If more people are working from home, doesn’t it stand to reason that fewer folks are getting fast-food breakfasts and lunches? I mean, the research is comparing pre-pandemic to post-pandemic, right?

There are a lot of assumptions in this piece that should be challenged by anyone considering whether to buy this! Do you like the taste of your municipal water, as the author surprisingly does? Is keeping filter carafes full and filters changed really that difficult, and if so, how would you feel about continually chan…

This site used to have a much wider range of article types: recipes (Kevin Pang and Allison Robicelli, especially), personal essays, ingredients writers liked that readers might not know about, articles on regional foods, series on forgotten cookbooks, much more. I don’t know if the move to predominantly fast food and…

More articles like this would be welcome! Thanks for focusing on stuff folks can do at home.

With regard to the full-service places being standard American fare, it should be noted that none of the descriptions next to the names repeat, so there’s no indication the same foods are being served. I’m sure there’s overlap, especially among the bottom three perhaps, but each seems to hang their hat on something…

Thanks!

Thanks!

IIRC, Piece Brewery in Chicago makes New Haven-style pizza, and the pizza is awesome (as is the beer).

I’m confused about why this counts as “spirits.” It’s made with vodka, I get that, but vodka is one ingredient among many, and the abv is comparable to beer or malt-based hard seltzers. A case of this has the same alcohol content as a bottle or two of vodka, so comparing cases of this to cases of vodka seems very…

Maybe? I know a lot of pizza places that would be incensed if their offerings weren’t considered to be Italian food. And if the study above was considering Taco Bell and, say, burrito places that focused on styles created on the U.S. side of the border, the definition of “Mexican food” might be stretched beyond what…

Pretty cool! Makes me wonder about other cuisines, restaurant-percentage-wise. What percentage of places are Italian-cuisine-based, esp. if pizza places automatically qualify? -- that sort of thing.

I’ve enjoyed peanut butter-bacon burgers, but the burger patty in question was the thicker (non fast-food, non smash) kind, and I’m positive there was no American cheese on the burgers, and maybe no cheese at all. Onions, pickles. PB and bacon play well together, and maybe the beef-to-PB ratio worked better with the…

“There’s just no reason a top-heavy insulated tumbler best suited to long-haul trucking should be selling for thousands of dollars online.” There’s no reason they should be selling for $49.95!!!

I had a stick of Fruit Stripe a few years back for the first time in decades — the quick loss of flavor was actually a blessing, because OMG it was horrid. Loved it as a kid in the 70s, but...

My special needs son has numerous sensory issues, and none of the usual strategies did anything -- if he added foods to his diet, it was over a period of years. So I completely relate to the author's experience. Treating adding foods as disinterested experiments helps a lot -- if you have no expectations for success,…

Two reasons for Butterfingers tasting different -- one, they announced they changed the recipe a few years ago, and two, Nestle sold the Butterfingers and Baby Ruth brands to Ferrara, so possibly a further change was made (or, well maybe the new-and-improved was under Ferrara? Don’t know.) They’re still made at the…

Dennis, if the McRib were a permanent menu item, would you still only eat it once or twice a year, or would it become a regular go-to for you at McD’s?

And maybe the success strategy for the US market is to not call it a taco...

If it is available for pickup at Brick n Cheese, wouldn't that mean there IS a brick and mortar location?

not sure why the URL didn’t copy...