On April 25, Jet-Puffed, the brand responsible for such spongy confections as red-and-green Holiday Mallows and Candy Corn Marshmallows (hey, don’t knock it till you try it) have launched a new type of marshmallow that changes color when heated. The new, first-of-its-kind, squishy, chameleonic treat is called Jet-Puffed Color Changing Marshmallows.

“This is the first time the brand has used the secret color changing ingredient in combination with their jet-puffing technology designed to make the fluffiest and puffiest treats to step up your roasting game,” a Jet-Puffed representative told TODAY.com over email. “The never-before-seen color changing marshmallows are igniting families’ campfire fun by bringing pops of color to delicious, ooey gooey s’mores.”

Jet-Puffed says these new confections will transform right before our eyes as the treats change color. While all marshmallows achieve that deliciously delectable caramelized crunch thanks to the Maillard reaction, these color-changing treats have an additional reaction that starts approximately 10 seconds after heating them up.

Once fire — or the microwave, or a blowdryer, any heat source really — hits the marshmallow, the blue marshmallow will turn green and the pink marshmallow will turn orange.

While these marshmallows are Jet-Puffed’s first foray into the land of color-changing food, the candy does join a select few foods that utilize this neat little trick. Anyone who has been on beverage TikTok has seen butterfly pea flower tea change as if by magic from a deep blue color to a bright violet hue when an acidic liquid like lemon juice is added to it. 

In addition, sunbutter cookies, made with sunflower seed butter, are known to change color from brown to a deep, grassy green, though this change happens as the cookies cool.

Jet-Puffed says its mesmerizing new marshmallows are set to come in two color-changing varieties per pack: pink to orange and blue to green. The unique treat is available to purchase for $2.99 in grocery stores nationwide until the end of September.

This story first appeared on TODAY.com. More from TODAY:

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The fast food chain teamed up with Conagra Brands to bring Wendy’s Chili with Beans to your pantry.

“Wendy’s Chili has been a beloved menu item since our beginnings in 1969,” Carl Loredo, Global Chief Marketing Officer for The Wendy’s Company, said in a statement. When the Wendy’s chili craving hits, you now have two delicious ways to get your fix – at retail stores or in our restaurants.”

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What are the Ingredients in Wendy’s Chili With Beans?

The famous homestyle chili has 29 grams of protein per can, all-natural* beef, peppers, beans, and a tomato-based sauce.

See the full list of ingredients in Wendy’s Chili with Beans here.

Where Can I Find Wendy’s Chili with Beans?

Wendy’s Chili with Beans will be in supermarkets on the canned food aisle in the chili section. It’ll also be available online through select retailers.

When Will Wendy’s Chili with Beans Be Available?

Wendy’s Chili with Beans will be on store shelves this spring and nationwide this summer.

It’s the latest move by a fast food company to bring menu items to supermarkets.

You can find Arby’s curly french fries and White Castle’s sliders in the frozen food section of most stores. And Taco Bell sells several items in supermarkets, including taco shells and taco seasoning mix. Chick-fil-A’s dipping sauces are also sold in grocery stores across the country.

On April 20, a video by the dairy industry marketing firm Milk Processor Education Program (MilkPEP) starring Aubrey Plaza was posted on YouTube, social media and Plaza’s own Instagram. In the ad, which has been viewed over 3.4 million times on the platform, the upcoming “Agatha: Coven of Chaos” actor attempts to sell her audience on a product called “Wood Milk.”

“Have you ever looked at a tree and thought, ‘Can I drink this?’” Plaza says at the start of the video. She stares at a tree in an orchard pensively as upbeat music plucks away. “I did.”

Plaza then introduces herself as the co-founder of Wood Milk, “the world’s first and only milk made from wood.” As she speaks, the actor can be seen posing serenely with logs, sprinkling herself with wood shavings and photographing trees up close in that “she’s doing something odd but in a captivating fashion” Plaza is known for.

“Our Wood Milk is bottled right here in the forest where the trees hit the dirt, which locks in the flavors like cherry, maple and of course mahogany,” Plaza says as asterisks appear on screen, reiterating the flavors as indeed wooden ones.

The ad is revealed by the end to be a parody concocted by MilkPEP, the same firm that came up with the “Got Milk?” campaign. This becomes a little more apparent after Plaza takes a swig of Wood Milk, leaving behind the trademark milk mustache — except it’s a little chunkier, with bits of wood pulp in it.

“Is wood milk real? Absolutely not. Only real milk is real.” Plaza says in closing. “Then what did I invest in?!”

Although Plaza has been a frequent source of the internet’s love and affection, enjoying a growing status as both a millenial and Gen-Z icon and frequent fancam subject, much of the response to the ad on social media was less than glowing.

The prevailing sentiment from those in comments sections is disappointment in the actor for hitching herself to Big Dairy’s wooden wagon, so to speak.

“The fact that this is actually a weirdly covert ad for the dairy industry is bonkers, aubrey plaza dairy propagandist,” tweeted one person.

“I’m so heartbroken y’all. Aubrey Plaza out here doing ads for the dairy industry trying to make fun of plant milks by shilling “wood milk”. The desperation,” another person tweeted, adding a sobbing emoji. “Aubrey how could you!”

“This Aubrey Plaza wood milk thing has made me so mad. It’s a marketing campaign for dairy milk paid for by got milk? who are a dairy industry marketing lobby,” wrote another Twitter user.  

“Aubrey plaza working on an ad paid for by the dairy industry to make fun of plant based milks since more people have realized the impact large scale dairy farming has on the planet and arent buying their products is… f—ed up tbh,” someone else tweeted.

Representatives for Plaza did not immediately respond to a request for comment.

“In a world where dairy milk is one of many choices, our fictitious Wood Milk brand is designed to encourage consumers to educate themselves on their beverage options and the differences in the nutritional profiles within,” Yin Woon Rani, MilkPEP’s CEO, tells TODAY.com. “While you may be able to make milk out of anything these days, not everything is created equal. We welcome the conversation and response.”

The critique has reached such a fever pitch that, because Plaza turned off the comments on her Instagram post of the ad, people are commenting on Plaza’s other, non-milk-related posts to express their dismay.

“Really disappointed that you’re not only endorsing dairy milk but also participating in an ad that mocks plant milks,” commented one user on Plaza’s Instagram on a post unrelated to the campaign. “Unfollowing.”

“‘Real’ milk has real victims,” one person commented on one of her unrelated Instagram posts. “Seems kinda cowardly to poke fun at non dairy alternatives and then turn off the comments.”

Still, there are those who have applauded the campaign, taking to social media to defend Plaza or share their positive feelings about the ad.

“I will drink any milk you tell me to, Aubrey plaza,” wrote a commenter on the TikTok of the ad, where several commenters are also calling Plaza “mommy.”

“She had me considering it for a second there……” someone tweeted.

“my new favorite national holiday,” wrote another Twitter user, who also made a fancam of Plaza using the ad, using the hashtag #woodmilknation, which has sprung up from fans in response to the ad.

As for who is leading the #woodmilknation charge, our best guess is Ron Swanson (Nick Offerman’s “Parks and Recreation” character), who would most definitely be applauding Plaza (April Ludgate) on her campaign.

This story first appeared on TODAY.com. More from TODAY:

• Vegan milk: Are milk alternatives really healthier than dairy milk?
• The best plant-based milks to try right now
• Plant-based NotMilk says it mimics cow’s milk. We put it to a taste test

This story uses functionality that may not work in our app. Click here to open the story in your web browser.

Here’s a look at all the pretzel chains across the country offering deals for Wednesday, April 26:

Auntie Anne’s

All Pretzel Perks Members can get a free original or cinnamon pretzel on Wednesday — no extra purchase necessary. If you add a dip or drink to your order on National Pretzel Day, you can redeem a surprise offer for the next 14 days.

Wetzel’s Pretzels

The classic shopping mall pretzel chain is making things easy for customers on National Pretzel Day. Wetzel’s will give a free original pretzel to anyone who asks for one, beginning at 3 p.m. until close on Wednesday only.

Sheetz

This convenience store chain, located in various East Coast states, is offering a free soft pretzel for any customer who purchases coffee or a fountain drink. The deal, which is limited to one per customer, runs from Wednesday through Friday but can only be redeemed through the Sheetz app.

Ben’s Soft Pretzels

Located in the Midwest, Ben’s is giving away a pretzel to customers on Wednesday who make a donation of $1 or more to the Tunnel 2 Towers Foundation — a non-profit that supports military and first responders.

Flipz

Flipz, known for small chocolate-covered pretzels, can be ordered through Instacart for free “while supplies last” from April 26 through May 9.

Philly Pretzel Factory

Located primarily in the Mid-Atlantic, customers can get one free pretzel with no purchase necessary at any Philly Pretzel Factory or Walmart store on Wednesday.

On April 11, Reddit user @RandyBoBandy___, who lives in Montreal, Canada, posted a horror story — which has since been upvoted over 144,000 times — about the waffles he had for breakfast.

“After eating two of these blueberry waffles, i went to heat up two more and saw that the package was for plain waffles,” the Redditor wrote in the r/mildlyinfuriating subreddit. “I ate mold.”

If you’re now looking twice at the image out of disbelief, you’re surely not alone. Hold your screen close to your face and you’ll realize that, no, what’s in those waffles is not the little blue bombs of sweetness typically found in blueberry waffles, but something much more nefarious — mold.

This revelation by the Redditor, naturally, caused shock, awe and just plain grossed-out reactions in the comments section.

“I don’t think I’ve ever had a thread make me this queasy before,” one Redditor said. 

“Bro eats moldy waffles once,” wrote another Redditor, sharing a clip from “The Last of Us,” a show where a fungal infection turns people into violent mushroom monsters.

“There’s no way this is true. Those are clearly blueberry waffles,” someone else joked.

“I thought it was a blueberry waffle too!” wrote another user. “If it makes you feel any better… I had two servings of moldy lemon tea recently. I only realized when I got a huge chunk of mold on the tip of my lips.”

“My grandma used to call it ‘free penicillin.’ She lived through the Great Depression,’” wrote another Reddit user. (Just to say it: That’s not exactly how penicillin was made.)

“Ehhh, so mold taste like blueberry?” asked another incredulous Redditor.

“Honestly many factors i’d say made me not notice,” the original poster wrote in response. “1- I was watching TV 2-I ate it with maple syrup 3-It was dark 4-I might have covid, or a bad cold 5- its 5 AM where i’m at 6-Its the cheap waffles, i never expect any real flavour.”

Despite that explanation, many Redditors still had questions, so we spoke to the original poster about how this could have transpired.

“We had a crazy ice storm, so the power went out starting Thursday afternoon and it went out for four days,” the OP, who asked to be referred to as “Randy,” told TODAY.com.

Randy explains that a few days before the incident, he took all of his perishables out of his freezer, put them in a cooler bag and put it outside, where there was more ice than indoors at the time. “But, I left some stuff in the freezer that I didn’t think was going to get affected. So, I left the waffles in there,” he says.

A few days later, at around 5 a.m., he says he opened the freezer and chose a box of waffles that would change his life forever. 

“It was pretty dark and my freezer doesn’t have a light or anything, so I just took two waffles out and put them in the toaster. I ate them with maple syrup,” Randy says. “When I came back, I noticed that the package was for plain waffles, and so I was like, ‘What?’ And I took out another waffle and looked at it. It was the worst 10 seconds of my life, it came crashing down on me.”

Randy says after snapping a photo of one of the offending waffles, he went into deep-clean mode, tossing almost anything that could possibly grow any unwelcome fuzzy guests. “I wasn’t taking any chances. I went into overdrive because I never want this to happen to me ever again,” he says.

Randy says he didn’t end up falling ill, and that this experience didn’t make him swear off waffles forever — or even for a day. “I ate blueberry waffles like the next day. I don’t get grossed out that easily,” he said, reiterating that they were actually blueberry this time.

The biggest surprise, he says, was not the moldy waffle but the overwhelming response to it.

“I thought I would just get like 100 upvotes and people would be grossed out, which was the point,” Randy says. “But to this day, I don’t know why so many people were so interested in a guy eating a moldy waffle, but they were. I don’t understand the internet.”

If you run into moldy food in your own fridge or pantry (or cooler, like Randy), the USDA says to avoid sniffing the item, which can cause respiratory trouble. If food is covered in mold, discard it, and clean the spot where the food was stored, checking nearby items as well, as mold may have already spread there.

And, it might go without saying, but definitely don’t toast it and douse it in maple syrup for breakfast.

This story first appeared on TODAY.com. More from TODAY:

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The fast-food chain just announced that it’s kicking off three weeks of “Mercury Menu” deals that customers can score while ordering with the Wendy’s mobile app. The first offer launches on Friday, April 21, and a new promotion will debut every few days.

Already getting hungry thinking about the sweet savings? Here’s the full list of deals:

• Friday, April 21 — Sunday, April 23: BOGO $1 Premium Sandwich with any purchase
• Monday, April 24 — Sunday, April 30: Free Crispy Chicken Sandwich with any purchase
• Monday, May 1 — Sunday, May 7: Free 6-piece Crispy or Spicy Chicken Nuggets with any purchase
• Monday, May 8 — Sunday, May 14: Free any size Hot & Crispy Fry with any purchase

As with all deals, there are a few restrictions, and customers will be limited to one qualifying item for each promotion. In addition, you won’t be able to combine these offers with any other coupons.

If you’re psyched to save some money but aren’t exactly sure what the heck the phrase “Mercury is in retrograde” means, the phenomenon occurs when the planet Mercury moves slower than Earth around the sun.

The period of time when Mercury is in retrograde is typically associated with “meltdowns, false gossip, miscommunications, technology fails … issues in travel, missed connections and delays in hearing pertinent information,” according to astrologer Lisa Stardust.

The “Mercury Menu” promotions should come as good news for Wendy’s customers who were recently bummed to learn that the fast-food chain had discontinued its popular Grilled Chicken Sandwich and ushered in a new Grilled Chicken Ranch Wrap.

It’s been a busy couple of weeks for the fast-food chain, who recently hosted its annual National Roast Day on April 12. During the hilarious event, the restaurant’s social media channels poked fun at TODAY’s Al Roker in a video that was played live on TODAY.

After introducing herself, Wendy the animated character referenced Al’s recent interview with President Joe Biden, where Al asked if Biden plans to run for office again in 2024.

“Oh, and Al, before you ask — I’m not planning on running for president,” she said and made a kissing sound.

This story first appeared on TODAY.com. More from TODAY:

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McDonald’s will serve up extra sides of their famed Big Mac sauce — in dip cup form — at participating restaurants nationwide starting April 27, the company announced Wednesday. And no, they’ve never done this before.

As the fast-food giant said, the secret sauce is “finally getting its moment in the spotlight on our menu.”

We don’t yet know how long the Big Mac sauce dip cups will be available, but McDonald’s says the only way to get the coveted side is through its app. Best of all: NO EXTRA CHARGE with any McNuggets purchase.

The dip cups come with throwback packaging, too.

The whole Big Mac thing started in 1968, when an owner/operator in Pittsburgh, Pennsylvania, came up with the brilliant idea of putting two burgers on one sandwich. Clearly, the love for the McDonald’s staple has grown over time.

And the sauce has become a thing in its own right. It became a social media craze when McDonald’s gave away 10,000 bottles in the U.S. back in 2017.

Creamy, tangy, slightly sweet and perfectly dippable, as McDonald’s describes it, the Big Mac sauce can be ordered a la carte, apart from the McNuggets deal. It pretty much goes with everything.

Just don’t look for any on the New York State Thruway, because you can’t get McDonald’s anywhere on there anymore.

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On Saturday, April 29, 7-Eleven will be kicking off Slurpee season with a “Bring Your Own Cup Day” at participating 7-Eleven, Speedway and Stripes store locations.

On that day, customers are allowed — nay, encouraged — to “tap into their creativity” and grab whatever drinking vessel suits their fancy, be it a favorite cup, a flower vase, an astronaut helmet, Mason jar, pie tin or any other unconventional container and go on over to their closest Slurpee store. There, customers can fill these containers with their favorite flavor of Slurpee drink for only $1.99.

Along with this news, 7-Eleven has announced a new, limited-time flavor in advance of the occasion. Please welcome to the stage: Fanta Dragon Fruit Zero Sugar, a zero-sugar sweet treat that blends kiwi, pear and watermelon flavors. This new option will join classic Slurpee flavors as the classic Coca-Cola, Cherry and Blue Raspberry.

“We love seeing customers enjoy our products in fun ways — especially when it comes to our beloved, iconic Slurpee drink,” said 7-Eleven’s director of proprietary beverages, Ben Boulden, in a press release. “From cowboy boot to fishbowl…the more creative the cup, the better. We can’t wait to see what our customers come up with this year.”

According to 7-Eleven, there are a trio of steadfast rules that customers need to follow to participate in Bring Your Own Cup Day:  

• “Make sure the cup is food-safe and clean,” meaning that you should probably give that vase from your garage another rinse before you come in.
• “Ensure the cup can fit upright within the 10-inch hole in the in-store display,” which will make sure it’ll also fit under the Slurpee drink dispenser and prevent any heartache come April 29.
• Make sure your vessel is watertight. A leak-proof flower pot spills no Slurpee.

If you’re not into sipping a Slurpee out of your childhood soccer trophy, do not fret. Customers who aren’t into the idea of a helmet Slurpee or forgot their funky cup at home can get a small Slurpee drink for $1. Interested parties can grab that deal via the 7NOW delivery app.

In past years, folks have gotten super creative with their containers, filling milk jugs, sand buckets and more. Kids toys seem to be particularly popular. One enterprising and unnamed pair allegedly once filled a kiddie pool with Slurpee, although no word on how they got it through the door, let alone in their car to get it home.

7-Eleven isn’t the only chain offering a too-cool-for-school deal as summer approaches: Dairy Queen just announced a new slate of Blizzard flavors, including the return of its beloved S’mores flavor, and is offering a Blizzard Treat for just 85 cents through the DQ mobile app until April 23.

Just imagine: For less than $3, you can have a Blizzard and a baby bathtub full of Slurpee. This is the American dream — or brain freeze. Either way.

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When the Grammy-nominated singer moved to Utah, he asked the owner of Raising Cane’s, Todd Graves, to open a location near his home. He also offered to personally design the restaurant.

The Midvale, Utah location opened on Thursday, fit with a bright pink exterior, pink floors and memorabilia once belonging to Post Malone himself.

“Post and I not only have a special friendship, but we are fans of each other’s brand, and we are excited to reveal this Post Malone designed Raising Cane’s,” Graves said.

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Post Malone shared that he ate at the restaurant while growing up in Texas.

“I have the best childhood memories of eating at Raising Cane’s in Dallas. Collaborating with Todd on this restaurant near my house in Utah was awesome,” he said.

The outside of the restaurant is hot pink and features imagery of Post Malone’s tattoos. Customers will also find a 1974 Ford F250 in the parking lot, which will stay there permanently.

The pink-theme continues inside with hot pink flooring. Customers will also find stainless steel furniture and a Post Malone-themed vending machine

The restaurant displays the musician’s “bold style and enthusiastic personality,” the company said in a press release.

At the Midvale location, customers can order the “Posty Way,” which includes four chicken fingers, French fries, two Cane’s sauces, two Texas toasts and an unsweetened tea-lemonade combo served in a collector cup. 

The Louisiana-based fast food chain has more than 700 locations in 35 states. 

The Midvale, Utah restaurant is located at 890 E Fort Union Boulevard.

“There’s no signage, no seating, no cute walk-up window,” said Jean Chick, a senior consultant specializing in food and beverage at consulting firm Deloitte. Unlike full-service restaurants, these virtual endeavors prioritize delivery and pick-up. They can be “ghost kitchens” — which operate out of trailers or commercial warehouses — or, increasingly, alter egos for existing restaurants known as virtual restaurants. 

In New York City, a sample of 1,656 Uber Eats listings showed that more than 1 in 5 appear to be virtual, a trend repeated across each of the 12 cities NBC News examined, according to an analysis of restaurant listings. Data shows there are now tens of thousands of virtual restaurants, flooding the marketplace and prompting at least one delivery app company to make plans to rein in some restaurants.

While these online listings drive business revenue through exposure and often bring in new customers, experts warn that unoriginal listings can crowd the dining landscape.

The prevalence of virtual restaurants varied among the cities analyzed, ranging from 1 in every 10 in Cleveland to nearly 1 in every 3 restaurants in Nashville, Tennessee.

Read the full story on NBCNews.com here.

But not all swings-and-misses are created equal. Some are reviled by customers, while others don’t sell well enough to justify the millions that were sunk into their research and development.

Samuel West has been curating these foods for the Museum of Failure, a traveling exhibition which most recently set up shop in Brooklyn’s Industry City in mid-March and will last until May 9.

At the museum, visitors can see failed products ranging from the once-promising 3D TVs to the infamous MoviePass. But it’s the food section that has some of the most head-scratching failures.

“What I really appreciate with the food and beverage industry is that they have this sort of evolutionary approach,” West says. “They test a bunch of different things and see what sticks.”

West tells CNBC Make It that failures aren’t inherently bad, and that trying out whiffs like beef and fish-flavored water for cats and dogs or New Coke are necessary steps in the process of innovation.

“If we don’t accept the failures, we can’t have the good stuff,” West says.

These are five of the biggest culinary duds at the Museum of Failure.

Heinz EZ Squirt Ketchup

At the turn of the century, Heinz decided that it needed to shake things up. The condiment company decided to innovate by turning its ketchup purple, green and several shades in between. The brightly colored ketchup was advertised to kids in commercials highlighting how the new nozzle would allow them to draw on their food.

Though the product was initially a hit with customers, it ended up being discontinued by 2006 as customers went back to their regular red ketchup.

McDonald’s Arch Deluxe

In the mid-1990s, McDonald’s tried to de-throne the Big Mac and expand its customer base with a new, premium item. The fast food chain spent a reported $200 million developing and marketing the Arch Deluxe: a quarter pound beef patty on a potato bun, topped with bacon, lettuce, tomato, cheese, onions, ketchup and a mustard-mayonnaise sauce.

The problem? No one really liked it. Franchisees found it difficult to make because it required new sauce, buns and seasoning, which threw a wrench into their operations. Customers, meanwhile, thought it was overpriced. It was removed from menus in 2000.

Colgate frozen dinners

It’s safe to say that Colgate should’ve stuck to toothpaste. The dental care brand made a brief foray into into foods, introducing a frozen lasagna TV dinner in the 1980s.

Kellogg’s orange juice-flavored cereal

Kellogg’s introduced OJ’s in 1985, advertising the cereal’s “natural flavors” and how it had “all the vitamin C of a 4oz glass of orange juice.”

“When I saw it I immediately thought ‘that’s disgusting,'” West tells CNBC Make It. “Orange juice and milk? That just doesn’t seem like it goes together.”

Customers agreed, and Kellogg’s discontinued the cereal a year later.

Crystal Pepsi

In 1992, Pepsi was convinced that what consumers wanted was a caffeine-free, clear version of its iconic soda. But Crystal Pepsi didn’t last two years before it was yanked from shelves.

In an interview with Thrillist, the former Pepsi marketing executive who came up with the idea called it “probably the best idea I’ve ever had — and the most poorly executed.”

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The competitive eating legend devoured the competition at the first ever World Burrito Eating Championship on Thursday, devouring between 16 and 17 pounds in 10 minutes.

Qdoba hosted the event in Milwaukee, Wis., to commemorate National Burrito Day, which is held the first Thursday each April.

Each burrito contained chicken, rice, beans, queso, salsa and guacamole and weighed over a pound. Chestnut downed 14.5 burritos in the competition, giving him an average of around 41 seconds per burrito.

Chestnut, who holds over 50 world records, got some revenge in the Badger State with the victory. In 2018, he finished third in the Wisconsin State Fair World Cheese Curd Eating Championship.

“I think I’ve actually lost three times in Wisconsin,” he said, via WISN. “This will be my first Wisconsin win.”

While the burritos may have been savory, Chestnut says victory is sweet.

“I’m feeling pretty good,” Chestnut said, via The Milwaukee Journal Sentinel. “I feel like I could’ve eaten more if I needed to, but I’m happy I got the win.”

Gâteau au yaourt, or yogurt cake, took hold when yogurt began to be sold in tiny jars in the early 20th century. The jar itself doubled as the measuring unit for the cake’s other ingredients.

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Simply spoon the yogurt into the mixing bowl, then use the empty jar to measure one container of oil, two of sugar and three of flour. Mix the wet and dry ingredients separately then combine. Pour the loose batter into a pan and bake.

The result is a moist, tender cake with a fine crumb similar to pound cake, but it’s surprisingly light from using oil instead of butter, and the yogurt’s slight tang balances the sugar.

In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight dishes, we sadly couldn’t use the container to measure our ingredients since yogurt cups in the U.S. come in numerous sizes. But after standardizing the measurements, we boosted the flavor by adding grated citrus zest and cinnamon (or allspice or ground ginger or a combination of the three) to the batter.

To further lighten the cake, we whipped the eggs with the sugar to incorporate air into the batter. Citrus juice whisked with powdered sugar makes a quick finishing glaze, though the cake is equally good without it. Or you can simply sprinkle sugar onto the uncooked batter for a crispy crust.

Feel free to use whatever kind of citrus you have on hand — lemon, lime, orange or even grapefruit. The cake will keep for up to three days, tightly wrapped and stored at room temperature.

Yogurt Cake with Citrus and Spice

Start to finish: 1 hour (15 minutes active), plus cooling Makes one 8½-inch loaf cake

• 1¾ cups all-purpose flour, plus more for the pan
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon OR ground allspice OR ground ginger
• ¼ teaspoon plus ⅛ teaspoon table salt, divided
• 3 large eggs
• 1 cup white sugar
• 2 tablespoons grated citrus zest, plus 2 tablespoons citrus juice, plus more if needed (see headnote)
• ½ cup plain whole-milk yogurt OR ½ cup plain whole-milk Greek yogurt thinned with 3 tablespoons water
• ½ cup grapeseed or other neutral oil
• 1 cup powdered sugar

In a medium bowl, whisk together the flour, baking powder, cinnamon and ¼ teaspoon salt; set aside.

In a large bowl, whisk the eggs, white sugar and zest until well combined and lightened in color, about 1 minute. Add the yogurt, then whisk until well combined. Add the oil and whisk until homogeneous. Add the flour mixture and whisk just until no streaks remain. The batter will be very fluid.

Pour the batter into the prepared pan. Bake until a toothpick inserted at the center of the cake comes out with a few crumbs attached, about 45 minutes.

Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, lift off the pan and turn the loaf upright. Cool completely, about 1½ hours, before glazing.

In a small bowl, whisk together the powdered sugar and the remaining ⅛ teaspoon salt, then gradually whisk in the juice; the glaze should be smooth, with the consistency of regular yogurt. If it is too thick, whisk in additional juice ½ teaspoon at a time to achieve the proper consistency.

Set the wire rack with the cake on a rimmed baking sheet. Using a spoon, drizzle the glaze over the top of the cake, letting some drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.

EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap

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On April 5, the Wall Street Journal published a report on how Chipotle customers are saying that the chain’s Tomatillo Red-Chili Salsa has recently become spicier. The article shared voices from fans who have been noticing a bigger kick to the salsa, taking it from merely spicy to nearly unbearable.

“I thought maybe it was just in my head and it was always that spicy and maybe I was just being a wimp, I guess. I was like, maybe I can’t handle hot salsa anymore,” Jordan Strickland, a 29-year-old Chipotle regular, told WSJ. “I think they should go back to the way it was … It was spicy enough.”

The salsa in question, which is the hottest of the four salsas the chain offers, consists of tomatoes, tomatillos, garlic and red chile. Chipotle maintains that it has not altered the recipe.

But in recent months, multiple posts on Reddit have brought the salsa’s seeming change up for discussion, and with posts like “Did the hot salsa get spicier?” and “People keep saying the hot salsa got hotter. Maybe?,” usual fans of the spicy sauce appear to be at their breaking point.

“I’m Indian and have ate spice food for my entire life and that hot sauce f—ed me up,” commented one Redditor.

“Just got some chips and hot salsa — dipped my first chip in, took a bite, and my mouth is absolutely on fire!” reads another Reddit post. “Chipotle hot salsa is just extreme. I’d wager to say it’s the hottest consumer product on the market. It’s also definitely changed over the last year or so — i used to order it and have no troubles, but sometime in the last year… i just can’t do it anymore. It’s a literal inferno.”

One person disagreed with this person’s assessment, commenting, “It’s hot but it’s not that hot. I think it might be time to abdicate your title of ‘spice lord.’”

Still, showing how widespread the issue is, a commenter lamented the several Reddit discussions on the subject, writing, “Ah yes the daily it’s hot post.”

Across the rest of the internet, folks are discussing this apparent change to the Chipotle recipe, taking to social media to air their grievances as well as their flaming tongues.

“The tiktoks weren’t lying Chipotle really upped the heat with their hot salsa MY GOD my nose running, forehead sweating, lace lifting this is SURRIOUS,” one person tweeted, adding a meme of a very defeated-looking toddler.

On TikTok, the hashtag #chipotle has been overrun with users complaining about the spiciness of the salsa, with some showing their reactions to it in real time.

“Chipotle went to the depths of HELL to make this salsa,” reads the text on a humorous clip of the TikToker taking a bite from a Chipotle burrito with bloodshot eyes.

“POV. When you have to get the red chili salsa from chipotle on the side now because it’s actually spicy all of a sudden,” reads the on-screen text of a TikTok from Feb. 2 that has garnered nearly 1 million views. “Bro it was never like this, and I can’t just put it all over my bowls anvmore!!! I be burning up!!” reads the video’s caption.

So, is the salsa actually spicier?

“Our recipe for tomatillo red-chili salsa has not changed,” a Chipotle spokesperson tells TODAY.com via email. “However, we use dried red chili peppers sourced seasonally from varying regions that can have a range of different heat levels.”

According to the report, Chipotle executives say they started noticing comments last fall from customers who said the salsa seemed to be getting hotter. Surprised by this assessment, Chipotle mounted an investigation.

For the salsa in question, Chipotle uses chiles de árbol, which range from from 15,000 to 30,000 Scoville Heat Units (SHU). For context, jalapeños measure at around 2,500 to 8,000 SHU, while ghost peppers clock in at 800,000 to 1,000,000 — or even hotter. 

The peppers for Chipotle’s salsas come from Mexico, Asia and particularly India, which the brand discovered may be the culprit for the four-alarm fire happening in some customer’s mouths, with a yield of slightly spicier peppers this past harvest.

WSJ, in the interest of putting the matter to the literal test, sent samples of Chipotle’s current Tomatillo Red-Chili Salsa to a lab in New Mexico called Southwest Bio-Labs. There, scientists tested the SHU of samples from Phoenix, Chicago and Washington, D.C., ultimately finding that the samples ranged from 2,730 SHU to 3,420 SHU.

Since the spiciness of the salsa varies, according to the test, this may be the reason some folks are sweating bullets while others are wondering what all the fiery fuss is about.

This story first appeared on TODAY.com. More from TODAY:

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Thursday is National Burrito Day, and with the unofficial annual holiday comes freebies and discounts at some of the biggest national chain restaurants.

Chipotle is giving away 10,000 burritos to customers on April 6 — though it’s not as easy as it sounds. Burrito lovers will have to monitor the company’s Twitter account for codes throughout the day that they can text to 888-222 for a chance to win one of the 10,000 free burritos.

If you’re looking to avoid the social media hassle, you can get a burrito delivered for free with the code “DELIVER” if you order on the restaurant website or app.

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The National Burrito Day deals started early at Chipotle, with the company partnering with Grubhub to offer 20,000 free burritos beginning April 5. Customers have to spend at least $20 on Grubhub to claim the freebie though.

Freebirds World Burrito, the Texas-based burrito chain, is offering $6 burritos on Thursday in honor of the holiday.

Moe’s Southwest Grill, which operates 628 locations across the U.S., is offering buy-one-get-one deal on Thursday where customers can get a second burrito for 50% off.

Rubio’s Coastal Grill, the West Coast Mexican food chain, is offering all burritos for $7.99 on National Burrito Day.

El Pollo Loco is offering buy-one-get-one free burritos on Thursday for customers enrolled in the company’s rewards program.

Taco Bell is offering a free Grilled Cheese Burrito if you spend $20+ through the restaurant’s app. If you’re looking for delivery options, customers can get any free burrito through DoorDash, Postmates, Uber Eats and Grubhub with a $20+ purchase.

Customers can also get free delivery when ordered online or through the app.

This list will be updated as more restaurants announce National Burrito Day deals.

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The iconic o-shaped pasta teamed up with Frank’s RedHot for its first-ever flavor collaboration to create a new Spicy Original SpaghettiOs that “packs a mild-medium heat level that meets growing consumer demand for spicy food.”

Campbell’s Soup Company, the maker of SpaghettiOs, says the new flavor caters to millennials who grew up with the brand and are responsible for more than one-third of SpaghettiOs’ total annual sales.

“Through this collaboration, we’re excited to put a hot, more mature twist on a classic offering that our adult consumers grew up enjoying,” Mieka Burns, Vice President of Meals & Sauces for Campbell Soup Company said in a statement.

According to a recent survey of adults (18-35) who ate SpaghettiOs in the past year, nearly half of them said they eat SpaghettiOs at least once a week. And more than a third (35%) of respondents admitted to adding spice to SpagettiOs to satisfy their ‘grown-up’ palates.

SpaghettiOs Spicy Original is available nationwide for $1.59 a can. For more information, click here.

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Last month, the popular chicken chain announced that to “simplify and refresh” its menu, they were getting rid of the side salad on April 3, 2023.

But fans of the green side dish weren’t happy about it and let Chick-fil-A execs know how they felt on social media.

Based on all of the customer feedback, restaurant officials now say they’ve chosen to continue serving the side salad at participating restaurant locations.

And speaking of Chick-fil-A’s menu, brought back by popular demand after a six-year hiatus, the company is offering the following beverages this summer: Watermelon Mint Lemonade, Watermelon Mint Sunjoy, Frosted Watermelon Mint Lemonade and Watermelon Mint Iced Tea.

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In Carroll County, Maryland artists design pieces of art made of Peeps marshmallow candy, NBC affiliate WBAL-TV reported. The annual PEEPShow is now in its 16th year.

From homemade creations with just one marshmallow to some that took thousands, the candy is the star of a unique springtime tradition in Westminster, Maryland.

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“We have a Star Wars lightsaber duel over here and then we have a ‘Good Ship Wally Peep’ made out of thousands of peeps,” Lynne Griffith, executive director of the Carroll County Arts Council, told NBC affiliate WBAL-TV.

Laura King is a five-time PEEPShow artist and this year she came up with a unique creation.

“We have the ‘Orangu-Peep.’ He is a compilation of coffee shop peeps and a yellow traditional peep, some thrift and fern,” King said. 

The event is free to attend and will only cost if you want to vote for your favorite piece of art or buy Peep-inspired snacks. 

The PEEPShow runs everyday beginning Friday, through April 10.  For the full story from WBAL-TV, click here.

After a multi-year hiatus, Watermelon Mint Lemonade, which was introduced into stores in 2017, will be available at participating Chick-fil-A locations beginning April 3, according to a press release.

“Six years after its debut, the Watermelon Mint Lemonade still has a devoted following, which sparked its return and inspired new versions of Chick-fil-A’s signature beverages,” the release says, including Frosted Watermelon Mint Lemonade, Watermelon Mint Sunjoy and Watermelon Mint Iced Tea.

According to the restaurant, the beverages will be available at participating locations nationwide, and for a limited time only, through the spring season.

Already thirsty? Here’s a breakdown of each drink:

• Watermelon Mint Sunjoy: Chick-fil-A^® Lemonade and Sweetened Iced Tea
• Watermelon Mint Lemonade: Hints of watermelon and mint flavors mixed with Chick-fil-A^® Lemonade made up of real lemon juice, cane sugar and water.
• Frosted Watermelon Mint Lemonade: “Both sippable and scoopable,” the restaurant says this beverage is a combination of Watermelon Mint Lemonade and Chick-fil-A’s signature Icedream^® dessert.  
• Watermelon Mint Iced Tea: Watermelon and mint flavors added to Iced Tea

Chick-fil-A has at least 50 stores in the greater Chicago area, according to the store locator on their website.

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Throw another mammoth on the barbie?

An Australian company on Tuesday lifted the glass cloche on a meatball made of lab-grown cultured meat using the genetic sequence from the long-extinct pachyderm, saying it was meant to fire up public debate about the hi-tech treat.

The launch in an Amsterdam science museum came just days before April 1 so there was an elephant in the room: Is this for real?

“This is not an April Fools joke,” said Tim Noakesmith, founder of Australian startup Vow. “This is a real innovation.”

Cultivated meat — also called cultured or cell-based meat — is made from animal cells. Livestock doesn’t need to be killed to produce it, which advocates say is better not just for the animals but also for the environment.

Vow used publicly available genetic information from the mammoth, filled missing parts with genetic data from its closest living relative, the African elephant, and inserted it into a sheep cell, Noakesmith said. Given the right conditions in a lab, the cells multiplied until there were enough to roll up into the meatball.

More than 100 companies around the world are working on cultivated meat products, many of them startups like Vow.

Experts say that if the technology is widely adopted, it could vastly reduce the environmental impact of global meat production in the future. Currently, billions of acres of land are used for agriculture worldwide.

But don’t expect this to land on plates around the world any time soon. So far, tiny Singapore is the only country to have approved cell-based meat for consumption. Vow is hoping to sell its first product there — a cultivated Japanese quail meat — later this year.

The mammoth meatball is a one-off and has not been tasted, even by its creators, nor is it planned to be put into commercial production. Instead, it was presented as a source of protein that would get people talking about the future of meat.

“We wanted to get people excited about the future of food being different to potentially what we had before. That there are things that are unique and better than the meats that we’re necessarily eating now, and we thought the mammoth would be a conversation starter and get people excited about this new future,” Noakesmith told The Associated Press.

“But also the woolly mammoth has been traditionally a symbol of loss. We know now that it died from climate change. And so what we wanted to do was see if we could create something that was a symbol of a more exciting future that’s not only better for us, but also better for the planet,” he added.

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Seren Kell, science and technology manager at Good Food Institute, a nonprofit that promotes plant- and cell-based alternatives to animal products, said he hopes the project “will open up new conversations about cultivated meat’s extraordinary potential to produce more sustainable foods, reduce the climate impact of our existing food system and free up land for less intensive farming practices.”

He said the mammoth project with its unconventional gene source was an outlier in the new meat cultivation sector, which commonly focuses on traditional livestock — cattle, pigs and poultry.

“By cultivating beef, pork, chicken, and seafood, we can have the most impact in terms of reducing emissions from conventional animal agriculture and satisfying growing global demand for meat while meeting our climate targets,” he said.

The jumbo meatball on show in Amsterdam — sized somewhere between a softball and a volleyball — was for show only and had been glazed to ensure it didn’t get damaged on its journey from Sydney.

But when it was being prepared — first slow baked and then finished off on the outside with a blow torch — it smelled good.

“The folks who were there, they said the aroma was something similar to another prototype that we produced before, which was crocodile,” Noakesmith said. “So, super fascinating to think that adding the protein from an animal that went extinct 4,000 years ago gave it a totally unique and new aroma, something we haven’t smelled as a population for a very long time.”

___

Associated Press reporter Laura Ungar contributed from Louisville, Kentucky.

IHOP on Wednesday unveiled a revamped menu that includes more than a dozen new items and the return of its popular Cinn-A-Stack pancakes.

The pancake chain, which is owned by Applebee’s parent Dine Brands, cut about a third of its menu during pandemic lockdowns. Since then, the chain has slowly brought items back or introduced new ones, like burritos and bowls. Still, its menu remains about 15% smaller than it was previously.

The new menu, which will be available nationwide on April 3, spans breakfast, lunch and dinner and revives several items that disappeared during the pandemic, like the Cinn-A-Stack pancakes and Eggs Benedict. Those classics’ homecoming could help draw back diners who’ve cut back on their restaurant spending or have been buying their breakfast elsewhere.

IHOP reported same-store sales growth of 2% in the fourth quarter as price hikes helped offset traffic declines.

“[The menu] is much more focused, based on what our guests have told us that they’re looking for,” the company’s chief marketing officer, Kieran Donahue, told CNBC.

IHOP was fielding almost a dozen requests every week from customers asking for Cinna-A-Stack pancakes back on the menu, according to Donahue. The Eggs Benedict line is made with a new hollandaise sauce and includes classic ham, veggie, spicy poblano and bourbon bacon jam versions of the classic breakfast dish.

The restaurant will also expand into savory crepes, an idea that came straight from its franchisees, who operate all of IHOP’s locations. Crepe flavors will include cinnamon bun, fresh berry and chicken pesto.

Its Steakburger line also got an update and will include a four-cheese crisp and bourbon bacon jam options. Customers looking for surf over turf can order the crispy battered fish and shrimp platters, and diners wanting a lighter option can choose the fresh berry or chopped chicken salad.

The move to broaden the menu also required more training for employees. Donahue said bringing back old favorites, like the Eggs Benedict, meant reminding workers how to poach eggs, for example.

“But the beauty of how our menu comes together is that 90% of what we do is on the griddle,” she said.

The pancake chain’s menu overhaul comes as the broader industry seeks to lure back diners. Last year’s higher prices scared away customers who tightened their budgets, and eateries are looking to boost traffic in order to drive sales growth.

IHOP rival Denny’s recently revealed its own updated menu, made possible by recent kitchen renovations. Other chains have ramped up promotions. Subway is bringing back its Footlong Pass, while Red Lobster offered all-you-can-eat lobster at its Times Square location on Tuesday.

Despite how careful you might be with the foods you’re allergic to, it is possible that you’re still consuming foods every day that your body is sensitive to in other ways.

Food allergies are typically easy to detect because your body usually reacts immediately, and that reaction can be so severe that it requires medical attention, says Gill Hart, a biochemist and scientific director at YorkTest.

On the flip side, “food sensitivities are very different [and] take longer to generate,” says Hart. 

“So, you can eat something maybe on a Saturday, and it might not be until Tuesday that you even get a reaction.”

Food sensitivities are also known as food intolerances, and “reactions tend to be long-term and chronic,” she adds. They can present as a variety of symptoms, including irritable bowel syndrome and migraines, and most people react to five or six foods based on YorkTest results, Hart notes.

Is it a food allergy or a food sensitivity?

This chart features a side-by-side comparison of food allergies and food sensitivities to help distinguish the major differences between the two.

I took a food sensitivity test that picked up on something I eat weekly

As someone who’s allergic to pineapples, I’ve often wondered if there are other foods I should avoid.

So, I recently took a food sensitivity test by YorkTest. The process involved pricking my finger and shipping my blood sample off to be tested in a lab.

The results group food sensitivities into three categories:

• High reactivity
• Borderline
• Normal reactivity

Foods with a high reactivity label indicate clear food sensitivities.

My body isn’t a big fan of eggs

I typically eat a high-protein, plant-based diet. My meals often include either beans, peanut butter or pasta. If I do eat animal-based foods, it’s usually fish, shrimp and eggs.

I eat eggs twice a week — sometimes more — to make sure I’m getting enough protein. Before taking the test, I was already pretty aware of how my body reacts to eggs. I often experience symptoms of IBS and other digestive issues.

When I got the results of my test, I wasn’t entirely surprised to learn I have a sensitivity to eggs, but seeing it on paper made it harder to ignore.

Hart believes I can benefit from removing eggs from my diet, but that it isn’t as crucial as the steps I take to avoid the foods I’m allergic to.

“All we’re doing is giving you a starting point for an elimination diet. We’re not diagnosing anything or treating anything,” says Hart.

“We’re just saying if you wanted to try and remove some foods from your diet, we suggest you start with these particular foods.”

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Heart disease is the No. 1 killer of women in the United States, per the U.S. Centers for Disease Control and Prevention, though it was historically thought of as a “man’s problem,” TODAY.com previously reported.

The Mediterranean diet (or MedDiet for short) has been associated with a reduced risk of heart disease, but no systematic reviews have focused on this relationship in women — until now.

Researchers from the University of Sydney analyzed 16 studies looking at 22,495 women and found that the women who most closely followed a Mediterranean diet had a 24% lower incidence of heart disease, as well as a 23% lower risk of mortality.

The findings, which underscore the importance of diet in the prevention of heart disease and death among women, were recently published in the journal Heart.

The study results are not surprising, Dr. Icilma Fergus, director of cardiovascular disparities at Mount Sinai Medical Center, tells TODAY.com. Not only does a diet rich in plants and whole foods help with overall cardiovascular health, it also helps lower LDL (bad cholesterol) and blood sugar, Fergus adds.

What is the Mediterranean diet?

“The Mediterranean diet is focused on fiber-rich plant foods like fruits, vegetables, herbs, nut, seeds, beans, lentils, and whole grains,” Frances Largeman-Roth, registered dietitian nutritionist, tells TODAY.com.

Other mainstays include seafood and olive oil, says Largeman-Roth, as well as moderate amounts of dairy, eggs and poultry, and small amounts of red meat. “It does not emphasize processed foods, added sugars, saturated fat and refined carbohydrates (which have) all been shown to increase inflammation,” says Largeman-Roth.

Many foods in the Mediterranean diet provide nutrients that are linked with better heart health, says Largeman-Roth, and all the plants add up to a meaningful amount of fiber, which can lower cholesterol and improve digestion.

Some studies have found that the Mediterranean diet can have benefits for women in menopause, Largeman-Roth points out.

The Mediterranean diet is popular because it is simple, flexible and focuses on the addition of delicious foods rather than restriction, TODAY.com previously reported. It’s more of a lifestyle than a “diet,” the experts note.

So which foods included in the Mediterranean diet are some of the best choices for women eat for better heart health?

Walnuts

Walnuts are rich in omega-3 fatty acids, which have been shown to help improve cardiovascular health, per the American Heart Association, and lower the risk of heart disease and stroke. 

“Studies demonstrate that including walnuts in a healthy diet may play a role in helping maintain and improve both physical and cognitive health as we age,” says Largeman-Roth. 

“In women with metabolic risk factors (such as obesity, hypertension and high triglycerides), a Mediterranean diet that included both walnuts and almonds has been shown to help reduce maternal weight gain and reduce the risk of gestational diabetes,” says Largeman-Roth.

Dark leafy greens

Low levels of the mineral magnesium have been linked to elevated markers of inflammation, says Largeman-Roth, which can increase your risk of heart disease. Dark leafy greens are rich in magnesium, the experts note, and a great source of fiber and protein. 

These include spinach, bok choy, swiss chard, kale, arugula and mustard greens, many of which can be enjoyed both raw or cooked.

Mustard greens are particularly nutritious because they are very high in vitamin K, which is important for blood to clot properly, says Largeman-Roth.

“One cup of cooked mustard greens is packed with beta-carotene, lutein and zeaxanthin,” says Largeman-Roth, adding that these can help benefit eye health, as well.

Wild salmon

Regular intake of seafood (or twice weekly) is linked with a lower risk of cardiovascular events, says Largeman-Roth. “In one study, replacing 3% of calories from processed meat with seafood was linkedwith a 31% decreased risk of dying from cardiovascular disease,” she adds.

Not only does seafood have heart-healthy fats, it’s packed with protein and important nutrients for women like vitamin D, calcium and zinc, says Largeman-Roth, adding that fatty fish are the most beneficial for heart health — such as salmon, tuna and sardines.

Wild salmon in particular is packed with healthy monounsaturated fats and omega-3 fatty acids, says Fergus, which have been shown to reduce the risk of heart disease and stroke, per the AHA.

“Wild seafood tends to have a better ratio of omega-3 to omega-6 fatty acids,” says Largeman-Roth, adding that Sockeye salmon provides two types of omega-3 fatty acids (DHA and EPA) and has the highest vitamin D content of all salmon species. 

One observational study from the U.K. found a link between a diet high in fatty fish and legumes and a delayed onset of menopause, Largeman-Roth says.

Green peas

Legumes, a key component of the Mediterranean diet, include pulses, beans, lentils and peas, the experts note.

“Niacin is a B vitamin that is excellent for your heart because it increases HDL (good) cholesterol,” says Largeman-Roth, adding that foods rich in niacin include green peas, as well as avocados and pumpkin seeds. Green peas are an excellent heart healthy option to add to your diet, and they can be added to a variety of dishes for a pop of color and nutrients.

Some studies have shown that eating legumes three or more times per week was associated with decreased severity of menopausal symptoms, such as hot flashes or night sweats, says Largeman-Roth.

Olive oil

Olive oil is a cornerstone of the Mediterranean diet. “Rich in antioxidants and polyphenols, extra virgin olive oil is the least refined type of olive oil and provides anti-inflammatory benefits,” says Largeman-Roth. 

Among all edible plant oils, olive oil has the highest percentage of monounsaturated fat, which can help lower LDL, per the AHA, and it has also been shown to help lower blood pressure.

Olive oil is eaten widely throughout the Mediterranean, Largeman-Roth notes, and it can be used as the primary fat for both cooking and baking. It’s also a great base for salad dressings, she adds.

Chickpeas

Chickpeas or garbanzo beans are another food commonly found in Mediterranean cuisine. In addition to being a smart food for heart health, chickpeas are also helpful for maintaining a healthy weight and a healthy gut, says Largeman-Roth.

“Garbanzos are rich in both plant protein and fiber (soluble and insoluble), and also contain the B vitamin folate, as well as iron and phosphorus, which is important for bone health,” Largeman-Roth adds. The versatile legumes make a great addition to salads, soups, stews, curries and more.

Blueberries

“Berries are excellent because they’re loaded with great nutrients and antioxidants,” says Fergus. Blueberries contain high amounts of flavonoids, which have anti-inflammatory properties and have been shown to lower the risk of heart disease and blood pressure, per the AHA.

They’re also full of fiber and nutrients, the experts note, such as vitamin C, potassium and iron. “When the when the fruits are darker, you’re getting a lot of really great nutrients out of out of them,” says Fergus.

Butternut squash

“Potassium is another essential mineral for heart health, which is why it’s a cornerstone of the DASH (Dietary Approaches to Stop Hypertension) Diet, says Largeman-Roth. 

Potassium- and fiber-rich butternut squash is also full of carotenoids, which have been linked with a reduced risk of heart disease, the experts note.

It can be enjoyed on its own or as a rich base for soups and sauces.

Figs

“Whether you enjoy them fresh or dried, figs are a nutrient powerhouse,” says Largeman-Roth. These fiber-rich fruits are popular in Mediterranean cuisine and an important heart-healthy choice for women, the experts note.

One serving of figs (three to four) can provide five grams of fiber, 10% of your potassium needs for the day and 6% of your daily calcium needs, says Largeman-Roth. Figs also have a high concentration of phenolic compounds, which act as antioxidants, she adds.

Fresh figs can be enjoyed on their own or added to a variety of dishes, and dried figs are a good source of natural sugar to add to baked goods.

Barley

Whole grains, a key part of the Mediterranean diet, include brown rice, whole wheat, oats, quinoa, buckwheat and barley. 

All of these are beneficial thanks to their fiber and mineral content, says Largeman-Roth, but barley is the highest in fiber — particularly, a type of fiber called beta-glucan. “This helps reduce LDL cholesterol, stabilize blood sugar and support immune system function,” says Largeman-Roth. 

Barley also contains resistant starch, a type of carbohydrate that acts like fiber and helps you feel full longer, Largeman-Roth adds. Barley can be eaten on its own or added to salads or soups, and barley flour can be used in baked goods.

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On Monday, the Tifton location in south Georgia shared a flier on their social media announcing the decision.

“A fond farewell to this menu item,” the caption read. “We are spring cleaning here at Chick-fil-A and taking this opportunity to refresh our menu.”

The dish, which includes mix greens topped with a blend of shredded Monterey Jack, Cheddar, red peppers and tomatoes, is commonly paired with the popular chicken nuggets.

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Fans of the popular side salad who hoped the move would be contained to specific franchises will be disappointed to hear this decision applies to all locations. Customers who order the side salad between now and April 3 will receive fliers like the one posted by the Tifton location, according to TODAY.

A representative for Chick-fil-A, Inc. confirmed the menu omission to TODAY.

“Serving guests is at the heart of all we do at Chick-fil-A,” they said. “In order for our Restaurant Team Members to continue to deliver quality food and signature hospitality, at times we have to make difficult decisions to help simplify our menu. Starting April 3, the Chick-fil-A Side Salad will no longer be offered in our U.S. restaurants.”

A recent study shows that price of the fast food chain’s flagship Big Mac sandwich is hitting new highs.

CashNetUSA reviewed Big Mac prices in all 50 states to determine where customers pay the most and pay the least for the iconic burger with two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.

The most expensive Big Mac in the United States can be found in Hawaii, where it will run you $5.31 — a long way from its 1967 debut price of 45 cents. The cheapest, meanwhile, will require a road trip down to Mississippi where they sell for a comparatively cheap $3.91.

This is how much a Big Mac will cost you across the country.

Inflation has taken a toll on the cost of food over the past few years, with the price of ingredients, fuel and packaging all contributing to sticker shock at the register.

In fact, while meat, poultry, fish and egg prices fell 0.1% according to the latest data from the Labor Department, it's the first time that prices have gone down since December 2021.

While the Big Mac is still pricey in Hawaii, it's a steal compared to other parts of the world.

In Belgium, the sandwich costs $5.94, while Italian McDonald's diners are paying $7.13 for their Big Mac.

The cheapest Big Mac in the world can be found in Pakistan, according to CashNetUSA, where it costs just $1.91.

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The company will offer free ice cream on April 3 in honor of “Free Cone Day.”

Free ice cream cones will be offered at Ben & Jerry’s scoop shops between 12 p.m. and 8 p.m. (to find your nearest location, click here.)

The promotion dates back to 1979 when founders Ben Cohen and Jerry Greenfield gave away free ice cream cones at their first scoop shop location in Burlington, Vermont.

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The tradition was on pause for the last four years, but will return to Ben & Jerry’s ice cream shops this year.

Customers can try as many flavors as they want, as there is no limit on the number of free cones.

Ben & Jerry’s ice cream was founded in 1978 and is headquartered in Vermont. Ice cream products are now sold in 35 counties worldwide.

For more information on “Free Cone Day,” click here.

Wednesday’s Doodle marks the 16th anniversary of adobo’s inclusion in the Oxford English Dictionary’s quarterly word list update.

While there are many kinds of adobo in the Philippines, they all share the basic elements of marinated meat or vegetables braised into a stew. Common ingredients for adobo are vinegar, soy sauce, garlic, bay leaves and black pepper. Regional variations make their adobo sweet, sour or salty.

Locals in Visayas are known for the “adobong puti” (white adobo), considered by some to be the original indigenous style, which uses vinegar instead of soy sauce. In the northern part of the country, where coconut milk is a food staple, creamier adobo recipes like “adobong manok sa gata” (chicken adobo with coconut milk) are extremely popular. In other regions, some substitute meat with seafood like squid, or locally available vegetables like “kangkong” (water spinach) or “sitaw” (string beans).

The dish has evolved over the centuries and has spread worldwide. In a blog post, Google Doodle called adobo “a symbol and expression of Filipino pride that varies from region to region, family to family, palate to palate.”

The animated Doodle was illustrated by Anthony Irwin, the child of Filipino immigrants in the U.S. Irwin recalled his childhood inner struggles of the comfort he felt eating his ethnic food while also yearning to fit in.

“For children of immigrants, our relationship with our parents’ food is a complex one. On one hand, my mother’s cooking made me feel like I was exactly where I was supposed to be,” Irwin said. “It felt special and safe and warm. But on the other hand, most kids just want to fit in. Growing up in the U.S., I didn’t want my food to be special. I didn’t want to feel different. I just wanted to be like everyone else.”

He continued, “Now as an adult, I get to find all of these opportunities to be proud in ways childhood didn’t let me feel proud. I can claim Filipino food as a part of my culture and celebrate the connection it creates between my mother’s identity and my own.”

Try this chicken adobo and crispy banana fritters recipe from TODAY.com.

Now, Lunchables won’t only be available at grocery stores nationwide, but at schools where children can buy them directly or receive them through a free lunch program, Kraft Heinz announced Tuesday.

Starting this year, school administrators will be able to buy two different Lunchables offerings for the 2023-2024 school year: Turkey and Cheddar Cracker Stacker and Extra Cheesy Pizza, Kraft Heinz spokesperson Jenna Thornton told NBC News.

Thornton said the two Lunchables now meet National School Lunch Program guidelines and “have a specialized recipe that incorporates more protein and whole grains,” “reduced saturated fat and sodium, and an increased serving size.”

According to Kraft Heinz, the turkey and cheddar option comes in a 3.5-ounce container, includes 2-ounce equivalents of meat/meat alternative and 1-ounce equivalent of grain, and “meets whole grain rich criteria.” The pizza option is in a 5.05-ounce container and also includes 2-ounce equivalents of meat/meat alternative, 2-ounce equivalents of grain, 1/8 cup of red/orange vegetables and “meets whole grain rich criteria.”

Read the full story on NBCNews.com here.

Aside from just being tasty, it’s capturing people’s attention for the satisfying, ASMR-inducing crunch the combination achieves without spending any time in the freezer.

Golnar Ghavami, who goes by @golisdream on social media, started the trend in February after posting a video of herself assembling and eating it on TikTok.

In an interview with TODAY.com, the Los Angeles local says she decided to make this dessert — which she’s been eating for years — after coming home from a party.

“I came home and had a craving for a crunch,” she says. “I didn’t want anything salty, like a cracker or chips, and I said, ‘You know what, how about something sweet?’ Since I didn’t have dessert.”

“So, I went to the freezer, got my mango ice cream and Fruit Roll-Up and said, ‘You know, I’m gonna tape it and share it with people, they may like it,'” she adds.

And sure enough, they did. Her original TikTok has nearly 10 million views and people trying their own variations on the dessert left and right.

“You don’t have to put it in the freezer. But I like to. So it’s completely crunchy,” @trinhdoesthings commented on a video she posted of her participating in the trend. The same TikToker actually has a video from 2021 in which she makes a version of the treat.

While Ghavami doesn’t exactly remember when or where she found out about this combination (perhaps @trinhdoesthings’ 2021 video?), she says what she loves about the combination most about it is that it doesn’t require freezer time. And, she adds, you can make it using whatever flavor of ice cream and Fruit Roll-Ups you like.

“As I touch it, it crunches,” she says. “So why even bother to put it in the freezer or something to get so much cooler for the teeth. That was the whole purpose of it, not to put it in the freezer and it will still crunch.”

And it seems that crunch factor is what has resonated with people on TikTok.

“I gasped! Didn’t expect the crunch factor! Wow!” one TikToker commented on her video.

“omg the fruit roll up freezes that fast?? the ice cream was on there for so little and it was already crunchy???” another user commented.

Since going viral, Ghavami says she’s loved seeing people’s re-creations of the dessert. “I love the fact that people are loving it and enjoying it,” she says.

“The communication and the connection I have with these people is the most important thing,” she adds, talking about how her inbox has been flooded with positive messages.

One TikTok user, @alyssaabina, tried the dessert with a Blue Raspberry Fruit Roll-Up and Talenti mango sorbet. Another TikTok user, @hope_zuckerbrow, made hers with pineapple coconut ice cream with a tropical Fruit Roll-Up.

“That is good and it’s really fun,” she says after eating her combination.

In @_bossvin’s video, he uses vanilla ice cream.

“How does this taste so good?” he says as he takes a bite. “Insane. You’re getting so many different textures. You’re getting the crunchiness, the cold, all the sweet flavors. This is amazing.”

Caviar influencer and snack enthusiast Danielle Matzon (née Zaslavsky; @dzaslavsky on TikTok) tried the food challenge with her husband.

“This is really good,” she says as the dessert melts all over her hands, though she does achieve those coveted crunch sounds.

“Too Hot to Handle” and “Perfect Match” reality star Francesca Farago (@francescafarago on TikTok) also hopped on the trend, trying the treat with her boyfriend Jesse Sullivan and (off-screen) his kid Arlo.

“Oh my god, oh my god,” she says, diving in for a second round of the treat. They all conclude that vanilla ice cream is the way to go.

“This is really good. You guys have to try this,” Farago says.

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Hidden Valley Ranch announced Thursday that it is releasing a ranch-flavored ice cream later this month in collaboration with New York-based Van Leeuwen Ice Cream.

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The new flavor comes just in time for National Ranch Day on Friday.

“The Hidden Valley Ranch ice cream boasts the savory flavors of ranch, including buttermilk, flavorful herbs and a touch of sweetness, creating a delicious treat that pairs perfectly with salty snacks,” the company said.

They say the ice cream, just like ranch dip, can be enjoyed with your favorite salty snacks, like potato chips or pretzels.

The ice cream flavor will be sold at 3,500 Walmart stores beginning March 20, though it won’t be around for long. Sales will continue through May 28, the company says.

This ice cream release follows a trend of many U.S. companies releasing unexpected flavors or food variations in an effort to spike consumer interest and sales.

Baskin Robbins recently announced a chicken and waffles-flavored ice cream and earlier this month, Starbucks shared a new line of coffee drinks made with olive oil.

On Feb. 27, Reddit user u/MillennialModernMan posted a question on the r/Costco subreddit about an unfortunate trend they’ve noticed regarding the rotisserie chicken at Costco. In the post, titled “What’s up with the rotisserie chicken lately?,” the Redditor says the product tastes different than usual and wonders if anyone has answers.

“I was at Costco today and bought my rotisserie chicken just like every time I’m there,” they wrote. “We tasted it and it has a distinct chemical flavor to it, really off-putting. Same thing happened last time, about 3 weeks ago. This was never a problem before, been buying it for years, has something changed recently?”

The original poster doesn’t state specifically where they got their Costco chicken from, though their other posts imply they live on the West Coast. Other users agreed with the original poster’s assertion, taking to the comments section to share their experiences with the inflation-proof chicken.

“Thank you for posting this. I thought I was losing it/had Covid again when I tried a rotisserie chicken recently and it tasted…chemically and soapy? So odd,” replied one Redditor.

“Yes, I’ve noticed a distinct chlorine-like taste. I’ve stopped eating it, about a year(?) ago due to the strange chemical taste. I use the Albany, OR store,” wrote another Redditor.

“I’ve 100% have had the same thing happen,” another Redditor agreed. “The chicken has a chemical taste to it. Im guessing someone didn’t clean well enough after using the cleaning chemicals or something.”

Other Redditors offered another theory — that it might be about the type of chicken and the way it’s cooled after slaughter to prevent bacteria growth.

“At the warehouse i work at, i don’t know about other warehouses, but we get chicken from two suppliers,” posited another Redditor, adding that they refer to it as “bad chicken.”

“Deli worker here. We get two different types of chickens,” commented another Redditor. “One is our in-house brand from our processing plant in Nebraska. The other is foster farms. The foster farm chickens are of lower quality and tend to cook differently than ours. Which is (due to) the fact that they’re water cooled while ours are air chilled. Our chickens are raised in Nebraska, while fosters are from California. If your chicken is gross, it’s most likely due to the fact that it’s a foster farm chicken.”

A representative for Costco declined to comment to TODAY.com.

This isn’t the first time customers have posted on Reddit to inquire about a difference in the way their rotisserie chickens were tasting. In May 2022, a Redditor from Vancouver, Canada complained that their chicken “tasted so chemically,” wondering if other users felt the same way. Some users in California said they had the same experience.

In 2019, Costco opened a chicken facility in Nebraska that produces an astonishing 2 million chickens per week to be distributed to its stores. Still, that is only enough to fulfill 43% of its rotisserie supply — and 33% of its raw chicken supply, meaning that some customers’ chickens are supplied in other ways.

A rotisserie chicken taste test

Anecdotally, I was curious if these Redditors were onto something, as a fan of the rotisserie chicken beloved by meal preppers around the country and famously hated by chef David Chang.

So, on my lunch break, I drove on over to my local Costco in the Washington, D.C. area to find out for myself.

After trying a couple of pieces of the Kirkland chicken I purchased, I can only describe what I tasted as … chicken.

I really didn’t taste any difference from Costco chickens I’ve had in the past, and I have had tons of the stuff at this point. Personally, I have always noticed a little bit of a bitter note to the overall rotisserie chicken taste of Costco’s chicken that I know and love, but one can most likely attribute that to the Maillard reaction in the charred skin and nothing else.

Which isn’t to say that these Redditors aren’t tasting something chemically in their chickens — I just didn’t. But perhaps we got our chickens from different suppliers.

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I like Girl Scout cookies as much as the next guy — my favorites are Trefoils and Lemon-Ups — but I couldn’t imagine myself visiting the resale market to get my hands on a box.

So when we got the Raspberry Rallys in the office I was excited to try them out and see how they stacked up to their sister cookie, the Thin Mint.

They’re described as a “thin, crispy cookie infused with raspberry flavor, dipped in chocolaty coating.”

After tasting the Rallys for the first time, it was pretty evident why the Girl Scouts haven’t been able to keep it in stock. I’m not normally the biggest fan of mixing berry flavor with chocolate, but the suppliers at Little Brownie Bakers knocked it out of the park.

The cookies smell great, the crispy texture is nice and light and the chocolate coating isn’t too thick. They’re also appealing to look at, with the colorful pink interior standing in contrast to the chocolate coating.

As far as the level of quality that you can expect from a $5 box of cookies, this is as good as I could have hoped for.

Sticking them in the freezer — the way I prefer to enjoy my Thin Mints — resulted in a treat that was even better, and I had to stop myself from putting away an entire sleeve.

That said, I won’t be hopping onto eBay any time soon to stock up on some more. The Girl Scouts organization itself has released a statement criticizing resellers for “looking to make a profit off of the name without supporting our mission and the largest girl-led entrepreneurship program in the world.”

Plus, Lemon-Ups are still in stock.

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The Hershey Company will soon sell the plant-based milk chocolate confections – minus the milk. Instead, the chocolates are made with oats.

Hershey said some customers are looking for products they consider healthier or with fewer ingredients, including reduced sugar and plant-based options.

“Our purpose is to create more moments of goodness for consumers,” Teal Liu, Brand Manager of Better For You, The Hershey Company said in a statement. “Those moments are now more accessible for chocolate lovers looking for plant-based alternatives.”

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However, ditching the dairy won’t cut calories. While Hershey didn’t release all of the nutritional facts, the 1.4-ounce package of plant-based Reese’s Cups have 210 calories, according to The Associated Press. That’s the same number of calories as a 1.5-ounce package of traditional Reese’s Cups.

The plant-based Reese’s Peanut Butter Cups will go on sale later this month. The second offering, called Hershey’s Plant-Based Extra Creamy with Almonds and Sea Salt, will follow in April.

The plant-based versions will cost more. Hershey wouldn’t share details because it said retailers set final prices. But Rite Aid lists a 1.4-ounce package of two plant-based Reese’s Cups at $2.49; that’s about $1 more than consumers would pay for a regular package.

Mondelez International of Deerfield, Illinois, which owns the Swiss-born brand, said Monday that it’s in the process of adapting the packaging of Toblerone products to conform with strict rules in Switzerland about how products qualify for the coveted “Swissness” moniker — perceived by some as a standard of quality.

“The redesign of the packaging introduces a modernized and streamlined mountain logo that is consistent with the geometric and triangular aesthetic,” Mondelez spokeswoman Livia Kolmitz said in an email.

In June, the company announced plans to outsource production of some Toblerone chocolates later this year to Bratislava, the Slovak capital — where wages and the cost of living are far lower than in wealthy, expensive Switzerland.

The packaging change affects 35- and 50-gram (1.2- to 1.8-ounce) bars that will be made in Slovakia: Larger, 100-gram “tablets” will still be produced in Bern, the Swiss capital, the company says.

A law on “Swissness” of products was adopted in 2017 and aims to protect the cachet of Swiss manufacturing. When it comes to foods, two criteria have to be met: At least four-fifths of the raw materials that go into the product have to come from Switzerland, and the processing that gives a product its “essential characteristics” must be carried out in Switzerland.

The chocolate bar, made of honey and almond nougat, is distinctive for its triangular “peak” shape that evokes a mountain range and matching triangular packaging — sold in scores of countries and duty-free shops around the globe.

Toblerone has already been produced in other countries — notably late into the last century. The treat was invented 115 years ago by Swiss confectioner Theodor Tobler, with the brand name a fusion of the family name and the Italian word “torrone” — nougat.

Mondelez has already run into blowback from its changes to Toblerone in the past: A move years ago to widen the gaps between the chocolate peaks — reducing the weight of the bars but keeping the price the same, known as “shrinkflation” — fanned outrage in Britain, where the change mostly took effect.

The American ice cream chain debuted its “Chick’n & Waffles” flavor on Wednesday, featuring buttermilk waffle-flavored ice cream with chicken and waffle flavored bites. The ice cream is topped off with a maple bourbon swirl.

Don’t worry, the ice cream doesn’t actually contain fried chicken — it only mimics the flavor, the company said.

“Chick’n & Waffles is sure to blow your mind – and your taste buds this month – don’t bock it ‘til you try it,” the chain said.

The ice cream variation is Baskin Robbins’ flavor of the month for March.

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To celebrate the release, the company is hosting a bottomless ice cream brunch in New York City where customers can try the new flavor.

The event will take place on March 7 from 10 a.m. to 1 p.m. ET at the ice cream shop located at 1225 1st Avenue.

Baskin Robbins’ newest flavor is the latest in a trend of chain restaurants in the U.S. offering unique food items to attract customers.

Last month, Chick-Fil-A introduced a chicken-less cauliflower sandwich and this week, Starbucks announced new coffee drinks infused with olive oil.

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And while some believe they are partially filled because companies are trying to pull a fast one on you to maximize profits, there’s actually a legitimate justification for having extra air in the bag.

The empty space is intentional and helps protect the chips during its journey from the production plant to the store and then your home. This ensures that customers get as many full chips as possible and not a bag of crumbs, according to Joe Schwarcz, a chemistry professor at McGill University.

“These poor potato chips go through a rough travel schedule as they make their way from the producing facility to the store,” Schwarcz said. “They are jostled about and we don’t want to end up with a bag full of powdered potato chips.”

What’s more, Schwarcz says it’s actually not oxygen inside your chip bag.

“There is actually a reason why the bag looks the way that it does and why as soon as you open it, you hear as the air comes out. Well, it isn’t actually air. It’s pure nitrogen,” Schwarcz said.

According to Fred Caporaso, professor of food science at Chapman University, companies choose nitrogen to fill their snack bags because the gas is inert, meaning it doesn’t react with anything else, whereas the oxygen that it’s in the air will react with the oil in the chips, thus causing them to go rancid quickly.

This is why unopened bags of chips are still fresh two to three months later, thanks to nitrogen, Caporaso added. 

Ok, but now, why do companies put so much nitrogen in the bags? 

According to Caporaso, companies do this to avoid crushing any chips in the bag-sealing process. 

“You don’t want to have any chips to sit in the seal, which wouldn’t seal correctly,” Caporaso said. “So you have what we call ‘head space’, which is space where there’s no chip, but there’s air in there.”

And don’t worry, you’re not paying for it either. Chips are sold by weight and federal law requires manufactures to disclose the weight of the actual contents in order to “prevent unfair or deceptive packaging and labeling, according to the Fair Packaging and Labeling Act of 1967.

“If you look at the weight on the bag and you can get yourself a scale and weigh it, you’ll see that the chips weigh exactly what it says on the bag,” Schwarcz said. “There are a lot of food scams out there, but this is not one of them,” he concluded. 

Entries from Canada took the top two spots for Best Municipal Water on Saturday at the 33rd annual Berkeley Springs International Water Tasting. Clearbrook, British Columbia, a previous six-time champion, took home first place and North Muskoka, Ontario, finished second. St. Paris, Ohio, was third.

The top bottled water award went to 2019 winner Smeraldina Natural Artesian Water of Italy’s Mediterranean island of Sardinia. Hope Natural Spring Water of Halifax County, Virginia, finished second and Jano of Blanchard, New Brunswick, was third.

The sparkling water gold medal went to Dijamant Carbonated Mineral Water of Tešanj, Bosnia-Herzogovina.

Judges based their rankings on taste, odor, mouth feel and aftertaste. Nine judges chose among entries from 18 U.S. states, three Canadian provinces and 14 other countries.

Winners often use their prizes as bragging rights to promote their labels.

Entenmann’s, the over-120-year-old baked goods company, quietly reintroduced its plastic windowpane packaging to products in-store, causing folks on social media to celebrate.

Back in 2021, the maker of doughnuts, cakes, cookies and other pastries you can find in your local grocery store, announced a temporary change to its packaging that attracted a bit of consumer ire.

In an Oct. 21, 2021 statement, the company explained that its signature “window boxes” — the little cellophane window on each box that provides a peek of the sugary treats inside — would be taking a little hiatus due to unforeseen circumstances involving the facility that makes them.

“The next time you are shopping for your favorite Entenmann’s full-size products, you may notice the packaging looks a little bit different,” the statement reads. “The clear cellophane ‘window’ that has showcased its donuts, cookies and cakes for decades will be temporarily replaced by a photo of the sweet baked goods inside.” 

Entenmann’s also said that some products were to be placed in clear clamshell packaging.

According to the company, although there were no changes to any of its actual products, the shift in its look was in response to a material supply disruption caused by Hurricane Ida on Sept. 1, 2021. The facility that produces Entenmann’s packaging in Valley Forge, Pennsylvania was severely flooded when a dam near the facility burst, destroying 5,000 tons of packaging inventory and causing critical damage to the machinery that produced the boxes.

A representative for Entenmann’s also said the emergency had “serious implications” for its supply chain and caused a brief disruption in product availability, and that the change was meant to ensure that customers could keep enjoying Entenmann’s Hot Cross Buns, Devil’s Food Crumb Donuts and everything else it offers, without interruption.

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Still, that didn’t stop customers from sounding off on social media about the change, which appears to have lasted through most, if not all, of last year.

“Everything i have feared, supply chain has now come for the little window in the f—ing Entenmann’s box,” tweeted one person.

“@Entenmanns why yall got a fake window on the side of the choch chip cookies?” tweeted one user in December 2022, also making sure to tag Elon Musk, NASA and SpaceX in the tweet in the hope that they would get right on the pressing issue.

“THEY REMOVED THE YUM YUM WINDOW FROM ENTENMANN’S POUND CAKE!?!” shouted another person on Twitter.

“You can’t really tell by the photo but I feel personally attacked that Entenmann’s took away the little window & replaced it with a printed picture,” read one consumer’s tweet on Feb. 4, 2022. “Not cool.”

But the snack company’s consumer base is a loyal one, and folks stuck it out until the packaging returned. This can be summarized in a trio of tweets from a Twitter user and avid rich frosted doughnut lover @Gettin_snakey.

“Absurd they took away the plastic window for these @Entenmanns,” read the first tweet in the thread on Oct. 29, 2021. 

Some time later, that same user expressed their frustration by tweeting “Still no plastic window over a year later… @Entenmanns care to explain?” on Nov. 25, 2022. (Entenmann’s, for its part, did indeed respond to this, along with many other tweets.)

Finally, on Jan. 27, the Twitter user spoke again, this time much more positive in tone, considering the window box’s return had already been well underway.

“Want to thank @Entenmanns for staying true to their word and bringing back the window,” they tweeted, adding the hashtag #welcomebackthewindow. “I always knew the Entenmann’s empire would overcome the devastation of Hurricane Ida.”

Entenmann’s parent company, Grupo Bimbo, confirmed to TODAY.com that the window boxes have indeed returned to supermarket aisles.

“Entenmann’s is thrilled to return to our iconic window boxes!” Maureen Sticco, vice president and general manager of sweet baked goods for Bimbo Bakeries USA, tells TODAY.com. “We made the change out of necessity in September 2021 —  we experienced a material supply disruption caused by Hurricane Ida — and always planned to return to our original packaging. We are happy that time has arrived and love that our consumers are excited as well.”

Other companies have been through similar controversial packaging transformations. In 2009, Tropicana famously redesigned its recognizable orange-with-a-straw-in-it packaging to a less-iconic full glass of orange juice, causing sales to drop significantly, so they ended up switching it back.

Elsewhere, in the deli section, Hillshire Farm momentarily switched its lunch meat from red lids to tubs with clear lids in 2013, then reversed course. Although consumer feedback was positive, sales dropped, and the company — like Entenmann’s — switched back to the packaging the company was known for.

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“The Military Departments are hereby directed to notify Service members to avoid consumption of all poppy seeds,” Gilbert Cisneros, the under secretary of defense for personnel and readiness, said in a memo released Friday.

Although the idea that eating poppy seed can impact drug testing isn’t new, recent data suggests certain poppy seed varieties may have higher codeine levels than previously reported, according to the memo.

“Consumption of poppy seed products could cause a codeine positive urinalysis result and undermine the Department’s ability to identify illicit drug use,” Cisneros wrote.

“Substance misuse” has adverse effects on military readiness and safety, the memo said.

So for now, the warning prohibits troops from eating food products and baked goods containing poppy seeds — making various bagels, cakes and salad dressings off limits. Many foods also use poppy seeds as a spice.

Cisneros said the department will revise the policy as more information becomes available.

Since we’re all diehard fans, we enjoy most of the foods. But every once in a while, we get questions about what isn’t worth the hype.

Here are seven products I refuse to buy — and what to get instead:

1. Instant Cold Brew Coffee

What to buy instead: Organic Cold Brew Coffee, $5.49

Trader Joe’s Instant Cold Brew Coffee is a fine, dark powder made of 100% Arabica coffee beans. But no matter how much powder I use, the result always tastes watered down.

I prefer the Organic Cold Brew Coffee, which is seeped for 20 hours, mixed with espresso, and finished with a nitrogen fusion. It’s slightly more expensive, but comes ready-to-drink and has that smooth taste you typically find at a coffee shop.

2. Pesto alla Genovese

What to buy instead: Vegan Kale, Cashew & Basil Pesto, $3.99

I have a few problems with the Pesto alla Genovese: It’s oily, salty and has a weak basil flavor.

But the Vegan Kale, Cashew & Basil Pesto sauce is a customer favorite. It has more of a nutty, rich taste. And because it’s thicker, you can use it as a sandwich spread.

3. Chicken Tikka Masala (refrigerated)

What to buy instead: Frozen Chicken Tikka Masala, $4.49

The frozen Chicken Tikka Masala reigns over the version in the refrigerated aisle. It’s much more seasoned and tastes closer to the traditional sauce. I also love how flavorful and fragrant the rice is.

4. Shredded Hashbrowns

What to buy instead: Hashbrowns, $2.49

I prefer Trader Joe’s hashbrown patties over its shredded version, which tends to clump up in the bag and is more difficult to prepare.

The patties are perfectly portioned and easy to pan fry or cook in the air fryer. I’ve seen people use them as buns for egg sandwiches, in breakfast burritos, or just as a side dish.

5. Southwest Salad

What to get instead: Southwestern Chopped Salad Kit, $3.69

Customers are usually torn between the ready-to-eat Southwest Salad (that comes in a plastic container) and the bagged kit.

I always get the bagged version, which has a bigger portion size and an overall fresher flavor. I like to dress it up with an avocado, more Cotija cheese and some chicken.

6. Korean Short Ribs

What to buy instead: Bool Kogi Korean-Inspired Sesame Marinated Boneless Beef Ribs, $12.99 per pound

The Korean short ribs have a healthy amount of bones and nerves that can make them chewy and difficult to eat.

Instead, I’ll spend a few extra bucks on the “Bool Kogi” marinated beef ribs. It’s a great source of protein and is easy to grill. I usually enjoy it over rice.

7. Poppy Pinot Noir

What to buy instead: Loudenotte Cuvée Réservée Pinot Noir, $6.99

The Poppy Pinot Noir isn’t bad, but it’s more expensive than the Loudenotte, which we often recommend at the store.

The Loudenotte is medium-bodied with notes of red cherry and mint. It’s also more complex and less acidic than the Poppy.

Christian Beltran is a senior at the University of California, Los Angeles majoring in psychology. He works at a Trader Joe’s nearby. During his free time, he likes to hang out with his friends and go to the gym. Follow him @christianfromtraderjoes.

*The opinions expressed here by CNBC Make It contributors are their own, not necessarily those of CNBC Make It or the contributors’ employers.

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McDonald’s is expanding its McPlant line with another Beyond Meat item.

The fast-food giant announced Wednesday that customers in Germany will be able to order plant-based McPlant Nuggets starting Feb. 22. McDonald’s, which has more than 1,400 locations in Germany, is also adding the McPlant burger to the country’s menu.

The launch comes just days before the two-year anniversary of the companies announcing their three-year deal for Beyond to become the preferred patty supplier for McDonald’s McPlant burger. Since then, the burger has been permanently added to menus in the United Kingdom, Ireland, Austria, the Netherlands and now Germany.

McDonald’s and Beyond worked together to create the new plant-based nuggets and tested them in nine restaurants in Stuttgart in August. The nuggets are made from peas, corn, wheat and tempura breading. Beyond has had a chicken substitute available in restaurants since mid-2021, when the company rolled out its revamped recipe.

But it looks unlikely at this point that U.S. customers will get the chance to try the new McPlant Nuggets for themselves at the company’s roughly 14,000 domestic locations. McDonald’s and Beyond ended their U.S. test of the McPlant burger in 2022 and haven’t announced any plans for additional testing or a nationwide launch. BTIG analyst Peter Saleh wrote in a research note last June that the sales were disappointing.

Rival Chick-fil-A announced last week it’s testing a cauliflower version of its chicken sandwich as it seeks to appeal to health-conscious customers.

Shares of Beyond have shed nearly three-quarters of their value over the last year, dragging its market value down to $1.08 billion. Wall Street has become skeptical of the company’s long-term growth opportunities as grocery and restaurant sales lag. In October, Beyond said it would lay off roughly a fifth of its workforce.

However, Beyond’s stock, which has experienced volatility ever since its public market debut in 2019, closed Wednesday up 12% prior to the announcement. The company is expected to report its fourth-quarter results on Feb. 23 after the bell.

Out of all the crazy food brand collabs, this one actually works.

Think Pepsi Vanilla or Pepsi Cherry Vanilla. A “pillowy-soft and sweet” marshmallow cola flavor sounds surprisingly delicious.

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When the limited-edition flavor debuted in 2021, the only way to try it was to win it in a contest, as only 3,000 cans were made.

This year, you can find the bright yellow packaging at retailers nationwide in 7.5 oz Pepsi mini-can multipacks and 20 oz. bottles.

“The collaboration is truly unparalleled – a delicious and refreshing treat, celebrated by two loyal fanbases, that brings unapologetic enjoyment to Pepsi and Peeps lovers all over the country,” said Katelyn Meola, Director – brand Pepsi. “Since only a few fans were able to get their hands on the coveted cans last time, we’re thrilled to give everyone across the country the chance to indulge in Pepsi x Peeps this time around.”

To celebrate the launch and kick off the Spring season, a virtual augmented reality egg hunt is taking place over on Snapchat where fans can unlock prizes, including a spring trip for two and exclusive Pepsi x Peeps merchandise. 

To participate in the egg hunt, you’ll have to purchase a can or bottle of the Pepsi x Peeps product and scan the AR lens to unlock a code and find out if you’ve instantly won a prize.

Peeps aren’t just for Easter anymore. In recent years, the brand has released flavors like Pumpkin Spice, Pancakes & Syrup, Caramel Apple, Sour Watermelon, Bubblegum and lots of other wild combinations.

“The Peeps brand is always looking for new and exciting ways to bring our delicious Marshmallow flavor to fans, and the partnership with Pepsi is truly a groundbreaking way for them to express their Peepsonality,” said Peeps Brand Manager Caitlin Servian.

On Feb. 12, host of the big game, State Farm Stadium in Glendale, Arizona, will be serving truckloads of grub to tens of thousands of fans in attendance — and even more will be chowed down on outside at an annual, star-studded tailgating event. But what happens to all that leftover food?

On-site to save the leftovers of the estimated 140,000 pounds of food generated by the Super Bowl is the Food Recovery Network (FRN), a nonprofit organization committed to reducing food waste by sourcing and receiving donations of excess food from sources from college campuses to the National Association of Realtors — and this weekend, the Super Bowl.

“Last year, we recovered about 2,000 pounds of food,” Regina Anderson, executive director of FRN, tells TODAY.com about the 2022 Players Tailgate, which was hosted by Guy Fieri and served cheeseburgers, chicken wings and plenty of fresh seafood.

“This was like crab legs, scallops, ahi tuna and high-end seafood, but it was also whole milk, butter, lots of eggs that were just the raw ingredients that we were able to recover,” Anderson says.

When the Super Bowl kicks off at 6:30 p.m., Anderson and a spritely team of 11 will already be undertaking an endurance test of their own — loading thousands of pounds of leftover food onto trucks.

The team, made mostly of college student volunteers, needs to act fast, completing their objective before the two-hour FDA-guided window for perishables closes, rendering the food non-donatable.

“We have refrigerated trucks that we rented,” Anderson says, noting that she has been working with the event organizer on logistics. Anderson says last year’s surplus was brought over to the Mission in Inglewood, California, and for this year’s event, a similar collection plan has been planned in advance. “As they get filled up, we’ll bring them to the Phoenix Rescue Mission,” she says.

This Sunday, the Players Tailgate will take place right outside State Farm Stadium. The pregame fete is hosted by chef Bobby Flay and will offer luxury bites from him and several other celebrity chefs. The event also boasts the opportunity to mingle with more than 70 NFL players like the Broncos’ Jerry Jeudy and the Dolphins’ Tyreek Hill.

Tickets for this year’s event are going for $875 per person and $499 for youths under 15. According to the event’s main organizer, tickets always sell out, and this year is no exception.

“First year, we had maybe 400 people. This year, we’ll have 2,500 people,” Kyle Kinnett, CEO of Bullseye Event Group tells TODAY.com, adding that the event rolls out 65,000 square feet of red carpet for guests to enjoy the culinary stylings of chefs like Flay, Michael Voltaggio, Brooke Williamson and Rocco DiSpirito, among others.

Kinnett says that before FRN came around, thinking about how much to order to avoid wasting money and perfectly good food was at the top of his mind while planning tailgates around the country with his NFL partners.

“I lose sleep at night, trying to nail that number so I don’t have waste,” Kinnett says. “But here, it’s super cool. It’s a good way for me to give back and not worry about it.”

This year’s event menu includes spit-roasted red chile pork tostada nachos with green chile queso, lobster and black truffle grilled cheeses, pickle-brined chicken thighs with ranch and caviar, and deep-fried lobster. That five-star menu is sure to whet a lot of appetites during the Players Tailgate, and thanks to Anderson and Kinnett, appetites will be satiated afterwards, too.

“It’s changed my perspective on all this. I didn’t want any excess. Now I want to donate 10,000 pounds of food,” Kinnett says. “Who they’re providing the food to gets pushed aside when a Super Bowl rolls into town. Everybody should have a Super Bowl experience.”

Anderson and Kinnett both say that they are committed to continuing to facilitate food donations via the biggest football event of the year every year. Anderson and Kinnett both even have plans already in motion for next year’s Super Bowl, which for the first time will be held in Las Vegas.

“What is so wonderful about Bullseye is they go wherever the Super Bowl is as it changes location,” Anderson says.

“They knew that wherever they were hosting their tailgate party, they wanted to make sure that all the high-end food that the celebrity chefs at this event were not using was actually recovered,” she adds. “Even an event that changes location from year to year can still have a recovery plan in place.”

As the FRN points out on its website, about 40% of food produced in the United States goes to waste, yet one in eight Americans experience food insecurity. Anderson says the organization’s mission is to combat those statistics.

She says the organization utilizes university cafeterias, corporate dining and for the second year in a row, fresh food steps from the Super Bowl.

“We make sure that that food gets to where it needs to go,” Anderson says.  “Anywhere where there is food, we can help.”

This story first appeared on TODAY.com. More from TODAY:

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Your Super Bowl party might cost less than you think despite inflation being on the rise.

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Here’s how much some of your Super Bowl favorites will cost this year: 

Chicken wings

Name a better combination than American football and chicken wings. 

With more people gathering for the big game this year, the National Chicken Council projects that Americans will eat 1.45 billion chicken wings during Super Bowl weekend, a 2% increase from last year, which comes out to about 84 million more wings.

Whole chicken wings cost $2.82 per pound at U.S. major retail stores this week, according to the USDA. This cost is down from $3.87 per pound this time last year.

It looks like wings will still be king this year.

Ground beef

Extra lean ground beef is selling for $5.68 per pound this week, a roughly 14% drop in price compared to last year, according to the USDA. 

Avocados

Chipotle may still be charging extra for guacamole, but the good news is that the national average price of avocado is $0.95 per pound, down from $1.24 per pound last year.

What Super Bowl Staples Cost More This Year?

While filling up on wings and guac won't break your wallet, think twice about what party beverages to put in your cooler.

Here are some drinks that are pricier than before:

Beer:

Beer is 11% more expensive than last year, according to a recent Wells Fargo Super Bowl Food Report. Wine is only up 4%, making it a good alternative to beer this year.

Soft drinks:

Soft drinks prices are up 25% due to ingredients and shipping costs, but prices for two-liter bottles remain affordable at $2.13 each, the report shows.

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But it can also be a good time to celebrate our love of great deals on favorite meals and snacks. From BOGO deals to heart-shaped treats and freebies, restaurants nationwide are celebrating Valentine’s Day in the sweetest ways.

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Amy’s Drive Thru

Start the day on a sweet note. Buy one milkshake and receive a second one free when ordering through the Amy’s Drive Thru app using code SHAKELOVE on February 14.

Auntie Anne’s

If you are an Auntie Anne’s Rewards member, you can get a free Original Pretzel with the purchase of Mini Pretzel Dogs and a drink now through April 30. The chain will also be offering a BOGO Original and Cinnamon Sugar Pretzel and $5 off any Pretzel Bucket, only on February 14.

Bojangles

The Heart-Shaped Bo Berry Biscuits are back, and while price varies by location, the deal is generally running at 2 for $2. A perfect way to start the day!

Burger King

What’s better than one Whopper? Two, of course. Get a BOGO Whopper on Valentine’s Day, at Burger King if you are a Royal Perks member. Redeem the deal with a coupon available via the offers tab in the BK app and online at bk.com.

Capital Tacos

Get a free mini churros dessert on Valentine’s Day by professing your love to someone (or to Capital Tacos) with a note, flowers, ballad, or something else creative. Being romantic pays!

Cinnabon

This sweet chain will be offering a special bundle featuring two classic rolls and two cold brew coffees for just $15 through March 1.

Cotton Patch Café

Through February 14, order off the two for $23 menu and get a free Dr. Pepper Cake. This offer is available at every Cotton Patch Cafe location and for dine-in only.

Edible

Through February 10, Edible is offering up to 30% off select Valentine’s Day items for delivery and pick up.

Fogo de Chão

Show your love with an epic Brazilian dinner. When guests dine-in on Valentine’s Day they will receive a gift card for a complimentary churrasco experience.

Habit Burger Grill

Love is pretty cheesy, and that’s sometimes a very good thing. This Valentine’s Day, this chain will be offering a $5 Double Char with Cheese for Habit Mobile App users.

Honeygrow

This chain will be running a BOGO special on its Brownie Crumble Honeybar. You can claim the offer online or in store.

Jamba

Feeling thirsty? Get $2 off of two smoothies, juices and bowls for Jamba rewards members, only on February 14.

Kolache Factory

Kolache Factory will honor Valentine’s Day with a BOGO offer for one day only on Tuesday, February 14. Buy any kolache (except Polish varieties and specialty items) and get one free. Just show the cashier the deal on any social media site, like Facebook, Instagram, or Twitter for the deal.

Lenny & Larry’s

The originators of the protein cookie are offering 20% off site wide from February 8 through February 14 with code LOVE20.

Lou Malnati’s

Nothing says loving like a classic deep dish pizza. On February 14, the iconic Chicago restaurant is offering 15% off on any heart-shaped pizza pack and more through Tastes of Chicago.

Peet’s Coffee

Start the day with a caffeine buzz. This chain is offering 15% off all orders at peets.com as well as free shipping on orders $25+.

Piada Italian Street Food

Make date night extra delicious. Get a BOGO on any regular entrée from 5-10 pm on Valentine’s Day, online and in-app only.

Pie Five Pizza

This Valentine’s Day, the pizza chain is offering a BOGO personal pizza. This deal is available on February 14 only.

Potbelly

Perks members get a free cookie with an entree purchase on Valentine’s Day. Guests can choose any cookie, but the Red Velvet Cookie will only be available while supplies last.

Round Table Pizza

Get a $5 medium pizza with one topping (dine-in, carryout and delivery) on February 14 with a purchase of a large specialty pizza at regular price with the code LOVE5.

Schlotzsky’s

Get extra sweet this Valentine’s Day with a BOGO Cinnabon offer. On Valentine’s Day, Schlotzsky’s will be offering Schlotzsky’s rewards members buy one, get one free Cinnabon at participating locations.

Van Leeuwen

In celebration of Valentine’s Day, Van Leeuwen will offer a special free pink whipped cream topping at all scoop shops, and a free Oishii Omakase berry topping at its Rockefeller Center (NY) location and Studio City (LA) location.

Wendy’s

Between February 13 and February 19, get a free any size fry with any mobile order purchase.

This story first appeared on TODAY.com. More from TODAY:

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Chick-fil-A will soon begin testing its first plant-forward entrée, the Chick-fil-A Cauliflower Sandwich.

What is the Chick-fil-A Cauliflower Sandwich?

It’s made with a real cauliflower filet and prepared similarly to the chicken sandwich. It’s marinated, breaded with their seasoning, pressure-cooked, and served on a toasted buttered bun with two dill pickle chips.

“Guests told us they wanted to add more vegetables into their diets, and they wanted a plant-forward entrée that tasted uniquely Chick-fil-A,” said Leslie Neslage, director of menu and packaging at Chick-fil-A. “Our new sandwich is made with the highest quality ingredients and whole vegetables.”

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So, Why Cauliflower?

“Our culinary team brainstormed and explored everything from mushrooms to chickpeas to chopped vegetables formed into patties, but we kept coming back to the cauliflower filet,” Stuart Tracy, Chick-fil-A principal culinary developer said.

What Does the Chick-fil-A Cauliflower Sandwich Taste Like?

We haven’t had a chance to try it ourselves, but here’s what Chick-fil-A says:

“At first bite, you can expect a lot of flavor,” said Tracy. “Reminiscent of the original Chick-fil-A Chicken Sandwich, the Cauliflower Sandwich is paired with two pickle chips and sandwiched between toasted, buttery buns. It’s a really delicious and satisfying sandwich.”

Where Can I Find the Chick-fil-A Cauliflower Sandwich?

Starting Monday, February 13, Chick-fil-A will test its cauliflower sandwich in these three markets: Denver, Charleston, South Carolina, and North Carolina’s Greensboro-Triad region.

Is the Chick-fil-A Cauliflower Sandwich Vegetarian?

Not really. Milk and eggs are included in the preparation process of the Chick-fil-A Cauliflower Sandwich. The company says they do not designate vegetarian-only preparation surfaces.

The distinctively smelling chain will now slice its sandwich meat in-store, and its meat will be batch-sliced in restaurants daily — a first for the company. The company first told Restaurant Business Online in August 2022 about its plan to add automatic slicers in all 22,000 of its restaurants and, in the time since, has started by adding them by region.

The chain’s past process was shipping pre-sliced meat to each of its locations. As recently as fall 2022, competitors like Jersey Mike’s highlighted their own in-store meat-slicing in their advertising, so Subway hopes this move sharpens its image. But unlike Jersey Mike’s, whose workers slice the meat to order, Subway’s staff will batch-slice meat in the mornings and afternoons.

“As part of Subway’s ongoing transformation journey, we are rolling out deli meat slicers to restaurants across the U.S., elevating the quality of our protein offerings even further,” a Subway spokesperson tells TODAY.com. “Our goal is to have freshly sliced meats in all U.S. restaurants by summer 2023.”

On the worker side, the new slicers have been a frequent bit of discussion, at least on the r/Subway subreddit. On r/Subway, multiple posts discuss how workflow may change for employees, trepidation concerning the machines and talk on whether or not all employees will be required to operate the machines.

For its part, Subway confirms that employees must be at least 18 years old to operate slicers in all its stores, adhering to the Occupational Safety and Health Administration’s standards that follow the the Fair Labor Standards Act.

Subway’s latest reimaging effort comes at the tail end of many changes to the 57-year-old company, including a 2021 campaign to update and strengthen its offerings called the “Eat Fresh Refresh” initiative. In July 2022, Subway announced The Subway Series, a lineup of 12 all-new signature sandwiches which can be ordered by name or number.

Subway CEO John Chidsey also told CNN last week that sales from its Subway Series menu now account for 20% of total sales. He also added that he could “see down the road” that sales could reach up to half of Subway’s business, but what he was “most excited” about were the chain’s new slicers.

“We were one of the few, if only, sub shop that didn’t slice in restaurant. Not only does it give the guest a better perception of seeing the nice, fluffy meat, but we save a lot of money since we were paying a lot of money to have it sliced upstream,” Chidsey said to CNN, adding that cost savings will be reinvested into Subway’s upcoming menu changes.

The latest improvement to its process also comes with the news that the sandwich chain has begun exploring a sale of the company which could value the sandwich chain at more than $10 billion, according to a Jan. 11 report by the Wall Street Journal.

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Pizza is such a national treasure that it’s no surprise it has a holiday in its honor. On February 9, we celebrate National Pizza Day. Restaurants nationwide are honoring this delicious handheld meal with a variety of freebies and discounts.

7-Eleven and Stripes

In honor of National Pizza Day, 7-Eleven and Stripes will be offering 7Rewards loyalty members a whole cheese or pepperoni pizza for just $7. This offer is also available for delivery through the 7NOW app.

Bar Louie

What is better than pizza? A pizza that’s half price! On National Pizza Day, Bar Louie guests will score 50% off flatbreads during happy hour.

Bertucci’s Brick Oven Pizza & Pasta

On February 9, enjoy pizza for 50% off if you are an E-Club member.

BRAVO! Italian Kitchen

BRAVO! Italian Kitchen will offer its flatbreads for 50% off to E-Club members on February 9.

Brio Italian Grille

On February 9, stop by Brio for 50% off flatbreads for E-club members.

Buca di Beppo

Pizza lovers have added reason to stop by Buca di Beppo on February 9, because they will enjoy pizza for 50% off if they are E-club members.

Cali’flour Foods

Sometimes the most fun pizzas are the ones we make at home. Get 20% off all pizza crusts and flatbreads in honor of National Pizza Day through February 9 with code cfpizzaday2023.

El Torito

Try a free Mexican-style pizza! Mexican Pizza is made with a crispy tortilla with black beans and jack cheese, and topped with pico de gallo, cilantro, red onion, cotija cheese, and jalapeños. Use code Pizza Day to enjoy one free pizza per table with any entrée purchase.

Gopuff

The Mean Tomato is Gopuff Kitchen’s pizza brand. From February 6 through February 12, all pizzas will be on sale for $8.99 and include 50% off wings with any pizza purchase.

Home Run Inn

Home Run Inn (HRI) will give a free frozen pizza to anyone with the initials “H.R.I.” to celebrate the holiday with those who share its monogram. To redeem, those with initials H.R.I. can submit proof of valid photo ID with matching mailing address to Home Run Inn’s Instagram page by 11:59 PM CST on February 9.

Hungry Howie’s

Hungry Howie’s is celebrating National Pizza Day with a Mix & Match deal which includes two $6.99 selections from the Mix & Match offerings list. This offer is available at select locations.

Jet’s Pizza

This chain will be doing 15% off full orders on National Pizza Day when ordered via their text function.

Matchbox

At this chain, kids under 10 will get a free 10″ cheese pizza with the purchase of any adult entree. In addition, for the month of February, in honor of Black History Month, $1 per pizza sold goes to the United Negro College Fund scholarship program.

Papa Gino’s Pizzeria

Enjoy two or more small cheese pizzas for $8.99 each using code 9204 at checkout on National Pizza Day.

Round Table Pizza

On National Pizza Day, rewards members will be surprised with a special deal of either 10%, 15% or 20% off, valid at participating locations for dine-in, carry-out and delivery.

Sam’s Club

On February 9, Sam’s Club is offering $1 off its handmade Member’s Mark 16” pizza at club cafés across the US. The pizza will only be $7.98 ($1 off the original $8.98 price) from February 9 through February 12.

Schlotzsky’s

For National Pizza Day, Schlotzsky’s is offering BOGO pizza for rewards members when ordering online, in-store, or through the Schlotzsky’s Rewards App at participating locations nationwide.

Slice

Slice is once again offering $5 off your first order on the Slice app (with a minimum order of $25) in honor of National Pizza Day. Use code PIZZADAY2023 to redeem.

This story first appeared on TODAY.com. More from TODAY:

• Subway will no longer make its sandwiches with pre-sliced meat
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If you’re doing some last-minute shopping for chicken wings to accompany your Super Bowl LVII feast and you’re not quite sure what flavor to select, don’t fret.

Chicken, in particular, has been a personal specialty of mine for an extensive time, and as someone who frequents Buffalo Wild Wings for major sporting events, my judgment might solve your wing crisis.

Ahead of the Philadelphia Eagles-Kansas City Chiefs showdown on Sunday, let’s rank the top five wing flavors being searched in the United States this week (according to Google Trends) from worst to best: 

5. Buffalo Chicken

Buffalo chicken is far from the worst wing flavor you could pick. But in this specific list, it unfortunately comes in last.

It comes down to a matter of preference, of course. If you prefer the amalgamation of tanginess and spice, look no further than the orange-red look of buffalo chicken. 

4. BBQ

Most people know what barbeque-flavored food tastes like. Depending on how you make it, it can taste thick and savory, and the texture of such wings is similar.

Variations of barbeque, such as sweet barbeque, exist and is a personal preference over the original taste, but it comes in fourth.

3. Teriyaki

Teriyaki is another flavor most might be familiar with. There’s a rich sweetness to it that meshes with saltiness. 

It’s not surprising that teriyaki sauce contains soy sauce as a key ingredient, which helps bolster the taste to top the previous two flavors in this ranking.

2. Lemon Pepper

Lemon pepper brings uniqueness to the wing table that hasn’t yet emerged on this list. Based on the seasoning that combines salt, black pepper and lemon peels, it adds a distinct personality to wings.

The lemon zest gives the wing a bold citrus taste, the black pepper and salt form a crispy texture on the exterior to make it stand out. It might not be your thing if you’re not a citrus fan – it’s not exactly a sour feel – but it’s certainly one of the elites in the business. 

1. Honey Garlic

Honey garlic is exactly how it reads: it fuses the pungent taste of garlic with the liquid sweetness of honey. 

It also usually features soy and ginger to add to the flavor, and the honey prevents the wing from tasting dry. It’s not a household name compared to the likes of teriyaki and barbeque, but if you’re looking for a change of pace to impress your friends and family, mix it up with some honey garlic.

Starting Feb. 10, Shake Shack restaurants nationwide will be offering a trio of items made using white truffle: a beef burger, a mushroom burger and fries served with white truffle sauce.

The Danny Meyer-founded chain calls its latest specialty menu an effort to bring an ingredient traditionally found in fine dining restaurants to the masses.

“We thought it was something that nobody else could do in the way we could do it,” Shake Shack chief marketing officer Jay Livingston tells CNBC Make It. “We’re always trying to highlight great flavors and really unique ingredients, including ingredients that you couldn’t find in a fast casual kind of environment.”

Shake Shack’s White Truffle menu

• White Truffle Burger: Fontina cheeseburger, white truffle sauce, crispy sweet onions on a toasted potato bun (starts at $8.99)

• White Truffle ‘Shroom Burger: Crisp-fried Portobello mushroom filled with melted muenster and cheddar cheeses, white truffle sauce, shredded lettuce on a toasted potato bun (starts at $8.99)

• Parmesan Fries with White Truffle Sauce: Crinkle cut fries with parmesan cheese and a side of white truffle sauce (starts at $4.69)

It’s not Shake Shack’s first experience with truffle — the restaurant had a limited edition black truffle menu in late 2021 — but it’s the first time it has worked with white truffle, which Livingston said can cost nearly four time as as much as its black counterpart.

The company worked with luxury food importer Regalis Foods to come up with a way to incorporate white truffle into its menus without asking customers to break the bank and also avoiding the artificial flavors that cheaper truffle oils use.

“They found a way to turn it into a sauce with some olive oil in a way that was both really natural but also cost effective for our price point,” Livingston says.

Shake Shack will offer the menu for about three months, though Livingston noted that availability will ultimately be decided by customer demand.

“The last time [we did truffle] it ran short quite a bit,” he says. “So we never know what the demand will be, but we hope to have it up for about two and a half to three months.”

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