarket when there are so many great places right here in Chicago making world-class pies? Here are five places we...

  • Why Do Rice Krispies Snap, Crackle, and Pop?
    One of the great, simple joys of childhood is pouring a bowl of Kellogg’s Rice Krispies, dousing it with milk, and listening to the famous snap, crackle, and pop. Buy why, exactly, does the cereal make a noise when it gets wet? [related] According...

  • Leaving Less Than a 20-Percent Tip
    Remember that $2.13 number from before? With taxes taken out, it’s even less. And tips don’t go directly into servers’ pockets; oftentimes they need to be shared with bussers, runners, and other employees. So unless service was notably terrible, get in...

  • Loitering After You Get/ Pay the Bill
    When the bill arrives, it’s time to leave. You’re not going to be buying anything else, so your table should turn over to another party as soon as possible. If it’s a crowded restaurant with a long wait for a table, loitering after the meal won’t just...

  • Sending Food Back for Ludicrous Reasons
    If you ordered your steak medium-rare and it’s well-done, you can send it back. If the chicken is pink, send it back. If your soup is ice cold, send it back (unless it's gazpacho or vichyssoise). But don’t send back a dish just because you don’t like it (...

  • Not Moving Stuff Out of Their Way when Food Arrives
    If your phone and cocktail are on the table directly in front of you, where is your server supposed to put your heavy plate of food? Be polite and clear some space before your food arrives. 

  • Saying You’re Ready to Order… And Not Being Ready to Order
    A server’s time is precious, and time spent standing there waiting for you to make up your mind can be better spent in countless ways. If you don’t know what you want, ask your server to come back in a couple minutes; he or she won’t mind. 

  • Not Listening to Them
    It’s one thing to ask your server to repeat the components of an intriguing special, but it’s another thing to ignore him or her entirely during a presentation of the specials, then ask to hear the same thing all over again — or to send your salmon back...

  • Hailing Them When They’re With Another Table
    They’re your servers, not your servants. They have multiple tables to handle, and you honestly can wait 30 seconds for your free refill? They’ll look in your direction soon; just catch their eye and they’ll come over. 

  • Telling Them You’re “Allergic”
    So you’re allergic to onions? Really? If you want something left out of your dish, just ask politely for it to be left out; or better yet, order something that you’re willing to eat without demanding that the kitchen make endless substitutions. 

  • Touching Them
    Never touch your server, even if it’s just a tap on the shoulder. Their personal space isn’t yours to invade. (Of course, by the same token, a server should never touch you.)

  • Not Letting Them Speak
    When a server first approaches your table, let them speak; they have important things to say. Let them at least introduce themselves before you interrupt them, demanding bread. 

  • Switching Tables
    Even though it may not be apparent, there’s a method to where you were seated when you were seated. If you have major concerns with your table, you should voice them to the host or hostess and politely ask to be seated elsewhere, instead of just moving....

  • Ways You're Annoying Your Server
    Nobody wants to admit to being annoying. The most annoying people probably don’t even realize that they are, and that makes them even more annoying. And when we’re in a restaurant, the one person we annoy the most (unless it’s our date) is our server.

  • Ways You're Annoying Your Server
    Nobody wants to admit to being annoying. The most annoying people probably don’t even realize that they are, and that makes them even more annoying. And when we’re in a restaurant, the one person we annoy the most (unless it’s our date)...

  • Sexist Food Advertisements That Will Make Your Jaw Drop
    For some reason, there are a whole lot of advertisements that are incredibly sexist, and many of them revolve around food. Perhaps it goes back to the old chauvinist maxim that a woman’s place is in the kitchen, and that all men need to do when they...

  • Make Sure Desserts are Homemade
    Anyone can take a pie out of a box, slice it, put it on a plate, and sell it at a major markup. If you’re going to order a dessert, make sure it’s made in-house; you want to get a sense of the pastry chef’s prowess, not of the corporate bakery's. 

  • Beware of Quotation Marks
    Thinking about ordering that apple “tart” for dessert? Quotation marks tend to indicate that the pastry chef is playing around with the formula, which could be very good, or very bad. Also look out for quotation marks around other seemingly traditional...

  • Skip the Steak, Not the Roast Chicken
    If you’re not in a steakhouse, there’s not much of a reason to order the steak. It’s usually the most expensive item on the menu and tends not to be the best showcase for the chef’s skills. On the other hand, roast chicken has a reputation for being...

  • Opt for On-The-Bone Meat
    If one steak is on the bone and another is off the bone, go for on the bone. An on-the-bone pork chop is always more juicy and flavorful than a pork loin. 

  • Look for Wild or Line-Caught Fish
    “Wild” and “Line-Caught” are two words that generally indicate high-quality seafood. If it doesn’t mention being wild or line-caught it was most likely farm-raised, meaning it probably won’t be as flavorful as its wild counterpart. 

  • Look for Sources and Providers
    Restaurants love to show off the quality of their ingredients, and when the menu item includes the names of the farm, dairy, etc. that provided the components of each dish, that probably means that those are dishes they can stand behind. If the menu is...

  • Choose an Appetizer that Complements the Entrée
    Once you’ve selected an entrée, then you can choose an appetizer that complements it. Planning on a light piece of fish as your main? Then you can get something a little heavier to start. But if you’re ordering the osso bucco, you might want to begin with...

  • Read the Entrees First
    We tend to read menus from left to right, like we’re reading a book, and that’s not the right approach. Your main dish is the star of the show, so begin by choosing the entrée first.

  • Ignore Gimmicks like Boxes
    Boxes around menu items are there simply to break up the monotony of the page, and to attract your attention, usually because the dishes within are among the highest-profit margin items. Don’t assume that they’re in a box because they’re anything special...

  • Plan Your Budget Ahead of Time
    Looking on line helps with this. Know exactly how much money you’re planning on spending before you even leave the house. This way you can ignore the menu items that are out of your price range and not be surprised when the bill arrives. 

  • Check the Menu Online First
    We’ve all been there: you spend so much time chatting with your tablemates that when it’s times to order you’ve barely had a chance to look over the menu. Spend some time looking it over at home before you even leave for the restaurant; that way you’ll be...

  • How You’re Reading That Restaurant Menu Wrong
    Hidden inside every menu are subtle hints about what you should order – and what you shouldn’t – as well as ways to save money and get the most bang for your buck.

  • How You’re Reading That Restaurant Menu Wrong
    It’s something you’ve done hundreds, if not thousands, of times: sit down at a restaurant, look over the menu to decide what you want to eat, and place your order. But hidden inside every menu are subtle hints about what you should order...

  • 5 Reasons You Should Always Go Whole Wheat
    Eating whole wheat bread instead of white bread is a simple way to get more nutrients and fiber in your diet. Here are five reasons why you should always opt for whole wheat when you have the choice. Keep in mind that you should always read the...

  • #1 Quizno’s: Italian Meatball Sub (Regular Size)
    Calories: 1110Fat: 59 gramsCholesterol: 130 milligramsSodium: 2,580 milligrams

  • #2 Arby’s: Roast Turkey Ranch & Bacon Sandwich
    Calories: 800Fat: 35 gramsCholesterol: 100 milligramsSodium: 1,020 milligrams

  • #3 McDonald’s: Bacon Clubhouse Crispy Chicken Sandwich
    Calories: 750Fat: 38 gramsCholesterol: 110 milligramsSodium: 1,720 milligrams

  • #4 Jack in the Box: Homestyle Ranch Chicken Club
    Calories: 710Fat: 36 gramsCholesterol: 80 milligramsSodium: 1,910 milligrams

  • #5 Sonic: Chicken Club Toaster Sandwich
    Calories: 690Fat: 36 gramsCholesterol: 80 milligramsSodium: 1,540 milligrams

  • #6 Wendy’s: Asiago Ranch Chicken Club, Homestyle
    Calories: 670Fat: 32 gramsCholesterol: 100 milligramsSodium: 1,610 milligrams

  • #7 Burger King: Spicy Original Chicken Sandwich
    Calories: 640Fat: 38 gramsCholesterol: 45 milligramsSodium: 1,150 milligrams

  • #8 Hardee’s/ Carl’s Jr.: Bacon Swiss Hand Breaded Chicken Tender Sandwich
    Calories: 570Fat: 33 gramsCholesterol: 75 milligramsSodium: 1,450 milligrams

  • #9 Subway: 6’ Chicken and Bacon Ranch Melt
    Calories: 570Fat: 28 gramsCholesterol: 95 milligramsSodium: 1,050 milligrams

  • #10 Chick-Fil-A: Spicy Chicken Sandwich Deluxe
    Calories: 570Fat: 27 gramsCholesterol: 80 milligramsSodium: 1,750 milligrams

  • America's Unhealthiest Fast Food Sandwiches
    When it comes to fast food, burgers seem to get all the bad press. Sure, they tend to be loaded with fat, calories, and cholesterol, but guess what? So are many of the chicken and other seemingly healthy sandwiches fast food joints offer as well. These...

  • America's Unhealthiest Fast-Food Sandwiches
    When it comes to fast food, burgers seem to get all the bad press. Sure, they tend to be loaded with fat, calories, and cholesterol, but guess what? So are many of the chicken and other seemingly healthy sandwiches fast food joints offer as well. These...

  • Roast Beef Sandwich
    McDonald’s spent years trying to figure out a way to compete with Arby’s, and in 1968 they released a roast beef sandwich on a roll, with a packet of barbecue sauce on the side, and while it sold well, the menu item required equipping every location with...

  • McCrab
    The McCrab was created for the Delaware, Maryland, and Virginia markets. The item was meant to resemble a classic Chesapeake crabcake but was lacking in the fresh ingredient department, and quickly went the way of the Dodo. 

  • McGratin Croquette
    While the U.S. market never had the pleasure of experiencing a McGratin Croquette, a patty made of deep-fried macaroni, potato, and shrimp, customers in Japan certainly did. It didn’t last long on Japanese menus, and critics believed it was a combination...

  • McHotDog
    The McHotDog never caught on in terms of branding with the loyal McDonald’s client base, although many agreed it was a tasty product. The real problem was that in the eyes of seasoned patrons, the pallid McHotDog didn’t match up with the rest of the...

  • McLean Deluxe
    In 1991, McDonald’s tried to go the healthy route, crafting a burger dubbed the McLean Deluxe, intended to show critics that the fast-food giant could offer low-fat options. The advertising campaign bragged about a new kind of burger that was 91 percent...

  • McPizza
    In the 1980s, McDonald’s felt it was imperative to compete with other fast-food chains like Domino’s and Pizza Hut, and it decided to launch the McPizza as well as other items like lasagna and spaghetti. Although McDonald's executives believed this would...

  • The Hula Burger
    The Hula Burger was actually the brainchild of McDonald's owner Ray Kroc back in the 1960s. He believed that this meatless burger, consisting of grilled pineapple with cheese on a bun, would be a perfect option for Catholics who abstain from eating meat...

  • McAfrika
    Over the years, McDonald’s has released international products in different locations across the world, some to great success. However, in 2002, they released one of the worst menu items and marketing flops in the company’s history. The sandwich, the...

  • Arch Deluxe
    McDonald’s spent more money on the advertising campaign for the Arch Deluxe in 1996 than it had on any other single item in its history. Costing the company more than $150 million to market, the Arch Deluxe – a quarter-pounder on a split-top potato bun...

  • Mighty Wings
    McDonald’s finally rolled out chicken wings nationally after years of trial and error in September 2013, at the price of about a dollar per wing. They were spicy, crunchy, and generally well-reviewed. The chain bought 50 million pounds of wings with plans...

  • McLobster
    One of the seasonal menu items that popped up on McDonald’s menus in eastern Canada from time to time (including last year) was the McLobster. The company produced this lobster roll in a hot dog bun during the summertime, when lobster prices were...

  • "Super Size"
    In the Mid-1990s, McDonald’s launched a campaign allowing customers to “Super-Size” their meal for an added fee. For a while, the idea sold, and customers around the world were bulking up their orders, as well as calorie counts. After the release of the...

  • McDonald's Biggest Menu Flops
    McDonald’s is the largest burger chain in America, and also the one under the most scrutiny. When they roll out a new menu item nationally, it’s usually met with a huge amount of fanfare as well as a major push to make sure that as many folks as possible...

  • McDonald's Biggest Menu Flops
    Bringing a brand-new fast food item into the world is anything but an exact science. You can do all the planning, field testing, and marketing in the world, but at the end of the day, there’s no way to know whether a new release will sell or not...

  • America’s 5 Best Nachos
    When it comes to bar food, it doesn’t get any better than nachos. What was originally a canapé-style dish of one chip with a smidge of melted cheese and a jalapeno slice on top has since become a huge platter of chips slathered with cheese...

  • Reasons Shake Shack is Better than In-N-Out
    We’re just going to come out and say it: Shake Shack is better than In-N-Out. The two chains, centered on the East Coast and West Coast, respectively, have their devoted fans, but if you ask us, Shake Shack wins the day. Here’s why: They Share...

  • Ice Cream
    For chocolate ice cream, follow the steps above for removing chocolate stains. Ice cream is a protein, which can be difficult to remove, but your best bet is to remove as much of the ice cream as possible then get the stain wet with cold water (If...

  • Juice
    If the little one knocks over their glass of cranberry juice onto your shirt, don’t despair. First blot away as much of the juice as possible, then ask your server (politely) to bring over some baking soda and cold water. Mix the two together, then blot...

  • Chocolate
    So you almost got through your meal without staining your clothes, but that last bite of chocolate cake found its way onto your shirt instead of into your mouth. What to do? First, use a clean spoon or knife to remove any excess chocolate from the fabric...

  • Coffee and Tea
    Coffee and teas are dyes, and the best way to remove them from clothing is to quickly rinse the stains with cold water. Ask the restaurant for white vinegar; that can help as well. Once you get home, add laundry detergent to the stain, rub it in with cold...

  • Tomato Sauce
    If you drop a meatball on your lap, don’t despair. First blot (don’t rub) the stain with a dry napkin, then blot it with cold water. If it’s an article of clothing that can be removed, head to the bathroom and run cool water through the back of the stain...

  • Red Wine
    There are actually a few ways to remove red wine stains while still sitting at your table, and they’re all quite effective. First, blot up as much wine as you can with a clean napkin. Then you can pour a few applications of club soda onto the stain, you...

  • Grease
    When you drop something greasy on yourself, the first thing you should do is wipe away as much of the excess as possible. After that? Reach for the artificial sweetener. The fine powder will soak up the oil; it may take a couple packets and a lot of...

  • How to Remove the Most Common Restaurant Stains
    The secret to removing stains is to get to them quickly, before they’ve had time to set. 

  • How to Remove the Most Common Restaurant Stains
    Picture this scenario: You’re wearing your fanciest clothes, sitting at a fine restaurant, enjoying a lovely medium-rare steak and a nice glass of cabernet. You reach for your water glass but in the process nudge your wine glass ever so slightly,...

  • Dunkin’ Donuts Nutrition: Healthiest Wake-Up Wraps
    Dunkin’ Donuts is most closely associated with breakfast, and owes much of its success to selling breakfast items like coffee and doughnuts. But doughnuts alone don’t exactly make for a healthy breakfast, and in recent years the chain has...

  • How to Find Dunkin' Donuts Coupons
    Dunkin’ Donuts has never had a reputation for being expensive, but that doesn’t mean that you shouldn’t snoop around to see if there are any good deals out there. We did some digging, and tracked down the best ways to find Dunkin’...

  • Unhealthiest Dunkin' Donuts Bakery Sandwiches
    Dunkin’ Donuts may have a reputation for being a breakfast destination, with its wide variety of doughnuts, muffins, bagels, and breakfast sandwiches. But in recent years they’ve also launched an extensive menu of lunchtime Bakery Sandwiches,...

  • Healthiest Dunkin' Donuts Bakery Sandwiches
    Dunkin’ Donuts built its reputation on breakfast, with its wide variety of doughnuts and ever-increasing selection of bagels, muffins, and breakfast sandwiches. But it’s become a lunchtime destination as well in recent years, with a...

  • Healthiest Dunkin' Donuts Breakfast Sandwiches
    Dunkin’ Donuts has long been a leading quick breakfast stop, and became the juggernaut it is today by selling breakfast staples coffee and doughnuts. But folks want more than doughnuts for breakfast, and in recent years the chain has rolled out a...

  • Unhealthiest Dunkin' Donuts Breakfast Sandwiches
    Dunkin’ Donuts is a great breakfast destination, and owes much of its success to selling breakfast staples coffee and doughnuts. But customers want more than just doughnuts for breakfast, and in recent years the chain has rolled out bagels, muffins...

  • Fast Food: Advertisements vs. Reality
    We eat with our eyes before our mouths, and that’s a fact that fast food companies certainly take advantage of. Every year, they spend millions in order to make their food items look as appetizing as possible in television and print ads, but in...

  • The Most Common Food Allergies (And Their Warning Signs)
    Allergies are caused by our immune system overreacting to a particular protein found in a certain foods, and many are first diagnosed in young children. Nobody knows for sure why some people have sensitivities to these proteins while others don’t, but in...

  • Shellfish
    Fish and shellfish come from two different families of foods, so being allergic to fish doesn’t necessarily mean you’ll also be allergic to shellfish. About 60 percent of people who are allergic to shellfish typically first experience symptoms as adults....

  • Fish
    As opposed to most food allergies, which tend to first appear during childhood, about 40 percent of those with fish allergies experience their first symptoms as adults. Salmon, tuna, and halibut are the most common fish to which people are allergic, and...

  • Wheat
    Unlike people afflicted with celiac disease or gluten intolerance, those with a wheat allergy are often able to tolerate all other grains. While wheat needs to be completely cut out of the diet, other grains, such as barley, corn, oats, rice, and quinoa,...

  • Soy
    Only about .4 percent of children are allergic to soybeans, and the vast majority will outgrow the allergy before their tenth birthday. While allergic reactions to soy are generally mild, it’s one of the more difficult foods to eliminate from a diet...

  • Tree Nuts
    Whereas peanuts grow underground and are a legume, tree nuts, such as almonds, cashews, and walnuts are completely different, and allergies to peanuts don’t generally indicate allergies to tree nuts. If you’re allergic to one tree nut, though, there’s a...

  • Peanuts
    For those allergic to peanuts, even the smallest exposure can result in anaphylaxis. Like most food allergies they’re most prevalent in children; studies show that about 20 percent of children with peanut allergies outgrow them.

  • Eggs
    The second most common food allergy, eggs can also cause the full range of symptoms. Only the whites contain potentially allergenic proteins, but because it’s impossible to completely separate the white from the yolk, all eggs should be avoided. Some...

  • Cow’s Milk
    Cow’s milk is the most common food allergy in infants and young children, with about 2.5 percent of children younger than three affected, according to foodallergy.org. While most outgrow milk allergies, symptoms can range from hives to anaphylaxis. 

  • The Most Common Food Allergies (And Their Warning Signs)
    For those with young children, food allergies can be an ever-present concern. But did you know that the vast majority of food allergies are sparked by only eight foods? Allergies are caused by our immune system overreacting to a particular protein found...

  • Dunkin' Donuts Nutrition: Unhealthiest Muffins
    Along with doughnuts and Munchkins, Dunkin’ Donuts also offers a whole host of baked goods, including croissants, cookies, coffee cake, pretzel twists, and bagels. One of their most popular baked good offerings is the muffins, which are available in...

  • Dunkin' Donuts Nutrition: Healthiest Dunkin' Donuts Muffins
    Along with doughnuts and Munchkins, Dunkin’ Donuts also offers a whole host of baked goods, including croissants, cookies, coffee cake, pretzel twists, and bagels. One of their most popular baked good offerings is the muffins, which are available in...

  • Dunkin' Donuts Nutrition: Unhealthiest Munchkins
    Dunkin’ Donuts Munchkins are one of life’s great simple pleasures. They remind us of childhood birthday parties and are a perfect way to get a little taste of something sweet without eating a whole doughnut. We can also sample a few different...

  • Dunkin' Donuts Nutrition: Healthiest Munchkins
    Dunkin’ Donuts Munchkins are undeniably one of life’s great simple pleasures. They remind us of childhood birthday parties and are a perfect way to get a little taste of something sweet without eating a whole doughnut. We can also sample a few...

  • How Much of Taco Bell's Beef is Actually Beef?
    When we eat beef, we tend to assume that it’s 100-percent, well, beef. Unfortunately, that’s not exactly the case with Taco Bell, the chain that’s caused a stir in recent years by revealing that the ground beef filling that they serve is...

  • Things You Haven’t Thought Trying Peanut Butter with Yet
    We know, we know: You love peanut butter. You even love to eat it by the spoonful straight from the jar. Who doesn’t? But we also know it’s easy to get stuck in a peanut butter and jelly sandwich rut. Happily, peanut butter is one of the most...

  • #1 Oriental Chicken Salad
    From Applebee’s: Grilled chicken breast, salad greens, fried noodles, cabbage, onion, almonds, carrot, Oriental dressingCalories: 1,290Fat: 81 gramsSaturated Fat: 12 grams

  • #2 Waldorf Salad
    From California Pizza Kitchen: Baby greens with grapes, apple, celery, candied walnuts, gorgonzola, chicken breast, and balsamic Dijon dressingCalories: 1,230Fat: 87 gramsSaturated Fat: 18 grams

  • #3 Beef Taco Salad
    From Hardee’s: Shredded lettuce, ground beef, shredded Cheddar, salsa, and sour cream in a crispy tortilla bowlCalories: 1,050Fat: 62 gramsSaturated Fat: 19 grams

  • #4 Cobb Salad
    From Outback Steakhouse: Mixed greens, grilled chicken, hard boiled eggs, bacon, shredded cheese, tomatoes, ranch dressingCalories: 683Fat: 46 gramsSaturated Fat: 14 grams

  • #5 Caesar Salad
    From Carraba’s Italian Grill: Romaine lettuce with Caesar dressing and grated parmesanCalories: 612Fat: 55 gramsSaturated Fat: 11 grams

  • #6 Chef Salad
    From Beef O’Brady’s: mixed greens, sliced turkey and ham, bacon, Cheddar jack cheese, tomatoes, cucumbers, ranch dressingCalories: 554Fat: 32 gramsSaturated Fat: 12 grams

  • #7 Wedge Salad
    From Outback Steakhouse: Iceberg wedge with blue cheese dressing, bacon, tomatoes, red onionCalories: 435Fat: 38 gramsSaturated Fat: 10 grams

  • #8 Caprese Salad
    From Olive Garden: Fresh mozzarella, roasted tomato, bell pepper, basil, kale, olive oilCalories: 340Fat: 24 gramsSaturated Fat: 13 grams

  • #9 Coleslaw
    From KFC: chopped cabbage, carrot, onion, mayo-based dressingCalories: 232Fat: 14 gramsSaturated Fat: 2 grams

  • Diet Wrecker: The Unhealthiest Salads You Can Eat
    Salads, with their bounty of fresh vegetables, are the standard-bearers for healthy food, the go-to when someone doesn’t just want to eat healthy, but wants everybody to know it, too. But some salads are far unhealthier than others, and some are even...

  • Diet Wrecker: The Unhealthiest Salads You Can Eat
    “I’ll just have the salad” is a popular refrain for millions of dieters nationwide. Salads, with their bounty of fresh vegetables, are the standard-bearers for healthy food, the go-to when someone doesn’t just want to eat healthy,...

  • #1 Los Angeles
    The City of Angels takes the top spot on our ranking of America’s best cities for food trucks, with 16 trucks making it to our list of America’s 101 best. Guerrilla Tacos (#99) proposes creative tacos based on what’s fresh that day; Baby’s Badass Burgers...

  • #2 San Francisco
    San Francisco had a whopping 13 trucks on our list: Ebbett’s Good to Go (#81) serves delicious and creative seasonal sandwiches; you’d be hard-pressed to find better falafel than what’s served at the Liba Falafel Truck (#73); Kung Fu Tacos (#71) makes...

  • #3 New York
    With nine trucks on our list, nobody can claim that New York isn’t a legendary food truck town. Souvlaki GR (#80) elevates the simple kebab to new heights; Schnitzel and Things (#53) serves classic German schnitzel with veal, chicken, pork, cod, or...

  • #4 Chicago
    The Windy City ranked high on our list with six trucks representing its storied culinary scene. Chicagoans have access to outrageous sausages (alligator sausage with fried okra, onions, and chipotle mayo, anyone?) at Haute Sausage (#78), pictured; nine...

  • #5 Twin Cities
    Roaming the streets of the Twin Cities are no fewer than five of the best food trucks in America. The Chef Shack (#86) serves high-end seasonal fare like a tempura soft-shell crab sandwich and grass-fed beef tongue tacos; and Vellee Deli (#62) fuses the...

  • #6 Miami
    With five trucks making the cut, Miami’s food trucks celebrate all that’s great about the city’s dining scene. Ingrid Hoffman’s Latin Burger and Taco (#93), pictured, specializes in burgers (a chorizo, chuck, and sirloin patty topped with Oaxaca cheese,...

  • #7 Washington, D.C.
    Also home to four trucks on our list, D.C. is becoming a food truck mecca. Arepa Zone (#85) specializes in the popular Venezuelan handheld pocket sandwiches; Basil Thyme (#39) specializes in five different types of lasagna; José Andrés's Pepe (#17),...

  • #8 Seattle
    Four Seattle trucks also made our list. Maximus/Minimus (#90), pictured, shaped like a giant metal pig, was the most outrageous-looking truck on our list, serving delicious pulled pork as well as vegetarian sandwiches. El Camión (#52) serves traditional...

  • #9 Nashville
    With four trucks on our list, Nashville is a certifiable food truck town. Smoke Et Al (pictured), run by chef Shane Autrey, rounded off our list at #101,with its top-notch barbecue offerings; Riffs Fine Street Food (#96) fuses Asian and Caribbean...

  • America's Best Cities for Food Trucks
    For the third year in a row, we took a deep dive into the very best of America’s food truck scene and identified the 101 Best Food Trucks in America. Nine cities stood out from the pack, and we’re pleased to announce that they’re the best cities for...

  • America's Best Cities for Food Trucks
    There’s no denying it: we are living in the golden age of food trucks. Once synonymous with sketchy, generic foods like hot dogs and chicken kebabs, over the past few years food trucks have grown ever more varied and exciting. Recently, for the...

  • Slanted Door Vets Opening Vietnamese Gastropub in Park Slope
    There hasn’t been much in the way of big restaurant news to come out of Park Slope, Brooklyn lately, but this certainly sounds promising: A former executive sous chef from San Francisco’s 20 year-old The Slanted Door, the 2014 Outstanding...

  • Uma Temakeria
    Uma Temaki is set up assembly line style like Chop’t or Chipotle where you can choose your fish, rice, veggies, and sauce, to be hand  wrapped in crispy nori “cones”. There are chef suggested combinations or you can take matters...

  • How Many Avocados Does Chipotle Use A Day?
    There’s no debating the fact that Chipotle operates on a massive scale. There are more than 1,600 locations of the fast-casual burrito chain with more opening all the time, and they obviously go through a lot of food every day. [related] Guacamole...

  • Healthiest and Unhealthiest Menu Items at Chipotle
    As more and more people move away from fast food burgers, the popularity of fast-casual chains like Chipotle and Panera Bread has skyrocketed. Chipotle in particular, with its emphasis on fresh, all-natural ingredients, speed, and dishes made fresh to...

  • America's Saltiest Fast Foods
    Fast food, in all its greasy glory, tends to get a pretty bad rap. And no wonder: For the most part, fast food chains’ offerings are loaded with fat, calories, and cholesterol, and contain very little in the way of nutrients. But there’s...

  • Dunkin' Donuts: Where Did It Start?
    Dunkin’ Donuts is so ubiquitous these days (especially with new locations opening in California), that it’s difficult to imagine that once upon a time the chain was a fledgling start-up just like any other. In case you were wondering where the...

  • Dunkin Donuts Nutrition: Which Donuts Are Healthiest?
    You might think that a doughnut is a doughnut, and that none of them are on the healthy end of the spectrum. While you certainly won’t find anyone claiming that doughnuts can be a health food, the offerings at Dunkin’ Donuts actually run the...

  • Dunkin' Donuts Locations: How Many Dunkin' Donuts Are There?
    Dunkin’ Donuts is so ubiquitous these days (especially with new locations opening in California), that it’s difficult to imagine that once upon a time the chain was a fledgling startup just like any other. Nowadays it’s officially a...

  • Dunkin' Donuts Nutrition: Unhealthiest Dunkin' Donuts Bagels
    Dunkin’ Donuts introduced bagels to their menu back in 1996, and the chain has never looked back. Bagels are just as (if not moreso) popular a breakfast item as doughnuts are, and today there are 13 varieties of bagels available there, from sour...

  • Dunkin' Donuts Nutrition: Which Donuts Are Unhealthiest?
    You might think that a doughnut is a doughnut, and that they’re all terrible for you. While the offerings at Dunkin’ Donuts actually run the gamut from decidedly artery-clogging to decidedly low-cal (the French Cruller only contains 220...

  • Dunkin' Donuts Nutrition: Healthiest Dunkin' Donuts Bagels
    Dunkin’ Donuts introduced bagels to their menu back in 1996, and the chain has never looked back. Bagels are just as (if not more so) popular a breakfast item as doughnuts are, and today there are 13 varieties of bagels available there, from sour...

  • How Many Calories Are in Dunkin' Donuts' Bagels?
    Dunkin’ Donuts introduced bagels to their menu back in 1996, and the chain has never looked back. Bagels are just as (if not more so) popular a breakfast item as doughnuts are, and today there are 13 varieties of bagels available there, from sour...

  • # 1 The Kitchn
    The Kitchn is the food-focused arm of the home improvement site Apartment Therapy, but it’s become a hit all unto itself. The Kitchn believes that "simplicity and luxury are not mutually exclusive," and provides its readers with simple tips, how-to’s...

  • #2 Pioneer Woman
    Pioneer Woman Ree Drummond documents her life as a "domestic country wife," with photos and recipes that she whips up for her husband and four young cowpokes. Three years ago, Drummond went from blogger to television host, bringing her "cowboy-...

  • #3 Serious Eats
    Serious Eats Founder Ed Levine has assembled a team of knowledgeable food writers to explore everything from how to sear a perfect steak to how to differentiate between pizza styles, with recipes, restaurant reviews, taste tests, and plenty of other food-...

  • #4 Simply Recipes
    A virtual recipe box of founder Elise Bauer’s favorite homespun dishes, Simply Recipes features her tried-and-true recipes, along with those crafted by family and friends. Bauer started the blog in 2003 as a way to document the recipes that she...

  • #5 Skinnytaste
    Skinnytaste features recipes developed by author and founder Gina Homolka. Skinnytaste’s recipes are "healthy dishes that don't sacrifice any of the flavor" of their full-fat counterparts, and there’s a store selling “kitchen essentials.” Be on the...

  • #6 Recipe Girl
    Lori Lange left her post as an elementary school teacher in 2005 to start Recipe Girl. The blog includes nearly 3,000 recipes (mostly developed by Lange, though she occasionally posts curated submissions from users). Lange served alongside Paula Deen...

  • #7 Thug Kitchen
    This hilarious blog combines recipes and other food-related content with some profanity-laden, R-rated instructions that will have you cracking up. The two-year-old site’s tone might have you thinking it doesn’t take its recipes seriously. But behind each...

  • #8 Cake Wrecks
    The charming Cake Wrecks documents the most outrageous, silliest, and creative cakes out there. Users submit snapshots of the “cake wrecks” they come across and the best are hand-picked by founder Jen Yates for publication.

  • #9 Food52
    Punctuated by world-class food photography, Food52 was founded to “bring cooks together from all over to exchange recipes and ideas and to support each other in the kitchen.” At the smartly designed site, you’ll find recipes, columns about everything from...

  • #10 The Amateur Gourmet
    Celebrating 10 years online, Adam Roberts’ endlessly amusing and informative Amateur Gourmet is indispensable for those looking to learn about food and be thoroughly entertained at the same time. Roberts has reviewed restaurants all over the country,...

  • #11 101 Cookbooks
    Since way back when in 2003, Heidi Swanson has written about her meals, travels, and interests on her beautifully-designed blog 101 Cookbooks. Swanson’s recipes — taken from her personal cookbook collection, friends, and family, or created by...

  • #12 David Lebovitz
    Acclaimed former professional pastry chef and ex-pat David Lebovitz has a food blog that’s chock-full of recipes, reviews, and all things Paris. With seven cookbooks under his belt, Lebovitz uses his blog as a place to share musings on his...

  • #13 Nourished Kitchen
    Jennifer McGruther’s blog is focused on “culinary heritage, health, and sustainable farming,” and recipes range from sprouted hummus with garlic and chiles to homemade Worcestershire sauce. She also answers reader’s questions, gives advice on getting kids...

  • #14 Smitten Kitchen
    Deb Perelman’s Smitten Kitchen has it all: beautiful food photography, contemporary twists on classic comfort food, and cooking technique tutorials. Perelman's recipes are inspired by her quaint New York City kitchen, and her cookbook is a great tool for...

  • #15 Elana's Pantry
    Geared toward those on special diets, Elana’s Pantry is an amazing resource for those who are grain-free, gluten-free, nut-free, paleo, agave-free, dairy-free, egg-free, or on the candida diet. Elana doesn’t just provide recipes; she offers information on...

  • #16 Bakerella
    Founder Angie Dudley was inspired to start baking and blogging after taking a cake-decorating class. Bakerella focuses on "fun and easy baking," featuring recipes, decorating tips, the occasional giveaway e-books (the most recent one is for Halloween...

  • #17 Steamy Kitchen
    Jaden Hair, a professional recipe developer, food columnist, and food photographer, runs the show at Steamy Kitchen. Dishing out "fast, fresh, and simple" recipes (many of which are modern Asian), the blog has become a favorite of busy home cooks.

  • #18 Local Milk
    Local Milk is run by Beth Kirby, a Tennessee stylist, photographer, writer, and recipe developer, and the gorgeous blog is a culmination of all her talents. Recipes are categorized by season, meal, gatherings, sweet and savory, and each one is accompanied...

  • #19 Two Peas and Their Pod
    This blog started out as a venue for family and friends to view the recipes developed by husband-and-wife duo Maria and Josh. Soon their page views began piling up and they decided to turn Two Peas into a full-time blog. Maria has become so well...

  • #20 Dorie Greenspan
    This renowned cookbook author also runs this entertaining and informative blog, chock-full of recipes, entries about the dining scene in New York and Paris, and general musings on her life and travels. 

  • #21 Love and Lemons
    Jeanine Donofrio runs this three-year-old “healthy, seasonal, whole foods cooking and lifestyle blog,” which is loaded with creative and healthy mostly-vegetarian recipes as well as beautiful photography. Jenny creates the recipes in her Austin kitchen,...

  • # 22 Gluten-Free Girl and the Chef
    Shauna James Ahern has been living a gluten-free lifestyle since 2005, and on her blog she has been writing about her experiences living with celiac disease along with recipes and cooking videos from her husband, “the chef.” She’s published three books...

  • #23 Dinner: A Love Story
    “It all begins at the family table” is the tagline for this popular blog, which is “devoted (mostly) to helping parents figure out how to get family dinner on the table.” Founder Jenny Rosenstratch produces the blog with her husband Andy, and it runs the...

  • #24 I am a food blog
    “Celebrating the awesomeness of food,” this simple and fun blog recently won the 2014 Saveur Magazine editor’s choice for best cooking blog and blog of the year. It features recipes inspired by their favorite restaurants “or just whatever’s in the fridge...

  • #25 My New Roots
    Since 2007, nutritionist Sarah Britton has been sharing her love for whole foods and holistic nutrition on this blog, which features vegetarian, raw, vegan, and macrobiotic recipes, as well as plenty of words of encouragement for those looking to live a...

  • 25 Top Food Blogs of 2014
    For the fifth year running, then, we’re ranking the top 25 food-oriented blogs, judged according to readership and social media following. 

  • 25 Top Food Blogs of 2014
    Like it or not, we’re living in The Era of the Blog. In a country where just about everyone has the ability, with the click of a mouse, to post anything he or she wants to on the internet, it seems like everyone with an opinion has taken to a ...

  • 5 Things Only Democrats Eat
    Yesterday we brought you 5 Things Only Republicans Eat, so in the spirit of fairness, here are five foods that your average Republican wouldn’t be caught dead eating. Arugula Is this some type of lettuce? When it comes to salads, Republicans will...

  • #1 TGI Friday’s
    The Deal: Endless spicy chicken tostadas, potato skins, ahi tuna crisps, pot stickers, mozzarella sticks, Tuscan spinach dip, boneless wingsWhen: Every dayPrice: $10

  • #2 Old Country Buffet
    The Deal: Eggs, pancakes, waffles, and pastries for breakfast; fried chicken, macaroni and cheese, baked chicken, baked fish, cornbread dressing, mashed potatoes, and other dishes for lunch and dinnerWhen: Every dayPrice: Varies, but...

  • #3 Golden Corral
    The Deal: A buffet with breakfast, salads, and a rotating roster of hot items including macaroni and cheese, pizza, fried chicken, and spaghetti, with cake for dessertWhen: Every dayPrice: Ranges from $10 to $12 for adults

  • #4 Outback Steakhouse
    The Deal: Steak and unlimited garlic-herb-butter shrimp or crispy shrimpWhen: End date to be announcedPrice: Varies, but typically $15.99

  • #5 Red Lobster
    The Deal: Endless Shrimp: sriracha shrimp, parmesan shrimp scampi, hand-breaded shrimp, garlic shrimp scampi, shrimp linguini alfredoAlfredo, coconut shrimp bitesWhen: Daily until November 2Price: Varies, but typically $15.99

  • #6 Pancho’s Mexican Buffet
    The Deal: Tacos, flautas, enchiladas, chile rellenos, rice and beans, sopapillas, salad, chips and salsa, and dessertWhen: Every dayPrice: Monday-Friday: lunch $6.49, dinner $7.69. Weekends: Dinner $8.49

  • #7 Cici’s Pizza
    The Deal: Buffet with more than 20 different varieties of pizza, pasta, soup, salad, wings, and dessertWhen: Every dayPrice: Varies, but most locations charge less than $6

  • #8 Shoney’s
    The Deal: Legendary Breakfast Buffet: Eggs, bacon, grits, biscuits and gravy, pancakes, fruit, and moreWhen: Breakfast dailyPrice: Differs depending on locations, but averages $7.99

  • #9 Souplantation/Sweet Tomatoes
    The Deal: Unlimited access to the salad bar with salads and lots of add-ons, several featured prepared salads, up to eight soups, muffins, focaccia pizza, several different pastas and sauces, and desserts including fruit, pudding, and soft-...

  • #10 Steak ‘n Shake
    The Deal: All-you-can-eat pancakes; start with three, then refill your plate with two more at a timeWhen: Until 10 a.m.Price: $3.99

  • #11 Sizzler
    The Deal: Endless Salad Bar: Salad, soups, fruit, taco bar, desserts, sundae barWhen: Every dayPrice: Varies, but averages $8.29 for lunch, $9.99 for dinner, $4.99 to add onto an entrée. 

  • #12 Olive Garden
    The Deal: Unlimited soup, salad, and breadsticks (at least for now)When: LunchtimePrice: $6.99

  • #13 Bob Evans
    The Deal: Unlimited soup, salad, and breadWhen: Every dayPrice: $6.99 from 11 a.m. to 4 p.m. Monday-Friday, $8.99 after 4 p.m. and on weekends

  • #14 Chili’s
    The Deal: Bottomless Express Lunch: Choice of soup, salad, and unlimited chips and salsaWhen: LunchtimePrice: $6

  • The 14 Best Chain Restaurant All-You-Can-Eat Deals
    If there are four words that American diners love hearing more than any others, they would most likely be "all you can eat."

  • The 14 Best Chain Restaurant All-You-Can-Eat Deals
    If there are four words that American diners love hearing more than any others, they would most likely be "all you can eat." The unalienable right to eat until we burst is, at this point, basically in the Constitution, and heaven...

  • 5 Things Only Republicans Eat
    Democrats and Republicans have their differences, and one is most definitely the types of foods they choose to eat. Here are some foods you’d be hard-pressed to find a Democrat eating. Chicken-Fried Loaded Baked Potato From the Texas State Fair...

  • Healthiest and Unhealthiest Taco Bell Menu Items
    Taco Bell urges us to “think outside the bun,” but when it comes to nutritional value, most of its offerings don’t have much more to offer than its bun-bound fast food brethren. While some menu items are incredibly unhealthy, others can...

  • Twinkies
    There are plenty of Twinkie imitators out there, but the exact formula (which was recently purchased by Apollo Global Management and C. Dean Metropoulos & Co. from Hostess) is still a complete secret. Hostess made a couple tweaks to the formula, like...

  • Chartreuse
    In 1737, a monk named Jérôme Maubec happened upon a secret formula for an elixir for long life that had been given to the monastery by an officer of King Henry IV, and decided to modify it. He distilled 130 flowers and plants into a powerful elixir, and...

  • Barr’s Irn-Bru
    The recipe for this Scottish soft drink has been passed down from generation to generation since 1901, and today it’s only known by three people: former chairman Robin Barr, his daughter Julie, and one anonymous board member. All that the company admits...

  • Bush’s Baked Beans
    While it may seem like a marketing ploy more than anything else, the recipe to Bush’s Baked Beans is, in fact, a secret. The recipe was created by the founder’s daughter-in-law Kathleen, and in fact only current owner Jay Bush knows the recipe (him and...

  • Hershey’s Milk Chocolate
    The chocolate wars were going strong at around the turn of the century, with innovators like Hershey and Mars going after the big English manufacturers like Fry, Rowntree's, and Cadbury for market dominance. When Hershey finally nailed the formula for...

  • Kentucky Fried Chicken
    KFC’s fried chicken famously contains a blend of 11 herbs and spices, which are supposedly produced at two different plants and then combined at a third, so nobody can be in possession of the entire recipe, which is locked away in a vault. Many people...

  • Coca-Cola
    This is quite possibly the most legendary secret recipe on earth; the lore surrounding the Coke formula is almost as famous as the beverage itself. The only written copy of the recipe was locked in an Atlanta bank vault for decades — in 2011, it was...

  • Krispy Kreme Plain Doughnut
    The original recipe to Krispy Kreme’s legendary plain glazed doughnut is kept under lock and key at the company’s headquarters in Winston-Salem, N.C., and only a handful of employees have access to it. In fact, they took a rogue New York operator to court...

  • Dr Pepper
    The recipe for Dr Pepper is cloaked in secrecy; allegedly it’s divided into two parts, each locked in a different Dallas bank so that nobody can possess the whole formula. Nobody knows for sure what the “23 flavors and other ingredients” are in the drink...

  • Coke and 8 More of the World's Most Closely Guarded Recipes
    Today, it’s harder than ever to keep a formula secret. 

  • Coke and 8 More of the World's Most Closely Guarded Recipes
    When a new food product is invented, the creator obviously has good reason to keep the recipe close to his or her chest. But in certain cases, the “secret recipe” for a food or drink product takes on a life of its own, and adds to the overall...

  • Where in the World is McDonald's Most Expensive?
    If there’s one thing we can all agree on about McDonald’s, it’s that it’s cheap. The multinational chain knows that it needs to keep prices down in order to lure in more customers, and so they’ve set up complex distribution...

  • Go Go Curry
    The number 55 is a big deal for Go Go Curry, which got its start in Japan’s Ishikawa prefecture and specializes in Japanese curry (fried cutlets of meat covered in a rich curry sauce). The curry reportedly contains 55 ingredients, takes 55 minutes to stew...

  • Nando’s Peri Peri
    Founded in 1987 in Johannesburg, South Africa, Nando’s specializes in flame-grilled chicken cooked in peri peri sauce, a chile sauce with origins in Mozambique, as well as burgers, salads, wings, and wraps. There are currently 18 locations in the...

  • YO! Sushi
    British entrepreneur Simon Woodroffe opened the first location of YO! Sushi in London’s Soho neighborhood in 1998. Within four years it became the U.K.’s market leader in sushi restaurants. The traditional sushi bar model is a ton of fun: Customers sit...

  • Tim Hortons
    Nothing short of a behemoth, Tim’s operates nearly 5,000 locations in Canada and more than 800 in the U.S. Its doughnuts and coffee have a major cult following, and with its recent takeover by Burger King we can probably expect to be seeing more of them...

  • Paris Baguette
    Founded in South Korea in 1988, Paris Baguette’s authentic French creations and techniques led it to success there before expanding to China in 2004, Los Angeles in 2005, and New York in 2010. The chain offers breads, pastries, desserts, coffee, and...

  • Pollo Campero
    Founded in Guatemala in 1971, there are today more than 300 locations of Pollo Campero around the world. The first U.S. location opened in Los Angeles in 2002 and sales took off, and now there are more than 50 outlets in 15 states. Menu items include...

  • Maoz
    This vegetarian falafel chain was founded by two Israelis in Amsterdam in 1991. By 1996, the duo had already expanded outside The Netherlands. Today, franchises are open in seven U.S. cities, including New York, Chicago, and Philadelphia, as well as...

  • Pret a Manger
    This British chain with a French name was founded in 1984. Today there are locations in New York, Chicago, Washington, D.C., and Boston. Busy urbanites love their pre-made sandwich, pastries, and coffee—and the fact that at the end of each day all...

  • Pie Face
    Founded in 2003 in Sydney, Australia, Pie Face is best known for its wide variety of savory and sweet pies, each represented by a different facial expression. A handful of Pie Face outlets have opened in the U.S., including six in New York City. Their...

  • Jollibee
    This chain is hugely popular in the Philippines, and has locations scattered around the U.S., largely in California. Aside from burgers, they offer fried chicken, spaghetti, noodles, and unique breakfast dishes like Spam, beef tenders, or sweet pork...

  • 10 Foreign Chain Restaurants We're Glad Came to the U.S.
    Fast food may seem like a strictly American tradition, but just about every country has fast-food and fast-causal chains of its own nowadays. For better or for worse, some of these chains have come to the United States. Here are 10 that we welcome with...

  • 10 Foreign Chain Restaurants We're Glad Came to the U.S.
    Fast food may seem like a strictly American tradition, but just about every country has fast-food and fast-causal chains of its own nowadays. For better or for worse, some of these chains have come to the United States. Here are 10 that we welcome with...

  • 6 Tips to Conquering Red Lobster’s Endless Shrimp
    About a month or so ago, I started noticing the commercials for Red Lobster’s Endless Shrimp promotion, which had returned as it always does this time of year. I usually don’t pay much attention to it, but this year something occurred to me: I...

  • What’s Actually in a Twinkie?
    Twinkies are one of the world’s most famous, and infamous, foods. The simple snack cake, filled with that classic crème, has won legions of fans as well as plenty of detractors, but one thing is clear: it’s made quite an impact on the...

  • Harvest in the Square 2014 Comes to Union Square
    Thursday night, the 19th Annual Harvest in the Square event came to Union Square’s northern end, and just like in previous years, it was a blowout showcase of the finest foods that local restaurants have to offer as well as the finest wines being...

  • Free Bread at Restaurants is a National Treasure
    Earlier this week, one of Olive Garden’s primary investors came out against the chain’s practice of handing out unlimited free breadsticks. This is nonsense. One of restaurants’ primary purposes is to provide hospitality, and allowing...

  • Use Social Media
    ​ Follow your favorite restaurants on Twitter and like them on Facebook; you never know when they might offer special deals to those in the know!

  • Buy a Coupon Book
    You can purchase an Entertainment Book for just about every part of the country, and they’re loaded with valuable coupons. Use it wisely, and you can make the money you spent on it back multiple times over. Many towns and cities sell their own local...

  • Ask for Prices on Specials
    The daily specials that the server explains to you are oftentimes more expensive than the average menu dishes, and the price isn’t often a part of the spiel. If you’re tempted to order a special, ask how much it will cost you first. 

  • Split a Main Dish
    If you want to order an appetizer as well as a main, opt to split the main dish. Many restaurants will even divide mains into two plates for you. But be careful, because some restaurants charge a sharing fee. 

  • Eat an Appetizer as a Main
    Most main dishes are more than twice as large as they need to be, and most appetizers are a proper portion size. Find the appetizer that looks best to you, and enjoy it as your entrée. 

  • Skip Appetizers and Dessert
    If you go without appetizers and dessert, you’ll not only save money, you’ll leave a whole lot less stuffed. If you’re tempted to order more in order to prolong the meal, just take more time enjoying your main dish. 

  • Drink Water
    The price of drinks adds up quickly, and before you know it you’ll be spending more on cocktails than on the food. Stick with water and you’ll save a lot more money than you realize. 

  • Look into Early Bird Specials
    Seriously. If you don’t mind eating dinner early (or taking a few bites and saving the rest for later), you can take advantage of some surprisingly good early bird specials in your area. 

  • Buy Gift Cards Online
    Visit Restaurant.com and type in your area code; you can purchase gift cards for more than 18,000 restaurants across the country there, sometimes for pennies on the dollar. For example, you’ll most likely be able to purchase a $25 gift certificate for as...

  • Pay Attention to Special Deals
    Most restaurants offer some sort of special deal; sometimes it’s two-for-one drinks before 7, other times it’s 25-cent wings on Mondays. Check the restaurant’s website in advance and plan to go when they’re offering a deal you can take advantage of, and...

  • The 10 Best Ways to Save Money at a Restaurant
    Read on for some handy tips and tricks to keep in mind when planning your next meal out.

  • The 10 Best Ways to Save Money at a Restaurant
    It’s always the worst part of a restaurant meal: the moment when the bill arrives. “I didn’t realize that drinks would be that expensive!” you might exclaim. Or, “Those appetizers really added up!” Wouldn’t it be...

  • 5 Things McDonalds Should Put on Its 'McBrunch' Menu
    McDonald’s has been serving breakfast for more than 30 years, but by 11 every morning the griddle heat is turned up and eggs are replaced by burgers. The chain is trying to keep up with more breakfast competition than ever these days, though, and...

  • Where Can You Find the Best Oysters in New Orleans?
    The Gulf Coast is renowned for its abundant seafood, and the oysters are one of the region’s culinary claims to fame. Great oyster bars have been a New Orleans staple since the city’s earliest days, and today there are still some mighty fine...

  • Is This the World's Most Expensive Ice Cream?
    Let’s be honest, who wouldn’t go to extremes for their favorite ice cream? Whether it’s a custom pint with your favorite mix-ins, a pricey ice cream subscription, or a brand available only at specialty shops, there are some super-...

  • Next Restaurant: All Menus So Far
    While Chicago chef Grant Achatz might be best known for his restaurant Alinea, he’s also breaking new culinary ground on a daily basis at Next. Since opening in 2011, he’s completely changed the style of the restaurant every few months,...

  • 101 Best Food Trucks in America 2014
    For the third year in a row, we’re taking a deep dive into the very best of America’s food truck scene. From grilled cheese and pizza to tacos, lobster rolls, and some of the most creative fusion dishes on the planet, these are the 101 best food trucks in...

  • #1 Kogi BBQ (Los Angeles)
    "Thanksgiving of 2008, Kogi BBQ had first rolled out as the little Korean-taco-truck-that-could, peddling $2 Korean barbecue tacos on the streets of LA. Little did they know that within… months, they would become an icon of LA street food....

  • #2 The Cinnamon Snail (New York)
    "Has a 1991 Grumman / Chevy P30 become a Buddha?" asks The Cinnamon Snail’s website. No, you don’t have to prepare to get into chaturanga, but this is a full-on vegan and organic food truck — right down to the grill, which, when the truck...

  • #3 Red Hook Lobster Pound (New York)
    What started at Ralph Gorham's and Susan Povich's kitchen table (yes that Povich — she's the daughter of former A Current Affair host and daytime TV star Maury Povich), has turned into a hugely successful multi-city lobster roll truck. The truck, "Big Red...

  • #4 Wafels & Dinges (New York)
    In 2007, Thomas DeGeest quit his job at IBM, bought a yellow 1968 Chevy box truck, and parked on a corner of Broadway in SoHo to sell his first Liege waffle. He made $84 that first shift and never looked back. Some six years and several trucks and carts...

  • #5 The Grilled Cheese Truck (Los Angeles)
    What started for Michele Grant and chef Dave Danhi as a weekend activity entering their Cheesy Mac and Rib melt into LA’s seventh annual Grilled Cheese Invitational became the inspiration for The Grilled Cheese Truck. Their calling? "Not just the classic...

  • #6 The Chairman (San Francisco)
    You might not remember this, but San Francisco’s Chairman Bao Bun Truck really stuck in the craw of New York City restaurateur turned food and pop culture commentator Eddie Huang. Apparently, it was a bit much that another business serving Asian food...

  • #7 The Lime Truck (Los Angeles)
    Brash and cocky, the trio behind the Orange County, California-based Lime Truck (owner Daniel Shemtob, with Jason Quinn and Jesse Brockman) wore lime-green headbands in the fast lane through much of season two of Food Network’s The Great Food Truck...

  • #8 Senor Sisig (San Francisco)
    What’s sisig? It’s a Filipino dish made from pig’s head and liver, often seasoned with calamansi and chili peppers, and at San Francisco’s Señor Sisig, it’s obviously the star of the show, except that as SF Weekly noted, chef Gil Payumo makes...

  • #9 Lobsta Truck (Los Angeles, San Francisco)
    Does the lobster roll at the Lobsta Truck (whose inspiration comes from what has to be considered one of the best, if not the best lobster roll in the country) serve as much lobster as its muse Red's Eats in Wiscasset, Maine? No. But the Lobsta Truck...

  • #10 Grill 'Em All (Los Angeles)
    "Steadfast in the belief that the heavy metal and culinary worlds were bound to collide one day in a victorious marriage of massive meat and riffage," buddies and bandmates chef Ryan Harkins and Matthew Chernus won it all in 2010 with their over-the-top...

  • #11 East Side King (Austin)
    If you’re a Top Chef fan, you likely know the man behind East Side King even if you haven’t sampled its menu. Behind the four East Side King trucks are the asphalt ambassadors from the likeable and disarming Top Chef season nine winner and...

  • #12 Korilla BBQ (New York)
    You’d have thought it would have hurt team Korilla BBQ for being called cheaters for adding more than $2,000 of their own money into their cash drawer on what has basically been the representative show for food trucks on cable TV...

  • #13 Red Hook Lobster Truck (Washington, DC)
    The offerings at Red Hook Lobster Pound are so delicious, they made our list twice. Originating in Brooklyn, N.Y., Red Hook Lobster Pound has since expanded to Washington, D.C. and Montauk, N.Y., with plans to open in more cities in the future....

  • #14 Sam's ChowderMobile (San Francisco)
    Sam’s ChowderMobile is the offshoot of Sam’s Chowder House, a 225-seat seafood restaurant overlooking the Pacific Ocean in Half Moon Bay, Calif., that opened in 2006. Of course, the 24-foot-long truck headed by owner Paul Shenkman serves New England...

  • #15 Luke's Lobster (New York)
    It’s just the kind of embarrassment of riches that food trucks have brought that New Yorkers can fight over who has the better lobster roll truck. (It also says a lot about the migration of lobster rolls as a sandwich that besides finance guy Luke Holden’...

  • #16 Rickshaw Stop (San Antonio)
    Billed as "San Antonio’s only Pakistani food truck," Rickshaw Stop is a family-owned-and-operated affair run by Sameer and Meagan Siddiqui with the help of Sameer’s mother Gety, Aunt Bina, and Uncle Shabbir. "Each recipe we use has been created...

  • #17 Pepe (Washington, D.C.)
    The highest-ranked newcomer to our list, Pepe is run by none other than José Andrés, the reigning king of Spanish cuisine in America. The truck rolls through D.C., Maryland, and Virginia during lunchtime every day, offering Spanish flauta sandwiches as...

  • #18 AZ Canteen (Twin Cities)
    The “AZ” in AZ Canteen stands for Andrew Zimmern, and his food truck is his self-styled “food adventure,” hawking a wide menu of dishes that span the culinary spectrum, from andouille, oyster, and crab gumbo to griddled veal tongue sliders, Pat La Frieda...

  • #19 Bernie's Burger Bus (Houston)
    Sometimes you just have to fully embrace a theme and go with it. That’s what chef and owner Justin Turner has done with his Houston burger bus, an old-school short bus that takes the school shtick all the way from labeling press as "report cards" and...

  • #20 Guerrilla Street Food (St. Louis)
    St. Louis has something you probably don’t: a badass food truck serving Filipino-inspired cuisine with the motto: "Fresh. Local. Filipino." The founder and chef Joel Crespo and Brian Hardesty have been open for a couple of years and already they’ve taken...

  • #21 Pot Kettle Black (Denver)
    Self-described as "a food truck catering to the lowcountry's most discriminate tastes," Pot Kettle Black specializes in "regional immigrant sandwiches and soups." The force behind PKB is chef Jon Caton, whose wayward bistro the ...

  • #22 Roxy's Gourmet Grilled Cheese (Boston)
    Roxy’s gained national visibility via season two of Food Network’s The Great Food Truck Race. While the season was ultimately won by the brash trio behind The Lime Truck, Roxy definitely held their own. Brothers and bandmates James and Mike...

  • #23 Kaiteki Ramen (Oklahoma City)
    Cousins Jim Tselikis and Sabin Lomac were born and raised in Maine, and years later, while living in L.A., they decided to open a lobster truck, which first hit the streets in early 2012. Today they’re dishing up classic Maine and Connecticut-style...

  • #24 JapaCurry (San Francisco)
    Some say that the American Dream is dead; others try their hand at pursuing it. So it was with Mutsuo "Jay" Hamada, a Silicon Valley IT guy who according to SF Weekly, after being laid off in 2008, sold his house, and moved to Japan for six months to...

  • #25 Fukuburger Truck (Las Vegas)
    “Be Careful How You Pronounce It," noted one headline announcing the arrival of Robert "Mags" Magsalin and Colin Fukunaga’s exotic burger and fry truck back in 2010. Just keep in mind that it’s a last name when you say the truck’s name out loud (who’s...

  • #26 KoJa Kitchen (San Francisco)
    KoJa Kitchen, a portmanteau of "Korean" and "Japanese," serves a menu combining flavors from both cuisines between toasted rice cake patties. It’s a clever and different idea that’s refreshing in a field that’s filled with corn tortillas, flour tortilla...

  • #27 Roli Roti Gourmet Rotisserie (San Francisco)
    Chef Thomas Odermatt calls himself "more of a caterer nowadays," but this son of a Swiss “Metzgermeister” (master butcher) who still pulls his Roli Roti Gourmet Rotisserie truck into farmers’ markets, would deserve to rank among America’s best...

  • #28 Crepes Bonaparte (Los Angeles)
    Ever waited on a Paris "rue" and seen one of those street vendors with a line of people behind you hungrily expecting that their crepe with ham and cheese will be the next one to be folded over into paper and handed over for a few euros? Then you remember...

  • #29 Cousins Maine Lobster (Los Angeles)
    Cousins Jim Tselikis and Sabin Lomac were born and raised in Maine, and years later, while living in L.A., they decided to open a lobster truck, which first hit the streets in early 2012. Today they’re dishing up classic Maine and Connecticut-style...

  • #30 Solber Pupusas (New York)
    The uninitiated ask, “What’s a pupusa?” Those who’ve experienced Solber Pupusas usually answer, “a forty-five minute wait that’s worth it.” This traditional food from El Salvador consists of grilled corn masa patties that are hand-shaped and stuffed...

  • #31 India Jones Chow Truck (Los Angeles)
    After competing in the first L.A. Vendy Awards, chef Sumant Pardal took the title in 2012. But Pardal is no culinary newcomer; he's been in business in the greater Los Angeles area for more than 25 years, owning (by his count) at least 12 restaurants, and...

  • #32 Taim Mobile (New York)
    In 2005, chef Einat Admony and her husband Stefan Nafziger, homesick for their favorite Tel Aviv street food, opened their own falafel shop on Waverly Place. Five years later, and with much anticipation, they launched the food truck version of Taïm....

  • #33 Biker Jim's Gourmet Dogs (Denver)
    Once upon a time, Jim Pittenger repossessed cars. Now? He splits hot dogs right down the center, chars them on a gas grill, and tops them with Coca-Cola-soaked grilled onions and a "swizzle of cream cheese unloaded from the front end of a caulking gun."...

  • #34 Jogasaki Truck (Los Angeles)
    Be they Korean, Asian, Vietnamese, Thai, Indian, or Malaysian, Asian-Mexican fusion tacos are old news. But burritos? Undeterred by chef David Chang’s stab at the Asian burrito, the chef behind this Los Angeles food truck, Yo Pratioto, took the burrito...

  • #35 Komodo Truck (Los Angeles)
    The Hotel Bel-Air's former grill chef Erwin Tjahyadi made a splash in 2010 for serving Asian-Mexican fusion that didn’t involve tacos, but burritos, when he launched Komodo. Since then, Tjahyadi’s legend has grown, and his black-and-white Komodo...

  • #36 Smack Shack (Twin Cities)
    As natives of Minneapolis know, Josh Thoma has been no stranger to trouble when it comes to the restaurant business. But he sure seems to have hit it big with Smack Shack, the popular food truck he co-owns with Kevin Fitzgerald. The truck (white with a...

  • #37 Bacon Bacon (San Francisco)
    Did somebody say bacon? This San Francisco truck is all about the bacon, be it on a burger with sautéed onions and Cheddar, inside a grilled cheese with bacon jam, on a fried chicken sandwich, or in slab pork belly form with a fried egg or in a taco (...

  • #38 Border Grill (Los Angeles)
    As food trucks have become more mainstream, more high-visibility chefs have gotten in on the act. So it is with Mary Sue Milliken and Susan Feniger, two Top Chef Masters contestants, long known as Food Network’s "Too Hot Tamales," and as successful...

  • #39 Basil Thyme (Washington, D.C.)
    In June 2011, former IT professional Brian Farrell introduced the District of Columbia to homemade and gourmet lasagnas made with from-scratch pasta and served on the go. The "scratched" metal finish on this food truck is just where the hard work began...

  • #40 Marination Mobile (Seattle)
    "Big Blue" launched in 2009, touting Hawaiian-Korean curb cuisine ("Two cultures, one food truck"), the brainchild of Kamala Saxton and Roz Edison. The pair came up with the idea for Marination Mobile while eating their own marinated spicy...

  • #41 The Fish Box by La Camaronera (Miami)
    La Camaronera is one of Miami’s most well-respected restaurants, an institution known for its super-fresh fish and popular market. Their truck, The Fish Box, roams Little Havana, selling some of the restaurant’s most popular creations, including their...

  • #42 Where Ya At Matt? (Seattle)
    Matt? Who dat? Seattleites know. Why? Ever had a muffuletta in New Orleans? Then you know how hard it is to get a really good one anywhere outside the city. The bread, the flavor, and the ratio of it to cheese, meat, and chopped olive salad — it just...

  • #43 Fishlips Sushi (Los Angeles)
    One of the country’s few roving sushi trucks, Fishlips sets up shop in Santo Monica and El Segundo during the day and all around town at night. It’s gimmick-free, with rolls, handrolls, temari sushi (ball-shaped sushi), teriyaki, and sukiyaki, and fish...

  • #44 Quiero Arepas (Denver)
    Igor and Beckie Panasewicz had a proven track record before opening their gluten-free Quiero Arepas food truck. They began by hosting Venezuelan dinner parties in 2009 (Igor was born in Maracaibo, Venezuela where, according to their website, "...

  • #45 Slidin' Thru (Las Vegas)
    Small burgers, big plans. Twenty-six-year-old Ric Guerrero launched Slidin’ Thru four years ago after being dumped and ended up with a truck so popular that it has been credited for helping to spawn the Vegas food truck movement, as well as a...

  • #46 Tokyo Crepes (Charleston)
    Some are sweet, others are savory — but all are delicious at this food truck where dishes are made-to-order in minutes. Using all fresh ingredients, Tokyo Crêpes tickles your fancy with dishes like the spicy corn cheese; the mid-east...

  • #47 Taceaux Loceaux (New Orleans)
    This gourmet taco truck is anything but ordinary. The “Messin’ with Texas” is a top seller, filled with slow-cooked brisket, cabbage, and salsa picante, and other offerings include tostadas, chili cheese fries, and avocado fries. They tend to set up shop...

  • #48 The Eatsie Boys (Houston)
    Chef Matt Marcus is a CIA-trained chef with time put in at Heston Blumenthal’s three-star Fat Duck in Britain and at Sonoma, Calif.’s acclaimed but now-defunct Cyrus. But the menu served on the "Intergalactic Food Truck" he runs with founders and...

  • #49 Coreanos (Houston)
    Like the Washington Redskins, the Cleveland Indians, and the Atlanta Braves, there’s probably also something vaguely wrong with Coreanos’ caricature of a short Asian man standing under a sombrero, but as with food truck innuendo and sport, you just...

  • #50 Sushi Fix (Twin Cities)
    After working at multiple sushi bars and Japanese restaurants, the friends behind this hit decided to put their expert knowledge to the ultimate test and see if they could create a successful food truck. Victory! The end result was Sushi Fix, where...

  • #51 The Creperie (Philadelphia)
    Stationed on 13th and Norris Streets in the heart of Temple University’s main campus, the Creperie’s offerings are so creative that even if you show up with one in mind you’ll most likely end up choosing one of their wild creations, which include General...

  • #52 El Camión (Seattle)
    For anyone who knows Spanish, the name of this one makes perfect sense. For those who don’t, "El Camión" means "the truck," and this one in particular has been known to be "full of goodness," according to The Seattle Times. El Camión serves quite a...

  • #53 Schnitzel & Things (New York)
    Tacos, bánh mí, gyros, bistro food, Spanish sandwiches, meatballs… a few years ago, it kind of felt like you’d seen it all. Then in 2009, Schnitzel & Things showed up on the New York City food truck scene and won the Rookie of the Year at the...

  • #54 The People's Pig (Portland)
    No prizes for guessing what the signature meat is at this popular sandwich truck, The People's Pig, which has its own mesquite grill, in downtown Portland. The meat is hormone- and antibiotic- (though happily not fat-) free, and while there is a changing...

  • #55 South Philly Experience (Los Angeles)
    Two oversize food trucks with graffiti-covered brick wall-pattern exteriors, South Philly Experience covers much of the LA area, for both lunch and dinner, from Venice and Santa Monica to downtown to the Valley. Yes, of course there's...

  • #56 Longshot Lobsta (Louisville, KY)
    Louisville might not be the first place you’d expect to find a lobster truck, but this one, which launched last November with a menu of lobster rolls, bisque, chowder, and biscuits, is doing fine. Chopped lobster mixed with a tangy sauce costs just $10,...

  • #57 Vizzi Truck (Los Angeles)
    Launched in early 2010,Vizzi Truck's menu was said to have been "inspired and crafted by taking French cooking techniques… mixing it with coastal flavors from around the globe, and finishing each bite with subtle Pacific flair." Those "coastal...

  • #58 Cucina Zapata (Philadelphia)
    Your wish list is about to get a bit shorter. Cucina Zapata serves up Thai food in a taco, so you can go ahead and cross that one off of your food fantasy mash-up list. Dishes include items like Cucina Zapata’s Cap’n Crunch-crusted tilapia...

  • #59 Jefe's Original Fish Taco & Burgers (Miami)
    So here’s how the story goes (at least according to the Jefe’s Original Fish Taco & Burgers truck’s website) in 100 words or less: "Mid-19th century, a young surfer called 'Jefe' ('boss' in Spanish) dominated the waves of Ensenada...

  • #60 Fivetenburger (San Francisco)
    Fivetenburger’s chef-owner Roland Robles hasn’t suffered for lack of acclaim. His Eel River Ranch 100 percent grass-fed organic 6-ounce burgers have been named one of Grub Street's Top 50 in San Francisco, and his mobile kitchen was named one of...

  • #61 Oh My Gogi! BBQ (Houston)
    "Gogi" in Korean means "meat." Owner Eric Nguyen hopes you’ll be reciting his truck’s name, "Oh My Gogi!" after sampling his food: Korean BBQ tacos, kimchi quesadillas, and OMG! Fries, in addition to tofu marinades combined with some of the most...

  • #62 Vellee Deli (Twin Cities)
    If you love the flavors of Asia and Mexico, crave fresh ingredients, and want a memorable meal, check out Vellee Deli. The menu: the Mojo, a jumbo lemongrass and ginger sausage topped with pico de gallo and fresh papaya; fish tacos; and Chicken...

  • #63 The Southern Mac & Cheese Truck (Chicago)
    In 2011, Bucktown bar owner Jim Lasky and executive chef Cary Taylor jumped into the Chicago food truck scene. While the bar doesn’t do lunch, the truck reportedly sold out the first day in 25 minutes. Since then, The Southern Mac & Cheese Truck...

  • #64 Rib Whip (San Francisco)
    "The nation's only truck with an onboard smoker" — or at least that is what owner and St. Louis native Ryan Gessel claimed in an SF Weekly article of his Midwest-style barbecue food truck just before its launch. Gessel was referring to the...

  • #65 Pierogi Wagon (Chicago)
    As the name suggests, it’s all about the pierogi here, and it’s one of Chicago’s most popular food trucks. Three varieties of handmade, pan-fried pierogi are available: braised beef, sauerkraut and mushroom, and the top-selling Cheddar and potato, topped...

  • #66 The Grilled Cheeserie (Nashville)
    You know those people who scoff at grilled cheese being made at restaurants, right? It may or may not be simplistic, but given the love that people have for grilled cheese sandwiches, and the success of so many across the country, one could argue that a...

  • #67 The Fat Shallot (Chicago)
    This Chicago food truck turning out delicious, classic sandwiches, is the love child of husband-and-wife duo Sam Barron and Sarah Weitz, who both have an extensive culinary background (Sam spent time at Chicago’s Everest as well as a three-Michelin-...

  • #68 Mas Tacos Por Favor (Nashville)
    You’d better be able to back it up when you bill yourself as the "best thing in Nashville since country music." Mas Tacos Por Favor’s fervent following would seem to do just that. Besides, Teresa Mason, who started Mas Tacos in 2008 in a 1970s...

  • #69 Mac Mart Truck (Philadelphia)
    Bright pink and bearing a painting of a blonde bombshell, “Philadelphia’s First & Only Mac ’N Cheese Food Truck,” opened in the fall of 2012 and has been a mob scene ever since. Two varieties of mac and cheese are offered, one with five cheeses and a...

  • #70 5411 Empanadas (Chicago)
    The 5411 Empanadas truck (that’s fifty-four eleven, not five-four-one-one) "started in 2009 when three friends from Argentina wanted to bring a piece of their country to Chicago." It may have started small, but despite the restrictions it has...

  • #71 Kung Fu Tacos (San Francisco)
    Korean tacos, Japanese tacos, Vietnamese tacos; for a while the cuisines from these smaller Asian countries had been allying with that of Mexico and taking over the streets. What about China? Tan Truong, who owns San Francisco’s dessert and wine spot...

  • #72 Clover Food Lab (Boston)
    Sometimes it’s better to let people speak for themselves. That’s the case with the Clover Food Lab's founder Ayr Muir: "We’re here to make food you love, the kind you talk about and look forward to eating. The Clover Food Lab is serving up a new type...

  • #73 Liba Falafel Truck (San Francisco)
    After finding inspiration in the falafel shops of Amsterdam, Gail Lillian "pondered how to deliver the same ingenuity, accessibility, and flavor intensity to the streets of the Bay Area." She decided to deliver it "via the cutest truck on Earth." All the...

  • #74 Dim Ssäm à Gogo by Sakaya Kitchen (Miami)
    Chef and owner Richard Hales has been fighting the good food truck fight for a while now in Miami since launching his food truck in 2010. Having dealt with more permit and event issues than he’s likely interested to recall, it’s no surprise that...

  • #75 Roti Rolls (Charleston)
    Do you ever get cravings for Asian, Indian, Caribbean, Latin, and Southern flavors all wrapped into one convenient flatbread? At Roti Rolls, chef Cory Burke prides himself on his implementation of "farm-to-truck" ingredients, which manifest...

  • #76 Tamale Spaceship (Chicago)
    Aside from having one of the best food truck names on the planet, Tamale Spaceship serves some darn tasty Mexican cuisine, inspired by Lucha Libre (Mexican wrestling). Nine different tamales are on offer, including the Picturesque (Yucatecan-style roasted...

  • #77 Ssahm BBQ (Dallas)
    Partners Joey Hong and Andy Park launched this Korean BBQ truck in 2011, and offer a straightforward and solid menu of Korean-style beef, pork, chicken, or tofu tucked inside a taco, quesadilla, or burrito; in a bowl; or on top of a hot dog or kimchee...

  • #78 Haute Sausage (Chicago)
    Innovative sausages with South African flare are the name of the game at this “Afro-Midwestern mobile sausage wagon” that’s also spawned a brick-and-mortar outpost. Offerings include Red Hots with truffle Cheddar, sweet pickles, sport peppers, and mustard...

  • #79 Baby's Badass Burgers (Los Angeles)
    something about the presentation was just a bit, well, much. In the case of Baby's Badass Burgers, Eater LA noted that means tiny booty shorts, tight tank tops, and high heels worn by the "burger babes," who you can view here. The...

  • #80 Souvlaki GR (New York)
    Ah, souvlaki, the "hamburger of Greece." You may be able to find a great souvlaki on every street corner in Athens, but in New York it’s not quite as easy. (New Yorkers, don’t you feel as though the city needs a quality gyro resurgence? Where did this...

  • #81 Ebbett's Good to Go (San Francisco)
    An old blue-and-yellow step van with the exhortation "Admit it…you need a sandwich" on the side, Ebbett's turns up everywhere from the Mission District to the Embarcadero to Emerywille and Oakland, with a seasonal sandwich menu that...

  • #82 Emerson Fry Bread (Phoenix)
    The colorful Emerson Fry Bread truck, a new addition to this year’s ranking, might very well be the only truck in the country that specializes in a fusion of Native American and Mexican cuisine. Offerings include a Green Chile Chicken Indian Taco (with...

  • #83 Streetza (Milwaukee, Wis.)
    Bloomberg Businessweek, Smithsonian, U.S. News & World Report, TIME, GQ, and QSR have all named Streetza to their lists of the best, funkiest, coolest, and most creative food trucks in America. What’s behind all the...

  • #84 The Blaxican (Atlanta)
    Featured on HLN’s Making it in America, The Blaxican serves Mexican soul food fusion fare to those hungry for it in Atlanta, offering deeply satisfying plates like like Buffalo chicken tacos with lettuce, tomatoes, and crumbled blue cheese, and Philly...

  • #85 Arepa Zone (Washington, D.C.)
    Voted Best New Food Truck and Food Truck of the Year at the 2014 Curbside Cookoff Food Truck Awards, Arepa Zone also snagged Breakthrough Dish for their Sifrina Arepa at the same competition. The truck was also named on Eater’s list of The 22 Hottest Food...

  • #86 Chef Shack (Twin Cities)
    Life partners and chefs Lisa Carlson and Carrie Summer each have more than 20 years of experience, and also one of the most lauded trucks in the country, earning a spot on U.S. News’ list of America’s most creative food trucks in...

  • #87 Seoul Taco (St. Louis)
    Although founder David Choi freely admits he didn’t invent the Korean BBQ taco concept, he believes Seoul Taco has taken it to the next level. Fascinated by the way food defines every culture, he found that locals in many cities kept singing the...

  • #88 Skillet (New Orleans)
    Before they launched a food truck in 2013, Jason Vowell and Wylie Whitesides  first teamed up to unofficially cater the parties they would throw at their office together. Later they purchased a truck for sale online, and Skillet was born. Wanting to...

  • #89 The Peached Tortilla (Austin)
    Since its opening three years ago, The Peached Tortilla has landed a spot on Food & Wine’s list of the best sliders in America 2012, as well as the number 34 spot on last year’s 101 Best Food Trucks list. There’s a fairly long menu...

  • #90 Maximus/Minimus (Seattle)
    What started out as a small storefront became the Maximus/Minimus catering truck (named after Kurt Beecher Dammeier’s son Max), which with some help from local designer Colin Reedy, morphed into a giant, distressed metal gray pig complete with...

  • #91 Ms. Cheezious Fresh Made Grilled Cheese (Miami)
    The art for the Ms. Cheezious truck? A scantily clad blond beach babe who practically looks like she’s pulling off her red and white polka dot bathing suit with one hand while holding a melting gooey cheese sandwich in the other. The promise?...

  • #92 Bon Me (Boston)
    Boston-bred husband and wife duo Patrick Lynch and Ali Fong entered The City of Boston’s Food Truck Contest in 2010, and to their great surprise, came out as winners. The next year, they opened the first Bon Me truck serving Vietnamese street food, and...

  • #93 Latin Burger and Taco (Miami)
    If you’re looking for a big menu, you’ve sought out the wrong truck. Miami’s Latin Burger & Taco Truck isn’t about tons of options. Former Food Network host Ingrid Hoffman’s truck does just a few things, but does them well. There are burgers....

  • #94 Cha Cha Chow (St. Louis)
    Showing up in various parts of The Lou, Cha Cha Chow offers non-traditional tacos (short rib, "Baja style" roasted chicken, curried sweet potato — the latter two on flour tortillas) along with a pretty good burger and a "Cuban Crime of Passion" —...

  • #95 Nammi Truck (Dallas)
    Serving Vietnamese fusion like bánh mí, tacos, spring rolls, and more, Nammi Truck is now plural, with two serving the Dallas and Fort Worth area, as well as a brick-and-mortar spot in the Valley View Center mall in Dallas. At the trucks, patrons...

  • #96 Riffs Fine Street Food (Nashville)
    Neither co-owner of Riffs Fine Street Food truck, B.J. Lofback (Detroit) or Carlos Davis (Barbados), is actually from Nashville, but at this point, their truck is probably beloved enough in the city for it to adopt them as native sons. Lofback (...

  • #97 Food Shark (Marfa, Texas)
    Marfa’s Food Shark may be one of the most out-of-the-way trucks worth a pilgrimage. It’s a "Mediterranean-by-way-of-West-Texas" food truck that has been holding it down in a tiny desert town since 2006. Co-owner Adam Bork is an artist-musician...

  • #98 Two For the Road (San Diego)
    Specializing in American comfort food, this truck’s menu changes weekly, but count on there always being a special burger and interesting variations on the hot dog, as well as regional specials like New England lobster rolls. Their ingredients are fresh,...

  • #99 Guerrilla Tacos (Los Angeles)
    Beginning as a food cart with a team of just two people in 2012, Guerrilla Tacos set out “Striving to provide the highest quality, best tasting tacos in Los Angeles,” and many argue that they have accomplished this lofty goal. Their menu selections change...

  • #100 Scratch Truck (Indianapolis)
    When founder Matt Kornmeyer was fired from his job in May 2010, he described how "a strange smile came over [his] face." He saw what most would consider a step back as an opportunity — he could now open the food truck he had been inspired to start since a...

  • #101 Smoke Et Al (Nashville)
    Chef and owner Shane Autrey calls his truck, Smoke Et Al — which serves a variety of barbecue — a “boutique smoker.” Using real wood smoke and other techniques to flavor his barbecue fare, Autrey serves dishes such as “Fiddlers Biscuits” (shredded ...

  • 101 Best Food Trucks in America 2014
    There’s no denying it: we are living in a golden age of food trucks. Once synonymous with sketchy, generic foods like hot dogs and chicken kebabs, over the past few years food trucks have grown evermore varied and exciting, and for the third year in...

  • 5 Best Restaurants in New Orleans
    There are few cities that are as renowned for their food as New Orleans, Louisiana. The Crescent City has a food culture all its own; insanely delicious po’ boys, hushpuppies, and other specialties that put it on the map beckon around every...

  • Who is Myron Mixon?
    Myron Mixon is one of the country’s most renowned pitmasters, and has won so many barbecue competitions that he’s been named “the winningest man in barbecue.” [related] Mixon took first place for whole hog and third place in pork...

  • 5 ‘Shark Tank’ Products the World Really Needed
    ABC’s Shark Tank is one of its most popular programs, with five seasons under its belt, and it gives entrepreneurs the opportunity to pitch their products and business ideas to some of the country’s most successful and admired investors,...

  • 5 Best Fast-Food Double Cheese Burgers
    When you’re in the mood for a fast-food cheeseburger, sometimes one patty just isn’t enough. Thankfully, just about all chains offer a double patty (or a triple, or quadruple…) burger. Here are our five favorites. #5 5 Guys The...

  • 6 Foods That Taste Better Together
    While there’s a certain joy in experiencing the beauty of one perfect food item, there are plenty of flavor combinations that, when partnered together, taste better than the sum of their parts. It’s like music: while a piano sonata can...

  • Salsa
    Found at — where else? — the Texas State Fair, this was also reportedly quite delicious. Salsa is mixed with corn masa, rolled into a ball, then rolled in crushed tortilla chips and deep-fried. Served with queso dip on the side, of course. 

  • White Castle Burgers
    Spotted at the Orange County, Calif. Fair, a White Castle slider was dipped in batter, bun and all, and deep-fried. We’re sorry to admit that this actually sounds pretty good.

  • Bubble Gum
    Deep-frying actual bubble gum wouldn’t work very well, but the Texas State Fair sells bubble-gum-flavored marshmallows dipped in bubble-gum-flavored batter, deep fried, and topped with bubble-gum-flavored frosting and mini Chiclets. Apparently, it doesn’t...

  • Butter
    Every state fair seems to be serving deep-fied butter on a stick at this point, mostly because it’s about the unhealthiest-sounding thing ever invented. Butter (up to a whole stick, depending on where you find it) is rolled in cinnamon sugar, battered,...

  • Cadbury Creme Eggs
    It was bound to happen eventually. All it takes is a Cadbury Creme Egg, a simple batter, and a deep-fryer, and all your friends will either love you or hate you. 

  • Nutella
    A new state fair favorite. You can wrap it up in phyllo dough and fry it straight, or you can combine it with crumbled chocolate cake, then batter and fry that. The choice is yours, and yours alone!

  • Corn on the Cob
    Taking an ear of corn and tossing it into the deep fryer is actually a delicious way to cook it. But you can take it one step further by rolling it in a buttermilk and cornmeal-based coating and deep-frying the whole thing. You can make it yourself, but...

  • Baconnaise
    The guys behind the aptly-named DudeFoods.com figured out a way to take deep-fried bacon one step further, by deep-frying Baconnaise, a mayo-based bacon-flavored spread. We can’t imagine this tasting very good. 

  • Cookie Dough
    A relatively simple batter, lightened up with some seltzer, can turn balls of cookie dough into a crazy and caloric dessert that’s become a state fair favorite. Here’s a recipe. 

  • Watermelon
    Yes, you can deep-fry watermelon, even though it’s full of water. An egg-white-based batter works best to keep the finished product light and fluffy; you can find a recipe here.

  • 10 Craziest Foods Ever Deep-Fried
    If we’ve learned one thing about food in the past few years, it’s that if it exists, someone will find a way to deep-fry it. The results aren’t always delicious, but they sure are fun. 

  • 10 Craziest Foods Ever Deep-Fried
    If we’ve learned one thing about food in the past few years, it’s that if it exists, someone will find a way to deep-fry it. The results aren’t always delicious, but they sure are fun. If you want to deep-fry something that’s never...

  • Pasta
    As pasta cools, it continues to absorb the flavors of the sauce it’s in. Instead of microwaving it, which can easily turn the pasta into mush, opt for a frying pan; a quick toss in a hot pan will bring all those flavors right back to life. 

  • Brisket
    As slow-cooked meats like brisket cool, the gelatin inside congeals, vastly improving the texture and soaking up the surrounding flavors. And just like with soups and stews, as brisket is reheated, enough of that gelatin is released to thicken whatever...

  • Casseroles
    The meat and potatoes in a typical casserole absorb the surrounding flavors as they cool, and because all the dish’s components are so tightly packed, the time spent in the refrigerator gives them a chance to get to know each other. You can reheat slices...

  • Thanksgiving Dinner
    Yes, there’s something about Thanksgiving dinner that tastes better the second day. Turkey can be reinvigorated with a little turkey stock, and the flavors in the side dishes have all had extra time to mingle. Each dish can be reheated in its original...

  • Curry
    Curries are made with lots of spices, which need a whole lot of time to mingle properly. A freshly made curry can have a very intense flavor because each component can still be tasted individually; after a night of rest all of those flavors mellow out,...

  • Chili
    Chili tastes better the second day for the same reasons as soups and stews. Sometimes the consistency improves so much after a night in the fridge that it can be eaten with a fork.

  • Stews and Soups
    A night in the fridge allows the flavors in soups and stews to mingle on a molecular level, resulting in a greater overall depth of flavor. If there are chunks of meat, the gelatin will also absorb surrounding flavors as it congeals and improve the...

  • Pie
    Eating pie right out of the oven will result in juice getting all over the place and the whole thing falling apart. Give it a night to cool and all those juices will congeal into a flavorful gel thanks to pectin development; a slice warmed up in the...

  • Pizza
    Day-old pizza is one of the most divisive foods out there, but we love the way that the cheese, sauce, and toppings re-melt into a flavorful mixture as it’s reheated, as all the flavors have had more time to mingle. You can reheat pizza in a very hot oven...

  • Meatloaf
    Meatloaf gets the best of both worlds on the second day: the herbs and spices continue to release their flavors, the gelatin in the meat improves the texture as it melts, and all the flavors have had more time to meld. Instead of using the microwave, opt...

  • 10 Foods that Taste 10 Times Better on the Second Day
    All of these dishes are best when re-heated, but as for leftover fried chicken, we suggest you eat that when it’s still cold, right out of the fridge. 

  • 10 Foods that Taste 10 Times Better on the Second Day
    When we’re out at a restaurant or enjoying a home-cooked meal, we can’t always clear our plates. While there are some foods that we really should never take to go, there are some foods that actually taste better on the second day. 10 Foods...

  • How to Tell if Your Food is Moldy
    If there’s one type of food you don’t want to eat, it’s food that’s gone moldy. But what are the best ways to tell if your food is moldy, and what are the side effects of eating moldy food? [related] Mold consists of microscopic...

  • 5 Funniest Fad Diets
    Fad diets are nothing new. In fact, people have been trying wild ways to lose (or, back in the day, gain) a few pounds since time immemorial, and have resorted to some outrageous diets over the years. Here are five of the funniest and most bizarre fad...

  • 5 Best Restaurants in Los Angeles
    When it comes to food culture, Los Angeles can be tough to define. New Orleans has Creole. Kansas City has barbecue. Charleston has Lowcountry. But there’s really no easy shorthand for Los Angeles cuisine. It’s a great place to eat,...

  • Check Out these Gorgeous Oysters from Brooklyn Oyster Riot
    Oyster Week is going strong throughout New York City all week long, and on September 11 it kicked off with the Brooklyn Oyster Riot, an opportunity for guests to not only sample some of the world’s finest, freshest oysters, but to meet the oyster...

  • Lean Meats
    Lean meats, like skinless chicken breasts, are loaded with protein and contain no carbohydrates, decreasing blood sugar levels while increasing insulin secretion. Fresh fish is also low in fat and high in protein. 

  • Nuts
    Nuts, and walnuts in particular, are great for diabetics. The monounsaturated fat content slows down carbohydrate absorption, and the high fiber content can help negate the effects carbs have on your blood sugar. Almonds are also high in magnesium (along...

  • Beans
    Beans, aside from being inexpensive and basically fat-free, are rich in high-quality carbs, soluble fiber, and lean protein, helping to stabilize blood sugar levels while also filling you up.  Just make sure they’re not cooked in lard. 

  • Egg Whites
    Egg whites are very low in carbs and fat and very high in protein, making them a perfect food for both weight management and blood sugar control. 

  • Tofu
    Tofu is a complete protein, and helps to regulate blood sugar levels, making it one of the best foods a diabetic can eat. It’s also high in dietary fiber. 

  • Low-Fat Cheese
    Cheese has a very low glycemic index, and is also high in protein and low in carbohydrates. It can be loaded with fat, though, so if possible opt for ricotta, feta, part-skim mozzarella, or Swiss. 

  • Low-Sugar Preserves
    Regular jams, jellies, and preserves are full of sugar, and many contain high-fructose corn syrup, which has an incredibly high glycemic index. If you’re looking for something sweet to top your toast, go for low-sugar or sugar-free preserves, which...

  • Fresh Fruit
    Like all carbohydrates, fruits should be monitored as part of a diabetic diet, but are also an essential part of it. Fresh fruits are loaded with fiber, vitamins, and minerals, and most of them have a low glycemic index. Just pay attention to portion...

  • Fresh Steamed Vegetables
    Non-starchy vegetables like peppers, broccoli, spinach, and mushrooms are a great source of good carbs, are low in calories, dense with nutrients, and have a minimal blood sugar impact. 

  • Leafy Greens
    Leafy greens can fill you up and round out a meal without adding a lot of calories, and also contain vital nutrients like folate and vitamins A and K. They’re also non-starchy, and have a minimal effect on blood sugar levels. 

  • Corn Products
    Corn is full of nutrients including Iron, vitamins A and B6, folate, and magnesium, and while it’s high in starch, it’s considered a whole grain and is good to eat in limited quantities, like one ear or ½ cup of kernels. Opt for blue corn in particular;...

  • Whole Grains
    Diets rich in whole grains and fiber slow down glucose absorption in the stomach, which can keep blood sugar levels in check. Opt for whole-wheat flour when possible, and always choose brown rice instead of white. Oatmeal is also a great, fiber-rich...

  • The 12 Best Foods for Diabetics
    Managing diabetes involves two major priorities: maintaining or losing weight and balancing your blood sugar.

  • The 12 Best Foods for Diabetics
    If you’re diagnosed with diabetes, it usually means that a major diet shift is necessary. And while you’ll need to stop eating certain foods and eat others only in in serious moderation, you’re not facing a future free of anything...

  • 5 Foods That Burn Fat
    It may seem counterintuitive, but there are actually some foods out there that can help burn fat. While there’s no “miracle food” that you can simply eat and lose weight, some foods require more energy to digest, others stimulate certain...

  • 8 Chefs Who Look Like Animals
    It’s been said that everyone has an animal doppelganger, the one that, should they one day wake up as their non-human counterpart, would perfectly embody their look and demeanor. We’re not going to go so far as to say that these chefs and food...

  • Lobster Newburg
    The origin of this dish is classic: Delmonico’s chef Charles Ranhofer (who invented lots of famous dishes in his day) perfected this dish after owner Charles Delmonico’s friend Captain Ben Wenberg demonstrated it for him. It was added to the menu as...

  • Waldorf Salad
    This classic salad of apples, celery, walnuts, and sometimes grapes, lettuce, and chicken tossed with mayo was invented in the 1890s at the Waldorf Hotel in New York, the precursor to the Waldorf-Astoria. It wasn’t invented by the chef there, but by the...

  • Cobb Salad
    Bob Cobb, the owner of the Los Angeles-based restaurant chain The Brown Derby invented the salad for himself as a late-night snack sometime around 1936. The Cobb — a combination of lettuce, bacon, blue cheese, chicken, and tomato — made its way onto the...

  • Fettuccine Alfredo
    Alfredo’s of Rome was (and still is) an incredibly popular restaurant in Italy’s capital. In the early twentieth century, chef Alfredo de Lelio invented a dish for his pregnant wife, which was basically just fettuccine with a whole lot of butter and...

  • Graham Crackers
    Sylvester Graham was a Presbyterian minister in the 1800s, and a big proponent of the puritan lifestyle. To that end, he invented this rather simple cracker, and would probably be appalled to learn that people are today regularly defile them with...

  • Reuben Sandwich
    This hot sandwich of corned beef, Swiss cheese, Russian dressing, and sauerkraut on rye has a couple of different origin stories. One claims that a grocer named Reuben Kulakofsky invented the sandwich to accompany his weekly poker game at Omaha, Nebraska’...

  • Nachos
    Nachos were invented by a (now-legendary) maître d’ named Ignacio Anaya, who whipped up the first batch for a group of hungry U.S. military wives at a restaurant called the Victory Club in Piedras Negras, Mexico, near Fort Duncan. He fried up some...

  • Eggs Benedict
    So who exactly was Benedict, anyway? There are two theories: One, a stockbroker named Lemuel Benedict claimed to have thought up the dish while nursing a hangover at New York’s Waldorf-Astoria in 1894. Two, Delmonico’s head chef Charles Ranhofer claimed...

  • Caesar Salad
    This popular salad actually had nothing to do with Julius Caesar; it was invented by chef Caesar Cardini in the restaurant at his Tijuana hotel, Hotel Caesar. 

  • The Invention of Nachos and 9 Other Juicy Origin Stories
    The Invention of Nachos and 9 Other Astonishing Origin Stories

  • The Invention of Nachos and 9 Other Juicy Origin Stories
    In addition to the immense bounty that nature has offered up since the dawn of time, there have been countless food products created over the centuries and, though we rarely stop to think about it, every single one of them was invented by someone. Some of...

  • 6 Reasons Tacos Are Better Than Sandwiches
    We’re just going to come out and say it: tacos are better than sandwiches. Why eat sliced deli meat on a stale roll when you can eat a heaping pile of shredded pork, anointed with some onion and cilantro and tucked into a toasty tortilla? Sure,...

  • 5 Reasons In-N-Out is Better Than Shake Shack
    When it comes to fast food burgers, Shake Shack and In-N-Out are in leagues of their own. The chains, which reign supreme over the East Coast and West Coast respectively, both have huge followings, but we’re partial to In-N-Out. Here’s why. In...

  • 5 Things You Didn't Know About Boar's Head
    The Boar’s Head Provision Company was founded in Brooklyn, NY in 1905, and today distributes its deli products throughout the United States. Most of the delis that serve it display the products proudly in their cases, and seal their sandwiched with...

  • What to Eat at the Serbian Café
    When in Chicago, the Serbian Café, officially known as Beograd, is a must-visit. They serve the best Serbian food in the city, and if you’ve never tried Serbian food before, you’re in for a treat. [related] Family-owned, it’s a...

  • McDonald's Delivery: Where McDonald's Delivers
    Ever wonder if there was a McDonald’s nearby that would deliver food right to your door? Well wonder no more! McDonald’s launched its delivery service, called McDelivery (naturally), in 1993. The service is available in 25 countries throughout...

  • 5 Best Restaurants in NYC
    The best restaurants in New York City are also among the finest in the world. This list of New York City’s best restaurants for 2014 draws from a roster of 430 establishments across the country that were nominated and voted on by more than 100...

  • Laundry and Dishwashing Detergent
    Their detergents are generally less expensive than what you’ll find elsewhere, and those who’ve discovered them swear by them. 

  • Luxury Beauty Products
    Trader Joe’s sells some of the highest-end beauty products you can find, including triple-milled soap, facial cleansing pads, coconut body butter, and moisturizing face lotion. 

  • Fully Cooked Pork Belly
    Pork belly is super-popular right now, but it’s not exactly easy to get it right all by yourself. This belly is braised for 12 hours before being vacuum sealed, and all you need to do before serving is crisp it up. 

  • Tunisian EVOO
    Tunisia is actually the fourth-largest olive oil producer in the world, but it’s not exactly easy to track down. This organic oil is grassy, peppery, and goes perfectly with a hunk of crusty bread. 

  • Cheddar with Caramelized Onions
    Farmhouse Cheddar paired with caramelized onions? Your next roast beef sandwich won’t know what hit it.

  • Zucchini Fries
    Inspired by a Southern Italian recipe, these can be baked right out of the bag and are a great appetizer or side dish, especially when paired with sriracha or tzatziki. 

  • Organic Coconut Flour
    Did you know that you can turn a coconut into gluten-free flour? Coconuts are dried, de-fatted, ground, and bagged, and it’s high in protein and fiber and low in carbs. It can be used in everything from soups to pie crust, and comes with recipes on the...

  • Cookie Butter Ice Cream
    Their Speculoos Cookie Butter is one of their most crave-worthy and popular items, and now it’s reached its apotheosis with the August introduction of Cookie Butter Ice Cream: vanilla ice cream swirled with cookie butter, and flecked with chunks of...

  • Greeting Cards
    You can find greeting cards at every Trader Joe’s, and they’re usually cheeky and more original than what you find at the pharmacy. 

  • Sardines in Harissa
    Sardines are coming into their own as a certifiable superfood, and these are wild-caught off the coast of Tunisia and paired with Northwest Africa’s favorite spicy condiment, harissa. 

  • 10 Things You Didn’t Know You Could Buy at Trader Joe’s
    It can sometimes be hard to keep track of all the insanely cool products that stock the shelves or Trader Joe's, so we’ve tracked down 11 that you should definitely know about, but probably don’t. 

  • 10 Things You Didn’t Know You Could Buy at Trader Joe’s
    Trader Joe’s is one of the most beloved grocery store chains in America today, and with good reason. It’s colorful, fun, the selection is great, and there’s always something new to discover. It can sometimes be hard to keep track of all...

  • 5 Reasons Shake Shack Stock Could Make You Rich
    Shake Shack is one of the fastest-growing and most popular independently-run burger chains on Earth, and news broke recently that it was quite possibly getting ready to go public. If you can get in on their IPO, here are five reasons why you might end up...

  • Has Anyone Ever Won McDonald's Monopoly?
    Every year, McDonald’s launches a worldwide sweepstakes based on the popular board game Monopoly, and it couldn’t be more fun to play. You get a game board, and with most McDonald’s purchases you receive “tokens” that can be...

  • 6 Things You Didn't Know About McDonald's Monopoly
    Every year, McDonald’s launches a worldwide sweepstakes based on the popular board game Monopoly, and it couldn’t be more fun to play. You get a game board, and with most McDonald’s purchases you receive “tokens” that can be...

  • They’re Extremely Socially and Environmentally Conscious
    Ben & Jerry’s may have a great sense of humor, but they take their product extremely seriously. Aside from Greyston, they support mandatory GMO labeling, they responsibly source their ingredients and follow fair trade practices, use green production...

  • They’re Not Without Controversy
    Cohen and Greenfield have always been open about their left-leaning politics, which has gotten them in hot water with conservative groups from time to time. They’ve aligned themselves with a pro-reef campaign in Australia, and offended some folks when...

  • There’s a “Flavor Graveyard”
    If you visit the factory in Vermont, be sure you visit the Flavor Graveyard, where dozens of flavors have been “laid to rest” over the years, complete with headstones and witty epitaphs. 

  • They’re Owned by Unilever
    In 2000, the company was sold to the multinational food giant Unilever, who have taken more or less a hands-off approach. Greenfield and Cohen were able to retire and no longer are involved with the company in an official capacity, but they’re still...

  • Their Brownies are Helping The Less Fortunate
    Since 1982, the brownies used in their Chocolate Fudge Brownie and Half Baked flavors have come from Yonkers-based Greyston Bakery, a social enterprise that employs everyone who applies for a job, no questions asked. It’s helped hundreds of people who...

  • They Got into a Big Fight with Häagen-Dazs
    During the company’s big expansion in the 1980s, competing Häagen-Dazs (owned by Pillsbury) wanted to limit distribution of Ben & Jerry’s in the Boston area. Not only did Ben & Jerry’s sue, they also launched a major national marketing campaign,...

  • The Chunks are There for an Interesting Reason
    Cohen has what’s called anosmia, meaning that his sense of smell is nearly non-existent. This also seriously affected his sense of taste, so for him it was all about the texture. That super-creamy mouthfeel, and the addition of all those satisfying chunks...

  • The First Location was a Refurbished Gas Station
    With a $12,000 investment ($4,000 of it borrowed), they opened their first shop in a renovated gas station in Burlington. The first winter was so brutal that once spring rolled around they celebrated their anniversary by giving everyone who visited a free...

  • They Settled on Burlington for a Logical Reason
    In order to figure out where to open their ice cream shop, they had two criteria. One, it had to be a college town, and two, there had to be no pre-existing ice cream shop there. After doing some research they settled on Burlington, VT, which had no ice...

  • They Learned to Make Ice Cream from a Correspondence Course
    The duo got all the training they needed from a $5 correspondence course from Penn State. 

  • Ice Cream Wasn’t Their First Choice
    Being from New York, Cohen and Greenfield’s first impulse was to open a bagel shop. The necessary equipment was too expensive, however, so they settled on less-expensive ice cream instead. 

  • 11 Things You Didn't Know About Ben & Jerry's
    Did you know that ice cream wasn’t what Ben and Jerry planned to sell when they first got their start? And that the chunks are there for a really interesting reason?

  • 11 Things You Didn't Know About Ben & Jerry's
    We all know Ben & Jerry’s. And to know Ben & Jerry’s is to love Ben & Jerry’s. The chunky, super-creamy ice cream isn’t just a childhood staple, it’s an adult indulgence, too, and just about everyone has their...

  • What's on McDonald's Breakfast Dollar Menu?
    McDonald’s may have scaled back their Dollar Menu recently, instead replacing it with the “Dollar Menu & More” menu, which includes items that cost up to two dollars, but thankfully their breakfast Dollar Menu remained unaffected,...

  • What Time Does McDonald's Breakfast Menu End?
    McDonald’s breakfast menu has its healthy options and its unhealthy options, but one thing’s for certain: they’re all pretty tasty. Whether you’re looking for a quick Egg McMuffin or a heartier Big Breakfast (with pancakes, eggs,...

  • America’s 10 Most Outrageous Pizza Toppings
    These pizzas were created by chefs who were looking to redefine what a pizza could be, all while keeping an eye on balance and deliciousness. 

  • Pizzeria Mozza, Los Angeles Calif. (Squash blossoms, Tomato, Burrata Mozzarella, Tomato Sauce)
    Renowned baker and chef Nancy Silverton teamed up with Italian culinary moguls Mario Batali and Joe Bastianich to open Osteria Mozza, a Los Angeles hot spot where the famous clientele pales in comparison to the innovative, creative fare....

  • Bru Room at Bar, New Haven, Conn. (Mashed Potato and Bacon)
    Bru Room is much younger than its New Haven cousins; it started kicking out brick-oven pizzas in 1996 when it was added to BAR. But you can make the argument that its pies are just as good if not better than Modern's. They do the red, white, and red “with...

  • Nellcôte, Chicago Ill. (Sunnyside-Up Organic Egg: D.O.P. Fontina)
    Most red-blooded Americans might be gun shy about trusting any place supposedly serving amazing pizza whose name features a circumflex diacritic. See? You took French in high school, and you still totally just lost interest. But you’re not visiting ...

  • Artichoke Basille, New York City (Artichoke Slice: Artichoke Hearts, Spinach, Cream Sauce, Mozzarella, Pecorino Romano)
    In 2008, using what they learned while working at their family’s restaurant Basille’s in Staten Island, pizzaiolos, cousins, and best friends Francis Garcia and Sal Basille took a party dip, put it on a pizza, and turned a sliver of a shop on New...

  • Pizzeria Locale, Boulder, Colo. (Funghi: Mozzarella, Pecorino, Fontina, Porcini, Roasted White Mushroom, Garlic, Shallot)
    It shouldn’t be surprising that Frasca, one of America’s best restaurants, launched an offshoot that serves some of the best pizza in the country. What happens now that it’s out in the open that restaurateurs Bobby Stuckey and Lachlan Mackinnon-...

  • Pizzeria Paradiso, Washington, D.C. (Bottarga: Paradiso Tomato, Minced Garlic, Parsley, Parmesan, Egg, Bottarga)
    Bottarga, a dried and cured fish roe that’s sliced or shaved over the top of the pizza, isn’t the first ingredient you’d expect on a self-described signature pie, but that’s what you get at Pizzeria Paradiso’s three D.C.-area locations, and you’...

  • Moose's Tooth Pub and Pizzeria, Anchorage, Alaska (Avalanche: Barbecue Sauce, Mozzarella, Provolone, Cheddar, Red Onions, Blackened Chicken, Bacon)
    Ask anyone where to go for pizza in Anchorage and you’ll likely be directed to the renowned Midtown Anchorage nightlife spot Moose’s Tooth Pub and Pizzeria: the same pizza place that has been locals’ go-to since the late 1990s when rock...

  • Hog & Hominy, Memphis, Tenn. (The Prewitt: Fontina, Tomato Sauce, Boudin, and Scrambled Eggs)
    What can you say about Andy Ticer and Michael Hudman except, “Man, do these guys get it”? Whichever of the iterations on the theme most resonates with you (“Italian dining with a Southern drawl,” “Italian cooking, Southern roots”), the inescapable fact is...

  • Gusto Pizza Co., Des Moines, Iowa (The Deburgo: Garlic-Herb Cream Sauce, Sliced Sirloin, Mozzarella, Smoked Gouda, Cremini, Lemon-Herb Vinaigrette, Romano, Fresh Basil)
    You can practically envision the folks behind Gusto Pizza Co. — Friends Josh Holderness, Joe McConville, and Tony Lemmo — sitting down over a few beers before opening their imaginative Des Moines pizza shop in 2011, and coming up with their...

  • Café Bottega, Birmingham, Ala. (Farm Egg: Mushrooms, Guanciale, Taleggio, Porcini Oil)
    Over the past 30 years, chef Frank Stitt has been credited for significantly raising the bar in Alabama’s culinary scene. As if the success of his restaurant Highlands Bar and Grill and the roster of culinary talents that have launched...

  • America’s 10 Most Outrageous Pizza Toppings
    Now more than ever, no food is immune to excess. Doughnuts have been turned into burger buns, lobster rolls are adorned with with caviar, and hot dogs get topped with foie gras. Pizza, of course, is no exception. Read on to learn about the most outrageous...

  • 5 Biggest Pizza Slices in America
    When it comes to food, bigger isn’t always better. It is, however, more of a showstopper, and implicitly presents us with a challenge: Do you think you can finish it all? In the case of, say, The Big Texan’s giant steak challenge, the vast...

  • Smoothies
    While they made seem healthy because of all the fruit, sugary juices should be avoided by diabetics, and smoothies are sometimes even worse than those. They contain a ton of sugar; there are up to 70 grams in a McCafe strawberry banana smoothie alone!...

  • Cookies
    Cookies are loaded with sugar, fat, and carbohydrates, and packaged cookies are even worse because they usually also contain high fructose corn syrup, hydrogenated oils, and trans fats.

  • Deep-Fried Foods
    Deep-fried foods, like fish-and-chips and fried chicken, are generally loaded with fat, calories, carbohydrates, and sodium. Lots of fried foods are also loaded with artery-clogging saturated fat. 

  • Cakes and Pastries
    Cakes and pastries aren’t just loaded with carbs, they’re also loaded with simple sugars, which can lead to a major blood sugar spike. Packaged cakes are even more of a no-no since they contain trans fats, which can lead to heart disease. 

  • Fatty Meat
    Lean protein should be the only kind eaten by diabetics, because fatty meats like burgers and well-marbled steaks contain a lot of cholesterol, which can increase the risk of heart disease. 

  • Full-Fat Dairy
    Dairy products like whole milk, cheese, and full-fat yogurt contain a lot more sugar than you think. Their high saturated-fat content can also erode insulin resistance. 

  • Pancakes or Waffles with Syrup
    Not only are pancakes and waffles usually made with refined white flour, they’re usually topped with artery-clogging butter and a whole lot of breakfast syrup, which is usually just high fructose corn syrup. Opt for the egg whites instead. 

  • Raisins
    Raisins and other dried fruits contain a concentrated level of sugars, which will be quickly absorbed by the body and lead to a blood sugar spike. 

  • Candy
    Candy doesn’t just contain almost zero nutritional value, it’s also essentially pure sugar. 

  • White Bread
    Whole grain bread is a much better option that white bread, because its high fiber levels allow blood sugar to rise more slowly. White bread, with its refined carbs and lack of nutrients, causes a much faster blood sugar spike.  

  • Fried Potatoes
    Potatoes are a simple starch, and can cause blood glucose levels to shoot through the roof. Frying them adds a ton of grease into the mix, which is a double whammy. Instead, opt for a side of non-starchy vegetables or oven-baked sweet potatoes, which have...

  • The 11 Worst Foods for Diabetics
    Foods that are high in sugar can cause blood sugar to spike, but plenty of foods that aren’t sweet can still have a high glycemic index and add too much sugar too quickly to your bloodstream .

  • The 11 Worst Foods for Diabetics
    If you have diabetes, that doesn’t mean that everything you eat needs to be boring and bland. However, you do need to pay extra attention to what you put into your body, and there are some foods that should definitely be avoided. The 11 Worst Foods...

  • Unhealthiest Sandwiches on the Wendy's Menu
    The Wendy’s menu is a bit more straightforward than that of rival McDonald’s, which seems to be throwing everything at the wall to see what sticks these days. They have a bunch of salads, chicken nuggets, sides, sandwiches, and Frostys, and...

  • Healthiest Sandwiches on the Wendy's Menu
    The Wendy’s menu is a bit more straightforward than that of rival McDonald’s, which seems to be throwing everything at the wall to see what sticks these days. They have a bunch of salads, chicken nuggets, sides, sandwiches, and Frostys, and...

  • Sigmund’s
    Sigmund’s is selling their popular German-style pretzels as well as a handful of sandwiches, including a grilled kielbasa, house-roasted turkey Waldorf, smoked mozzarella, and a Reuben made with homemade corned beef (pictured). 

  • Takumi Taco
    This stall specializes in Japanese-inspired Mexican street food, with tacos, burrito bowls, tostadas, and nachos all for sale, like you’ve never seen them before. 

  • Pig & Khao
    Chef Leah Cohen’s restaurant is represented here, selling Southern Thai curry wings (pictured), noodles, spring rolls, and banh mi. 

  • Roberta’s
    This Bushwick landmark is selling a variety of made-to-order pizzas. 

  • Calexico
    This Cal-Mex favorite is selling $5 tacos, filled with Baja fish, pork, or chipotle tofu (pictured). 

  • The Cannibal
    These sandwiches are good enough to stop you dead in your tracks, and include the famed pig’s-head Cuban, roast beef, and turkey sandwiches. The grilled cheese definitely isn’t like grandma made; it’s made with pancetta, mozzarella, and Brussels sprouts....

  • The Gumbo Bros.
    Founders Adam Lathan and Clay Boulware met as undergrads at Louisiana State, and decided to bring their authentic gumbo (based on Lathan’s family recipes) to New York. They include the tomato-based Frenchman Street Creole Gumbo (with shrimp, sausage, and...

  • Breads Bakery
    Offerings include fresh breads and pizzas as well as sandwiches and other pastries both sweet and savory, but definitely don’t miss their legendary babka. 

  • Brooklyn Oyster Party
    East Coast and West Coast oysters are shucked to order, and are available here for $2.75 each or $16 for a half-dozen. 

  • La Sonrisa
    Empanadas sold here include coconut curry chicken, pulled pork, beef, roasted chicken, and queso. 

  • Charlito’s Cocina
    Specializing in pressed Italian panini, they also sell salume and cheese. This one contains black truffle salami, fresh mozzarella, and arugula. 

  • Torta al Testo
    Run by Turan, these flatbread sandwiches are filled with offerings including spinach and sausage, prosciutto and mozzarella, and grilled eggplant, grilled zucchini, and scamorza.

  • Hong Kong Street Cart
    These cold peanut noodles are one of the offerings inspired by — what else? — Hong Kong-style street food. Other options include ramen, dim sum, and green mango salad. 

  • Mighty Balls
    Gourmet meatballs are sold here in several varieties, including beef, pork, turkey, and veggie, and you can top yours with various sauces in several heat levels as well as your choice of cheese.

  • 14 Insanely Delicious Bites from Mad. Sq. Eats 2014
    Now in its sixth year, the pop-up market, presented by UrbanSpace and the Madison Square Park Conservancy, opened on Friday and has a stellar lineup for its autumn incarnation.

  • 14 Insanely Delicious Bites from Mad. Sq. Eats 2014
    Mad. Sq. Eats, the biannual outdoor food market run by some of the city’s top chefs and restaurants, has returned to Worth Square, adjacent to Madison Square Park, and from now until October 2 the small triangle of land just might be the best dining...

  • What Your Pizza Toppings Say about You
    Pizza topping preference is a very personal matter. Some prefer to load their pizza up with as many wild toppings as possible, while others stick with cheese and maybe pepperoni if they’re feeling a little adventurous. So what do your favorite pizza...

  • Send Back an Entrée After Eating Half
    If you take a bite or two of your food and don’t like it, politely tell the server (along with the reason why you don’t like it), and they’ll bring it back to the kitchen, tell the chef, and have them fire something new for you. If you eat half of your...

  • Say You’re Ready to Order When You’re Not
    Again, the servers’ time is precious, and while they’re waiting for you to decide between the chicken or salmon they could be bringing mustard to the guy at table 6 who’s staring them down. Just ask them to come back in a few minutes; they won’t mind....

  • Leave Dirty Tissues on the Table
    Someone has to pick those up, and it’s not pleasant. Also, please don’t blow your nose into the cloth napkin. That’s just gross, and it should be obvious. 

  • Hang Around After Paying
    The fewer tables a server is able to turn over, the fewer tips they get. If you hang around for half an hour after paying your bill, you’re wasting your server’s time, and costing them money. And you’re most likely throwing off the entire reservation...

  • Put a “Rush” on It
    Kitchens have a complicated procedure for how and when they fire food, and for the most part dishes are prepared in the order they come in. Just because you didn’t give yourself enough time before the movie doesn’t mean that the kitchen should change...

  • Whistle, Call the Server by Name, or Touch Them
    The servers are there to do their job, not to be your personal servant. If you want your server’s attention, don’t shout their name from across the restaurant, don’t whistle at them, don’t try to get their attention while they’re waiting another table,...

  • Be Nasty to the Server
    If your steak is overcooked, it’s not the server’s fault. This should be common sense, but people often forget. Be nice to your server, and they’ll be nice to you.  

  • Bring Wild Kids
    You know your children better than anyone else. If you think they’re going to be running around, loudly annoying the other diners, and getting in the way of the wait staff, hire a babysitter. You may think they’re just being “cute,” but they’re not. 

  • Lie About Allergies
    If you have a legitimate food allergy, make sure you tell your server as soon as you sit down. If everyone at the table suddenly has gluten, dairy, eggplant, coconut, and avocado allergies, the staff will know that you’re making it up. 

  • Bring Your Dog
    Bringing a service dog is one thing; bringing a tiny Chihuahua in your handbag and telling the staff that it’s your service dog is another. Restaurants are not places for animals, unless you're sitting outside. 

  • Change Your Baby on the Table
    Yes, some people actually do this. People have to eat off of that, and that’s just about the last thing that your fellow diners want to see… or smell. 

  • Sit Down Before the Table is Cleared
    Yes, the table is technically available, but you’re not going to get service any quicker if you sit down before it’s cleared. You’ll just make the busser’s job more difficult, and have to look at a whole bunch of dirty dishes. 

  • Arrive Right Before the Kitchen Closes
    If a restaurant closes at 11, that doesn’t mean that you can show up at 10:50 and expect the staff to be okay with it. The staff has most likely had a very long and hard day, and there’s a ton of cleanup to do before they can go home. Don’t make them stay...

  • 13 Things You Should Never Do in a Restaurant
    There’s a lot that needs to happen in order to allow restaurant service to go smoothly, and while guests are obviously paying customers, there’s no excuse for them to act like jerks. 

  • 13 Things You Should Never Do in a Restaurant
    Dining out is meant to be a fun and pleasant experience. We show up, we sit down, we order, we eat, we pay, and we leave. But while that may sound like a rather straightforward experience, there are actually a host of unspoken rules that you really should...

  • Healthiest Items on the Taco Bell Breakfast Menu
    Taco Bell recently released their breakfast menu, and it’s one of the biggest fast food developments in years. Chains like McDonald’s have been offering breakfast for years, so the folks behind Taco Bell knew that if they jumped into the pool...

  • Unhealthiest Items on the Taco Bell Breakfast Menu
    Taco Bell recently released their breakfast menu, and it’s one of the biggest fast food developments in years. Chains like McDonald’s have been offering breakfast for years, so the folks behind Taco Bell knew that if they jumped into the pool...

  • 6 Things You Didn’t Know About Potbelly Sandwich Works
    There’s been a huge push toward more “fast casual” dining recently, and chains like Panera, Chipotle, and Potbelly are reaping the benefits. Potbelly Sandwich Works, which was founded in 1977, has taken off in recent years, with around...

  • An Attempt to Translate the 6 Most Common Guy Fieri Sayings
    Love him or hate him, Guy Fieri is the reigning king of Food Network. He has a daytime cooking show, he hosts Guy’s Grocery Games, and, of course, he’s also the host of the long-running Diners, Drive-Ins, and Dives. The secret to Fieri’s...

  • McDonald's Breakfast Menu: Unhealthiest Morning Options
    The McDonald’s menu is full of items both healthy and unhealthy, and nowhere is that disparity more glaringly obvious than their breakfast menu. Everyone looks for something different for their first meal of the day, and whether it’s a fruit...

  • McDonald's Breakfast Menu: Healthiest Morning Options
    The McDonald’s menu is full of items both healthy and unhealthy, and nowhere is that disparity more glaringly obvious than their breakfast menu. Everyone looks for something different for their first meal of the day, and whether it’s a fruit...

  • Food Network New York City Wine Festival Burger Bash Preview
    The 2014 Food Network New York City Wine & Food Festival will be taking over the city from October 16 to 19, and on Friday, October 17, the Seventh Annual Blue Moon Burger Bash presented by Pat LaFrieda and hosted by Rachael Ray will be coming to Pier...

  • Its Cups are The Most Recognizable Litter in Canada
    Odds are, if you look into a garbage can anywhere in Canada, you’ll see at least one Tim Hortons cup. 

  • It's Actively Involved with the Military
    Tim Hortons has locations on seven Canadian military bases and four American bases, and operated a location on a Kandahar, Afghanistan base from 2006-2011.

  • It Has Locations in Some a Number of Places Worldwide
    Locations are scattered throughout the U.S., and today there’s a plan in place to open hundreds across the Persian Gulf region. The chain’s products are also available at SPAR convenience stores and Tesco supermarkets in Ireland and Scotland, as well as...

  • The First U.S. Locations Closed
    In 1981, the first U.S. locations opened in Deerfield and Pompano Beach, Fla. Sales were dismal, so they closed soon after. But they wouldn’t be gone for long…

  • There’s No Apostrophe
    When the company was first founded, there was an apostrophe in the name, but today there’s none. The reason? They were breaking the draconian “language sign laws” of Quebec, which bars apostrophe use (because French, one of Canada's two official languages...

  • It Sells 76 Percent of all Canadian Baked Goods
    Along with coffee and doughnuts, Tim Hortons also sells bagels, sandwiches, panini, and wraps, and when all is said and done they command a massive share of the baked goods market. If you’re eating a doughnut in Canada, it’s most likely from Tim’s. 

  • It Was Once Owned by Wendy’s International
    Being bought out by a huge fast food chain is actually nothing new for Tim Hortons. From 1992 until the company went public in 2006, Hortons was owned by Dave Thomas's popular burger chain. Hortons CEO Ron Joyce (pictured) controlled more shares of Wendy’...

  • Tim Horton Died in a Car Crash
    Sadly, Horton was killed in 1974 at the age of 44 in a car crash, on his way home to Buffalo after a game in Toronto. Horton’s blood alcohol level was twice the legal limit, and he lost control of the car while speeding. Co-Founder Ron Joyce paid his...

  • It Offers its Own Visa Credit Card
    For die-hard fans, CIBC offers a Visa credit card that doubles as a Tim loyalty card.

  • It Was Founded by a Canadian Hockey Player
    Miles Gilbert “Tim” Horton spent 24 years as a defenseman in the NHL, playing for the Toronto Maple Leafs, New York Rangers, Pittsburgh Penguins, and Buffalo Sabres, and was widely regarded as the strongest man in the game. Before opening the doughnut...

  • It’s Canada’s Largest Fast Food Service
    The company generally opens about twice as many locations yearly as  McDonald’s does, and commands a whopping 62 percent of the Canadian coffee market, compared to Starbucks’ seven percent. It also accounts for about a quarter of all fast food...

  • 13 Things You Didn't Know About Tim Hortons
    Who exactly was Tim Horton? How long have his outlets been sneaking over the border? And what happened to the apostrophe? 

  • 13 Things You Didn't Know About Tim Hortons
    Up in the Great White North, there’s a behemoth lurking. It’s already successfully conquered its native land, but now it casts its gaze across the southern border, dreaming of overtaking the U.S. as well. And while we’ve been distracted...

  • 101 Best Restaurants in Europe 2014
    What part of the world has a higher concentration of truly magnificent restaurants than Europe? From cutting-edge Spanish gastronomy to rustic fare from the French and English countryside, from stunning Italian pastas to modern Nordic envelope-pushing...

  • Watch This Crazy Guy Eat Junk Food at the Gym
    For most people, consuming vast quantities of food while in the process of working out at the gym is the last thing on their mind, and if anything a recipe for cramps. But one YouTuber, BigDawsTV, decided that that’s exactly what he was going to do...

  • McDonald's vs. Taco Bell Dollar Menus: What's Better?
    Taco Bell recently launched a “Dollar Cravings Menu” to give McDonald’s longstanding Dollar Menu, recently changed to the “Dollar & More” menu with the addition of $2 options, a run for its money; and it appears to be...

  • 101 Best Restaurants in Europe 2014
    What part of the world has a higher concentration of truly magnificent restaurants than Europe? From cutting-edge Spanish gastronomy to rustic fare from the French and English countryside, from stunning Italian pastas to modern Nordic envelope-pushing...

  • Unhealthiest McDonald's Dollar Menu Items
    One of McDonald’s hottest offerings is the Dollar Menu, which gives you enough food to fill you up, at least for a little while, for around a buck. If you decide to order a few items you can get yourself a full meal out of it as well. While some...

  • #1 L’Arpège (Paris)
    Alain Passard, long ensconced in the original site of his mentor Alain Senderens' epochal L'Archestrate, is a thoroughly original chef who combines tradition with daring. In the restaurant's first decade-plus, his focused, superbly finished cuisine often...

  • #2 Osteria Francescana (Modena, Italy)
    Massimo Bottura, a renowned Michelin-three-star chef, describes his cooking as "traditional seen from 10 miles away." His attractive contemporary-styled Osteria Francescana is located in Modena, in the gastronomically rich Emilia-Romagna region — a town...

  • #3 Dinner by Heston Blumenthal (London)
    Having given Britain some of the most scientifically advanced cooking in the world at The Fat Duck, Heston Blumenthal next embarked on a quest to give them some of the most historical. The conceit of Dinner by Heston Blumenthal (and yes, to answer the...

  • #4 Benoît Violier (Crissier, Switzerland)
    In the beginning, there was Frédy Girardet, known as "the Pope" of cuisine, who turned the town hall in Crissier, a town just outside Lausanne, into one of the world's greatest restaurants. In 1996, he retired and was succeeded, in turn, by his longtime...

  • #5 El Celler de Can Roca (Girona, Spain)
    Considered the heir apparent to the now-closed elBulli as the leader in avant-garde cuisine in Catalonia, this superb restaurant (number two on this year's San Pellegrino list of the World's 50 Best Restaurants) grew out of a simple tavern run by the Roca...

  • #6 Arzak (San Sebastian, Spain)
    With his cohort Pedro Subijana of Akelaré, Juan Mari Arzak brought nouvelle cuisine to the Basque Country, and helped modernize restaurant kitchens all over Spain. He is still a master, producing finely crafted traditional food on occasion but also...

  • #7 Guy Savoy (Paris)
    Arguably the best Michelin-three-star in Paris, Guy Savoy is a beautiful restaurant, comfortable and coolly elegant in design, with consistently good food in a style that might be called sensible contemporary. Savoy is a master at imagining combinations...

  • #8 Noma (Copenhagen)
    René Redzepi helms the acclaimed restaurant Noma, whose name is a portmanteau elision of the phrase Nordisk mad ("Nordic food"). The story of Noma is well known. According to the lore, at least, B.N. ("Before Noma") in Scandinavia, there was only a...

  • #9 Tickets/41º (Barcelona)
    This two-part tapas emporium in the heart of Barcelona's old theater district keeps the spirit of elBulli alive. That's not surprising since it's run by Albert Adrià, doubtless with behind-the-scenes advice from his brother Ferran. And of course "tapas"...

  • #10 Le Cinq at the Four Seasons Hotel George V (Paris)
    Le Cinq at the Four Seasons Hotel George V combines refined French cuisine, a wine cellar housing 50,000 bottles, and an interior sumptuously appointed with Louis XIV decadence. Luxury items on display in the dining room's décor include two Louis XIV...

  • #11 Steirereck (Vienna)
    Nature is the inspiration for two-Michelin-starred chef Heinz Reitbauer’s cuisine, and for the décor at Steirereck. Dishes like wild boar's head with purple carrots, pineapple, radicchio, and buckwheat; broccoli with celeriac, sesame, Meyer lemon, and...

  • #12 Bras (Laguiole, France)
    With its striking architectural profile — glass and steel, granite and slate — jutting out of a mountainside near the famous knife town of Laguiole (pronounced "layole"), Bras makes a dramatic statement: that it is both contemporary and firmly attached to...

  • #13 El Motel (Figueres, Spain)
    Modern Catalan cuisine was born in the kitchen at this modest roadside inn on the highway between Figueres and the French border, created by the late Josep Mercader. Mercader’s son-in-law, Jaume Subirós, continues the tradition, serving an ever-changing...

  • #14 Le Gavroche (London)
    This London stalwart was opened in 1967 by chef Michel Roux and quickly became the U.K. institution for classic French cuisine. Foie gras, cheese soufflé, and black pudding are only some of the staples you’ll find on the menu, not to mention a cheeseboard...

  • #15 L'Atelier Saint-Germain de Joël Robuchon, Paris
    The legendary French chef returned to the fine dining arena with L’Atelier Saint-Germain de Joël Robuchon in 2003. Coming out of a decade-long retirement, Robuchon combined classically French techniques with knowledge gained while traveling in Japan and...

  • #16 Hof Van Cleve (Kruishoutem, Belgium)
    "Finesse is the message here," says chef Peter Goossens of Hof van Cleve. Every detail, from the crisp white linens to the artisanal vases and flatware, exudes individuality and character. There are three set menus, including the daily changing multi-...

  • #17 ABaC (Barcelona)
    Xavier Pellicer, trained by the late Santi Santamaria, was the original chef at this contemporary but tradition-based restaurant, first at a modest location in Barcelona's Born district and later at its current minimalist showplace home (with guest rooms...

  • #18 Epicure at Le Bristol (Paris)
    At the three-Michelin-star Epicure, chef Eric Frechon lives up to his reputation as one of the best chefs in town with dishes like scallops with white truffle gnocchi, watercress juice, and brown butter; foie gras cooked en papillote served with oysters...

  • #19 Le Carré des Feuillants (Paris)
    The original Feuillants were a group of moderate Jacobins during the French Revolution who congregated on the rue Saint-Honoré, near what is now Alain Dutournier's jewel box of a restaurant off the Place Vendôme. Dutournier's first Paris restaurant, Au...

  • #20 Les Prés d'Eugénie (Eugénie -les-Bains, France)
    Michel Guérard, one of the pioneers of nouvelle cuisine (and the founder of its low-cal cousin, cuisine minceur, or thinning cuisine), moved from his restaurant in a Paris suburb to his wife's family's leafy spa estate in southwestern France in the mid-...

  • #21 St. John Bar & Restaurant (London)
    Chef Fergus Henderson's St. John holdings are slowly growing (St. John Bread & Wine, a St. John hotel with restaurant attached, and a freestanding bakery have been added in recent years), but the original establishment — which Henderson and his...

  • #22 Alain Ducasse au Plaza Athénée at Plaza Athénée Hotel (Paris)
    Since re-opening in 2000, Alain Ducasse au Plaza Athénée at the Plaza Athénée Hotel in Paris has garnered the renowned French master chef three more Michelin stars to add to his list of culinary honors. Beneath a chandelier starburst of 10,000 dangling,...

  • #23 Restaurant Bareiss (Baiersbronn, Germany)
    At this Michelin three-star in a restaurant-rich town in the Black Forest, executive chef Claus-Peter Lumpp displays his technical skills to express vivid flavors with considerable finesse. Among the dishes on his four- and six-course tasting menus,...

  • #24 De Karmeliet, (Bruges, Belgium)
    Three-Michelin-star chef Geert Van Hecke’s De Karmeliet has been one of Belgium’s top restaurants for more than 15 years. With seasonally changing à la carte and set menus that are contemporary yet stay true to the classics, De Karmeliet is a...

  • #25 Alain Ducasse at The Dorchester (London)
    One of a trio of Alain Ducasse’s restaurants to be awarded three Michelin stars, Alain Ducasse at The Dorchester serves contemporary French cuisine in a bright and airy space with blonde wood walls and crisp white linen-topped tables. Executive chef...

  • #26 Vila Joya (Albufeira, Portugal) – 2012
    Overlooking the beach of Praia da Galé, the boutique hotel Vila Joya boasts two Michelin stars for its Vila Joya Restaurant. Austrian chef Dieter Koschina has helmed the kitchen since 1991, creating masterful and memorable haute cuisine using fresh...

  • #27 The River Café (London)
    Someone once called this "the best Italian restaurant in Europe" — Italy included. That may be an exaggeration, but the refreshingly simple, imaginative but authentic Italian food that has been produced at The River Cafe by Ruth Rogers and (until her...

  • #28 The Waterside Inn (Bray, England)
    Founded by brothers Michel and Albert Roux of Le Gavroche, The Waterside Inn was transformed from an English pub to a bucolic gastronomic destination on the banks of the Thames in Bray. Alain Roux's seasonal à la carte and three-course set menus — full of...

  • #29 DiverXO (Madrid)
    With its seriously tattooed and mohawked young chef, David Muñoz, and its three freshly awarded Michelin stars, this unconventional restaurant has energized the Madrid dining scene. Muñoz loves unlikely combinations, sometimes with Asian accents, many of...

  • #30 Asador Etxebarri (Atxondo, Spain)
    Victor Arguinzoniz grew up grilling; it's the basic Basque means of cooking. In the little mountain town where he was born, he keeps grilling, but his imagination and skill at what some people wrongly believe to be a simple culinary medium have turned his...

  • #31 Mugaritz (Errenteria, Spain)
    Though elBulli may be long gone, the reach of its influence will only continue to be demonstrated in the years to come both in Spain and around the world. One such example exists on the other side of Spain from Roses, in Errenteria in the hills above...

  • #32 Châteaux Cordeillan-Bages (Pauillac, France)
    This seventeenth-century mansion, converted into a luxury hotel and restaurant in the blue-chip Bordeaux wine town of Pauillac comes with its own vineyard attached, and the vintages of the château are a delight. (Many other fine wines are also available...

  • #33 L'Espérance (Vézelay, France)
    Marc Meneau, the chef-owner of this delightful hotel and restaurant in the historic town of Vézelay, never became as famous as some of his Burgundian contemporaries, but he remains one of the most creative and individualistic culinary creators in France....

  • #34 Le Louis XV at Hôtel de Paris (Monte Carlo)
    When Alain Ducasse opened Le Louis XV, Prince Rainier III of Monaco set him a challenge: turn the restaurant into the first in the principality to be awarded three Michelin stars, and do it within four years. Ducasse succeeded after only three. In this...

  • #35 Restaurant Le Meurice at Le Meurice Hotel (Paris)
    Alain Ducasse took over the dining room here not long ago from Yannick Alléno, and last year reopened the place with a new menu and a "down-played" concept created in collaboration with his new executive chef Christophe Saintagne. The focus is now more on...

  • #36 Senderens (Paris)
    Senderens bears the weight of history: the restaurant in the Place de la Madeleine was first opened as the "Taverne Anglaise" in 1732, and later transformed into the landmark Lucas-Carton, with elaborate Art Nouveau décor, where chef Alain Senderens ran...

  • #37 The Fat Duck (Bray, Berkshire, U.K.)
    Heston Blumenthal's temple of so-called molecular gastronomy, The Fat Duck, is lots of fun, a kind of haute-cuisine theme park where the food is delicious and the unorthodox presentations will make you smile. Mini cocktails (vodka and lime sour, Campari...

  • #38 Septime (Paris)
    Chef Bertrand Grebaut — trained by famed Alain Passard of L'Arpège — launched this modern Parisian bistro in 2011 in the 11th Arrondissement. The atmosphere is bare-table casual, with rock on the sound system. Most patrons opt for the five-course, $75...

  • #39 Akelaŕe (San Sebastian, Spain)
    Akelaŕe is a Basque word meaning "coven of witches," and chef Pedro Subijana’s breed of culinary witchcraft merges traditional Basque flavors with gastronomic innovation. With a panoramic view of the Atlantic Ocean, the restaurant’s menu highlights...

  • #40 The Square (London)
    While the cuisine at two Michelin-starred The Square is by now familiar in style — modern French-inspired cuisine based on impeccable ingredients — few restaurants have executed this idiom so consistently for as long. Chef Philip Howard, a partner in The...

  • #41 Da Fiore (Venice, Italy)
    In this little jewel box of a place, Mara and Maurizio Martin and their son Damiano serve Venetian food of great refinement, perfectly cooked, based on the finest ingredients. Cod fish served with fragrant garlic bruschetta; prawns rolled up and browned...

  • #42 Quique Dacosta (Dénia, Spain)
    Probably the least known of the top Spanish avant-garde chefs, and one of the most daring, Dacosta combines traditional Spanish ingredients (red shrimp, eel, piquillo peppers, jamón, etc.) with such unexpected materials as oak bark, eucalyptus essence,...

  • #43 The Yeatman (Vila Nova de Gaia, Portugal)
    The luxurious Yeatman hotel in Vila Nova de Gaia, across the Douro River from Porto, boasts the region's only Michelin one-star with its formal dining room. The cuisine of chef Ricardo Costa is French in technique, international in inspiration, and mostly...

  • #44 Al Sorriso (Soriso Novara, Italy)
    The two-Michelin-starred Al Sorriso, run by husband and wife team Luisa and Angelo Valazza, has been situated on a picturesque cobblestone street in a mountain village in Italy's Lake District since 1981. It showcases a large à la carte menu and two...

  • #45 Dal Pescatore (Canneto sull'Oglio, Italy)
    This family-run restaurant about 20 miles north of Parma was opened as Vino e Pesce, a simple tavern in a village of 36 inhabitants on the banks of a pond in 1925 by Teresa Mazzi and Antonio Santini. Since these humble beginnings, Dal Pescatore has...

  • #46 Martín Berasategui (Lasarte, Spain)
    The amiable Berasategui has more Michelin stars than any other Spanish chef — two each for his establishments in Barcelona and the Canary Islands and three for this, his flagship (also named #35 in the World's 50 Best Restaurants list). His contemporary...

  • #47 La Pergola (Rome)
    La Pergola is the only Michelin three-star restaurant in Rome. Located inside the Rome Cavalieri Hotel (for decades the Cavalieri Hilton), high on the Monte Mario, the dining room offers panoramic views of the Eternal City that are alone worth the trip....

  • #48 Relae (Copenhagen, Denmark)
    One of the Danish capital's best "other" restaurants, after the groundbreaking Noma — and in fact started by two Noma alumni, Christian Puglisi and Kim Rossen — this energetic establishment, with a Michelin star and a near-miss in the World's 50 Best...

  • #49 L'Atelier de Jean Luc Rabanel (Arles, France)
    Jean-Luc Rabanel, whose sleek little restaurant is the best eating place in the Provençal town of Arles, is not a vegetarian, but his cuisine makes poetry out of vegetables. Meat, fish, and fowl are found here and there in his highly imaginative,...

  • #50 Compartir (Cadaquès, Spain)
    Oriol Castro, Eduard Xatruch, and Mateu Casañas, who were the stars of Ferran Adrià’s "creative team" at the legendary elBulli — and who are still working with the master on the elBulli Foundation — opened this charming, unpretentious restaurant, with its...

  • #51 Azumendi (Larrabetzu, Spain)
    This gastronomic powerhouse in the Basque countryside near Bilbao, run by chef Eneko Atxa, is part of a compound that also includes a vineyard, a winery, a greenhouse, and a second restaurant, Prêt à Porter. The Michelin three-star Azurmendi offers no à...

  • #52 Mathias Dahlgren Matsalen at Grand Hôtel (Stockholm)
    Mathias Dahlgren’s Michelin-two-starred Matsalen serves internationally inspired Swedish cuisine in a bright, modern, minimalist setting appointed with burnished wood, velvet, and brass. The seasonal menu changes daily and includes two eight-course...

  • #53 La Degustation Bohême Bourgeoise (Prague)
    The specialty at this Czech establishment, in a chiaroscuro dining room in an historic building, is a seven-course tasting menu, with wine or juice pairings. Chef Oldřich Sahajdák's traditional but updated Eastern European cuisine includes dishes like...

  • #54 Bord'Eau (Amsterdam)
    One of Amsterdam’s best restaurants, Bord'Eau serves elegant modern European cuisine seasoned with sweeping views of the Amstel River. Executive chef Richard van Oostenbrugge and sous-chef Thomas Groot create seasonal menus on which diners might find such...

  • #55 Bar Boulud (London)
    This iteration of Daniel Boulud's popular Manhattan bistro (which, ironically, doesn't have a bar) offers everything from a massive cold seafood platter and a selection of pâtés and cured meats by famed charcutièr Gilles Vérot to a selection of cooked...

  • #56 Chapter One (Dublin)
    In a warm basement dining room below the Dublin Writers Museum, its walls hung with superb contemporary Irish art, Cork-born Ross Lewis produces Michelin-starred contemporary Irish food, based on first-rate ingredients prepared with imagination and a...

  • #57 Taillevent (Paris)
    The fourteenth-century French chef Guillaume Tirel was nicknamed Taillevent — "wind slicer" — supposedly in reference to his prominent beak. When André Vrinat opened his restaurant in Paris in 1946, he borrowed the name to suggest a connection with...

  • #58 Apicius (Paris)
    Jean-Pierre Vigato’s haute cuisine at this eighth arrondissement establishment draws inspiration from traditional "bourgeois" cuisine, where dishes simmer for hours on the stove. The result: blue Brittany lobster, white truffles, and game served with...

  • #59 Au Crocodile (Strasbourg, France)
    Named for a stuffed crocodile brought back by a local general from the Napoleonic Wars in Egypt — a souvenir still displayed prominently in the restaurant’s main dining room — Au Crocodile is a historic Strasbourg institution. It once had three Michelin...

  • #60 Le Comptoir at Hôtel Relais Saint Germain (Paris)
    Located in the picturesque Relais Saint-Germain Hotel in the heart of Paris, Le Comptoir is a tiny bistro featuring the cuisine of "bistronomy" pioneer Yves Camdeborde. His bargain-priced, no-choice, multi-course evening menu has made a dinner reservation...

  • #61 Koffmann's (London)
    Pierre Koffmann's La Tante Claire was one of the British capital's best and most understated but perfect restaurants — and Koffmann has three Michelin stars to prove it. After his wife died in 2003, though, he sold the place and took time off from cooking...

  • #62 L'Astrance (Paris)
    Chefs Pascal Barbot and Christophe Rohat, former disciples of culinary legend Alain Passard, have earned three Michelin stars with their innovative modern French cuisine at this delightful restaurant. Barbot’s signature dish is a galette of mushrooms and...

  • #63 L'Ecusson (Beaune, France)
    In a warmly lit dining room in this Burgundian wine capital, chef Thomas Compagnon, most recently at the Hostellerie de Vieux Moulin in nearby Bouilland,  offers a small à la carte selection and four different tasting menus, enriched with such dishes...

  • #64 Le Grand Véfour (Paris)
    Dining at this Paris landmark, in an arcade giving way to the gardens of the Palais-Royal, is like dining in a museum. The interior is beyond ornate: it is a virtual exhibition of the decorative excesses of eighteenth-century France, full of gilt and...

  • #65 Sant Pau (Sant Pol de Mar, Spain)
    Chef Carme Ruscalleda’s Sant Pau in Sant Pol de Mar, a half hour north of Barcelona, is a three-Michelin-starred affair where chef Ruscalleda serves a tasting menu whose dishes change with the seasons. Ruscalleda, regarded as one of Spain’s...

  • #66 Maison Troisgros (Roanne, France)
    The Troisgros brothers, Pierre and his late sibling Jean, were among the pioneers of France's game-changing nouvelle cuisine in the 1970s. Today, Pierre's son, Michel, runs the iconic Troisgros establishment, in the small town of Roanne, about 50 miles...

  • #67 Patrick Guilbaud (Dublin)
    The only Michelin two-star in Ireland (there are no three-stars), Patrick Guilbaud — affectionately known to locals as "Paddy Giblets" — is a bright, elegant restaurant hung with good Irish contemporary art and offering a menu that makes good use of...

  • #68 La Taberna del Gourmet (Alicante, Spain)
    A tapas bar raised to the highest level, this Alicante hot spot, with its long white marble counter and its cozy back dining room, serves all manner of only-in-Spain wonderments: big green Tarragona olives, pitted and faintly spicy; fabulous jamón ibérico...

  • #69 Michel Sarran (Toulouse, France)
    Michel Sarran opened the restaurant that bears his name in 1995 after cooking around his native Southwestern France and the Mediterranean. He says that he wants to achieve "a Latin cooking, drawing my inspiration from my memory drawers." That translates...

  • #70 The Restaurant at Ballymaloe House (Shanagarry, Ireland)
    It might be an exaggeration to say that good modern-day Irish cooking was born at this delightful country hotel, but it wouldn't be much of one. It was here, in 1964, that Myrtle Allen, wife of a local orchardist, opened a small dining room serving solid...

  • #71 Michel Trama (Puymirol, France)
    At this Michelin two-star restaurant, also called L'Aubergade, in southwestern France, Michel Trama has shown real staying power. Since 1978, he has welcomed and pleased diners at this comfortable hotel-restaurant in a thirteenth-century castle with...

  • #72 Ca l'Enric, (La Vall de Bianya, Spain)
    At this attractive restaurant in La Vall de Bianya, in Catalonia's Garrotxa region, inland from the Costa Brava, chef Joan Juncà and his siblings serve food full of personality and flavor, accompanied by superbly chosen wines (many from Catalonia, and...

  • #73 Fishy Fishy (Kinsale, Ireland)
    There’s nothing fishy about the food at Fishy Fishy, which procures all its seafood — from cod, John Dory, and haddock to lobster, squid, and crab — locally and serves it pier-side overlooking Kinsale Harbour. Preparations are simple and the quality of...

  • #74 Can Jubany (Calldetenes, Spain)
    The friendly but superbly focused Nandu Jubany offers deft twists on traditional Catalan cuisine at his handsomely accoutered restaurant — white stone walls, opulent tablecloths, bleached wood floors — in a mountain village near the Catalan charcuterie...

  • #75 Mercer Restaurant JLF (Barcelona)
    Jean Luc Figueras earned his reputation as one of Catalonia's best contemporary chefs first at the lamented Eldorado Petit, then at his own Azulete and Restaurant Jean Luc Figueras. He seemed to disappear from the scene for some years, reappearing as chef...

  • #76 Hakkasan Mayfair (London)
    Outposts of this high-end Chinese establishment (created by the founder of the low-end Wagamama Japanese noodle chain) — there are Hakkasans in New York City, Las Vegas, Miami, San Francisco, Los Angeles, Abu Dhabi, Dubai, Doha, Shanghai, and Mumbai, plus...

  • #77 Via Graça (Lisbon, Portugal)
    Located on a beautiful hillside on a small street overlooking the city, Via Graça provides knockout views of the Castelo São Jorge, the distant Basilica da Estrela, and the River Tagus. The authentic Portuguese menu is straightforward — roast pig with new...

  • #78 Quo Vadis (London)
    Jeremy Lee has long been one of the best no-nonsense, seasonally aware cooks in London, but in his berth at the Blueprint Café atop the city's Design Museum, he never got the attention he deserved. Now he's in the middle of Soho, at the old-line (but...

  • #79 Alle Testiere (Venice)
    This tiny Venetian hideaway, its walls decorated with testiere — headboards — is dedicated to seafood, with well-chosen wines to match. The short menu changes every day, but the kinds of things you are apt to find here include shrimp and raw...

  • #80 Buca Lapi (Florence)
    For traditional Tuscan cuisine in the heart of Florence, look no further than Buca Lapi, one of the oldest restaurants in the city, founded in 1880 in the Palazzo Antinori cellars. The restaurant, with its open kitchen, is known for the simplicity of its...

  • #81 Don Alfonso 1890 (Sant'Agata Sui Due Golfi, Italy)
    One of Italy's legendary hotel properties, this Michelin two-star in a picturesque village overlooking the Mediterranean on the Sorrentine Peninsula has long offered solid, flavorful food based largely on ingredients from the sea or from their nearby...

  • #82 Drogheria della Rosa (Bologna, Italy)
    At this a quaint eatery under the medieval arches in the center of the town, chef and owner Emanuele Addone presents classic Italian dishes in their simplest form. Appetizers include a chef’s selection of the finest cured meats from the Emilia-Romagna...

  • #83 La Terrazza (Rome)
    The top floor of the Hotel Eden in Rome is home to La Terrazza, a stunning restaurant with panoramic views of the Eternal City showcasing sites like the Villa Borghese and St. Peter’s Basilica. In 2012, the restaurant was awarded a Michelin star for its...

  • #84 Geranium (Copenhagen, Denmark)
    The one-Michelin-starred Geranium strives to develop dishes that involve all senses in a way that plays off its urban surroundings, yet touches upon the natural as well. From its eighth-floor perch, the dining room offers a bird's eye view of...

  • #85 JB Restavracija (Ljubljana, Slovenia)
    Set in a 1920s Secessionist building in the heart of Ljubljana, JB Restaurant is a family affair. Chef Janez Bratovz’s wife Ema is the manager, his daughter Nina is the sommelier, and his son Tomaz is his chef-apprentice. Slovenia’s top chef offers a...

  • #86 Cal Pep (Barcelona, Spain)
    Nestled in a small square just north of the Pla de Palau since 1977, Cal Pep (run by chef and owner Josep "Pep" Manubens Figueras) is synonymous with the great tapas and seafood of Barcelona. The restaurant is tiny, bar seating only, so pay close...

  • #87 Harry's Bar (Venice, Italy)
    Yes, it's something of a tourist trap; yes, it's usually crowded and noisy (with non-Venetians often in the majority); yes, the service can be desultory if you're not well-known; and yes, it's stunningly expensive (around $80, for instance, for the famous...

  • #88 Café Paradiso (Cork, Ireland)
    Darina Allen, who runs the famed Ballymaloe Cookery School, once remarked that she'd eaten at this attractive bistro (less bohemian in look than it used to be) two or three times before it even occurred to her that it was a vegetarian establishment....

  • #89 Il Luogo di Aimo e Nadia (Milan)
    One of the most elegant restaurants in Milan for decades, the exuberantly art-furnished Il Luogo di Aimo e Nadia serves modern Italian food of great elegance and precision, always showcasing the best ingredients from around the country, their places of...

  • #90 The Three Chimneys (Isle of Skye, Scotland)
    For three decades, Eddie and Shirley Spear have been serving Scottish food and hospitality at The Three Chimneys on the shore of Loch Dunvegan in the remote northwest corner of Skye, an island off the west coast of Scotland. Spread across three small...

  • #91 Fish Market (Reykjavik, Iceland)
    Housed in one of the oldest buildings in the Icelandic capital, Fish Market (or (Fiskmarkaðurinn) blends Icelandic and Asian elements, from the bamboo and oak décor to the seafood creations handcrafted at the restaurant’s basement-level raw bar...

  • #92 Boucherie des Provinces (Paris)
    This tiny, no-reservations bistro next to the lively Marché d'Aligre is actually a butcher shop (boucherie), and the menu is meat, meat, meat. In fact, diners are invited to choose their meat from the shop's excellent selection and pay a small fee over...

  • #93 The Witchery (Edinburgh, Scotland)
    Set in a 16th-century merchant’s house, The Witchery serves Scottish seafood, its signature steak tartare, and that most definitive of Scottish dishes, haggis. Lunch, dinner, and pre- and post-theater suppers are available. The sumptuously appointed...

  • #94 Ristorante La Madia (Licata, Italy)
    Two hours southeast of Palermo, midway across Sicily’s southern coast in the town of Licata, is La Madia ("the cupboard" in Italian), which may the best restaurant on the island. It’s chef Pino Cuttaia’s attempt to bring the Sicilian gastronomic heritage...

  • #95 Onyx (Budapest)
    Since this 55-seat fine dining restaurant opened in Vörösmarty Square in 2007, executive chef Szabina Szulló and sous-chef Tamás Széll have won it a Michelin star. The culmination of the restaurant’s efforts? The creation of their Hungarian Evolution Menu...

  • #96 The Goring (London)
    The 1910-vintage Goring is an old-style hotel, with a discreet lobby, a bustling (but hardly buzzy) bar, and a dining room whose solid British cooking, both traditional and guardedly modern, is perfectly served by an attentive and knowledgeable staff....

  • #97 Gymkhana (London)
    Twenty or 30 years ago, back before London blossomed — perhaps exploded is a better term — into one of the great restaurant towns on the planet, the one thing discerning visitors used to say about it was, "it has great Indian food." It still does, more so...

  • #98 Selene (Santorini, Greece)
    The aim of Selene, to promote local products and cuisine, has remained the same since it opened 28 years ago in Fira, on the island of Santorini. In the decades since, Selene has moved to the center of Pyrgos and is perched on one of the highest points on...

  • #99 J. Sheekey (London)
    This bustling London theater district hangout, with its warm wood-paneled walls hung with photographs of actors, actresses, playwrights, and directors both famous and obscure, serves some of the best seafood in the U.K., wonderfully fresh, properly cooked...

  • #100 Restaurant Bevanda (Opatija, Croatia)
    The best Croatian cooking draws on influences from its neighbors in Italy as well as its own culinary traditions, and makes full use of the wealth of seafood caught off the Dalmatian coast, along with wild game, wild mushrooms, and first-rate fruits and...

  • #101 Grotesk (Helsinki, Finland)
    This Finnish hotspot is known as one of the best bars — for both wine and cocktails — in town, but while "small plates" are the house specialty, the fare is far more than bar food. Chicken and foie gras croquettes, pan-seared scallops with dill and fennel...

  • 101 Best Restaurants in Europe 2014
    What part of the world has a higher concentration of truly magnificent restaurants than Europe? From cutting-edge Spanish gastronomy to rustic fare from the French and English countryside, from stunning Italian pastas to modern Nordic envelope-pushing...

  • What are LeBron James’ Favorite Foods?
    LeBron James, basketball star extraordinaire, needs to eat a whole lot in order to get through an average action-filled day. But the 6’8” guard’s favorite foods aren’t so different from yours and mine. Trix James reportedly...

  • What's on McDonald's Secret Menu?
    Discovering secret menu items is like being a part of an insiders’ club. Just think: everyone else in line is ordering what’s on the menu, while with a knowing wink and a nod you can conjure up an item that nobody else is ordering. While...

  • French Dip
    A word of advice: don’t attempt to reheat a wet sandwich. There’s no way to do it without completely sogging out the bottom bun to the point where it’s inedible mush. If you’ve got a sliced beef sandwich, like a French Dip or a beef on weck, you’ll be...

  • Fried Chicken
    There are few foods more delicious than fried chicken right out of the fryer. But as soon as you put it into a to-go box the hot chicken will begin to steam itself, and by the time you get it home not only will the breading be soggy, it’ll be starting to...

  • Pre-Dressed Salad
    Salads begin to wilt the moment dressing is applied, and it seems as if pre-made salads are always so overdressed that there’s a puddle of dressing on the bottom as well. Ask for the dressing on the side and wait to dress it until you’re ready to eat it....

  • Pancakes or Waffles
    Breakfast foods need to be eaten when they’re hot and steaming. Pancakes and waffles, in particular, are made with a buttery batter so that when fresh they have a pleasing crisp to the outside that really doesn’t stand the test of time. They go stale as...

  • Shrimp
    Not only will reheating pre-cooked shrimp overcook them to oblivion, you really don’t want to be eating shrimp (or any shellfish, for that matter) that’s been hanging around for a little while, even the time it takes to get it home from the restaurant,...

  • Anything Cheese-Covered
    ...Any time you re-melt cheese, you’re moving it further and further away from its most natural state and ruining its integrity. Re-heating a slice of pizza (that’s most likely already been reheated a couple times) will turn the cheese into a gloopy,...

  • Pizza
    It’s a fact that nobody wants to admit: Delivery pizza is never that good. New York-style pies are supposed to have a firm, crisp crust; after steaming inside a box for 20 minutes there’ll be a limp, soggy crust topped with half-congealed cheese. As for...

  • Medium-Rare Steak or Burgers
    If you eat half a burger or steak and assume that you can take the rest to go, reheat it, and it’ll be good as new, think again. A re-heated burger will be a well-done hockey puck on a stale bun every time, and that steak will never turn out to be...

  • Eggs Over Easy or Sunnyside-Up
    Runny egg yolk does not travel well. First of all, the yolk will most likely break in transit, coating whatever it’s adorning with sticky, gloopy, congealed yolk. Second, even if it doesn’t break, it’ll be cold and unpleasant by the time you eat it. If...

  • Fries
    Once a fry goes soggy, there’s nothing that can bring it back from the dead save for another visit to the deep-fryer. Fries taken to-go rarely maintain their crispiness during the ride home, and ones kept overnight in the fridge are essentially inedible....

  • Wings
    No party is complete without a big platter of wings, but in reality they should be eaten right out of the fryer, while they’re still hot and crispy. As soon as wings are put in a to-go box, they begin to steam, which rapidly reduces any crispiness and...

  • French Fries and 10 Other Foods You Should Never Order To Go
    It’s a fact of life: certain foods travel much better than others. It’s never fun to realize that the meal you ordered for delivery simply didn’t hold up in transit and is beyond repair, so we’ve gathered 11 foods that you should...

  • Healthiest McDonald's Dollar Menu Items
    One of McDonald’s hottest offerings is the Dollar Menu (yes, it still exists), which gives you enough food to fill you up, at least for a little while, for only a buck. If you decide to order a few items you can get yourself a full meal out of it as...

  • How Long Do Your Eggs Last?
    Eggs are one of those foods that we’re brought up believing to be extremely perishable, due to the risk of food poisoning and numerous idioms and references to “rotten eggs.” But how long do eggs last, really? [related] If an egg is...

  • 10 Things You Should Know About Instant Ramen
    Instant ramen is a bit of a punchline in the food world. A staple for college kids everywhere, it’s a food we don’t give much thought to aside, aside from knowing that it we’re ever down to our last dollar we’d still be able to eat...

  • The Most Recent Study Isn’t Exactly Conclusive
    As for that New York Times headline? It’s a bit misleading. The study actually found that women who eat instant noodles at least twice a week were 68 percent more likely than men to develop a metabolic syndrome (like obesity and high blood pressure). This...

  • Maruchan Instant Lunch is Slightly Healthier than Nissin Cup Noodles
    If you need to choose between Maruchan’s Instant Lunch and Nissin’s Cup Noodles from a nutritional standpoint, opt for Maruchan. Each 64-gram cup contains 10 fewer calories (290), 1 fewer gram of fat (12), and 1,190 milligrams of sodium, compared to...

  • One “Souper Meal” Contains about 110 Percent of a Day’s Suggested Sodium Intake
    Nissin’s “Souper Meal” is about twice the size of a regular Cup Noodles and includes thicker noodles, more vegetables, and a richer broth. Unfortunately, the average container contains more than 2,600 milligrams of sodium, more than a whole day’s...

  • The Noodles are Fried
    Ever wonder how they get the noodles so crispy? They’re deep-fried, which adds to the fat content but lowers the total liquid content in the noodles to about two percent. 

  • It Really is Terrible for You
    Instant ramen might have worked to Ando, but there’s very little health benefit in it. It's high in carbohydrates, sodium, and fat, but very low in protein, fiber, and vitamins and minerals. If you add some fresh chopped vegetables or lean protein it’ll...

  • Ando Ate Instant Ramen Nearly Every Day of His Life
    Ando truly believed in his product, and he claimed that the secret to his long life was playing golf and eating instant ramen nearly every day. It must have worked: he died in 2007 at age 96. 

  • Ramen Was the First Food to Include Production Dates on Packaging
    Ando was one of the most important food innovators of the twentieth century, also founding the Instant Food Industry Association, which established guidelines for fair competition and quality. 

  • It Was Originally a Luxury Item
    Believe it or not, instant ramen was somewhat of a luxury item when it was first invented, selling for 35 yen per serving, about six times the price of fresh noodles. 

  • The First Brand Name was Chikin Ramen
    Sounds like chicken… and tastes like it too, more or less. 

  • It was Invented in 1958
    Ando invented instant noodles way back in 1958, and while the packets of pre-seasoned dried noodles were immediately popular, they didn’t really take off (especially internationally) until 1971, when Nissin (the same company that invented them) introduced...

  • 10 Things You Should Know About Instant Ramen
    Instant noodles come in plenty of varieties these days.

  • How to Find Jimmy John's Coupons
    The prices at Jimmy John’s are quite reasonable, but every successful chain knows that if you offer customers an incentive, like a solid discount, they’ll be even more likely to shop there. Same goes for Jimmy John’s: if you know where...

  • Healthiest McDonald's Menu Items
    If you’re looking to eat something healthy but McDonald’s is your only option, don’t despair! While the chain has a reputation for being unhealthy, they offer plenty more than cheeseburgers and chicken nuggets. Here are the six...

  • Why Do Some People Love Cilantro and Some People Hate It?
    Out of all the most divisive foods out there, cilantro is one of the worst offenders. Some people love it and can’t eat a taco without it, while to others it simply tastes like soap and ruins everything it touches. Is this wide disparity just a...

  • In Defense of Free Bar Pizza
    Earlier this week, Gawker’s Dayna Evans filed an article titled “Ban Free Pizza at Bars,” arguing that free bar pizza is infantile and usually doesn’t taste very good, and that bars shouldn’t feel the need to “reward...

  • Everybody’s Already Eating these Vegan Foods
    At first glance, eliminating all animal products from your diet sounds like a huge challenge. No steak? No eggs? Impossible! But in reality, going vegan isn’t just about cutting foods out of your diet, it’s about eating a whole lot more of the...

  • Junk Food
    Fat also affects the brain’s pleasure centers, boosting our mood as we enjoy that bacon cheeseburger. When paired with salt, it’s all over. We surrender to our greasy, salty, crunchy overlords.

  • Cheese
    Cheese is certainly tasty, but that’s not all that’s luring us back to the cheese tray. A 1981 study found that milk contains a small amount of morphine, most likely to help a baby bond with its mother, and this opiate is also present in cheese. Casein, a...

  • Sugar
    When sugar enters our bloodstream, serotonin is released, stimulating our brain’s pleasure centers, and the pancreas releases insulin, which converts the sugar into energy. Not only does this give us a “sugar high,” but the insulin also makes our bodies...

  • Chewing Gum
    Gum isn’t just to keep our breath fresh; some people are legitimately addicted to it, especially the sugary kind. Have a habit of biting your nails? It’s the same thing with gum: repeated activities can become compulsive habits over time. 

  • Potatoes
    Have you ever tried to eat just a French fry or two, only to discover that the next thing you knew the whole plate was gone? That’s because most potato preparations are quite salty, with the triple whammy of starch, salt, and sometimes crunch. Your best...

  • Oreos
    According to a recent study on rats, Oreos triggered a larger neurological response than cocaine did. Bet you can’t eat just one!

  • Chocolate
    Chocolate releases serotonin into our bloodstream, making us happy and elevating our mood and even our sexual desire. Many women report craving chocolate on a monthly basis, meaning that there may be a hormonal link. 

  • Salty Snacks
    “Salty” is one of the five basic tastes we can sense, along with sweet, sour, bitter, and umami. Salty things taste good, and when we eat something that tastes good it triggers the pleasure and reward centers in the brain. No reason to stop doing...

  • Pasta and Bread
    Eating carbohydrates like bread and pasta releases dopamine in our brains, giving us a natural high and stimulating the same pleasure centers that cocaine and heroin do. We crave carbs just like drug addicts crave their next fix, and there’s even such a...

  • 9 Foods You Didn't Realize You're Addicted To
    Food nourishes us, so it’s odd to describe it the same way we would a dangerous drug — but in reality, certain foods are incredibly addictive. 9 Foods You Didn't Realize You're Addicted To (Slideshow) Foods, like drugs, affect pleasure...

  • What is Jimmy John's J.J. Gargantuan?
    The Jimmy John’s Menu varies widely, from the ”Plain Slims” that are basically just meat (and sometimes cheese) on bread to “Giant Clubs” loaded with everything from turkey, provolone, and cucumber, to ham and bacon. But...

  • Jimmy John's Menu: Unhealthiest Giant Club Sandwiches
    The Jimmy John’s menu is streamlined and refined to make it as easy as possible for the employees to make your sub and send you on your merry way as quickly as possible. While it’s possible to eat quite healthy (their “plain slims...

  • Jimmy John's Menu: Healthiest Giant Club Sandwiches
    The Jimmy John’s menu is streamlined and refined to make it as easy as possible for the employees to make your sub and send you on your merry way as quickly as possible. While it’s possible to go completely overboard (the JJ Gargantuan...

  • 6 Things You Didn’t Know About Mayonnaise
    Mayonnaise is one of those foods that we tend to not give much thought to. It’s one of those foods that you either love or hate, and either you slather it on every sandwich you get or… you use mustard instead. But there are probably a whole...

  • Tuna
    All fish needs to be kept very cold from the second it comes out of the water to when it hits the pan, and tuna in particular is especially susceptible to scombrotoxin, which can cause serious cramps and headaches, if it’s stored above 60 degrees...

  • BHT
    BHT, or butylated hydroxytoluene, is an antioxidant that prevents fats from spoiling and is also used as a yeast de-foaming agent. It’s found in plenty of baked goods and snack foods, as well as cereals like Frosted Flakes.

  • Sodium Nitrite
    This is one of the only preservatives that you can identify without even looking at the label: it’s what gives hot dogs, bacon, and lunch meats like bologna that pink color, and kills off bacteria and other microbes, most notably those that cause botulism...

  • Calcium Sulfate
    This calcium salt (a close relative of plaster of Paris and gypsum) is an acidity regulator and flour stabilizing agent. It’s been cleared for use in a whole lot of foods, but is most commonly found in highly-processed breads like Wonder Bread. 

  • Sodium Benzoate
    This benzoic acid-derived salt kills bacteria in acidic conditions, so it can be found in everything from salad dressings to pickles to Aunt Jemima pancake syrup. It’s come under fire in recent years because it’s been discovered that toxic benzene can be...

  • Dimethyl Dicarbonate
    This chemical is primarily used to preserve beverages, thanks to its ability to inhibit the growth of certain enzymes. Along with sulfur dioxide, it’s one of the most popular wine preservatives, and can also be found in some sports drinks, sodas, and iced...

  • Calcium Disodium EDTA
    Officially known as calcium disodium ethylenediaminetetraacetic acid, this chemical salt prevents oxygen from working its way into food molecules and spoiling them. It’s also used in alternative medicine as a chelating agent (to remove heavy metals from...

  • Sorbic Acid
    This antimicrobial agent, which also goes by the names calcium sorbate and potassium sorbate, occurs naturally in many plants and, and synthetic versions can be found in many foods, from Little Debbie Oatmeal Cookies to frozen pizza and some fountain...

  • TBHQ
    TBHQ, or tert-Butylhydroquinone, is an antioxidant that preserves foods containing unsaturated vegetable oils or animal fats. It can be found in everything from Pop-Tarts to Reese’s Peanut Butter Cups to crackers and many varieties of fast food, and it’s...

  • These Chemicals are Keeping Your Food Fresh
    Many of the foods we eat are full of chemicals. From emulsifiers to dough conditioners, a processed food item’s ingredients label can reveal a mind-boggling gamut of long scientific names you probably didn’t even see in chemistry class. These...

  • Jimmy John's Menu: Healthiest Subs
    The Jimmy John’s menu is streamlined and refined to make it as easy as possible for the employees to make your sub and send you on your merry way as quickly as possible. While it’s possible to go completely overboard (the JJ Gargantuan...

  • Jimmy John's Secret Menu: The Slim BLT
    Ordering your sandwich at Jimmy John’s is a scientifically streamlined process. Heck, there’s no toaster, there are only three different “bread” options (French, wheat, and lettuce wrap), six different kinds of meat, and only...

  • How Long Does Kraft Cheese Last?
    Kraft American Cheese is a refrigerator staple, available in a pinch for those looking to make a grilled cheese sandwich or melt a slice onto some apple pie (hey, don’t knock it till you try it). And while a package of singles usually doesn’t...

  • Renovated Loews Regency Debuts Revamped Restaurant, Packages
    In January, the iconic Loews Regency, located on Park Avenue in Midtown Manhattan, re-opened after a $100-million-dollar renovation, and we recently had the opportunity to spend an evening there and sample their completely renovated restaurant, the...

  • 7 Great Food Magazines That Don't Exist Online
    There’s plenty of great food content around the web (ahem), but not all of it is online; some of it is still only available in print, and they’re great reads. While many of these magazines do have websites, the featured content is print-...

  • Virus-Resistant Squash
    The second GE crop to be cleared by U.S. regulators (after papaya), a breed of squash called Freedom II was engineered to be resistant to two viruses. Today six varieties of virus-resistant squash and zucchini are being sold in the U.S. 

  • Insect-Resistant Eggplant
    The Bt bacteria has also been effectively worked into the DNA of eggplant, which sees up to 40 percent of yearly crop loss due to a pest called the “fruit and shoot borer.” The natural insecticide has been found to be non-toxic to fish, chickens,...

  • Virus-Resistant Papaya
    Papaya ringspot virus has historically seriously lowered yields of papaya crops, and throughout the 1990s researchers worked to develop a cultivar that was resistant to it. In 1999 the first virus-resistant papayas were grown in Hawaii (they elicit an...

  • Blight-Resistant Potatoes
    Late blight has long been the bane of potato farmers’ existence; the fungus-like pathogen was responsible for the Irish potato harvest being decimated in the 1800s. Ireland’s agricultural agency, Teagasc, has been hard at work developing a potato that’s...

  • Drought-Tolerant Corn
    This one has some obvious benefits: researches have been able to engineer a breed of corn that can survive long periods of water deprivation. A couple different varieties are on the market and already in use, and the one sold by Monsanto, called...

  • Arctic Apples
    This product is admittedly more cool than world-changing: an apple that doesn’t turn brown once it’s cut or bitten into. This results in fewer apples being thrown away once they begin to brown, and more antioxidants, which burn up once the apple begins to...

  • AquaBounty Salmon
    The salmon produced by this Massachusetts-based company have been engineered to reach market weight in about half the time as non-GM fish, 18 months instead of 30, and cost about 20 percent less to produce. The shortened time also can take the pressure...

  • Flavr-Savr Tomato
    The first genetically modified food, the Flavr-Savr Tomato, reduced by about 20 percent the cost of producing canned tomatoes. Researchers were able to reduce the formation of the enzyme that results in fruit softening, leading to a tomato that remained...

  • Bt Soy, Corn, and Cotton
    A soil bacterium called Bacillis thuringiensis (or Bt) produces a natural pesticide, and this gene is currently being injected into the DNA of many different types of crops, including corn, soy, and cotton, preventing the need for dangerous and expensive...

  • Golden Rice
    This breed of rice has been genetically engineered to synthesize beta-carotene, a precursor to vitamin A. Vitamin A deficiencies result in blindness, dwarfism, and death for hundreds of thousands of children every year, and replacing regular rice with...

  • Can These GMO Foods Save the World?
    It would be somewhat of an understatement to say that genetically modified (GMO) foods have gotten a bit of a bad rap in recent years, on The Daily Meal, among other places. But from drought-resistant corn to virus-resistant squash, some can potentially...

  • Who is Jimmy John?
    Have you ever been in line at your local Jimmy John’s, fantasizing about that Italian Night Club sandwich that’s heading for your belly, when you stop and wonder who, exactly, is Jimmy John? Well wonder no more. Because he’s a real...

  • Jimmy John's Menu: Unhealthiest Subs
    The Jimmy John’s menu is streamlined and refined to make it as easy as possible for the employees to make your sub and send you on your merry way as quickly as possible. While it’s possible to eat quite healthy (their “plain slims...

  • 2012: KFC
    It’s KFC company policy that chicken needs to be sold a maximum of 10 days after being slaughtered, but in 2012 employees at one location in Conroe, Tex. were forced to serve chicken that was 16 days old, even though it apparently smelled so bad that it...

  • 2012: KFC
    In 2012, a Reddit user uploaded a photo of what appears to be a chicken sandwich with a bite taken out of it, revealing completely raw chicken beneath. The photo was taken at a location in Ontario, Canada, and it’s unclear what the chain’s response was....

  • 2005: Arby’s
    An Ohio man sued Arby’s for $50,000 after biting into a chicken sandwich (again, chicken!) only to discover that there was a slice of human skin inside, nearly an inch long. Turns out that the manager was slicing lettuce with a mechanical slicer when he...

  • 2009: McDonald’s
    In 2009, a McDonald’s customer posed a question to Yahoo! Answers: “Can I sue McDonalds for serving me RAW chicken?” She claimed to have eaten half of a snack wrap before realizing that inside the breading was raw chicken. The manager ended up getting...

  • 2014: McDonald’s, Burger King, Starbucks, Yum! Brands
    Earlier this year, McDonald’s and 3,000 other restaurants in Japan stopped selling products using chicken sourced in China after finding that a China-based company called Shanghai Husi supplied expired meat products to them. All this stemmed from an...

  • 1993: Jack in the Box
    732 people were affected by the most infamous food poisoning outbreak in history, which nearly forced Jack in the Box out of business. 73 locations across California, Idaho, Washington, and Nevada served undercooked patties (a specially promoted “Monster...

  • 2012: KFC
    When chicken isn’t served by the expiration date on the package, it begins to smell and turn green, but employees at one location in Oregon were forced by the franchise owner to sell it anyway. A manager who was forced to serve rotten chicken and produce...

  • 2013: Burger King
    A poster on a child-related message board posted a gross photo of a Burger King sandwich with a couple bites taken out of it, with completely raw chicken inside. Apparently, her four year-old daughter ate some of the sandwich before complaining that it...

  • 2014: KFC
    A woman who ordered two fried chicken sandwiches in San Diego discovered to her horror, after biting into one, that it was completely raw. The manager told her husband that the deep-fryers had broken down and the restaurant continued serving food as if...

  • 9 Times Fast Food Chains Served Raw or Rotten Food
    They say that we eat with our eyes before we eat with our mouths, and in certain cases that can come in handy, especially when the food you’re served is raw or rotten. Here are nine times chain fast food restaurants served customers food that they...

  • #1 Top Pot Doughnuts
    Since first opening in Seattle’s Capitol Hill neighborhood in 2002, Top Pot has become a beloved institution with 17 area locations and two more on the way, thanks to its old-school aesthetic and outstanding doughnuts. Doughnuts here are “hand-forged” the...

  • #2 LaMar’s Donuts
    Founder Ray LaMar began perfecting his doughnut recipe in 1933, and in 1960 he brought them to the masses, opening a Kansas City doughnut shop that had people lining up out the door daily. Today there are 27 LaMar’s locations in six states, and a...

  • #3 Shipley Do-Nuts
    This Southern chain, still run by the Shipley family, has more than 250 locations in Texas, Louisiana, Arkansas, Tennessee, Mississippi, and Alabama (most of which are in the Houston area), and has been cutting doughnuts (or “do-nuts”) by hand and frying...

  • #4 Winchell’s Donut House
    With 170 locations throughout the West and Midwest, Winchell’s is an example of down-home doughnut shops at their finest. The largest doughnut chain on the West Coast, it’s been making people happy since Verne Winchell opened the first location in 1948 in...

  • #5 Daylight Donuts
    Now in its 60th year, this Tulsa-based chain has more than 900 locations worldwide, and owes its success to a flour mix developed by founders Tommy and Lucille Day, which results in a distinctively lighter, fluffier doughnut. The trademark mix is produced...

  • #6 Honey Dew Donuts
    The first Honey Dew opened in 1973 and has been giving the bigger chains a run for their money since day one. With 145 locations in New England, the Plainview, Mass.-based chain also opened the first drive-thru coffee and doughnut shop in the region....

  • #7 Tim Hortons
    This Canadian chain is its home country’s largest food service operator, and it’s beloved up in the Great White North, where there are more doughnut shops per capita than any other country. Thankfully, it began its aggressive descent into the U.S. about a...

  • #8 Krispy Kreme
    Since 1937, Krispy Kreme has been baking fresh doughnuts throughout the day and letting customers know when they’re hot via a neon sign in the window. They come in several dozen varieties (including limited-edition ones like banana pudding), but one bite...

  • #9 Dunkin' Donuts
    The biggest doughnut chain of them all has done more than anyone else to spread the doughnut gospel all across the world. And while doughnuts have taken a bit of a backseat to their savory options and coffee in recent years, this Massachusetts-based chain...

  • The 9 Best Doughnut Chains in America
    Fact: Everybody loves doughnuts. And if they tell you they don’t, they’re lying. These are the best chain doughnut shops in America. The 9 Best Doughnut Chains in America (Slideshow) There are few foods that are more a part of the American...

  • 6 Things You Didn’t Know About Velveeta
    There’s no other food in the world quite like Velveeta, which was invented by a man named Emil Frey back in 1918. It’s smooth and creamy, melts like a dream, and is one of those truly all-American foods. This pantry staple (especially during...

  • 7 Reasons Why a Yankee Stadium Suite is Worth the Money
    We had the opportunity to watch a game at Yankee Stadium from a luxury suite this week, and it was certainly an experience to remember. The Hard Rock Café that’s located inside the stadium was showcasing a handful of delicious new menu items...

  • Monosodium Glutamate
    MSG is probably the best-known flavor enhancer, and also the most misunderstood. It’s a naturally-occurring amino acid, giving an “umami” flavor to lots of foods. Used for more than 100 years to season food, today it’s traditionally produced by extracting...

  • Calcium Peroxide
    This chemical has many uses, including in fertilizer, water disinfectant, and to restore soil and groundwater after oil spills. It’s also a flour bleach and a dough conditioner, which means that it will strengthen dough and provide a good texture to the...

  • Carmine
    A more purified version of cochineal extract, this red dye is derived from beetles harvested from cacti and can be found in hundreds of the foods we eat, from chewing gum to soups to yogurt and ketchup. It’s safe for consumption (just like most insects),...

  • Sodium Phosphates
    These three specific compounds (monosodium, disodium, and trisodium phosphate) are primarily used as emulsifiers (to prevent fat from separating from the rest of a mixture), and can also change the texture as well as boost the shelf life of food. They’re...

  • Sodium Acid Pyrophosphate
    This phosphoric acid compound is an edible phosphoric salt that’s used as a leavening agent and inhibitor of food discoloration. It can be found in the biscuits served at Hardee’s as well as everything that’s fried at Burger King, including the French...

  • Disodium Inosinate and Guanylate
    Commonly known as disodium ribotides in the flavor industry (which is a thing), these nucleotides are similar to MSG in that they’re flavor enhancers. Produced by microbial fermentation via tapioca starch, they’re traditionally one of the “natural flavors...

  • Titanium Dioxide
    One of the world’s most commonly made chemicals, titanium dioxide can also be found in McDonald’s honey mustard sauce and Subway’s Seafood Sensation, as a coloring. It also provides whiteness and opacity to thousands of products including paints, plastics...

  • Dimethylpolysiloxane
    More commonly known as PDMS, dimethylpolysiloxane is a silicon-based synthetic polymer (so plastic, basically) that’s used as an anti-foaming and anti-caking agent and emulsifier in processed foods. It prevents deep-fryer oil from foaming, preserving its...

  • Azodicarbonamide
    The infamous “yoga mat” chemical that Subway was forced to remove from their bread earlier this year can still be found in just about every other fast food chain’s bread, from the buns at McDonald’s and Burger King to Wendy’s pretzel buns. Also known as...

  • 9 Scary-Sounding Chemicals Lurking in Your Fast Food
    We all know that fast food is, for the most part, anything but “natural.” Not only does it need to have an extraordinarily long shelf life, it also needs to taste as good as it possibly can by the time it reaches your table. And unfortunately...

  • 6 Ben & Jerry’s Flavors That Need to Come Back
    Ben & Jerry’s is constantly innovating and releasing new varieties, which means that occasionally some need to be taken out of circulation. More than 200 flavors have been retired to far, and more are added to the pack every year. But only the...

  • Locations in Japan Sell Completely Different Stuff
    Japanese 7-Elevens also sell video games and consoles, CDs, DVDs, digital cardreaders, Christmas cakes, chocolates, and fireworks.

  • 7-Elevens in Oklahoma sell “Icy Drink” instead of Slurpees
    If you stop into a 7-Eleven in Oklahoma and ask for a Slurpee, you’ll get nothing but a funny look. Locations in the state are independently-owned due to an agreement reached in 1953, so they have a slightly different product line. Along with selling Icy...

  • Slurpees and Big Gulps Failed in Japan
    Slurpees and Big Gulps were introduced in Japanese stores in the early 1980s, but never really caught on so they were discontinued. Slurpees have made a comeback, but the machines are operated differently. 

  • They Have Their Own Wine Label, Yosemite Road
    In 2009, the company released two low-priced proprietary wines called Yosemite Road, sold in the United States and Japan. At the 7-Elevens where it’s available in the U.S., you can buy a bottle for just $3.99!

  • Their First 24-Hour Store Opened in Austin in 1962
    The reason the store went 24-7? The customers wanted it. The following year, 24-hour locations also opened in Fort Worth, Dallas, and Las Vegas. 

  • It Went Bankrupt in 1931 and 1998
    The Great Depression sent the chain into bankruptcy in 1931 (even though the stores remained open), and in 1998 it was rescued from bankruptcy by the Japanese company Ito-Yokado, its largest franchisee, which resulted in the closure of several locations....

  • The Name Was Changed to Reflect Their Operating Hours
    The company expanded its operating hours after World War II as the economy began to improve, to an unheard-of 7 a.m. opening time and 11 p.m. closing time. Hence the name!

  • There are About Twice as Many in Japan as The US
    There are 53,516 locations of 7-Eleven worldwide, with the largest market being Japan, home to about 16,664 locations. There are only 8,170 in the US, and 7,816 in Thailand. 

  • Ice Was the Key to Their Success
    It was a brilliant move to open sell convenience items directly out of the ice house itself, because their refrigeration needs were already taken care of. 

  • Their Early Name Was Tote'm Stores
    In 1928, a manager placed a totem pole in front of his store after taking a trip to Alaska, and it got such positive feedback that not only was an additional totem pole placed in front of every store, the name was changed to “Tot’em Stores.” The play on...

  • 11 Things You Didn’t Know About 7-Eleven
    If you were to look up “convenience store” in the dictionary, you’d most likely find a photo of a 7-Eleven. They’re all over the world, and are one of those places where you can find whatever you’re looking for in a hurry....

  • What Exactly is Cream Cheese, Anyway?
    It’s easy to forget when ordering our bagel with a schmear that cream cheese doesn’t really resemble any other cheese out there. It’s sold in a tub or foil-wrapped brick, and has a sweet, tangy flavor that’s about as far away from...

  • Sustainably-Raised
    A report issued earlier this year found that many of the “sustainably-raised” claims on meat packages were impossible to verify. Consumers are willing to shell out more cash for sustainably-raised meat, but there’s no scientifically-established definition...

  • Humanely-Raised
    There’s no universally accepted USDA definition for “humanely raised,” and it’s not regulated, so any producer can claim that their meat is raised humanely whether that’s true or false. If you want to be certain, however, look for the Certified Humane®...

  • Raised Without Antibiotics
    Just about every farmed animal is given low-level antibiotics during its lifetime, because without them they’d most likely fall victim to one of the many diseases that can make their way through slaughterhouses. For this reason, the USDA has actually...

  • No Additives
    There is in fact an official definition of “additive” that the USDA and FDA go by: “ingredients that are added to food to influence texture, taste, preservation, flavor, color, or nutrition.” However, “no additives” is a general claim that’s not enforced...

  • All-Natural
    Labeling a food “all-natural” is a quick way to get consumers to think that the product is healthier than others because it comes from nature. In fact, “all-natural” is an extremely general and vague term that the FDA doesn’t even have an officially...

  • Free-Range
    The term “free-range” usually conjures images of happy chickens gallivanting about on the open prairie, but in reality the USDA only requires about five minutes of open-air access per day, which can mean no more than a hole to stick their head through. As...

  • Hormone-Free
    First of all, adding hormones or steroids to poultry or pork has always been illegal, so if you see “Raised without Hormones” on your package of chicken, you’re allowed to respond with “duh.” As for beef, the USDA has no way to verify the claim, so...

  • Contains Omega-3
    There are three types of omega-3 fatty acids, and the variety found in flax seeds doesn’t have the same nutritional benefits as those found in fatty fish. So if you see flax powder tacked onto an ingredient list (or if the eggs or milk are from an animal...

  • A Good Source of Fiber
    This one is tricky, because it all comes down to what type of fiber the food is a good source of. Soluble and insoluble fibers, like the kind found in oat bran, for example, are useful to your body. Isolated fiber, however, like polydextrose and...

  • Made with Whole Grains
    It’s a good rule of thumb to be wary any time you see “made with” on a label, because sure, there might be a pinch of a whole grain of some sort, it’s most likely a completely negligible amount.

  • Made with Real Fruit
    Sure, there might be peaches and oranges on the box, but the only “real fruit” in the food itself might be white grape juice concentrate, kicked up with a heaping spoonful of “real” high fructose corn syrup. 

  • 11 Health Food Labels that Are Completely Meaningless
    When we’re at the supermarket, thousands of different food products compete for our attention simultaneously. Just about everyone is looking for healthy-sounding options for themselves and their families, so food companies don’t pass up an...

  • 10 Best Restaurants in Boston
    Over the past few years, Boston's dining scene has begun to flourish into an exciting and dynamic community. Gone are the days when this city would try to emulate the food capitals of New York and San Francisco; instead, the wealth of produce from...

  • What Your Favorite Fast-Food Chain Says About You
    What’s your favorite fast food chain? When the craving hits, do you head for the border, the Golden Arches, or the King? Everyone has their fast food preference, for one reason or another. But what does your chain of choice really say about you?...

  • Pepsi
    Since 2005, the PepsiCo Foundation has donated more than $600 million in cash and products to nonprofit agencies in in the environmental, educational, civic, arts, and health and human services fields. Initiatives donated to include Diplomas now (which...

  • General Mills
    It’s been 60 years since the General Mills Foundation was founded in 1954, and they’ve donated more than a half-billion dollars to local nonprofits since then. Their charity programs include everything from the popular Box Tops for Education to wellness...

  • Coca-Cola
    Since 1984, Coca-Cola has donated hundreds of millions of dollars through its Coca-Cola Foundation and 19 local and regional foundations worldwide.  Their goal is to “give back at least 1 percent of our operating income annually to improve the living...

  • Cargill
    This food-processing mega-company has a substantial charitable giving arm, donating $69 million toward building “vibrant and stable communities where we live and work” in 2013 alone. Their donations are focused on food security, education, environmental...

  • Chick-Fil-A
    Chick-Fil-A has donated to more than 700 educational and charitable contributions over the past three years, to the tune of a whopping $68 million. They’ve also donated millions of dollars’ worth of food across the country. 

  • Tyson Foods
    Tyson invests in community projects and non-profits through a grant process, and since 2009 they’ve given away $44.6 million in food given to community charities and $13.4 million in cash donated. 

  • McDonald’s
    The Ronald McDonald House, “a home away from home for sick children and their families,” was founded in 1974, and in 2011 the fast food chain donated $34 million in cash and in-kind donations like burgers and fries to the organization and other charities...

  • In-N-Out
    Since 1984, In-N-Out Burger has been quietly helping abused and neglected children through its Child Abuse Foundation. They raise a fair amount through donor contributions, but they also shoulder the cost of running the foundation, making sure that every...

  • Hormel
    The Hormel Foundation donates to Austin-area nonprofits and institutions including Austin Public Schools and the YMCA, and in 2014 $6.1 million has been set aside to donate to 28 different organizations. 

  • Ben and Jerry’s
    In 1985, Ben & Jerry’s board of directors agreed to set aside 7.5 percent of the company’s pretax profits to philanthropy, and even after their 2000 acquisition by Unilever they still keep that promise. In 2013, this amounted to $2.5 million donated...

  • Campbell’s
    The Campbell’s Soup Foundation has been providing “financial support to local champions that inspire positive change in communities throughout the United States where Campbell Soup Company employees live and work” since 1953. Every year, they donate about...

  • 11 Big Food Companies That Give Millions of Dollars Away
    Nowadays, just about every big company gives at least some money to charity every year, in a whole host of different ways. Not all of them donate very much, but the amount that some of these companies donate is astronomical. 11 Big Food Companies That...

  • #1 Hamasaku, Los Angeles, Calif: Shirako (Cod Sperm)
    The absolute weirdest sushi out there has to be shirako. Also called “cod milt” in the U.S. (so as not to frighten diners), shirako is cod sperm. It is most usually served “gunkan-style” or plain, and is described as “custard–like.” When you think about...

  • #2 The Kitano, New York, NY: Fugu
    One of the most famously ridiculous sushi ingredients is blowfish, otherwise known as fugu. The organs of the blowfish contain tetrodotoxin, a poison which is reportedly 1,000 times more deadly than cyanide. If the fish is not properly sliced, the poison...

  • #3 How Do You Roll, Austin, Texas: Spicy Insectopia Roll
    So you might be in the mood for some lean protein but you don’t want fish. Maybe you should check out the other other other white meat: bugs! How Do You Roll in Austin, Texas came up with the Spicy Insectopia Roll, which is filled with crickets dressed in...

  • #4 The Cowfish, Charlotte and Raleigh, North Carolina: The Nature Boy's WOOOOO–shi BuffalOOOOO–shi Roll
    We love bison. We love sushi. Why not have both? The Nature Boy's WOOOOO–shi BuffalOOOOO–shi Roll from The Cowfish in North Carolina not only is fun to say, it’s a crazy combination of sautéed chipotle bison, fried green tomato, grilled onions, feta...

  • #5 Taka Taka Mexican Sushi, New York, NY: Towi Roll
    One thing is clear: The combination of Mexican and Japanese cuisine is a hit, and Taka Taka Mexican Sushi in New York City is proof. The restaurant offers a full menu of fusion dishes, but the one most likely to knock your socks off is the Towi Roll,...

  • #6 Blue C Sushi, Multiple Locations: Tuna BLT Roll
    Blue C Sushi has a lot of great sushi selections with neat ingredients, which is why they made our list twice! The second raved-about selection that’s totally nontraditional is their Tuna BLT Roll. Basically, it’s like a BLT but with tuna and in a sushi...

  • #7 NeMesis Urban Bistro, Miami, Fla: Tuscan Sushi
    NeMesis took some creative license with their Tuscan Sushi. While there is no rice or nori, prosciutto acts as the wrapper and is stuffed with mascarpone and gorgonzola dolce cheese and then topped with figs. These little sushi-shaped bites, which live...

  • #8 Blue C Sushi, Multiple Locations: Loaded Baked Potato Roll
    What summer picnic would be complete without some potato salad? If you’re feeling creative and are near a Blue C Sushi on the West Coast, maybe you can try out their Loaded Baked Potato Roll instead! Using gunkan, also known as Battleship maki because of...

  • #9 Pubbelly, Miami, Fla.: Porkbelly and Clams
    Pubbelly’s Porkbelly and Clams roll sounds like a crazy “everything but the kitchen sink” situation. The Miami restaurant combines barbecued pork belly with kimchi coleslaw and fried clams into one delicious roll. We’ve never seen a combo quite like this...

  • #10 Tex Wasabi’s, Santa Rosa, Calif.: Jackass Roll
    Any restaurant run by Guy Fieri is bound to be ridiculously over the top. The Jackass Roll at his restaurant Tex Wasabi’s in Santa Rosa is perfect example of Fieri’s love of barbeque, pork products, and over the top recipes. It’s made of barbecued pork,...

  • #11 Sakura Japanese Restaurant, Memphis, Tenn: Alfredo Roll
    One of the fascinating things about sushi in the US is how chefs have made many of the rolls reflective of the food culture of the area. One great example is crawfish sushi, using the small freshwater crustaceans resembling small lobsters found mainly in...

  • #12 Jogasaki Sushi Burrito, Los Angeles, Calif: Sushi Burrito 1A
    You might not think that Mexican and Japanese really go together that well, but once you try a sushi burrito from the Jogasaki food truck in California, you might be singing a different tune. Most of their dishes are available in burrito form, and are...

  • #13 Aloha Cafe, Los Angeles, Calif: Spam Musubi
    Spam Musubi is a beloved snack and lunch in Hawaii, made by placing a slice of grilled Spam on top of a block of rice, wrapped together with a strip of dried seaweed. Whether it’s sushi or not is a contentious issue, but since it mimics the shape and some...

  • #14 Haru Sushi, New York, NY: Broadway Roll
    At face value, the Broadway Roll at Haru Sushi in New York City doesn’t seem too crazy. Tuna, cucumber, and avocado are pretty standard, right? Maybe, but this roll is topped with gold leaf and caviar! Ridiculously fancy! You can eat your golden sushi...

  • Great News: Shake Shack is Bringing Back Crinkle-Cut Fries
    It’s been a little over a year since Shake Shack announced  that they’d be phasing out their long-time favorite side, crinkle-cut fries, and replacing them with fresh hand-cut ones. The reaction was incredibly mixed; some were furious...

  • 6 Inappropriate Food Names You Have to See to Believe
    We have a couple questions for the folks who thought that giving their foods these poorly-thought-out names would be a good idea. One, didn’t you run them by someone who speaks English? Two, did you actually think that they’d sound appetizing...

  • They Have a Huge Cairo Location
    There are Cinnabon locations all over the world, including Karachi, Pakistan, Cyprus, Azerbaijan, Curacao, and Romania. The largest location outside of the United States and Canada is located in the Stars Centre in Cairo, Egypt. 

  • Operators Have Three Options in How to Prepare the Rolls
    Should you decide to open a franchise, you’ll be presented with three options: The rolls can be shipped to you “FTO,” or freezer-to-oven, where all you have to do is bake them; as prepared dough, where dough is thawed and made into rolls on-location; or...

  • The Caramel Pecanbon Has More Calories than the Classic
    The Caramel Pecanbon is their unhealthiest offering by far, packing 1,080 calories, 50 grams of fat, 20 grams of saturated fat, and 76 grams of sugar — nearly double the amount in a can of Coke.

  • They Were the First Chain to Open in Libya after Gaddafi’s Ouster
    A two-level Cinnabon opened in Tripoli in July 2012, and there are plans to open as many as 10 more. 

  • There’s Cinnabon Vodka
    In 2013, Cinnabon teamed up with Pinnacle Vodka to introduce Cinnabon Vodka. We’ll let you know when we find a suitable mixer for it. Hot chocolate maybe?

  • Cupcakes Were Added to the Menu in 2000, but Discontinued
    Hey, they can’t all be winners. Remember PizzaBons?

  • They Use Makara Cinnamon From Indonesia
    The founders spent months tracking down the perfect cinnamon; it’s also the one used for Pillsbury Grands and Cinnamon Toaster Strudels. 

  • The Cinnabon Classic Contains 890 Calories
    It also contains 36 grams of fat, 17 grams of saturated fat, 20 milligrams of cholesterol, and 59 grams of sugar. You might want to share. 

  • The CEO Got the Job Before She Turned 35
    She got her start as a server at a fast casual chain, and worked her way all the way up the ladder to become one of the youngest CEOs in the business. 

  • It’s Owned by FOCUS Brands
    In 2004, Cinnabon was acquired by affiliates of an Atlanta-based private equity firm called Roark Capital Group; in that year Cinnabon along with Carvel, Seattle’s Best, and Moe’s were spun off to create their own company, called FOCUS Brands. 

  • 10 Things You Didn't Know About Cinnabon
    No trip to the mall is complete without a visit to that shrine to the noble cinnamon bun: Cinnabon. But while we bet you start salivating just at the mention of it, we also guarantee that there are a whole lot of things you don’t know about this...

  • A Crowded Room
    “The number one mistake I see when hosts are setting up parties is that they do not consider the flow of traffic,” says Rachel Sherwood, food stylist, culinary and entertaining expert, and author of The Pretty Plate. Fix: Keep food and drink stations...

  • 6 Tacos That Are Worth More Than $6
    A recent article coming out against $6 tacos got us thinking: who's to say that a taco that uses the highest-quality ingredients shouldn't be a little bit more expensive than the rest? These tacos might not be cheap, but they sure are...

  • Il Mulino Prime
    There’s more than enough on the menu for those not interested in steak, but while it may not look the part, this is an undeniably great steakhouse. All steaks are dry-aged for 28 days; bone-in selections include a 16-ounce New York strip, an 18-...

  • Why Do People Eat Food at Starbucks?
    We can understand why someone would want to buy a latte or Frappuccino at Starbucks, but why the food? The sandwiches are pre-packaged, nothing is prepared to order, and the new La Boulange pastries have been less-than-impressive. The sandwiches are small...

  • Labor Day Eating Traditions
    Labor Day is the last gasp of summer, the last day off of work before it starts to turn cold, and the unofficial end of summer for kids getting ready to head back to school. So when it comes time to pick out your Labor Day menu, the most important thing...

  • What are Matzo Balls?
    Matzo balls, or matzah balls, are not only one of the cornerstones of Jewish cuisine, they’re also one of the fundamental components of one of Judaism’s greatest culinary contributions to the world at large, matzo ball soup. But what are these...

  • Where Does Supermarket Sushi Come From?
    Over the past few years, sushi, once solely the domain of Japanese restaurants, has begun to pop up in the unlikeliest of places: supermarkets. Where exactly does supermarket sushi come from? And can it really be trusted? Supermarket sushi is one of those...

  • 6 Dumb Things People Ask When Ordering Food
    Nobody wants to look dumb at a restaurant. Unfortunately, there are some questions and comments that you really shouldn’t be saying to your server unless you want the whole wait staff to be laughing at your behind your back. “Is the Sushi...

  • 6 Crazy Fast Food Facts
    From what’s really in the “eggs” to how much money is spent on marketing to kids, the fast food industry is massive, powerful, and more than a little bit frightening. Taco Bell Meat Isn’t Pretty Here’s what Taco Bell’s...

  • What is Gelato?
    Just like ice cream is firmly engrained in American culture, gelato is a favorite dessert staple in Italy. It looks a lot like ice cream, sure, but what is it exactly? Ice cream is made with primarily full-fat cream, whereas gelato is usually made with...

  • Berries
    When you’re out picking fresh berries, it’s always wise to wash them before eating them, but frozen berries have also contributed to several outbreaks, including a 2013 hepatitis A scare. Don’t forget to wash frozen berries too!

  • Tuna
    All fish needs to be kept very cold from the second it comes out of the water to when it hits the pan, and tuna in particular is especially susceptible to scombrotoxin, which can cause serious cramps and headaches, if it’s stored above 60 degrees...

  • Raw Milk
    You don’t encounter raw milk too often outside of the farm, but we’d strongly advise against drinking any if you’re offered. Because it’s unpasteurized, you take the same risks drinking raw milk as you would by eating raw meat. This risk is an especially...

  • Cantaloupe
    Believe it or not, melons, and cantaloupes in particular, are a common source of food poisoning, because they’re usually not washed before being eaten. Bacteria can be transmitted to the edible part by the knife as it cuts through the rind, and if you’re...

  • Sprouts
    Sprouts are one of the most difficult vegetables to thoroughly clean, and they also grow in warm, wet conditions — the perfect breeding ground for bacteria. Most experts agree that you’d be smart to just steer clear of them entirely. 

  • Oysters and Raw Shellfish
    Oysters and clams are pulled right out of the water (sometimes in less than savory conditions) and are eaten raw, so obviously they’re a little risky. Always smell oysters and other raw shellfish before you eat it; if it smells like anything other than...

  • Meat
    You might be thinking that ground beef is the most common cause of meat-related food poisoning, but it’s actually chicken that’s the worst offender, resulting in nearly 7,000 illnesses, according the SCPI (ground beef is in second place). A good rule of...

  • Raw Eggs
    The risk of ingesting salmonella from raw eggs might be lower than it used to be, but there have still been more than 11,000 egg-related cases in recent years. Salmonella contaminates eggs before they’re even hatched, and is impossible to detect, so while...

  • Leafy Greens
    Because they’re uncooked and eaten by so many, leafy greens are one the most common food poisoning culprits, accounting for 8,836 reported cases of food-borne illness between 1998 and 2008, according to the CDC. Always make sure that vegetables are washed...

  • 9 Foods Most Likely to Cause Food Poisoning
    If there’s one thing we all can agree on, it’s that getting food poisoning can be one of the most miserable experiences imaginable. Thankfully, we know which foods are most likely to make you sick, so be extra-careful when you eat these. 9...

  • What is SPAM?
    Spam, Spam, Spam, Spam… is there any food product in existence that’s been mocked more than Spam? Twinkies, possibly, but deep down, everyone secretly loves Twinkies. We can’t say the same thing for Spam. When it comes to Spam you...

  • Review: ‘Top Chef Duels’ is a Fast-Paced Joyride
    If you’re a fan of Top Chef, you’ll most likely also be a fan of Top Chef Duels, the new Bravo show that premiered on Wednesday and pits two familiar Top Chef faces against each other, with the winner of each episode going on the compete in...

  • Friendly’s: Giant Sundae
    And don’t forget about dessert!

  • Red Lobster: Admiral’s Feast
    Deep-fried paradise:  shrimp, bay scallops, clam strips, and fish, served with mashed potatoes and clocking in at 1,200 calories and 62 grams of fat.

  • Perkins: Southern Fried Chicken Biscuit Platter
    When you see the word “platter,” beware. This one contains two biscuits filled with fried chicken and cheese, topped with cream gravy and more cheese. On the side? Two scrambled eggs, potatoes, and bacon. The calorie count must be astronomical. 

  • Olive Garden: Chicken Crostina
    Olive Garden isn’t just great at making up Italian-sounding words, they’re also good at devising gigantic portions of food. This is a platter of linguine tossed with a creamy garlic-butter sauce, topped with potato-Parmesan crusted chicken breasts sautéed...

  • TGI Friday’s: Cajun Shrimp and Cheese Pasta
    There’s more cheese than anything else on this platter, with an end result of 1,110 calories, 59 grams of fat, and 30 grams of saturated fat. 

  • Cracker Barrel: Grandpa’s Country-Fried Breakfast
    That right there is a country fried steak topped with cream gravy served with a biscuit, two sunny side-up eggs, hash browns, and a bowl of grits on the side. Their website doesn’t give us nutrition information, but we’re not sure we want to know. Grandpa...

  • Cheesecake Factory: Monte Cristo
    Here’s a hearty breakfast: Two slices of French toast stuffed with ham, bacon, scrambles eggs, and Swiss cheese, topped with powdered sugar and served with strawberry preserves and potatoes. This packs in a whopping 1,970 calories and 54 grams of...

  • Applebee’s: Trio
    This heaping platter is a part of Applebee’s “Trios” promotion, where you get three appetizers for a set price. This one is a combination of Mini Chicken Ranchers, Dynamite Shrimp, and Buffalo wings and contains well over 1,000 calories. 

  • Cheesecake Factory: Chicken Bellagio
    This platter of breaded chicken on top of basil pasta with creamy Parmesan sauce, topped with arugula and prosciutto, contains a whopping 1,980 calories and 30 grams of saturated fat. 

  • Applebee’s: Provolone-Stuffed Meatballs with Fettuccine
    This item isn’t on the menu any more, but it’s never a good idea to top creamy fettuccine Alfredo with cheese-stuffed meatballs and call that a meal. Breadsticks are larger than they appear!

  • You Won't Believe These Insane Chain Restaurant Portions
    It’s an undeniable fact that over the past several decades Americans’ waistlines have gotten larger. And along with our waistlines, the portions that we’re served in restaurants has increased as well, to astronomical levels. You Won'...

  • Chicken Nuggets: How Are They Made?
    Chicken nuggets are one of those foods that are beloved by children, for multiple reasons. One, they’re fried. Two, they’re salty. Three, they generally taste pretty good. Four, they’re made from the most inoffensive type of meat,...

  • #1 "Good Eats"
    The best cooking show in the history of Food Network was the revolutionary Good Eats, created and hosted by Alton Brown, a former cinematographer who went to cooking school and decided to start his own show after being unsatisfied by the cooking shows...

  • #2 "Molto Mario"
    American audiences were first introduced to superstar chef Mario Batali in 1996, when this no-frills cooking show quietly first hit the airwaves. Over the course of 78 episodes, Batali took viewers on a full tour of Italy, exploring the cuisines of each...

  • #3 "Essence of Emeril"
    Emeril Lagasse is best known for his catchphrase “Bam!” and it was on this show, which ran from 1994 to 1996 and again from 2000 to 2007, that he coined it. For those used to the big, loud Emeril of his long-running live show, his stand-and-stir show...

  • #4 "30 Minute Meals"
    When 30 Minute Meals debuted in fall 2001, it was a breath of fresh air for a network looking for a new twist to what had become a tired format. Bubbly host Rachael Ray caught some flack due to her lack of formal training, but her show’s formula —...

  • #5 "Everyday Italian"
    Giada DeLaurentiis’ wide grin and easygoing attitude attracted viewers in droves to Everyday Italian, where she’d prepare Italian classics with an American flare. Along with Rachael Ray, Giada ushered in a new, more casual era for Food Network, and the...

  • #6 "Barefoot Contessa"
    If you want to be put into a relaxed mood while simultaneously overcome with jealousy towards those who spend their days entertaining in the Hamptons, turn on an episode of Barefoot Contessa, which has been on the air since 2002, and watch host Ina Garten...

  • #7 "Too Hot Tamales"
    Susan Feniger and Mary-Sue Milliken hosted what might have been the most unabashedly fun straight-ahead cooking show in Food Network history. Running for 396 episodes between 1995 and 1999, Too Hot Tamales featured the two chefs (and longtime friends)...

  • #8 "Cooking Live"
    The thought of doing a live cooking show, while taking callers at the same time, would today be considered just about impossible, but Sara Moulton did just that nearly every weeknight from 1997 to 2003. Her simple approach to classic recipes, self-...

  • #9 "Taste"
    “Remember, life is a matter of taste,” the elegantly poised David Rosengarten would tell viewers at the end of every episode of this show after sampling his cooking and taking a sip of wine. Taste, which was one of the original Food Network programs and...

  • #10 "Tyler’s Ultimate"
    On the air since 2003, Tyler Florence’s Tyler’s Ultimate fused the best of both worlds: travel and stand-and-stir cooking. The concept was brilliant: Tyler travels the world in search of the origins of one particular dish as well as different variations,...

  • #11 "East Meets West"
    Chef Ming Tsai is a wizard of Asian cooking, and on this show, which ran for five seasons, he not only demonstrated his deep knowledge of all things Asian but also seamlessly fused Asian and Western techniques and recipes into something truly unique and...

  • #12 "Melting Pot"
    Arguably, no Food Network show has done more to promote the food of different cultures than Melting Pot, which aired from 2001 to 2002. With a goal of “exploring the rich tapestry of ethnic cuisines,” it featured a rotating roster of hosts preparing the...

  • The Food Network's 12 Best Cooking Shows of All Time
    Let’s face it: we all have a special place in our hearts for old-school Food Network. Since day one, it’s brought some great chefs and food personalities into our homes, not only showing us how to prepare great meals but entertaining us at the...

  • What are Maraschino Cherries?
    Maraschino cherries are a staple at just about every bar, garnishing everything from Manhattans to Shirley Temples. They’re also a popular sundae topper; when we say “pretty please with a cherry on top,” that’s the cherry we’...

  • Canned Foods
    Canning food is one of the major methods pf preservation, and it’s true that once something is canned, it’ll be a very, very long time before it goes bad. Up to 30 years in most cases!

  • Dried Corn
    Dried corn is completely moisture-free, so it’ll stay good for years as long as it’s kept in a dry place. 

  • Hardtack
    These rock-hard crackers were a major food for soldiers during the Civil War, and never went bad because they’re basically moisture-free. They were flavor-free too, but at least they keep you from starving!

  • Powdered Milk
    As long as it’s kept in a cool, dry place, powdered milk will last indefinitely. 

  • Cup Noodles
    Cup Noodles containers are airtight and the noodles are bone-dry, a winning combination for food immortality. 

  • Maple Syrup
    As long as you keep it sealed, maple syrup, like honey, will never go bad. 

  • Peanut Butter
    No need to refrigerate peanut butter; the oils in it keep water at bay.

  • Corn Syrup
    Like honey and corn starch, corn syrup will also last indefinitely as long as it’s sealed. 

  • Corn Starch
    Keep corn starch tightly sealed in a cool, dry place and it’ll last forever. 

  • Dried Beans
    If kept in an airtight, dark container, dried beans will last forever. Old beans might not taste so great and will need extra soaking time before cooking, but they’ll certainly be edible. 

  • Rice
    When stored in a sealed, airtight container, raw white rice can last up to 30 years. 

  • Salt and Sugar
    Salt is a mineral and sugar are crystals, and neither go bad. They might clump up if exposed to moisture, but if properly stored they never spoil. 

  • Honey
    Honey molecules are what’s called hygroscopic, which means that they absorb water extremely well. Archaeologists have actually discovered honey in Egyptian tombs that was still edible! If stored away from humidity in a sealed container, it’ll last pretty...

  • 13 Foods That Last Forever
    There comes a time every so often when it becomes obvious that the pantry is due for a cleaning. We toss the old chips and candy, the expired cereal and old cookies, but there are always certain items we encounter where we’re simply not sure if they...

  • They Run a Group Running Club and a Table Tennis League
    Once a month in New York, Philadelphia, and D.C., Shack Track and Field sponsors a group run where participants get free burgers and beers at the end of it. There’s also a table tennis league that’s open to the public in Coral Gables, Florida....

  • Each Menu is Slightly Different
    The “concretes” sold at each location are unique to the location. 

  • Guy Fieri’s New Atlantic City Eatery is Actually Really Good
    Guy Fieri hasn’t gotten the best press for his restaurants lately; his most recent concept, Times Square’s Guy’s American Kitchen & Bar, is infamous at this point. At the same time, Atlantic City’s reputation has taken a bit of...

  • Wendy’s
    If you’re looking for a healthy sandwich at Wendy’s, it’s also best to stick with grilled chicken. Ultimate Chicken Grill Sandwich: Grilled whole chicken breast with honey mustard, lettuce, and tomato on an artisan-style bun. 370 calories, 7 grams total...

  • Burger King
    This chain has worked to expand its healthy offerings recently. Tendergrill Chicken Sandwich (without mayo): White meat chicken fillet with shredded lettuce and tomatoes, on an artisan-style bun. 320 calories, 5 grams total fat, 1 gram saturated fat, 750...

  • McDonald’s
    It’s best to stick with the grilled chicken sandwich of you’re looking for a healthy option here. Premium Grilled Chicken Classic Sandwich: White meat grilled chicken breast filet, lettuce, a tomato slice, and mayonnaise on a bakery-style bun....

  • Jimmy John’s
    If you want to stay healthy at Jimmy John’s, stick with the “Plain Slims” loaded with veggies. Turkey Breast: On a white roll. 420 calories, 3 grams of fat, 0 grams saturated fat, 1,190 milligrams sodium. Roast Beef: On a white roll. 450 calories, 5.5...

  • Togo's
    This sandwich shop, often attached to Dunkin’ Donuts, has a sandwich option for health-conscious diners.Half albacore tuna sandwich: Albacore tuna salad with relish and light mayo. 330 calories, 8 grams total fat, 1.5 grams saturated fat,...

  • Potbelly Sandwich Shop
    This Chicago-based toasted sandwich maven has one ultra-healthy sandwich on the menu.Skinny mushroom melt: Mushrooms, Swiss, cheddar, and provolone cheeses on "thin-cut" bread. 348 calories, 127 calories from fat, 14 grams total fat, 8...

  • Quiznos
    This national sandwich chain has one menu item that fits the bill.Cantina Chicken Flatbread Sammie: Chicken, tomatoes, sautéed mushrooms, sautéed onions, and honey bourbon mustard on flatbread. 270 calories, 70 calories from fat, 7 grams...

  • Subway
    Surprisingly, the chain that’s considered to be at the forefront of healthy fast-food dining only has two sandwiches that fit the bill here.6" oven-roasted chicken sub: 320 calories, 40 calories from fat, 5 grams total fat, 1.5 grams...

  • Au Bon Pain
    This fast-food chain is known more for their breakfast options than lunch ones; however, there are two half sandwiches on the menu that will keep your waistline trim.Half roast beef and brie sandwich on a farmhouse roll: Roast beef, brie,...

  • Panera Bread
    This sandwich café and bakery offers a wide variety of freshly made food options, including three ultra-healthy half sandwiches.Half tomato and mozzarella and tomato on ciabatta panini: Fresh mozzarella, roasted and fresh tomatoes, basil, and...

  • Così
    With their signature flatbread and use of premium ingredients, it’s no surprise that this chain has three sandwiches that fit the bill.Fire-roasted veggie sandwich on rustic bread: Red and yellow peppers, eggplant, artichoke hearts,...

  • Arby's
    This roast beef sandwich giant has three menu items that fit the bill when it comes to the "ideal" healthy sandwich.Jr. Roast Beef Sandwich: Thin-sliced roast beef on a toasted sesame seed bun. 210 calories, 60 calories from fat, 6 grams...

  • They Catered a Wedding…
    …But don’t expect them to cater yours. In order to win the ultimate wedding prize, one couple created a YouTube video that got national attention and the chain took notice. 

  • They’re Switching Over to Hand-Cut Fries
    Because the original location was so small, there was no space to hand-cut fries, so they were forced to use frozen crinkle-cut fries, which left some wanting. In response, last year they announced that all new locations would serve hand-cut fries, and...

  • They Run a Group Running Club and a Table Tennis League
    Once a month in New York, Philadelphia, and D.C., Shack Track and Field sponsors a group run where participants get free burgers and beers at the end of it. There’s also a table tennis league that’s open to the public in Coral Gables, Florida. Tournaments...

  • They Have Their Own Signature Wine and Beer
    Frog’s Leap Winery makes exclusive red and white wines for the chain, and Brooklyn Brewery created a beer especially for them as well, called Shackmeister Ale. 

  • Paint Scrapers are Used to Flip the Patties
    Their burgers are made by taking a ball of fresh-ground beef and “masking” it down onto the flat-top, giving it that trademark crust. It’s not easy to pry them off of the griddle due to the fact that they’re stuck on there, so paint scrapers needed to be...

  • They Won the 2014 Burger Bash
    Their special creation for the 2014 South Beach Wine and Food Festival, a cheeseburger topped with beer-marinated crispy shallots and Shack Sauce called the MeisterShack, won the Burger Bash, and we can tell you from experience that it was good. 

  • They Serve Breakfast, But Only in One Airport
    If you happen to find yourself inside Delta’s Terminal 4 at New York’s JFK Airport before 11 a.m., you can snag yourself the only breakfast served by Shake Shack at their two locations there. Offerings include sausage, egg, and cheese; bacon, egg, and...

  • There’s a Secret Menu
    As we’ve extensively covered, the friendly folks at Shake Shack will be more than happy to whip up just about anything you can think of as long as it uses the ingredients on hand, from a grilled cheese with tomato sandwich to a “Chicago-style” burger....

  • Each Menu is Slightly Different
    The “concretes” sold at each location are unique to the location. 

  • The Original Location Sells 150 Pounds of Frozen Custard Daily
    The menu changes daily, with lots of varieties unique to each location, even internationally. Gotta try them all!

  • 10 Things You Didn’t Know About Shake Shack
    Shake Shack is on its way to becoming one of the most beloved burger joints in the world. From its humble beginnings in a Manhattan park, it now has locations across the globe, as well as hordes of loyal devotees. But behind the hoopla there’s a...

  • Man Eats Pizza While Foster Child Dies in Hot Car
    Every summer, it seems like we hear a story about a child dying after being accidentally left in a hot car every other day. Usually the caretaker at fault forgets about the child while at work or some other important obligation, but on July 24 29-year-old...

  • What is Panettone?
    Come Christmastime, an increasing number of supermarkets and specialty shops around the world are stocking what’s called panettone, and even though its origins are in Italy, it just might become your new favorite Christmas dinner tradition. [related...

  • Taco Bell Happy Hour
    Every day from 2 to 5 p.m., most locations of Taco Bell have a happy hour, or what they call a “Happier Hour,” most likely to avoid any confusion with its boozier cousin. Between those hours, a handful of drinks and “Loaded Grillers...

  • Wendy’s
    If you’re looking for a healthy sandwich at Wendy’s, it’s also best to stick with grilled chicken. Ultimate Chicken Grill Sandwich: Grilled whole chicken breast with honey mustard, lettuce, and tomato on an artisan-style bun. 370 calories, 7 grams total...

  • Burger King
    This chain has worked to expand its healthy offerings recently. Tendergrill Chicken Sandwich (without mayo): White meat chicken fillet with shredded lettuce and tomatoes, on an artisan-style bun. 320 calories, 5 grams total fat, 1 gram saturated fat, 750...

  • McDonald’s
    It’s best to stick with the grilled chicken sandwich of you’re looking for a healthy option here. Premium Grilled Chicken Classic Sandwich: White meat grilled chicken breast filet, lettuce, a tomato slice, and mayonnaise on a bakery-style bun....

  • Jimmy John’s
    If you want to stay healthy at Jimmy John’s, stick with the “Plain Slims” loaded with veggies. Turkey Breast: On a white roll. 420 calories, 3 grams of fat, 0 grams saturated fat, 1,190 milligrams sodium. Roast Beef: On a white roll. 450 calories, 5.5...

  • Togo's
    This sandwich shop, often attached to Dunkin’ Donuts, has a sandwich option for health-conscious diners.Half albacore tuna sandwich: Albacore tuna salad with relish and light mayo. 330 calories, 8 grams total fat, 1.5 grams saturated fat,...

  • Potbelly Sandwich Shop
    This Chicago-based toasted sandwich maven has one ultra-healthy sandwich on the menu.Skinny mushroom melt: Mushrooms, Swiss, cheddar, and provolone cheeses on "thin-cut" bread. 348 calories, 127 calories from fat, 14 grams total fat, 8...

  • Quiznos
    This national sandwich chain has one menu item that fits the bill.Cantina Chicken Flatbread Sammie: Chicken, tomatoes, sautéed mushrooms, sautéed onions, and honey bourbon mustard on flatbread. 270 calories, 70 calories from fat, 7 grams...

  • Subway
    Surprisingly, the chain that’s considered to be at the forefront of healthy fast-food dining only has two sandwiches that fit the bill here.6" oven-roasted chicken sub: 320 calories, 40 calories from fat, 5 grams total fat, 1.5 grams...

  • Au Bon Pain
    This fast-food chain is known more for their breakfast options than lunch ones; however, there are two half sandwiches on the menu that will keep your waistline trim.Half roast beef and brie sandwich on a farmhouse roll: Roast beef, brie,...

  • Panera Bread
    This sandwich café and bakery offers a wide variety of freshly made food options, including three ultra-healthy half sandwiches.Half tomato and mozzarella and tomato on ciabatta panini: Fresh mozzarella, roasted and fresh tomatoes, basil, and...

  • Così
    With their signature flatbread and use of premium ingredients, it’s no surprise that this chain has three sandwiches that fit the bill.Fire-roasted veggie sandwich on rustic bread: Red and yellow peppers, eggplant, artichoke hearts,...

  • Arby's
    This roast beef sandwich giant has three menu items that fit the bill when it comes to the "ideal" healthy sandwich.Jr. Roast Beef Sandwich: Thin-sliced roast beef on a toasted sesame seed bun. 210 calories, 60 calories from fat, 6 grams...

  • The Getty Center: Where to Eat
    The Getty Center, one of Los Angeles’ architectural gems, is renowned for its history, museum, gardens, research institute, and stunning views. No trip to L.A. is complete without a visit, but a day spend touring the grounds can certainly make you...

  • What is Mascarpone?
    Even if you’d never heard of the fresh, creamy Italian cheese known as mascarpone, you’ve most likely eaten it. It’s one of the primary ingredients in the classic Italian dessert tiramisu, and can also be found in some pasta dishes and...

  • Wendy’s
    If you’re looking for a healthy sandwich at Wendy’s, it’s also best to stick with grilled chicken. Ultimate Chicken Grill Sandwich: Grilled whole chicken breast with honey mustard, lettuce, and tomato on an artisan-style bun. 370 calories, 7 grams total...

  • Burger King
    This chain has worked to expand its healthy offerings recently. Tendergrill Chicken Sandwich (without mayo): White meat chicken fillet with shredded lettuce and tomatoes, on an artisan-style bun. 320 calories, 5 grams total fat, 1 gram saturated fat, 750...

  • McDonald’s
    It’s best to stick with the grilled chicken sandwich of you’re looking for a healthy option here. Premium Grilled Chicken Classic Sandwich: White meat grilled chicken breast filet, lettuce, a tomato slice, and mayonnaise on a bakery-style bun....

  • Jimmy John’s
    If you want to stay healthy at Jimmy John’s, stick with the “Plain Slims” loaded with veggies. Turkey Breast: On a white roll. 420 calories, 3 grams of fat, 0 grams saturated fat, 1,190 milligrams sodium. Roast Beef: On a white roll. 450 calories, 5.5...

  • Togo's
    This sandwich shop, often attached to Dunkin’ Donuts, has a sandwich option for health-conscious diners.Half albacore tuna sandwich: Albacore tuna salad with relish and light mayo. 330 calories, 8 grams total fat, 1.5 grams saturated fat,...

  • Potbelly Sandwich Shop
    This Chicago-based toasted sandwich maven has one ultra-healthy sandwich on the menu.Skinny mushroom melt: Mushrooms, Swiss, cheddar, and provolone cheeses on "thin-cut" bread. 348 calories, 127 calories from fat, 14 grams total fat, 8...

  • Quiznos
    This national sandwich chain has one menu item that fits the bill.Cantina Chicken Flatbread Sammie: Chicken, tomatoes, sautéed mushrooms, sautéed onions, and honey bourbon mustard on flatbread. 270 calories, 70 calories from fat, 7 grams...

  • Wendy’s
    If you’re looking for a healthy sandwich at Wendy’s, it’s also best to stick with grilled chicken. Ultimate Chicken Grill Sandwich: Grilled whole chicken breast with honey mustard, lettuce, and tomato on an artisan-style bun. 370 calories, 7 grams total...

  • Burger King
    This chain has worked to expand its healthy offerings recently. Tendergrill Chicken Sandwich (without mayo): White meat chicken fillet with shredded lettuce and tomatoes, on an artisan-style bun. 320 calories, 5 grams total fat, 1 gram saturated fat, 750...

  • McDonald’s
    It’s best to stick with the grilled chicken sandwich of you’re looking for a healthy option here. Premium Grilled Chicken Classic Sandwich: White meat grilled chicken breast filet, lettuce, a tomato slice, and mayonnaise on a bakery-style bun....

  • Jimmy John’s
    If you want to stay healthy at Jimmy John’s, stick with the “Plain Slims” loaded with veggies. Turkey Breast: On a white roll. 420 calories, 3 grams of fat, 0 grams saturated fat, 1,190 milligrams sodium. Roast Beef: On a white roll. 450 calories, 5.5...

  • Togo's
    This sandwich shop, often attached to Dunkin’ Donuts, has a sandwich option for health-conscious diners.Half albacore tuna sandwich: Albacore tuna salad with relish and light mayo. 330 calories, 8 grams total fat, 1.5 grams saturated fat,...

  • Potbelly Sandwich Shop
    This Chicago-based toasted sandwich maven has one ultra-healthy sandwich on the menu.Skinny mushroom melt: Mushrooms, Swiss, cheddar, and provolone cheeses on "thin-cut" bread. 348 calories, 127 calories from fat, 14 grams total fat, 8...

  • Quiznos
    This national sandwich chain has one menu item that fits the bill.Cantina Chicken Flatbread Sammie: Chicken, tomatoes, sautéed mushrooms, sautéed onions, and honey bourbon mustard on flatbread. 270 calories, 70 calories from fat, 7 grams...

  • Subway
    Surprisingly, the chain that’s considered to be at the forefront of healthy fast-food dining only has two sandwiches that fit the bill here.6" oven-roasted chicken sub: 320 calories, 40 calories from fat, 5 grams total fat, 1.5 grams...

  • Au Bon Pain
    This fast-food chain is known more for their breakfast options than lunch ones; however, there are two half sandwiches on the menu that will keep your waistline trim.Half roast beef and brie sandwich on a farmhouse roll: Roast beef, brie,...

  • Panera Bread
    This sandwich café and bakery offers a wide variety of freshly made food options, including three ultra-healthy half sandwiches.Half tomato and mozzarella and tomato on ciabatta panini: Fresh mozzarella, roasted and fresh tomatoes, basil, and...

  • Così
    With their signature flatbread and use of premium ingredients, it’s no surprise that this chain has three sandwiches that fit the bill.Fire-roasted veggie sandwich on rustic bread: Red and yellow peppers, eggplant, artichoke hearts,...

  • Arby's
    This roast beef sandwich giant has three menu items that fit the bill when it comes to the "ideal" healthy sandwich.Jr. Roast Beef Sandwich: Thin-sliced roast beef on a toasted sesame seed bun. 210 calories, 60 calories from fat, 6 grams...

  • Subway
    Surprisingly, the chain that’s considered to be at the forefront of healthy fast-food dining only has two sandwiches that fit the bill here.6" oven-roasted chicken sub: 320 calories, 40 calories from fat, 5 grams total fat, 1.5 grams...

  • Au Bon Pain
    This fast-food chain is known more for their breakfast options than lunch ones; however, there are two half sandwiches on the menu that will keep your waistline trim.Half roast beef and brie sandwich on a farmhouse roll: Roast beef, brie,...

  • Panera Bread
    This sandwich café and bakery offers a wide variety of freshly made food options, including three ultra-healthy half sandwiches.Half tomato and mozzarella and tomato on ciabatta panini: Fresh mozzarella, roasted and fresh tomatoes, basil, and...

  • Così
    With their signature flatbread and use of premium ingredients, it’s no surprise that this chain has three sandwiches that fit the bill.Fire-roasted veggie sandwich on rustic bread: Red and yellow peppers, eggplant, artichoke hearts,...

  • Arby's
    This roast beef sandwich giant has three menu items that fit the bill when it comes to the "ideal" healthy sandwich.Jr. Roast Beef Sandwich: Thin-sliced roast beef on a toasted sesame seed bun. 210 calories, 60 calories from fat, 6 grams...

  • Stinkheads
    A native Alaskan delicacy, stinkheads are unfortunately just what they sound like: King salmon heads are either buried in fermentation pits in the ground or put into barrels or plastic bags and simply left alone for weeks at a time. The resulting product...

  • Igunaq
    Every wonder how the Inuit preserve their meat? They cut it up (usually walrus or other marine mammals) into huge steaks, bury it in the ground for months (allowing it to ferment during autumn and freeze over the winter) and then eat it. A valuable...

  • Fesikh
    A popular dish during Egypt’s Sham-el-Nessim festival, this ancient dish is made by drying mullet in the sun before preserving it in salt. Recipes are passed down between generations, and it’s not an easy one to get right: fesikh poisonings are common....

  • Hákarl
    One of the most divisive foods on the planet, hákarl is, essentially, rotten shark, and it’s a delicacy in Icelend. To make it, a gutted basking shark is placed in a hole of gravelly sand. The whole thing is covered with sand and heavy stones to weigh it...

  • Tempeh
    Tempeh is a staple source of protein in its native Indonesia, and is a stand-in for meat all around the world. To produce it, whole soybeans are soaked, de-hulled, partially cooked, then mixed with vinegar and a little fermentation starter, then spread...

  • Sauerkraut
    Like kimchi, sauerkraut is also fermented cabbage. It’s super-simple to make: shred cabbage, mix in salt, and let it all hang out for a while. Not only is it the best way to top a hot dog, it’s also great for digestion.

  • Cheese
    Ask any cheesemaker, and they’ll tell you that making cheese is the art of controlling rot. Milk is treated with bacteria and enzymes to curdle it, then the curds are cut, formed, and given some TLC for days, weeks, or months until the cheese is ripe....

  • Kimchi
    Kimchi is a hallmark of Korean cuisine, and it’s made by slathering cabbages with a salty, spicy mixture, sealing it airtight in a jar, and letting it sit for a few days. 

  • Miso
    This Japanese staple is most commonly found in miso soup in the U.S., but is also used in sauces, spreads, and marinades. In order to make it, soybeans are left to ferment with salt and bacteria called Aspergillus oryzae. Barley, rice, and wheat are also...

  • Aged Beef
    To dry-age beef, slabs of it are allowed to sit in a temperature- and humidity-controlled room for up to three weeks while it develops a crust, usually complete with mold. All of this is cut away after the dry-aging is complete, however, and you’re left...

  • 10 Foods We Only Eat When They're Rotten
    We tend to go through life thinking that if something is rotten, it’s a sign that it’s time to throw it out. But in fact, food that’s begun to rot is eaten all around the world, and you most likely eat it as well. 10 Foods We Only Eat...

  • Best of New Orleans #31
    Every day during the month of August, we’re highlighting one restaurant from our recent ranking of the 31 Best Restaurants in New Orleans. Today’s restaurant, Maurepas Fine Foods, is #31 on our list. [slideshow:919971] Owner and chef Michael...

  • New Orleans’ 31 Best Restaurants
    There are few cities that are as renowned for their food as New Orleans, Louisiana. The Crescent City has a food culture all its own, with insanely delicious po’ boys, hushpuppies, and other specialties that put it on the map lurking around...

  • Look What These 15 Restaurants Do With Grilled Cheese
    When we think of a grilled cheese sandwich, we most likely think of that classic childhood favorite: a couple slices of American cheese in between two slices of white bread, heated in a pan with a little butter until it’s toasted and melty. With a...

  • 10 Mind-Blowing Facts about Food Waste in America
    The folks at Sealed Air recently released the results of their 2014 Food Waste Survey, and the numbers are stunning. While the global demand for food has increased exponentially as the population of developing countries skyrockets, more than a third of...

  • What is a Chimichanga?
    A chimichanga is, simply put, a deep-fried burrito. Yes, it’s delicious, and yes, it’s incredibly unhealthy. They’re most popular in the southwestern United states as well as the Mexican states of Sinaloa and Sonora, and while they...

  • Is Anybody Watching the Food Network?
    There’s no denying that Food Network has been a cultural game-changer. It’s launched the careers of countless celebrity chefs and arguably sparked “foodie” culture in America as we know it. But how many people actually watch it? To...

  • These Are the 11 Dirtiest Things in Every Restaurant
    We tend to assume that when we go to a restaurant, everything will be spotless and sanitary. And for the most part, it is; no restaurant wants to make its customers sick. But some spots are more or less impossible to fully clean, and they’re the...

  • 10 Crazy Dine & Dash Stories
    One of the truly unforgiveable offenses in the culinary world is the “dine and dash.” Leaving a restaurant without paying not only cuts into the restaurant’s bottom line, it’s mean, rude, and occasionally forces the server to cover...

  • Are These America's Worst Supermarkets?
    We all have a love-hate relationship with the supermarket. But anyone who’s shopped at more than one knows that some are much better than others. Every year, Consumer Reports releases a list of the best and worst supermarkets, and these are the...

  • 19 Goofy Things You Didn't Know About Food at Disney Parks
    At Disney World and Disneyland, literally everything has been thought of. The “imagineers” have been tasked with creating a perfect little world for everyone who visits, and they actually gave a lot more thought to the food served there than...

  • 1) Commander’s Palace
    A slice of New Orleans dining history — it opened in 1880 — this culinary landmark has long been collecting accolades for everything from its service, to its wine list and its "haute Creole" cuisine. Two of its alumni, it might be noted, are Paul...

  • 2) Galatoire’s
    A Bourbon Street landmark, Galatoire’s has been serving classic Creole, New Orleans style cuisine for many generations. The immense menu has changed little over the past century-plus and is full of things like turtle soup au sherry, oysters en...

  • 3) August
    John Besh is one of the most interesting and ambitious chefs in the Crescent City today. The American menu at this splendid eatery shows his love for, and understanding of, French, Italian, and high-level American cuisine; much of it...

  • 4) Peche Seafood Grill
    Donald Link’s top entry on our ranking, Peche demonstrates that the chef can glorify fish just as well as he does pork. Named one of Bon Appetit’s Top 50 New Restaurants in 2013 and the home of James Beard Award winner for Best Chef — South Ryan Prewitt,...

  • 5) Cochon
    A serious cult favorite since it opened in 2006, Cochon is the domain of pork-loving chef Donald Link, proprietor of the popular Herbsaint and winner of a James Beard Award for his Real Cajun cookbook. Inspired by Cajun and Creole...

  • 6) Domenica
    Chef Alon Shaya (recently nominated for a James Beard Award for Best Chef — South) serves some of America's best pizza at John Besh Restaurant Group's New Orleans restaurant Domenica (Italian for "Sunday") in the renovated and historic Roosevelt...

  • 7) Herbsaint
    Chef Donald Link is the latest in a long line of world-class chefs to hone his chops in New Orleans, incorporating the city’s flavors and vitality into his cooking. Link is also the man behind the now-legendary Cochon. Herbsaint is his more...

  • 8) Root
    This Central Business District gem serves cutting edge modern American fare under the helm of chef and co-owner Philip Lopez, who opened the restaurant in November 2011 to near-universal acclaim. His menu is all over the map, in the best way possible; the...

  • 9) SoBou
    Short for South of Bourbon, SoBou is the Commander’s Family’s “saloon”-style restaurant, focused on elevated bar food and great cocktails. One look at the menu tells you all you need to know that this place is all about having a great time: crispy boudin...

  • 10) Willie Mae’s Scotch House
    You haven’t truly had fried chicken until you’ve had it from Willie Mae’s, a legendary restaurant located in New Orleans’ Fifth Ward since 1956. Look around the two no-frills dining rooms and you’ll see nothing but fried chicken, even though other...

  • 11) Domilise’s
    The conversation about New Orleans' best po'boys is a serious enough one to have set The Times-Picayune's own restaurant critic Brett Anderson on one of the city's most cherished endeavors: to find the best roast beef po'boy. Sure, that meant hitting up...

  • 12) The Camellia Grill
    Founded in 1946, this Carrollton landmark is nothing short of legendary. Undoubtedly one of the world’s finest diner-style restaurants, the crowds line up on a daily basis not just for the retro charm and friendly service, but for legendary chocolate...

  • 13) Bayona
    Chef Susan Spicer was one of the pioneers of locally-sourced “slow food” in New Orleans, and for the past 23 years she’s been holding down one of the city’s most consistently good restaurants, Bayona. She draws influence from everywhere from the...

  • 14) Jacques-Imo’s
    Jack Leonardi’s style of cooking is big, bold, and undeniably delicious, and at Jacques-Imo’s (which is a play on his name), his brand of “real Nawlin’ food” is the center of the action at a restaurant and bar that also turns into a nightly party. The...

  • 15) Red Fish Grill
    Ralph Brennan’s casual seafood spot has made a name for itself on Bourbon Street not just as a respite from the party outside the front door, but as one of the best places in town to sample the finest Gulf seafood, cooked according to classic Cajun and...

  • 16) Emeril’s
    At this point, Emeril Lagasse can be resting on his laurels, content in his standing as the country’s most well-known New Orleans chef with a roster of 13 restaurants from Orlando to Las Vegas, but at his flagship New Orleans restaurant, the one that...

  • 17) Drago’s
    It’s rare that one food item puts a restaurant on the map, but at Drago’s, which has one location in Metairie and another in the Hilton Riverside, it’s all about the Charbroiled Oysters. The menu claims that this is “the single best bite of food in New...

  • 18) Dooky Chase
    Since 1941, Dooky Chase has been a Treme Creole landmark, all thanks to the now 91-year-old chef and owner, Leah Chase. Her unique breed of down-home Creole cooking has made this restaurant a must-visit, and when it was nearly destroyed in Hurricane...

  • 19) Clancy’s
    Since the beginning of the last century, the space on the corner of Annunciation and Webster has been either a restaurant, bar, or both, and since the 1940’s it has been the home Clancy’s. Originally a typical po’boy eatery and local watering hole, it...

  • 20) Parkway Bakery
    Located in Mid-City New Orleans, this local favorite is renowned for their version of the southern classic: the po’boy. The Wall Street Journal, Travel and Leisure, and The Food Network are just a few who have recognized the establishment as serving the...

  • 21) Coquette
    Chef and co-owner Michael Stoltzfus grew up on a 140 acre working dairy farm on the eastern shore of Maryland, which may explain his regionally-sourced menu that changes with the seasons and includes fried gulf shrimp with chili jam, horseradish, and...

  • 22) Gautreau’s
    At a time when some the most celebrated restaurants in the country boast a casual and relaxed atmosphere, Gautreau’s remains unapologetically fine and formal. Chef Sue Zemanick is the star of this culinary show, as for years she has garnered critical...

  • 23) La Petite Grocery
    Executive chef and co-owner Justin Devillier is a decorated member of the New Orleans restaurant scene; in 2008 he was singled out as the “Chef to Watch” by The Times-Picayune, and in 2009 the New Orleans City Business Culinary Connoisseurs named him one...

  • 24) MiLa
    Located in the Renaissance Pere Marquette Hotel, MiLa chefs Slade Rushing and Allison Vines-Rushing heavily emphasize the produce and foodstuffs they source from regional farms, marrying traditional Southern classics with fresh and unorthodox ingredients...

  • 25) Mahony’s
    This destination serves chicken liver and soft-shell crab po’boys, a delicious spin on local tradition. Mahony's claims to be the "finest restaurant" in New Orleans, and the shop prides itself on Southern hospitality and both new and...

  • 26) Dickie Brennan's Steakhouse
    This French Quarter power broker staple is located in a clubby, basement-level space, and is a regular hangout for the city’s wheelers and dealers and high-rollers. With a swanky bar and six private dining rooms, Dickie Brennan’s serves...

  • 27) The Joint
    Opened in 2004 by Jenny and Pete Breen, The Joint has made a reputation for itself in both the New Orleans culinary community and the national barbecue scene. It was featured on Diners, Drive-ins, and Dives in 2008 and it’s easy to see why, as their menu...

  • 28) Lüke
    You’ll be seeing a lot of John Besh on this list, and with good reason: he’s quite possibly the reigning king of New Orleans fine dining at the moment. At Lüke, his homage to the grand Franco-German brasseries once popular in New Orleans, he demonstrates...

  • 29) Mother’s
    There’s no other restaurant quite like Mother’s, which has stood guard since 1938, when the skyscrapers that surround it on Poydras street were still low-slung rooming houses and waterfront taverns. Folks line up daily to try the offerings from this...

  • 30) Boucherie
    In May 2011, chef Nathanial Zimet was shot three times and critically wounded during an attempted robbery, but the New Orleans culinary community rallied around him; his kitchen staff kept the restaurant open, and some of his customers and colleagues...

  • 31) Maurepas Fine Foods
    Owner and chef Michael Doyle’s belief that Southern food is both inclusive and hip is demonstrated by Maurepas’ often lengthy wait time for a table and the stellar reviews from locals and restaurant critics alike. The chef sources most of his ingredients...

  • What are Kale Chips?
    For those who are looking to eat healthy but are also craving something salty and crunchy, look no further: kale chips to the rescue. But what are these crunchy chips, exactly? [related] Kale is, obviously, a leafy green, and it also happens to be one of...

  • Noodles and Company Nutrition
    Noodles & Company is a chain that’s focused on noodles and pasta dishes. While that might sound like it’s all macaroni and cheese and other high-fat, unhealthy food, they actually pay a lot of attention to nutrition. [related] Not only do...

  • Krispy Kreme Nutrition
    Krispy Kreme has more than 50 doughnuts in their repertoire, and each one has a different amount of fat and calories. Their website lists the nutrition information for every Krispy Kreme offering from Jack-O-Lantern doughnuts to a mocha latte to bagels...

  • Hershey Park Restaurants
    Hershey Park (or its official name, Hersheypark) is located in Hershey, Pennsylvania, and is one of the country’s most popular theme parks. Odds are you’ll work up an appetite during your visit, and thankfully there are plenty of dining...

  • 2012: Green Chicken
    When chicken isn’t served by the expiration date on the package, it begins to smell and turn green, but employees at one location in Oregon were forced by the franchise owner to sell it anyway. A manager who was forced to serve rotten chicken and produce...

  • 2012: Spoiled Chicken
    It’s KFC company policy that chicken needs to be sold a maximum of 10 days after being slaughtered, but in 2012 employees at one location in Conroe, Tex. were forced to serve chicken that was 16 days old, even though it apparently smelled so bad that it...

  • 2012: Raw Chicken
    In 2012, a Reddit user uploaded a photo of what appears to be a chicken sandwich with a bite taken out of it, revealing completely raw chicken beneath. The photo was taken at a location in Ontario, Canada, and it’s unclear what the chain’s response was....

  • 2014: Raw Chicken
    A woman who ordered two fried chicken sandwiches in San Diego discovered to her horror, after biting into one, that it was completely raw. The manager told her husband that the deep-fryers had broken down and the restaurant continued serving food as if...

  • 2005: Salmonella
    One of the biggest nightmares in KFC history happened in 2005, when a 7-year-old Australian girl and her family fell ill after eating salmonella-infected KFC Twister wrap. The girl suffered salmonella encephalopathy, leading to brain damage, a blood...

  • 2012: Head
    In 2012, a woman and her kids ate dinner at a KFC in Virginia, only to discover a whole battered and fried head in their bucket. 

  • 2013: Kidney
    In 2013, another UK resident, this time in Essex, got quite a shock when he was pulling meat off the bone of his fried chicken meal and encountered a “horrible wrinkled foreign body." He thought that it might have been a brain, but KFC confirmed that it...

  • 2014: Hand Towel
    In June 2014, a woman and her stepson ordered chicken nuggets at a U.K. location of the chain, and when the 7 year-old boy bit into a piece he discovered that it didn’t contain any chicken, just a rock-hard blue hand towel. KFC apologized and offered the...

  • You Won't Believe These Things KFC Has Fried
    Every so often, a report comes along of someone finding something in their food order that’s definitely not food. The most recent example? A guy who found a dead rodent in his wrap from Chop’t. But finding something mysterious in your KFC...

  • 10 Things You Didn’t Know about Auntie Anne’s
    For many, no trip to the mall or road trip pit stop is complete without a visit to Auntie Anne’s. The chain, which has more than 1,200 locations globally, sells tasty and unique pretzels in several flavors, including a pretzel-wrapped hot dog. Here...

  • Green Beans vs. Haricots Verts: What's the Difference?
    When you’re in the supermarket and looking to buy some green beans, you’re often presented with two options: green beans, and usually right next to them, haricots verts, sometimes called French beans. What’s the difference between the...

  • What is Goetta?
    If you live in the Cincinnati area, you’ve most likely heard of goetta, and have most likely tried it. If not, you’ve probably never even heard of it. Goetta is one of those regional foods that, unlike lobster rolls and deep-dish pizza, has...

  • What is a Langoustine?
    You’ve probably spotted langoustines on restaurant menus, or possibly garnishing raw bars, and wondered just what in fact they are. Well wonder no further. [related] Langoustines, also known as Norway lobsters, Dublin Bay prawns, scampi (in Italian...

  • Zacuscă
    This spread is incredibly popular in Romania and other parts of the Balkans, and is catching on with vegetarians worldwide. It’s traditionally made with roasted eggplant or sautéed and chopped raw onions, tomatoes, and roasted red peppers, but some...

  • Salmoriglio
    This Southern Italian condiment is made by combining lemon juice, olive oil, minced garlic, parsley, oregano, and salt and pepper, and is a perfect, bright and zingy accompaniment to grilled and roasted meats and seafood. We recommend you make your own;...

  • Mostarda
    This popular Italian condiment, typically associated with Christmas, has quite a unique flavor; it’s typically made with made with candied fruit and mustard oil, giving it a sweet, complex flavor. There are regional variations all over Italy, but it’s...

  • Gochujang
    This pungent paste is one of Korea’s most popular condiments, and is traditionally made with red chiles, glutinous rice, fermented soybeans, and salt. It adds an umami and sweet and spicy pick to anything it comes in contact with; it’s most commonly used...

  • Tkemali
    Another major Georgian condiment, tkemali’s primary ingredient is sour plums. It’s pungent and tart, and is typically also made with garlic, dill, chili peppers, cilantro, and mint. It’s essentially the Georgian ketchup, and pairs well with grilled meats...

  • Ajika
    Popular in Russia, Ukraine, and other parts of the Caucasus including Georgia, ajika is a spicy sauce made with red peppers and other ingredients that vary regionally, including garlic, dill, and walnuts. Several different varieties can be purchased at...

  • Gentleman’s Relish
    Another British mainstay, Gentleman’s Relish is a pungent anchovy paste also known as Patum Peperium. Invented in 1821, it’s strong, salty, and slightly fishy, with 60 percent anchovies and the rest butter, herbs, and spices. The full recipe is a well-...

  • HP Sauce
    No English pantry is complete without some HP Sauce, and it’s a tragedy that it hasn’t caught on more in America. A “brown sauce” produced by Heinz and first introduced in 1895, it’s an umami-rich condiment made with malt vinegar, tamarind, tomatoes,...

  • Sambal
    This Indonesian condiment is made primarily with chili peppers; other ingredients can include fish sauce, garlic, shallot, ginger, lime juice, sugar, and vinegar. It pairs perfectly with fried chicken and grilled or fried fish. Sambal oelek, a popular...

  • Achaar
    Achaar is a family of pickled fruits and vegetables popular in India, chopped into small pieces and cooked in oil and brine with lots of salt, turmeric, and other spices. They vary from region to region, but are usually made from mango and lime, and can...

  • Beyond Ketchup: 10 Condiments You Need to Know About
    Once upon a time, there existed only ketchup, mustard, mayo, relish, barbecue sauce, and salad dressings in the American canon of condiments. Now, thankfully, there’s literally a whole world of condiments out there, and we’ve gathered 10 that...

  • Great Chefs Gather at the River Café to Honor Gerry Hayden
    Wednesday night, some of the country’s finest chefs gathered at Brooklyn’s renowned River Café to honor their friend Gerry Hayden, who is suffering from ALS. Hayden began his career at the esteemed restaurant at the foot of the Brooklyn...

  • Noma, Copenhagen
    Arguably the most definitive dish at Noma, the donut with preserved fish and cucumber is a study in flavors, textures, and whimsy. It’s a gorgeous and intriguing dish, but here it looks like a mummified lizard got trapped in some sort of orb. 

  • #1 Noma, Copenhagen
    René Redzepi elevates Nordic food to new heights at his 10-year-old Copenhagen restaurant, which few would argue is anything but the world’s best. Here we see his dehydrated celeriac with truffle sauce and sorrel stalks and leaves, but apparently the...

  • El Celler de Can Roca, Girona, Spain
    This same photographer also decided to take a photo of the “tapas” course: fennel velouté with sea water; pigeon parfait with Bristol Cream, orange, and spices; and fig terrine with bitter tender almonds and foie gras. He somehow managed to make sure that...

  • #2 El Celler de Can Roca, Girona, Spain
    This family-owned restaurant gives diners one of the finest hospitality experiences anywhere, while also stimulating their senses, emotions, and memories via a 14-course Catalonian feast. The blurry blob on this plate is actually dulce de leche with sheep...

  • #3 Osteria Francescana, Modena, Italy
    Massimo Bottura is one of the world’s great culinary visionaries, and at his restaurant he’s fusing classic Italian fare with avant-garde, modern sensibilities, with a dash of fun on the side. This dish, however, looks like a dark blob with moss growing...

  • #4 Eleven Madison Park, New York
    The caption corresponding with this photo only said “There’s truffle in there.” How do you even eat this?

  • #5 Dinner by Heston Blumenthal, London
    Big, bold dishes inspired by British culinary history are the name of the game at this London spot, and this pork chop appears to be nicely-cooked. The spelt and something called “Robert sauce” on the side, however, is nothing short of frightening-looking...

  • #6 Mugaritz, San Sebastian, Spain
    At this restaurant, there’s no menu and each diner gets about 20 personalized dishes intended to shock, surprise, and change your concept of what restaurants can do. We’re not sure if this unidentified dish achieved any of the above, but the diner was...

  • #7 D.O.M, Sao Paulo, Brazil
    Chef Alex Atala has taken fine dining out of the Italian and French domain with this groundbreaking South American restaurant, where each dish required trips deep into the Amazon to source ingredients and conduct research. We’re sure that this dish,...

  • #8 Arzak, San Sebastian, Spain
    Multiple generations of the Arzak family helm the kitchen in this showcase for the finest Basque cooking. This is certainly not one of the better photos of this dish, which is supposedly a crisp cone of yucca filled with foie gras mousse.

  • #9 Alinea, Chicago
    Grant Achatz is pushing some serious culinary boundaries at Alinea, and one of his signature dishes is the Hot Potato/ Cold Potato, which brilliantly combines hot and cold elements into a perfect mouthful. This dark, blurry photo of it is instead focused...

  • #10 The Ledbury, London
    Chef Brett Graham’s Notting Hill gem cracked the top 10 this year, and his tasting menu has won some serious accolades. One of the theatrical highlights of the meal is the presentation of their signature ash-baked celeriac with wood sorrel, which in this...

  • The Worst Food Photos from the World's Best Restaurants
    When we’re eating a great meal at a restaurant, most of us have the compulsion to whip out our iPhones and snap some food porn. And if that meal happens to be at one of S. Pellegrino’s 10 best restaurants on earth, even the worst photographers...

  • Swanson Rib Style Boneless Pork
    This McRib knockoff contains 530 calories and 21 grams of fat, and is about the last thing on earth we’d want to eat. 

  • Skyline Chili Spaghetti
    One of Cincinnati’s most famous native dishes… doesn’t quite translate to the freezer case. 

  • Banquet Salisbury Steak
    We’re sure there’s a logical reason why, years after restaurants stopped serving Salisbury steak, it’s still one of the dominant frozen dinners. Sure isn’t because it looks decent. Why there are grill marks on this one is a mystery that will never be...

  • Stouffer’s Homestyle Salisbury Steak with Macaroni and Cheese
    The mac and cheese actually looks borderline edible here, but it usually does. As for the steak… we’ll pass. 

  • Atkins Swedish Meatballs
    We have a feeling the Swedes are a little misrepresented here. 

  • Marie Callender’s Chicken, Spinach, and Mushroom Lasagna
    More closely resembles the Gowanus Canal after a particularly torrential rainstorm. 

  • El Charrito Saltillo Dinner
    There’s supposed to be a beef enchilada in red sauce and a cheese enchilada in chili con queso in there, but all we see is muck. 

  • Banquet Sliced Beef
    No thanks. 

  • Banquet Country Fried Pork Meal
    This looks so frightening that even the breading is hiding. 

  • Atkins Meatloaf
    At least the veggies have grill marks!

  • The Most Frightening Frozen Dinners on Earth
    Frozen dinners hold an interesting place in American culinary lore. Once heralded as a marvel of modern technology, today they are generally despised by self-styled “foodies” while still selling quite well to everyone else. Love them or hate...

  • 1) Paula Deen
    In the most famous and disastrous celebrity chef PR nightmare ever, Paula Deen was embroiled in a major scandal in June 2013 after her admission that she used racial slurs in her restaurant leaked online. She handled it poorly to say the least, releasing...

  • 2) Adam Richman
    In June 2014, the host of Man v. Food, who recently lost about 70 pounds, posted a photo of himself on Instagram with the hashtag #thinspiration. It was clear that he didn’t know that it’s also a pro-anorexia hashtag, and when he was called out on it he...

  • 3) Martha Stewart
    In late 2001, Stewart sold $200,000 worth of stock in a pharmaceutical company called ImClone shortly before the FDA announced that it wasn’t approving one of its drugs, saving herself about $45,000. Her reason for selling the stock? She received a tip...

  • 4) Charlie Trotter
    A couple months before he passed away last year, legendary Chicago chef Charlie Trotter ejected students who had been planning on showing their art at his shuttered restaurant, and reportedly locked them out of the premises. Also, in December of 2012, he...

  • 5) Robert Irvine
    The host of Dinner: Impossible long claimed that he’d cooked for both queens and Presidents, but in early 2008 it was revealed that he’d done no such thing. His show was cancelled by the Food Network, but after issuing an apology and letting it blow over...

  • 6) Mario Batali and Joe Bastianich
    In a class-action lawsuit against the restaurant company run by chef Mario Batali and restaurateur Joe Bastianich last year, 117 employees from their restaurants claimed that they were forced to work more than 40 hours per week for less than minimum wage...

  • 7) Giada De Laurentiis
    This Food Network queen had rumors swirling around her in 2011, when tabloid Star reported that she’d been having a relationship with musician John Mayer. De Laurentiis and Mayer both vehemently denied the rumors (she released a statement to USMagazine....

  • 8) Gordon Ramsay
    Ramsay has a rough go of it in the late 2000s. First, there were allegations of a long-term affair, which he vehemently denied, and then in 2010, due to overexpansion, his restaurants were on the verge of bankruptcy, and several have closed since then....

  • 9) Ina Garten
    In 2011, Ina Garten got a Make-a-Wish request from a leukemia-stricken child who wanted to cook with her. Garten turned him down twice, resulting in a major blow to her reputation. Garten’s spokesperson told ABCNews.com that she received hundreds of...

  • 9) Anne Thornton
    Remember Anne Thornton? She was the host of a show on Food Network called Dessert First, which ran from 2010 to 2012. The reason for its cancellation? The network discovered that she’d plagiarized recipes from none other than Martha Stewart and Ina Garten...

  • 10) Todd English
    Chef Todd English has always been a bit of a “bad boy” chef, and he solidified his reputation in 2009, when he allegedly called bride-to-be Erica Wang on their supposed wedding day, told her it was off, then sent her a bill for half the cost of the...

  • The 11 Biggest Food Star Meltdowns and PR Disasters
    If you’re a celebrity, especially one with a wholesome image, you’re constantly walking a tightrope. One false move, and the entire house of cards that you’ve been building can come crashing down. If you’re a culinary celebrity, be...

  • Nutburger — Matt’s Place, Butte, MT
    Matt’s has been around for so long (84 years) that it’s on the National Register of Historic Places, and their “nutburger” is one of the original crazy-topped burgers. It’s simple, but still super-creative. A fresh beef patty (seared on the original cast...

  • Dee Snyder Burger — Grill ‘Em All, Los Angeles
    This super-popular food truck (now with a brick-and-mortar location as well) makes some wild burgers, but did you ever consider topping yours with peanut butter, jelly, bacon, and sriracha? It’s sweet, spicy, smoky, nutty, and absolutely insane. 

  • Beerger — PYT, Philadelphia
    PYT is renowned for its amazing burgers and wild toppings, but the everyday menu is actually rather straightforward and not too crazy. If you’re looking for the truly outlandish creations, you’ll need to check out their weekly specials. For example, take...

  • California Roll Burger — 26 Beach, Los Angeles
    26 Beach claims to be the originator of the sushi hamburger, and this surf-and-turf combination is quite a feat. Chef Katsu’s Original California Roll Burger includes an Angus beef burger topped with snow crab, avocado, pickled ginger, baby mixed...

  • Shrimp and Grits Stuffed Burger — The Nook on Piedmont Park, Atlanta
    So this burger cheats the list a little bit because the star of the show is stuffed inside the burger rather than perched on top. That said, this burger has plenty to offer by way of toppings as well — the patty is stuffed with a combination of...

  • Pitts-Burgher Cheese Steak — Primanti Bros., Pittsburgh
    This outrageously large burger is big enough to share… with plenty of friends. It starts with a burger topped with melted provolone cheese, then topped with a mountain of French fries, tomato, and sweet-and-sour coleslaw, all piled into crusty...

  • Hot Fudge Sundae Burger — McGuire’s Irish Pub, Pensacola, Fla.
    This ¾-pound burger, comprised of Black Angus beef, is topped with a scoop of vanilla ice cream and drizzled with hot fudge sauce. It’s not unheard of to dip French fries in a milkshake (in fact, Wendy’s fries dipped in a Frosty is a cult classic...

  • The Daddy Mac — Hamburger Mary’s, Chicago
    This spirited spot, with restaurants in 11 other locations ranging from Orlando, Fla., to Portland, Ore., serves mammoth-sized burgers. One of their unique specialties is the Daddy Mac, which begins with their giant patty layered with Mary’s special sauce...

  • Brujeria — Kuma’s Corner, Chicago
    Another burger hailing from Kuma’s Corner, the Brujeria is topped with cream cheese- and chorizo-stuffed jalapeño poppers, Cheddar cheese, and charred tomato salsa. It’s certainly messy to eat, but the cleanup is well worth it.

  • Deep-Fried Gravy Burger — Wiener and Still Champion, Chicago
    Wiener and Still Champion is upping the ante with their newly unveiled deep-fried gravy burger. When you order this ⅓-pound burger, a disk of gravy will be breaded and fried to order, so that when you take your first bite, the warm, molten gravy...

  • Megadeth — Kuma’s Corner, Chicago
    This Chicago hot spot specializes in serving up badass burgers in a hard-rock-inspired setting. The Megadeth is just one of many outrageous burgers on Kuma’s menu, but between the chorizo, red potato hash, pico de gallo, cayenne avocado cream,...

  • The King — Boston Burger Company, Boston
    This burger is topped with bacon, fried banana slices dusted with cinnamon sugar, and a slather of creamy peanut butter. 

  • The Frenchie — DBGB, New York City
    Daniel Boulud is the godfather of offering high-end burgers in fine dining restaurants, and his DBGB serves a burger so luxurious it demands a spot on this list. The Frenchie begins with premium beef expertly cooked and topped with crispy pork belly...

  • White Trash Burger — Bukowski’s Tavern, Boston
    This Boston restaurant and tavern offers a burger featuring one of their signature dishes: White Trash Dip. The dip includes American cheese, green chiles, jalapeños, diced tomatoes, diced onions, and corn tortilla chips — the White Trash Burger is...

  • You Won't Believe How These 14 Restaurants Top Their Burgers
    As far as creativity and artistry are concerned in the world of fast-casual food, burgers are the ultimate blank canvas (right up there with pizza). For years now, burger menus have included a wide range of bizarre and ingenious toppings, from classics...

  • What is Knockwurst?
    If you’ve ever been to a German butcher, you’ll know that there are lots of different types of German sausages out there, frankfurters and bratwurst being the most popular. But there’s another, less popular sausage, that you should make...

  • Six Things You Didn’t Know About Ralphs
    Ralphs holds a special place in the hearts of many Californians, and with good reason: it’s a really good supermarket. Here are some facts you might not have known about the biggest supermarket chain west of the Mississippi: There’s a Reason...

  • Lovers’ Quarrels
    Stealing your partner's French fries is reportedly one of the biggest reasons for quarrels in restaurants.

  • French Fry Feed
    The world's largest “French fry feed” is held every year in Grand Forks, North Dakota, during Potato Bowl USA; more than 5,000 pounds were eaten there in 2012!

  • French Fry Museum
    The Fries Museum, or Frietmuseum, in Bruges, Belgium is the first and only museum in the world dedicated to potato fries. 

  • World Champion
    Ed "Cookie" Jarvis won the Nathan's Famous World French Fry Eating Championship in 1995 by downing a total of 4.46 pounds of crinkle cut fries in six minutes.

  • Hungry Belgians
    The U.S. eats more fries than any other country, but Belgians consume more French fries per capita.

  • Jefferson’s Favorite Snack
    Thomas Jefferson gets the credit for introducing French fries to America when he served them at a White House dinner in 1802 after reportedly requesting, "potatoes, fried in the French manner.”

  • Dickensian Roots
    The earliest known reference to French fries in English literature is in A Tale of Two Cities. Charles Dickens refers to “Husky chips of potato, fried with some reluctant drops of oil”. 

  • Packin’ on the Pounds
    The average American eats 30 pounds of French fries per year. You’re going to need a lot of ketchup.

  • McDonald’s is the Driving Force
    Around seven per cent of the potatoes grown in the U.S. end up being sold by McDonald’s. They sell more than ⅓ of all the French fries sold in restaurants in the U.S. each year.

  • Origin Story
    Should they even be called ”French” fries? Belgians claim to have invented ”Frites” and there is an ongoing disagreement between the Belgium and France over its true origin. Some also believe that the fry may have first been introduced in Spain via...

  • What is Açaí?
    The South American Açaí palm is known as the “tree of life” in Brazil, and with good reason. The leaves can be made into hats, baskets, and thatch roofs; the trunks are pest-resistant and can be made into homes; the palm heart is...

  • What is Lobster Newberg?
    In conversations about classic old-time American fine dining dishes, Lobster Newberg invariably comes up. But what is it, exactly? First, a little history. The dish was invented by a sea captain and regular at New York’s legendary Delmonico’s...

  • 7.7 Million Wings were Sold on Super Bowl Sunday 2012
    People love to eat wings on Super Bowl Sunday, and heading to Buffalo Wild Wings for some on that day is a no-brainer. 

  • They Sell More Than a Billion Wings Every Year
    They broke the billion traditional and boneless wings mark in 2011, and it’s only increased since then. That’s a lot of chickens!

  • The TVs Originally Aired Music Videos
    TVs were always a mainstay, but they were originally tuned to music videos. One day a customer asked them to turn on the Ohio State Game, and the sports concept stuck. 

  • The Earliest Menus Featured Pizza
    Some of the items that were on the earliest menus, like wings and Buffalo Chips, are still around today. The beef on weck has gone by the wayside (unfortunately; those things are delicious), as have “pocket pizzas,” which have been replaced by newfangled...

  • There’s an App
    Yes, there’s a Buffalo Wild Wings app. Called B-Dubs, it’s primarily used to find nearby locations, but also has a “Fan Up” feature that lets you select your favorite menu items and track them on your location’s leaderboard.  

  • It’s Been Boycotted Because They Ban Guns
    Many locations have posted “no guns allowed” signs, which made some gun owners so angry that they boycotted the restaurant last year. “We regret any inconvenience this may cause but believe that this long-standing position is in the best interest of...

  • Its Original Nickname was BW-3
    While the chain’s current moniker, B-Dubs, is a nickname that’s so self-consciously hip it’s almost a parody of itself, it’s nothing new for the company. In fact, it gave itself a nickname right when it opened, BW-3, which had to be changed once the “and...

  • It was Originally Called Buffalo Wild Wings & Weck
    What’s a weck? That would be a beef on weck, a jus-dipped roast beef sandwich on a salt-and-caraway-topped kimmelweck roll, another popular Buffalo bar food. 

  • It was Founded in Columbus, OH, not Buffalo
    The first location opened on the campus of The Ohio State University one year after the idea was hatched, and was an immediate hit. 

  • It Was Inspired by a Figure Skating Competition
    The idea for Buffalo Wild Wings was born when Disbrow, a renowned figure skater who was living in Buffalo at the time, came to Kent, Ohio to judge an amateur figure skating competition. He set out with his good friend Lowery to get some wings like he was...

  • The TVs Originally Aired Music Videos
    TVs were always a mainstay, but they were originally tuned to music videos. One day a customer asked them to turn on the Ohio State Game, and the sports concept stuck. 

  • The Earliest Menus Featured Pizza
    Some of the items that were on the earliest menus, like wings and Buffalo Chips, are still around today. The beef on weck has gone by the wayside (unfortunately; those things are delicious), as have “pocket pizzas,” which have been replaced by newfangled...

  • There’s an App
    Yes, there’s a Buffalo Wild Wings app. Called B-Dubs, it’s primarily used to find nearby locations, but also has a “Fan Up” feature that lets you select your favorite menu items and track them on your location’s leaderboard.  

  • It’s Been Boycotted Because They Ban Guns
    Many locations have posted “no guns allowed” signs, which made some gun owners so angry that they boycotted the restaurant last year. “We regret any inconvenience this may cause but believe that this long-standing position is in the best interest of...

  • Its Original Nickname was BW-3
    While the chain’s current moniker, B-Dubs, is a nickname that’s so self-consciously hip it’s almost a parody of itself, it’s nothing new for the company. In fact, it gave itself a nickname right when it opened, BW-3, which had to be changed once the “and...

  • It was Originally Called Buffalo Wild Wings & Weck
    What’s a weck? That would be a beef on weck, a jus-dipped roast beef sandwich on a salt-and-caraway-topped kimmelweck roll, another popular Buffalo bar food. 

  • It was Founded in Columbus, OH, not Buffalo
    The first location opened on the campus of The Ohio State University one year after the idea was hatched, and was an immediate hit. 

  • It Was Inspired by a Figure Skating Competition
    The idea for Buffalo Wild Wings was born when Disbrow, a renowned figure skater who was living in Buffalo at the time, came to Kent, Ohio to judge an amateur figure skating competition. He set out with his good friend Lowery to get some wings like he was...

  • 10 Things You Didn’t Know About Buffalo Wild Wings
    Within the past few years, it seems like Buffalo Wild Wings, affectionately called B-Dubs by its many loyal fans, has exploded in popularity. The chain, which started in 1982, has been on a tear recently, quickly becoming one of the country’s most...

  • Shelves are Stocked Strategically
    We’ve already gone over why the fruit and vegetables are always by the entrance, but what about the arrangement of food in the aisles? You’re more likely to purchase the items you see first, so the most expensive items are usually at eye level, with the...

  • They Can Stay Open Even if They Fail Inspections
    You most likely see restaurants being shut down after failing health inspections all the time, but have you ever seen a supermarket shut down after failing an inspection? We didn’t think so. While grocery stores get inspected, they’re under no obligation...

  • Lots of Items in the Circulars Aren’t Actually on Sale
    Those big newspaper inserts aren’t actually intended to save you money, they’re supposed to make you buy stuff you don’t need just because you think they’re on sale. Make sure you double check every coupon you’re going to use; in some cases the price...

  • Expiration Dates are Meaningless
    We hate to break it to you, but expiration dates really don’t mean much. Sure, Cheez-Its will go stale and milk will go bad a certain number of weeks after packaging, but supermarket meat departments, where they do their own labeling, are generally left...

  • Meat is Mislabeled
    The UDSA is actually pretty lax about testing meat to make sure it is what it says it is on the label, primarily because nobody is butchering horses in the U.S. and it’s pretty easy to tell the difference between, say, beef and pork. Fish, on the other...

  • They Practice “Food Reconditioning”
    If you’d like to be grossed out, just Google “food reconditioning,” or don’t, because it’s gross. But we’ll explain it to you anyway. Basically, food companies need to keep their costs as low as possible, so occasionally when food is imperfect or expired...

  • The Checkout Line is a Gamut of Temptation
    All those shiny magazines, candies, gums, and gadgets are in the checkout line because supermarket owners know that you’ll be forced to stare at them while you wait your turn. Admit it: you’ve absentmindedly grabbed something from the checkout line at...

  • The Fresh Fruits and Vegetables are Filthy
    You know when you pick up a peach to see if it’s ripe, then put it back down if it isn’t? So did everybody else in the supermarket, and their handsy little kids. And that little spray of water doesn’t do much to help. 

  • Spraying Water on Produce Doesn’t Keep Them Fresh
    There are two reasons why fruit and vegetables get regular sprayings with water: One, to make them look pretty. Two, to add weight to them so they end up costing you more. Not only does the water have nothing to do with keeping them fresh, it actually...

  • Shopping Carts are Filthy
    Ever seen someone washing the shopping carts? That’s because they don’t. Think about how many other people have touched that handle! We suggest washing your hands before eating anything after shopping, or wiping the handle down before using it. 

  • The Checkout Lines are Tight for a Reason
    Have you ever been waiting on the checkout line when you decide that there’s an item you’d rather leave behind? Good luck finding a place to put it down; they’ve been designed so you make the subconscious decision to just purchase it instead of trying to...

  • 11 Secrets Supermarkets Don't Want You to Know
    Going grocery shopping is so ingrained into our culture that we usually don’t even give it second thought. We grab our shopping list, grab our cart, walk around the store, pick out the food we want, pay, and leave. But in reality, every supermarket...

  • 365black.com
    Another head-scratcher from McDonald’s, 365 Black intends to “celebrate African-American culture and achievement every day of the year.” It features info on the Essence Festival, Inspiration Celebration Gospel Tour, the 365 Black Awards (which is a thing...

  • Chick-Fil-A Confessional
    This site has no affiliation with the company it’s mocking, but its sleek layout looks like it easily could be. It tags itself as “the only place where you can right your lightly-breaded wrong,” and lets you select whichever menu item you recently ate and...

  • Farmed and Dangerous
    Farmed and Dangerous is a “Chipotle original comedy series that explores the outrageously twisted and utterly unsustainable world of industrial agriculture.” Four episodes have been produced so far, and they’re all available to watch here, as well as...

  • Scarecrow Game
    “Join Chipotle and the Scarecrow on a journey to bring real food back to the people,” this website, run by Chipotle, urges visitors. “Play the game, watch the animated short film, and find out how to take action.” The game, which is an app you can...

  • HappyMeal.com
    Another one of McDonald’s niche websites, this one is geared toward kids. As opposed to Subway’s bare-bones approach, this one is actually loaded with games, videos, “happy sounds,” activities like mazes, full ebooks, and the ability to insert yourself in...

  • My InspirAsian
    Yes, this site actually exists, and it’s actually run by McDonald’s. “Take the Asian Phrases Challenge and discover the wide mix of cultures in the Asian Pacific American community,” the site implores visitors. Intended to connect with an Asian audience,...

  • Subway Kids
    Yes, Subway has a website devoted entirely to kids, for some reason. It primarily serves to promote the Subway FreshFit Kids line, and they’re partnered with Marvel Guardians of the Galaxy to give away backpacks for every kids meal served. The actual kid’...

  • Subservient Chicken
    This site was originally launched in 2004, and featured nothing but a man in a chicken suit who responded to about 300 simple typed commands by seeming to do them in real time. It was launched in order to promote the BK Tendercrisp chicken sandwich, and...

  • You Won't Believe These Bizarre Fast-Food Chain Websites
    Every fast-food chain has a website at this point, obviously. We pretty much know what to expect when we visit them: photos and info on all the menu offerings, a location finder, nutritional data, etc. But did you know that some chains also run other sub-...

  • About South Dinner
    Local Three’s chef Chris Hall pontificated on the humanistic philosophy behind his restaurant as diners eagerly devoured the dish of barbecued rabbit that he served atop a bed of rice grits at the About South supper on Friday night.

  • Highcountry
    Table’s Jacob Sessoms showcased Appalachian flavors with his dish of jowl bacon and ramps on a Johnny cake.

  • Midcountry
    Chef and the Farmer’s chef Vivian Howard featured the frugal farmer’s plate as she prepared a dish of air-dried sausage with turnips cooked in sausage broth and pickled cucumbers with cracklin’ cornbread.

  • Lowcountry
    Chef Michael Kramer highlighted coastal cooking traditions as he dished up sautéed Atlantic Shrimp with acre peas and broken Carolina gold rice.

  • Three Chefs
    The team behind Three Cuisines of Carolina, a Sunday morning class that highlighted the commonalities and differences between the traditional tastes of North Carolina, separated by region (Appalachian, Piedmont, and Coastal Plain) included (L-R) chef...

  • Whipped Pork Butter
    Cured’s chef McHugh’s Whipped Pork Butter (aka lard) topped with preserved lemon sea salt highlighted an oft-derided but immensely important fat.

  • Chef Steve McHugh
    Chef McHugh of Cured in San Antonio dished up a delicious lard-centered snack in the tasting tents on Saturday.

  • Wild Ice Cream
    Sassafras and sorghum ice cream with blueberries and wild angelica refreshed and revived in the Saturday afternoon heat under the tasting tents.

  • Forage
    Sandi Kronick of Eastern Carolina Organics assisted chef Chris Coleman of The Asbury in plating their collaborative dish of Woodfruit’s foraged mushrooms and fiddle heads that they called “Forrest Floor, cornbread with Benton’s Ham mousse, and onion.”

  • Exciting Collaboration
    Nick Fox, of Woodfruit, shared a booth at the Southern Grown Tasting Tent with Eastern Carolina Organics and The Asbury’s chef Chris Coleman. This collaborative booth exemplified three distinct links of the food supply chain: producer, purveyor, and chef.

  • Kim’s Cheese Straws
    Kim Kaiser, of Kim’s Cheese Straws in Statesboro, GA. Kim was a high school teacher for the last 13 years until the local demand for her cheese straws helped her transition to focusing on her small business full-time. Kim’s delicious cheese straws are...

  • Florida Cracker Cuisine
    The Refinery chef Greg Baker’s Fried Mullet with tomato sauce and fry bread in his class on Friday. Note: According to the Festival Program, Cracker is the middle eighteenth-century nickname that Scotch-Irish settlers in Florida were given because of the...

  • Complimentary Wine Holster
    A crucial piece of equipment when both hands are carrying full plates from the tasting tents.

  • No One Went Thirsty
    A volunteer offered festivalgoers shots at noon on Friday at the “Mississippi on the Grill” workshop.

  • 1) Amy’s Baking Company
    This Scottsdale, Ariz. restaurant isn’t a chain, but its owners’ epic meltdown became arguably more infamous than just about any other social media disaster in history. After Gordon Ramsay famously walked out of the eatery during an episode of Kitchen...

  • 2) Chick-Fil-A
    The anti-gay views of Chick-Fil-A president Dan Cathy ruffled plenty of feathers when they were exposed in 2012, and many took to the company’s Facebook page to complain. The company’s social media response was nothing short of inept, with a post saying...

  • 3) Subway
    In January 2013, an Australian teenager posted a photo of a “footlong” sub from Subway, with a tape measure clearly reading 11 inches. He posted the photo to Subway Australia’s Facebook page, and it quickly racked up more than 100,000 likes. Subway...

  • 4) McDonald’s
    In January 2012, McDonald’s decided to get in on this whole hashtag game by asking people (and ideally farmers) to post uplifting things about the chain using the hashtag #McDStories. It quickly became a textbook exercise in the dangers of crowdsourcing,...

  • 5) Taco Bell
    A word of advice: if you work at a fast food chain, don’t defile the food in any way. If you do, don’t take a photo of it. And if you do take a photo of it, don’t post it to social media. In 2013, a Taco Bell employee did just that, posting a photo of him...

  • 6) Applebee’s
    In February 2013, a waitress at a St. Louis Applebee’s, Chelsea Welch, posted a photo of a receipt to Reddit. The customer, a pastor, declined to leave a tip for another employee, writing, “I give God 10% why do you get 18.” Welch was fired for violating...

  • 7) Domino’s
    In 2009, two Domino’s employees decided to post a video of themselves messing around with food (sticking it up their nose and down their pants, sneezing on it, etc.), resulting in their firing, a lawsuit against them for food contamination, and a major...

  • 8) KFC/ Taco Bell
    One of the first social media-fueled restaurant disasters occurred in New York in April 2007, when a TV news crew spotted rats running amok inside a Greenwich Village KFC/ Taco Bell and quickly aired it. The video made it to the fledgling YouTube shortly...

  • 9) Burger King
    February 2013, someone hacked into @BurgerKing and turned it into a McDonald’s parody account, complete with a Fish McBites background photo. They sent out a series of borderline incomprehensible tweets for well over an hour before Burger King shut the...

  • 10) KFC
    A 3 year-old girl was mauled by pit bulls in April, causing scarring to her face, and last month the girl’s family posted on their Facebook page that while visiting a KFC in Jackson, Miss. she “was asked to leave because her face scared the other diners...

  • The 10 Worst Restaurant Social Media Disasters
    For big companies, social media is one of the trickiest domains to manage. It’s truly a minefield: you’re putting a message on Facebook or Twitter in real-time, with the goal of sparking a conversation, and anyone can reply, uncensored. In the...

  • 1) 1985: Listeria
    The worst food poisoning outbreak since the CDC began tracking them was the result of tainted Mexican-style cheese. The California-based company responsible, Jalisco, relied on a non-licensed technician to pasteurize their milk, and he likely diluted the...

  • 2) 2011: E. Coli
    The worst food poisoning outbreak in recent European history occurred in 2011, with fenugreek sprouts from an organic farm in Lower Saxony being the source of infection. 3,950 people were infected and 53 died, 51 of whom were in Germany. 

  • 3) 2011: Listeria
    Cantaloupes were the culprit in the second-deadliest foodborne illness outbreak in recent U.S. history. 146 were sickened and 30 died after eating the melon from Holly, Colorado-based Jensen Farms, which had shipped to 25 states. Jensen Farms recalled the...

  • 4) 2008: Listeria
    Canada’s Maple Leaf Foods was responsible for the worst food poisoning outbreak in the country’s history, and again cold cuts were the culprit. They were most likely contaminated while being packaged at the North York, Ontario facility, and as a result...

  • 5) 1998: Listeria
    The Sara Lee Corporation’s Bil Mar Foods division sold hot dogs and cold cuts that were infected with listeria in 1998, resulting in more than 100 poisonings, six miscarriages, and as many as 21 deaths. The company pled guilty to a misdemeanor and was...

  • 6) 1985: Salmonella
    Salmonella-tainted milk from the Hillfarm Dairy in Melrose Park, Ill. sickened more than 16,000 people in 1985, all but about 1,000 of them from Illinois. The worst salmonellosis outbreak in history up to that time, it resulted in at least nine deaths....

  • 7) 2008: Salmonella
    The largest peanut butter-borne salmonella outbreak in history also resulted in the most extensive food recall in American history. The company behind it, Peanut Corporation of America, supplied peanut products to institutions like schools, prisons, and...

  • 8) 2002: Listeria
    The largest food recall in the U.S. up to that time occurred in 2002, when Pilgrim’s Pride had to recall 27.4 million pounds of sliced deli chicken and turkey after finding listeria in the drain at one of its facilities. 46 people were sickened, 7 died,...

  • 9) 1993: E. coli
    732 people were affected by the most infamous food poisoning outbreak in history, which nearly forced Jack in the Box out of business. 73 locations across California, Idaho, Washington, and Nevada served undercooked patties (a specially promoted “Monster...

  • 10) 2003: Hepatitis A
    The most widespread hepatitis A outbreak in U.S. history occurred thanks to tainted green onions at a Chi-Chi’s restaurant in Monaca, Penn. At least 640 people were affected, and four died. The outbreak made national news, and Chi-Chi’s reputation never...

  • History's Worst Food Poisoning Outbreaks
    There are few things that are less fun than food poisoning. There you are, going about your business, when suddenly you’re nothing short of immobilized, all because you ate the wrong thing. We’ve rounded up the ten worst food poisoning...

  • In-N-Out Double Double: Reality
    Oh, who are we kidding? That still looks delicious. In-n-Out forever!

  • In-N-Out Double Double: Ad
    Now that’s what a double cheeseburger should look like. 

  • Subway Veggie Flatizza: Reality
    Oh wait, no they didn’t. 

  • Subway Veggie Flatizza: Ad
    Hey, it looks like Subway finally figured out how to get into the pizza game!

  • Arby’s Beef N Cheddar: Reality
    Oh, we’ll pass. 

  • Arby’s Beef N Cheddar: Ad
    Roast beef, cheese sauce, and barbecue sauce on an onion roll? What’s not to like?

  • Pizza Hut Meat Lover’s Pizza: Reality
    Is that sausage? Are you sure?

  • Pizza Hut Meat Lover’s Pizza: Ad
    Now that’s a nice-looking, handmade pizza. Someone really put some care into this one. 

  • Domino’s Specialty Chicken: Ad
    So they took chunks of fried all-white meat chicken and topped them with a bunch of tasty-looking toppings. Sounds pretty good, right?

  • Hardee’s Monster Thickburger: Reality
    …Until you see what it actually looks like.

  • Hardee’s Monster Thickburger: Ad
    Look at that delicious-looking beast. Something so tempting would be hard to pass up…

  • Burger King Whopper: Reality
    Eh, never mind. 

  • Burger King Whopper: Ad
    Look at that big, beautiful burger. 

  • KFC Double Down: Reality
    Is that food?

  • KFC Double Down: Ad
    We’re not going to go as far as to say that it looks delicious, but it certainly looks pretty in all its greasy goodness. 

  • Big Mac: Reality
    It’s all the same ingredients, but something about it all just looks… less appealing. 

  • Big Mac: Ad
    Two all-beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun never looked better. 

  • Wendy’s Double Baconator: Ad
    Beef! Bacon! Cheese! Yes!

  • Fast Food: The Ads vs. Reality
     We eat with our eyes before our mouths, and fast food companies certainly know that. Every year, they spend millions making their food items look as appetizing as humanly possible on TV and print ads, but in reality these food items look as plain as...

  • Americans Eat 14 Billion Burgers Every Year
    That equals out to more than 440 burgers per second. 

  • Veggie: Worst: Morningstar Corn Dogs
    Fat: 2.5 gramsCalories: 150Sodium: 470 milligrams Corn dogs were never meant to be healthy, and while these are certainly better for you than the deep-fried county fair variety, they’re still full of additives and chemicals. 

  • Veggie: Best: Lightlife Smart Dogs
    Fat: 0 gramsCalories: 45Sodium: 310 milligrams Basically the healthiest “hot dog” on the market, these are made with soy protein isolate. Don’t expect a true frankfurter-eating experience, but if you’re looking for a super-healthy alternative, these are...

  • Turkey: Worst: Oscar Mayer
    Fat: 8 gramsCalories: 100Sodium: 510 milligrams   These may be lower in fat, but they’re higher in sodium and made with mechanically separated turkey, which is basically a paste made from forcing the bones through a sieve at high pressure to...

  • Turkey: Best: Applegate Organic Uncured
    Fat: 3.5 gramsCalories: 60Sodium: 370 milligrams

  • Mixed Meat: Worst: Ballpark Franks
    Fat: 15 gramsCalories: 180Sodium: 480 milligrams

  • Mixed Meat: Best: Oscar Mayer Classic Wieners
    Fat: 9 gramsCalories: 110Sodium: 340 milligrams

  • Low-Fat: Worst: Ball Park Lean Beef
    Fat: 5 gramsCalories: 80Sodium: 410 milligrams

  • Low-Fat: Best: Oscar Mayer Extra Lean Franks
    Fat: 2.5 gramsCalories: 50Sodium: 400 milligrams

  • All-Beef: Worst: Ballpark
    Worst: BallparkFat: 16 gramsCalories: 190Sodium: 550 milligrams

  • All-Beef: Best: Applegate Farms Uncured
    Fat: 8 gramsCalories: 110Sodium: 330 milligrams This hot dog is also made with organic, grass-fed beef.

  • Healthiest & Unhealthiest Store-Bought Hot Dogs
    Hot dogs are one of those quintessentially American foods, one that no summer is complete without. But when it comes time to choose a hot dog for your cookout, it can sometimes be daunting to find the right one, especially if you’re looking for...

  • Reserve at Morgans, a New Cocktail Bar, Opens in Midtown NY
    A sleek new cocktail lounge has opened inside Morgans Hotel on Madison Avenue in Midtown, and it’s a welcome hidden respite from all the hustle and bustle. Located inside the space that also functions as the hotel’s breakfast room, in the...

  • Pizza
    …At least as we know it today. When pizza was first invented, it looked like what you find at Neapolitan pizzerias: smallish, a little soggy (in a good way), and requiring a fork and knife to eat. It wasn’t until Italians emigrated to the states (...

  • Lobster Rolls
    Lobster is popular wherever it’s available all over the world, but the act of putting lobster meat into a split roll after tossing it with butter or mayo is a purely American invention. It reportedly first appeared on the menu at a restaurant called...

  • Potato Chips
    The original name for potato chips was Saratoga Chips, named after the place where they were invented: Saratoga Springs, New York. They’re credited to a chef at the town’s Moon’s Lake House, George Crum, who reportedly invented them on the fly to appease...

  • Pastrami
    To make pastrami, beef navel or brisket is brined, seasoned, smoked, and steamed, and the result is one of the most delicious foods known to man. While it was popularized by Jewish immigrants in New York in the late 1800s, pastrami was never served in...

  • Pasta Primavera
    While this dish might sound Italian, it was actually invented by none other than legendary restaurateur Sirio Maccioni, and first served at his renowned New York City restaurant, Le Cirque. The combination of pasta, cream, cheese, and lightly cooked...

  • French Dip
    There’s nothing French about the French dip except for the name. Two Los Angeles restaurants claim to have invented the sandwich, Philippe the Original and Cole’s Pacific Electric Buffet, in the early years of the twentieth century. To create a French dip...

  • Brownies
    Yes, one of the most delicious foods in history is a completely American invention. At the request of Chicago socialite and hotel owner Bertha Palmer, a chef at the city’s Palmer House hotel invented the treat for those heading to the 1893 World’s Fair;...

  • General Tso’s Chicken
    This dish is named after Chinese statesman General Tso Tsung-t’ang, but other than the name there’s no connection to him. The dish’s origins are disputed, but all agree that it was invented in America, most likely in New York in the 1970s. The dish is way...

  • Hamburgers
    Patties of ground beef were a popular dish in the major German port of Hamburg, and in the late 1800s restaurants in New York began serving a “Hamburg steak” to Germans looking for a taste of home. But nobody in Germany was sandwiching the patty inside a...

  • Spaghetti and Meatballs
    In Italy, meatballs are served as their own dish, with no pasta in sight. Even today, you’ll never find spaghetti and meatballs in Italy, at least outside of the most obvious tourist traps. Spaghetti and meatballs were first combined on the same plate in...

  • 10 Foods You Didn't Know Were All-American
    Every country has its national foods — the ones that are native to it and beloved by all who live there. Like Russian beef Stroganoff, there’s no doubting their origin. In America, it might seem to a casual observer that all of our most...

  • Vitamin B9 (Folic Acid)
    Folic acid is important for cell growth and regeneration, and helps with DNA synthesis, red blood cell creation, and anemia prevention. A lack of folic acid in the diet can result in depression and possibly several types of cancer. Foods that are highest...

  • Iron
    Without enough iron, it’s easy to develop anemia, which is a decrease in the number of red blood cells in the body. This lowers the amount of oxygen in the body’s tissues, which will make you weak, tired, and irritable. Beef, oysters, lentils, beans, and...

  • Vitamin A
    Vitamin A is important for proper cell growth, a healthy immune system, and good vision. Sweet potatoes, carrots, and dark leafy greens are very high in it. 

  • Vitamin B12
    Vitamin B comes in plenty of formats, and they’re all important, but B12is one that’s certainly worth keeping on your radar. It keeps the body’s nerve and blood cells healthy, and it also helps make DNA and prevent anemia. Clams and beef liver are the...

  • Omega-3
    Omega-3 fatty acids are one of the most important things we can eat. They’re the building blocks of fats, help keep inflammation down, keep cells healthy, and regulate blood clotting. The body doesn’t produce it, so we need to get it by eating fatty fish...

  • Magnesium
    Magnesium helps keep blood circulating properly, keeps bones and the heart healthy, and helps muscles relax. Dark leafy greens, nuts, dark chocolate, squash, and black beans contain lots of magnesium. 

  • Calcium
    The most abundant mineral in our bodies, calcium forms the bulk of our bones and teeth, and we need to make sure it’s a significant part of our diet in order to keep our bones in top shape, regulate our blood pressure, and keep our nerves functioning...

  • Vitamin E
    Vitamin E is also full of antioxidants, and protects our cells from free radicals, which can cause cancer and Alzheimer’s disease. Nuts, seeds, leafy greens, and vegetable oils are the best source of this vitamin. 

  • Vitamin C
    Vitamin C is loaded with antioxidants, boosts the immune system, helps wounds heal, and protects against cancer. Just about every fruit and vegetable contains some vitamin C, but citrus fruits, broccoli, tomatoes, and red bell peppers are the best sources...

  • Vitamin D
    Vitamin D regulates metabolism, boosts the immune system, and promotes bone health. We can actually absorb this vitamin from the sun’s rays (which is why we tend to get sick during the winter, when we get less sun), but foods that are highest in it are...

  • 10 Important Vitamins and What They Do
    Making sure to get all your vitamins and nutrients is the basis of any healthy diet. But what are the 10 most important vitamins and minerals out there? What exactly do they do? And which foods contain the most of them? We’re here to lay it all out...

  • Tyler Florence
    Florence began working in restaurants at his native Greenville, South Carolina at the age of 15, and graduated from Johnson & Wales University in 1991. He then moved to New York City, where he got a job working in kitchens including Charlie Palmer’s...

  • Sunny Anderson
    This New Orleans native grew up as an army brat, giving her the opportunity to sample food all over the world. She was in the Air Force from 1993 to 1997, and until 2001 she hosted radio shows in several markets. In 2003 she launched her own catering...

  • Robert Irvine
    Irvine enlisted in the Royal Navy at age 15, and received enough culinary training while there to score a job cooking aboard Her Majesty's Royal Yacht Britannia, which lasted 10 years. He then served as a restaurant consultant in Asia before becoming...

  • Guy Fieri
    Fieri’s keen eye for food and business began in his early childhood, when he set up a lucrative pretzel cart. He fell in love with food while studying in France, and after graduating college he managed several restaurants before opening his own, Johnny...

  • Ina Garten
    Garten always had a love of cooking, but was never formally trained. She was actually a budget analyst for the Office of Management and Budget during the Ford and Carter Administration, and in her spare time she cooked for friends and “flipped” D.C....

  • Giada De Laurentiis
    Giada was born in Rome and spent a lot of time in her youth in the restaurant owned by her grandfather, producer Dino De Laurentiis. She studied at Le Cordon Bleu in Paris, and after graduating worked in several high-profile Los Angeles restaurants,...

  • Alton Brown
    The Georgia native actually began his career as a cinematographer, working on music videos including REM’s The One I Love. He was unhappy with the current state of cooking shows, so simply set out to make his own. He put himself through cooking school and...

  • Rachael Ray
    Ray moved to New York in 1995, and worked at the candy counter at Macy’s as well as specialty food store Agata & Valentina before becoming a buyer for a gourmet shop in Albany. While there she taught a class on how to cook meals in less than 30...

  • Bobby Flay
    After dropping out of high school, Flay took a job making salads at New York’s Theater District standby Joe Allen. Allen took a shine to him and paid his tuition to the French Culinary Institute (now the International Culinary Center), and ended up...

  • Emeril Lagasse
    Emeril Worked in a Portuguese bakery in Massachusetts as a teenager, after which he attended Johnson & Wales University. In 1982 he took over for Paul Prudhomme as head chef at New Orleans’ Commander’s Palace, which won him plenty of local renown and...

  • Alton, Giada, Rachael: Before They Were Food Network Stars
    Since its humble beginnings more than 20 years ago, The Food Network has become a cultural juggernaut. Every day, millions of viewers tune in to watch chefs and cooks that have become household names prepare dishes and travel the country seeking out great...

  • 1) New York, New York
    New York City: the best pizza town in the world. It was here that pizza found its first foothold in the New World, and also here that the most popular form of pizza — the slice — was invented. Never mind the dollar slice joints or the (still generally...

  • 2) Naples, Italy
    Of course, the birthplace of pizza as we know it would rank high on our list. And while it could easily be resting on its laurels and serving mass-produced dreck to flocks of tourists (some places there certainly do), the overall quality level of pizza to...

  • 3) Rome, Italy
    Believe it or not, the pizza scene in Rome has only recently taken off, but what a scene it’s become. The Italian capital has found a formula that works — super-high-quality ingredients, creative toppings, and a fine dining-style experience — and they’re...

  • 4) Boston, Massachusetts
    In Boston, pizza is a way of life. There’s no such thing as a Boston-style pie, but that’s because they’ve managed to take just about every other regional style, from bar pie to “sauce on top” pies to traditional Neapolitan to square Sicilian, and perfect...

  • 5) New Haven, Connecticut
    Just the fact alone that the tiny city of New Haven is home to America’s best pizza, the white clam pie at the legendary Frank Pepe, is enough to earn it a spot on our list, but Pepe’s just the tip of the iceberg. In New Haven, pizza isn’t pizza, it’s...

  • 6) San Francisco and Environs, California
    The Bay Area is home to some seriously delicious pizza, and the vast majority of the great pizzerias there are less than 10 years old. The Bay Area dining scene is best-known for its dedication to using the highest-quality seasonal produce and well-...

  • 7) Nice, France
    Just a short distance from Italy, pizza in Nice is spectacular, and those who live in Provence and along the Côte d'Azur have made it all their own. Most notably, they’ve done away with mozzarella and replaced it with more piquant cheeses like Emmental...

  • 8) Buenos Aires, Argentina
    Buenos Aires is a city of Italian immigrants, and they’ve brought some amazing pizza over with them. There’s a pizzeria on nearly every corner here, and over the years a pizza style all its own — Argentine-style — has emerged. The crust is thick, the...

  • 9) Melbourne, Australia
    If you need convincing that Melbourne is a great pizza town, look no further than Johnny Di Francesco, who runs the city’s 90 Secondi restaurant. Earlier this year, he bested 600 entrants from 35 countries to win the Pizza World Championship in Parma,...

  • 10) Sao Paolo, Brazil
    Great pizza, in Brazil? You better believe it. Italians are the largest immigrant group in the city (more than double the Portugese population), and they opened the city’s first pizzerias in the late 1800s. Today, there are almost 9,000 pizzerias in Sao...

  • The World’s 10 Best Cities for Pizza
    There may be no food on earth that’s more beloved than pizza. Because honestly, what’s not to like? Bread, sauce, cheese, an unlimited assortment of toppings… it’s really the perfect food. And while it might be easy to think that...

  • The English Muffins used by McDonald’s are made by Fresh Start Bakeries
    Brea, Calif.-based Fresh Start Bakeries has been supplying all the bread products for McDonald’s since 1964, English muffins included. They have 17 plants throughout the world, and also supply Costco with their bread. 

  • Thomas’ Has Very Precise Instructions on How to Split Them
    From their website: “First, use your hands. Find a crease on the side and pull the muffin apart. If you prefer, you can use your fork. Just poke a hole in three sides of the muffin with a fork and pull apart. Do not use a knife. This cuts away the...

  • “Nooks & Crannies” is Trademarked
    According to their website, “The expression Original ‘Nooks and Crannies’ is used primarily to call the consumer’s attention to the open grain and texture that is a unique characteristic of Thomas' English muffins.” The term is a registered trademark...

  • The White Particles on the Bottom of Thomas’ are Farina
    Ever wonder what the little white specs on the bottom of Thomas’ English muffins are? It’s farina, made from soft wheat semolina, the same stuff that goes into Cream of Wheat. It’s there to prevent the dough from sticking to the griddle. Not everyone uses...

  • They Were Most Likely an Attempt to Make Crumpets
    According to legend, Thomas’ based the first batch of his muffins on a half-remembered recipe for his mother’s crumpets, but they turned out so good that he stopped right there. We think he improved on the original!

  • The Oldest Recipe Dates Back to Tenth or Eleventh-Century Wales
    While Thomas was the first to create the English muffin as we know it, the style of bread — a round, yeast-risen bread cooked in a ring mold on a griddle — dates back 1,000 years. 

  • They Were Invented by Samuel B. Thomas
    There’s a reason Thomas’ is the standard-bearer for English muffins: the guy who founded the company invented them. Samuel Bath Thomas opened his bakery in New York in 1880 after perfecting the recipe, and the rest is history. 

  • They’re Called English Muffins to Differentiate from American Muffins
    If you go to England and want a muffin, do you need to ask for an American muffin? What will you get if you just ask for a muffin? Even though they were invented in America, the inventor was British, so he named them after his homeland. 

  • They’re Not Baked, They’re Griddled
    Contrary to popular belief, English muffins never see an oven. The batter is put into a ring mold resting on a griddle, and after it browns on one side it’s flipped and cooked on the other. 

  • They’re Not Popular in England
    Order an English muffin in England and you’ll most likely get a funny look. Like French fries, it’s just an American moniker. You’d do much better to ask for a crumpet or scone — with clotted cream, of course. 

  • 10 Things You Didn’t Know About English Muffins
    The English muffin is one of those foods that we all eat but we rarely ever give any thought to. But this simple breakfast bread has quite an intriguing history, and it a bit more complex than you probably think. We’re rounded up 10 facts about...

  • 1) La Azteca Tortilleria, Los Angeles: Chile Relleno Burrito
    Raved about by famished travelers and locals alike, the chile relleno burrito at La Azteca Tortilleria is a thing of beauty and a destination unto itself. They offer other options like carnitas and carne asada, but the cheese-stuffed, perfectly...

  • 2) La Taqueria, San Francisco: Carnitas
    This Mission neighborhood institution is a regular stop for food lovers in a city already famous for its Mexican offerings. Either keep it simple and just stick with meat and beans — no rice filler in the burrito here — or upgrade it with all...

  • 3) The Shed, Santa Fe, N.M.: Green Chile Burrito
    This Santa Fe institution has been spreading the green and red chile gospel since it opened in 1953, and is so renowned that there are often lines to get in. Just about everything on the menu of traditional Hispanic and Pueblo recipes is delicious,...

  • 4) Papalote Mexican Grill, San Francisco: Carne Asada
    Papalote really has it all: a bright, clean, and welcoming dining room, an expansive menu, food made from scratch, and, most importantly, the most delicious burrito you’re bound to ever eat. In order to stand out in the Mission District, you need to be...

  • 5) L’Patron, Chicago: Carne Asada
    This neon green Logan Square spot has not only conquered Chicago’s burrito scene, they’ve conquered carne asada as well. Grilled to order, still a little pink, beefy, expertly seasoned, not overly greasy, it’s carne asada perfection. When partnered with...

  • 6) Gordo Taqueria, Albany, Calif.: Carnitas
    Gordo's is a Bay Area institution with six locations, but locals swear that the one in Albany is tops. The wonderfully juicy burrito is filled right in front of you as you look into their open kitchen with vats of fillings cooking away. If you...

  • 7) La Tapatia, San Francisco: Al Pastor
    Opened in 1976, La Tapatia was one of the first Mexican groceries to open in South San Francisco’s downtown, and it’s still going strong today, turning out some of the city’s finest burritos. It’s an unassuming market up front but a full-service taqueria...

  • 8) King Burrito, Portland, Ore.: King Burrito
    Portland’s King Burrito is a true local gem, turning out expertly-prepared creations that are wildly delicious. While the carnitas and carne asada are stellar, they named one offering the King Burrito because it’s the best one on their menu, and it’s a...

  • 9) La Camaronera, Miami: Camaronera Burrito
    La Camaronera might have exploded in popularity since it was recently featured on the Food Network, but it really is all it’s cracked up to be: the place in Miami for fresh seafood, cooked and served with no frills by people who really know what they’re...

  • 10) Dos Toros Taqueria, New York City: Carnitas
    A taste of the Bay Area in New York, Dos Toros (and its four locations) do its West Coast roots proud. Tortillas (brilliantly) first get a thin slice of cheese melted onto them to serve as a base for perfectly proportioned fillings in order to prevent...

  • 11) El Farolito, San Francisco: Carne Asada
    One of the most popular and written-about taquerias in the country, El Farolito lives up to the hype. And at nearly two pounds, their burritos will fill you up good. The rice, beans, sauce, guacamole, and other fixin’s are all artfully arranged and evenly...

  • 12) Cabo Bob’s Burritos, Austin, Texas: Pork Burrito
    Cabo Bob’s brings a taste of Baja California to Austin without being tacky or gimmicky, and with a real commitment to high-quality food. All tortillas are cooked to order (try to find that at other burrito shops), and all sauces are scratch-made in-house...

  • 13) Illegal Pete's, Denver, Boulder, Colo.: Pork Carnitas
    With a handful of locations in Denver and Boulder, Illegal Pete’s is singlehandedly turning both of those cities into burrito destinations. A rocking good time, this restaurant sources all of its antibiotic- and hormone-free meats from Niman Ranch, and...

  • 14) La Perla Cocina Mexicana, San Diego: Carne Asada
    This San Diego gem dubs itself a “burrito factory” and it doesn’t lie: it turns out delicious burritos with expert precision, and doesn’t disappoint. While you can opt for the King Kong, which stuffs both a chile relleno and an order of carne asada into a...

  • 15) Taqueria Tepango, Brooklyn, N.Y.: Tinga
    Hiding in plain sight in Brooklyn’s Bedford-Stuyvesant neighborhood is what very well might be the city’s best burrito, as its legions of followers will testify. The monstrous burritos at Tepango are pushed over the top by a layer of melted cheese on top...

  • 16) Taqueria Los Charros, Mountain View, Calif.: Carnitas
    This beloved, consistently delicious taqueria turns out burritos that will have you floored. Start with the carnitas, which are crisped on the flattop and are about the best you’ll find anywhere: browned and crunchy on the outside, tender, juicy, smoky,...

  • 17) Pedro & Vinny's, Arlington, Va.: Steak
    Serving some of the D.C. area’s finest Tex-Mex fare since 1994, this unassuming little shack is a gem worth seeking out. Opt for the garlic and herb steak burrito; the marinated steak is cooked perfectly and rolled up alongside filling options like cheese...

  • 18) Taqueria Cancún, San Francisco: Wet Vegetarian Burrito
    Yes, it might be a little touristy, but this Mission Street staple is turning out some undeniably delicious burritos. All the ingredients are fresh and high-quality, so much so that meat isn’t even necessary. For their vegetarian burrito, they toss a...

  • 19) El Modelo, Albuquerque, N.M.: Chicharrones
    This 75 year-old restaurant, long the standard-bearer for Tex-Mex food in Albuquerque, got its start as a tortilla factory, and while the operation has expended quite a bit since then, these tortillas are still some of the finest you’ll find anywhere,...

  • 20) Delicious Mexican Eatery, El Paso, Texas: Chile Relleno Burrito
    It takes cojones to name your restaurant Delicious, but these guys aren’t lying. None other than Julia Child herself extolled the virtues of this place (and took advantage of her visit there to spend some time in the kitchen brushing up on her Tex-Mex...

  • 21) La Juanita, Sioux City, IA: Cabeza
    With roots in a lunch truck operation in Los Angeles in the 1970s, La Juanita owner Christina Bautista knows what it takes to make a good burrito, and she’s spread the gospel to Iowa, where the daily crowds let you know that you’ve come to the right place...

  • 22) Los Dos Molinos, Phoenix, Ariz.: Carne Adovada
    Peek into the kitchen at Los Dos Molinos, a Phoenix institution for more than 20 years, and you’ll find the owner or one of her daughters and just one helper, preparing Tex-Mex classics from scratch, to order. Burritos here come filled with beef, chicken...

  • 23) Calexico, New York City: Chipotle Pork
    The team behind this Cal-Mex New York cult favorite started small, with a cart in SoHo that quickly became a mob scene during lunchtime. They’ve since expanded to an additional cart near Madison Square and four brick-and-mortar storefronts, and while...

  • 24) Habanero’s Grill, San Antonio, Texas: Steak Fajita-Rito
    Skip the other burrito joints in San Antonio and make your way to one of Habanero’s two locations for a real treat. You can make the tough decision yourself and build your own burrito from the ground up or leave yourself in the hands of the chef and...

  • 15) Irazu, Chicago: Chorizo
    This Bucktown Costa Rican spot has been around since 1990, serving homestyle fare to the hungry masses and absolutely nailing it. Traditional Costa Rican dishes like gallo pinto, chifrijo, and casado are joined by more common tacos, empanadas, and...

  • 26) Bell Street Burritos, Atlanta: Pork & Green Chiles
    At this Atlanta burrito mecca started by a former theology professor, you're given the choice to build your burrito however you please. Stay classic and choose one meat with your pinto beans, jack cheese, rice, and salsa fresca. You can also be...

  • 27) Taqueria y Panaderia de La Santa Cruz, Portland, Ore.: Al Pastor
    This little tienda located in downtown St. Johns would be right at home in Mexico, down to the free pickled peppers, carrots, and guacamole on the tables. There’s a market up front and a no-frills dining room in the back, and amazing burritos made to...

  • 28) The Chile Pepper, Yuma, Ariz.: Bean and Cheese
    At The Chile Pepper, open since 1954, it’s not about the girth of the burrito or all the add-ons, but the exquisite execution of simplicity. Locals rave over the simplest of burritos here — bean and cheese — and the fresh tortillas and a dash of hot...

  • 29) Juan's Flying Burrito, New Orleans: The Flying Burrito
    If you’re looking for a great burrito in the Crescent City, look no further than Juan’s. This “Creole taqueria” has two locations, and everything is made to order and finished a la minute on the grill. If you want to try a little bit of everything, the...

  • 30) Changos Taqueria, Austin, Texas: Maximo
    At this spot located near the University of Texas at Austin, the aroma of homemade tortillas hits you like a suplex from a luchador when you walk in the door, reinforced by the fact that you can actually see employees hard at work hand-making the...

  • 31) Anna’s Taqueria, Boston: Grilled Vegetables
    Anna’s has six locations in and around Boston, and is the standard-bearer for burritos in Beantown. The rollers have it down to an art form, averaging about 20 seconds to assemble one. For vegetarians and carnivores alike, the grilled vegetable burrito is...

  • 32) Puebla, New York City: Chicken Mole
    We’re a little reluctant to spread the word about this no-frills taqueria and coffee shop in New York City’s East Village, but this burrito is seriously worth shouting from the hilltops about. The rich, dark mole is made in-house (you can buy it by the...

  • 33) Black Bear Burritos, Morgantown, W.Va.: Sergeant Pepper's
    Great burritos, in West Virginia? You better believe it: at Black Bear Burritos some of the country’s most creative burritos are on offer, made with the highest-quality ingredients, sourced locally whenever possible. Offerings include Teriyaki, Thai,...

  • 34) La Pasadita, Chicago: Super Lomo
    A no-nonsense taqueria with a limited menu, La Pasadita makes its presence known with a screaming-yellow exterior. Meat options are plentiful, ranging from chicken to beef tongue, (vegetarians are sadly out of luck), but you’ll want to opt for...

  • 35) Taco Surf Taco Shop, San Diego: Carne Asada
    The smell will draw you off the beach and into this uniquely Southern California taqueria. Though there are more than 15 burrito filling options, opt for the carne asada. The top sirloin is cooked to order and never sits around, creating an extremely...

  • The 35 Best Burritos in America
    From a Portland, Ore. behemoth stuffed with a chile relleno and steak to a simple fried shrimp and fish burrito in Miami, from legendary San Francisco Mission District gems to examples from a little spot that folks in Sioux City, Iowa, would probably...

  • The Difference Between Maine and Connecticut Lobster Rolls
    Crack open a lobster, remove the meat, and tuck it into a bun, and you’ve technically got a lobster roll. But a truly great lobster roll is a work of art, and requires a bit more nuance than you might expect. The most important thing to know about...

  • The World’s Most Expensive Burger Costs $5,000
    Feel like paying $5,000 for a burger? Then head to chef Hubert Keller’s restaurant Fleur, located inside Las Vegas’ Mandalay Bay, where you’ll find a creation made with Wagyu beef, foie gras, and black truffles. That seems like quite a markup, even with...

  • Americans Eat 14 Billion Burgers Every Year
    That equals out to more than 440 burgers per second. 

  • Burgers Account for 60 Percent of all Sandwiches Sold
    Some folks forget that a burger is, after all, a sandwich. It’s also the most popular sandwich in America. 

  • Meat from More Than 1,000 Cows Can Go into a Single Burger Patty
    The beef scraps that become hamburger meat are mixed communally during processing, and according to a study done in 1998, the average fast-food burger contains meat from 55 different cows, but that number can increase dramatically. And that’s not only...

  • The Heart Attack Grill’s Quadruple Bypass Burger is the Most Calorific Burger in the World
    With 9,982 calories, this four-patty monstrosity has been recognized by Guinness as the most calorie-laden burger on any menu in the world. It boasts four two full pounds of beef, 20 slices of bacon, eight slices of American cheese, caramelized onions...

  • 71 Percent of all Beef Consumed in Restaurants is in the Form of a Burger
    You just can’t get those perfect grill marks at home. 

  • 86 Percent of All Burger Joints are Chains
    Gotta give props to those independent burger joints, they’ve got some stiff competition from the big guys! In Washington state, however, 26.6 percent of all burger restaurants are independent, the highest percentage in the nation. 

  • California has More Burger Joints than Any Other State
    California has more than 6,000 burger restaurants, with Texas coming in second with 5,500. 

  • There are Nearly 50,000 Burger Joints in America
    Meaning that for every 10,000 Americans, there are 1.6 burger joints. 

  • The Burger Market is a $73 Billion Business
    According to a recent study by CHD Expert, as of June 2014 each burger restaurant’s annual sales are around $1.48 million. Do some math, and that means that… 

  • 11 Burger Stats That Will Blow Your Mind
    It’s a fact: Americans eat a whole lot of burgers. But when you do the math, the sheer quantity of ground beef patties Americans consume every year is jaw-droppingly outrageous. 11 Burger Stats That Will Blow Your Mind (Slideshow) The burger traces...

  • Taco Bell: Live Mas.
    Mas means “more” in Spanish, so they’re really just saying “Live more.” If eating at Taco Bell is living more, then I don’t want to know what their definition of living less is. 

  • Jack in the Box: Love Bacon? Marry It.
    Another tagline that doesn’t work out of context, in this case a divisive Super Bowl commercial that had a man professing his love for a bacon-laden burger. 

  • Chick-Fil-a: Eat Mor Chikin
    The context of this slogan was actually pretty witty — a cow writes it on a billboard to dissuade people from eating him and his friends — but when taken out of context, it’s just a benign motto — Eat more chicken — spelled horrendously. 

  • Carl’s Jr: If it doesn't get all over the place, It doesn't belong in your face.
    This slogan really shouldn’t apply to anyone over the age of three. 

  • Long John Silver’s: We Speak Fish.
    How do you say “meaningless and awkward slogan” in fish?

  • Burger King: Be Your Way
    There’s not enough reflection time to make a sound judgment, but we’re confident that this may go down as the very worst slogan in history. Not only is this basically gibberish, the grammar is off, it says nothing about the chain or its product, and it’s...

  • Wendy’s: Do What Tastes Right.
    You can eat what tastes right, or do what feels right, but you can’t do what tastes right.

  • Arby’s: Arby's. Now That Your Tastes Have Grown Up!
    Questionable grammar aside, we’re not sure that a roast beef sandwich is for mature palates only.

  • The 8 Worst Fast-Food Slogans of All-Time
    Every company, no matter what they’re selling, needs a slogan. The ones that have been devised to sell fast food over the years have generally been fairly well-thought-out, witty, and encapsulating the company’s general ethos. But somewhere...

  • 2) St John
    The singular St John’s is so unique that it has been at times divisive. If you really enjoy trying new things or you are a fan of dishes that utilise distinctive ingredients, then you are sure to enjoy the restaurant. The menu changes daily, but roast...

  • 3) Dabbous
    The food is delicious, the vibe is enticingly relaxed and the reviews have been outstandingly good. Furthermore, the dishes are perfect without being pretentious or expensive! The restaurant has said that “fresh herbs, fruits and vegetables, juices and...

  • 10) Quo Vadis
    Found in the hub of bustling Soho, Quo Vadis offers beautifully delicate dishes such as pork belly, Borlotti beans, and spinach; hake, onion salad, and parsley crust; and duck breast, blackcurrant, elderberry, and prune. With tasty treats such as melon...

  • 1) Dinner by Heston Blumenthal
    Dinner by Heston Blumenthal has taken originality to a new level. Blumenthal and executive chef Ashley Palmer-Watts worked with food historians and spent many hours at The British Library in search of inspiration for the acclaimed restaurant. It’s like...

  • 4) L'Atelier de Joel Robuchon
    L'Atelier de Joël Robuchon will prove to be an intricate and luxurious dining experience. Simplicity intertwined with outstanding quality is the ethos of the restaurant. The award-winning menu boasts heavenly concoctions such as warm cheese soufflé with...

  • 5) Marcus
    Marcus (formerly Marcus Wareing) orchestrates dining at its highest level. One need look no further than the menu for proof; the creative and eclectic offerings include goats’ curd with shallot and sourdough; pig cheek served with celeriac and green...

  • 6) Ottolenghi (Islington Location)
    Ottolenghi’s food is not only tasty, but it is truly gorgeous to look at, too. The beautiful Mediterranean dishes are the stuff vitality is made of! Expect mixed seeds lavosh, butter bean tahini, twice-cooked baby chicken with lemon myrtle salt, chilli...

  • 7) The Ledbury
    Cooking at its best, The Ledbury has award winning chef Brett Graham, sous chef Greg Austin, restaurant manager Darren McHugh, and head sommelier Anja Breit behind it. The distinction of holding 2 Michelin Stars means you are advised to book eight weeks...

  • 8) Wild Honey
    In the heart of London, Wild Honey is another successful collaboration from the duo that created the award-winning restaurant Arbutus. Chef Anthony Demetre and business partner Will Smith have conceptualized a sensational French-inspired menu. The menu is...

  • 9) HKK
    HKK offers Chinese fine dining and it does it very well. Opening in December 2012, it was not long before the trendy restaurant was awarded a Michelin Star in 2013. As of last month, a new a la carte menu was unveiled. It includes delectable dishes such...

  • 11) Maggie Jones
    Tucked away in Kensington, Maggie Jones has been in business for more than 40 years. The restaurant is beautiful inside and exudes a cosy and rustic feel. So what can you expect from Maggie Jones? Well, the inspiration is French bistro and there are...

  • 12) The Gate
    The Gate serves fresh vegetarian food with a Middle Eastern twist, and vegetarian cooking has never tasted so good. Of course there is a soup of the day, but you will also find colourful dishes such as roasted halloumi skewer in a tikka marinade with red...

  • 13) 10 Greek Street
    Intimate, simple, and great cooking are words that come to mind when describing 10 Greek Street. The head chef is Cameron Emirali and you can choose from veal carpaccio; Gloucester old spot pork with crushed Jersey royals, spinach and asparagus; chocolate...

  • 14) Kitchen Table at Bubbledogs
    Lovers of intimate dining should take time to sample Kitchen Table at Bubbledogs’ food. "When people eat with us at Kitchen Table, we want them to feel like we're cooking for them at home,” head chef James Knappett told us. “We've designed the table so...

  • 15) The Wolseley
    Breakfast, lunch, dinner, and afternoon tea is what The Wolseley does best. If you are ever lucky enough to get a seat, expect glamour surrounded by art deco.  With its cooking in the style of the Grand European tradition, the breakfast menu includes...

  • 16) Berners Tavern
    Berners Tavern is all about all day dining. The restaurant specializes in breakfast, lunch, dinner, tea, and late supper. It is headed by Michelin Starred executive chef Jason Atherton. Berners Tavern’s numerous menus include crispy Middle White back...

  • 17) Amaya
    Amaya has to be one of the best Indian restaurants in the city. It has a great open kitchen where you can watch the chefs in action. Their menu is constantly changing but all you need to know is that the food is super tasty! Immediately served after being...

  • 18) Kitchen W8
    Opening in 2009 in Kensington, Kitchen W8 has already garnered a Michelin Star. With everything sourced in the UK, the food is exquisite. The restaurant has described its menu as “English food with French soul.” You can expect such decadent dishes as...

  • Meet the Man Who Supplies Duane Reade’s Fresh Food
    Every day, about 11,000 sandwiches, salads, and other prepared meals make their way to 55 Duane Reade locations across Manhattan. The homegrown chain of pharmacies, which has locations all throughout the five boroughs, has been hard at work completely...

  • 2) Michael Mina 74
    Located in the heart of the landmark Fontainebleau, this high-end bistro not only offers some of the city’s finest cocktails, including barrel-aged cocktails and punches on tap, it’s also where you’ll find some of the city’s freshest seafood, fresh-caught...

  • 6) J&G Grill
    This hotspot comes from none other than Jean-Georges Vongerichten, and chef Brad Kilgore is serving his take on global cuisine from a bright, spacious dining room overlooking the ocean. Taking inspiration from this proximity, seafood is abundant on the...

  • 7) Bourbon Steak
    Michael Mina’s Bourbon Steak, located inside the Turnberry Isle Resort and Club, is anything but a traditional steakhouse, largely thanks to the skill of chef Gabriel Fenton. Steaks like the 18-ounce dry-aged bone-in rib eye and the 24-ounce Kanas City...

  • 13) Makoto
    Since 2011, master sushi chef Makoto Okuwa has been serving some of the city’s best sushi at the Bal Harbour Shops in Miami Beach. The protégée of Masaharu Morimoto receives shipments from Japan three times per week, and while his sushi is flawless, it’s...

  • 16) Khong River House
    Brought to you by the team behind Yardbird, Khong is the city’s best Thai restaurant, and a super-traditional one at that. Offerings include Burmese noodle wraps with red chili and roasted peanuts; pork and ginger salad with fried curried rice balls;...

  • 19) The Dutch
    Andrew Carmellini’s hotspot inside the W Hotel has been packing them in since coming onto the scene in 2011, and with good reason: his simple twists on traditional American cuisine are fun, inspired, and delicious. The second outpost of a New York gem,...

  • 20) Tongue & Cheek
    A veteran of the Wolfgang Puck organization and former chef at Campanile and Patina in Los Angeles — and former three-month apprentice at The Fat Duck in England — chef Jamie DeRosa loves bold flavors. His menu at this comfortable, casual restaurant, with...

  • Raw Bar
    The raw bar at the Grand Finale offered fresh local oysters, clams, and gigantic shrimp cocktail. 

  • Grand Finale
    Held at chef David Turin’s David’s KPT, the Grand Finale showcased great views of the marina, stellar passed hors d’oeuvres, and a full open bar. 

  • Mansions
    The houses in the vicinity of the Captain Lord Mansion are some of the best-preserved 1700s mansions on the Eastern seaboard. 

  • Brews and Tunes
    The Kennebunkport Conservation Trust allowed the historic Green at the Captain Lord Mansion to be used for the Brews and Tunes event, which involved several live acts, a beer tent with plenty of Sam Adams, and several food trucks.

  • Duck
    For the entrée, roasted Long Island duck was served with fresh spring vegetables. 

  • Charcuterie
    At the private dinner held at the Spenlinhauer residence, Lyon-born chef Fred Eliot served a selection of scratch-made charcuterie, including duck liver mousse and pâté de Campagne. 

  • Mabel’s Lobster Claw
    Located right on the water about a half-mile from Dock Square, Mabel’s Lobster Claw is an under-the-radar seafood shack that’s one of the best around. Lobster rolls are world-class, as are the clam rolls, pictured, which are shucked and fried to order and...

  • The Clam Shack
    One of America’s best lobster rolls is served at the Clam Shack, a literal shack located right on Dock Square. The cold, fresh  lobster can be dressed with either butter or mayo, and is served on a soft roll from a local bakery instead of the...

  • Dock Square
    The backside of the numerous shops directly face out onto the water. 

  • Dock Square
    Walking around Dock Square is like taking a trip back in time.

  • The Grand Tapas Party
    The previous dishes were all served during the Grand Tapas Party, a low-key tasting with plenty of food and wine to go around. 

  • Gravlax Open-Faced Sandwich
    Housemade gravlax on brown bread with caper brown butter mayo and pickled onions, by Portland Hunt & Alpine Club’s chef Ricky Penatzer (they also served a killer punch made with aquavit, tea, and lime.

  • Chile-Dusted Grilled Shrimp with Carrot Tequila Vinaigrette
    From Zapoteca Restaurante Y Tequileria’s Shannon Bard

  • Leonardo’s Hamburger
    A slider made with veal and prosciutto, topped with fontina and Spanish onion, from M.C. Spiedo’s Mark Gaier and Clark Frasier

  • Sauerbraten Hand Pie
    With German potato salad, from Little Bigs Bakery’s James Plunkett and Pamela Fitzpatrick Plunkett

  • Lobster Crostini with Marinated Vegetables and Sofrito
    Served by chef Brandon Blethen of Robert’s Maine Grill

  • The Main Tent
    Both the POP The Kennebunks and the Grand Tapas Party were held under this tent, which was located on a rock right in the heart of Dock Square. 

  • Top Bites from the 2014 Kennebunkport Festival
    Kennebunkport is a quaint coastal village located at the far southeast corner of Maine, about a 45-minute drive from Portland. Perhaps best known as the home of the Bush compound, it’s both a major tourist destination during the summer months and a...

  • McDonald’s Japan Gracoro Burger
    A seasonal item with a cult following since its release in 1993, the Gracoro Burger is a real oddball. Instead of a burger patty, there’s a patty of macaroni, shrimp, and white sauce, with a breadcrumb crust. It’s topped with cheese, lettuce, and a...

  • Burger King Pumpkin Burger
    This offering, which was released in 2012, filled a bun with a burger patty, bacon, lettuce, slices of Japanese pumpkin (also known as kabocha squash), and a nut sauce made with peanuts, almonds, cashews, hazelnuts, and sesame seeds. We can’t even imagine...

  • KFC Double Down
    One of the most legendary (and grossest) fast-food experiments in history, this baby sandwiched cheese and bacon in between two patties of fried chicken. How this actually made it to market is anyone’s guess, but we’re assuming KFC’s R&D headquarters...

  • Dunkin’ Donuts Pancake Sausage Bites
    Pancakes and sausage are a breakfast staple, but combining them into one oblong nugget meant to be dunked in syrup? Well, it does hit all the major food groups: salt, sugar, meat, and grease. 

  • Burger King Vietnam: Kimchi Pork and Szechuan Beef Burgers
    This here’s an interesting one, released in honor of the Chinese New Year last year (not sure why these were sold in Vietnam instead of China). They released two burgers: the Spicy Kimchi Double Pork, which tops two pork patties with American cheese...

  • Pizza Hut India: So Cheezy Pizza
    This pizza, which was rolled out in India in December, is beyond cheesy, and that’s saying a lot. The crust was not only stuffed with jalapeno cheese, it was topped with a cream cheese-based sauce instead of marinara sauce as well as mozzarella cheese....

  • Krispy Kreme UK: Mince Pie Doughnut
    Mincemeat pies are quite popular in the UK; they used to include actual minced meat along with chopped fruit and spices, but today most varieties forego the meat. As a special holiday treat last year, Krispy Kremes across the Kingdom released a Mince Pie...

  • Domino’s Australia: $50 Wagyu Beef Pizzas
    In December, locations of Domino’s Pizza in Australia offered probably their highest-end pizzas ever, made with Wagyu-grade super-marbled beef. The first pizza, the Wagyu 3 Ways, was topped with Wagyu rib meat, Wagyu bresaola, sliced, Wagyu sausage,...

  • Pizza Hut Singapore: Double Decker Pizza
    Not to be outdone by the infamous Double Sensation described earlier, Pizza Hut Singapore went even more overboard with their holiday special last December. The bottom pizza had a stuffed crust and was topped with chicken pepperoni and bell peppers, and...

  • Pizza Hut Puerto Rico: Crazy Cheesy Bacon Crust Pizza
    Last year, Pizza Hut briefly sold a pizza in the U.S. that was ringed by tiny pizzas (pizza spawn?) along the crust. The Puerto Rican division took it one step further in December by adding a sprinkle of bacon to the top of those tiny pizzas. Touché,...

  • Pizza Hut Japan: Black Ninja Burger
    This offering made international waves last October for its sheer outlandishness: a burger patty, onions, lettuce, mayo, a hash brown patty, and a giant piece of bacon were sandwiched between a black bun. Meant to resemble a ninja with his tongue sticking...

  • Pizza Hut UK: Cheeseburger Pizza
    A cheeseburger pizza isn’t so wild around these parts anymore; it’s usually just a regular pizza topped with ground beef and American cheese. But in England (and previously in the Middle East), Pizza Hut released a limited-time only pizza where the crust...

  • KFC Indonesia: Cheese Donut
    For some reason, cheese-topped donuts are quite popular in Indonesia, and in September 2013 KFC decided to get in on the action, offering a glazed donut topped with shredded Swiss and Cheddar cheese. Here in America, we only eat cheesy donuts if they’re...

  • Subway Japan: Sausage and Barbecue Sub
    In August 2013, Subways in Japan added a new meat to the menu: a long sausage, topped with barbecue sauce. As usual, guests were able to choose the cheese, bread, and veggies. I think we can safely say that we won’t be seeing stateside Subways offering...

  • Pizza Hut Sri Lanka: Birizza
    Biryani, the popular South Asian rice dish, is about the last thing you’d expect to see at a Pizza Hut, but last July the “Birizza” hit the menus at locations in Sri Lanka. The dish was offered with either chicken or paneer cheese, and was topped with a...

  • The 15 Most Bizarre Fast-Food Menu Items of All Time
    A couple times a year, a new fast food product comes along that leaves us alternately scratching our heads and blown away by the inventors’ ingenuity. Pizza with a crust that’s stuffed with cheese? Amazing! A taco shell that’s...

  • Andrew Zimmern on the Biggest Mistakes Tourists Make
    Andrew Zimmern is a man who knows how to travel. On his super-popular TV show Bizarre Foods, he demonstrates his knack for digging below the surface of any given city and finding its heart, often through its food. Zimmern is currently helping to promote a...

  • Dunkin' Donuts' Healthiest Menu Options
    It’s common knowledge that doughnuts are bad for you, and the ones sold at Dunkin’ Donuts are no exception. Out of all the doughnuts they offer, the chocolate coconut cake doughnut is the worst for you, with 550 calories and whopping 39 grams...

  • You Wait Until You’re Done Eating to Complain
    Dovetailing with the previous slide, if you have an issue with your food, bring it up as soon as you realize it, which usually happens at around the time you take your first bite. The only possible reason to wait until you’ve polished off the whole plate...

  • You Ask to Talk to the Chef to Complain
    If you have an issue with your food, take it up with your server, or with the manager if there’s a larger issue. Pulling the chef away from his or her busy kitchen to properly instruct them on the definition of medium-well isn’t just dumb, it’s mean. 

  • You Move to Another Table Without Asking
    If you’re unhappy with your table for whatever reason, just tell your server or the hostess and one of them will take you to a different one (the earlier in the meal the better, so fewer items need to be transferred). Don’t just up and move without...

  • You Order from the Hostess When You’re Seated, or from the Busboy
    It’s the host or hostess’s job to bring you to your table, not take your order. It’s the busboy’s job to bring you your food and clear your plates, not take your order. You may be desperate for that dirty martini, but just be patient and let your server...

  • You Ask to Sit Somewhere Quiet
    If the restaurant you’re in is loud, the restaurant will be loud no matter where you’re sitting. Want quiet? Go to a quieter restaurant.

  • You Don’t Read the Menu, then Complain
    It’s not a smart move to order a dish without thoroughly reading its description on the menu. It’s one thing to send a dish back if the menu doesn’t mention that a dish has peanuts in it when you’re allergic to them, but it’s just dumb to send a dish back...

  • You Ask for Raw Items Cooked
    Sushi? Raw. Steak tartare? Raw. Carpaccio? Raw. If you don’t know that, you probably shouldn’t be ordering them to begin with. Which brings us to…

  • You Seat Yourself
    As mentioned above, there’s a reason why the hostess stand exists. Never seat yourself unless you’re told to, because you’ll most likely just have to move anyway. 

  • You Pronounce Obvious Menu Items Wrong
    You can get away with pronouncing mille-feuille wrong (it’s “meal-fay”), and maybe you can get away with not mastering how to say haricots verts (it’s “ah-ree-ko vair”), but if you pronounce the Ls in quesadilla, expect a funny look from your server. 

  • You Don't Make a Reservation
    If you stroll into a packed restaurant without making a reservation, don’t expect to be seated right away. 

  • Cooked Sushi? 10 Dumb Things People Do at Restaurants
    It’s nice to think that when people head to a restaurant for dinner, they do so with the best of intentions. But sometimes, without even realizing it, they do dumb things that really annoy the wait staff. In the interest of keeping yourself on your...

  • How to Get Free McDonald's Coupons
    Every company knows that it’s a smart move to hand out some freebies every once in a while, and McDonald’s is no exception. According to WikiHow, there are a handful of ways to get your hands on some free McDonald’s coupons. A good place...

  • 1) Irwin D Simon, Hain Celestial Group
    The highest-paid CEO in the food industry may surprise you, especially if you’ve never heard of Hain Celestial. It’s the parent company of many of the biggest natural and organic foods and personal care brands, including Celestial Seasonings, Soy Dream,...

  • 2) Steve Ells, Chipotle
    Chipotle is quickly becoming the gold standard for fast food, and it’s all thanks to Steve Ells, the founder and CEO. He pays himself quite a hefty salary: $25,116,871 in 2013. 

  • 3) Muhtar Kent, Coca Cola Co.
    Coca-Cola obviously produces its namesake beverage, but the parent company also owns more than 500 brands including Sprite, Fanta, Capri Sun, Dasani, Nestea, Minute Maid, and Vitamin Water. Its CEO, Muhtar Kent, took home $20,380,660 in 2013. 

  • 4) Howard Schultz, Starbucks
    The man who’s largely responsible for building Starbucks into the multinational behemoth it is today, Howard Schultz raked in $17,242,507 last year. 

  • 5) Indra K. Nooyi, PepsiCo
    Nooyi is the CEO and Chairperson of Pepsico, the second largest food and beverage business in the world. More than 20 of their brands have annual sales of more than $1 billion, including Pepsi, Lay’s, Gatorade, Doritos, Tropicana, and Lipton teas. Even...

  • 6) Irene Rosenfeld, Mondelēz International
    If the name Mondelēz doesn’t ring a bell, its earlier name, Kraft Foods, probably does. The name itself is essentially gibberish — it was spun off in 2012 to handle the global snack and food brands owned by Kraft, like Oreo, Triscuit, and Cadbury. Its CEO...

  • 7) JP Bilbrey, Hershey
    Everybody loves chocolate, and everybody knows Hershey. Last year its CEO, JP Bilbrey, made $13,825,686.

  • 8) Brian P. Kelley, Keurig Green Mountain
    Formerly Green Mountain Coffee Roasters, this company most likely roasts and distributes a lot of the coffee you drink, either home-brewed or in the form of those little K-cups. It’s come a long way from its 1981 beginnings as a small café in Vermont; in...

  • 9) C. Larry Pope, Smithfield
    The United States’ largest pork processor was founded in 1936, and today it raises 15 million pigs annually and processes 27 million, producing more than 6 billion pounds of pork. Its president and CEO, C. Larry Pope, made $10,778,390 in 2013.

  • 10) Gary Rodkin, ConAgra
    This Omaha-based packaged foods company makes and sells foods for supermarkets, restaurants, and food service establishments. Their brands include Healthy Choice, Hunt’s, Orville Redenbacher’s, Wesson oil, Swiss Miss, Reddi-Whip, PAM, and Hebrew National...

  • Who are the Food Industry's 10 Highest-Paid CEOs?
    The chief executive officer, or the CEO, is at the top of a company’s food chain, and is oftentimes the highest-paid person on the company payroll. At a successful company, the CEO can seriously rake it in, so we decided to take a look and see what...

  • Ocean’s Halo
    These seaweed chips take healthy snacking to a new level and make seaweed sheets look juvenile. Crunchable and dippable, Ocean Halo’s protein-filled trendsetting chips are gluten-free and contain no GMOs, trans fats, MSG, or anything artificial. 

  • Crunchmaster
    Just the name alone is inviting, right? This gluten-free cracker company just launched their newest product, Popped Edamame chips, available in Sea Salt and Wasabi Soy flavors. They’re made with a blend of rice and real edamame and are saturated fat-free...

  • Popchips
    They’re not fried or baked, but use heat and pressure to “pop” as chips. With half the fat of fried chips, new tortilla Popchips are made with real masa and come in zesty nacho cheese, ranch, and chili limon flavors. Popchips are gluten-free and have no...

  • Late July Organic
    Using organic ingredients like chia, brown rice, and amaranth, these multigrain chips are gluten-free, nut-free, Kosher, and (in most varieties) vegan. Their restaurant-style chips are certified USDA organic, non-GMO and gluten-free. 

  • Primzie
    In Italian, primzie means the first of its kind. These artisanal crispbread snacks stand up in the “dipability” category. Grilled, then crisped, primzie snacks are all natural with no trans fats or cholesterol. 

  • The Better Chip
    These flavors are bold and created by cooking real ingredients inside the double-corn masa chip. The Better Chip is verified non-GMO and gluten-free with five (totally pronounceable) ingredients in every chip flavor. 

  • Way Better Snacks
    This brand incorporates sprouted ingredients like flaxseeds, chia seeds, quinoa, black beans, broccoli seeds and daikon radish seeds into their tortilla chips. Sprouting increases vitamins and minerals, antioxidants, digestibility and nutrition absorption.

  • Mediterranean Snack Foods
    Available in seven flavors, these chips are high in protein and low in carbs. They’re non-GMO and naturally gluten-free and free of trans fats. One serving size is 20 chips (which should make you happy!) and since they’re made with real lentils, they’re...

  • RW Garcia
    This family-owned company has been changing the way people snack for more than 30 years. All of RW Garcia’s products are made from stone ground non-GMO corn, contain no additives or preservatives, and are verified non-GMO and certified gluten-free. 

  • The Jingle is in 6/8 time
    The jingle follows a fairly standard A-B-A format with a coda at the end, and is actually in 6/8 time, meaning that each measure has two more beats than most songs, which are in 4/4. It was written in the key of E-flat major, but the version many trucks...

  • Locations in China Sell Green Tea Ice Cream
    The first location of Mister Softee in China opened in Suzhou, Jiangsu in 2007, and they’ve been expanding through China’s eastern region since 2008. There are standalone Mister Softee stores and kiosks there as well as trucks, whose unique offerings...

  • You Can Download the Jingle as a Ringtone
    If you really love that jingle, you can download a ringtone of it here. 

  • Don’t Even Think about Ripping off Their Name
    If you spot a Mister Softee truck, look closely at the name; a Master Softee truck has been spotted in New York, and is being sued for trademark infringement. 

  • You Can Buy a Mister Softee Bobble Head
    Mini-musical trucks and banks, t-shirts, beach towels, and bobbleheads are available for sale at the Softee Store. 

  • There are Two Soft-Serve Styles, and One is More Fattening
    Next time you get soft serve, ask the driver if it’s six percent fat or ten percent fat. While the fat and calorie content of the vanilla and chocolate varieties are  identical, the ten percent soft serve contains 170 calories and 9 grams of fat per...

  • Drivers Must Have a Spotless Driving Record
    Want to be a driver? Make sure you have a clean driving record; the site even emphasizes “NO DWI!!!”

  • The Jingle Has Lyrics!
    Ever wonder what the lyrics to the Mister Softee jingle (which is officially named “Mister Softee Jingle and Chimes”) are? Check it out:The creamiest, dreamiest soft ice creamYou get from Mister SofteeFor a refreshing delight supremeLook for Mister...

  • The Trucks are Top-of-the-Line
    While the ice cream trucks may look a little shabby, they’re actually just designed that way — they’re made from rust-free aluminum, powered by the new General Motors Vortec engine, use a high-powered Electro Freeze soft serve machine, and just about...

  • The First Thing Handed Out Was Green Ice Cream
    The first day of operations was St. Patrick’s Day 1956, so founders Bill and Jim Conway took to the streets of West Philadelphia and handed out green ice cream. 

  • 10 Things You Didn’t Know About Mister Softee
    The familiar jingle of the ice cream man is one we associate with warm summer days, childhood, and a perfectly swirled ice cream cone. But did you know that the Mister Softee song, played thousands of times per day, has lyrics? We’ve rounded up 10...

  • 18) Sirloin Beef Burger, Sketch Burger, Philadelphia
    It looks sort of like a psychedelic preschool, all Day-Glo colors and funky signs and crowdsourced artwork, but this small Philadelphia burger joint serves up an exquisitely simple, highly flavorful 8-ounce sirloin burger, served on a doughy white bun...

  • 17) Sliders, White Rose System, Linden, N.J.
    In the 1920s, the slider was king, largely thanks to the success of White Castle. If you’re looking for a taste of what the perfect burger experience was like back then, head to the tiny White Rose System in industrial Linden. Here, 2-ounce wads of 75/25...

  • 87) Sirloin Burger, The Lambs Club, New York, NY
    A bun should never steal the burger show, but the fresh, toasted challah loaf bun at Manhattan's The Lambs Club comes pretty close. But the sirloin burger has plenty more going for it, including Cabot sharp Cheddar, shallot, and just about the highest...

  • 1) Kuma Burger, Kuma's Corner, Chicago
    It’s the sign of a great food city when you can find two crazy restaurant waits within three blocks of each other. So it is in the case of Hot Doug’s (closing later this year) and Kuma’s Corner, some would argue Chicago’s best hot dog and burger joints....

  • 2) Luger Burger, Peter Luger, Brooklyn, N.Y.
    Because of this burger’s location in Williamsburg, Brooklyn, and its lunch-only appearance on the menu, out-of-town visitors are likely to have an easier time than New Yorkers experiencing New York City’s best burger. There are no bells and whistles, but...

  • 3) Black Label Burger, Minetta Tavern, New York, NY
    Sure, the côte de boeuf, roasted bone marrow, and various ungodly delicious potato renditions are big reasons why Minetta Tavern was called the city’s best steakhouse and awarded three stars by The New York Times. But no less the stuff of legend is the...

  • 4) The Father's Office Burger, Father's Office, Los Angeles
    What do you get when you go to Father's Office, chef Sang Yoon's gastropub in Los Angeles (now in both Santa Monica and Culver City)? No table service. And no pretention. There's a wood-paneled, comfortable vibe of a great local lived-in spot, but it's...

  • 5) Green Chile Cheeseburger, Santa Fe Bite, Santa Fe, N.M.
    Down the Old Las Vegas Highway (the original Route 66), the green chile cheeseburger served at Bobcat Bite, founded by Mitzi Panzer in 1953, has been hailed by Hamburger America's George Motz, Roadfood's Jane and Michael Stern, Food Network, and even Bon...

  • 6) Build-Your-Own Burger, Burger Bar, Las Vegas
    Known as “the other Keller” (besides Thomas, obviously) to fine-dining enthusiasts who have long enjoyed his exquisitely crafted modern French food at Fleur de Lys in San Francisco and to the Las Vegas dining public for having created a $5,000 hamburger...

  • 7) Double Cheeseburger, Holeman & Finch Public House, Atlanta
    Every night at 10 p.m. on the dot, 24 burgers emerge from the kitchen at Holeman & Finch Public House, and that’s it. Even though they’re not listed on the menu, these burgers are often spoken for well in advance (they can be reserved at any...

  • 8) Bash Style, Burger & Barrel, New York, NY
    “Bash Style,” for the uninitiated, means onion and bacon jam, pickles, American cheese, special sauce, and most importantly, a killer blend of meat cooked medium-rare by chef Josh Capon and his team. These are the foundation of what you could argue...

  • 9) The Original Burger, Louis’ Lunch, New Haven, Conn.
    Sigh. Deep breath. A conversation about Louis’ Lunch is never simple. Is it the birthplace of the hamburger? Supposedly, one day in 1900, a gentleman hurriedly told proprietor Louis Lassen "he was in a rush and wanted something he could eat on the run"...

  • 10) Hickoryburger, The Apple Pan, Los Angeles
    This standalone counter-only burger-and-pie place in West Los Angeles hasn't changed since it opened in 1947 (well, except for the prices). The Apple Pan's signature Hickoryburger is a juicy round of hickory-smoke-infused ground beef on a reasonably...

  • 11) Cheeseburger, JG Melon, New York, NY
    According to legend, burgermeister George Motz wanted to include JG Melon's definitive bar burger in the first edition of his book Hamburger America, but nobody at the place would return his calls — maybe because they were too busy actually turning out...

  • 12) Lola, B Spot Burgers, Ohio, Various Locations
    There are hyped-up dishes and chefs that win so many awards, whose praises are sung so widely and so often, that you feel sure they can’t possibly live up to the hype.. Those rules just don’t apply to Iron Chef Michael Symon. He’s won too many burger...

  • 13) Cheeseburger, Husk, Charleston, S.C.
    So what’s the secret to the burger at Husk, Sean Brock’s Charleston landmark? Bacon. Ground right into the patty. Brock’s been on a personal quest to perfect the burger, and after eating his cheeseburger you’ll most likely agree that he’s achieved his...

  • 14) Jucy Lucy, Matt's Bar, Minneapolis
    Ah, the inimitable Jucy Lucy (yes, Matt's spells it without the "i"). While the battle rages between Matt’s Bar and the nearby 5-8 Club over who originally invented this brilliant burger variation, the one at Matt’s Bar is a superior specimen. Legend has...

  • 15) Le Pigeon Burger, Le Pigeon, Portland, Ore.
    When Gabriel Rucker first opened Le Pigeon in 2006, he only served five of these outstanding burgers per night. How cruel. Until very recently, it was also available at Rucker’s downtown spot Little Bird, where it's been replaced with the...

  • 16) Bill's Burger, Bill's Bar & Burger, New York, NY
    Bill's Bar & Burger is the brainchild of restaurateur Stephen Hanson, best known for his more upscale offerings like Dos Caminos, Strip House, and Ruby Foo’s (all are run by the hospitality company that he founded more than 25 years ago, BR Guest). It...

  • 17) Sliders, White Rose System, Linden, N.J.
    In the 1920s, the slider was king, largely thanks to the success of White Castle. If you’re looking for a taste of what the perfect burger experience was like back then, head to the tiny White Rose System in industrial Linden. Here, 2-ounce wads of 75/25...

  • 18) Truffled Cheeseburger, Palena Café, Washington, D.C
    The burger at Washington, D.C.’s Palena Café is certainly a fancy-pants one, but that doesn’t mean it’s at all precious. Chef Frank Ruta’s burger starts with a loosely packed 7-ounce patty of Angus beef (mostly chuck and trim from aged steak cuts) that’s...

  • 19) Big Devil, Ray’s to the Third, Arlington, Va.
    After the closure of Michael Landrum’s two D.C.-area locations of Ray’s Hell Burger, devotees despaired that they’d never again be able to enjoy these perfectly seared, ingeniously topped burgers. The third outpost, however, is still going strong, and...

  • 20) Steamed Cheeseburger, Ted's, Meriden, Conn.
    Most burger purveyors griddle, grill, or pan-sear their patties. Since 1959, Ted's, in this historic community north of New Haven, has steamed theirs. Steamed meat? Yep. Steamed Cheddar cheese, too. Cooked in custom-designed steam boxes, the burgers,...

  • 21) Cheeseburger, Gott's Roadside, San Francisco
    Back in 2011, popular California hamburger stand Taylor's Automatic Refresher renamed its three locations (Napa, St. Helena, and San Francisco's Ferry Building) because its owners brothers Joel and Duncan Gott didn't own rights to the name, and couldn’t...

  • 22) Hamburger, Perini Ranch Steakhouse, Buffalo Gap, Tex.
    Tom Perini's steakhouse, in a converted barn on his family's ranch just outside Abilene, is famed for its 22-ounce "cowboy rib-eye" and other heroic slabs of good Texas beef, but burger lovers swear by the establishment's grilled half-pound burger, laden...

  • 23) Hamburger, Zuni Café, San Francisco
    The lunch-only grass-fed burger at this San Francisco classic, ground in-house, medium-lean, comes on grilled rosemary focaccia slathered with aïoli. Beecher's Flagship or Bayley Hazen blue are available options, as are grilled onions or sliced heirloom...

  • 24) PYT Burger, PYT, Philadelphia
    PYT is renowned for its absolutely insane burger creations, including one topped with fried beer and others that use fried mashed potato cakes, lasagna, Ellio’s pizza, tacos, and even Twinkies for buns, but beneath all the gimmickry is a seriously...

  • 25) The Original db Burger, db Bistro Moderne, New York, NY
    The idea of the “chef-inspired” burger, in all its celebration and prominence, can be hit-or-miss these days. It seems recently that all chefs feel like they have to have a burger on the menu. And while some are just paying lip service to the trend, some...

  • 26) Bistro Burger, Corner Bistro, New York, NY
    This always crowded Greenwich Village institution, a semi-dive bar (no real dive bar sells a large line of branded casual clothing, or opens outposts in Long Island City), is justly famous for its big no-nonsense burgers, cooked under a salamander-like...

  • 27) Bacon Cheeseburger, The Little Owl, New York, NY
    Chef Joey Campanaro knows his way around a burger, and the one that he serves at his West Village restaurant The Little Owl was named the world’s best by The Guardian. Campanaro starts with a ¾-inch-thick patty of ground Pat LaFrieda brisket and...

  • 28) The Cadillac, P.J. Clarke's, New York, NY
    There are now seven P.J. Clarke's locations, including two in São Paulo, but the Third Avenue Manhattan original is the feisty little brick building that refused to make way for the 47-story Skidmore, Owings & Merrill skyscraper that now looms over it...

  • 29) Cheeseburger, Au Cheval, Chicago
    Is the burger served at Chicago’s relative newcomer Au Cheval "the perfect griddle burger?" According to Bon Appétit, it is. Its beauty lies in its simplicity: two patties (or three if you order a double) of no-frills ground beef topped with Cheddar,...

  • 30) Hell’s Fury Burger, The Vortex, Atlanta
    The Vortex, which has two Atlanta locations, is a crazy place. First of all, just to enter the restaurant you have to walk through a giant skull with crazy eyes that also happens to be the main entrance. The menu has a full page of rules ("We maintain the...

  • 31) The Dirty South Burger, Chuck's Burgers & Frites, Raleigh, N.C.
    The most outrageous offering at this down-home burger joint starts with a house-ground 100 percent chuck patty that’s seared on a flat-top. You have your choice of a 5-ounce or 8-ounce patty, and we recommend going with the 5-ouncer because what comes...

  • 32) Whiskey King Burger, Village Whiskey, Philadelphia
    Chef Jose Garces has won heaps of praise for the burgers he’s serving at Village Whiskey, and it’s well-deserved. His burgers are so lightly packed that they’re almost fluffy, and come on a house-baked pan au lait bun that’s similar to brioche but less...

  • 33) Chargrilled Burger, The Spotted Pig, New York, NY
    The burger at New York’s The Spotted Pig, a restaurant that is widely responsible for launching the high-end gastropub trend, is a wonder. Chef April Bloomfield has created a half-pound behemoth of prime grilled beef, topped with a layer of creamy, stinky...

  • 34) The Prime Meats Burger, Prime Meats, Brooklyn, New York
    Frank Falcinelli and Frank Castronovo, affectionately known as “The Franks” by fans of their handful of New York restaurants, including Frankie’s 457 and Frankie’s Spuntino, are serving an epic burger at their meat-centric farm to table spot Prime Meats....

  • 35) The Original Redcoat Special Hamburger, Redcoat Tavern; Royal Oak, Michigan
    When a burger hasn’t changed in more than 40 years, you know they’re doing something right. And at the Redcoat Tavern, that burger is a half-pound beauty, served on a traditional sesame seed-topped bun and topped with shredded lettuce, tomato, and your...

  • 36) F.T.W., Grill Em All (Los Angeles)
    What do you get when you combine a love of heavy metal and a passion for good food? A menu of some 17 burgers with names like “Napalm Death” and “Dee Snider” and topping combinations as out there as you can imagine. Peanut butter, strawberry jam, bacon,...

  • 37) Hamburger, Pie n' Burger, Pasadena, Calif.
    If you want to experience what a perfect burger tasted like in 1963, head to Pie n’ Burger, where nothing about the place, including the butcher who supplies the ground chuck, has changed in decades. The double is the best way to go, two quarter-pound...

  • 38) The Down Low Burger, Mar'Sel, Rancho Palos Verdes, Calif.
    At this fine dining restaurant inside the Terranea Resort, located right on the water, they’re serving one of LA’s finest burgers, but you have to be in the know to ask for it, because it’s off-menu (hence the “down low”). The brioche bun is made in-house...

  • 39) Bill’s Burger, Becks Prime, Houston
    There are 12 locations of Beck’s Prime in Houston and two in Dallas, and not one has a freezer. Founded in 1985, Beck’s has become a beloved institution since then, serving half-pound Angus chuck burgers that are hand-ground and formed on-site daily....

  • 40) The Classic 8oz, 8oz Burger Bar, Multiple Locations
    This burger joint has locations in Seattle, Miami Beach, Los Angeles International Airport, and far-flung Tunica, Miss. and Bossier City, La., and is the brainchild of chef Govind Armstrong, who’s making a name for himself as one of the country’s best....

  • 41) Frita Cubana, El Mago de las Fritas, West Miami, Florida
    The frita is a perfect representation of the American influence on Cuban culture, and vice-versa. It was created in Cuba and brought over to the States after the revolution, and the one served at Little Havana’s El Mago de las Fritas is arguably the best...

  • 42) Hut’s Favorite, Hut's Hamburgers, Austin, Tex.
    Homer "Hut" Hutson opened the original Hut's Hamburgers in 1939, and though it's now in a different location with different owners, the spirit of the place hasn't changed a whole lot since then. As it happens, the vaguely déco style building it now...

  • 43) Local Grass-Fed Burger, Craigie on Main, Cambridge, Mass.
    Serious chefs never used to serve burgers in their restaurants, and when they started doing so, you always sort of had the feeling that they were doing it under duress and would much  rather you didn't order one so they could sell you that heritage...

  • 44) Sliders, White Manna, Hackensack, N.J.
    A North Jersey legend, White Manna is one of the last remaining diner-style burger joints that arose in the tradition of White Castle. What’s served here is the perfect interpretation of that form, perfected over decades and decades, unchanging. You walk...

  • 45) Ghetto Burger, Ann's Snack Bar, Atlanta, Ga.
    People don’t just come to Ann’s for the burgers, they come to Ann’s for Ann Price, who almost single-handedly cooks all the food and provides all the entertainment. Known affectionately as Miss Ann, she’s a force to be reckoned with and a true character....

  • 46) Dick’s Deluxe, Dick’s Drive-In (Seattle)
    With six locations, Dick’s is a Seattle institution. For nearly daily, hand-cut fries, and milkshakes, and its owners know that if it ain’t broke, don’t fix it. The Double Deluxe is a hamburger Platonic ideal: two patties, melted cheese, lettuce, tomato,...

  • 47) Hop Frog, Poe's Tavern, Sullivan's Island, S.C.; Atlantic Beach, Fla.
    Poe’s has two locations, both located steps from two of the country’s most beautiful beaches. They each offer more than 50 beers as well as seriously gourmet burgers, ground in-house daily. The Hop Frog is the best they offer, a half-pound patty given a...

  • 48) Cheeseburger on French Bread, Rotier's, Nashville, Tenn.
    A hunk of soft French bread might not come to mind as the ideal burger vessel, but at the landmark Rotier’s, located a stone’s throw from Vanderbilt University, it’s the best way to go. The six-ounce burger patties are hand-formed every morning, and while...

  • 49) Steak House Burger, Brindle Room, New York, NY
    At the East Village’s Brindle Room, chef/owner Jeremy Spector is serving a lunch-only burger that, at $12, is a certifiable steal. The reason? Dry-aged meat. Prime aged beef trimmings and deckle are brought in from his partner’s New Jersey restaurant, and...

  • 50) Cheeseburger, Burger Joint, New York, NY
    It’s a tough call to declare an open secret like Burger Joint in New York City’s decidedly upscale Le Parker Meridien Hotel an “undiscovered gem.” To New York burger lovers and the tourists lining up behind the ridiculously tall curtain it’s “hidden”...

  • 51) Double Winstead, Winstead’s (Kansas City, Mo.)
    Winstead’s is a household name in the Kansas City area, serving diner staples and "steakburgers" for more than 70 years. These burgers are what the locals crave when they leave the city: fresh-ground Choice beef, served with mustard, ketchup, pickles, and...

  • 52) The DuMont Burger, DuMont Burger, Brooklyn, New York
    When it comes to DuMont, there’s a distinct sadness that locals in the know won’t be able to see far beyond. It wasn’t long ago that chef and owner Colin Devlin was found dead after an apparent suicide, said to be brought on by the pressures and financial...

  • 53) Griddled Burger, Edzo’s, Chicago, Ill.
    To know Edzo’s, you must first know Eddie Lakin, a former line cook who worked in high-end kitchens around the world before settling back on his home turf to flip burgers for a living. But what burgers these are: Choice chuck, hand-cut and ground on-...

  • 54) Tostado Burger, Chris Madrid’s, San Antonio, Tex.
    When you're packed, and you've been around doing burgers since 1977, you must be doing something right. And they're doing at least two things right at Chris Madrid's in San Antonio: burgers and nachos. The "macho" tostado burger made George Motz's book,...

  • 55) The Duane Purvis All-American, Triple XXX Family Restaurant, West Lafayette, Ind.
    If the name of this burger (and its associated restaurant) sounds a little odd, it’s pretty easy to explain: Triple XXX was the name of the root beer the burger stand sold when it first opened in 1929, and Duane Purvis was an All-American football star at...

  • 56) Original Solly Burger, Solly's Grille, Milwaukee, Wis.
    Family-owned and operated since 1936, Solly’s claim to fame is the butter burger, one of the last and finest examples in the nation. Fresh-ground sirloin is delivered daily from a local butcher, and the shakes, fries, and burgers, complete with a healthy...

  • 57) Onion-Fried Burger, Sid’s Diner, El Reno, Ok.
    At this friendly, no-frills diner, it’s all about the onion-fried burger. Sit at the counter and watch the magic happen: Sid Hall (or his brother, Bob), take a ball of fresh-ground beef, place it on a ripping hot griddle, and smash it down along with a...

  • 58) Cozy Burger, The Cozy Inn, Salina, Kan.
    There was a big White Castle-inspired hamburger stand boom across America in the early 1920s, and Salina, Kan.’ Cozy Inn is one of the last ones standing. Started as a six-seat counter in 1922, it gained local popularity for serving 1-ounce...

  • 59) Röckenwagner Pretzel Burger, 3 Square Café + Bakery, Venice, Calif.
    Chef Hans Röckenwagner is one of LA’s best under-the-radar chefs, and the trademarked (literally) burger at his no-frills Abbot Kinney bakery 3 Square is spectacular from top to bottom. It starts with a freshly-baked pretzel bun that might just be the...

  • 60) Double Bacon Cheeseburger, Hodad's, San Diego, Calif.
    With two locations in San Diego and another inside Petco Park, Hodad’s might very well be the most popular burger destination in San Diego, and for good reason. These are some seriously good burgers, and when two patties get stacked with mayo, mustard,...

  • 61) Best Damn Grass Fed Cheeseburger, 4505 Burgers & Barbecue, San Francisco, Calif.
    When a butcher shop decides to open a burger and barbecue joint, you know that it’s going to be good, and the one sold at 4505 lives up to all expectations. It starts with grass-fed beef from Magruder Ranch that’s broken down on-premises, ground,...

  • 62) Hubcap Decker, Hubcap Grill, Houston, Tex.
    Open since 2008, the Hubcap Grill, which now has two locations in Houston, isn’t for the faint of heart. To make their popular Decker, two deeply seared fresh-ground hand-formed burger patties (with a slice of Texas toast in the middle for good measure)...

  • 63) The Special, Stanich's Tavern, Portland, Ore.
    You won’t find many customers nursing only a beer at this circa-1949 sports bar; people come here for the food. Namely, the burger known only as “The Special:” a big toasted bun topped with a quarter-pound of fresh-ground chuck, ham, bacon, a fried egg,...

  • 64) Double Chili Cheeseburger, The Varsity (Atlanta)
    It’s not because The Varsity claims to be the world’s largest drive-in, or that it’s one of the few restaurants in America that still employs carhops. No, neither is it The Varsity’s staying power (founder Frank Gordy launched it with a $2,000 nest egg...

  • 65) Sirloin Burger, Le Tub, Hollywood, Fla.
    If you like your burger big and bold, the sirloin burger sold at this converted gas station about a half-hour’s drive from Miami is worth seeking out. The place will be crowded, you’ll most likely wait for more than an hour for your order, and when you...

  • 66) Half-Pound Niman Ranch Cheeseburger, Mustards Grill, Napa, Calif.
    There's all kinds of good stuff on the menu at Cindy Pawlcyn's ever-popular wine country bistro (crispy calamari with curried slaw, seafood tostada, Mongolian pork chop…) but the cheeseburger (Maytag Blue is an optional choice, and one well worth making)...

  • 67) Hog Wild Burger, Oblivion Taproom, Orlando, Fla.
    This burger and beer mecca turns out some wild burger combinations, but the most delicious of all is the Hog Wild burger, which is a half-pound hand-formed patty topped with chopped pork, bacon, caramelized onions, barbecue sauce, a giant onion ring, and...

  • 68) B.B. Burger, That One Spot Eatery, Ocoee, Fla.
    There’s a great burger lurking in this sleepy Orange County town, and it has a secret ingredient: horseradish sauce. The burger patty itself is fresh-ground and a little under an inch thick, and if you’re wondering what the B.B. stands for, that would be...

  • 69) Mustang Sally, Burger & Beer Joint, Miami
    This big, unassuming, friendly place serves terrific Angus prime or Wagyu burgers, ranging from 8 to 10 ounces in heft (not to mention the 10-pound "Motherburger"), with all kinds of inspired accompaniments. Choosing just one to typify the place is a...

  • 70) The Burger, The Company Burger, New Orleans, La.
    The Company Burger chef/owner Adam Biderman set out to create the perfect double-cheeseburger, and one bite will tell you that he hit the nail right on the head. His flagship Company Burger starts with two 3.25 ounce patties, which get a light crust on...

  • 71) Gabby Burger, Gabby's Burgers and Fries, Nashville
    Since opening Gabby's Burger and Fries in 2009, husband and wife team Doug and Coreen Havron have been delivering the greasy goods to enthusiastic customers looking for grass-fed burgers, fresh cut fries, and other American favorites done with care and...

  • 72) Cowbell Burger, Cowbell, New Orleans
    Who couldn't use more cowbell? (Sorry, had to.) This New Orleans burger joint, headed up with a focus on handmade, high-quality burgers by chef Brack May, is a Big Easy favorite. Their "Locally World Famous Cowbell Burger" includes a natural beef patty on...

  • 73) Fat Mo's Burger, Fat Mo's (Nashville)
    At half a pound, Fat Mo's self-titled burger is mammoth, yes, but size alone isn't enough to land a burger on our list. Drive-thru and walk-up only, Fat Mo's burgers are a huge cut above regular fast food — everything is fresh and cooked to order, the...

  • 74) John T Burger, Hog & Hominy, Memphis
    When food insiders see something called the John T Burger, they’re likely to get both excited and skeptical. “A burger in Memphis named for the head of the Southern Foodways Alliance,” you can almost hear them muse, “Hmm. This could either be really good...

  • 75) The Woodstock, Burger Up (Nashville)
    Nashville's Burger Up serves burgers and pretty much nothing else (not that there’s anything wrong with that). And anyway, there's a huge range of burgers for every type of palate, including bison, lamb, and salmon. The star of their impressive burger...

  • 76) Black Angus Burger, Michael's Genuine Food & Drink, Miami
    This popular Miami restaurant (with an outpost on the Caribbean island of Grand Cayman) serves its first-rate burger only at lunchtime, but it's beefy enough to make a substantial dinner. The beef is house-ground Black Angus from California's Harris Ranch...

  • 77) The Classic Burger, Hopdoddy Burger Bar (Austin, TX)
    No corner is cut at Hopdoddy Burger Bar in Austin, where hormone and antibiotic-free black Angus beef is ground in-house, buns are baked from scratch, and only the freshest vegetables are allowed anywhere near their burger creations. There’s a near-...

  • 78) Butcher's Cut, Flip Burger Boutique, Atlanta
    There are plenty of basic, let-the-meat-speak-for-itself burgers on this list. Butcher's Cut at Atlanta's Flip Burger Boutique isn't one of them. This Jengatower of a sandwich is stacked high with a juicy beef patty, crumbled blue cheese, caramelized...

  • 79) The All American, 2941 Restaurant, Falls Church, Va.
    Hidden on an upscale American, French, and Mediterranean menu in the affluent Washington, DC suburb Falls Church is the lunch-only All American burger, which makes the metro ride from Downtown worth the trip. This is a straightforward beef burger, topped...

  • 80) Chapman Burger, Laura's Little Burger Joint, Decatur, Mich.
    Living up to its name, Laura's Little Burger Joint isn't much more than a standalone shack located outside of Decatur. But it also more than lives up to the "burger" portion of its name with the Chapman Burger, which features two 7-ounce patties with...

  • 81) The Burgamo, Alla Spina, Philadelphia
    Italian gastropub Alla Spina has only been open for two years, but has already gained a loyal fan base that includes Burgamo diehards, looking to wrap their mouths around this high-stacked, two-pattied Philly burger favorite. The double cheeseburger is...

  • 82) Thunder Burger, Thunder Burger, Washington, D.C.
    This Georgetown gourmet burger establishment doesn't have a crown jewel burger, but offers one of the best customizable burger experiences in the country. A "Thunder Burger" order will give you your base, which you can customize with an endless array of...

  • 83) Double Bypass Burger, Heart Attack Grill, Las Vegas
    Honesty is the best policy, and the Heart Attack Grill, with their Bypass Burgers, lives by that motto. Their double bypass burger is a celebration of carnivorous gluttony, stacked high with cheese, two burger patties, ten slices of bacon, and the option...

  • 84) Bacon-Onion Blue Cheeseburger, Farmers Fishers Bakers, Washington, D.C.
    Who says sustainable foods have to lack huge flavor, or huge calorie counts? Farmers Fishers Bakers is a green-focused eatery intent on delivering the best of what's local, fresh, and delicious, as proven by their near-perfect bacon-onion blue...

  • 85) Baltimore Burger, The Abbey Burger Bistro, Baltimore
    This Federal Hill neighborhood burger destination’s menu includes locally raised beef burgers, as well as bison, wild boar, elk, and kangaroo burgers for anyone looking to stumble off the beaten burger path. Our focus, however, is on their trademark...

  • 86) Supper Burger, Supper, Philadelphia
    Chef Mitch Prensky’s modern American spot delivers the upscale burger goods with their Supper Burger. The gourmet ground beef creation is a hulking 10 ounces of dry-aged LaFrieda beef on a brioche bun, kicked into another gear with crisp ham, cheddar,...

  • 87) Sirloin Burger, The Lambs Club, New York, NY
    A bun should never steal the burger show, but the fresh, toasted challah loaf bun at Manhattan's The Lambs Club comes pretty close. But the sirloin burger has plenty more going for it, including Cabot sharp Cheddar, shallot, and just about the highest...

  • 88) The Big Tasty, Tasty Burger, Boston
    With three city locations, a Fenway Park outpost, and a roving burger truck, it’s fair to say that if you're in Boston, a Tasty Burger is never too far away. It's a good thing, too, considering their '50s drive-in style burgers are some of the best in...

  • 89) Cheeseburger with Fried Onions, White Hut, West Springfield, Mass.
    Springfield is generally known as the birthplace of basketball (local phys-ed teacher James Naismith supposedly invented it to fill the gap between football and baseball seasons). West Springfield doesn’t have quite as strong a claim when it comes to...

  • 90) The Burger, J.M. Curley, Boston
    J.M. Curley's Angus burger is a straightforward approach that steers clear of burger gimmicks — this is 9 ounces of perfectly seasoned and cooked beef topped with Cheddar, grilled onions, pickles, and house Russian dressing, known for its plate-lickable...

  • 91) Bacon Double Cheeseburger, Gilley's PM Lunch, Portsmouth, N.H.
    Tucked away in Portsmouth, New Hampshire is a complete innocuous-looking diner cart with a menu of burgers, hot dogs, and fries — almost everything is under five bucks. But don't be fooled by Gilley's nonchalant appearance: inside you'll find their no-...

  • 92) Cheeseburger, Town Topic, Kansas City
    Dating back to 1937, when burgers were slung from behind the counter for five cents apiece, Town Topic has since evolved into a Kansas City institution. Their 80/20 ground chuck cheeseburger served up on a soft bun is fresh, simple, and lets the greasy...

  • 93) Tap Room Burger, Schafly Tap Room, St. Louis, Mo.
    Sitting in a sprawling, fully refurbished turn of the century printing building, Schlafly's name implies the star of the show here is beer — of which there is plenty — but the real menu gem is the ground sirloin tap room burger, featuring burger slaw,...

  • 94) Juicy Lucy, 5-8 Club, Minneapolis, Minn.
    All you need to do is get a glimpse at the 5-8 Club's menu to realize that the Juicy Lucy is no by-the-numbers burger menu item. The establishment features their most famous menu item smack in the center in bold, noting that their Lucy has been featured...

  • 95) Cashew Burger, Anchor Bar and Grill, Superior, Wisconsin
    Anchor Bar and Grill's menu cuts right to the chase with its three food categories: One-Third-Pound Burgers, Bigger Burgers, and Other Grub. That is to say, you can order something besides a burger, but they don't really recommend it. The cashew burger,...

  • 96) Double Hamburger, Hunter House Hamburgers, Birmingham, Michigan
    Hunter House, a small, throwback, white porcelain diner located outside of Detroit, features slider-sized sweet-onion-infused patties that have made the establishment a local institution since 1952, and will quickly wipe the words "White Castle" out of...

  • 97) Double Burger, Irv's Burger, West Hollywood, Calif.
    Being greeted by the eager-to-please Hong family that owns Irv's, and are known to draw up personalized doodles on their plates and bags, is a big part of this West Hollywood spot's attraction. But another huge factor, of course, is the juicy, old-...

  • 98) Dyer’s Double, Dyer’s, Memphis, Tenn.
    Dyer's Burgers is a Memphis institution, one of the places that anyone visiting should make a point of checking out. Opened in 1912 by Elmer "Doc" Dyer, this Beale Street burger joint is famous for its cooking grease. Burgers are cooked in a...

  • 99) Superburger, Jim-Denny’s, Sacramento, Calif.
    This vintage 10-seat diner in the California capital has been serving classic, old-style burgers to everyone from farm workers to politicians since the mid-1930s. For the Superburger, the bready, no-frills bun encloses a griddled patty, well-...

  • 100) Beef and Bacon Burger, RickyBobby, San Francisco, Calif.
    All-American Lower Haight restaurant RickyBobby’s beef and bacon burger puts a slight spin on the standard bacon burger by grinding beef and bacon together in an act of meaty, high-calorie harmony. The mouthwatering results, served on a brioche bun with...

  • 101) The Soul Burger, Earnestine & Hazel’s, Memphis, Tenn.
    The building that houses Earnestine's & Hazel's supposedly started as a pharmacy in the ‘30s and was owned by Abe Plough, the man who would invent Coppertone suntan lotion. Rich from his invention, Plough gave the building to two...

  • The 101 Best Burgers in America
    Are there any foods that are more quintessentially American than the burger? The simple act of cooking a patty of ground beef and putting it on a bun is arguably even more American than apple pie, and when done properly there are few foods more delicious...

  • You Can Buy Jimmy John’s Boxers
    There’s a pretty solid online store where you can stock up on Jimmy John’s merchandise, from duffel bags to winter coats. If you really want to, you can also buy a pair of "Free Smells" Jimmy John’s boxers for $10. 

  • They Add 210 New Jobs Per Week
    With new locations opening nearly every day, Jimmy John’s creates about 210 new jobs per week. Since 1983 about 45,000 jobs have been created in total. 

  • It’s Almost 100% Franchises
    A significant percentage of most chains are corporate-owned; In-n-Out is 100% corporate-owned, McDonald’s is about ten percent. At Jimmy John’s it’s all about the franchisees, however: 98 percent of all locations are franchise-owned. 

  • There are Some Secret Menu Items
    The famed Gargantuan contains one portion of every meat they offer, except for tuna and bacon. If you want double meat, order a Noah’s Ark; if you want tuna and bacon on it as well, that’s called a Chuck Norris. You can also order a Slim BLT, but most...

  • They Have a Troubled History with Sprouts
    Sprouts (in this case, raw clover sprouts)can’t be peeled or washed as effectively as other vegetables, meaning that they’re more likely than other add-ons to carry foodborne illness. They were removed from the menu for most of 2012 after five sprout-...

  • They’re All About Speed
    After you place your order (all at once, as opposed to Subway’s piecemeal approach), you should receive your sandwich within 30 seconds. If you order sandwiches for delivery, odds are it’ll be out the door in less than four minutes. 

  • They Got Rid of Yellow Mustard
    The only mustard that they’ll add to your sandwich is Dijon; if you want yellow mustard you’ll need to ask for packets. The reason? Efficiency: the fewer options there are, the quicker sandwiches get made. That’s also why provolone is the only cheese...

  • All The Add-Ons are Free if You Ask
    The basic sandwiches are just meat on bread, so if you want more than that you have to ask for it. Free add-ons range from Dijon mustard to onions to hot peppers to Italian vinaigrette. 

  • Everything is Made Fresh
    Bread is baked fresh throughout the day, meat is sliced in the store, produce is cut fresh every morning, and tuna salad is made on-premises as well. If you want day-old bread you can purchase it for just 50 cents, but be warned: it’ll be pretty stale....

  • Founder Jimmy John Liautaud Was at the Bottom of His Class
    Liautaud graduated second-to-last in his high school class, and he opened the first location when he was only 19. 

  • 10 Things You Didn’t Know About Jimmy John’s
    In the world of sandwich chains, there are a few that are better known than others — Subway, Panera Bread, and Blimpie, to name a few. But for many, Jimmy John’s is king, and we bet that there are some things that you didn’t know about...

  • 1) Big Breakfast with Hotcakes and Large Size Biscuit
    Calories: 1,150Fat: 60 gramsSodium: 2,260 milligramsSaturated Fat: 20 gramsCholesterol: 575 milligrams

  • 2) 10-Piece Mighty Wings
    Calories: 960Fat: 63 gramsSodium: 2,900 milligramsSaturated Fat: 13 gramsCholesterol: 295 grams

  • 3) McFlurry with M&Ms (16 ounces)
    Calories: 930Fat: 33 gramsSodium: 260 milligramsSaturated Fat: 20 gramsCholesterol: 75 milligramsSugars: 128 grams

  • 4) Strawberry McCafe Shake (22 ounces)
    Calories: 850Fat: 24 gramsSodium: 260 milligramsSaturated Fat: 15 gramsCholesterol: 90 milligramsSugars: 123 grams

  • 5) Vanilla McCafe Shake/ Shamrock Shake (22 ounces)
    Calories: 820Fat: 23 gramsSodium: 260 milligramsSaturated Fat: 15 gramsCholesterol: 90 milligramsSugars: 101 grams

  • 6) Double Quarter Pounder w. Cheese
    Calories: 750Fat: 43 gramsSodium: 1,280 milligramsSaturated Fat: 19 gramsCholesterol: 160 milligrams

  • 7) Bacon Clubhouse Crispy Chicken Sandwich
    Calories: 750Fat: 38 gramsSodium: 1,720 milligramsSaturated Fat: 10 gramsCholesterol: 90 milligrams

  • 8) Bacon Clubhouse Burger
    Calories: 720Fat: 40 gramsSodium: 1,470 milligramsSaturated Fat: 15 milligramsCholesterol: 115 milligrams

  • 9) Premium Crispy Chicken Club Sandwich
    Calories: 670Fat: 33 gramsSodium: 1,410 milligramsSaturated Fat: 9 gramsCholesterol: 85 milligrams

  • 10) Premium Southwest Crispy Chicken McWrap
    Calories: 670Fat: 33 gramsSodium: 1,450 milligramsSaturated Fat: 8 gramsCholesterol: 60 milligrams

  • The 10 Unhealthiest Items on the McDonald’s Menu
    The McDonald’s menu changes more than just about any other chain’s, and the nutritional value of its offerings vary greatly. But at the end of the day, McDonald’s is a fast-food chain, and it’s to be expected that plenty of items...

  • Foie Gras
    If there’s one food that simply tastes expensive, it’s foie gras, the fattened liver of a duck or goose. Usually served seared on the outside and meltingly soft on the inside, it’s buttery rich, and the definition of decadent (it can also be pureed into a...

  • Matsutake Mushrooms
    The world’s most expensive mushrooms, mastutakes grow in parts of Asia, Europe, and North America, and are quite rare because they all must be harvested by hand. The most prized ones are associated with the Japanese red pine, and they’re hard to find...

  • Foie Gras
    If there’s one food that simply tastes expensive, it’s foie gras, the fattened liver of a duck or goose. Usually served seared on the outside and meltingly soft on the inside, it’s buttery rich, and the definition of decadent (it can also be pureed into a...

  • Bluefin O-Toro
    The Bluefin tuna is probably the most prized fish for sushi and sashimi, and the most prized cut is the belly, also known as the o-toro. This fatty, luscious mouthful is usually the most expensive item on sushi menus, sometimes selling for upwards of $20...

  • Shark Fin Soup/ Bird’s Nest Soup
    These are both popular dishes at weddings in China, and they both command very high prices. The bird’s nests used to make the soup is comprised entirely of swiftlet saliva, and they come in red, yellow, and white, with red being the most prized; they...

  • Albarragena Jamon Iberico de Bellota
    The most expensive commercially available ham is the Albarragena Jamon Iberico de Bellota, the highest grade of this high-end Spanish ham. It’s only available at the Food Hall in Selfridges in London, and the 15-pound ham sells for $2,682. 

  • Matsutake Mushrooms
    The world’s most expensive mushrooms, mastutakes grow in parts of Asia, Europe, and North America, and are quite rare because they all must be harvested by hand. The most prized ones are associated with the Japanese red pine, and they’re hard to find...

  • Yubari King Melon
    It may look like any old cantaloupe, but these melons (which some claim to be the sweetest and most delicious on earth) fetch a fortune at auction. In 2008, one sold for a whopping $22,872!

  • Densuke Black Watermelon
    Ever hear of a black watermelon? Probably not, because they’re extremely rare. They’re only grown on the Japanese island of Hokkaido, and a harvest will only yield 30 or so of them. They also happen to taste delicious, with a perfect texture and sweetness...

  • Kobe Beef
    The most high-end beef in the world, Kobe is bred in Japan’s Hyogo prefecture, and the cows are famously given daily massages, fed beer, and live a life of ultimate luxury. The resulting meat is extremely well-marbled with fat that’s healthier than usual...

  • Saffron
    We should be thankful that a little saffron goes a long way, because it’s the most expensive spice in the world; only three of these tiny little threads grow on each of the crocuses that they’re harvested from, and a gram, which contains 200 to 300...

  • Caviar
    Caviar in any form is going to be expensive. Nowadays you can find it in supermarkets, but even there it’s out of most people’s price ranges. Most “real” sturgeon caviar sells for well over $100 per ounce, but the most expensive caviar on earth is called...

  • Alba White Truffles
    These ugly little lumps of fungus might look funny, but when shaved over pasta or eggs, the Alba white truffle is stunningly delicious. They’re notoriously difficult to come by and are in high demand, resulting in a shockingly high price tag: in some...

  • Caviar, Truffles, and 9 Other Really Expensive Foods
    If you can scrape together a buck or two, you can most likely find something to stave off your hunger. There are some foods, however, that are the ultimate luxury items, meant to be savored, and in some cases even small portions of them can cost thousands...

  • What Do Restaurants Do With Leftover Food?
    In the restaurant industry, plenty of food goes uneaten at the end of each day. But what happens to it? Does it all just get thrown in the trash? We did a little digging and found out what really happens to leftover food at restaurants. First of all,...

  • Taste of the Upper West Side’s “Best of the West” Preview
    The Upper West Side of Manhattan is home to some of the city’s best and most venerable restaurants, and more than 40 of those restaurants will be showcasing their cuisine on Saturday, May 31st at the “Best of the West,” the flagship...

  • Raymond Oliver
    Oliver lived from 1909 to 1990, and for more than 35 years he was the chef and owner of Paris’ Le Grand Véfour, one of France’s great restaurants. He’s best known for shunning the nouvelle cuisine style, preferring the rich fare of his native Gascony. He...

  • Fernand Point
    Chef/ restaurateur Fernand Point is still widely regarded to be the “father of modern French cuisine.” At his revolutionary restaurant La Pyramide, which opened after WWI just outside Lyon, France, he essentially invented nouvelle cuisine as we know it,...

  • Auguste Escoffier
    Probably the most renowned and famous chef in history, Escoffier was France’s leading chef in the early years of the 20th century. He’s most renowned for simplifying the ornate French dishes that Carême had codified, and essentially inventing “modern”...

  • Charles Ranhofer
    While Ranhofer was a Frenchman, he’s best known for the work he did in America, specifically at the New York’s legendary Delmonico’s. He was head chef at the hugely influential restaurant from 1862 to 1876 and from 1879 to 1896, and in 1894 he published...

  • Joseph Favre
    This Swiss-born chef is one of the most famous names in French gastronomy along with Carême and Escoffier, and is perhaps best known for his four-volume Dictionnaire universel de cuisine pratique, still considered to be one of the definitive culinary...

  • Adolphe Dugléré
    A protégé of Carême, Dugléré served as chef de cuisine to the Rothschild family, managed the Palais-Royal’s renowned Les Frères Provençaux, and in 1866 became head chef at Paris’s most famous restaurant of the 1800s, Café Anglais. While he’s one of the...

  • Alexis Soyer
    Soyer was the most celebrated chef in Victorian England. While chef at London’s Reform Club he introduced the concept of cooking with gas ovens and burners, was the first to use refrigerators cooled with cold water, and introduced ovens with adjustable...

  • Marie-Antoine Carême
    One of the first internationally renowned “celebrity chefs,” Carême lived from 1784 – 1833, and was one of the first chefs to practice what’s known as grande cuisine, a grand and luxurious style of cooking favored by the wealthy. He got his start...

  • François Massialot
    Massialot, who lived from 1660 to 1733, served as chef de cuisine for various high-ranking Frenchmen, including  Philippe I, Duke of Orléans. He’s best known for his Nouveau cuisinier royal et bourgeois, which appeared in several volumes from 1691 to...

  • Bartolomeo Scappi
    Born around the year 1500, Scappi was the personal chef to popes Pius IV and V. In his seminal cookbook Opera dell'arte del cucinare  he not only listed about 1,000 recipes for popular Renaissance-era dishes, he also described hundreds of cooking...

  • 10 Chefs Who Changed the Way We Eat
    Every time you eat at a restaurant, you’re tapping into hundreds of years of culinary history. While chefs today are constantly breaking new culinary ground, there are some who lived and died centuries ago who laid the groundwork for fine dining as...

  • What is Bottarga?
    If you’ve eaten at a fine Italian restaurant recently, you’ve probably spotted bottarga (or botargo) on the menu, usually as an accompaniment to a pasta dish. Even after ordering and trying it, it’s a difficult flavor to pin down. So...

  • Quake
    When Quaker Oats introduced Quisp cereal in the mid-1960s, its trademark propeller-driven pink alien had an archrival named Quake. Eventually Quisp won the battle of the boxes, forcing Quake to retire in 1972.

  • Ogg
    Before Snap, Crackle, and Pop, took over Cocoa Krispies, a caveman named Ogg was the cereal's spokesman. Ogg lasted a few years after his 1968 debut, then headed back to the Stone Age. 

  • Hillbilly Goat
    Hanna-Barbera's Huckleberry Hound passed off Sugar Stars to his cousin Hillbilly Goat in a 1965 commercial. Soon the goat made a name for himself and began appearing without the help of Huck.

  • Fruit Brute
    A werewolf named Fruit Brute joined the all-star lineup of General Mills cereal monsters in 1973. He didn't howl for long, but his costars found continued success.

  • Cornelius W. Sugarcoat
    In 1958, Post gave Corn-Fetti cereal a new name (Sugar Coated Corn Flakes) and a new mascot, Cornelius W. Sugarcoat. The simple star touted the sugary cereal with a rotation of corny jokes. 

  • The Cheerios Kid
    The Cheerios Kid was General Mills' first cereal mascot superstar. As a sponsor ofThe Mickey Mouse Club when it first aired, the cereal company introduced the super-strength kid during a commercial break in 1955. Over the years, the Cheerios Kid...

  • Crazy Cow
    Crazy cow was one of the more intriguing cereals to come out of the 1970s: The round, multi-grain cereal was coated with what was basically a drink mix, so when milk was poured onto the cereal it became either chocolate milk or strawberry link, depending...

  • Professor Weeto
    Weetos, a chocolate-flavored variation of Weetabix sold in the UK, had a mascot for decades called Professor Weeto, an old man in a white labcoat who wore Weetos for glasses. He dropped off in 2006, when the sugar content in the cereal was dropped, and...

  • Jean LaFoote
    Did you know that Cap’n Crunch has a nemesis? Neither did we, but apparently his name is Jean LaFoote, a play on pirate Jean Lafitte. Known as “the barefoot pirate,” LaFoote chased after Crunch’s shop, The Good Ship Guppy. He also popped up as the mascot...

  • Freakies
    Headed by their leader Boss Moss, the Freakies made a magical cereal tree their home and won over kids on Saturday morning TV in the 1970s. The unusual crew retired by '75.

  • Lovable Truly
    Post’s Alpha-Bits has gone through more than a dozen mascots since the 1950s, including long-forgotte comedian Jack E. Leonard, Sailor Boy, a young girl and boy named Alpha and Bitsy, a St. Bernard named Alphie (and his nemesis, Nasty McEvil), a monster,...

  • Linus the Lionhearted
    In the late 1950s, Post rolled out a cereal called Heart of Oats, a Cheerios knockoff. It didn’t sell very well, but its mascot, Linus the Lionhearted, lived on as a mascot for Crispy Critters, which was introduced in 1963. Commercials for the cereal were...

  • Yummy Mummy
    The least-remembered of General Mills “Monster Cereals,” which also includes Count Chocula, Fraken-Berry, Boo-Berry, and Fruit Brute (how’s that for a trivia question?), this frosted fruit-flavored cereal with vanilla-flavored marshmallows was around from...

  • Bigg Mixx
    This cereal, introduced by Kellogg’s in 1990, was a “big mix” of rolled oats, rice, toasted corn flakes, and whole grain wheat. Their mascot was also a “big mix” of a whole bunch of animals, with the head of a rooster, moose antlers, the snout of a pig,...

  • King Vitaman
    King Vitaman's reign only lasted a couple of years. The cartoon figurehead of the nutrient-enriched cereal was quickly replaced by a live-action king played by actor George Mann.

  • 15 Crazy Cereal Mascots That Time Forgot
    Cereal mascots play an indelible role in American pop culture, and just about everyone can name a few off the top of their head. But for all the ones that stuck around there were plenty more than are no longer with us, and from Ogg to the Cheerios Kid, we...

  • 1) Cinnabon: Classic Roll
    We’ll preface this by saying that many Cinnabon locations have gone trans-fat free (including all California and New York locations), but should you decide to buy a classic Cinnabon at a location that’s still using trans-fats, that roll will contain more...

  • 2) Sonic: Pineapple Upside-Down Blast
    The biggest burger at Sonic, the double cheeseburger, contains a whopping 3.5 grams of trans fats, but even those can’t compare to the amount in their Pineapple Upside-Down Blast, which contains 4.5 grams. 

  • 3) Popeye’s: Cajun Fries and Onion Rings
    While just about every fast food chain has removed trans fats from their fryer oil (which helps it stay fresher longer), Popeye’s apparently hasn’t yet; both their Cajun fries and the onion rings contain 3.5 grams. 

  • 4) Domino’s: Pepperoni Handmade Pan Pizza
    Out of all the menu items at Domino’s that can conceivably be eaten by one person in one sitting, the pepperoni handmade pan pizza contains the most trans fats, clocking in at 3 grams. 

  • 5) Dairy Queen: Foot-Long Chili Cheese Dog
    Believe it or not, the highest trans-fat menu item at Dairy Queen doesn’t involve ice cream, which contains naturally-occuring trans fats (even though just about every ice cream-based menu item contains at least .5 grams of it). It’s the foot-long chili...

  • 6) Wendy’s: Baconator
    Should you decide to order the ungodly Triple with Cheese at Wendy’s it contains 4 grams of trans fats, but the more patties you add to a burger the higher the trans fat count. So for Wendy’s we took the Baconator, which is a dish unto itself (as opposed...

  • 7) McDonald’s: Double Quarter Pounder with Cheese
    Every burger has some trans fats, and at McDonald’s their biggest burger, the Double Quarter Pounder with Cheese, has the most trans fats of any item on their menu, clocking in at 2.5 grams. 

  • 8) Arby’s: Roast Beef Max
    The more beef on a sandwich the higher the trans fat level, and at Arby’s, it’s the Roast Beef Max, which contains two grams of trans fats. 

  • 9) Dunkin Donuts: Large Frozen Coffee Coolata with Cream
    Even though donuts and biscuits have historically been loaded with trans fats, Dunkin’ Donuts has done a great job of eliminating them from just about every menu item. Because trans fats occuer naturally in milk, though, there’s no way to remove it from...

  • 10) Burger King: Whopper
    The Whopper, Burger King’s signature sandwich, contains 1.5 grams of trans fats. The more meat the higher the trans fat level, however, so if you decide to make it a Triple Whopper, that’ll set you back a full four grams (not to mention 1,160 calories and...

  • These 10 Fast Food Items are Still Loaded with Trans Fats
    The good news is that just about every fast food chain is currently hard at work on removing trans fats from their menus. The bad news is that there are still menu items at just about every chain that are loaded with them. We’ve rounded up the foods...

  • Tootsie Rolls
    Austrian immigrant Leo Hirschfeld invented the Tootsie Roll at his New York candy shop in 1896. He named it after his daughter, Clara, whose nickname was Tootsie. 

  • Salisbury Steak
    This seasoned beef patty was actually invented by a doctor named James H. Salisbury in the late 1800s. An early health food advocate, he told his patients to eat it three times a day while foregoing starches and vegetables, which he deemed “poisonous.”...

  • Beef Wellington
    This rather formal dish of beef tenderloin with mushrooms, pate, and a pastry crust was invented by the personal chef of Arthur Wellesley, the 1st Duke of Wellington, who lived from 1769 to 1852 and was best known as the hero of Waterloo.

  • Lobster Newberg
    The origin of this dish is classic: Delmonico’s chef Charles Ranhofer (who invented lots of famous dishes in his day) perfected this dish after owner Charles Delmonico’s friend Captain Ben Wenberg demonstrated it for him. It was added to the menu as...

  • Granny Smith Apples
    Yes, Granny Smith was a real person! Her real name was Marie Ana Smith, and she invented this sour green apple by mistake in Australia in 1868. 

  • Clementines
    No, clementines aren’t named after the darlin’ protagonist of that Western folk ballad. They’re actually named after a French monk named Père Clément Rodier, who discovered the little orange in North Africa in the early 20th century. 

  • Peach Melba
    This once-popular dessert was created by renowned chef August Escoffier at London’s Savoy Hotel in 1892, after he saw renowned singer Dame Nellie Melba sing at Covent Garden. 

  • Pizza Margherita
    While many people claim to have invented this simple variety of pizza, it was created in honor of Queen Margherita of Savoy, who visited Naples in 1889. The tomato, cheese, and basil symbolizes the red, white, and green of the Italian flag. 

  • Kung Pao Chicken, General Tso’s Chicken
    Kung Pao and General Tso’s chicken are two of the most popular Americanized Chinese dishes around, and they were both named in honor of real people: Kung Pao chicken was named for a mid-1800s official named Ding Baozhen whose official title was Gōng Bǎo (...

  • Crepes Suzette
    When Prince of Wales Edward VII visited Monte Carlo’s Café de Paris in 1896, he requested that the 16-year-old chef Henri Charpentier create a special dessert just for him. The flaming crepe he brought out was a hit, so Edward requested that it be named...

  • Graham Crackers
    Sylvester Graham was a Presbyterian minister in the 1800s, and was a big proponent of living a very puritan lifestyle. To that end, he invented this rather bland cracker, and would probably be appalled to learn that people are today defiling them with...

  • Bananas Foster
    This flaming banana dessert is one of the most popular items on the menu at the New Orleans restaurant where it was invented in 1951, Brennan’s. Owner Owen Brennan named it after his friend, loyal customer Richard Foster. 

  • Cobb Salad
    The Brown Derby was a Los Angeles-based restaurant chain, and owner Bob Cobb invented the salad for himself as a late-night snack sometime around 1936. It made its way onto the menu soon after, and is still popular today. 

  • German Chocolate Cake
    German chocolate cake actually has nothing to do with Germany; it was named in honor of Sam German, whose brand of baking chocolate (Baker’s German’s Sweet Chocolate) is a primary ingredient. 

  • Chateaubriand
    This type of steak was invented by a French chef named Montinireil in the early 1800s, and named for his employer, writer and diplomat Vicomte François René de Chateaubriand.

  • Carpaccio
    If you think the name of this dish of thinly-sliced raw beef dish sounds like the name of an Italian Renaissance painter, you’re right: Vittore Carpaccio was a Venetian School painter who lived from 1465 – 1525, and the dish was named after the vivid red...

  • Caesar Salad
    This popular salad actually had nothing to do with Julius Caesar; it was invented by chef Caesar Cardini in the restaurant at his Tijuana hotel, Hotel Caesar. 

  • Nachos
    Nachos were invented by a (now-legendary) maître d’ named Ignacio Anaya, who whipped up the first batch for a group of hungry U.S. military wives at a restaurant called the Victory Club in Piedras Negras, Mexico, near Fort Duncan. He fried up some...

  • Eggs Benedict
    So who exactly was Benedict, anyway? There are two theories: One, a stockbroker named Lemuel Benedict claimed to have thought up the dish while nursing a hangover at New York’s Waldorf-Astoria in 1894. Two, Delmonico’s head chef Charles Ranhofer claimed...

  • Fettucine Alfredo
    Alfredo’s of Rome was (and still is) an incredibly popular restaurant in Rome. In the early 20th century chef Alfredo de Lelio invented a dish for his pregnant wife, which was basically just fettucine with a whole lot of butter and Parmesan cheese added....

  • 20 Foods You Didn't Know Were Named After People
    Whenever a new food item is invented or discovered, be it a completely new dish or a new variety of fruit or vegetable, it needs to be named. Some people, if they’re feeling scientific, go with a variation of a Latin origin. More literal-minded...

  • 1) Fat Johnnie’s Famous Red Hots, Chicago: Mighty Dog
    The number one hot dog spot on this list is admittedly a bit of a sleeper, one that some Chicagoans might even do a double-take at. It’s a small, ramshackle, white-paneled hut that’s just a bit taller and just a bit wider than a canoe, on an industrial...

  • 2) Katz’s Deli, New York City: Mustard and Sauerkraut
    Katz’s Deli, on New York’s Lower East Side, is a New York institution. Their corned beef and pastrami, made on-premises and sliced to order, are legendary, and the simple act of taking your ticket, standing in line, bantering with the counterman while...

  • 3) Rutt’s Hut, Clifton, N.J.: The Ripper with Relish
    Even if Rutt’s Hut, located in blue-collar Clifton, N.J., served their trademark Ripper, a pork-and-beef Thumann’s link that’s deep-fried in beef fat until it rips apart, out of the back of a minivan, it would still be one of the country’s most delicious...

  • 4) Hot Doug’s, Chicago: Foie Gras and Sauternes Duck Sausage
    When Hot Doug’s first opened at its original location in Roscoe Village in 2001 (it moved to its current spot in 2004 after a fire), there were people who doubted its owner Doug Sohn’s vision of a menu limited to hot dogs and sausages — even Sohn’s own...

  • 5) Schaller’s Drive-In, Rochester, N.Y.: Meat Sauce, Mustard, Onions
    A Rochester, N.Y., institution, folks come for the nostalgia and stay for the timeless fries, hamburgers, and hot dogs. It opened in 1956, so that distinct Happy Days atmosphere is in fact purely authentic. Located right on the water, Schaller’s specialty...

  • 6) Olneyville N.Y. System, North Providence, R.I.: NY System Dog
    Olneyville N.Y. System, with three locations in Providence, North Providence, and Cranston, R.I., claims to serve "Rhode Island’s Best Hot Wieners," and while that will always remain a point of contention, they’re certainly the most legendary. The New...

  • 7) Dew Drop Inn, Mobile, Ala.: Dew Drop Dog
    If you’re from Mobile, Ala., you know about the comfortable, wood-paneled Dew Drop Inn. Not only is it one of the city’s oldest restaurants, having opened in 1924, it boasts a loyal clientele of regulars who don’t even need a menu and consider the...

  • 8) Bark Hot Dogs, Brooklyn, N.Y.: Bacon Cheddar Dog
    Whereas some hot dog sellers are secretive about the origins of their product, the folks behind Bark, located in Brooklyn’s Park Slope neighborhood (with a second location opening in Greenwich Village in August), are more than happy to let you know where...

  • 9) Pink’s, Los Angeles: Three Dog Night
    Is there anything about Pink’s that hasn’t been said? Hard to imagine. Even detractors define themselves by it. But you won’t find many of those — just check out the line at this family-owned hot dog stand that has been around since 1939. At our last...

  • 10) Lafayette Coney Island, Detroit: Coney
    One of the culinary world’s greatest rivalries is between two neighboring Downtown Detroit hot dog stands, Lafayette Coney Island and American Coney Island (#31). While the battle over which hot dog tastes better is on par with the fight between Pat’s and...

  • 11) Byron’s Hot Dog Haus, Chicago, Ill: Chicago Dog
    People who say "bigger isn’t always better" are often trying to make someone feel better. In the case of Byron’s, a tiny shop with a small counter inside where you may actually have to wait just to get in, bigger means more great juicy beef flavor, more...

  • 12) Super Duper Weenie, Fairfield, Conn: New Englander
    What started as a humble hot dog truck is now a full-blown Fairfield institution, with good reason: these are some insanely delicious hot dogs. Owner Gary Zemola makes all the chili and condiments from scratch, and they go atop a hot dog that’s split...

  • 13) J. S. Pulliam Barbecue, Winston-Salem, N.C.: Chili Slaw Dog
    Well, it's called a barbecue place, but what most people seem to rave about here isn't the 'cue, it's the dogs — and any place that's able to advertise "Hot Dogs Since 1910" has got to be doing something right. These wieners are a fearsome dark red in...

  • 14) Wiener’s Circle, Chicago: Double Chardog
    If you’re not too intimidated to order (the infamously, ahem, rude environment can gets a little rowdy at night when employees and drunk customers share barbs), the move is a double chardog with everything. The traditional Chicago hot dog is fairly...

  • 15) Flo's, Cape Neddick, Maine: Hot Dog with Mayo, Celery Salt, Relish
    Flo’s Hot Dogs in Cape Neddick, Maine, is a family-owned and operated establishment that has been in business since 1959. They specialize in steamed hot dogs that only need a sprinkle of celery salt, relish, and mayo. The relish is famous, although the...

  • 16) Ben’s Chili Bowl, Washington, D.C.: The Half-Smoke
    It might tweak some Washingtonians to hear, but along with the Jumbo Slice, as bagels and pizza are to New York, so the half-smoke is one of the Capitol’s most iconic foods. The celebrity (and presidential) photos on the wall are clear indications of...

  • 17) Ted’s, Buffalo, NY: With Hot Chili Sauce
    Ted’s, with 8 locations in the Buffalo area and one more in Arizona, has been charcoal-broiling hot dogs since 1927 and serving them alongside great milkshakes and perfect onion rings, washed down with in ice-cold Loganberry. The cooked-to-order dogs (...

  • 18) El Guero Canelo, Tucson, Ariz.: Sonoran Dog
    Next on our list is a hot dog that is completely unlike any other in the country: the Sonoran Dog, a shining example of international cooperation. John T. Edge first brought this hot dog into the spotlight in 2009, and even though it’s been around for...

  • 19) Murphy’s Red Hots, Chicago, Ill: Chicago Dog
    Murphy’s is special. On the North Side of Chicago just blocks from Wrigley Field, off the corner of North Racine and West Belmont on the ground floor of a gray-vinyl-sided house, Murphy’s is a throwback joint. It’s what Vienna Beef senior vice...

  • 20) Skeenies, Charleston, WV: Everything
    If you’re looking for a true West Virginia-style hot dog, look no further than Skeenies, which serves what very well might be a perfect variation. A steamed bun encasing a skinny frank, topped with chili, snow-white creamy slaw, and yellow mustard is the...

  • 21) Tommy’s, Elizabeth, NJ: Italian Hot Dog
    The traditional New Jersey Italian hot dog is notoriously difficult to perfect, but at the unassuming, order-at-the-window, they’ve got it down to a science. It starts with a deep-fried skinless frank from the inimitable Best Provisions, tucked into a...

  • 22) Superdawg, Chicago: Superdawg
    Topped by what has to be considered some of America’s best signage — a flexing hot dog showing off his muscles to a winking wiener girl — Superdawg has been an institution on Milwaukee Avenue across from Caldwell Woods since Maurie Berman opened it in...

  • 23) Blue Ash Chili, Cincinnati: Cheese Coney
    There are a couple of things you’re going to need to know if you’re planning on visiting one of Cincinnati’s ubiquitous "chili parlors." One, the chili is of the Greek style, rich with cumin, cinnamon, and chocolate, but unique from the other regional...

  • 24) Crif Dogs, NYC: Good Morning
    Since opening on St. Marks Place in 2001, Crif Dogs has been the standard-bearer for unique and exciting hot dogs in New York, now with a second location in Brooklyn. No offering sums up their “kitchen sink” approach to the hot dog better than the Good...

  • 25) Gene and Jude’s, Chicago
    A trip to Wrigley Field in 1945 by Gene Mormino and friends turned into the inspiration for a Chicago institution, one that many people claim serves the best hot dog in a city known for great ones. "While at the game, the group ordered some hot dogs and...

  • 26) Boston Super Dog, Roxbury, Mass.: Loaded
    Boston Super Dog, also known as Boston Speed Dog, is a little truck that camps out in Boston’s off-the-beaten-path Newmarket Square for four days a week as well as at a couple of other locations throughout town. The 8-inch, half-pound kosher links are...

  • 27) Senate Restaurant, Cincinnati: Croque Madame
    Senate is one of Cincinnati's hottest restaurants, and while some restaurants relegate the hot dog to the children’s menu, here they’re front and center, in eight over-the-top varieties (including one that changes daily). Their custom dogs are made by...

  • 28) Shake Shack, Multiple Locations: Shack-cago Dog
    New York may be the home of Nathan’s and Gray’s Papaya, but anyone who has sought out the nation’s best hot dogs knows the unfortunate truth: New York City, for all its sidewalk hot dog carts, is not a hot dog town. They’re just not all that good. So it...

  • 29) Clare & Carl's, Plattsburgh, N.Y.: Michigan Hot Dog
    There’s a tiny little shack on Route 9 South in Plattsburgh, N.Y., with a big sign on it advertising Texas Red Hots. When you set foot inside the little building, which was built by founders Clare and Carl Warne in the 1940s, you’re going to want to order...

  • 30) Coney Island Lunch, Scranton, Pa.: Texas Wiener
    Calling itself "downtown's oldest restaurant," Coney Island Lunch was founded (at another location) in 1923. The name of the place might suggest a Coney Island-style dog, but the specialty here is the Texas wiener. That's a variety of dog supposedly...

  • 31) American Coney Island, Detroit: Coney
    In Detroit, there’s an epic rivalry going back decades between two neighboring hot dog stands, American Coney Island and Lafayette Coney Island, and both belong on our list, serving legendary hot dogs. Family owned and operated since 1917, American’s...

  • 32) Dat Dog, New Orleans: Hot Sausage
    This cash-only hot dog joint (with three New Orleans locations) is quickly becoming a Crescent City institution, thanks to owner Skip Murray’s commitment to serving the highest-quality hot dogs and sausages possible as well as a killer sense of humor....

  • 33) Martinsville Speedway, Ridgeway, Va.: Chili Dog
    If you thought that a hot dog served at a racetrack had no shot at making this list, think again. Eating a chili dog at the Martinsville Speedway is a rite of passage for race car drivers and fans alike, and this iconic hot dog also happens to be really...

  • 34) Shorty’s, Seattle: Shorty Dog
    Shorty’s really has it all: A bar, a full pinball arcade, a bizarre-circus atmosphere, and insanely delicious hot dogs. They start simply enough, with wieners from Vienna Beef (special sausages include a German-style sausage and a delicious veggie dog),...

  • 35) Cupid’s, Van Nuys, Calif: “Everything”
    Cupid’s, in business since 1946, claims to serve the best chili dogs in Los Angeles, and it would be hard to argue with that. The four locations are still owned and operated by the founding Walsh family, and the menu is still super-simple: hot dogs, chips...

  • 36) Famous Lunch, Troy, NY: Hot Dog with Zippy Sauce
    Famous Lunch has been in business in Troy since 1932, and they’re still selling their legendary little Helmbold’s hot dogs, four inches long and full of spicy, garlicky flavor, cooked on a griddle that’s nearly as old as the restaurant. Grab a seat at the...

  • 37) Coney I-Lander, Tulsa, Okla.: Coney
    This beloved Tulsa mini-chain got its start back in 1926, when Greek immigrant Christ Economou opened a small stand on West Fourth Street between South Boulder and South Cheyenne Avenues. It quickly outgrew its space and moved up to Main Street, and now...

  • 38) Simone’s Hot Dog Stand, Lewiston, Maine: Red Snapper
    This is a vivid dark-red pork dog, on the small side, steamed, served on a warmed bun (grilled dogs are available on request). Cheese, sauerkraut, and chili are available here, but the traditional condiments are relish, onion, and ketchup. One unusual...

  • 39) Rawley’s Drive-In, Fairfield, Conn.: The
    In business since 1947, over the years Rawley’s has become a local legend. Behind the small counter where legions of devoted fans place their order daily, plump Red Hots from Blue Ribbon take a trip to the deep-fryer and are then finished on the griddle...

  • 40) Happy Dog, Cleveland: The Mobile Home Wrecker
    In 2008, five friends bought a 1940s-era neighborhood corner bar, built a stage for live music, brought in chef Eric Williams to design a menu of crazy-good hot dogs, and Happy Dog was born. Guests are encouraged to pencil in their choices from a list of...

  • 41) Gus's, Birmingham, Ala.: Greek Dog
    Gus’s, in Birmingham, Ala., is home to the Greek Dog — "the lone surviving old-school Greek hot dog place in downtown Birmingham," according to Serious Eats. To make their Greek Dog, char-grilled Zeigler pink franks are topped with seasoned ground beef,...

  • 42) James Coney Island, Houston, Texas
    Back in 1923, a couple of Greek immigrant brothers, Tom and James Papadakis, opened a hot dog stand in the lobby of an office building in downtown Houston, serving sandwiches (even a goose liver and Roquefort combo) and the all-beef hot dogs known as...

  • 43) Walter's, Mamaroneck, N.Y.: With Homemade Mustard
    On the side of an unassuming road in the unassuming little New York town of Mamaroneck, sits an odd, pagoda-shaped hot dog stand. This is Walter’s, and the hot dogs here haven’t changed since Walter Warrington opened his first stand nearby in 1919. The...

  • 44) Memphis Taproom Beer Garden, Philadelphia: The Polser
    The beer garden at Philly’s Memphis Taproom is one of the most inviting spots in the city for outdoor drinking, but it’s also a world-class destination for serious hot dog lovers. The dogs here are made in an on-site truck, and start with long, skinny...

  • 45) Yesterdog, Grand Rapids, Mich.: Yesterdog
    There’s a rather strict ordering system at the cash-only Yesterdog, which has been serving Grand Rapids’ best hot dogs since Bill Lewis opened it in 1976: You start at the far left end of the counter, where someone takes your hot dog order. Then moving to...

  • 46) Frank, Austin, Texas: Carolina Pork It
    This sausage-centric restaurant is an Austin gem, serving sausages made in-house or by a local sausage-maker, with brilliantly creative toppings. While they also serve regional dogs, like Chicago dogs and Sonoran dogs, that are super-faithful to their...

  • 47) Good Dog, Houston: Ol’ Zapata Dog
    The Good Dog truck rolls through Houston every day except for Monday, and the emphasis here is on quality, quality, quality. The natural-casing hot dogs are made locally using a proprietary recipe, and all the toppings are made in-truck. The Slow Dough...

  • 48) Bob's Drive Inn, Le Mars, Iowa: Bob Dog
    Bob’s Drive Inn serves locally made Wimmer’s natural-casing brand hot dogs, and are best enjoyed when topped with the restaurants signature "loosemeat." This chunky beef sauce is ladled on top along with pickles and cheese and piled into a fresh-baked bun...

  • 49) Moe’s Hot Dog House, Philadelphia: Moe’s Dog
    At this South Philly gem, hot dogs are “done juuuust right!,” according to the motto on the creative and ample menu. At Moe’s hot dogs are all-beef variations produced by Levis (established locally in 1895), and they’re joined on the menu by some...

  • 50) Gray’s Papaya, New York City: New York-Style
    The classic New York hot dog comes in many forms, but they’re almost always made by one company: Sabrett. Gray’s Papaya is now down to just one New York location, on the Upper West Side, and this colorful purveyor of old-school New York...

  • America’s 50 Best Hot Dogs
    The hot dog is one of those foods that’s nearly impossible to screw up. You heat it through, plop it on a bun, squirt on some mustard, and call it dinner. But there’s a big difference between not screwing something up and turning it into a...

  • Each Cookie Contains 107 Calories
    There’s also .8 grams of fat, one milligram of cholesterol, 24 grams of carbohydrates, and 13 grams of sugar in each cookie. Just because they’re free doesn’t mean they’re calorie-free!

  • Where Do the Fortunes Come From?
    The vice president of Wonton Food, Donald Lau, is actually the one who wrote most of the fortunes. He developed writer’s block in 1995, announcing that he was officially tapped out, so an official fortune writer was hired by the company. But they won’t be...

  • They Start Round
    You know how when you take cookies out of the oven they’re still soft? Same with fortune cookies. They start their life as simple round cookies, then they’re folded around the fortune.

  • The Secret Ingredient Is…
    There’s a unique flavor in fortune cookies, and it’s from a combination of vanilla and sesame oil. 

  • They Were Called Fortune Tea Cakes Until World War II
    The “tea cake” name further reinforces its Japanese roots. 

  • The Largest Manufacturer is in Brooklyn
    Your fortune cookie most likely was baked in Brooklyn, NY, by a company called Wonton Food, Inc. They produce 4.5 million of them every day. 

  • A LOT of Them are Made Each Year
    A whopping three billion fortune cookies are made each year, and a machine called the Kitamura FCM-8006W can turn out 8,000 in an hour. 

  • You Won’t Find Them in China
    Fortune cookies didn’t make their way to China until 1989, and they were sold as “genuine American fortune cookies,” believe it or not. Another company tried to get in on the action in 1992, but they gave up due to lack of sales. Nowadays they’re all but...

  • They’re Based on a Japanese Recipe
    In several regions of Japan, a cookie called sujiura senbei is sold on the new year for good luck, and these are widely believed to be the origin of the modern fortune cookie. The fortunes are actually baked into the cookies, however, and they’re larger...

  • Nobody Knows Who Invented Them
    Several people have claimed to be the sole inventor of the fortune cookie, including the founder of Los Angeles’ Hong Kong Noodle Company, David Jung, who claimed that he invented them in 1918, and Seiichi Koto, a Los Angeles restaurant owner who claimed...

  • Their Origin is a Mystery
    While their Japanese origins aren’t disputed, nobody knows exactly where the modern fortune cookie came from. It’s widely reported that they made their first American appearance at San Francisco’s Japanese Tea Garden in the 1890s, however. 

  • 2) Oyamel, Washington, DC
    Spanish chef José Andrés is renowned for his dedication to learning other cultures’ cuisines. As he noted in 2013: “It was the galleon ships of Spain’s King Philip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for...

  • 11 Things You Didn’t Know About Fortune Cookies
    There are some foods that we rarely, if ever, give any thought to, and they tend to be the ones that are given to us for free after meals: after-dinner mints, for example, or that ubiquitous cellophane-wrapped “dessert” known as the fortune...

  • Whiteface Lodge: World-Class Luxury in Lake Placid
    Lake Placid is a classic destination for those looking for some peace. There are dozens of small hotels and motels, as well as diversions like wineries, breweries, and the Olympic training center, located in and around downtown Lake Placid, but the best...

  • 12) Mi Tierra Cafe y Panaderia, San Antonio
    In business since 1941, no conversation about Mexican cuisine in San Antonio is complete without a mention of Mi Tierra. While they’re the gold standard for Tex-Mex, their Traditional Mexican fare is outstanding: don’t miss out on the cabrito (baby goat...

  • 34) Tortilleria Nixtamal, Queens, N.Y.
    In a city obsessed with its often-validated Mexican food insecurities, there are bright spots. Downtown Bakery, Mesa Coyoacan, and even taco truck El Idolo serve as ample ammunition against the battle cries of natives of California and Texas. But...

  • 7) La Taqueria, San Francisco
    “The best tacos and burritos in the whole world,” declares the neon sign outside the white Mission-style arches. Bold words? As the expression goes, It ain’t braggin’ if it’s true. La Taqueria has won more than its fair share of converts with its chorizo...

  • 3) Guelaguetza, Los Angeles
    With the 1994 opening of Guelaguetza, the Lopez family introduced Los Angeles to authentic Oaxacan cuisine. Now the number of local Oaxacan restaurants trails only that of Mexico City and Oaxaca, at least according to respected critic Jonathan Gold — and...

  • 2) Oyamel, Washington, DC
    Spanish chef José Andrés is renowned for his dedication to learning other cultures’ cuisines. As he noted in 2013: “It was the galleon ships of Spain’s King Philip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for...

  • 18) Las Cuatro Milpas, San Diego, Calif.
    San Diegans know that southern California can claim some of America’s best Mexican food, and Las Cuatro Milpas is a great place to experience it for yourself. Yes, there’s a line. Yes, there’s cafeteria-style service. So what? It’s reasonably priced, the...

  • 14) Barrio Café, Phoenix, Ariz.
    Chef Silvana Salcido Esparza pours more than 250 of Mexico’s top-shelf tequilas, but she certainly doesn’t need them to convince customers to frequent her three colorful dining rooms. From queso fundido to pozole verde, shrimp quesadillas...

  • 8) Hugo's Regional Mexican Cuisine, Houston
    Hugo’s opened in 2002 in a restored Latin-inspired building designed by Joseph Finger (also responsible for the Art Deco–style City Hall) and launched into a diverse regional approach to Mexican food. Chef Hugo Ortega, a finalist for the 2013 James Beard...

  • 50) Nuestra Cocina, Portland, Ore.
    Husband-and-wife chefs Benjamin Gonzales and Shannon Dooley-Gonzales have collaborated on a restaurant with peasant-style Mexican cooking in a less-expected corner of the U.S., Southeast Portland. Flavors span the cuisine of Zacatecas in north-central...

  • 49) Javier’s, Dallas
    In the land where Tex-Mex is king, Javier’s in Highland Park serves authentic Mexican, focusing its upscale take on Mexico City fare. There’s mounted game on the walls, lest you forget that you are still in Texas. Javier’s is not necessarily a critic’s...

  • 24) Empellon Cocina, New York
    Chef Alex Stupak (formerly of WD-50 and Alinea) has brought more national buzz to New York for Mexican cuisine than anyone else in the past few years. There are now two locations of Empellón, which means “push,” and does indeed push the limits of what’s...

  • 48) Mezcaleria Oaxaca, Seattle, Wash.
    The Dominguez family runs two of Seattle’s best Mexican restaurants, La Carta de Oaxaca and Mezcaleria Oaxaca. At the latter, try the tortilla chips, which are fried to order and served with guacamole or refried pinto beans, banana-leaf-wrapped chicken,...

  • 27) Distrito, Philadelphia
    Television celebrity chefs and quality Mexican food aren’t necessarily a match made en el cielo, but in the case of Food Network’s Chicago-born Ecuadorian Iron Chef Jose Garces’ Distrito, the connection pays off. The somewhat gaudy, pink, loud, huge...

  • 47) El Rey Del Taco, Atlanta, Ga.
    Great Mexican food often comes down to the quality of ingredients, namely, handmade tortillas. That’s a selling point of El Rey Del Taco on the Buford Highway, site of many of America’s most underrated culinary gems. Prepare to load up on (what else?)...

  • 19) Fonda San Miguel, Austin, Tex.
    Even though Austin has a serious food reputation, its residents can’t count that many Mexican joints that stand up as the best in the state, or the country. Fonda San Miguel, while now a bit kitschy (having been founded in 1975), does fit the bill, and it...

  • 1) Topolobampo, Chicago, Ill.
    Since hosting his 26-part PBS series Cooking Mexican in the late ’70s, Oklahoma-born chef Rick Bayless has been a champion of Mexican cuisine in America. He has even won the approval of the Mexican government—in 2012, he was named to the Order of the...

  • 16) La Super-Rica Taqueria, Santa Barbara, Calif.
    It’s not much to look at — just a small, one-story white shack with turquoise trim, on a corner with palm tree fronds setting the scene behind it — but this place has the kind of reputation that draws a crowd. The late culinary star Julia Child, who...

  • 5) Pinche Taqueria, Denver
    This Denver taco spot’s name isn’t fit for translation—just think of what you say when you’re moved to be either exceptionally mad or really happy, and you’ll get the idea. You’re likely to be the latter when you visit chef Kevin...

  • 46) Talavera, Coral Gables, Fla.
    Chef Oscar del Rivero oversees one of Florida’s best Mexican restaurants, with a menu inspired by seasonal ingredients and the chef’s personal travels to Mexico. Beyond standouts on the everyday menu like queso frito, puntas chipotle, pambazo...

  • 15) La Casita Mexicana, Bell, Calif.
    Chefs Jaime Martin del Campo and Ramiro Arvizu already had the distinction of running one of Los Angeles’s most essential Mexican restaurants before they moved into a neighboring space that allowed them to considerably expand beyond the moles, ...

  • 45) Sanchez Taqueria, Tigard, Ore.
    Portland doesn’t suffer for Mexican food that’s celebrated. Nuestra Cocina, Autentica, and ¿Por Que No?, among others provide proof of that. But for that real taqueria touch, you’ll want to get out of the city, head out on 99W, and stop in at...

  • 22) Maxwell Street Market, Chicago
    Every Sunday from 7 a.m. to 3 p.m., an otherwise industrial-looking stretch of Desplaines between Roosevelt and Polk streets in the South Loop transforms into one of America’s required destinations for anyone serious about Mexican food. Tarp-covered,...

  • 21) El Modelo, Albuquerque, N.M.
    Back in 1929, Carmen Garcia began using one of the three rooms of her house as a tortilla factory; she would wake up and make them herself starting at 2 a.m. so that she could sell them for breakfast. She added tamales, then expanded the business with her...

  • 44) El Sarape, Boston, Mass.
    While Boston isn’t the first place that comes to mind when you think of great Mexican food, El Sarape has been serving from-scratch sauces in its cozy environs since it opened in Braintree in 1988. Highlights include carnitas, grilled pork tenderloin,...

  • 43) Las Teresitas, Minneapolis
    Having built and sold four successful locations of his first Mexican foray in Minneapolis, Taco Morelos, Gaspar Perez has retaken the title of the area’s best Mexican with Las Teresitas. In a strip mall in a residential part of South Minneapolis on 34th...

  • 17) Bonito Michoacan, Las Vegas, Nev.
    It may not have the flash of Agave with its pink neon and dramatic décor, or the glitz of Diego Mexican Cuisine in the MGM Grand. But Bonito Michoacan is one of America’s great neighborhood Mexican restaurants for a reason: fresh ingredients, excellent...

  • 42) Salpicon, Chicago
    Mexico City-born chef Priscila Satkoff opened Salpicon with her husband in 1995 and has been welcoming crowds of hungry patrons ever since. Appetizers like tostaditas de tinga (small crispy tortillas mounted with shredded pork and chorizo ...

  • 13) Los Tacos No. 1, New York City
    Three close friends from Tijuana, Mexico, and Brawley, California opened Los Tacos No. 1 to bring the truly authentic Mexican tacos to those living on the East Coast, and they succeeded with flying colors. The menu was crafted entirely from family recipes...

  • 41) El Huarache Azteca, Highland Park, Calif.
    El Huarache Azteca is highly regarded as one of the best Mexican restaurants according to LA Weekly. The restaurant has a full breakfast menu showcasing items like huevos rancheros (friend eggs on crispy tortillas covered with spicy tomato sauce) and...

  • 40) El Chaparral, San Antonio, Texas
     In 1972, Charlie and Mary Garcia opened El Chaparral to showcase both traditional Mexican and classic Tex-Mex cuisine. Menu items include chalupas made with two crispy tortillas layered with refried beans, cheese, shredded lettuce and tomato, and...

  • 39) El Borrego de Oro, Los Angeles, Calif.
    El Borrego de Oro opened in March 2003. The restaurant showcases a Borrego (lamb) barbeque every Saturday and Sunday; the lamb is cooked underground and covered with maguey leaves to preserve the burning charcoal underneath. The entire cooking process...

  • 38) Cemitas Poblanas Elvirita, Los Angeles, Calif.
    Elvirita is known for its charming appeal with a small double storefront. The original Cemitas Poblanas was a café in the same location, and has been credited as the first Puebla-style restaurant in Los Angeles, according to LA Weekly. Many come for...

  • 25) Birrieria Zaragoza, Chicago
    Juan Zaragoza is at the helm of Birreria Zaragoza in Chicago. The restaurant is famous for its birria tatemada (roasted goat in ancho mole served with handmade tortillas). Birria is a regional Jalisciense alternative to the more common barbacoa...

  • 37) La Pasadita, Chicago
    The original La Pasadita restaurant was opened in 1976 by the Espinoza family on N. Ashland Avenue.  Today, there are two additional locations, one on the north side and one on the west side of Chicago.  Tacos are the heart and soul of the...

  • 36) Taqueria Los Charros, Mountain View, Calif.
    Los Charros is an authentic Mexican restaurant and cantina that is open from breakfast until late-night. The breakfast burrito, the super burrito (with of meat, rice, beans, guacamole, cheese, sour cream, and salsa) and the carnitas tacos have locals...

  • 35) Taqueria del Sol, Atlanta, Ga.
    This fast-casual Mexican restaurant opened in 2000 serving their patrons some of the best Southern, Mexican and Southwestern dishes around. The main goal of the restaurant is to provide quality ingredients at fast food price points. For starters, the...

  • 33) Jacala, San Antonio
    Rudolph and Adele Quinones began Jacala in the aftermath of World War II after having settled in Texas. The restaurant began as a small 16-seat shop that later grew due to its fabulous cuisine. Today, the children of Rudolph and Adele carry on the...

  • 32) El Parian, Los Angeles
    L.A.’s El Parian is known for as an outstanding birria restaurant with Guadalajara and Jalisco influences. The corn tortillas are handmade every day in house. The birria del chivo, or goat soup, that is slow-cooked in the oven, smothered in chili and...

  • 31) Tacomiendo, Los Angeles
    Ismael and Yolanda Diego opened Tacomiendo in Culver City in February of 2000 to focus their menu on healthy Mexican cuisine. The menu is a combination of both traditional Mexican dishes as well as American dishes. Mexican...

  • 30) Super Taqueria, Durham, N.C.
    This hyper-local Mexican restaurant in Durham, North Carolina is best known and perhaps most loved for its tortas and its salsa bar. The tortillas are homemade and the carne asada keeps diners coming back for more. The tacos de pollo and the tacos al...

  • 29) El Molino, Boyes Hot Springs, Calif.
    El Molino serves up specialty items like mole enchiladas served with a thick, flavorful mole sauce and jicama salad with radishes and mandarin oranges. The tamales are something special as well, as the restaurant uses organic corn, grinds its own masa,...

  • 28) Babita, San Gabriel, Calif.
    Chef Roberto Berrelleza is at the helm at Babita, where he specializes in gourmet Mexican cuisine found in Mexico City. He brilliantly mixes traditional dishes such as chiles en nogada and lamb shank mixiote with innovative cuisine such as his shrimp...

  • 26) Taqueria y Panderia de La Santa Cruz, Portland, Ore.
    Taqueria y Panderia de La Santa Cruz is renowned for bringing local, authentic Mexican food to the fair city of Portland. To get to the actual taqueria you must enter a store (tienda) and head straight to the back. The menu consists of items like a lengua...

  • 23) Las Tortugas, Memphis, Tenn.
    Jose “Pepe” Magallanes opened Las Tortugas in 2003 to preserve the integrity of Mexican cooking and cuisine by refusing to Americanize the process or presentation. He sticks to utilizing traditional methods of cooking and assembling the cuisine. The menu...

  • 20) Changos Taqueria, Austin, Texas
    Changos Taqueria is dedicated to making dishes using the finest quality products with all natural meats and local Texas ingredients. It also offers different variations of dishes such as the Baja-style fish tacos. The enslada picada is served with chopped...

  • 11) Guisados, Los Angeles
    With two locations in Los Angeles, Guisados celebrates the simplicity of Mexican food with a focused menu of tacos made with traditional, home-style braises served in fresh, handmade tortillas. They offer different options for each main taco group...

  • 10) Chichen Itza, Los Angeles
    This family-run business is focused on showcasing cuisine from the Mexican state of Yucatán, in the southeastern corner of the country. Chef and owner Gilberto Cetina has created a menu highlighting the area’s Mayan, Spanish and Lebanese...

  • 9) Big Star, Chicago
    Chicago-based Big Star is run by executive chef Paul Kahan and chef de cuisine Cary Taylor, whose goal it is to provide a menu of Mexican-inspired street food with a Californian vibe. The restaurant has a stellar beverage program, highlighting plenty of...

  • 6) Loteria Grill, Los Angeles
    Restaurateur Jimmy Shaw, who was born and raised in Mexico City, opened his first Loteria Grill in 2002 as a way of showcasing traditional Mexican cuisine from his childhood. Today, there are six locations throughout Los Angeles that keep locals and...

  • 4) La Condesa, Austin
    La Condesa does it all. From inventive guacamole (with chipotle puree and toasted almonds, for example) to a plethora of ceviches, the restaurant offers traditional Mexican dishes with new-age flair. The cocktail list is quite extensive, with specialties...

  • America's 50 Best Mexican Restaurants
    From a high-end restaurant in Chicago specializing in ribeye carne asada to a modest taqueria in Mountain View, Calif. serving some of the finest carnitas you’ll ever encounter, America has no shortage of great Mexican restaurants. Running the gamut...

  • Chick-fil-A
    The Dwarf House (originally The Dwarf Grill) started out in 1946 in Hapeville, Ga., when S. Truett Cathy opened it with a $10,000 investment. It had 10 counter stools and four tables. By the mid-1960s Cathy had opened a handful of other Dwarf House...

  • Arby’s
    The Raffel brothers opened the first Arby’s (named after the initials of “Raffel brothers,” R and B) in Boardman, Ohio in 1964. The former restaurant equipment salesmen saw a gap in the market for fast food other than burgers, and the original location...

  • Domino’s
    Brothers Tom and James Monaghan bought a small pizzeria called DomiNick’s in Ypsilanti, Mich. in 1960 for $900, and eight months later James traded his half of the business to Tom for a used Volkswagen (bad idea). In 1965 Tom changed the name to Domino’s...

  • Sonic Drive-In
    Former bread salesman Troy N. Smith purchased a root beer stand with an attached log house in Shawnee, Okla. in 1953, and converted the log house into a steak restaurant called the Top Hat. After he and his business partner noticed that hot dogs and...

  • Pizza Hut
    Brothers Dan and Frank Carney borrowed $600 from their mother to open a pizzeria – then a novel concept – in Wichita, Kansas in 1958. It was a huge hit (giving away free pizza on opening day didn’t hurt), and franchising began a year later. 

  • Dunkin’ Donuts
    This chain was founded in 1950 in Quincy, Mass. by William Rosenberg. He had noticed that coffee and donuts were top sellers during his time selling food at factories and construction sites, and his formula took off; he started selling franchises in 1959...

  • Subway
    The idea for Subway was inspired by founder Fred DeLuca’s decision to open a sandwich shop to help pay for his medical school education. The idea to open the shop came from Dr. Peter Buck, who lent DeLuca $1,000 to open the original location of the...

  • Popeyes
    Al Copeland opened a restaurant called Chicken on the Run outside of New Orleans in 1972, and after it got off to a slow start he decided to make the chicken spicier, which proved to be a winning recipe. He changed the name to Popeyes Mighty Good Fried...

  • KFC
    In 1930, during the Great Depression, Harlan Sanders opened his first restaurant in a gas station in Corbin, Ky., called Sanders’ Court & Café. By 1952, The Colonel began franchising his fried chicken business, which was a hit largely due to his use...

  • White Castle
    The first White Castle location opened in 1921 in Wichita, Kan., making it the original American fast-food burger chain. Founder Bill Ingram used $700 to open the starting location and started serving the chain’s signature sliders. The following year, the...

  • Taco Bell
    Inspired by the McDonald brothers, Glen Bell opened a burger place with a similar model. However, once others started catching onto the idea, Bell decided to come up with a fresh menu concept. He began selling crunchy tacos with a combination of Mexican...

  • Burger King
    The predecessor of this burger mega-chain was originally founded in 1953 in Jacksonville, Fla., by relatives Keith J. Kramer and Matthew Burns. They decided to call their first location Insta-Burger King due to the broilers they purchased to cook the...

  • Wendy’s
    Former KFC franchise owner Dave Thomas opened the first Wendy’s location on November 15, 1969, in Columbus, Ohio. The following year, Thomas opened a second location, this time adding a drive-thru pickup window. From the beginning, the chain served up its...

  • McDonald’s
    In 1940, brothers Mac and Dick McDonald opened McDonald’s Bar-B-Que in San Bernardino, Calif.; eight years later they decided to revamp the restaurant’s concept to specialize in their most profitable menu item, hamburgers, and shortened the name to...

  • Where Your 14 Favorite Fast-Food Chains Began
    The fast-food industry in this country has a long and storied history. The founders of America’s biggest chains built mega-empires based on the pursuit of the American dream, and in the process changed the way that the world eats. But how did these...

  • Two Tablespoons
    Two Tablespoons is offering “Summer Fusion” rolls and noodles; the vegetarian corn, coconut, and curry sauce summer roll is a great way to beat the heat. 

  • Sigmund’s Pretzels
    Sigmund’s is serving all their classic pretzels, including the best-selling truffle cheddar pretzel. 

  • Red Hook Lobster Pound
    The owners of the legendary food truck have laid (temporary) roots here, and are serving both their hot and cold lobster rolls.

  • Stuffed Artisan Cannolis
    These cannolis are filled with some truly creative flavors, including peanut butter and jelly. 

  • Mimi and Coco
    These guys are serving Japanese comfort food; opt for the panko crispy seafood platter, with shrimp, oysters, and cod. 

  • Mayhem and Stout
    The braised pulled pork from Mayhem and Stout comes topped with slaw and your choice of four sauces. 

  • Mexicue
    One of the most gut-busting items on offer is the chili-topped macaroni and cheese from Mexicue. 

  • Hong Kong Street Cart
    Hong Kong Street Cart is serving a hearty green mango salad with lemongrass chicken, soba noodles, cashews, and peanuts. 

  • La Sonrisa
    La Sonrisa is frying empanadas to order; their most popular offering is filled with shredded chicken and green coconut curry. 

  • Calexico
    The folks from Calexico are offering several varieties of tacos, including their delicious Baja-style fried fish one. 

  • What to Eat at Mad. Sq. Eats, Running Until May 30
    For one month twice a year, Urban Space’s Mad. Sq. Eats takes over Worth Square, which is located adjacent to the northwest corner of Madison Square Park, and turns it into what very well might be the best lunch option in the city. We paid the...

  • Grand Gourmet — The Flavor of Midtown Comes to Grand Central
    On May 1, more than 40 restaurants set up shop inside Grand Central Terminal’s cavernous Vanderbilt Hall, serving small plates of some of their most popular dishes and proving that the neighborhood has no shortage of spectacular dining options....

  • New York’s Jane Hotel Opening Rooftop Bar This Week
    The Jane Hotel, located on the far west side of Manhattan’s West Village, has been a super-trendy destination for nightlife as well as lodging since it opened its doors in 2008. The circa-1908 building is renowned for its throwback appeal, looking...

  • What is Scungilli?
    Scungilli is one of those foods that most people have little to no idea what it really is. When there’s any description of it on a menu, it usually only says “sliced conch,” which indicates that it’s some type of snail, but even...

  • 1) Carolina Reaper
    Ladies and gentlemen, the spiciest chile pepper on earth. Bred by researchers in South Carolina and confirmed last year to be the world’s spiciest at Winthrop University, the Carolina Reaper was bred for heat and heat alone (and for the horrifying...

  • 2) Trinidad Moruga Scorpion
    As we venture past the two million Scoville unit mark, we enter into territory that Satan himself wouldn’t even dare to tread. OK, we might be getting a little carried away, but at 2,009,000 Scovilles, this evil-looking little pepper is what you might...

  • 3) Brain Strain
    Also topping off at about 1.9 million Scoville units, the bumpy Brain Strain almost resembles a brain. And after eating one of these you’ll most likely feel like yours has melted. 

  • 4) 7 Pot Primo
    The “scorpion’s tail” on this pepper makes it considerably more terrifying than other peppers, and with good reason: it packs 1,900,000 Scoville units. This is the stuff nightmares are made of. 

  • 5) 7 Pod Douglah
    This pepper is renowned not only for its extreme heat (rocking about 1,850,000 Scovilles), but also for the fact that it actually also tastes really good (before your whole head ignites, obviously).

  • 6) Trinidad Scorpion Butch T
    While this pepper was the Guinness World Record holder for quite some time (at 1,463,700 Scovile units), there are, amazingly, five peppers that have proven to be hotter.

  • 7) Naga Viper
    No, it’s not a character from Game of Thrones, it’s a super-rare, lab-grown pepper that took years to cultivate, packing about 1,350,000 Scoville units. Here’s what will happen if you eat one. 

  • 8) Barrackpore
    This evil-looking pepper tops out at about 1,300,000 Scoville units.     

  • 9) Bhut Jolokia (Ghost Pepper)
    Bobby Flay once told us that after being gifted a ghost pepper he finely diced about a fingernail-sized portion and added it to a big batch of risotto, and that tiny amount completely overpowered and ruined the dish. Clocking in at about 1,000,000...

  • 10) Red Savina Habanero
    With 500,000 Scoville units, this pepper was the world’s spiciest for a long time before the “spice wars” of the 1990s. Today, it barely makes the top 10!

  • The World's 10 Hottest Chile Peppers
    When it comes to spice, either you love it or you don’t. Some people will be sweating after eating a jalapeño-laced nacho, while others will seek out the spiciest curry in the city and down it with gusto. Either way, super-spicy chile peppers...

  • Nine Inch Nails
    Finally, NIN noted that it was “VERY IMPORTANT” that there be two boxes of cornstarch backstage. We’re assuming they weren’t looking to thicken sauces; our guess is they needed it to help get into and out of tight pants. 

  • Billy Idol
    Idol was oddly specific in what he needed backstage. His demands included a tub of I Can’t Believe It’s Not Butter and Pepperidge Farm Soft-Baked Chocolate Chip Cookies. 

  • Foo Fighters
    These guys have one of the best senses of humor in the industry, and their 2008 rider is a hoot to read. They demand that their cereal be unopened (“Do not recycle from last night’s Dio show”), their Sunday dinner request is “MEXICAN...

  • MIA
    MIA wouldn’t settle for an ordinary cheese tray, demanding that one with “very good quality” organic cheeses be served to her. “English or French blue cheese, goat cheese, cave-aged Gruyère, Swiss, and sharp cheddar” were essential, as was two packages of...

  • Axl Rose
    On a recent tour, the Guns N’ Roses frontman needed to eat a square melon at every stop. We guess he didn’t want it rolling away. 

  • Van Halen
    Possibly the most infamous rider request of all time, Van Halen demanded that there be a big bowl of M&Ms backstage, with all the brown ones removed. As opposed to this being a sign of mental illness, Eddie Van Halen just wanted to make sure that the...

  • Britney Spears
    On her most recent tour, Britney needed there to be exactly 100 prunes and figs, an order of fish and chips, and McDonald’s cheeseburgers without the buns in her dressing room, along with a framed photo of Princess Diana, for some reason. 

  • LL Cool J
    It must get boring eating the same thing on the road every day, because LL Cool J demanded that every day of the week have a set menu: Monday: Roasted TurkeyTuesday: Steak DinnerWednesday: Fried ShrimpThursday: Local Faire [sic]Friday: baked Salmon, Fried...

  • Marilyn Manson
    The goth king demanded a food item that seems a little out of character for such a dark guy: Haribo gummy bears. He also asked for venues to track down a bald, toothless hooker, because he always wanted to see one (no joke). 

  • Motley Crue
    While refinement might be the last thing you’d associate with this rowdy hair metal band, they apparently wouldn’t settle for regular yellow mustard: only Grey Poupon would do. They weren’t joking around, either: In 1988 frontman Vince Neil discovered...

  • 10 Musicians' Craziest Backstage Food Demands
    When you’re a musician on top of the world, it’s easy to get a big head. And when you can request basically anything you want to be waiting for you backstage before a concert, sometimes it’s difficult to not get, shall we say, a little...

  • What is Capicola?
    If you’ve watched your share of Sopranos episodes, you’ve probably heard about a magical type of salumi known as gabagool. It’s actually called capicola (also spelled capocollo or a handful of other variations), and it’s delicious...

  • What is Chilean Sea Bass?
    If there’s one thing you should know about Chilean sea bass, it’s that it’s not sea bass. Its real name is actually Patagonian toothfish, which is so unappetizing-sounding that even though it’s delicious, nobody was buying it. So...

  • Check Out These Wild Burgers from Delivery.com's Burger Week
    Burger Week ran from May 1st through 7th, and every year local New York restaurants partner with Delivery.com and Burger Conquest to offer exclusive burgers that can’t be found anywhere else. We had the opportunity to sample some of the best ones,...

  • Dinersaurs
    In 1998, the people at Ralston (also behind Prince of Thieves and Urkel O’s) decided that what America needed was a cereal with fruit-flavored dinosaurs. For the box, they decided to turn four of the dinosaurs into diner employees, and one dinosaur into...

  • Urkel-O’s
    For some reason in the early 90s, the Family Matters character Steve Urkel ruled the airwaves and Ralston Foods decided to give him his own cereal. Basically just yellow and red Froot Loops, they didn’t even make an effort to have anything to do with...

  • Prince of Thieves
    Yes, 1991’s Robin Hood: Prince of Thieves, starring Kevin Costner, had its very own promotional tie-in cereal. Shaped (more or less) like arrows, this vaguely fruit-flavored cereal has gone down in history as one of the most bizarre, and pointless, ever...

  • Grins & Smiles & Giggles & Laughs
    “It takes funny people to make funny cereal,” was the tagline for this oddball cereal that debuted in 1975. The storyline was about four characters (named Grins, Smiles, Giggles and Laughs) who had to make a robot laugh before it could pop out a box of...

  • Crunchy Loggs
    Mmmm, doesn’t a nice crunchy “logg” sound appetizing? We’ll save these for the beavers. 

  • Corn Flakes with Instant Bananas
    We’re not sure if freeze-drying bananas makes them “instant,” but either way we’d much rather just slice up a banana and add it to our cereal. Also, why is the banana's nose made out of the top of his head?

  • Mr. Wonderfull’s Surprize
    Hey kids, Mr. Wonderfull has a surprise for you! And he’s wearing a polka dot jacket and a periscope on his head! Thanks, but we'll pass. 

  • King Vitaman
    We’re wondering how much they paid this guy to don a crown of spoons and smile at the camera. Whatever he’s selling, we’re not buying. 

  • OKs
    How eating what’s basically a bowl of Cheerios with some “K”s added to it amounts to a super-jacked Scottish man (possibly named Big Otis?) is beyond us. Either way, we have a feeling that this cereal was just OK.

  • Sir Grapefellow
    There was once a time when there were multiple grape-flavored cereals on the market for some reason, and this one differentiated itself by naming itself after a fictional knighted gentleman who enjoyed flying airplanes with no hands. The most intriguing...

  • 10 Bizarre Breakfast Cereals You Won't Believe Ever Existed
    For decades, foods that are kid-oriented have had the potential to be serious gold mines, with breakfast cereals at the top of the heap. But for every Golden Grahams and Lucky Charms, there have been dozens that have been forgotten to history, many with...

  • They Were Once a Minority Shareholder in Pret a Manger
    It’s fairly common knowledge that McDonald’s used to have a major stake in Chipotle, but they also invested in plenty of other chains, including Donato’s Pizza. In 2001 they bought a 33 percent minority stake in U.K.-based Pret a Manger, best known for...

  • The World’s Largest McDonald’s is Located in…
    Orlando, Fla. The multi-level, nearly 30,000 square foot space also features the largest PlayPlace, with more than 100 arcade games, a maze of tubes and slides, a toddler area, a 500-gallon aquarium, and prize redemption. There’s also a completely...

  • There are Seven Hamburger Universities
    Since former grillman Fred Turner opened the first Hamburger University in the basement of a McDonald’s in Elk Grove, Ill. in 1961 (with a class of 15 students), more than 275,000 managers, middle-managers, suppliers, and owner/operators have graduated...

  • The Unhealthiest Item on the Menu is…
    The Big Breakfast with hotcakes and a large biscuit, which contains 1,150 calories, 93 grams of fat, 575 milligrams of cholesterol, 20 grams of saturated fat, and 2,260 milligrams of sodium. 

  • They’re the World’s Largest Toy Distributor
    About 20 percent of all purchases at McDonald’s are Happy Meals, which includes a toy. With 68 million meals sold on a daily basis, if you do the math… that’s a lot of toys. 

  • They Feed 68 Million People Daily
    That’s about twice the population of California!

  • More People Recognize the Golden Arches than the Cross
    Now that’s what we call brand awareness. 

  • The Queen of England Owns a McDonald’s
    Back in the ‘60s, Queen Elizabeth decided to diversify her royal portfolio and get into the restaurant franchise game, and purchased a McDonald’s in Michigan, which she occasionally visits. (Just kidding, but wouldn’t that be great? The Crown Estate owns...

  • They Rake in $75 Million per Day
    That’s enough to buy about 16 million Big Macs. 

  • They Pioneered Fast-Food Breakfasts
    After market research showed that consumers were looking for a quick breakfast, they added the Egg McMuffin to the permanent countrywide menu in 1972, making it the first nationally available fast-food breakfast sandwich. By 1987, one-quarter of all...

  • It Started as a Barbecue Restaurant
    The original McDonald’s featured a hickory pit and served barbecued beef, ham, and pork, along with chili, tamales, and even peanut butter and jelly sandwiches. 

  • 11 Things You Didn't Know About McDonald's
    More than any chain, McDonald’s is what you probably think of when you think of the word “behemoth.” It’s simply massive, and is most likely the only company that just about everybody on earth has heard of. But where did it come...

  • 35) Morgan’s Barbecue, Brooklyn, N.Y.
    Pitmaster John Avila, formerly of Austin’s renowned Franklin Barbecue, is no longer manning the pit that he helped build when Morgan’s opened on Brooklyn’s well-trafficked Flatbush Avenue not far from the Barclays Center, but his legacy — and amazing ribs...

  • 2) Arthur Bryant’s, Kansas City, Mo.
    Arguably the most famous barbecue restaurant in America, Kansas City can be very proud to be home to Arthur Bryant’s. Founded in the 1920s, you would be doing yourself a great disservice is you were to pay a visit without trying the ribs. The secret to...

  • 3) Sam’s BBQ1, Marietta, Ga.
    Sam Huff had been competing in the professional barbecue circuit for more than 30 years before opening Sam & Dave’s BBQ in 2005. They went their separate ways four years later, and today Huff caters, teaches, and smokes some killer meat. Hickory...

  • 6) Big Bob Gibson, Decatur, Ala.
    Chris Lilly is one of America’s most renowned pitmasters, and with good reason. He took over the pit at the circa-1925 barbecue joint a couple of decades ago and introduced new sauces and rubs to the equation, and suddenly Big Bob Gibson’s was on the map...

  • 7) Dreamland BBQ, Ala. and Ga.
    This Tuscaloosa-based barbecue paradise has six locations in major Alabama cities and one in Roswell, Ga. Their biggest claim to fame are their hickory-smoked ribs, the top-seller for the past 50 years and unchanged during that time (items other than ribs...

  • 20) Central BBQ, Memphis, Tenn.
    With three locations in Memphis, Central BBQ is an under-the-radar restaurant that’s worth knowing about. Ribs here are dry-rubbed 24 hours before heading to the smoker, then smoked sauce-free low and slow over pecan and hickory. You’ll get through the...

  • 32) Hubba Hubba Smokehouse, Flat Rock, N.C.
    You order at the window and grab an outdoor table at Hubba Hubba in this historic and picturesque village 30 miles southeast of Asheville. This cash-only hidden gem is one of only 30 wood-fired smokehouses in the state, and ribs here are smoked low and...

  • 19) Ray Ray’s Hog Pit, Columbus, Ohio
    This walk-up trailer located in a non-descript parking lot might just serve the best barbecue in Columbus. The ribs here are given a mild rub, smoked for hours and finished on the grill, all the while being mopped with a molasses-rich sauce. The end...

  • 16) Wagner’s Ribs, Porter, Ind.
    This Porter County institution is legendary for its ribs, super-tender, falling off the bone, and — shockingly — grilled instead of smoked (you can also order smoked ones, but stick with the classic). Ask for them extra-charred, and be sure to top them...

  • 29) 12 Bones Smokehouse, Asheville, N.C.
    This laid-back eatery with two locations in Asheville serves some mighty fine ribs, smoked low and slow and served with a solid selection of sauces (opt for the blueberry chipotle). They require a bit of tug to get off the bone (which for many purists is...

  • 12) Montgomery Inn, Montgomery, Ohio
    This humble restaurant has been serving the best ribs in Montgomery since 1951, and since then they’ve expanded to another location in Cincinnati as well as two others in Dublin, Ohio and another in Fort Mitchell, Ky. Their back ribs are tender,...

  • 8) Fiorella’s Jack Stack, Kansas City, Mo.
    With four locations in the Kansas City area, Jack Stack is a bit of a barbecue anomaly in this order-at-the-window town: there’s waiter service, a wine list, a nice bar, and even a hostess stand. This isn’t to cover up for a lack of quality, however: this...

  • 4) Gates Bar B-Q, Kansas City, Mo.
    In order to stand out in Kansas City you have to be better than good, and Gates is much better than good. While the menu at this restaurant, which has locations scattered throughout the area, is more varied than you might expect, ribs are the way to go....

  • 13) The Shed, Multiple Locations
    Mississippi barbecue hasn’t been the same since Brad Orrison and The Shed came on the scene in 2002, when he was only 24. Since then, several more locations have opened throughout the Gulf Coast, but the original, wonderfully ramshackle Ocean Springs,...

  • 14) 17th Street Bar and Grill, Multiple Locations
    Champion pitmasters Mike and Amy Mills know their way around a pig (their chopped pork shoulder is legendary), but their ribs have won enough awards to fill up their own trophy room. Rubbed with Mills’ signature “Magic Dust” before heading to the pit...

  • 1) Oklahoma Joe’s, Kansas City, Kan.
    In a city renowned for its pork ribs, the ones at Oklahoma Joe’s are simply the best, and appeared on more than one of our panelists’ lists. Boasting a deeply burnished shade of red thanks to a rub heavy with paprika, cumin, brown sugar, and chili...

  • 24) Smoke, Dallas
    "I dote on the beef ribs at Smoke," John T. Edge told us. "These show great smoke penetration, and the meat has a kind of roundness, a beefiness that recalls the best dry-aged steakhouse stuff." The rest of the country tends to agree. Chef Tim Byres...

  • 10) The Salt Lick, Driftwood, Texas
    Both the beef and pork ribs from this Texas institution, Alan Richman’s favorite, are good enough to bring you to tears. There’s just something about the meat, the smoke, and the shady, tree-filled setting that combine for a transcendental barbecue...

  • 21) Home Team BBQ, Charleston, S.C.
    Home Team Barbecue has been around for less than 10 years, but that wasn’t enough to stop it from being named "the most life-changing BBQ ribs" in America by Esquire in 2012. Pitmaster Aaron Siegel starts with a sweet and spicy rub that’s...

  • 9) Franklin Barbecue, Austin, Texas
    Aaron Franklin must be some kind of sorcerer. What started as a trailer in 2009 quickly became one of the most revered spots in all of ‘cuedom, and loyalists and pilgrims all line up outside the front door for hours on end, every day. No visit is...

  • 22) Archibald’s, Northport, Ala.
    "I love the pork ribs at Archibald's," John T. Edge told us. "They have a great char, come slathered in an orange-hued vinegary sauce, and require — as great pork ribs do — a tug of the incisors to loosen meat from bone." The restaurant has been run...

  • 5) City Market, Luling, Texas
    City Market is one of Texas’ great barbecue joints and a true claim to fame for the city of Luling. You’d be hard-pressed to find better brisket, and the ribs are simply out of this world. It’s a comfortable, air-conditioned restaurant (a nice change...

  • 23) Pappy’s Smokehouse, St. Louis
    It might be Memphis-style barbecue in St. Louis, but Pappy’s makes some of the best ribs in a city that’s renowned for them. The lines form early to get into this hole-in-the-wall restaurant, and it closes as soon as the barbecue runs out. These ribs...

  • 25) Phillips BBQ, Los Angeles
    Featuring the best ribs in Los Angeles, according to Jonathan Gold, this small restaurant and its newer second and third locations serve "the tastiest barbecued ribs south of Oakland," according to the Los Angeles Times critic. These ribs are...

  • 15) Hill Country, New York City and Washington, D.C.
    The pork ribs at Hill Country, with locations in New York (both Manhattan and a new Brooklyn location) and Washington, pay homage to — where else? — Texas’ Hill Country. They’re peppery, tender but don’t fall off the bone, and delicately...

  • 26) Alamo BBQ, Richmond, Va.
    Another suggestion from Carman, Alamo specializes in Texas-style barbecue, as the name implies. Its brisket is the stuff of legend, but the ribs are also world-class. They’re smoky, mopped with a stellar but not overpowering barbecue sauce, and...

  • 11) Rendezvous, Memphis, Tenn.
    Charles Vergo's Rendezvous is consistently ranked among the best barbecue joints in the country, and you do not want to miss out on their ribs. What makes these ribs so good is the rub, or as they call it, "the seasoning" (word is that it’s not...

  • 17) Corky’s, Memphis, Tenn.
    In a city known for its barbecue, Corky’s has found its way to the top of the heap thanks to its ribs. Its website describes the lengthy process that its ribs go through to reach the eater: "Born of a unique combination of place,...

  • 27) Mr. P’s Ribs and Fish, Washington, D.C.
    The Washington Post’s Tim Carman suggested we add Mr. P’s to our list, and public opinion clearly agrees that it deserves a spot, even though it’s just a broken-down bus that’s only open Friday through Sunday. Yes, an old converted bus is serving...

  • 31) Bludso’s, Compton, Calif.
    A favorite of the Los Angeles Times’ Jonathan Gold, this restaurant specializes in Texas-style ribs from a recipe handed down by owner Kevin Bludso’s great-great-grandfather. The recipes are a well-guarded secret, but the end result is world-class:...

  • 28) Twin Anchors, Chicago
    Once a favorite hangout of Frank Sinatra, this Chicago institution opened in 1932 in Chicago’s Old Town neighborhood as a Prohibition-era tavern. The ribs are slow-cooked for five hours, finished on the grill, and served to tender perfection. If...

  • 30) Off the Bone, Dallas
    An unassuming spot located on an unassuming street just outside of Dallas, Off the Bone serves arguably Dallas' finest plate of ribs. The pecan-smoked ribs served out of this converted gas station might be considered gourmet by most standards,...

  • 33) Roper’s Ribs, St. Louis
    Family-owned since 1976, Roper’s St. Louis and baby back ribs are meaty, smoky, and coated in a hearty sweet and spicy sauce that doesn’t overpower the meat. It’s a tiny, smoky place, so be prepared to take your order to go; you’ll be amply...

  • 18) Bogart’s Smokehouse, St. Louis
    A relative newcomer, Bogart’s is helmed by the former pitmaster from, Pappy’s, a St. Louis institution. The sides here are spectacular, but make sure not to fill up on them because their ribs are the main event. They’re sticky and...

  • 34) Cooper's Old Time Pit Bar-B-Que, Llano, Texas
    This supremely peppery pork rib breaks a trademark rule of