Among such giants as McDonald's, Burger King, Wendy's, and more, a great deal of U.S.-based fast food chains are well known for hamburgers. With few hot dog-specific purveyors to choose from, plenty of major fast food restaurants include hot dogs on the menu, though not all weenies are created equally. Tasting Table's deep dive, ranking fast food hot dogs from worst to best, determined that Shake Shack's flat-top hot dog was the very best.
Through its Food Donation Connection (FDC) program, Wawa partners with local nonprofits that collect and distribute unsold food to community food banks, shelters, and pantries. The FDC oversees each step of the process, coordinating logistics and ensuring that every donation meets strict safety and freshness standards. What might have been discarded instead becomes a meal for local families - a simple act of kindness that strengthens the communities Wawa serves.
You'll sit among regulars at Sriracha in Inner Sunset. That's because this place is where people within walking distance turn for a solid, quick, no-fuss meal. The handful of tables are usually full of people who don't even need to crack open a menu-they've been here so often they already know what they want. We like the heaping portion of
If there's one food trend that defines snacking in the 2020s, it's the protein craze. The modern health and fitness hype paved the way for many of us to gloss over sugary sweets and carb-heavy dishes in favor of foods that help us meet our gym goals. Lately, big food brands have been bringing something new to the market: high-protein snacks that double as dessert. Now, Pot-Tarts are scratching that itch for a hearty treat.
A butternut-squash Old Fashioned? Highballs for $7, and something dangerous called " Lunch Cocktails"? These are some of the tipples featured during this month's first-ever Cocktail Week in Oakland. Running from Nov. 13-23 - in what hopefully will become an annual tradition - the event gathers a dozen restaurants and bars all serving special drinks and snacks. It's put on by Savor Oakland, the brand behind the Oakland Restaurant Collective,
BOCA RATON, Fla. - November 5, 2025 - The Beach Club at The Boca Raton proudly announces the launch of Onda by Santaella, a new luxury dining experience in collaboration with celebrated Puerto Rican chef, restaurateur, and author José Santaella. This seasonal culinary residency introduces an inspired menu rooted in the vibrant flavors, colors, and textures of Puerto Rico, offering guests and Club members an immersive taste of Caribbean artistry by the sea.
In her new role, Blank will oversee strategic sales initiatives and business development for Constellation's diverse roster of premier Florida venues - including Pérez Art Museum Miami, Frost Science, Adrienne Arsht Center, Sarasota Art Museum, Norton Museum of Art, Museum of Fine Arts St. Petersburg, Knoxville Zoo, and SGWS Wynwood - along with a dynamic off-premise catering program serving both Miami and Florida's Gulf Coast.
Nothing on this cash-only restaurant's menu costs more than $15, and you could probably be in and out in as many minutes. Utopia is the kind of place you go when you need a quick, no-fuss meal that's still satisfying. The Cantonese spot is ultra-efficient: You'll be asked for your order within seconds of sitting down, and minutes later you'll be eating your food, to a soundtrack of Hong Kong news anchors on the TV at full volume.
The cucumber and wakame salad makes a light, refreshing start, tossed with pickled red onions, cherry tomatoes, and a tangy yuzu-soy dressing. The bright acidity awakens the palate for the richer flavors that follow. Pan-fried beef gyoza - five per order - have a crisp, golden bottom and juicy filling. A dip in the yuzu-ponzu sauce adds a zesty sweetness to every bite.
In his previous role, Sontag oversaw Bon Appétit's Best New Restaurants list, which most recently included Baan Mae and La'Shukran among 18 other restaurants across the country. He also helped launch a column on restaurant etiquette and led a magazine feature on queer food culture that was nominated for multiple National Magazine Awards. He previously worked at Eater and Serious Eats and has freelanced for the Post.
But move over, Chick-fil-A and KFC, because there's another chicken joint on the block. It's Dave's Hot Chicken, a company that's exploded over the past few years. Chances are, if you're on foodie social media, you've seen a lot about the company. But whether you've tasted the chain's chicken yet or not, there's probably some things you still don't know about the brand.
Chef Daniel DiStefano brings more than two decades of fine dining and executive experience to GLAZER HALL. A culinary veteran with deep roots in global gastronomy, DiStefano spent over a decade at Eleven Madison Park, where he helped the restaurant secure and maintain three Michelin stars and earn its place among The World's 50 Best Restaurants by San Pellegrino in 2017.
Recently recognized by the MICHELIN Guide with a Bib Gourmand Award, Lewis Barbecue is renowned for its legendary brisket, housemade sausage, and handcrafted smokers. The upcoming 8,276-square-foot space at Salvage Yard, an adaptive reuse project by Grubb Ventures, will feature a 1,625-square-foot outdoor smokehouse, allowing guests to experience the artistry behind its authentic Central Texas barbecue. "We're honored to bring our authentic Central Texas-style barbecue to Raleigh and join such a vibrant community at Salvage Yard," said John Lewis, founder and pitmaster of Lewis Barbecue.
I really was that woman. I was the original fucking tradwife, she told the Lipstick on the Rim podcast, embellishing later, in an interview for the New York Times (marking the reissue of her 1982 cookbook, Entertaining): And I was just as pretty as those girls, and more organised. I suppose she's not wrong she was already combining the homemaking, empire-building and self-promotional elements that characterise tradwifery 40 years ago
I want to shop at your store. You're (kinda) local and you employ a ton of Portlanders and buy from local farms and breweries and wineries and bakeries. You have a great variety of local seasonal organic stuff, and also regular stuff like Triscuits and Cheerios. You have beautiful flowers and the people at the register are nice. I want to shop there.
Holiday hosting can be a stressful thing, which is why we've always loved Ina Garten's recipes. The Barefoot Contessa's delicious and foolproof dishes are essential for planning a Thanksgiving menu that's stress-free and lets you spend more time with friends and family. We've made dozens of Garten's recipes over the years, exploring everything from her comforting pastas to her mouth-watering desserts. So you can trust us to pick Garten's best dishes for your Thanksgiving table.
We may receive a commission on purchases made from links. Sales of whiskey, tequila, and mezcal have shown impressive growth in recent years, yet vodka remains the most popular liquor in America by a wide margin. With its continued appeal, vodka distilleries continue to emerge nationwide - producing vodka is attractive to distillers because it can be made from any fermentable base ingredient and doesn't require extensive aging, so bottles can be sold quickly.
Entrepreneur Frederick Tudor started sending ice from American bodies of water all around the world in the 1800s. It was seen as a luxury to be able to afford and cool or preserve your food and beverages with ice. When Tudor still had leftover ice from his export business, he'd give it to American taverns, who popped chunks of it into drinks. People loved how refreshing those chilly drinks were, and then wanted to buy ice from Tudor - a genius marketing plan.
Turkeys labeled USDA Organic meet specific requirements of organic farming. Turkeys carrying this label may not receive antibiotics, arsenic compounds, or animal byproducts, and must eat 100% organic feed. The animals must have access to the outdoors or pasture, and GMOs are prohibited. You do have a choice when shopping, so why not buy a turkey that was raised as healthy food, not an industrial product? Purchase an organic turkey from a local farm or farmers' market and familiarize yourself with these labels:
"Oh, give me a home where the buffalo roam, where the bourbon pours freely all day!" Okay, those aren't the real lyrics, but when filled with booze and the splendor of nature, we wouldn't blame you for belting that out instead. Buffalo Trace's iconic brand distills the picture of rolling hills and majestic creatures into whiskey, and now the brand is giving fans a chance to take in the experience like never before.
The holidays are a very busy time. Whether you're decorating, shopping for gifts, or listening to festive music, there's a lot to do! A lot of holidays are centered around a huge meal with family and friends. I don't care if you consider yourself kitchen savvy or not, there are some holiday food facts that EVERYBODY knows! It's time to put on your chef's hat and think about your holiday tables!
The origins of food as beloved as the cinnamon roll can be controversial, but there is no doubt that Europe loves them. Most popular in the colder northern countries, almost every culture has a variation on the recipe, with Finland having their korvapuusti cinnamon pastries, and the rolled Danish kanelsnegle (cinnamon "snails") with their circular forms that are more familiar to Americans. But no country has embraced the cinnamon roll more than its purported birthplace of Sweden.
When we think of canned food, we often envision the recognizable offerings on supermarket shelves. But there exists another world of tins that never reach, or ever plan to reach, that stage. They are products of small companies, family businesses, and craftsmen who value quality rather than quantity. There are those who venture into hand-catching and hand-packaging tinned fish, while others trade in full-bodied meats canned by Mennonite farmers using techniques passed down over centuries.
At the age of forty, after achieving considerable success cooking in the French technique, he turned away from the European culinary model to become an apostle of fire and primitivism. Drawing upon childhood memories and indigenous South American techniques, he began cooking over (and beneath, and within) open flames, building iron domes from which to suspend matrices of chickens and root vegetables above smoldering bonfires, affixing whole cows to metal crucifixes to slow-cook for days.
