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McDonald's rolls out new 'protein' menu badges, and social media users question the numbers

Wed, 22 Apr 2026 21:35:14 -0400

McDonald's is leaning into the protein craze, adding new labels to over a dozen menu items across its app and kiosks.

The fast-food giant said in a news release Tuesday that it's assigning "protein callouts" on its menu items.

McDonald's describes the callouts as "visual 'badges' that make it quick and easy to spot protein options any time of day."

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Customers can view the badges on McDonald's kiosks and in the McDonald's app, though it appears physical menus will not be changed.

The McDonald's release said the change was rolled out "to make it even easier for fans to find menu options that align with their protein goals.

"Starting April 21, the protein callouts will appear on 17 different McDonald's menu items, spanning breakfast, lunch and dinner favorites.

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"From longtime classics like the Egg McMuffin (17 grams of protein) to fan favorites like the 10-piece Chicken McNuggets (23 grams), the 'badges' are designed to make the ordering experience clearer and simpler for those looking for protein."

Other options include McCrispy Strips (30 grams of protein), Snack Wraps (17 grams), a McDouble (22 grams) and the Filet-O-Fish (16 grams).

In response to the news, some X users raised questions about the protein totals listed on certain menu items.

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"Why doesn't the double [cheeseburger] have double the protein (or close to it)? I know cheese not doubling is a factor, but is that driving the entire 12g difference?" one user asked.

"I have a feeling they forgot the beef," another said. "My favorite sausage biscuit doesn't have a protein callout in the app, when certainly sausage has some protein."

Fox News Digital reached out to McDonald's for comment.

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The move comes as demand for high-protein options continues to surge.

In January, Shake Shack became one of the latest brands to lean into the GLP-1 era, rolling out a "Good Fit" menu aimed at making high-protein, lower-carb ordering easier.

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Bone broth cocktails have entered the mix this year, with bars experimenting with protein-packed, savory drinks.

Starbucks unveils 'Devil Wears Prada 2' secret menu as fans slam new chai as 'pathetic'

Wed, 22 Apr 2026 10:30:11 -0400

Starbucks is facing backlash from fans after unveiling new "secret menu" drinks tied to "The Devil Wears Prada 2," with critics zeroing in on the chain's revamped chai latte.

The coffee chain on Monday announced four new drinks inspired by the sequel to the 2006 film, featuring character-themed customizations.

The drinks include a lineup of character-inspired customizations, including one called Miranda's Signature Order, a no-foam, extra-shot, extra-hot Caffè Latte with nonfat milk, and Andy's Cappuccino, made with oat milk, caramel and cinnamon.

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The lineup also includes Nigel's Go-to Doppio, an espresso con panna with mocha sauce, as well as Emily's Fave Iced Chai, an iced chai latte with almond milk and sugar-free caramel.

The drink options are available in the app ahead of "The Devil Wears Prada 2" film release — which opens in theaters on May 1.

"The beverages will be available for a limited time in participating Starbucks coffeehouses around the world," the company noted.

It was the iced chai that drew the ire of Starbucks fans on Instagram. People flooded the brand's comments field, urging the company to bring back their old chai latte.

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"No way the current chai is anyone's favorite," one user wrote.

"Please bring back the original chai," another wrote.

Yet another said, "Emily is not drinking this pathetic excuse for a chai."

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Another chai fan wrote a lengthy comment, saying Starbucks "ruined" a longtime birthday tradition by changing the recipe.

"My 50th birthday is next week, and I was hoping to enjoy my usual chai that I've been drinking for my birthday for almost 30 years at the same time as enjoying this movie I've been anxiously awaiting, but Starbucks had to ruin the chai by completely changing it," she said.

"It's gross. I drank one every other day for so many years and got so many people drinking chai. They all hate it too, by the way," she added.

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Starbucks changed its chai recipe in March — introducing a revamped chai latte designed to give customers more control over sweetness and flavor.

"The standard recipe adds that sweetness back with the addition of classic syrup, but customers can now tailor the level of sweetness to their preference by adjusting the number of pumps," the company said in a statement at the time.

"Or they can adjust the flavor by swapping classic syrup for a flavored one. Vanilla, for example, will dial up the spicy notes. The beverage is also delicious unsweetened."

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Fox News Digital reached out to Starbucks for comment.

High-alcohol, ready-to-drink cocktails spark overconsumption concerns for Gen Z drinkers

Wed, 22 Apr 2026 08:00:44 -0400

A wave of sweet, high-alcohol canned cocktails is gaining traction among young drinkers, raising concerns among some experts.

BuzzBallz, a brand of pre-mixed, ready-to-drink alcoholic cocktails created in 2009, has gained renewed attention online in recent years, especially among young adults.

Sold in small, neon-colored round containers, most BuzzBallz drinks are about 200 milliliters of 15% alcohol-by-volume (ABV), containing nearly two standard alcoholic drinks in a single container.

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One viral TikTok video shows a man approaching young adults and asking them to chug a BuzzBallz Biggie in public for $100. The supersized version contains 1.75 liters of 15% ABV alcohol.

The video, which garnered more than 750,000 likes, drew thousands of comments from stunned viewers.

"I'd do this for free," one person wrote.

"My problem is, I would do this for far less money," another said.

Sweet taste, hidden risks?

The sweetness and drinkability of BuzzBallz products play a "significant role" in their popularity, said Cesar Wurm, a Georgia-based hospitality executive and author of "The Powers of Addiction: Finding Freedom in Acceptance and Recovery."

Wurm told Fox News Digital that higher alcohol content can be masked by flavor — making it harder for people to gauge how much they're drinking.

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"For a younger or less experienced consumer, that disconnect between taste and potency can increase risk," he said.

There is also a behavioral component, Wurm said, as members of Gen Z tend to "value experiences, social connection and immediacy."

Ready-to-drink beverages "fit seamlessly into that with no preparation required, easy to share and highly 'social media friendly,'" he added.

The bright packaging can also "create a perception that the product is more casual or harmless than it actually is," Wurm said.

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"From a risk perspective, the combination of high alcohol content, ease of consumption and appealing design can accelerate overconsumption, especially in unstructured environments," he noted.

"The concern is less about the format itself and more about how accessible and unintimidating it makes higher-alcohol products."

Wurm, who has been sober for more than a decade, emphasized the importance of "awareness, education and transparency around what's actually being consumed."

He added that Gen Z is "one of the most mindful generations when it comes to health and wellness."

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"We’re seeing a parallel rise in moderation, sobriety-curious behavior and non-alcoholic alternatives, which suggests this is not a one-directional trend, but rather a more complex relationship with alcohol overall," he said.

Ravi Sawhney, a design expert and founder of RKS Design, said the drinks are "designed experiences."

"When something looks fun and harmless, we unconsciously assign it less risk, even when the opposite is true," Sawhney, who is based in California, told Fox News Digital.

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"For Gen Z, who are highly attuned to visual culture and identity signaling, these drinks can feel more like an extension of lifestyle than a substance with consequences. That disconnect between how it feels and what it actually does is where the real risk lies."

Brand responds to concerns

A BuzzBallz spokesperson told Fox News Digital the company's products are "intended strictly for individuals of legal drinking age."

"We love that the brand is highly social and associated with fun, but we are also very intentional about our role in promoting responsible consumption," the spokesperson said.

"We fully support and promote responsible drinking practices and do not encourage illegal, excessive or irresponsible consumption in any way."

The spokesperson added that BuzzBallz's marketing is "focused on the social occasion, not the act of consumption itself."

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"By doing so, we ensure BuzzBallz is always portrayed as a fun, colorful, portable accessory made for adult social moments like a beach day, a concert or a party," the spokesperson added.

The company is based in Carrollton, Texas. In 2024, it was acquired by Sazerac Company, a major global spirits company.

Steak 'n Shake taps MAHA officer as fast-food chain joins RFK Jr's push to overhaul American diet

Tue, 21 Apr 2026 19:50:33 -0400

Steak 'n Shake has tapped its first-ever chief MAHA officer, marking a new step in the fast-food chain's push toward what it describes as healthier, more transparent ingredients.

Michael Boes will take on the new executive role, which is "dedicated to advancing nutritional integrity, ingredient transparency and the healthiness of our products," the Indianapolis-based company announced Tuesday on social media.

The move aligns with the brand's broader embrace of Health and Human Services Secretary (HHS) Robert F. Kennedy Jr.'s Make America Healthy Again (MAHA) movement.

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Boes previously served as a senior advisor at the HHS.

He worked on health care policy and strategic initiatives, according to a post on LinkedIn.

"During my time serving Sec. Kennedy, I had countless conversations with industry partners about returning to real food," Boes said in a post on Tuesday.

"Time and again, I heard the same hesitation: 'Our customers aren't demanding this.' Steak 'n Shake challenged that narrative — and growth followed.

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Fast food doesn't have to mean processed, complicated or artificial. It used to mean real, simple and delicious — and it can again."

He said he looks forward to "helping drive the next chapter of growth on that foundation."

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Steak 'n Shake framed the hire as part of a larger effort to return to its roots.

"The move marks a major step in the company's efforts to restore the original spirit of American fast food: food that is simple, real and delicious," the company said in its X post.

"Customers should never have to choose between taste and health," Boes was quoted as saying in the company's post.

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President Donald Trump shared the company's X post, adding one simple word of praise for the move: "Awesome."

In recent months, the chain has switched to cooking fries, tater tots and other fried items in 100% beef tallow, eliminating seed oils from those products, Fox News Digital previously reported.

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"We RFK'd our fries," a company executive previously said of the shift to beef tallow from vegetable oil.

The company has also said it's working with suppliers to remove seed oils more broadly, calling the transition "a journey" on its website.

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Other updates include the use of 100% Wisconsin butter in place of seed oils, offering cane sugar Coca-Cola as an alternative to high-fructose corn syrup and switching to a2 milk products (using a type of cow's milk that may be easier for some people to digest).

Steak 'n Shake has also reportedly indicated plans to move toward grass-fed beef and removing microwaves from kitchens in favor of more traditional cooking methods.

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Some of the company's changes have sparked debate, particularly over its use of beef tallow, which is fat rendered from cows.

While some customers praise the move as a return to "authentic" cooking, others have questioned whether switching frying fats actually makes fast food any healthier.

Fox News Digital reached out to Steak 'n Shake and the HHS for comment.

Smacking employees in the head with your to-go box is not how you leave a tip at this Florida restaurant

Tue, 21 Apr 2026 13:09:41 -0400

Leroy’s Southern Kitchen and Bar in Punta Gorda, Florida has issued a warning to those visiting the restaurant after an employee took a to-go box to the side of the head, "don’t test us."

The incident involving a customer, their to-go box, and an employee went down on Sunday in an alley behind the restaurant. The police were called and a civil citation was handed out to the to-go box swinging customer, reports Gulf Coast News Now.

Video of the altercation, both from the surveillance camera in the alley and from the employee’s phone, shows three women stopping as they’re making their way past the alley with their to-go boxes in hand.

They exchange words with an employee, then one of the women walks up to her and cranks the altercation dial from verbal to physical. She hits the employee with the to-go box and the employee responds with a couple of punches before they’re separated.

Leroy’s Southern Kitchen and Bar made it clear in their "don’t test us" announcement that they were backing their employee in this incident.

They wrote, along with footage from the alley, "Let’s make something very clear: We do not tolerate disrespect. We do not tolerate harassment. We do not tolerate anyone putting their hands on our staff. Not here. Not ever."

Customers who can’t match their employees’ "hustle, heart, and good energy" with "basic respect," aren’t welcome. They’re not going to allow anyone to walk into their establishment and cause a scene without consequences.

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In addition to their "don’t test us" message, the restaurant released a couple of short videos from inside the restaurant prior to the alley confrontation. One shows some words being exchanged between one of the women and the waitress.

The other video shows the woman wave her cloth napkin toward the employee as she walks by. That sort of behavior isn’t what Leroy’s Southern Kitchen and Bar is looking for from their customers.

You can take that energy right over to the nearest Whataburger.

Dairy Queen's new drive-thrus without humans spark backlash by frustrated customers

Tue, 21 Apr 2026 12:18:56 -0400

Dairy Queen customers may soon be ordering Blizzards from an artificial intelligence (AI) voice assistant — instead of a human employee.

The popular fast-food chain is expanding its use of AI at its drive-thru locations, with plans to bring the feature to select franchises across the U.S. using voice technology from Presto, the company said in a news release.

The partnership will allow customers to place orders through an automated voice assistant rather than a human employee.

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The rollout follows a series of pilot tests in 2025 that the company said improved both order accuracy and customer satisfaction.

"We've been thrilled to partner closely with their team to optimize the last mile of AI deployment, including complex menu integrations, friendly voices and a smooth human-AI waltz that just works," said Krishna Gupta, CEO of Presto.

The AI system can accurately process about 90% of orders, a Presto spokesperson told The Wall Street Journal.

Fox News Digital reached out to Dairy Queen for comment.

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Some customers on social media have weighed in on Dairy Queen's use of AI in its drive-thrus — with reactions ranging from frustration to cautious acceptance.

"I hate fast-food AI in general. Nine out of 10 times the employees need to take over anyway," one Reddit user wrote while discussing the chain's new ordering system.

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Others criticized how the technology interacts with customers, saying they prefer a more direct, human-driven experience when placing orders.

The shift toward AI-powered ordering reflects a broader trend across the fast-food industry, as companies look to speed up service and streamline operations.

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Fox News Digital previously reported that drive-thru technology is becoming more advanced, with AI helping speed up service times at some restaurants.

A recent industry study found AI-powered drive-thrus were faster than those staffed by humans, though they scored lower on friendliness.

This suggests companies are working to balance efficiency with customer experience as ordering becomes more automated.

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Deirdre Bardolf of Fox News Digital contributed reporting.

Can't fall asleep? Doctors reveal unexpected foods that may help — and they're good for you, too

Tue, 21 Apr 2026 08:00:06 -0400

It's commonly known that tart cherries and turkey may help with sleep — but what about less obvious foods?

Up to 70 million Americans have sleep disorders, according to the National Institutes of Health (NIH) — and one in three American adults struggle with sleep.

While some people turn to melatonin or prescription sleep aids, research suggests that adjusting your diet may help support better rest.

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Fox News Digital spoke with a medical doctor and a naturopathic doctor to see what foods can help put you to sleep — and the options go beyond cherries and turkey.

Check out the list below.

1. Kiwis

Kiwis can both increase the time of sleep and also reduce sleep latency, making it easier to wake up, said Dr. William W. Li, author of the book "Eat to Beat Disease: The New Science of How Your Body Can Heal Itself."

The doctor recommends eating two kiwis an hour before bedtime for the best results.

"Kiwi contains serotonin, a neurotransmitter, that activates the vagus nerve, which connects the gut to the brain," he said. "This vagus signal calms the brain and the body, effectively helping to put you down to sleep."

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Michelle Sands, a naturopathic doctor based in Florida, called kiwis "one of the most underrated foods for sleep."

Research shows kiwis "can improve sleep onset, duration and efficiency. It contains serotonin, along with vitamin C, folate and a powerful antioxidant profile," Sands said.

"While serotonin from food doesn't directly enter the brain, kiwi supports the gut-brain axis and neurotransmitter balance, helping the body naturally regulate sleep cycles. It also helps reduce oxidative stress, which can interfere with melatonin production and overall sleep quality."

2. Pumpkin seeds

Pumpkin seeds are "a standout for sleep because they're rich in magnesium and zinc," Sands told Fox News Digital.

Sands, co-founder of Glow Natural Wellness, said the zinc and magnesium in the oval-shaped seeds are "essential" for regulating the nervous system and supporting hormone balance.

"Magnesium helps lower nighttime cortisol and relax the body, while zinc plays a role in progesterone production," Sands said.

"For women especially, this matters, because progesterone has a natural calming, almost antianxiety effect on the brain. When levels drop, sleep becomes restless and easily disrupted."

3. Chickpeas or lentils

Chickpeas and lentils are widely known for their health benefits, but Sands said that they're good for sleep, too.

"They help stabilize blood sugar and support progesterone production," she noted. "Blood sugar crashes during the night are one of the biggest triggers for waking up at 2–3 a.m."

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"They're also rich in vitamin B6, which is essential for producing serotonin and supporting hormone synthesis, including progesterone," Sands continued. "This combination helps create a more stable internal environment for deeper, uninterrupted sleep."

4. Barley

Barley contains a soluble fiber called beta-D-glucan, according to Li.

The fiber is "fermented by healthy gut bacteria and creates short-chain fatty acids (SCFA), specifically butyrate," Li said.

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"These SCFA stimulate the vagus nerve and shift the nervous system into a more relaxed mode, making it easier to achieve good sleep. In addition, SCFA are anti-inflammatory and can reduce brain inflammation."

Honorable mentions

Eating fish rich in omega-3 fatty acids, including mackerel and sardines, as well as salmon, is also smart, Li said. He recommends eating a "card deck-sized piece of fish" two to three times a week.

"Omega-3s are fatty acids in the flesh of oily fish that reduce brain inflammation which can interfere with sleep," he said. "With lower neuroinflammation, it is easier to achieve better sleep."

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Though not a food, Li also noted that chamomile can make it easier to sleep, thanks to a polyphenol called apigenin.

"When the dried flowers are brewed as an herbal tea, the apigenin is absorbed into the bloodstream, where it enters the brain and triggers a brain receptor for a system called GABA," he said.

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"When GABA receptors are triggered, it causes the entire brain to go into a calmed state, making it easier to fall asleep."

Reese's family member escalates battle with Hershey over chocolate ingredients, blasts 'PR stunt'

Mon, 20 Apr 2026 14:33:47 -0400

The grandson of the Reese's candy founder continues to blast Hershey after the company said it will return some products to classic recipes by 2027 — as he argues the fix isn't coming fast enough.

Brad Reese, grandson of founder H.B. Reese, has criticized The Hershey Company in recent months for allegedly switching real milk chocolate for cheaper ingredients.

In a recent interview with NewsNation this month, Reese accused the Pennsylvania-based candy giant of swapping out "milk chocolate for compound coating."

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Compound coating is a cheaper, chocolate-like product that does not contain cocoa butter — a key requirement for real chocolate. Instead, it uses vegetable fats.

"If it doesn't say milk chocolate, then it doesn't have cocoa butter — and they're using vegetable oils, and they quietly swapped that out," Reese said in the interview.

His criticism appears to focus on certain seasonal or specialty items, specifically Reese's Unwrapped Chocolate Peanut Butter Crème Mini Hearts.

Hershey told FOX Business earlier this month that it intends to phase out certain compound coatings and transition those products to traditional milk or dark chocolate by next year — but Reese told NewsNation that response was merely "a PR stunt."

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"They have the ability to switch back [to] using real milk chocolate in three days," Reese said.

"This is all a stunt. They're hoping that the outrage will die down."

Reese, who is based in Florida, previously told FOX Business he discarded a bag of Reese's Unwrapped Chocolate Peanut Butter Crème Mini Hearts candies after sampling a few bites.

"I couldn't eat it," Reese said. "It was not edible, and I looked at the packaging. … There was no milk chocolate. There was no peanut butter. It was all vegetable oils and fats."

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He added, "I can't go on representing being the grandson of Reese's when the product is total bunk. You have no idea how devastating it is."

A Hershey official told Fox News Digital on Monday that the company "is committed to making products consumers love, and that means continually reviewing our recipes to meet evolving tastes and preferences."

"A series of enhancements taking effect in 2027 reflect that commitment: We're transitioning to colors from natural sources across our sweets portfolio, enhancing Kit-Kat's recipe for a creamier taste and texture, and bringing a small portion of remaining Hershey's and Reese's products in line with their classic milk and dark chocolate recipes," the statement said.

"The core recipes for our Hershey's chocolate bars and Reese's peanut butter cups have not changed."

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The official also shared a statement from the Reese family.

It stated that they "would like to make it clear that we have no involvement in, nor do we support, the recent claims made by Brad Reese regarding The Hershey Company."

The comment went on, "His statements and opinions are entirely his own and do not reflect the view or position of our family. … We believe H.B. Reese would take great pride in the products produced under his name today and in the integrity with which the brand continues to be managed."

Brad Reese's comments went viral earlier this year.

In an X post that drew some 26,000 likes and more than 820,000 views, thousands of commenters sounded off, with almost no positive response to the changes.

"Reese's were my favorite chocolate candy as a kid. I had one recently, and it tasted gross and waxy," one user said. "Literally could not finish it."

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"I got roasted last Halloween at work for saying they aren't the same anymore and that I don't even eat them now," another person wrote. "They said I was crazy. Vindicated."

Sophia Compton of Fox News Digital contributed reporting.

Paleo diet leader bans 'caveman' label, says healthy eating plan widely misunderstood

Mon, 20 Apr 2026 08:00:39 -0400

As Americans cut back on ultra-processed foods, a paleo diet leader says many are already following a paleo-style diet — whether they realize it or not.

Trevor Connor, CEO of The Paleo Diet, a company founded by the diet's creator Dr. Loren Cordain, said many people who cut ultra-processed foods are effectively following a paleo-style diet.

The paleo diet is an eating approach based on foods believed to have been consumed before modern agriculture. Its name is a reference to the Paleolithic era.

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It means focusing on whole foods like vegetables, fruits, meat, seafood, nuts and seeds — all with minimal processing.

The diet discourages participants from eating grains, legumes, dairy and ultra-processed versions of food.

Connor, based in Boulder, Colorado, told Fox News Digital the paleo diet is not an all-or-nothing eating plan.

"I've always said, if everybody moves toward the paleo diet, and they never use the term 'paleo diet,' I'm absolutely fine with that," he said. "And that's what is going on right now."

Ultra-processed foods have been the subject of intense scrutiny for their potential negative effects, including hindering weight loss and raising the risk of chronic disease.

"Dr. Cordain did an analysis and [found that] 70% of the food... we eat now has been introduced in the last 200 years, and our bodies just haven't had time to get used to that," said Connor.

The paleo diet "is basically getting a lot of these ultra-processed foods out of your diet."

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"Those are new, and our body just can't handle them," he said.

Long known as the "caveman diet," the paleo diet has invited skeptics who accuse the diet of promoting a primitive, meat-heavy way of eating — but Connor strongly rejects that label.

"I have one thing that I've absolutely banned at the company, and it's the term 'caveman,'" he said.

"I hate the term. I think it gives the wrong connotation of some brutish guy with a club living in a cave who just eats nothing but raw meat."

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Instead, Connor believes the diet is achievable and increasingly in line with how many Americans are already eating.

"If you get ultra-processed foods out of your diet, and particularly if you get ultra-processed [foods] and a lot of the processed foods out of your diet, you are necessarily eating a paleo diet," he said.

"So that is the direction that we're seeing everybody moving, and I'm absolutely loving it."

While he welcomed the shift, he said the typical Western diet remains a major concern.

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"The message I will have for everybody... [is] the Western diet is about as unhealthy a diet as you can possibly eat," he said.

"So any improvement is good improvement."

Connor added, "If I hear somebody moving from a highly processed Western diet to... [a] Mediterranean diet or a healthy plant-based diet, I'm generally going to go, ‘Good for you.'"

Even if the paleo diet seems difficult, he warned against extreme dieting, recommending instead that people start with frozen produce and healthier cuts of meat — and generally keep it simple.

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"I always tell everybody it is about steady improvement. It is not about [going] cold turkey. You're generally gonna fail at that," he said.

Connor, a former cycling coach who has worked with Olympic-level athletes and later studied under Cordain, the paleo diet founder, said he views dietary changes in a similar way.

"You don't take the brand-new athlete and say, 'Here's my Olympic athlete's plan, go do that.' It's not gonna work for them," he said.

"And diet is very much the same thing. If you are moving from a Western diet to a healthier approach, get the beginner plan."

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Fox News Digital reached out to the Academy of Nutrition and Dietetics for its take on the paleo diet.

This popular burger chain built its own 'university' to train future leaders

Sun, 19 Apr 2026 14:37:33 -0400

One popular fast-food chain is known for more than its burgers, as it also operates its own university.

In-N-Out Burger runs a training program known as In-N-Out University, located near its original restaurant site in Baldwin Park, California.

The facility serves as a training center for employees working toward management roles, the company's website notes.

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Unlike a traditional college, the program does not offer academic degrees. Instead, it focuses on teaching employees how to run restaurant operations, maintain cleanliness standards and deliver customer service.

The training program is not open to the public. Employees must either be promoted internally or apply for a management position to attend, food publication The Takeout reported.

The program is rooted in the company's early growth strategy.

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In-N-Out Burger was founded in 1948 by Harry and Esther Snyder, who opened California's first drive-thru hamburger stand in Baldwin Park, the company said. The original restaurant was just over 100 square feet, with a focus on fresh ingredients and made-to-order meals.

The chain later expanded under the leadership of their son, Rich Snyder, who took over operations in the 1970s and emphasized structured training as the company grew.

Rich Snyder introduced formal management training programs near the original restaurant, with the goal of ensuring each new location had experienced leadership before opening.

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A dedicated building for In-N-Out University opened in 1984 on the site of the Snyder family's former home, according to the company.

The focus on training has remained central to the brand's expansion.

In-N-Out has grown from a single drive-thru location into a chain with more than 400 restaurants across multiple states, while maintaining a policy of promoting many managers from within.

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The Baldwin Park site also features a replica of the original restaurant and a company store, offering visitors a look at the chain’s history, though the university itself remains closed to the public.

Fox News Digital reached out to In-N-Out for comment.

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Other fast-food chains have also invested in training programs to develop employees and future managers.

McDonald's operates its own global training center known as Hamburger University, which focuses on restaurant operations, including quality, service and cleanliness. The program has campuses around the world and is designed to help employees build skills as they move into management roles, according to the company.

Chick-fil-A copycat recipe revealed as CEO shares ingredient that makes it taste like the original

Sun, 19 Apr 2026 08:00:33 -0400

Sometimes a Chick-fil-A craving hits on a Sunday — but a good chicken sandwich is still within reach at home.

Though the original is hard to beat, a Connecticut-based man's self-styled viral recipe shows how to recreate a similar version at home.

James Walker, a Connecticut-based restaurant industry executive, recently shared his own copycat recipe on X.

AMERICANS ARE OBSESSED WITH FRIED CHICKEN, AND CHEFS SAY IT'S NOT JUST ABOUT THE TASTE

Walker, CEO of Lunchbox — a platform that powers technology for major restaurant chains — and a former Southern resident, said he developed the recipe after moving away from Atlanta.

In the X post, Walker said that he "used to make this for my daughter when we moved away from Atlanta, and we didn't have Chick-fil-As yet."

He outlined the recipe step by step for followers, including how to season the flour mixture and create a crispy coating.

FAST-FOOD CHAIN CHICK-FIL-A RETREATS FROM DECADE-OLD EGG PLEDGE AS BIRD FLU HITS SUPPLY

Specifically, Walker advised using small chicken breast halves and marinating them in a pickle juice mixture before double-coating and frying for a crispy finish.

The recipe quickly drew reaction from users on X.

"So good. I use buttermilk and pickle juice in my marinade," one reader said.

"I’m going to have to give this a go!" another X user wrote.

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A third commenter said, "Thanks for this. My wife and son have problems with gluten. ... This will allow us to have our favorite sandwich by having a choice [for] the ingredients."

Walker later demonstrated the recipe for Fox News Digital in a step-by-step video.

He told Fox News Digital the recipe "is something we've been making in the Walker household for a number of years."

Said Walker, "All of the kids love Chick-fil-A. They want it for their birthday meal, and sometimes we're either too far away from a Chick-fil-A or their birthday falls on a Sunday. So this is what we do."

Here's the full recipe below.

Ingredients

2 small chicken breasts (3.5–4 oz each)

Breading

1 cup all-purpose flour

1 tablespoon powdered sugar

1/2 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon baking powder

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Egg wash

1 egg

1/2 cup of milk

For frying

Canola oil

For assembly

2 sandwich buns (buttered and toasted)

Pickle slices

Chick-fil-A sauce (or similar)

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Directions

1. Marinate the chicken. Place chicken breast halves in a 50/50 pickle juice and water mixture. Refrigerate for 30 minutes.

2. Combine dry ingredients. In a bowl, mix flour, powdered sugar, paprika, black pepper, chili powder, salt and baking powder.

3. Make egg wash. In a separate bowl, whisk together egg and milk.

4. Coat the chicken. Dip the marinated chicken into the egg mixture, then coat in the flour mixture. Repeat the process for a thicker, crispy coating.

5. Pan fry. Place chicken in hot oil in a saucepan and cook for 3–4 minutes per side. Remove and place on paper towels to drain.

6. Assemble the sandwich. Spread sauce on toasted buns, add lettuce and pickles, place chicken on top and close sandwich.

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7. Serve. Include waffle fries if desired.

American Culture Quiz: Test yourself on fast food frenzy and aviation advantages

Sun, 19 Apr 2026 07:00:27 -0400

The American Culture Quiz is a weekly test of our unique national traits, trends, history and people — including current events and the sights and sounds of the United States.

This week's quiz highlights fast food frenzy, aviation advantages — and a lot more.

Can you get all 8 questions right?

Give it a try and see how you do!

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To try your hand at more quizzes from Fox News Digital, click here.

Also, to take our latest News Quiz — published every Friday — click here.

Las Vegas foodie earns Guinness World Record after eating at 28 top restaurants in 24-hour sprint

Sat, 18 Apr 2026 14:20:16 -0400

A Las Vegas wine connoisseur achieved a jaw-dropping dining feat in New York City by visiting 28 of the world’s top-rated, award-winning restaurants in just 24 hours.

Joshua Fyksen, a sommelier at Peter Luger Steak House at Caesars Palace, earned a Guinness World Record for visiting the most Michelin-starred restaurants in a single day after completing the ambitious food tour across the Big Apple last May.

"I've always loved great food and fine dining," he told Fox News Digital.

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Guinness World Records announced the feat last month. Fyksen set the record with 22 restaurants in 2023 and later lost the title to a duo who completed it in Hong Kong in 2024.

Fyksen set out to do it again last year, mapping out dozens of restaurants across New York City.

Fyksen initially planned to visit up to 30 restaurants.

But some last-minute setbacks, including one restaurant closure just the day before and Le Bernardin being closed for lunch, reduced his final total to 28.

"I left my credit card at Le Pavillon, the sixth stop," he added. "It added more than half an hour that was tough to make up."

Decked out in a suit with a body camera and a GPS tracker, he began the marathon at 3 p.m. at Oxomoco in Brooklyn.

He started off with a tuna tostada, and finished with a single oyster at his final stop, Gramercy Tavern, completing the record just minutes before the 24-hour mark.

Also among his stops were Tuome, Le Pavillon, Café Boulud, Eleven Madison Park and Casa Mono.

Per Guinness World Record rules, Fyksen had to finish every dish he was served.

He tried to order the smallest, fastest food at each stop, but that was not always possible, such as at Semma, a Southern Indian restaurant in Greenwich Village.

'STAR TREK' LEGEND WILLIAM SHATNER, 95, TORN BETWEEN TWO CUISINES FOR HIS LAST MEAL

"The dish that was recommended from the server ended up being a potato-filled sosa that was huge. It was bigger than my head, and the plate it was served on ... it was the largest dish of the record and at 8 minutes 20 seconds, it was the dish that took the longest to eat."

Despite the pace, Fyksen said the experience wasn’t rushed.

"I savored it. I enjoyed all of it. I wouldn’t do this if I wasn’t able to enjoy it," he said in an interview on the "Kennedy Saves the World" podcast.

The 24-hour culinary sprint came with a price tag of $1,451.34, including nearly $1,000 spent on food and hundreds more on transportation, according to Guinness World Records.

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Some of the standout dishes included a scallop dumpling with English peas and foie gras at Tuome; a Jonah crab dish paired with apple, grapefruit and wasabi at Le Pavillon; and the tortellini pomodoro at Torrisi, Fyksen said.

One of the biggest challenges for him was securing reservations at some of the most sought-after hot spots.

Fyksen said he relied on calendar alerts to book reservations the moment they became available and even contacted certain restaurants directly to request accommodations.

Michelin-starred restaurants are judged anonymously and reevaluated each year, adding to the prestige and pressure of earning and maintaining a star.

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But for Fyksen, the passion goes beyond breaking a record, he told Fox News Digital.

"I plan most of my vacations around restaurants," he said.

Long before the record, he and his wife, Angela, tried tasting menus and visited Manhattan's Le Bernardin, Per Se and Eleven Madison Park all in the same day.

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"One of my favorite dining memories was, in the middle of our honeymoon a few years back, I surprised my wife with a one-day trip to Copenhagen just to eat at Noma the morning after a perfect dinner at Restaurant le Meurice by Alain Ducasse in Paris," Fyksen recalled.

His wife helped document his latest Big Apple feat. One restaurant she wanted to visit most was The Corner Store, a buzzy, celebrity-frequented hot spot — notably not Michelin-starred or part of her husband's carefully planned route.

So, when the challenge was complete, instead of detoxing or napping, the couple headed to SoHo.

"With that restaurant being one of the hardest reservations in the city, I had to have someone hold a spot in line so that we could walk in for dinner at 5 p.m. And we did and had a great time," he said.

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While the accomplishment may sound like a dream for some foodies, Fyksen suggested it’s not something he plans to repeat.

"I don’t think I want to do it again," he said.

But he does want to hold the record for a while, he admitted.

"I know eventually someone will beat it," Fyksen said.

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"I just hope I made it a little harder for them.

"I know they'll have fun. And I hope they'll take some time to enjoy it and appreciate the great chefs and restaurants that work so hard to achieve the Michelin Stars. I know I did."

Forget $90 Vegas buffets: America's top-rated spots deliver all-you-can-eat for less

Sat, 18 Apr 2026 10:44:51 -0400

All-you-can-eat dining is making a comeback across the U.S., and a new report has revealed the top-rated buffets in the country.

While high-end buffets in Las Vegas can cost more than $90 per person, many of the top-rated all-you-can-eat spots in America are much more affordable and located far from major tourist hubs, according to the report.

The analysis, conducted by BetUS, ranked buffets based on Google review scores, adult meal prices and beverage prices. The findings come as the buffet industry experiences a major rebound, with the global market valued at roughly $700 billion, according to industry data.

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The betting site's report compiled the top 20 buffets in the U.S., the top 20 worldwide — from the Philippines to Bulgaria — and the top 10 most expensive.

Here are five of the best stateside spots.

1. Blossom Buffet – West Columbia, South Carolina

Taking the top spot as the best buffet in America, Blossom Buffet earned a 4.5-star Google rating while keeping prices relatively low at $17.25 for an all-you-can-eat meal with unlimited soft drinks.

The restaurant offers a wide range of Asian dishes, including sushi, hibachi and traditional Chinese fare with more than 70 items available, according to its website.

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2. Oklahoma City’s Incredible Food and Fun – Oklahoma City, Oklahoma

Ranked second on the list, this buffet combines casual dining with family entertainment. At just $10.99 for adults, it is one of the most affordable spots on the list.

The 80,000-square-foot space features arcade games, rides and attractions like laser tag and go-karts, making it a popular destination for families looking for fun paired with classic comfort food.

3. Breitbach’s Country Dining – Sherrill, Iowa

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One of the highest-rated buffets in the country, Breitbach’s holds a 4.8-star rating. Priced at $19.95, the Iowa restaurant offers homestyle dishes, including beloved homemade pie, in a historic setting.

Opened in 1852, it is considered the state’s oldest food and drinking establishment and has remained family-owned for six generations.

4. Flaming Grill & Modern Buffet – Mount Vernon, New York

For diners visiting the New York area, Flaming Grill & Modern Buffet ranked among the top 10 nationwide.

With a 4.4-star rating and a price of $14.99, the buffet, which sits just north of New York City, offers a wide selection of dishes from American and Mexican to Italian, Japanese and Chinese, making it one of the more accessible high-ranking options in a major metro region.

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5. Umi Hotpot and Seafood Buffet – City of Industry, California

Despite being one of the higher-priced buffets on the list, Umi Hotpot and Seafood Buffet stands out for its high 4.8-star rating. At $25.99, it offers a more premium all-you-can-eat experience compared to others in the rankings, with a focus on seafood and hot pot options. It is also loved for its free soft drink policy.

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Many of the report’s top-ranked buffets are tucked away in smaller cities, with meals often costing under $20. Meanwhile, some of the priciest buffets in the country can soar beyond $75 more per person, highlighting Americans’ growing appetite for affordable yet high-quality alternatives.

Restaurants ban diners' phones during meals as no-scroll trend grows: Put it away or else

Sat, 18 Apr 2026 10:10:26 -0400

Diners at a growing number of restaurants and bars are being asked to stash away their phones — or even lock them up — as part of a push for more memorable nights out.

The trend is gaining traction across the U.S., with more spots experimenting with restrictions, incentives or locked pouches, Fox News Digital recently reported.

Charlotte cocktail bar Antagonist places guests' phones in locked pouches for about two hours, while Delilah, an upscale supper club with locations across the country, has a no-phones, no-posting policy, according to Axios.

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Even Chick-fil-A has tested the tactic with a Maryland location offering free ice cream to families who keep phones off the table.

The trend is especially common at high-end, curated spots like listening bars, supper clubs, cocktail lounges and restaurants offering tasting menus, said Ben Tannenbaum, New York-based vice president of partnerships at nightlife company LineLeap.

"The driver isn't really an anti-phone sentiment," he told Fox News Digital. "It's that guests are going out less often than they used to and spending more per visit when they do, so operators are trying to make sure the visit delivers."

The trend has been building for years, experts say, and it's picked up steam as more people recognize the downsides of constant screen time.

GEN Z REJECTS TRENDY NIGHTLIFE, FLOCKS TO THEIR OWN 'CHEERS' FOR CHEAP DRINKS AND REAL CONNECTION

"The phone-free dining trend began prior to COVID, but it's increased in momentum in recent years, especially as people have come to understand the negative impacts of overuse of personal devices," Amanda Belarmino, a hospitality professor at the University of Nevada, Las Vegas, told Fox News Digital.

She said unplugged meals can help diners stay focused on both their food and companions, adding it may even be financially savvy for restaurants.

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"Diners who are engaged in the experience are more likely to eat multiple courses or order a second drink," she said.

They're also more likely to enjoy their food if it hasn't gotten cold while they're busy snapping photos or reading other diners' reviews before forming their own opinions, Belarmino noted.

Beyond business considerations, experts agree the movement reflects a return to long-standing social norms around dining.

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Being present while dining with others is a "timeless principle," according to New York etiquette expert Nick Leighton.

"When your phone's out, it's sending the signal that whoever is with you at that moment isn't as important as what's on the phone," Leighton told Fox News Digital.

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Others say the trend is being driven by the mental strain of always being connected.

"The push behind phone-free dining is cognitive overload," said Dr. Vinay Saranga, a psychiatrist and founder of The North Carolina Institute of Advanced NeuroHealth. "Phone-free dining offers a form of psychological relief that will foster meaningful connection again and allow us to focus on the present moment."

But enforcing phone-free policies can come with trade-offs.

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"Enforcement is, at best, awkward in practice," Tannenbaum said. "Pouches, signage and servers asking guests to put phones away all introduce friction that can undercut the experience the policy was trying to create."

He does not expect phone-free dining to become the norm everywhere and predicts it will last as a sub-category, not as an industry-wide shift.

Zero-calorie sweeteners could alter the genes of later generations, new study warns

Fri, 17 Apr 2026 20:16:42 -0400

Artificial sweeteners, present in everything from sugar-free snacks to diet sodas, are a staple for many trying to lose weight. But new research suggests the substances could have multigenerational effects, potentially altering metabolism in future generations even without direct consumption.

The findings raise questions about the long-term biological effects of widely used sugar substitutes, particularly as consumption has surged in recent years.

In a study published in the journal Frontiers in Nutrition, Chilean researchers found that mice given sucralose or stevia passed on changes in metabolism-related genes to their children and grandchildren even when later generations did not consume the sweeteners.

WHY YOUR SUGAR CRAVINGS WON’T GO AWAY, EVEN IF YOU STOP EATING SWEETS

The findings suggest the sweeteners may have triggered changes in gut bacteria and gene activity that were then passed down across generations of the mice.

While they do not prove the same thing happens in humans, the study adds to a body of research examining whether non-nutritive sweeteners really have no effect on the body, as many people believe.

"When we compared generations, these effects were generally strongest in the first generation and tended to decrease in the second generation," lead author Francisca Concha Celume of the Universidad de Chile said in a statement.

The researchers divided 47 male and female mice into three groups.

One group received plain water, another received water with sucralose and a third received water with stevia. The doses reflected amounts humans might typically consume, according to the study.

After 16 weeks, the mice were bred for two generations. The later generations received only plain water, but researchers still found changes in gut bacteria, lower levels of short-chain fatty acids, beneficial compounds that support metabolism and immune health, and shifts in genes linked to inflammation and metabolism, according to the study.

'MIRACLE FRUIT' MAY HELP CANCER PATIENTS OVERCOME CHEMO SIDE EFFECT THAT CAN LEAD TO DANGEROUS WEIGHT LOSS

Sucralose, a popular no-calorie sugar substitute, appeared to have a stronger and more lasting effect, the researchers found. Approximately 140 million Americans consume non-nutritive sweeteners regularly, according to survey data cited by the researchers.

Male offspring of mice that consumed sucralose showed mild signs of impaired glucose regulation, while effects in females were more limited, the research said. Stevia's impact was smaller and appeared to fade sooner.

Concha Celume said the goal is not to alarm consumers but to push for more research into the long-term biological effects of these additives.

THE ZERO-CALORIE SUGAR SUBSTITUTE YOU'RE USING MAY DO MORE THAN SWEETEN FOOD, STUDY SAYS

"What we observed were subtle changes in how the body regulates glucose and in the activity of genes associated with inflammation and metabolic regulation," she said.

"It is possible that such changes could increase susceptibility to metabolic disturbances under certain conditions, such as a high-fat diet."

Concha Celume said it's worth noting that as artificial sweeteners have grown more popular, obesity and metabolic problems haven't declined.

While that doesn't mean the sweeteners are to blame, she said it raises questions about how they might affect the body.

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"It may be reasonable to consider moderation in the consumption of these additives and to continue studying their long-term biological effects," she added.

Even though the study was conducted in mice and its findings cannot be directly applied to humans, it is worth taking seriously, according to Kristen Kuminski, a New York-based registered dietitian nutritionist specializing in metabolic health, weight management and nutrition support for people using GLP-1 medications.

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Outside experts say the findings, while limited to mice, align with growing concerns about how artificial sweeteners may affect the body.

"The mechanisms it's pointing to, specifically gut microbiome disruption and epigenetic changes, are plausible in humans and align with what we're already seeing in the broader sweetener research," Kuminski told Fox News Digital.

She said it's not surprising that sucralose showed stronger effects than stevia.

"Stevia is plant-derived and metabolized differently than sucralose, which passes through the gut largely unchanged and has more direct contact with gut bacteria," Kuminski said.

For consumers, the most reasonable takeaway is moderation, Kuminski agreed.

"For most people, reducing sucralose specifically and leaning toward whole food sources of sweetness is a reasonable takeaway from this research," she said. "Stevia in moderation appears to be the lower-risk option if a zero-calorie sweetener is something someone relies on regularly.

"The multigenerational piece is the part that should give people pause, particularly anyone who is pregnant or planning to be. We don't have equivalent human data yet, but the precautionary principle applies here."

The International Sweeteners Association (ISA), based in Brussels and representing suppliers and other stakeholders, said the study does not change existing safety conclusions for sweeteners such as sucralose and stevia.

"Sucralose and stevia have been rigorously evaluated by food safety authorities and approved for use in food and drinks within their acceptable daily intake," the group said in a statement on its website.

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The ISA also noted that because later generations of mice were never directly given the sweeteners, it's unclear whether the changes were passed down through gut bacteria or through other biological mechanisms.

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"Results from animal experiments, particularly those focused on the gut microbiome, are of limited relevance to human health," the group added.

Fox News Digital reached out to the ISA and the study authors for additional comment.

Doctors in training learn cooking skills to help patients amid America's chronic disease crisis

Fri, 17 Apr 2026 08:00:16 -0400

Future doctors at some medical schools are learning more than anatomy, pathology and pharmacology these days. They're learning to cook healthy foods patients will actually want to eat.

The training is part of a growing field called culinary medicine, which blends cooking skills with nutrition education. It's gaining momentum at medical schools nationwide, The New York Times recently reported, with schools like Tufts University launching courses in 2025.

In many programs, that means stepping into a kitchen and learning to prepare meals firsthand, not just studying nutrition from a distance.

'MIRACLE FRUIT' MAY HELP CANCER PATIENTS OVERCOME CHEMO SIDE EFFECT THAT CAN LEAD TO DANGEROUS WEIGHT LOSS

"It's combining the culinary arts with evidence-based medicine and educational techniques to teach nutrition in a way that young doctors and other health care professionals can use in counseling and talking to patients," Dr. Ron Quinton, medical director of Tulane University’s Goldring Center for Culinary Medicine in New Orleans, told Fox News Digital.

Rising rates of diet-related diseases, including diabetes, obesity and heart disease, are fueling demand for more nutrition-focused care, experts say.

"Most people are eating the standard American diet, which is high in saturated fat, high in sugar, high in salt," Quinton added. "There are at least 13 obesity-related cancers that are directly diet-related," he noted.

FOODS THAT AMERICANS WERE TOLD TO AVOID FOR DECADES ARE BACK UNDER TRUMP'S NEW NUTRITION RULES

At Tulane’s School of Medicine, students work through mock patient cases before heading into the Goldring Center's teaching kitchen — one of the nation’s first, established in 2012 — to prepare healthy, flavorful and affordable meals.

"We don’t want to make bland food," Quinton said.

They also don't want patients thinking they must overhaul their diets overnight, he said.

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"Our first goal is to add things to their diet," he said. "We’re not trying to take things away."

One of the first cooking lessons Tulane students get, meanwhile, is about a familiar favorite: tacos. Quinton said the program adds more vegetables than traditional versions and uses homemade, low-sodium seasoning.

"A big part of our teaching is substituting things for what we consider bad for you — the sugar, the salt — and putting spices and other things in so the food tastes just as good," Quinton said.

CHOCOLATE, CHEESE AND YOGURT LINKED TO LONGER LIFE IN DETAILED STUDY OF 3 MILLION PEOPLE

Jordan Lo, a fourth-year Tulane medical student planning to pursue neurosurgery, said the teaching kitchen has given him tools he already uses when talking with patients during clinical rotations.

"Patients ask me, 'How can I eat healthier? Where can I go to get better recipes?'" Lo said.

Understanding nutrition can benefit doctors in any specialty, particularly in preventing conditions such as stroke linked to diet, he said. "Knowing about food and culinary medicine and how it affects your patients just overall makes you a better doctor."

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He said the hands-on classes show students how to make healthier meals feel doable at home.

Students learn simple tips — like prepping ingredients and using small bowls to stay organized — that they can pass on to patients.

The kitchen lessons also challenge assumptions about what "healthy" food looks like.

Lo said one surprising recipe was a dark chocolate mousse made mostly with avocado. Quinton pointed to black and white bean brownies as desserts that deliver more fiber with less fat than traditional versions, adding that they're favorites of his grandkids.

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More than 60 medical, nursing and residency programs now use versions of Tulane’s curriculum, with newer programs emerging at schools like Tufts University as part of a broader "food is medicine" movement.

Tufts launched a course in 2025 that brings together medical, dental and nutrition students to learn in partnership with Community Servings, a nonprofit that provides medically tailored meals to people with serious and chronic illnesses.

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Eliza Leone, a registered dietitian nutritionist and instructor in the program, said the training focuses on turning nutrition advice into practical guidance for patients.

"What's more meaningful than telling your patient, 'You should eat more calcium,' is saying, 'Here are a few recipes that incorporate calcium,'" she told Fox News Digital.

Research shows doctors are more likely to encourage healthy eating habits when they practice those behaviors themselves, Leone noted.

"You can't have nutrition without food, so you have to know how to make food that tastes good and also meets your nutritional needs," she said.

Interest in culinary medicine is growing, Leone said, as more students seek hands-on nutrition training and schools respond by expanding programs.

Quinton agreed the trend is here to stay, as more doctors shift toward preventing disease rather than reacting to it.

Christina Economos, dean of the Friedman School of Nutrition Science and Policy at Tufts, said diet is a primary driver of preventable disease.

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"Teaching culinary medicine is closing what's been a long-standing gap between what clinicians know about healthy eating and what they can practically do to help patients," she said.

"We're a society that treats sick people, and our system is set up to treat once someone is ill," she added, noting the importance of focusing more on prevention.

Costco worker reveals why baked goods are never sold hot, and the mold risk behind it

Thu, 16 Apr 2026 11:13:06 -0400

Costco shoppers who stock up on croissants, bagels and pastries may have wondered why baked goods from the brand are never sold hot out of the oven — and they may finally have an answer.

In a Reddit thread asking Costco employees what they wish customers would start or stop doing, one self-identified bakery worker revealed why certain baked goods are cooled before reaching shoppers.

"I work at the bakery," the Reddit user wrote in the two-year-old thread, which was recently resurfaced by Tasting Table.

COSTCO DEBUTS NEW SUNDAE — BUT SHOPPERS CALL IT A 'SLAP IN FACE'

"A super common one ... is assuming everything put out is hot like the bread," the Redditor wrote. "The bread is packed in breathable bags with holes in them, so it's OK to be hot."

The user then detailed why other baked goods are treated differently.

"You will never be given hot croissants, bagels, etc. Those are in enclosed boxes and the items must be cooled to below 80 degrees before being packed or it could introduce mold," the person wrote.

"So many people feel up the boxes or ask if something is hot from the oven. ... It will never be hot if it gets to you."

COSTCO'S HOT DOG-INSPIRED BOURBON TRIGGERS BUYING FRENZY WITH $1,000 RESALE PRICES

When hot food is sealed in enclosed packaging, trapped steam can create condensation — which can affect the texture, shorten shelf life and potentially cause mold to grow.

Fox News Digital reached out to Costco to confirm the claim.

The post struck a chord with shoppers long curious why Costco's bakery items are sold at room temperature even though they are baked fresh in-store.

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Another self-identified employee echoed the broader point about finicky customer expectations in the bakery section, describing a common habit that they said can be frustrating.

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"Asking for bakery items [to be] packaged when the product is out on the floor," the person said.

"Just take one off the table. Especially croissants. We bake them every day."

The same commenter also addressed shoppers searching for fresher dates on bakery items.

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"On a similar note, digging through bakery items looking for a fresher date," the person added.

"For breads, in particular. There are only ever two dates out there for breads. The ones from the day before and the ones from that day."

The first employee also pointed to another customer habit that can be frustrating in the baked goods department.

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"I guess the most instantly annoying thing is asking for samples of everything," the person wrote.

Overall, the post drew hundreds of comments and "upvotes" from Costco fans and employees alike, hungry to dish on the Issaquah, Washington-based warehouse chain known for its popular bakery items, free samples and bustling food court.

Protein boom is threatening to wipe out vegetarian chain as shutdown looms

Thu, 16 Apr 2026 08:00:17 -0400

A popular vegetarian restaurant chain is warning it could close amid financial uncertainty, as an expert points to shifting demand for meat and dairy.

Clover Food Lab, a Boston-area vegetarian fast-casual chain, recently filed a warning that it may close and lay off 182 workers if it's unable to find a new buyer, according to local outlet WBZ-TV.

"Clover is expected to close on May 29, 2026, unless we secure a buyer for the company by that date," the company's filing said.

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Clover Food Lab told Fox News Digital it filed a WARN notice to comply with Massachusetts law in case a sale is not completed.

"We simply want to comply with all regulations in the case of a change of operations," the company said in a statement.

"We are optimistic that Clover will continue to serve our locally sourced farm-to-table fast food in Clover's next chapter."

The chain began as a food truck at the Massachusetts Institute of Technology in 2008. Eventually, it expanded to multiple locations across Massachusetts serving locally sourced, plant-based food.

The chain filed for bankruptcy in 2023, citing COVID-related financial troubles, before coming back in 2024 with an ambitious plan to expand across the region.

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The developments come as consumers appear to be moving away from the plant-based trends of the 2010s and focusing on high-protein foods, especially meat and dairy.

That shift is reflected in the broader marketplace, where demand for protein-rich foods and beverages continues to grow.

Market research firm IMARC Group recently found that the global dairy-based protein market was valued at about $15 billion in 2024 and projected to reach $22 billion by 2033.

The Trump administration's 2025–2030 Dietary Guidelines for Americans also eased earlier restrictions on red meat and full-fat dairy, allowing them as part of a balanced diet in moderation.

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Meat and dairy are regaining ground with consumers, said Adam Yee, a North Carolina-based food scientist and consultant who studies food trends and develops products.

Yee told Fox News Digital that U.S. Department of Agriculture (USDA) statistics show per capita meat consumption on the rise, and he cited "a lot of factors" behind the shift.

"One is that meat and dairy are perceived as cleaner products with more protein," Yee noted.

Scrutiny over ultra-processed foods is another major factor, he said, as plant-based meat tends to be made with a long list of ingredients.

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Generally, consumers "would rather choose meat and dairy than the alternatives," Yee added, citing both cost and the fact that meat is more satisfying.

"Meat and dairy just have an easier time communicating [their] value and delivering in taste than plant-based products," he said.

He added, "Clover Food Lab is suffering from a general decline in restaurant sales, but the factors that are increasing meat and dairy sales, and decreasing plant-based sales, are definitely crushing them."

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Fox News Digital reached out to the Plant Based Foods Association for comment, but did not immediately receive a reply.

Starbucks uses ChatGPT to suggest drinks based on mood as expert warns of hidden downsides

Wed, 15 Apr 2026 21:13:00 -0400

Not sure what to order at Starbucks? The company is now using ChatGPT to help customers decide.

The Seattle-headquartered coffee giant announced Tuesday that it's begun testing a beta app within ChatGPT to help with beverage customization.

The recommendations can be "tailored to your taste, mood and goals," according to the Starbucks app.

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The tool can even take into account what the weather is and what drink might pair best with a user's outfit.

It also allows customers to select a nearby store and begin an order, which can be completed through the Starbucks app or website.

To access the app, customers can open ChatGPT, access the app directory and search for "Starbucks."

Then, ChatGPT users can send a prompt along the lines of, "@starbucks, I'd like a good coffee to start my day."

Paul Riedel, senior vice president of digital and loyalty at Starbucks, told Fox News Digital the move reflects shifting consumer behavior over the past year.

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"Over the past year, one thing has become clear: Customers aren't always starting with a menu," he said. "They're starting with a feeling.

"We wanted to meet customers right at that moment of inspiration and make it easier than ever [for them] to find a drink that fits."

The rollout highlights how companies are using AI to personalize experiences, said Marva Bailer, a Georgia-based strategic advisor and board member specializing in AI and emerging technologies.

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"Starbucks has the opportunity to leverage visuals and descriptions of products reflecting travel, discovery and creativity as an extension of their brand," she said.

"We have experienced ChatGPT planning dinner parties, leaving out no detail. Think the same for this daily interaction."

The effort shows that Starbucks is "meeting people where they likely already are mentally," said Jonathan Alpert, a psychotherapist based in New York City and the author of the upcoming book "Therapy Nation."

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"Most customers aren't walking in thinking, 'I want a triple espresso with oat milk.' They're thinking, 'I'm exhausted. I need a pick-me-up,' or 'It's cold out, and I want something comforting,'" Alpert said.

The result is an ordering process that feels "easier and more personal," he said.

"I think most consumers will be comfortable with AI influencing low-stakes decisions like coffee because it feels fun and low risk," he said.

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"But the bigger shift is behavioral: People are getting more used to outsourcing tiny daily decisions to machines."

Alpert said the approach could pose a risk, warning the AI may "naturally lean into emotional gratification" and push users toward more caloric drinks.

"If someone says they're stressed, tired or want a reward, the system may keep nudging them toward sweeter, more indulgent, higher-calorie drinks because those are the easiest emotional matches," Alpert noted.

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"That's good for sales," he said. "But, over time, it can quietly reinforce impulse-driven choices and make people less aware of how much the technology is shaping what they consume."

Shoplifter's beefy backpack rips open on escalator, sending dozens of steaks sprawling across floor

Wed, 15 Apr 2026 17:41:33 -0400

In what can only be described as a high "steaks" game of tug-of-war, a brazen shoplifter at a supermarket in the U.K. found himself at the center of a viral "beef" with local security after he attempted to smuggle a small fortune in red meat out of the building, Jam Press reported.

The incident took place at a Tesco Extra in the United Kingdom. It was captured on a mobile phone, racking up over 400,000 views after surfacing on April 9.

The drama began when a sharp-eyed security guard noticed a man acting suspiciously as he headed toward the exit.

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Rather than use a standard shopping basket or bag, the man’s backpack appeared to be bulging at the seams — its straps straining under the weight of unidentified and clearly heavy cargo.

As the suspect attempted to make a clean getaway via the store’s downward escalator, the guard made his move.

A bizarre, slow-motion struggle then ensued on the moving stairs — all the way to the outer doors of the building.

A fellow shopper, unable to contain his or her laughter, took video of the scene as the security officer grabbed hold of the would-be shoplifter's packed bag, refusing to let the thief make a full descent toward the exit.

The brazen "burger-lar" didn’t give up easily.

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The two men engaged in a desperate grappling match until the backpack finally gave way.

In a scene described by commenters as "pure chaos," the bag’s zipper failed, sending a cascade of vacuum-sealed steaks across the supermarket floor.

Dozens of premium cuts lay scattered like a meaty carpet.

While staff were momentarily stunned by the sheer volume of the steal, the suspect took advantage of the distraction, untangling himself from the struggle and bolting for the exit before police could arrive.

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Meat has become a primary target for shoplifters, according to recent data.

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Get Licensed's UK Retail Crime Report named meat as the U.K.'s most stolen item in 2025, with 85% of retailers reporting high theft rates.

"That’s like two grand in steaks," one viewer noted. "A valuable commodity nowadays."

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Another commenter pointed out the evolution of petty crime.

"Standards in shoplifting seem to be getting higher now," the person wrote. "Back in the '80s, they nicked fish fingers."

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Jam Press reportedly approached Lancashire Police for comment.

'Egg coffee' drink going viral on social media as doctor warns of hidden health risk

Wed, 15 Apr 2026 06:00:22 -0400

An unusual source of caffeine is whipping up buzz across social media.

The drink known as egg coffee, which originates from Vietnam, is made by blending egg yolks with sugar and condensed milk.

When the mixture is poured on top of strong Vietnamese coffee, the result is a sweet, fluffy drink that tastes like a dessert — with many social media users comparing it to marshmallow.

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In Vietnamese, the drink is called cà phê trứng, which translates to "egg coffee." It's believed to have originated in Hanoi in the 1940s.

Other cultures have their own versions of the drink, too. An older Italian version, known as zabaglione, is made by whipping egg yolks with sugar, often serving it alongside coffee.

In a Feb. 18 Instagram video that garnered over 400,000 likes, commenters largely praised egg coffee.

"Best coffee in the world," one person wrote.

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"I'VE MADE THIS AND IT'S SOOOOO GOOD," another chimed in.

But other people were skeptical about mixing egg yolks into coffee.

"Tastes like salmonella," one Instagram user said.

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Another wrote, "It looks disgusting."

The egg yolks are not fully cooked during the whipping process — which may increase the risk of contamination.

Salmonella is a serious concern to keep in mind when anyone makes egg coffee, said Sujatha Reddy, M.D., a physician based in Georgia.

Reddy told Fox News Digital that salmonella bacteria can only be killed by cooking a raw egg — and the disease's symptoms include diarrhea, fever, stomach cramps, nausea and vomiting.

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The obstetrician-gynecologist also noted that pregnant women are especially vulnerable to the worst effects of salmonella, as well as elderly people.

As for nutrition, Reddy said there's no difference in the quality of protein in raw versus cooked eggs — and said condensed milk "is a very high calorie food."

Consuming raw eggs may reduce the body's ability to absorb certain B vitamins, including biotin, added Reddy.

"If you must have a raw egg, it's best to find in-shell pasteurized eggs," she said.

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Reddy added that, to her, the risks outweigh the benefits.

'Star Trek' legend William Shatner, 95, torn between two cuisines for his last meal

Tue, 14 Apr 2026 18:10:28 -0400

William Shatner may have explored the "final frontier," but when it comes to his last meal, the 95-year-old actor says the choice comes down to two earthly favorites.

The "Star Trek" actor's comments are making the rounds after The Takeout resurfaced Shatner's 2019 appearance on the "Your Last Meal with Rachel Belle" podcast.

In the interview, Shatner — best known for playing Captain James T. Kirk in the original "Star Trek" series and later reprising the role in films — did not land on just one dish.

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He said his final pick would come down to a choice between Japanese and Mexican cuisine.

"I'm a real sushi aficionado," he told Belle. "I really love the simplicity, and yet the complexity of Japanese cuisine."

But he had to make room for another of his favorites, too.

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When asked what his favorite dish of the moment was, he said, "I haven't had breakfast, and I'm thinking, where do I want to go for lunch? I'm thinking Mexican — but sophisticated Mexican. Mexican with an expert's touch."

Shatner later added, "Mexican cuisine is taking its rightful stage in the world, and a great Mexican — we were talking mole and avocado and rice and beans — I mean, a sophisticated Mexican cuisine is really good and healthy," he said.

The Canadian actor expressed a growing interest in mole, a traditional Mexican sauce known for its rich blend of chiles, spices and sometimes chocolate.

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"Since I don't know too much about mole, I might like to try a little chocolate in the night," he said.

The dish has come up before on the podcast, with Guillermo del Toro naming mole poblano as his last meal, Belle noted.

"Your Last Meal," a James Beard Award-finalist podcast, features celebrities — including Neil deGrasse Tyson, Jenny Slate and Greta Gerwig — sharing their ideal final meal and the stories behind it.

Shatner's love of avocado, meanwhile, was made clear throughout his chat with Belle.

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At one point in the conversation, he praised avocado toast, but stressed that the bread is what really makes or breaks the dish.

"It can't be too crisp because then it breaks, but it can't be too mealy because then it just bends," he said.

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He added that the quality of the toast is "just as important as the quality of the avocado."

Shatner's preferences might not come as a surprise.

The actor has shown a long-running interest in food, from sharing a muffin recipe featuring instant espresso as a surprising secret ingredient to appearances related to food and drinks, including ads for Raisin Bran, a turkey fryer safety PSA and his own wine-tasting series, Tasting Table reported.

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Shatner has also previously highlighted his love of Mexican food, saying once in an interview that his ideal day in California includes "lunch in a great neighborhood Mexican restaurant."

In addition to still exploring flavors across cuisines, Shatner remains active at 95, most recently touring with "The Wrath of Khan" screenings and live audience discussions, according to reports.

New ice cream trends churn up interest, but one classic still rules the $7.5B industry

Tue, 14 Apr 2026 08:00:54 -0400

As ice cream season ramps up across the country, data shows that Americans are still reaching for familiar favorites, but some adventurous flavors are beginning to churn up interest, too.

Vanilla remains the most popular ice cream flavor in the United States, according to purchasing data from Instacart, which analyzed orders from summer 2024.

Chocolate, plus cookies and cream followed closely behind, rounding out the top three flavors nationwide.

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Other favorites included strawberry, mint chocolate chip, cookie dough, coffee and butter pecan, according to the report.

The findings align with a 2024 survey of more than 2,200 U.S. adults conducted by the International Dairy Foods Association, which found vanilla, chocolate and strawberry ranked as the top three favorite flavors among Americans.

The same survey found that nearly all Americans scream for ice cream.

Overall, 97% said they either "like" or "love" the frozen treat.

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And while the top picks may appear predictable, they're just the tip of the iceberg, the data suggests.

More people are willing to expand their palates with more unique flavors, which have seen notable growth in recent years.

Orders for green tea-flavored ice cream increased by 24% year over year, while pistachio rose 25% and pineapple coconut jumped 37%, according to the Instacart data.

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Brands are also pivoting to meet consumer preferences for healthier and lighter options.

While major names like Häagen-Dazs, Ben & Jerry’s and Tillamook continue to rank among the fastest-growing ice cream brands in the country, smaller companies offering "better-for-you" options are also gaining traction.

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Brands like Halo Top and Arctic Zero now offer lower-calorie, reduced-sugar ice cream options, while Yasso uses a Greek yogurt base to deliver more protein, and So Delicious produces dairy-free varieties made from plant-based milks such as coconut, almond and oat.

The non-dairy alternatives are so popular, they're even shifting the frozen dessert category, according to data from research firm Circana, as reported by Dairy Foods Magazine.

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Ice cream sales actually dipped slightly in 2025, while lighter alternatives saw sales jump 29%. Sherbet and sorbet products also posted gains, the data showed.

Fans are also scooping up more artisanal, small-batch ice creams made with high-quality and locally sourced ingredients, according to a recent report from Toast POS, which also found that international flavors like ube, chai and dulce de leche are on the rise.

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The restaurant tech company also found that social media platforms are helping fueling demand for visually interesting and inventive ice cream flavors, particularly among younger consumers.

The enduring popularity of traditional flavors, however, may ultimately come down to their familiarity and versatility.

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Vanilla, for example, is often used as a base for desserts and pairs well with other foods and toppings, helping maintain its widespread appeal.

Whatever the preference, Americans’ appetite continues to fuel the multibillion-dollar industry, according to Circana, with ice cream generating roughly $7.5 billion in sales.

Popular airline rolls out free bag perk for certain travelers, but there's a catch

Mon, 13 Apr 2026 19:10:09 -0400

One of America's biggest airlines is adding a new perk for wine lovers.

On April 7, Southwest Airlines said it was beginning a new program called "Sip and Ship," allowing its customers to check one case of wine at no cost.

The perk applies to select West Coast locations and was announced alongside Southwest's launch of service in Santa Rosa, California, in the heart of Sonoma wine country.

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Starting April 24, the perk allows passengers age 21 and older to check up to 12 bottles in one properly packaged wine case — subject to standard baggage limits and route restrictions, with no liability for damage.

Wine cases "should be placed in a standard wine shipping box or wine suitcase that meets checked bag requirements," the company noted.

The program is only offered to customers flying to and from certain West Coast locations, including Santa Rosa, according to the airline.

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Southwest customers can fly to Santa Rosa directly from Las Vegas, Denver, San Diego and Burbank.

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In a statement, Southwest's chief operating officer Andrew Watterson said the airline was "excited to open the door to more of California’s incredible destinations."

"[E]specially [to] the stunning wine region of Sonoma County, as we add our 14th airport to our already best-in-industry intra-California service," the official added.

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"By adding service to Sonoma County Airport and launching Sip and Ship, we’re offering our customers even more convenience and an opportunity to continue sipping and savoring their time in wine country."

The new deal is a "smart, experience-driven perk that taps into how people actually travel today," said Amy West, a travel expert based in Florida.

West told Fox News Digital that travelers are increasingly seeking out food and wine experiences — and Southwest "is meeting them right at that moment of discovery."

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"Being able to bring a case of wine home without added cost removes a common friction point and makes the trip feel more rewarding," said West.

"It also signals a broader shift where airlines are looking beyond just the seat and focusing on enhancing the overall travel experience."

Overall, West said that the offering "encourages more intentional travel tied to specific destinations, especially wine regions, while adding tangible value without raising fares."

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Fox News Digital reached out to Southwest for additional comment.