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March 20, 2018

McDonald's 10 most spectacular menu flops

The McDonald’s that we know and love, identified by those iconic Golden Arches, had humble beginnings. The restaurant first opened as McDonald’s Bar-B-Q Restaurant in San Bernardino, Calif., in 1940, serving a simple menu of hamburgers, cheeseburgers, fries, and shakes. Over the next several years, founders Dick and Mac McDonald renovated the restaurant and highlighted their $0.15 hamburger.   In 1954, Ray Croc visited the restaurant and talked the McDonald brothers into creating a national burger chain. The first franchised McDonald’s location opened in Des Plaines, Ill., in 1955 incorporating the very first Golden Arches, designed by architect Stanley Meston. Today, McDonald’s is the largest hamburger fast-food chain in the world, and serves more than 58 million customers daily. While McDonald’s continues to have a set staple menu throughout most of their locations, the chain is continuously trying to invent both local, national and international menu items to bolster its offerings.   For instance, specialty menu items such as the Big Mac or Chicken McNuggets have been huge commercial successes across the board. But other items have been launched, and have subsequently vanished just as quickly. Items such as the Bacon Bacon McBacon, the Chicken Parmesan Sandwich, and the Home-Fried Chicken never quite caught on with American consumers. In local markets, McDonald’s has even rolled out items like the McLobster on the East Coast, poutine in Canada, and the McCrab in parts of Maryland, Delaware, and Virginia In order to assemble our list of the top 10 McDonald’s flops, we took into account the cost of the (unsuccessful) advertising campaign, the lack of commercial success of an item, as well as the duration of which the particular product or promotion existed. So the least successful of the lot were ones that not only came and went quickly, but wasted plenty of the company’s money as well. McDonald’s continues to roll out new products all the time; some will make it big, others will vanish off the menu without a trace.

March 20, 2018

The coolest Frappuccino flavors you’ve never heard of

Ah, the Frappuccino. A Starbucks commodity. A word that wasn’t even on our tongues just 20 years ago. The Starbucks Frappuccino essentially ushered in the second wave of coffee in America, with sugary sweet, frothy concoctions that consumers flocked to. And to look back on the story of Frappuccinos — and the crazy flavors made across the globe — is pretty fun. It’s hard to believe there was a time when Starbucks wasn’t ruled by Frappuccinos, but as CEO Howard Schultz explains in his book Pour Your Heart Into It, he wasn’t always a believer. Schultz writes that he resisted Southern California’s granitas trend in the 1990s because he believed the sugary, frozen drinks diluted the integrity of Starbucks’ coffee. Still, three store managers in Southern California experimented with making Frappuccinos beginning in 1994, using a powdered base (that everyone hated), and eventually using freshly brewed coffee. Eventually, the beverage director handed over the new Frappuccino recipe to a team of food consultants, who came up with a Frap made with low-fat milk. Eventually, everyone, customers and Schultz alike, saw the light — or should we say, saw the drink. The name Frappuccino actually comes from the former coffee chain The Coffee Connection, which Starbucks acquired back in 1994. (In fact, the founder of The Coffee Connection made his own cold, slushy coffee for sale, but Schultz noted that Starbucks didn’t like the drink.) Despite the hurdle of introducing Frappuccinos (and blenders) to the 550 existing Starbucks stores, the Frappuccino was immediately a hit with customers. In 1996, Schultz notes in his book, the first full fiscal year the Frappuccino was sold, Starbucks sold more than $52 million worth of the drinks. It was even named one of the best products of the year by Businessweek. What’s crazy to think is just how Schultz and the Starbucks team brought the Frappuccino to existence (Schultz writes in the book, "I was wrong, and I was delighted about it"). He writes: "Perhaps the most remarkable thing about this story is that we didn’t do any heavy-duty financial analysis on Frappuccino beforehand… No corporate bureaucracy stood in the way of the Frappuccino. It was a totally entrepreneurial project, and it flourished with a Starbucks that was no longer a small company. Even when I doubted it, it went ahead." We now know who to thank for such a drink (even if they’re, well, making it harder to fit into our summer swimsuits). Today, there are 17 Frappuccino flavors on the menu — but that’s just in the U.S. While Americans love their Caramel Frappuccinos (the number one selling Frappuccino in America), Starbucks customers across the globe have very different flavors to choose from. Most use local flavors and ingredients combined with the traditional Frappuccino coffee base that’s a staple in the Starbucks drink — and we sort of wish we could get our hands on them in the U.S. Click ahead to find the world’s most popular Frappuccino flavors, the flavors you’ve never heard of.

March 20, 2018

The ultimate American fried chicken roadmap for 2013

We know, you think your mom makes the best fried chicken out there. Nostalgia and hometown bias aside, though, many of us are also very opinionated about our favorite fried chicken joints outside of our own childhood kitchens. Fried chicken is a quintessential American dish, along with hamburgers, hot dogs, apple pie, barbecue, peanut butter, and casseroles. It’s cheap, relatively easy to prepare (although some obviously do it better than others), and is a great equalizer: no matter who you are or where you’re from, you’re expected to eat it with your hands.    Fried chicken may have a particularly strong association with the Southeast, but its roots belong to many immigrant populations who settled in all corners of the country. People from West African, European, and Asian ethnicities can all take some credit for both introducing and continuing the fried chicken tradition stateside.  Last year, we brought you an extensive roadmap of the country’s best places for fried chicken. So how did we come up for additions to this year’s roadmap? We considered reader feedback while also consulting our staff and several national experts. Along with some necessary Midwest mentions (such as a couple of infamous dueling restaurants in Pittsburg, Kan.), we’ve included a unique venue that feeds its scraps to local raccoons, as well as a North Carolina church kitchen turned popular local restaurant. Flour, water, salt, chicken, and lard are just the beginning when it comes to fried chicken. These basic ingredients lay the foundation for customization — whether it’s a vinegar-based marinade, cayenne, or even maple-honey butter. The possibilities are (actually) endless. Everyone’s got their favorite, so if your preferred establishment didn’t make this year’s cut, let us know by leaving a comment. We’ve listed the best of the best here, so be sure to consult our slideshow for the next time that you stray from your mom’s recipe. 

March 20, 2018

America’s top chain burgers

When you’re thinking inside the bun, when you deserve a break today, need to have it your way at a place where the fire’s ready, where you’re the boss and it’s your way, right away, what you want is what you get, and they love to see you smile, it’s a good time for the great taste. That’s right, face it, you need a fast-food hamburger. Maybe it’s one that takes two hands to hold. Perhaps it’s two all-beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun. One thing is clear — if it doesn't get all over the place, it doesn't belong in your face. Whether it’s the best food for fast times, or you’re just loving it, there’s a time and a place for fast-food burgers, and at that moment, you don’t want to be wondering where’s the beef — you want one of America’s top 10 chain burgers. So what are they? Burger slogans aside, if you’re a burger snob in the mood for fast food, you likely won’t be screeching to the side of the road for any of the burgers served by the chains they represent unless it’s the only thing open. All the menu reinventions, commercials, and image rebranding by  McDonald’s, Wendy’s, Burger King, and Carl’s Jr., doesn’t hide the fact that their burgers just aren’t very good. And it’s not as though good fast-food burgers can’t be made without prices being jacked to ridiculous heights. Sure, it may cost a bit more to make a better burger, but how much? And it’s not as though you’re going to expect a chain of Minetta Tavern quickie-marts serving $26 Black Label Burgers basted with clarified butter at rest-stops along the highway. A Double-Double at In-N-Out is what, $3.20? A double cheeseburger is $2.80 at McDonald’s? How many people would pay $0.40 more for an In-N-Out burger than one from McDonald’s? That’s one reason that recent years have seen the rise of burger chains like Five Guys, Umami, Smashburger, and Shake Shack that are doing better, higher-quality burgers. So surveying the fast-food playing field, which spots serve the bestburger? In the same way the best burgers are the burgers that established your essential burger knowledge, the criteria for your mind’s burger framework, your favorite fast-food burger may be regionally dictated. Maybe it’s In-N-Out because you grew up out West. Maybe it’s Whataburger because you grew up in Texas. These days, chains are spreading out and becoming increasingly less regional. That sets up potential fast-food showdowns where customers can evaluate their favorites against those they’d traditionally have had to travel to try. A national fast-food burger pecking order has never been closer to being established by Americans who don’t have to leave home, or go farther than nearby states to be the judge of who makes a better burger. Establishing this pecking order, a list of America’s Top 10 Chain Burgers was done as part of The Daily Meal’s 2013 report to establish a list of the 40 Best Burgers in America. Because of America’s great love for this simple sandwich, and the expertise that has been developed in making them truly great, it was a huge task to narrow America’s most iconic food, the hamburger, to a select group. We searched for burgers in both small towns and big cities, examined local and national best-of lists both in print and online, and reached out to a group of some of America’s foremost burger experts to collect a list of national and local favorites, icons and ideals that were voted on by an expert panel to come up with a list truly that represents a pantheon of burger heroes. To give even the smallest burger joint its fair shake, chains with 15 or more locations weren’t included in that list, but in their own for The Daily Meal’s esteemed panelists to vote on. Burger King, Wendy’s, McDonald’s, Dairy Queen, and the other cookie-cutter spots along the highway — while nice things can be said about their onion rings, Frostys, french fries and Blizzards — were not considered for this category. For the chains that were considered, the quintessential, or signature burger from each was evaluated. The results were interesting. It’s likely that people from the West Coast will be outraged by the burger that edged theirs out for top billing. They can take consolation in the fact that it was a close call; voting was neck and neck, with the winner edging out the second placeburger by less than 5 percentage points. It’s a result that could be mirrored in the minds of the general population out West after the planned 2014 expansion of one burger chain on this list. Whataburger, Umami Burger, Five Guys — they’re all there, joined by the relative upstart of the crew, Iron Chef Bobby Flay’s Bobby’s Burger Palace. The truth is that wherever these burgers ended up on this list, you can trust that they’re a step above the rest, fast-food burgers worth eating.

March 20, 2018

The ultimate BBQ road trip for 2013

What’s almost as difficult as creating an itinerary for the South’s essential barbecue stops is knowing how to spell the name of the dish itself. Depending on your location, you might come across crucial orthographic nuances like barbecue, barbacue, barbeque, BBQ, B-B-Q, Bar-B-Q, and even Bar-B-Que. To be clear, though, we can understand the staple as the slow cooking, and (very often) smoking, of meat. Styles, like spelling, are distinct depending on the regional preference. "Barbecue" the verb means the process of roasting with indirect heat. The technique can often be used in the preparation of lamb, turkey, and chicken, but cuts of beef and pork generally make up the dominant styles.   Different styles also incorporate different garnishes, with some being as simple as a salt and pepper dry rub, while others are a complex mix of tradition and a particular pitmaster’s choosing. After the meat is sliced, chopped, or shredded, sauces (which can also play a role in the cooking process) can be applied and range in viscosity and ingredients. Whether it should be vinegar-based, tomato-based, mustard-based, or even mayonnaise-based is a perpetual argument that’s most likely to sway depending on where one is. Barbecue (apologies to regional spelling purists) is more popular than ever on a national scale, which makes finding an abiding restaurant, cart, or food truck in most corners of the country not uncommon. For our purposes, though, we chose to focus on the South, since, quite simply, it’s where our country’s barbecue tradition takes root. Here more than anywhere else, it is a form of identity instead of a timely interest. Our comprehensive road trip begins in Virginia and the Carolinas where whole-hog pulled pork reigns. As you count down the miles from start to finish, expect the meat (for the most part, except for several creative variations developed by some of the newcomers) to be dressed in either a vinegar-, tomato-, or mustard-based sauce. If not served on a simple white bun, then it's probably on a platter with baked beans, mayonnaise-based coleslaw, the occasional hushpuppy, and a tall cold glass of iced tea. Part two stretches from the deep South up into the Midwest to take us through what is traditionally beef brisket, sausage, and rib territory. Whether they're serving out of a repurposed market, off a back porch, or even out of a trailer, the majority of these legendary joints forgo the frills to offer simply delicious smoked and/or grilled meat garnished in a range of rubs and sauces. Along with simple and common sides of crackers, beans, white bread, and pickles, meats vary along this route, with barbecued poultry and lamb sometimes finding a spot on the menu. Our last leg covers the heart of the southeast. Across seven states, expect to find some of the country's best brisket, pulled pork, sausages, ribs, and even gator. Pits along this 2,253-mile route range from family-owned franchises to modest dining rooms with concrete floors and wooden tables. You're likely to find a variety of traditional rubs and sauces, including Alabama's white sauce, a mayonnaise-based condiment that's most often used to dress barbecue chicken. To honor the diversity of barbecue culture, the stops on our road trip are unranked. Instead, our map is meant to highlight local landmarks that both honor the culinary tradition as well as think creatively about the future of this Southern staple. You say BBQ, I say barbecue — it’s simply a matter of personal taste.   This year’s road trip takes us to even more essential barbecue joints than last year, while also branching out to include an entire additional leg. Along with stops from last year’s lineup, we collected reader, staff, and regional expert recommendations to cover 5,120 miles (that’s almost twice the length of I-40) over 16 states. Building again on last year, the 60 restaurants listed were in part provided by the recommendations of informed chefs, pitmasters, and barbecue experts (there is a culture), as well as the broad knowledge of the Southern Foodways Alliance, a University of Mississippi-based nonprofit that seeks to study and document Southern foodways.

March 20, 2018

The best new restaurants in the US

For some of us (you know who you are), travel is just an excuse to eat. So in our fifteenth annual Hot Tables spectacular, we've rounded up our favorite new restaurants in some of our favorite food cities, including San Francisco, New York, Atlanta, and more. The result? Eateries so good that you may never want to go home again.

March 20, 2018

Summer’s healthiest and unhealthiest coffee beverages

As summer approaches at a rapid rate, many of us are carefully watching what we eat, but what about what we're drinking? Everyone appreciates a nice morning caffeine buzz in the form of an icy coffee drink, but unfortunately, many of us are blind to the fat, sugar, and high caloric content of these drinks. Luckily, it doesn’t have to be this way. Most venues will promote their new sugary additions to the menu because they may be more summery or outlandish, but there are a few of rules of thumb that will help you avoid unwanted fat and sugar when ordering your iced coffee at your favorite restaurant or coffee joint. For one, we know whipped cream, flavored syrups, and crazy toppings like drizzles or cookie crumbles will add on calories and fat. Plus, they take away from the coffee’s flavor, and isn’t that the real reason you’re ordering your beverage anyway? Also, buzzwords like "chill," "lotta," "supreme," and "blast," can almost guarantee that your drink will contain more sugar and calories than you want to ingest. That iced drink isn’t going to be any colder by adding "frozen" into the name, but you can almost certainly bet it will be unhealthy. Not all hope is lost, though — you can still find plenty of cold coffee treats to satisfy your cravings without busting your diet. We did some research and found out everything you need to know about your favorite restaurants and the summery coffee drinks they offer. By taking a good look at the calories, grams of fat, and sugar content in each medium-sized beverage, we were able to find the best, the worst, and the downright craziest drinks for you to enjoy — or avoid — this summer.

March 20, 2018

10 best boardwalks for food in America

The Drifters had it right when they sang "Under the boardwalk, down by the sea, on a blanket with my baby is where I'll be." Boardwalks are where it’s at. Spending a day at a boardwalk is the ultimate summer experience — they're home to amusement park rides, play lands, arcades, shopping, and, most importantly, delicious food. Boardwalks are so beloved, they have inspired songs, been featured in films like Beaches, and provided a backdrop for TV shows like Jersey Shore. The first boardwalk in the U.S. was built in Atlantic City, N.J., in 1870. Today, at least 60 towns nationwide boast a boardwalk. These layman’s landmarks have survived wear, tear, and nasty weather, and continue to be gathering places that appeal to every generation. Visiting a boardwalk isn’t just a great hot weather diversion — it’s a way to support the local economy. Several boardwalks recently reopened after being damaged and then rebuilt, due to devastating hurricanes. Patronizing these venues now ensures they’ll be around for many generations to enjoy. We chose the top boardwalks around the country based on reflection of region, price, and quality of ingredients. Expect plenty of fried delights, cavity-inducing confections, and foods on a stick. Whether you're taking a daylong retreat from the rigors of the working world or a weeklong vacation with the kids, these boardwalks are the places to indulge with abandon. We wouldn’t blame you if you planned an entire road trip dedicated to sampling from every eatery on our list!

March 20, 2018

Top 10 cheap eats in the U.S.

Stuck on a budget, but want to eat like a big spender? These Top 10 Cheap Eats Restaurants in the United States offer meals with plenty of flavor and creativity for not much dough. Enjoy everything from Chinese food prepared by a James Beard Award-winner to chocolate bacon brownies without a lot of wear and tear on the wallet.

March 20, 2018

15 essential barbecue ingredients

Summer is here and barbecuing is in full effect. To make sure you’re getting the most out of your grill this summer, we want to make sure you’re well prepared. Cuts of meat have expiration dates and buns will go stale, but there are a handful of ingredients that you can keep in your kitchen that will last you through the summer and add a punch of flavor to your barbecue. To compile this list for you, we consulted editor-in-chief of Grilling.com, Clint Cantwell, to learn some of his essential ingredients that he has on hand that help him with any kind of barbecue he’s getting into. Whether he’s winning state-held barbecue competitions or writing about doing so, Cantwell constantly has to think on his feet, and he’s shared some of best-kept secrets that help him do so. From making sure your spice cabinet is well-stocked to providing shortcuts for the "perfect barbecue sauce," Cantwell has put together a list of ingredients that’ll help you not only master the barbecue but impress your guests, as well. Even a barbecue-guru like Cantwell resorts to store-bought sauces sometimes, but he has a few tips and suggestions for how he makes them his own. Before this list, you may have thought that mayonnaise and mustard were only condiments for post-grilling, but Cantwell shares a few reasons why you might want to bust them out before lighting the grill. No matter what kind of barbecuing you’re getting into this summer, there are a few flavorful sidekicks that you can keep in your kitchen. Use this expertly composed barbecue shopping list to stock up at the store and be well prepared for your outdoor summer cooking.