Well, that day is finally here! Costco just dropped a brand-new dessert and brought back a fan-favorite cake, and let’s just say they’re going to make your Costco membership worth it. They’re also going to make you the hit of any get-together you bring them to, including your Easter celebrations.

Read on to discover the two sweet treats destined to become your favorites this spring.

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What new sweet treat is debuting at Costco this spring?

Raspberry-filled cookies, which already have a cult following. These oversized, bakery-style treats have a soft, almost cake-like base with a swirl of sweet-tart raspberry filling, and they come in a 15-count pack for $10.99. Translation: They’re perfect for sharing … or keeping all to yourself for the week (no judgment here).

So how do they taste? One TikToker summed it up simply, saying, “They taste like Pop-Tarts.” And another confessed, “Those are SO good that I literally ban myself from buying them. I’ll eat the whole box in one sitting.”

Shoppers are even comparing them to the Crumbl-style cookies that disappeared from Costco shelves around 2021 and fans still pine for. So grab a box of these before they disappear and become the next thing everyone wishes they’d stocked up on.

Which returning dessert is everyone excited about?

@anidaslajaunie Ok I loved this tiramisu cheesecake from @Costco Wholesale #cheesecake #tiramisu #costco #costcofinds ♬ original sound – Anidas | Foodie

Costco’s tiramisu cheesecake, a fan favorite that’s back after more than a year off shelves. Priced between $22.99 to $23.99, depending on location, the cake is a full-on showstopper: a graham cracker and cocoa crust, a cold-brew cheesecake layer and a mascarpone whipped topping finished with cocoa powder.

TikToker Anidas couldn’t hide his delight in a taste-test. His main reaction to the “really nice coffee flavor” and “crunchy” crust? Mmmmm. The man looks like he’s in heaven!

And commenters on his video agree. One person wrote, “Omg tried this the other day and it was SOOO GOOD!” Another immediately made the case for an anytime treat: “Omg yum! And since it’s coffee flavored, it’s perfect for breakfast.” We love a good rationalization … and we’re in!

When will these items be available—and how long will they be sticking around?

Lucky for you, they’ve already started popping up in Costco bakeries, but don’t expect them to stick around for too long. While Costco hasn’t shared an official end date, seasonal bakery items like these typically last for just a few weeks or months, depending on demand and how quickly stores sell through inventory.

If you can’t find these desserts, what are good backups?

Can’t snag those seasonal sweets? Try one of these crowd-pleasing dessert standbys instead.

• Kirkland Signature Cheesecake: This ultra-creamy cheesecake is one of Costco’s most reliable bakery staples. Typically around 10 inches wide and weighing several pounds (!), it’s designed to serve a crowd of 12 or more, and rings in at just $16 to $20.
• Tuxedo Chocolate Mousse Cake: This rich, layered chocolate cake is a year-round favorite. It weighs a little over 2.5 pounds, and inside, you’ll find layers of chocolate cake, chocolate mousse, white chocolate mousse and brownie chunks, all finished with a glossy ganache.
• Bakery Dessert Bars: These oversized dessert bars are often sold in large, mix-and-match-style packs or as bar cakes. Flavors rotate, but you’ll commonly see chocolate-chunk brookies and pecan-caramel brownies. Yum!

RELATED:

• A Springtime Costco Cake Is Back—And So Is Its Controversial Ingredient
• Say It Isn’t So! Costco’s Famous $4.99 Rotisserie Chicken May Have a Big Problem. Could It Disappear?
• Want 5% Cash Back on Gas? Here’s How to Cash In on This Costco Credit Card Perk

Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

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The post Costco’s New Sweet Treats Will Make You the Most Popular Person at Easter Brunch This Year appeared first on Reader's Digest.

Our solution: Turn the microwave into your new kitchen powerhouse. While it has a ho-hum reputation, the microwave is actually an indispensable tool even for professional chefs. You just have to learn how to utilize it! That’s how we came across Anyday microwave cookware, which claims to streamline the microwave-cooking experience.

Naturally, we picked up a set of the brand’s two-cup microwave egg cookers to see exactly what all the fuss is about. Here’s our experience testing it with eggs, leftovers and beyond.

We Tried It

Anyday Microwave Egg Cooker

Our tester was impressed with how these glass containers helped her better utilize the microwave.

Shop on Anyday

Shop on Amazon

Shop on Williams Sonoma

$40 at Sur la Table

What is the Anyday egg cooker?

While the microwave is mostly used for leftovers, Anyday microwave cookware seeks to change that. By combining high-quality, toxin-free materials with a small footprint, the brand’s convenient microwave cookware can do almost everything a stove can. The cookware is made from plastic-free borosilicate glass, food-grade silicone, and microwave-safe stainless steel. The magic lies in the vented knob on the lid, which lets you trap steam for even cooking.

But the real beauty of the Anyday egg cooker is that it doesn’t just work for eggs. Like the rest of the Anyday cookware collection, these microwave- and dishwasher-safe containers also work well for storing, freezing, baking and serving.

How we tested the Anyday egg cooker

Turning an often misunderstood appliance into a clever, modern meal solution is a fantastic time saver for folks who want to streamline their cooking game. After all, nothing beats the microwave when it comes to speed—especially when you can prep, cook and serve your meals all in one dish.

If that sounds too good to be true, we had the same thought. That’s why I tried several recipes straight from the Anyday recipes hub to test this functionality. Our tests included eggs, of course—poached, scrambled and frittatas, to be specific. But we also tried leftovers and steaming veggies, too.

Spoiler: Get ready to be amazed!

Poached eggs

For poached eggs, I used the recipe on Anyday’s website (minus the vinegar, which I didn’t have on hand). The instructions say to fill the cooker with cold water, crack an egg into the water, then cover with the venting knob in the “up” position.

From there, I microwaved my egg at power level seven for four minutes. The recipe notes that you may have to experiment a little with your microwave settings, but mine came out almost perfectly on the first try. While I could have adjusted the time down to three minutes for a runnier egg, it absolutely worked—and I didn’t even have to wait 10 minutes for my water to boil!

Scrambled eggs

If the prospect of a poached egg in the microwave blew my mind, imagine my surprise at the idea of making scrambled eggs. For this recipe, you’ll need your two eggs, plus about a tablespoon of butter and a squirt of mayo (or sour cream).

First, I cooked the butter in the dish until it was melted—around 30 seconds. Then, I added my eggs and mayo. While the idea of mayo in my eggs felt kind of weird at first, I quickly got over it. After all, mayo is mostly just eggs, right?

I whisked everything together, then popped the Anyday egg cooker into the microwave with the lid off. I cooked my eggs for about two minutes, opening the microwave to whisk everything together every 30 seconds. My skepticism quickly turned to amazement as I neared the end of the cook time and watched the whisk turn my egg patty into curds. Genius!

Once the eggs were finished, I gave them a final whisk and added my salt and pepper. I’m not exaggerating when I say that these were some of the best scrambled eggs I’ve ever had! They were soft, fluffy, and so, so easy to make—no stovetop, extra dishes or spatulas required!

Frittata

The recipe for frittata is delightfully simple and uses almost the same method as the scrambled egg recipe, minus the whisking. I made mine plain so I could split it with my husband, and we could top it with our favorite veggies and sauces. It came out perfect: fluffy, moist, and oh-so-tender. This is definitely going to be my go-to morning meal.

Leftovers

Normally, I use my oven to reheat leftovers whenever possible. While the microwave is quick, it can also dry out my dinners if I’m not careful. The Anyday egg cooker combats this with its top vent, which closes up to prevent moisture from escaping. I’ve used it to reheat rice, pizza, shawarma—you name it. Each time, my food emerges just as juicy and delicious as it did on day one.

The Anyday egg cooker is now my go-to dish for reheating leftovers. Not only does it do an amazing job of sealing in moisture thanks to the venting system, but it also doubles as refrigerator food storage. In fact, you can even use it to prep and freeze make-ahead meals for simple dinners! When you’re ready to enjoy your leftovers, the glass dish doubles as a serving bowl, too.

Steaming

Given its amazing results when reheating, it should come as no surprise that steaming also comes naturally to this multipurpose cookware. One thing I love about Anyday cookware is that it comes with a useful cooking guide that you can post up on your fridge for easy reference. Using this handy printout, I’ve successfully steamed corn, carrots, broccoli and potatoes.

Not only does it take mere minutes to make a healthy side dish, but using Anyday’s egg cooker also frees up the oven for your protein. It’s such an invaluable space saver for holiday hosting or summertime gatherings!

The steam vent works well to support a variety of dishes, making it a great tool for those tight on time. It also prevents splatters, so you don’t have to constantly clean your microwave. Plus, the plastic-free, durable materials will last through years and years of use.

I can’t wait to try out some of the more exciting recipes on the website, such as microwave mug cakes!

Where to buy the Anyday egg cooker

We Tried It

Anyday Microwave Egg Cooker

Breakfast prep just got way easier with these handy microwave egg cookers.

Shop on Anyday

Shop on Amazon

Shop on Williams Sonoma

$40 at Sur la Table

Those looking to level up their microwave skills can secure a set of two egg cookers on the Anyday website for $40. You can also find this clever cookware on Amazon, Williams Sonoma and Sur la Table.

While they’re a bit of an investment, these glassware cookers shave so much time and frustration off the meal-making process. It’s a purchase that’s every bit worth it for the convenience alone!

The post Eggs in the Microwave? We Tried the Anyday Cooker for Fuss-Free Breakfasts appeared first on Reader's Digest.

Well, we have some intel about these crispy little slabs of perfection that’s going to blow your mind. First up: They aren’t salted. Say what? If this sounds like an urban legend, let’s have a McDonald’s insider explain before you go examining your next order with a magnifying glass. Read on to find out just how those golden hash browns get that yummy, crunchy and, yes, salty flavor.

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Hold on—McDonald’s hash browns really aren’t salted?

Technically, no—at least not in the same way french fries are. Once french fries are removed from fryer, they’re instantly hit with salt and tossed in the good stuff. But strangely enough, McDonald’s hash browns do not get the same treatment when they are finished in the fryer.

Why aren’t they salted in this way?

@chefmikeharacz Replying to @user194847293 Former #McDonalds corporate chef explains why they don’t salt the hashbrowns. #mcdonaldssecrets #McDonaldssecret #mcdonaldslife #McDonaldsMenu #FastFood #FastFoodSecrets #FastFoodMenu #mcdonaldsfries #mcdonaldsfriesaresogood #mcdonaldshashbrowns #mcdonaldshashbrown #Fries #FrenchFries #HashBrowns ♬ original sound – Chef Mike Haracz

Former McDonald’s corporate chef Mike Haracz took to his TikTok account to answer this question from a follower. As it turns out, those hash browns would probably fall apart if they were bathed in salt after the cooking process is complete.

“Hash browns, if you toss those a bunch, they would probably break, and little pieces would come off,” says Haracz. Yep, if those babies were salted like fries, they wouldn’t even make it to that side holding area where they stand up like little potato soldiers, let alone into the bag (or your mouth!).

Why do those hash browns taste so deliciously salty?

Well, because they are salted, just in a different way than the french fries. Confused? It has to do with the fact that hash browns are formed, not sliced like a fry.

“Hash browns, tater tots, anything that is formed with chopped, ground or grated potato, you can add salt to it and blend it through so that it is appropriately seasoned all the way through,” Haracz says.

Think of it like this: If you were making a potato dish at home, like twice-baked potatoes or a casserole, you wouldn’t wait until the dish came out of the oven to sprinkle salt on the top. Potatoes are pretty bland, so you have to get that salty goodness mixed all the way through the dish.

It’s the same thing with McDonald’s hash browns. Raw potatoes are chopped and mixed with other ingredients, including corn flour, dehydrated potato, vegetable oil, “natural beef flavor” (more on this in a minute) and plenty of salt, then formed into hash brown patties and finished at the restaurants.

What else makes them taste so good?

Let’s go back to that “natural beef flavor.” This mystery ingredient adds to the hash browns’ flavor profile, but what is it, exactly? And should vegetarians and vegans be concerned they’ve been eating meat along with their potatoes?

Natural beef flavor showed up after McDonald’s stopped frying its fries and hash browns in beef tallow way back in 1990. According to the McDonald’s website, natural beef flavoring starts with hydrolyzed wheat and hydrolyzed milk, but after that, things get a little opaque. Foods and ingredients that contain known allergens, like milk and wheat, must be declared on the labeling, but proprietary formulations such as flavorings do not have the same rules.

So while it doesn’t sound like McDonald’s uses an actual beef product in its hash browns, the McDonald’s website still says that the menu item is not vegetarian or vegan. The fast-food chain doesn’t elaborate any more than that, instead referring folks back to the hash brown ingredients page.

But we certainly know one thing: McDonald’s hash browns are tasty, and there’s no doubt that the yummy potato mixture gets a huge boost from the combination of ingredients (yes, including salt!) and the deep-fried cooking method, both of which infuse our favorite breakfast sidekick with tons of flavor.

RELATED:

• McDonald’s Is Offering Its Biggest Burger Yet—And You Won’t Believe What People Are Saying About It
• Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes
• McDonald’s Just Brought Back Its Most Requested Happy Meal Toy, and It’ll Have You Nostalgic for the ’80s

Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• TikTok: “@chefmikeharacz”
• McDonald’s: “Hash Browns”
• McDonald’s: “Are McDonald’s Hash Browns vegan or vegetarian?”
• Cornell Law School Legal Information Institute: “21 CFR § 101.22 – Foods; labeling of spices, flavorings, colorings and chemical preservatives”
• The Week: “Why did Americans stop using beef tallow and why is it back?”

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The post Believe It or Not, McDonald’s Hash Browns Aren’t Actually Salted—Here’s Why appeared first on Reader's Digest.

And once you steer your cart over to the deli, those chickens always look soooo good sitting there in the warmer—perfectly plump and glossy. Do you just grab the first one you see? You’d be forgiven if so, but the truth is, some birds are fresher than others.

To make sure you’re scoring the best chicken when you put one in your shopping cart (and handling it safely on the way home and once it’s there), I consulted Costco expert Jeff Shenk, founder of the popular Costco deal blog Costco97.com, and Donald W. Schaffner, PhD, chair of the Department of Food Science at Rutgers University.

Let’s dig in.

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What’s the trick to getting the freshest rotisserie chicken at Costco?

The simplest trick? Check the oven timer.

“The rotisserie ovens are always at the back of the store in the deli area, behind where the fresh-cooked chickens are displayed,” Shenk explains. “In most locations, you can see the digital timer counting down in the top right corner of the oven.” That timer shows when the current batch (cooked on a roughly 90-minute cycle) will be ready—and about how long it’ll be before fresh chickens hit the shelf. According to Shenk, new batches typically roll out about every two hours.

And Costco isn’t roasting a mere handful of birds at a time. Shenk says that during peak windows (around noon and again between 5 p.m. and 6 p.m.) ovens run at full capacity. That scale is nothing to cluck about: In fiscal year 2025, Costco sold 157.4 million rotisserie chickens across roughly 914 warehouses worldwide. That works out to about 470 to 500 chickens per store, per day.

But back to the oven timer: Shenk says that to get your hands on the freshest bird, stop by the deli right when you get to the store and check the oven. If a new batch of chickens is coming out soon, shop around and come back to the deli a few minutes before the clock hits zero. You may catch employees transferring steaming birds straight from the spits into their containers. “It adds a few minutes to my planned trip, but I think the payoff in juiciness is totally worth it,” he says.

What should you do if you can’t wait?

If you’re in a rush and can’t hang around for the next batch, pick up chicken from the display and check the label. “Look at the time stamps across all the chickens in the warmer,” Shenk advises. “Always grab the one with the more recent time.” Costco prints the exact packaging time—usually right near the price sticker—down to the minute. That little number makes comparison shopping easy.

“And try to grab a chicken from the back of the case,” he adds. “It’s more likely to be a fresher chicken if they have more than one batch in the case.” One more insider tip: Listen for the bell. “Some Costco delis ring a bell when a fresh batch hits the shelf,” Shenk says. “If you hear it, head straight over.”

How long does Costco keep rotisserie chickens in the warmer?

Costco’s rotisserie chickens don’t linger under the heat lamps for long. “When a chicken hits the two-hour mark, it gets pulled,” Shenk says of Costco’s in-store policy.

The warehouse chain actually follows a stricter standard than federal food safety rules require. If stores like Costco use temperature as a public health control measure, the FDA Food Code requires hot-held food like baked chicken to be maintained at 135 degrees and, as long as that temperature is maintained, does not set a time limit.

But Costco caps its hold time at two hours flat. Why? “Because the chicken just doesn’t taste as good after that. The skin dries out, and the meat loses moisture,” Shenk explains. “It’s a quality decision.”

Don’t worry, though. Chickens pulled at the two-hour mark don’t go to waste. They’re typically deboned and repurposed into prepared foods like chicken noodle soup, chicken salad, pot pies and packaged rotisserie chicken breast meat, according to Shenk.

What about food safety?

From a regulatory standpoint, temperature—not time—is what matters most, Schaffner says. The FDA model code sets the hot-holding minimum at 135 degrees, though some states still use 140 degrees. As long as the warmer keeps the chicken at or above the required temperature, “its safety will remain uncompromised,” he notes. Over time, the real change is quality, not safety.

A chicken fresh from the oven will likely be well above 135 degrees, which technically makes it slightly safer than one sitting right at the minimum hot-holding temperature. “In practicality, it probably doesn’t make all that much difference—especially if the transport time is short,” Schaffner adds.

What else should you look for to ensure you’ve got a good bird?

Beyond timing, a quick visual check can help you score the best chicken in the warmer. Look for:

• Shiny skin: “A fresh chicken has shiny, slightly greasy skin that’s evenly golden brown and clinging tight to the meat,” says Shenk. As the chicken sits, the skin wrinkles, dries out and eventually cracks. “A wrinkled bird is definitely a no-go.”
• Even browning: A deep golden color (not pale, not overly dark in spots) usually signals even cooking.
• Plumpness: Birds that look shriveled or collapsed may have lost more moisture.
• Juice levels: Some juices are normal, but excessive liquid can mean it’s been sitting there awhile, and no juice at all also usually means a drier bird. “There’s a sweet spot on the juice that might not be easy to spot to the ‘untrained’ eye,” Shenk says.
• Tight, intact packaging: The bag should be tightly sealed, or the lid should be fully snapped on.
• Clear labeling: If you can’t read the time stamp, don’t buy the bird.

Keep in mind that safety isn’t always visible. “Unfortunately, there are not necessarily any obvious signs that a rotisserie chicken is unsafe,” Schaffner notes. “The bacteria that cause food poisoning may not result in an obvious smell or appearance.”

How much does the timing of all this matter?

Once the chicken leaves the warmer, the clock really starts to matter. If you grab a rotisserie chicken, take another 30 to 45 minutes to finish shopping and check out, then drive 20 to 30 minutes home, you’re still within a safe window, Schaffner says.

The professor points to standard consumer guidance often referred to as the “two-hour rule” (there’s that number again). “The general rule that we give consumers is that foods can sit out of temperature control for no more than two hours,” he explains. That 120-minute window includes the time in your cart and the drive home. In other words, a typical shopping trip plus a reasonable commute shouldn’t pose a safety issue.

Once you’re home, however, don’t let the bird linger on the counter. “There is no reason to let the chicken cool at room temperature first,” Schaffner says. It can be placed directly in the refrigerator. Schaffner recommends keeping your fridge at 40 degrees or below and following federal guidance, which suggests that rotisserie chicken should be eaten within three or four days if refrigerated, or frozen within that window for longer storage (up to four months for best quality).

The bottom line: Inside Costco, use the oven timer to snag the freshest rotisserie chicken. After checkout, watch the clock. And when you get home, stash that golden bird in the fridge or start eating.

RELATED:

• Say It Isn’t So! Costco’s Famous $4.99 Rotisserie Chicken May Have a Big Problem. Could It Disappear?
• These 4 Costco Food Items Are Disappearing from Shelves in 2026—And You’re Not Going to Be Happy!
• Want 5% Cash Back on Gas? Here’s How to Cash In on This Costco Credit Card Perk

Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Donald W. Schaffner, PhD, distinguished professor and chair of the Department of Food Science at Rutgers University; email interview, March 3, 2026
• Jeff Shenk, founder of Costco97.com; email interview, March 3, 2026
• Costco: “Annual Shareholders Meeting presentation, Jan. 15, 2026”
• FDA: “2022 Food Code”
• Foodsafety.gov: “Foodkeeper App”

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The post Try This 1 Simple Trick to Get the Freshest Rotisserie Chicken at Costco Every Time appeared first on Reader's Digest.

Love it or hate it (come on, have you even tried one?), the Filet-O-Fish has thrived for more than 60 years. And during Lent, the Filet-O-Fish is absolutely everywhere. But move over, Rocky: The Filet-O-Fish has a fishy horror lurking, and it might be enough to turn you off the beloved sandwich for good. (Just wait until you see the picture!)

It’s gross, yes. But we’re also here to make a different case. We spoke with Kimberly Baker, the food systems and safety program team director at the Clemson University extension, and Martin Bucknavage, the senior food safety extension specialist at Penn State University, to get to the bottom of this deep-sea McDonald’s mystery. Read on to learn what people are finding in their catch of the day … and whether you have anything to be worried about.

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What’s in a McDonald’s Filet-O-Fish, exactly?

The Filet-O-Fish has four simple ingredients: a crispy fried-fish-filet patty, tartar sauce and a half-slice of pasteurized American cheese on a plain steamed bun. The fish filet is made with wild-caught Alaskan pollock sourced from sustainable fisheries—and it’s cut right from the fish. No chopped and formed patty here!

Alaskan pollack is a mild fish, which make it a perfect backdrop for a dollop of tangy tartar sauce. And because it’s fresh-caught and sustainably sourced, you can feel good about choosing a sandwich that neither hurts the environment nor depletes the fish population.

What else might be in your Filet-O-Fish?

Parasite in filet-o-fish?
by
u/heemboi in
McDonalds

OK, deep breath. The McDonald’s subreddit tipped us off that people were finding tiny dead worms in their Filet-O-Fish! And you won’t be surprised to learn they were not happy about it.

• “Ugh gross. I think you’ve finally broken me of my soft spot for this sandwich,” wrote one user.
• “Thank you. I thought I’d have to get my stomach pumped but this did the trick,” wrote another.
• “That’s disgusting,” said a third, summing up the overall vibe.

Other Redditors chimed in and said there was no reason to panic:

• “Former fishmonger here – congrats on finding a nematode! If you’ve ever eaten wild-caught seafood either fresh/frozen, then congratulations as you’ve more than likely eaten a nematode prior!”

If a random Reddit commenter isn’t enough reassurance, here’s Clemson University’s Baker confirming the find: “This is likely a nematode, a type of roundworm commonly found in saltwater fish such as pollock, cod, flounder and halibut,” she says. “Small numbers of these worms are normal and commonly present in healthy, wild-caught fish.” Phew!

Why is this in McDonald’s fish?

It goes back to the fact that McDonald’s sources fresh fish right from the sea.

“Nematodes get into fish through the ocean food chain,” says Baker. She explains that fish like pollock, which McDonald’s uses, will eat small fish or crustaceans that have eaten the worms (or have been infected with them)—and then the worms will move into the larger fish.

“Fish pick up worms naturally through their normal activities,” adds Bucknavage. “If anything, it tells you that it is real fish.”

Does this have anything to do with McDonald’s food-prep techniques or cleanliness?

“Not at all,” says Bucknavage.

It doesn’t matter where you buy or order fish from or how expensive it is—if you’re eating wild-caught pollock, cod, flounder or halibut, there’s a chance you’ll come across a nematode. Baker says that sometimes nematodes are detected and removed before the fish makes it to your plate, but that’s not always possible.

“Some may be embedded deeper within the thicker layers of fish tissue, making them more difficult to identify and remove during routine processing,” she explains. In other words, if you’re eating these types of fish on a regular basis, there’s a chance you’ve ingested these tiny worms before.

Are these parasites dangerous?

No, they aren’t typically dangerous. And they’re almost always dead if you do eat them.

“Nematodes in fish are killed when the fish is either cooked to a minimum internal temperature of 145 degrees or commercially frozen to -4 degrees for at least seven days,” Baker says. McDonald’s uses deep fryers to cook its fish patties, and they typically contain oil heated to somewhere between 350 and 375 degrees Fahrenheit. So as long as your patty is cooked all the way through, you have nothing to worry about.

The only time these parasites can cause problems is if they are consumed while still alive, which can happen if you eat raw fish that was not meant to be eaten raw (meaning not frozen first, often called “sushi-grade”) or you eat undercooked fish. In these cases, Baker says they can cause an infection called anisakiasis, which typically causes temporary gastrointestinal symptoms like abdominal pain, nausea, vomiting and diarrhea.

But here’s some slightly positive news: “Because the human gastrointestinal tract is not an ideal environment for nematodes, they usually do not survive longer than seven to 10 days,” she adds.

Is there any way to ensure your fish doesn’t have a friend in it?

“If you are worried about worms in seafood, the only real way to avoid them is to not eat seafood,” Bucknavage says. Since nematodes occur naturally in fish, there’s no real way to guarantee that the fish you buy is entirely free of them.

But just because they occur naturally doesn’t mean they are in every piece of fish. While there’s a good chance you’ve consumed one in the past if you eat seafood regularly, you’ve also likely enjoyed countless pieces of fish that were totally nematode-free.

Plus, “you can rest assured that properly cooking the seafood will kill worms,” adds Bucknavage, so all you’re in danger of the next time you order a Filet-O-Fish is a slightly nasty visual.

RELATED:

• McDonald’s Is Offering Its Biggest Burger Yet—And You Won’t Believe What People Are Saying About It
• Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes
• McDonald’s Just Brought Back Its Most Requested Happy Meal Toy, and It’ll Have You Nostalgic for the ’80s

Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Kimberly Baker, food systems and safety program team director at Clemson University; email interview, March 2026
• Martin Bucknavage, senior food safety extension specialist at Penn State University; email interview, March 2026
• McDonald’s: “Filet-O-Fish”
• McDonald’s: “McDonald’s Filet-O-Fish Journey”
• Reddit: “r/McDonalds – Parasite in filet-o-fish?”

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Sure, one chain might advertise a rock-bottom price. But if the burger is tiny, are you really getting a deal—or just paying less for less?

When budgets are tight, value matters. And when it comes to fast food, value isn’t just about the numbers on the menu board. It’s about how much you get for that price. A new report took that idea seriously, crunching the numbers on cheeseburgers across major chains to determine which one truly delivers the best value.

Ahead, we’re digging into how the burgers stack up. The results might surprise you!

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How was the best-value burger determined?

Instead of simply comparing menu prices at 14 major fast-food chains across the U.S., online lender NetCredit analyzed how much bang (er, beef) you get for your buck. Researchers removed the bun and any other ingredients (cheese, pickles, onions, sauce, etc.) and weighed each hamburger patty on kitchen scales. Then they divided the menu price by the patty’s weight to determine the cost per ounce of beef, a far more revealing measure of value than sticker price alone.

Because portion sizes vary dramatically from chain to chain, this method highlights an important truth: A more expensive burger can actually be the better deal if you’re getting significantly more beef.

Which burger offers the best value for your buck?

The classic Whataburger cheeseburger came out on top with a cost of $1.66 per ounce of beef, the lowest among all chains in the study. While the regional fast-food joint may not be as ubiquitous as McDonald’s (it has 1,100-plus locations concentrated in Texas and across the South and Southwest), it’s clearly punching above its weight in the value department.

A big reason is size. At 3.56 ounces, the Whataburger patty was the largest in the analysis. And although the item’s roughly $5.92 menu price is higher than a McDonald’s cheeseburger (typically about $2.39), the larger portion ultimately delivers more meat for your money.

By contrast, McDonald’s had the smallest burger patty in the study (1.06 ounces). Its lower price keeps it competitive, but ounce for ounce, it simply doesn’t provide as much beef value.

Interestingly, Smashburger led the field in protein content (15.7 grams) with its All-American Smash, while Whataburger came in almost last (9.2 grams).

When it comes to value, how do the nation’s burgers stack up?

According to the full NetCredit analysis of 14 major chains, the spread between first and last place is significant, with the Five Guys burger costing more than twice as much per ounce as Whataburger’s, which underscores just how different “value” can look once you measure beef, not just price. Here’s how the burgers stacked up:

1. Whataburger, Whataburger: $1.66 per ounce
2. McDonald’s, Cheeseburger: $1.91 per ounce
3. Smashburger, All-American Smash: $1.96 per ounce
4. Burger King, Cheeseburger: $1.99 per ounce
5. Wendy’s, Dave’s Single Cheeseburger: $2.21 per ounce
6. Culver’s, Deluxe Single: $2.22 per ounce
7. Shake Shack, Cheeseburger: $2.27 per ounce
8. DQ, Original Cheeseburger: $2.38 per ounce
9. Carl’s Jr., Big Cheeseburger: $2.39 per ounce
10. Jack in the Box, Jr. Jack Cheeseburger: $2.45 per ounce
11. Sonic, Sonic Cheeseburger: $2.46 per ounce
12. In-N-Out Burger, Cheeseburger: $2.91 per ounce
13. A&W, Cheeseburger: $3.13 per ounce
14. Five Guys, Little Cheeseburger: $3.59 per ounce

Which fast-food chain offers the most fries for your money?

Since a burger needs fries (obvi), the study also analyzed America’s favorite side item. NetCredit used a kitchen scale to weigh regular/medium orders of french fries from each of the 14 chains to determine which chain serves up the most spuds for your dollar.

The winner: Shake Shack, which offered the lowest cost per ounce of fries in the study. At the other end? Sonic, which had the highest price per ounce, meaning more money per fry.

Portion size played a big role here too. Some chains serve significantly larger orders of fries, which can bring the per-ounce price down considerably—even if the cost seems higher at first glance. Here’s how the fries ranked:

1. Shake Shack: 40 cents per ounce
2. Culver’s: 50 cents per ounce
3. Five Guys: 54 cents per ounce
4. In-N-Out Burger: 64 cents per ounce
5. Smashburger: 66 cents per ounce
6. Wendy’s: 69 cents per ounce
7. Burger King: 77 cents per ounce
8. Jack in the Box: 81 cents per ounce
9. McDonald’s and A&W: 89 cents per ounce (tie)
10. Carl’s Jr.: 92 cents per ounce
11. Whataburger and DQ: 99 cents per ounce (tie)
12. Sonic: $1.27 per ounce

Bottom line: If you’re chasing true value at the drive-thru, it pays to think beyond the sticker price. Bigger patties and heftier fry portions can quietly stretch your dollar further.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• NetCredit: “The Ultimate Value Ranking: Burgers and Fries in America”
• FoodMenu.guide: “McDonald’s (USA) Menu & Prices”
• Whataburger: “Press Kit”

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The post This Fast-Food Chain Offers the Best Value on Burgers (Nope, It’s Not McDonald’s) appeared first on Reader's Digest.

So what’s the controversy this year, and why do Costco shoppers have their six-packs of discount knickers in a twist? It turns out that one particular springtime offering has a divisive ingredient list, and people are very vocal about what is—and is definitely not—an appropriate component of this returning Costco fave.

Read on to learn exactly what this item is and when you can get your hands on it, plus the hilarious reactions to this delicious, and deliciously polarizing, Costco treat.

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Which Costco bakery item is back?

Get ready, because the Kirkland Signature Carrot Bar Cake has returned to the warehouse club for the spring season. It’s your traditional carrot cake in a layered “bar” form—aka a long rectangle instead of a round cake. Packed with your standard carrot cake ingredients, including carrots (duh), pineapple, toasted walnuts and raisins (hold that thought), it’s also layered with a decadent cream cheese frosting.

Costco rarely comments on when these seasonal treats make their return, and they didn’t publicly acknowledge the carrot bar cake this year either. In fact, during their March 5 Q2 investor call, the only new items mentioned were the Kirkland Signature Chicken Wings, the Blackened Salmon, the Women’s Ottoman Full Zip-Up and the food court’s Double Chocolate Mint Sundae.

Shoppers, however, first noted seeing the carrot bar cake right around March 1.

So hold on—what’s the big debate?

If you heard a record scratch when I mentioned raisins, you’re in good company. A large and vocal contingent of the Costco community has big feelings about these chewy little fruits being included in the carrot bar cake.

• “Raisins ruin everything,” writes a Redditor on a thread about the cake. “They are why people don’t trust cookies.”
• “Raisins are the devil 😈” said a commenter on TikTok.

Others love the idea:

• “Yeah….? Cause it’s carrot cake….?” said a happy Redditor.
• “Yes. There’s no rhyme or raisin for these complaints,” said another defender.

Meanwhile, someone else took issue with not one but two ingredients in the cake:

• “Raisins AND walnuts?” demanded a Redditor. “Who put Grandma back in charge?”

But those were fighting words for another:

• “I’m gonna kick gramma’s door down for this carrot cake,” said a raisin-walnut carrot cake—and presumably, grandmother—fan.

Should carrot cake have raisins it?

Food is highly subjective, so it really depends. But I own a lot of cookbooks (an embarrassing number of them, in fact), so I decided to look through each to see which ones offer a carrot cake recipe and, of those, which ones list raisins as an ingredient.

Ina Garten’s Carrot Cakes Cupcakes recipe from Barefoot Contessa Parties! does feature raisins, while America’s Test Kitchen’s 20th Anniversary TV Show Cookbook Carrot Layer Cake opts for dried currants. And the folks behind Philadelphia’s The Metropolitan Bakery Cookbook include raisins.

However, I was surprised to find a couple of cookbooks in my stash that exclude the polarizing ingredient—namely, Allysa Torey’s More from Magnolia Bakery and the Betty Crocker Cookbook. I guess even professional chefs have strong opinions about raisins in carrot cake!

How long will the carrot bar cake—and its raisins—be available?

If you’re firmly in the “raisins are totally cool in carrot cake” camp, know that you’ll likely have only about a month to grab the seasonal bar cake. It really does have a limited-time vibe, and it won’t be long before the next seasonal treat moves in to take its place. And call your friends: This cake costs $18.99 and can serve around 12 people.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Costco Wholesale: “2026 Q2 Presentation”
• Reddit: “Carrot Bar Cake $18.99 good, but has raisins”
• TikTok: “Costco Carrot Bar Cake”
• Barefoot Contessa Parties!: “Carrot Cake Cupcakes”
• America’s Test Kitchen 20th Anniversary TV Show Cookbook: “Carrot Layer Cake”
• The Metropolitan Bakery Cookbook: “Carrot Cake”
• More from Magnolia Bakery: “Carrot Cake”
• Betty Crocker Cookbook—Bridal Edition: “Carrot Cake”

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The post A Springtime Costco Cake Is Back—And So Is Its Controversial Ingredient appeared first on Reader's Digest.

Well, the powers-that-be have finally listened. Burger King recently announced that some pretty big upgrades are in the works—the first changes to the Whopper in a whopping 10 years!—and they just might be enough to make Big Mac aficionados rethink their favorite order.

So what’s going on, and when can you expect to see an upgraded Whopper on BK’s menu? Read on to find out.

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What is happening to the Whopper?

Burger King’s goal is make this signature item better without reinventing it. And again, the company is taking aim at elements that customers have been complaining about for ages. Here’s the breakdown:

• The sesame-seed bun will taste better, as well as be more durable. Say goodbye to soggy and limp buns!
• The mayo will be smoother and more flavorful.
• The toppings, from onions and tomatoes to lettuce and pickles, will be stacked more thoughtfully, so the burger will look and feel fresher when it lands in your hands.
• Instead of the old paper wrap, the Whopper will now come in a box. That means there’s less chance that it will be squished or fall apart.

Why is Burger King making this change now?

Even though the Whopper is iconic, Burger King hasn’t been dominating the burger world in recent years. In the 2025 QSR rankings, McDonald’s led by a wide margin, Wendy’s was ahead of BK in U.S. burger sales, and Burger King trailed behind both. Meanwhile, consumer surveys showed more people think first of McDonald’s or Chick-fil-A when deciding where to eat.

Plus, fans haven’t been shy about their burger frustrations. “The Whopper is an icon, so we didn’t set out to reinvent it,” said Tom Curtis, president of Burger King U.S. & Canada, in a press release. “Instead, we elevated it based on direct guest feedback.”

What are people saying about it?

@waynedang Trying Burger King’s New Revamped Whopper for a Food Review! How does it taste? #burgerking #fastfood #mukbang #foodreview #foodcritic ♬ original sound – Wayne Dang

As with any change, people have opinions. First up: those who love the upgrade. On TikTok, user @waynedang was clearly thrilled: “You can definitely tell the difference—the bun game is fantastic! … It’s a lot more soft, a lot more cloud-like, a lot more fresh,” he said, before rhapsodizing about the mayo as well. “Making those small changes definitely makes a lot of impact.”

That said, Reddit users were skeptical, with one saying, “Other than the box, it seemed exactly the same as normal. Had no clue they changed anything until now.” And TikToker @softcardigan said that it tasted “noticeably less tasty than I remember.” Hey, some people truly are loyalists!

Are the prices going up?

Despite all the changes to the Whopper, Burger King says prices aren’t going up. Surprisingly, your favorite burger will cost about the same as before, usually around $5 to $6, depending on the location.

When is the new Whopper coming to a Burger King near you?

Most locations should already have it. The changes were officially announced on Feb. 26, 2026, and BK says the revamped Whopper is rolling out across more than 7,000 restaurants right now. Since Burger King has roughly 7,700 U.S. locations, that’s nearly all restaurants nationwide.

It may take a few days or weeks for every spot to stock the new bun, mayo and boxed packaging, but if you haven’t seen it yet, it’s likely coming your way very soon.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Burger King Newsroom: “Burger King Elevates Its Most Iconic Product, The Whopper!”
• QSR:”QSR 50 2025: Top Fast-Food Burger Chains, Ranked by Sales”
• Reddit: “Burger King Just Changed The Whopper for the First Time in 10 Years”
• TikTok: @waynedang

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If you’re sick of getting less for more, McDonald’s has a new burger that is practically guaranteed to fill you up. The Golden Arches just introduced its biggest burger ever, and we have all the details ahead. Fittingly called the Big Arch Burger, this monster sandwich is something you’re going to want to get your hands on—and around, if you can! Whether you’re a longtime McDonald’s fan or just very hungry, this oversized burger might become your new fast-food favorite.

Keep reading to find out everything you need to know about the new Big Arch Burger, as well as what McDonald’s fans across the country are saying about this big-time eating experience.

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Just how big is the Big Arch Burger?

The Big Arch Burger is the biggest McDonald’s burger ever, weighing in at a whopping half a pound! The massive sandwich includes two 1/4-pound beef patties, three slices of melted white cheddar cheese, a combination of crispy and slivered onions, lettuce and pickles. Then they slather the whole shebang with a new special Big Arch Sauce and serve it on a toasted bun topped with both sesame and poppy seeds.

If you’re trying to imagine just how much bigger the Big Arch Burger is than a Big Mac, think about it like this: A Big Arch Burger uses two 4-ounce beef patties while the Big Mac uses two smaller, 1.6-ounce patties. It’s more similar to the Double Quarter Pounder, which comes with only two slices of cheese and none of the premium toppings.

Of course, the calories are super-sized as well. The Big Arch Burger comes in at 1,020 calories, compared with a Big Mac’s 580 calories and a Double Quarter Pounder’s roughly 740.

Is the special sauce different than a Big Mac’s?

Yep, the Big Arch Burger has a special sauce all its own. The one-of-a-kind Big Arch Sauce is equal parts tangy and creamy, and it balances mustard, pickle and sweet tomato flavors for a unique burger experience that you can’t get anywhere else. That tomato element is key: The top-secret Big Mac sauce, while pink, gets its hue from a hint of paprika, not ketchup or tomato paste, as is often assumed.

What are people saying about it?

McDonald’s enthusiasts couldn’t wait to get their hands on the enormous new Big Arch Burger, and for some, it definitely did not disappoint.

• “I enjoyed mine. I thought it was the best thing McDs has put out in some time,” said one Big Arch Burger fan on Reddit.
• “big. mac. who? 🗣️” commented one user on McDonald’s Instagram post introducing the sandwich.
• “This is legit one of the best burgers they’ve ever made,” commented another.
• “Had this bad boy on a vacay trip to the Netherlands and I must say this thing puts the Big Mac to shame 🔥🔥🔥,” said a third.
• “The Big Arch burger seems to be an elevated version of a Big Mac,” said one fan in Australia who reviewed the sandwich, describing it as “a flavour bomb in my mouth.”

However, not everyone is as excited by the latest addition to the McDonald’s menu. Some fans were put off by the sandwich entirely.

• “How am I supposed to eat this? 1000 calorie burger. That’s like 2 meals for me. Over half of my daily calories,” said one Reddit user.
• “I don’t think I’ve ever been so unimpressed by a McD sandwich. It was also super messy,” said another.
• “Eating it in the car is a bit of a nightmare,” said a Reddit user who added, “It’s just very messy.”
• “I really enjoyed the first few bites but that novelty ended halfway through,” added another.

How much does it cost?

Just like the rest of McDonald’s menu, how much you’ll pay for the Big Arch Burger depends on where you live. On Reddit, one McDonald’s fan shared that a location in Dallas has the Big Arch Burger for $6.89, while another from Des Moines said their local McDonald’s has it for $8.19. Other fans commented that the Big Arch Burger costs closer to $10 near them, proving the price can vary quite a bit from one region to the next.

When can you get one of these delicious monstrosities?

The massive Big Arch Burger is available nationwide starting March 3, but some McDonald’s locations across the country are already serving it up. McDonald’s biggest sandwich is only available for a limited time. Of course, the Big Arch Burger might come back for a longer stay in the future (hello, McRib!), but for now you’ll have to try one soon or risk missing out on a (big) piece of McDonald’s history.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• McDonald’s Menu Spotter: “Big Arch Burger”
• AOL: “Fast-Food Chains Where Portion Sizes Have Shrunk the Most”
• McDonald’s: “Big Mac Sauce”
• McDonald’s: “Big Arch”
• Reddit: “The Big Arch, McDonald’s biggest burger, finally arrives in the U.S. on March 3”
• Instagram: “McDonald’s Big Arch”
• Honey Kitchen: “This new Macca’s menu item has set the internet alight – this is what our team thinks after tasting it”
• Reddit: “I too have tried it now: Big Arch”
• Reddit: “Big Arch Burger price at McDs isn’t that bad in Dallas”

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The post McDonald’s Is Offering Its Biggest Burger Yet—And You Won’t Believe What People Are Saying About It appeared first on Reader's Digest.

And, oh boy, do we consumers feel it. It’s nearly impossible to enter a store and spend less than you had hoped. Surveys consistently show heightened stress around grocery spending, with many Americans citing supermarket bills as one of their most visible and frustrating financial pressures.

When everyday costs refuse to budge, you either absorb the hit—or you adapt. My parents would have chosen the latter. When I was young, my mother kept a running shopping list on the fridge; my dad rewrote it by hand on a yellow legal pad in the exact order of the store layout. Once at the supermarket, my father moved aisle by aisle with intention. No wandering. No backtracking. No impulse detours. At the time, my parents’ near-military approach to the weekly food shopping felt a little excessive. Now, it feels like a master class in disciplined spending.

The truth is, few of us shop like that. We drift. We grab. We toss in the artisanal cheese. We leave with three snacks we didn’t plan for … and still no clear idea what’s for dinner. Which is why any strategy that promises to cut spending—without extreme couponing or culinary sacrifice—is instantly appealing. Enter a deceptively simple idea that’s been quietly gaining traction: backwards shopping.

For a crash course on backwards shopping, how to do it and whether it actually delivers, I reached out to Phil Lempert, the Supermarket Guru, and consumer-savings expert Andrea Woroch. Before you grab your cart, let’s unpack what the term really means.

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What is backwards shopping?

Backwards shopping flips the traditional grocery routine on its head. Instead of deciding what you want to cook and then buying ingredients, you build meals from the food you already have on hand. It starts, Lempert says, by “taking inventory of what you have in your house.”

Woroch describes it as an effective meal-planning trick that can help you save on groceries and even reduce food waste. “This strategy suggests you create a meal plan around the food you have at home—in your pantry, fridge and freezer—before buying all new foods at the store to create a meal plan,” she explains.

While the phrase backwards shopping has gained traction more recently, the concept itself “isn’t a new idea but rather a habit that has been used by families to save for decades,” Woroch notes. “It’s just becoming more popular through a reframe on social.”

At its core, backwards shopping is less of a rigid system and more of a mindset. The underlying idea draws from long-standing frugal culinary principles: pantry-first meal planning, clean-out-the-fridge cooking and even the improvisational spirit of shows like Chopped, where chefs create dishes from a basket of ingredients. As Lempert puts it, “backward shopping is really all about saving money, not wasting food.”

Or more simply: Shop your kitchen before you shop the store.

How does it work, exactly?

With three simple steps, you can backwards shop your house to create a grocery list that will help you avoid supermarket overspending. The mechanics are refreshingly low-tech—just follow the guidelines below.

Step 1: Take inventory

Scan your fridge, freezer and pantry. You don’t need a spreadsheet—a quick mental audit or phone note works, though you can even use a pen and paper. The goal is to identify which foods you have in the house, which need to be used soon and which can anchor meals.

Lempert says that since most people tend to buy the same items each week, a good starting point is last week’s supermarket receipt. Look at that and cross out the items you still have in the freezer, fridge and cupboard. Your new list is what remains.

If that sounds obvious, consider how often we duplicate purchases. “Very often, when we go into a supermarket, and we see something on sale, you know, we buy it, and we forget that we already had 10 cans of peas in the cupboard,” says Lempert.

Then comes the guardrail: “Draw three horizontal lines on the bottom of that cash register receipt,” he says. “Those are for impulse items. We all want to buy impulse items, but the key is to limit how many you buy.”

Step 2: Build meals around existing food

Stop asking, “What do I feel like eating?” Instead, ask yourself, “What can I make with what I have?”

Here’s how this might play out:

• A box of pasta + a can of cannellini beans + a packet of frozen spinach + garlic + olive oil + grated Parmesan cheese = pasta with garlicky beans and spinach
• Ground chicken + a bag of shredded cabbage + scallions + soy sauce + sesame oil = eggroll in a bowl
• Chicken breasts + jar of barbecue sauce = slow-cooker pulled chicken

Notably, Lempert isn’t rigid about formal meal plans. “I’m not big on meal planning,” he says. “Food is enjoyment. Food is life. Food is fun. And I think if we overthink it … we take some of the enjoyment out of it.” The goal isn’t to micromanage every bite—it’s to make smarter use of what’s already in your kitchen.

Step 3: Buy only to fill in the gaps

Once you’ve mapped out several meals, your grocery list becomes highly targeted: maybe fresh produce, milk or the missing ingredient or two for each planned recipe—not a full cart reset.

In the meal examples above, here’s how you might shop:

• Pasta with garlicky beans and spinach: Your dinner is already complete.
• Eggroll in a bowl: Pick up some crunchy wonton strips to add to the bowl.
• Slow-cooker pulled chicken: Grab a package of Hawaiian rolls to make sliders.

Limiting and refining your list, Lempert says, means “you’re not going to overbuy,” which means you’ll spend less money and help prevent perfectly good food from aging into science experiments.

What’s the best way to stay organized and on track while backwards shopping?

Backwards shopping works best when paired with a little discipline. Here’s what the experts suggest:

Keep an inventory

Maintaining a running list of ingredients is helpful, Woroch says, no matter how high- or low-tech your inventory is. The key is finding what works for you. Here are some ideas:

• Tape a piece of paper by your pantry or on your freezer door.
• Type it into the Notes app on your phone, listing items and their expiration dates.
• Download a grocery app like AnyList to create shared household lists, add items and cross off items as you shop.

Get organized

If you can quickly scan your pantry or fridge to see what you have, you’ll move through the backwards shopping steps even faster. Simply reorganizing your fridge so older items sit front and center can noticeably reduce waste. Out of sight truly does become out of mind.

Woroch also suggests practical pantry tweaks: “This could look like using a tiered spice rack, so it’s easy to see which herbs and spices you have, using clear storage containers for dry goods and ingredients, pushing items that will be expiring soon to the front of the fridge to remind you to use them.”

The key is consistency, not perfection. Backwards shopping collapses if you forget what you have.

Take advantage of digital tools

Meal-planning apps like SuperCook and AI tools can help translate random ingredients into workable recipes. They’re especially useful if you struggle with improvisational cooking.

How much can you save?

Backwards shopping targets two of the biggest grocery-budget busters: food waste and impulse purchases.

Food waste

Americans waste a whole lot of food. As Lempert points out, “40% of all our food in this country is wasted. So the best way to save money is to not waste food.”

Woroch echoes the scale of the problem: “The average family tosses over $1,000 in spoiled produce each year.” Every rotten banana or expired bag of arugula is effectively money thrown away.

Foods with short shelf lives are a danger zone, Woroch says: “If you miss the sour cream at the back of the fridge and buy/use a new one, then realize you had the other one, it may be time to toss it before you get to use it. This can lead to a lot of wasteful spending.”

In other words, the easiest way to save money at the grocery store isn’t always finding a lower price—it’s making sure you actually eat the food you buy. “Any steps you take to improve your grocery shopping habits can result in big savings,” Woroch says, adding that some of the biggest savings come from not letting “pricey proteins, such as meat, chicken, eggs and fish,” go to waste.

Impulse purchases

“Surveys have shown that about a third of our shopping list is impulse items,” says Lempert. So if you limit your impulse buys to no more than three items, “you can easily save 20% to 30%.” Even small impulse additions ($4 here, $7 there) compound quickly over weeks and months.

To curb that impulse, Lempert suggests being strategic about store layout. In many supermarkets, “you walk in through the produce department. You have great colors, you have great aromas. It puts you in a better mood.” And that sensory boost can encourage extra purchases.

Instead, he suggests starting in the center aisles with “those unemotional boxes and jars and cans,” where you’re less likely to be swayed by presentation.

What pitfalls should you watch out for with this method?

No strategy is foolproof. Common challenges of backwards shopping include:

Running out of fresh items

If you rely too heavily on pantry goods, you may find yourself short on produce or proteins. The fix: Plan a few flexible “fresh anchors” each week.

Increasing mental effort

For this strategy to work, you need to stay organized. If that’s not your strong suit, you might struggle with backwards shopping.

And improvising meals based on what you have on hand can feel more difficult than finding a recipe (and then getting the ingredients). Following a simple template—say, grain + protein + vegetable + sauce—makes it easier.

Overestimating what’s usable

Not everything lurking in a freezer is dinner-ready. Be realistic about quality and expiration dates. Regularly cleaning out your fridge, freezer and pantry can help you sidestep this issue and speed up the inventory step of the process.

Making too many small trips

Be mindful of how many times you’re heading to the supermarket. Even if you’re diligently taking inventory and backwards shopping each time, you could end up spending more simply by making frequent grocery store trips.

Lempert actually prefers the more European rhythm of shopping smaller and more often. “Europeans shop every day, because they love food,” he says. “The other thing is they have small refrigerators.” But with that approach, each visit becomes another opportunity to spend, which could end up costing you more money in the long run. You might go in for just one thing, but you’ll be exposed to endcap displays, seasonal specials and limited-time promotions designed to spark impulse buys.

So is the strategy worth trying?

It’s worth giving this trick a go. Backwards shopping isn’t about austerity or culinary deprivation. It’s about reclaiming control in a retail system built to separate you from your money. And in a world where grocery prices remain elevated, that small shift—starting in your own kitchen—can add up faster than you’d expect.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Phil Lempert, food industry analyst and founder of SupermarketGuru; phone interview, Feb. 25, 2026
• Andrea Woroch, consumer and money-saving expert; email interview, Feb. 26, 2026
• Trace One: “Grocery Items With the Biggest Price Increases Since COVID-19”
• Forbes: “Almost 90% of Americans Are Worried About the Cost of Groceries”

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The post “Backwards Shopping” Could Save You a Lot of Money on Your Next Grocery Bill—Here’s How to Do It appeared first on Reader's Digest.

I had as many questions as you probably do right now, so when I found myself in the area with the one and only McDonald’s in the world that has pizza on the menu, I had to investigate—and, of course, try it for myself.

Here’s everything you need to know about McPizza, including where you can get one, what kind of toppings you can get on it and, most important, what it tastes like. Read on for all the tasty details.

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Did McDonald’s sell pizza at some point?

Yes! But if you’re under 40 years old, you may not remember it. McPizzas, fashioned as personal pies, were originally served at Wisconsin locations in the 1970s, according to Chowhound, but only for a short time. The pizzas reappeared in the late 1980s and early 1990s and were available in approximately 40% of McDonald’s locations in the U.S. and internationally. Sadly, the pies never took off, and McPizzas went the way of the supersized menu.

Where can you still get a McDonald’s pizza?

To sample a McPizza, head to the World’s Largest Entertainment McDonald’s in Orlando, Florida. Also called Epic McD’s, the 19,000-square-foot location has two wood-fire pizza ovens, where cooks bake piping-hot pizzas, made to order. The location opened in 1976, but it wasn’t until the restaurant was fully made over in 2016 that it began offering pizzas.

But the pizzas aren’t the only reason to visit this massive McDonald’s—it also has the biggest PlayPlace in the world, an arcade, playful art installations (including Ronald McDonald and MacTonight sculptures) and other unique menu items you won’t find anywhere else.

What can you get on a McPizza?

McPizzas are fully customizable, right down to the sauce, cheese and toppings you’d like. There are three types of sauce (pizza, Alfredo or olive oil and garlic) and two types of cheese (mozzarella and cheddar jack). But the toppings are where Epic McD’s really shines. There are 12 offerings, including classic pepperoni, black olives and more unusual—and sometimes controversial—toppings, such as pineapple, spinach and Canadian bacon.

On my recent visit, cheese pizzas cost $9.79, and toppings were an additional fee, depending on what you chose. The pizzas are about 10 inches, cut into eight slices, and could easily feed two people.

How does a McDonald’s pizza taste—really?

Before I give you my official answer, let me set the scene: My family ordered a plain cheese pizza and a pepperoni pizza, both with traditional pizza sauce and mozzarella. After ordering, we took a number and sat at a table to wait for our food to be brought to us. The Filet-O-Fish and Happy Meals my husband and kids ordered were delivered quickly, while the pizza took about 10 minutes. I didn’t mind the wait; after all, the extra time was a good sign that the pizza was indeed being made fresh.

One more thing: I want to qualify my review with the fact that I live in Connecticut, aka the Pizza Capital of the United States, and with two tweens, pizza has a solid spot on our weekly menu rotation. That is to say, we are not pizza novices; in fact, we may be pizza snobs.

All that being said, I give the McPizza a 3.75 out of 5. It earns points for its tangy, well-spiced sauce (I could clearly taste oregano and garlic in the house-made sauce) and wood-fired crust (the only way pizza should be cooked, as far as I’m concerned). The crust had bubbled nicely during the cooking process and was crisp, but not cracker-like, though it could have been a little chewier, in my opinion. But the pizza loses a star for its cheese-to-sauce ratio. It could have used an additional sprinkling of cheese, especially closer to the crust. As for the pepperoni, the helping was generous, and it was spicy, which added a nice kick.

The real test, though, was whether our family’s picky eater, whom we’ve lovingly nicknamed Gordon Ramsey Jr., liked it. So what did Gordon have to say? After taking a bite and chewing thoughtfully, he declared it “decent.” Though it may not sound like it, that’s high praise in his book. Unlike me, he would have liked a crunchier crust and criticized it for being “too floppy.”

All in all, that’s not bad for a pizza from a very unlikely place!

What other unusual items does this McDonald’s offer?

The special menu items at the World’s Largest Entertainment McDonald’s don’t stop at pizza. This McD’s also serves up pasta. Similar to the pizza, you choose your sauce and type of pasta. The sauces include marinara, Bolognese, Alfredo, basil pesto and olive oil and garlic, and the pasta options are linguini, ravioli, tortellini and cavatappi.

My daughter ordered linguini with pesto, which was served with a toasted piece of bread in an oversized bowl that had been sprinkled with herbs. She gave it an A+ for presentation and said it tasted as delicious as what we make at home. (For reference, we’re fans of Kirkland’s pesto sauce.) However, at $13.29, it didn’t seem like a good value to me.

And it’s not just Italian food on the menu. I ordered a Philly cheesesteak for my main meal for $10.49. The proportion of meat to bread was, unfortunately, laughable, and the cheese looked like sad, melted American instead of the regular Cheez-Whiz, but the meat itself was surprisingly delicious, though I do wish there had been more of it.

For special desserts, the day we visited, the cheesecake was sold out, so chocolate corruption cake it was! It was as rich and decadent as the name promised. This McDonald’s also serves hard-packed ice cream with flavors like birthday cake, chocolate chip and butter pecan in addition to the classic vanilla, chocolate and strawberry. And because it was the first time I saw it available at McDonald’s, I also ordered a cookie tote with 13 chocolate chip cookies. Those were a fan favorite!

How popular are these items?

I asked the manager on duty how many pizzas they sell per day, and while she wasn’t able to give me an exact number, she confirmed it was “a lot.” The same goes for the Philly cheesesteak, which is flagged with a virtual “popular” tag at the order kiosk. She noted that the pasta isn’t as popular as those two items—I suspect it has to do with the cost. It doesn’t come with a protein, and any parent who might consider ordering it for a picky eater may be put off by a price tag that’s more than twice that of a Happy Meal.

The manager did say that diners often tell her they’ve come from out of their way specifically for the pizza. Once she met someone who came from London in search of the McPizza!

Will any of these items make their way to the mainstream?

While we never know exactly what the chefs at McDonald’s are up to, it doesn’t look good. Pizza and pasta did not make it on CEO Chris Kempczinski’s predictions of 2026 industry trends. Fortunately, the cookie tote is available at McDonald’s nationwide.

For now, if you want to try the McPizza, head to the world’s largest McDonald’s at 6875 Sand Lake Road, Orlando, Florida. It’s definitely worth the detour if you’re in the Sunshine State!

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Chowhound: “Whatever Happened to McDonald’s Pizza?”
• ChrisK_mcd Instagram

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The post Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes appeared first on Reader's Digest.

It was my friend Jill’s birthday, and I wanted to treat her to her favorite thing in the world: shaved ice. In the middle of January. In Colorado. (I don’t question it anymore.) She ordered the piña colada Hawaiian-style, which, for the uninitiated, means someone shovels crushed ice into a cup, drowns it in artificial food coloring and pours sweetened condensed milk on top while you watch. At the counter, I tapped my card to pay, and then the inevitable happened: The worker spun the screen around, flashed me a bright smile and waited. The options stared back at me: 18%, 20%, 25%.

For pouring syrup on snow.

Was I really expected to tip a worker 25% just for, you know, doing their job? But then again, their job does involve shoving their hands into ice multiple times a day while reciting ingredient lists like some weird reality-show contest—for minimum wage. Also, it was Jill’s birthday, and if I was being generous with her, shouldn’t I just … be generous?

I decided to tip. I located the little “custom amount” button, put in $1 and spent the entire drive home wondering if that made me generous, stingy or just hopelessly confused about what tipping is even for anymore. It used to be so simple: Toss your change in the jar, feel good about yourself, move on. But somewhere between the pandemic and the invention of the iPad payment system, the whole thing went completely sideways. Now tip screens are everywhere—coffee shops, bagel counters, food trucks, gas stations—and every single one of them wants 20%. There’s actually a word for it now: tipflation. Which sounds made up but is unfortunately very real. It is everywhere, and it has made otherwise normal people (hi, it’s me) spiral into a genuine ethical crisis while just trying to get morning coffee.

So let’s settle this once and for all: Is it actually rude to skip the tip screen? Or have we all just been quietly guilt-tripped into tipping for things that never required a tip in the first place?

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The case against tipping at the counter

Look, I am a good tipper at sit-down restaurants. Like, embarrassingly good. I was a server for a decade—everywhere from fancy steakhouses to a Wild West–themed restaurant where I had to wear an itchy costume—and that kind of tipping makes total sense to me. Your server memorized the specials, refilled your water glass six times without being asked and diplomatically handled the moment my son announced he going vegan immediately, at a steakhouse (true story). More important, they get paid a tipped minimum wage (also known as minimum food wage) that in many states is still sitting at $2.13 an hour. They earn that tip.

But here’s where I start to lose the plot (and my patience): the bagel place.

I have a deeply complicated relationship with tipping at my local bagel spot, and I know I’m not alone because I have complained about it to literally every person I know. The worker picks up a bagel with tongs. They slice it. They scoop cream cheese out of a tub and spread it on said bagel. This takes approximately 45 seconds and requires the skill level of, and I say this with love, a reasonably coordinated third grader. And yet there it sits: the tip jar, gaping at me like a little guilt hole, waiting to swallow my dollar bills and my dignity.

Which brings me to the tip screen specifically—and yes, it is worse than the jar. With a tip jar, there’s beautiful anonymity. You simply don’t reach into your wallet, and nobody knows what happened. But the screen is a confrontation. It’s theater. You have to actively select “No Tip”—which might as well say “I am a bad person and I know it”—or hunt for the custom-amount button as the worker pretends to look somewhere else but is absolutely watching, the line behind you grows, now your blood pressure is up, and is the coffee even worth it anymore?

The case for tipping anyway

OK. Deep breath. Because my friends Meg and Sarah, who both worked in food service for years, would like to have a word.

“The wages are not what people think they are,” Meg told me when I ranted about this. And she’s right. Yes, counter workers at coffee shops and bagel places are generally paid above the tipped minimum wage—sometimes they’re making $15 or $16 an hour. But that is not, in most American cities, a living wage. It is barely a surviving wage. These workers are on their feet for hours, dealing with rushed morning crowds, complicated orders (“Oat milk, extra hot, one pump of vanilla, can you make sure it’s actually extra hot this time?”) and customers who are, let’s face it, often not their best selves before their first cup of coffee.

And some of these jobs are genuinely harder than they look. A skilled barista who can pull a perfect espresso shot and steam milk to exactly the right temperature while managing a six-deep line during the 8 a.m. rush has honed a real craft. That is different from the person who slapped cream cheese on my everything bagel (again, still not over it), but it’s worth acknowledging that “counter service” covers a pretty wide spectrum of actual effort.

Do workers notice when you don’t tip? I asked around, and the honest answer is: yes, sometimes. “You remember the regulars who tip and the regulars who don’t,” Sarah told me. “I don’t treat them differently. But I notice.” Which is fine! That’s human! Nobody is obligated to be a robot about money. But it’s also worth knowing that pressing “No Tip” is not the invisible act we might wish it to be.

The backlash against the tip screen

For some people, pressing “No Tip” isn’t rudeness—it’s a political statement. And I get it. According to a 2023 Pew Research survey, 72% of Americans said tipping was now expected in more places than it was five years ago, and the frustration has only grown since. A 2024 Talker Research survey found the average American was spending $453 a year in what researchers delightfully termed “guilt-induced gratuity,” tipping more than they wanted to on an average of 6.3 occasions per month. The good news (if you can call it that) is that by 2025, that number had dropped to $283, meaning that Americans are finally, albeit quietly, getting braver about saying no. That’s progress, I guess? But perhaps the most telling stat from the 2025 survey is that 78% of us now think businesses should just pay their employees a living wage instead of passing on the moral and economic burden to whoever’s standing across from the register.

“It’s not about the employees—of course they deserve a real livable wage,” says my friend Jacob. “It’s about the fact that we, the customers, are funding those wages instead of the ones who are supposed to be paying them: the employers. I can tip, but I’m not going to, because ultimately I’m just subsidizing a second vacation home for some multimillionaire CEO.”

Jacob has a point. Tipping was originally designed to reward exceptional service, not to quietly paper over the gap between what employers pay and what workers actually need to survive. When businesses adopted iPad payment systems en masse—especially after COVID, when “tip generously, these workers are heroes” became a genuine cultural norm—many of them never walked it back. The hardware stayed. The tip prompts stayed. The expectation stayed. And now, with everyone watching their spending more carefully thanks to inflation and economic anxiety at a rolling boil, that little screen asking for 25% on your bagel starts to feel less like a friendly suggestion and more like straight-up extortion.

So what are the rules about tip screens, really?

Here’s where I land after way too much time thinking about this (occupational hazard of writing an etiquette column, truly). In a poll of my social media followers, half said they tip sometimes depending on the day, the worker and their bank account, while the other half said they never tip at casual places (echoing Jacob’s thoughts about the ultra-wealthy). Literally zero people said they just tip every time. Here’s the consensus:

• Context matters enormously. There is a real difference between a locally owned craft coffee shop where a skilled barista is making you a genuinely complex drink and a chain deli where someone handed you a pre-made sandwich from a case. Both may have tip screens. They do not both necessarily warrant the same response.
• What you ordered matters. If someone made you a beautiful, elaborate, custom drink, tip them. They earned it. If you bought a bottle of water and a bag of chips at a convenience store and the checkout screen asks for a tip, you are under no moral obligation to comply.
• Peak hours matter. If you’re the ninth person in line on a Monday morning and the staff is moving at the speed of light to keep up, acknowledging that hustle with a dollar or two is a genuinely kind thing to do.
• Whether they went out of their way matters. Did they remember your order? Spell your name right without asking? Throw in an extra cookie? Tip them more. Did they ring you up while staring at their phone? Tip them less, or not at all, and feel fine about it.
• The jar vs. the screen doesn’t matter. Morally, they’re the same thing. Don’t let the theatrical guilt of an audience-facing button bully you into tipping when the situation genuinely doesn’t call for it.

The verdict

No, it is not rude to skip the tip screen at a coffee counter—with some very important asterisks. Skilled barista, complex drink, small local shop? Tip them, even just a dollar or two. Pre-packaged item, transaction requiring no real labor, convenience store checkout prompt? Press “No Tip” without conducting a full moral inventory of your soul.

The real villain here isn’t the customer who skips the tip jar. It’s a system that has decided that individual consumer guilt is a reasonable substitute for paying workers a living wage. We shouldn’t need to make up the difference at the bagel counter. Workers shouldn’t have to depend on the charity of customers for basic financial stability. And none of us should have to spend this much mental energy on a transaction that takes less than a minute, but yet, here we all are. Until the system changes—and I am not holding my breath—tip generously when it’s earned, tip modestly when it’s ambiguous and skip it guilt-free when it’s clearly a cash grab.

Yet, I still think about that $1 tip sometimes—whether it was too little, too much or just the wrong move. And that, more than anything, is the real problem with the tip screen: It has turned a minor financial transaction into an identity crisis. You deserve better. So do I. So does Jill, frankly, who just wanted some shaved ice and ended up as the centerpiece of an etiquette column.

(Jill, if you’re reading this: Happy birthday. I tipped. That’s love.)

Why trust us

Reader’s Digest has published hundreds of etiquette stories that help readers navigate communication in a changing world. We regularly cover topics such as the best messages to send for any occasion, polite habits that aren’t as polite as they seem, email and texting etiquette, business etiquette, tipping etiquette, travel etiquette and more. We’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Source:

• Pew Research Center: “Tipping Culture in America: Public Sees a Changed Landscape”
• Talker Research: “Americans are guilt tipping much less in 2025”
• Talker Research: “Tipflation: Americans spend nearly $500 a year tipping more than they’d like to”

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The post Is It Really Rude to Skip the Tip Screen at a Coffee Counter? appeared first on Reader's Digest.

You do the mental math: There’s no way you’ll be able to eat all the bananas in that bunch before they cross the invisible line from snack item to recipe ingredient. And though banana bread is delightful, there are limits to how many loaves one household can reasonably consume (or so I hear).

If it feels like bananas go from “perfect for cereal” to “future smoothie component” overnight, you’re not imagining it. Bananas are an unusually sensitive fruit, and their ripening process is surprisingly dramatic. Curious about what’s really happening inside those peels—and whether there’s any way to slow things down—I turned to the experts: food science consultant Ed McCormick and certified culinary scientist Jessica Gavin.

The good news? It turns out there is a way to hit the brakes on the ripening process to buy your bananas a little extra time—and it’s surprisingly simple. Let’s dig in below.

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How long do bananas last?

“I’ve found they typically go from green to overripe in about five to ten days, with visible shifts every one to four days,” says Gavin.

Here’s how McCormick breaks down the stages of a banana’s shelf (er, counter) life:

• Green stage: 2–4 days (starches are still converting to sugars)
• Yellow, firm stage: 2–3 days (ideal for slicing and cereal)
• Fully yellow with brown speckles: 1–2 days (sweetest stage)
• Overripe/brown: 1–3 days (before texture breaks down noticeably)

Why the variability? Storage conditions play a huge role. He goes on to explain that bananas ripen faster when they’re:

• Stored in warm conditions
• Kept near other ripe fruits
• Held in low-ventilated areas

And slower when they’re:

• In a cooler room
• Away from other fruits
• Given airflow

What’s the trick that can make bananas last longer?

It’s wonderfully low-tech: All you have to do is put plastic wrap on the ends of the banana stems. Yep, that’s it!

Wrapping the stems with plastic wrap “slows down the ripening signal,” says McCormick. “Think of it as turning the volume down, not turning it off.” This trick typically buys you one to two additional days, he says, which is “a modest but meaningful difference, especially if you’re trying to stagger ripeness across the week.”

You can wrap the entire crown of the bunch or individual stems. Separating the bananas improves airflow, which slows ripening slightly more, according to Gavin. But it’s the timing that matters most. For best results, wrap the stems early, while the fruit is still firm and green or yellow.

Why does this trick work?

This food fact all boils down to science. “Bananas ripen because they release a natural gas called ethylene,” Gavin explains. “Most of that gas comes from the stem where the bananas connect.”

“Ethylene acts as a communication signal between fruits,” McCormick says. “When it accumulates, it accelerates ripening.”

In a bunch of bananas, that gas becomes a self-reinforcing cycle—one banana’s ripening speeds up its neighbors. But, explains Gavin, “when you wrap the stem, you slow down how quickly that gas reaches the rest of the fruit.”

Less ethylene exposure means slower change. “With less ethylene circulating, the bananas don’t turn sweet and soft as fast,” she adds. “[Wrapping the stems] won’t stop ripening completely, but it can give extra days before they start getting brown and mushy.”

Is it ever too late to try this trick?

Unfortunately, yes. “Once browning begins, much of the ripening process is already underway internally,” says McCormick.

Gavin offers similar advice: “If your bananas are already turning brown, it’s probably too late for the stem-wrapping trick to do much. You might slow things down a little, but it won’t reverse the softening.”

At that point, she adds, “Pop them in the fridge to buy a few extra days, or use them for baking.”

Is this why some bananas are wrapped in plastic at grocery stores?

Yep. “Some banana stems are wrapped in plastic to slow ethylene release and delay ripening during transport and display,” Gavin says.

So why not wrap everything? “On a large scale, wrapping every stem would increase labor, material costs and plastic use, and stores actually want bananas to ripen at predictable rates to optimize sales,” McCormick explains.

But if you do see bananas with wrapped stems in the produce aisle, should you buy them instead of a bunch that isn’t wrapped? Not necessarily. Wrapped stems don’t indicate higher quality—just different ripening management. You can wrap the bananas yourself when you get them home.

Does this trick work on any other foods?

The same principle applies to other ethylene-producing fruits, like avocados, apples and pears, according to McCormick. But, he notes, “the effect is often less noticeable because bananas release a concentrated amount of ethylene from the stem.”

Gavin agrees: “This trick works best for bananas. Though other fruits also release ethylene, wrapping their stems doesn’t have the same targeted effect.”

For most produce, separation and airflow are the more practical strategies for prolonging their ripeness.

Well, there you have it: A few seconds of effort, a scrap of plastic wrap and possibly several extra days before your bananas pass perfect ripeness. That’s a pretty a-peel-ing payoff!

RELATED:

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Jessica Gavin, certified culinary scientist, blogger and YouTuber; email interview, Feb. 19, 2026
• Edmund “Ed” McCormick, food science consultant, founder of Cape Crystal Brands and author of The Food Questions America Is Asking: How Journalists and Scientists Are Redefining What We Eat; email interview, Feb. 19, 2026

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The post This Simple Trick Can Make Your Bananas Last So Much Longer (How Did We Not Know This?!) appeared first on Reader's Digest.

But while the Costco food court has its core menu we can always rely on, it also likes to throw surprises at us from time to time. For example, members will never forget when the widely despised $9.99 roast beef sandwich hit the menu (and then disappeared shortly thereafter). But now there’s a seasonal sweet treat entering “the court” that will tempt you into a moment of indulgence, and Costco fans are collectively losing their minds over it.

Read on to see what’s coming to Costco food courts across the country, and get yourself down to your local warehouse soon.

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What new dessert did Costco just add to its food court menu?

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A post shared by Morgan Chomps (@morganchomps)

Brace yourselves! Costco is now featuring a Double Chocolate Mint Sundae on its food court menu. It contains soft-serve mint ice cream with chocolate cookie crumbles and silky chocolate syrup. If you love the combination of mint and chocolate, this delectable layered sundae looks crisp and cool and definitely worth a try.

And if mint isn’t really your jam? According to food influencer @morganchomps, who tested out the new offering and shared her thoughts on Instagram, the ice cream isn’t overly minty. “It’s not like a Peppermint Patty,” she says in her video. “If you’re worried about it tasting like toothpaste, it doesn’t.” That’s a relief!

What are shoppers saying about the new sundae?

Early reactions to the new Double Chocolate Mint Sundae are mixed. Some people are excited, while others are downright disgusted and convinced it’s going to taste like a frozen tube of Colgate. Still others are disappointed that this new offering is replacing the limited-time Caramel Brownie Sundae.

• “It’s just alright,” said a Redditor on a thread about the new addition. “I don’t see it lasting more than a couple of months, especially since it replaced the chocolate.”
• “I’m so excited to try this,” said another, who was thrilled the sundae was going national. “Too often I see cool new things at a Costco and it’s somewhere I’m not lol.”
• “I am sooooo ready to gamble my random bout of lactose intolerance on this,” said a commenter over on the @CostcoHotFinds Instagram post about the treat.
• “I neeeeeed,” said another excited Redditor. (I think we know where they will be heading soon!)

How much does it cost?

Here’s some excellent news for you: Costco’s Double Chocolate Mint Sundae rings up at just $2.99. That’s the same price as the Caramel Brownie Sundae, the food court’s previous treat before they swapped it out for this newbie.

How long will it be available?

Costco very quietly dropped this dessert on us in the food court and hasn’t made a single announcement about how long it will remain on the menu. However, if you use the availability of the McDonald’s Shamrock Shake (which has a very similar flavor profile) as your guide, expect the Double Chocolate Mint Sundae to stick around through St. Patrick’s Day, March 17.

If the sundae hasn’t appeared in your nearest Costco food court yet, be patient. It’s rolling out nationally and should appear on the menu shortly. However, it likely won’t stay there for long—so try it while you can!

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• Say It Isn’t So! Costco’s Famous $4.99 Rotisserie Chicken May Have a Big Problem. Could It Disappear?
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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Instagram: “Double Chocolate Mine Sundae Taste Test”
• Reddit: “Double Chocolate Mint Sundae @Monterey Park Costco”
• Reddit: “Double Chocolate Mint Sundae”
• Instagram: “Double Chocolate Mint Sundae Announcement”

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The post Costco’s Newest Food Court Item Will Satisfy Your Sweet Tooth—For Under $3 appeared first on Reader's Digest.

To be fair, this year’s matchup between the New England Patriots and the Seattle Seahawks is predicted to be very competitive. But for many, the food is the best part of Super Bowl Sunday, along with the TV ads and halftime show (Bad Bunny!). We caught up with Instacart’s trends analyst Alex Orellana to get key insights from the report, so if you’re already salivating at the thought of a big game-time spread on Feb. 8, read on to learn which snacks surge this time of year. Then, get your own snacks, grab some extra napkins and cheer your team!

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How did the study determine the most popular Super Bowl snacks?

To figure out which Super Bowl snacks surge in popularity for the big game, Instacart’s number crunchers compared typical snack orders throughout the year with ones ordered during Super Bowl weekend. Here’s how:

First, they added up the share of snack orders during the previous Super Bowl weekend (Feb. 7 to 9, 2025) and compared them with the share of snack orders over a 12-month period from Oct. 1, 2024, to Sept. 30, 2025. Here’s some help with the data-speak: A share of orders is determined by taking the number of orders containing at least one item from a given snack category and dividing it by the total number of orders placed.

Both relative and absolute differences were weighted equally, then Instacart used the weighted data to rank the most popular snack category by state. Instacart’s press office told me that “this methodology is designed to surface regional quirks,” adding that certain places “stand out because geography, demographics and local preferences can differ meaningfully from the nation overall.”

What is the No. 1 most popular Super Bowl snack?

It’s cheese! In fact, cheese reigns supreme in two forms: processed cheese and queso. Processed cheese ranked No. 1 in 12 states in the Plains, South and Southeast, while queso, that tangy Tex-Mex delight, dominated in six more spots in the Pacific Northwest and upper Midwest. That brings cheese supremacy to a total of 18 states!

As for the runners-up, tortilla chips are the leading snack category in 12 states, mostly in the West, New England and the Mid-Atlantic region, as well as the District of Columbia. Savory chicken wings are nearly their equal, with purchases around the big game skyrocketing in a dozen states in the Midwest and parts of the West, Florida and Alaska.

Hold on—what’s the difference between queso and processed cheeses?

If you’re scratching your head over the difference between queso and processed cheeses, you’re not alone. Here’s the deal: Processed cheese, like American, is usually made with real cheese, often cheddar and colby, mixed with dyes, preservatives and emulsifiers to enhance the way it melts. And then there’s Velveeta, a processed cheese product that contains no actual cheese but is made with milk and canola oil.

Queso, aka chile con queso, on the other hand, is a Tex-Mex dip that’s made from cheese. It may be prepackaged (as it is in this report) or a homemade dip containing melted cheese (often American or Monterey Jack) and other ingredients, like onions, tomatoes and spices. People also add ground beef or sausage, corn, beans and/or jalapeños. The tricky part? Queso is often made with processed cheese, as in the traditional three-ingredient queso cheese dip recipe: a block of melted Velveeta and a can of Ro-Tel Diced Tomatoes & Green Chiles.

Which are the most popular Super Bowl snacks in each state?

Do your favorites match where you live? Here are the Super Bowl snacks that surge this time of year.

• Alabama: Processed cheeses
• Alaska: Chicken wings
• Arizona: French onion dip
• Arkansas: Canned diced tomatoes
• California: French onion dip
• Colorado: Processed cheeses
• Connecticut: Chicken wings
• Delaware: Tortilla chips
• District of Columbia: Tortilla chips
• Florida: Chicken wings
• Georgia: Processed cheeses
• Hawaii: Sour cream
• Idaho: Queso
• Illinois: Chicken wings
• Indiana: Chicken wings
• Iowa: Beef sausage
• Kansas: Processed cheeses
• Kentucky: Chicken wings
• Louisiana: Tortilla chips
• Maine: Tortilla chips
• Maryland: Queso
• Massachusetts: Tortilla chips
• Michigan: Chicken wings
• Minnesota: Queso
• Mississippi: Processed cheeses
• Missouri: Processed cheeses
• Montana: Tortilla chips
• Nebraska: Tortilla chips
• Nevada: Chicken wings
• New Hampshire: Tortilla chips
• New Jersey: Buffalo sauces
• New Mexico: Processed cheeses
• New York: Buffalo sauces
• North Carolina: Processed cheeses
• North Dakota: Tortilla chips
• Ohio: Chicken wings
• Oklahoma: Processed cheeses
• Oregon: Queso
• Pennsylvania: Buffalo sauces
• Rhode Island: Tortilla chips
• South Carolina: Processed cheeses
• South Dakota: Canned diced tomatoes
• Tennessee: Processed cheeses
• Texas: Processed cheeses
• Utah: Chicken wings
• Vermont: Tortilla chips
• Virginia: Chicken wings
• Washington: Queso
• West Virginia: Tortilla chips
• Wisconsin: Queso
• Wyoming: Tortilla chips

Were there any big surprises?

Plenty! There’s clear loyalty in certain regions. “What really surprised us was how personal game-day snacking is,” Orellana says. “Whether it’s Buffalo sauce in the Northeast or queso across the West, people often stick with the flavors and ingredients that feel local and most familiar to them.”

Other interesting tidbits in the state-by-state report are the oddball items that appear in just one or two places.

Take Iowa and Hawaii, for example, the only states where beef sausage and sour cream, respectively, fly off the shelves around the Super Bowl. Or South Dakota and Arkansas, where canned tomatoes are the No. 1 surging snack. “We don’t know exactly how customers are using tomatoes, but these items are versatile, such as in recipes, as toppings or as standalone ingredients,” he says. (It’s not a huge leap to assume some of these folks are probably making the classic queso dip mentioned above.)

Meanwhile, good ol’ French onion dip dominates the snack-shopping race in only California and Arizona. What gives? It’s good to remember that the report measures Super Bowl surges. “When we see items like tomatoes or beef sausage pop in certain states, it means those categories over-index there compared to the rest of the country, not that they’re the most popular items locally,” explains Orellana.

What else did the report reveal about game-day munchies?

State-by-state data brings a local focus to snacking, but what about nationwide game-day munchies? Tortilla chips and buffalo sauce see huge spikes this time of year. The data reveals a few other cool findings about our game-day munchies, including:

• Buffalo is boffo: When the Super Bowl rolls around, Buffalo sauce sees a 201% increase compared with the 12-month average. And Instacart knows you’re probably making Buffalo chicken dip since both cream cheese (up 319%) and canned chicken (soaring a whopping 693%) are often purchased alongside it.
• Wings fly high: A lot of that Buffalo sauce also goes on chicken wings. Regular wings surge 956% when bought with Buffalo sauce, and frozen wings skyrocket 740% when paired with it. Frozen wings are added to carts 123% more often for the Super Bowl, and they also rise during March Madness.
• Ranch rules: Ranch dressing is the runaway winner when paired with wings, surging 886% and besting blue cheese by a mile. Ranch is also ordered 53% more than the next closest dip, French onion. Ranch is king in West Virginia, which selects the creamy condiment 81% more often than the national average, followed by Kentucky, Ohio and Indiana.
• Crunch is king: You can’t go wrong with chips and dip at the Super Bowl. Crispy, salty and eminently shareable, tortilla chips and potato chips are quite a bit above average at this time of year, along with salsas, up 96%, and shelf-stable dips, up 227%.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Alex Orellana, Instacart trends analyst; email interview, Feb. 2, 2026
• Instacart: “Instacart’s 2026 Snacktime Report: What Americans are Craving for the Big Game”
• Bon Appétit: “What is processed cheese?”
• U.S. Dairy: “What is queso cheese?”
• Kraft Heinz: “Velveeta Original Cheese”

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The post New Report: These Are the Most Popular Super Bowl Snacks in Each State appeared first on Reader's Digest.

And clearly, plenty of people love those birds. Costco reported selling about 157.4 million rotisserie chickens globally last year, a number so large it’s almost hard to visualize, let alone reconcile with a price tag under five bucks.

The deal feels almost too good to be true, and now, it appears that it might be. Bargain hunters and consumer advocates are taking notice, putting this legendary deal under a very bright spotlight. So what, exactly, is going on, and could this iconic deal really vanish? Let’s dig in and find out.

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What is going on with Costco’s chicken?

It turns out Costco isn’t grappling with just one issue. Two separate controversies are swirling around its beloved rotisserie bird: a legal challenge over labeling claims, and renewed scrutiny over food-safety practices in its poultry supply chain.

Legal trouble

A class-action lawsuit filed in federal court in San Diego alleges that the big-box retailer has been misleading customers about what’s actually in its rotisserie chicken. The complaint, brought by two California shoppers, points to Costco’s labeling and marketing of its Kirkland Signature Seasoned Rotisserie Chicken as containing “no preservatives.”

According to the lawsuit, the chickens contain additives (specifically sodium phosphate and carrageenan) that the plaintiffs say stabilize texture and moisture and, therefore, function like preservatives. The suit claims that this contradicts Costco’s marketing and that some shoppers would not have purchased the product—or wouldn’t have bought it for $4.99—had they known those ingredients were present.

Food-safety concerns

Separately, a food-safety report has raised alarm about the chicken’s production chain—specifically the Lincoln Premium Poultry plant in Fremont, Nebraska, which supplies a significant portion of Costco’s rotisserie and raw chicken.

An analysis by advocacy group Farm Forward, based on U.S. Department of Agriculture (USDA) Food Safety and Inspection Service data, found that the plant repeatedly received the worst possible salmonella rating (Category 3) during inspections from 2020 through mid-2025. Category 3 indicates that a facility exceeded the allowable percentage of positive salmonella samples over a rolling 52-week period.

More recent data suggest the issue may be persistent: The Fremont plant reportedly received Category 3 ratings in every monthly test from September 2023 through July 2025. The facility also appears on the Consumer Reports 2025 list of the nation’s most contaminated poultry plants.

Complicating matters, the USDA does not have the authority to enforce its own salmonella performance standards. Even when contamination levels are high, the agency cannot mandate recalls, halt sales or shut down facilities. Contaminated raw chicken can legally remain on store shelves unless the seller—Costco, in this case—voluntarily pulls the product.

Although rotisserie chickens are fully cooked before sale (and proper cooking kills salmonella), critics argue that high contamination levels earlier in the supply chain still raise risks, especially if food is improperly handled.

Have people gotten sick from this?

With both labeling and contamination concerns in play, it’s worth separating actual illness risk from theoretical issues.

Preservatives and health

Ingredients like sodium phosphate and carrageenan (which is derived from seaweed) are widely used in processed foods to improve texture and retain moisture. Both are approved for use by food-safety regulators. And both are, generally speaking, safe to eat. In fact, the Food and Drug Administration categorizes both as GRAS, or “generally recognized as safe.”

Still, some studies and consumer advocates have raised concerns about carrageenan and digestive irritation or inflammation, as well as about high phosphate intake among people with kidney disease. Those concerns help explain why the “no preservatives” claim is central to the lawsuit.

Salmonella risk

Salmonella can cause symptoms ranging from diarrhea and fever to serious infections in vulnerable populations. According to the Centers for Disease Control and Prevention, around 1 in 25 raw chicken packages nationwide are contaminated with salmonella, underscoring that poultry products inherently carry some risk if mishandled or undercooked.

While the advocacy report flags potential elevated contamination at Costco’s supplier, to date, there have been no widespread confirmed outbreaks of salmonella directly linked to Costco’s rotisserie chicken. Still, improper cooking or cross-contamination in the home can lead to illness from undercooked poultry.

Could the chicken get pulled from Costco’s shelves?

In theory, yes. But there’s no sign that’s happening right now.

There’s been no regulatory order to halt sales of Costco’s rotisserie chicken. The USDA does not have the authority to shut down plants or recall meat solely because of a Category 3 rating, meaning the chicken could continue to be sold unless Costco voluntarily changes course.

Though Costco has never pulled its rotisserie chicken from shelves due to safety concerns, the company has recalled or withdrawn other food products in the past. In 2015, a widely reported E. coli outbreak linked to Costco’s rotisserie chicken salad prompted the warehouse club to pull the chicken salad from shelves and urge customers to dispose of any they had purchased; officials later linked the outbreak to contaminated celery used in the salad mix. Costco has also issued recalls on other items, including frozen strawberries in 2023 (due to concerns about Hepatitis A) and smoked salmon in 2024 (due to potential listeria contamination).

Of course, Costco isn’t the only retailer that has faced safety or legal concerns. A recent national recall removed canned tuna linked to botulism risks from supermarket shelves. Similarly, there have been instances in which allergens were mislabeled, prompting full product recalls. For example, last year, Trader Joe’s pulled packages of its Sesame Miso Salad because they contained an undeclared milk allergen. In the pharmaceutical world, high-profile products like Zantac were effectively removed from sale following evidence of health risks and legal scrutiny (although that’s a different industry, it shows how products can vanish after safety issues come to light).

How is Costco addressing this?

Though Costco has not directly addressed the preservative lawsuit’s allegations in court, the company told USA Today on Jan. 28 that it has removed statements about preservatives from its rotisserie chicken signage and online presentations. “To maintain consistency among the labeling on our rotisserie chickens and the signs in our warehouses/online presentations, we have removed statements concerning preservatives from the signs and online presentations,” the company said in a statement. “We use carrageenan and sodium phosphate to support moisture retention, texture and product consistency during cooking. Both ingredients are approved by food-safety authorities.”

Time will tell whether Costco’s actions resolve this issue or whether litigation continues as the plaintiffs pursue damages.

As for the salmonella concerns, Costco has not issued a recall on its rotisserie chickens and continues to sell them. Lincoln Premium Poultry has stated that the facility “treats the safety of its products as an utmost concern” and “will continue to improve our processes.” Neither the plant nor Costco has publicly outlined specific corrective measures tied to the recent data.

Should you stay away from the $4.99 Costco chicken in the meantime?

Not necessarily. But it is smart to follow food‑safety best practices anytime you handle poultry.

• Use safe storage: Refrigerate the chicken when you get it home, and pop any leftovers into the fridge promptly. Consume them within three or four days.
• Handle with care: Avoid cross-contamination by washing your hands and keeping your cutting boards and utensils clean.
• Reheating the right way: You don’t need to reheat rotisserie chicken before eating it, as it’s fully cooked. However, if you do reheat leftovers, bring them to an internal temperature of 165 degrees Fahrenheit to eliminate bacteria.

For now, Costco’s $4.99 chicken remains on the shelves—and in millions of shopping carts. Whether it stays there may depend less on the price tag and more on how these legal and safety questions play out, potentially reshaping consumer expectations and how prepared foods are marketed.

RELATED:

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Almeida Law Group: “Consumers Represented by the Almeida Law Group File Class Action Alleging Costco Deceived Shoppers with False ‘No Preservatives’ Claims on Kirkland Rotisserie Chicken”
• CDC Archive: “2015 E. coli Outbreak Linked to Costco Rotisserie Chicken Salad”
• CDC: “Chicken and Food Poisoning”
• Consumer Reports: “The Most Contaminated Poultry Plants in the U.S. October 2025 Report”
• Costco: “Annual Shareholders Meeting presentation, January 15, 2026”
• Farm Forward: “Inside Costco’s Chicken Supply Chain: Salmonella Contamination & The True Costs of The $4.99 Rotisserie Chicken”
• FDA: “Acme Smoked Fish Corporation Recalls Kirkland Signature Smoked Salmon”
• FDA: “California Splendor, Inc. Recalls Kirkland Brand Bags of Frozen Organic Whole Strawberries Distributed by Costco”
• FDA: “FDA Requests Removal of All Ranitidine Products (Zantac) from the Market”
• FDA: “Trader Joe’s Sesame Miso Salad with Salmon Voluntarily Recalled Due to Undeclared Milk Allergen”
• FDA: “Tri-Union Seafoods Identifies Additional Quantities of Recalled Genova Tuna at Limited Retailers”
• Los Angeles Times: “Poultry Industry Pushes Back After Report Shows Salmonella Is Widespread in Grocery Store Chicken”
• National Library of Medicine: “Food-grade carrageenans and their implications in health and disease”
• Sentient Food: “Costco Chicken Processing Plant Keeps Failing Tests for Salmonella”
• USA Today: “Costco sued over its $4.99 rotisserie chicken. Here’s why.”
• USDA: “Leftovers and Food Safety”

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The post Say It Isn’t So! Costco’s Famous $4.99 Rotisserie Chicken May Have a Big Problem. Could It Disappear? appeared first on Reader's Digest.

McDonald’s has never been shy about tapping into nostalgia. Over the years, it’s brought back a handful of retro fan favorites, each time sending adults sprinting to the drive-thru—“for the kids,” obviously. Well, the fast-food joint is at it again, this time with a Happy Meal toy ’80s kids loved and everyone else is about to go wild for.

We won’t spoil the surprise just yet, but here’s a hint: It’s interactive, collectible and full of that classic McDonald’s fun. Read on to find out exactly what’s coming back and why fans are excited.

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What throwback Happy Meal returned to McDonald’s?

The Transforming Changeables, aka the iconic Happy Meal toys that magically turned everyday McDonald’s menu items into robots, are back. First introduced in 1987 and revived in 1989 and 1990, these toys became instant legends, thanks to their clever designs and satisfying flip-and-fold transformations.

Fans haven’t stopped begging for their return since the ’90s. They’ve flooded McDonald’s social media comments and throwback wish lists with one very specific request: Bring back the Changeables. “Changeables were—by far—the most requested Happy Meal program on X, across social media platforms and through customer service,” McDonald’s Senior Marketing Director Guillaume Huin wrote in a post on X. 

McDonald’s has listened in the past when fans got loud about beloved toys, and this time is no different. 

What, exactly, are Changeables?

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A post shared by McDonald’s Happy Meal (@officialhappymeal)

Changeables are the ultimate proof that McDonald’s Happy Meal toys used to go hard. Each toy looks like a regular McDonald’s item (think: burgers, fries or Happy Meal boxes), but with a few clever flips and folds, it transforms into a robot or creature. They’re part toy, part puzzle and fully addictive. And once you figure out how one transforms, you’ll immediately want the rest.

How can you collect the new Changeables?

The returning Changeables are available only inside Happy Meals. So yes, collecting them means making a few strategic McDonald’s runs. Each toy comes with either a Hamburger Happy Meal or a Chicken McNuggets Happy Meal, both of which also include a kid-size fry, apple slices and a drink. One meal equals one toy, and since they’re assorted, collecting them is part luck, part commitment (and maybe part bribing your friends to trade).

McDonald’s rolled out 16 different Changeables, all inspired by classic McDonald’s items that transform into robots, dinosaurs or characters. The current collection includes:

• Boo Bot (pumpkin bucket)
• Pterabagdyl (takeout bag)
• Vash (McNuggets box)
• Min-ee (drive-thru menu)
• Cap Cap (McDonald’s hat)
• D1v4 (hamburger)
• FR-13S (fries)
• Teef Rex (Happy Meal box)
• Drinkobius-999 (drink machine)
• Galla (apple slices)
• Kio (order kiosk)
• Sizzlesaurus (fryolator)
• Torrus (McDonald’s PlayPlace)

What are McDonald’s lovers saying about the announcement?

The response to the Changeables’ return has been overwhelmingly positive, especially from adults who remember exactly how exciting these toys were the first time around. Most of the buzz centers on nostalgia. One TikTok commenter summed it up perfectly, calling them the “best McDonald’s toys of all time,” which feels like a bold claim … until you remember just how iconic they really were.

What stands out, though, is how many people still have their original Changeables decades later. “I still have the Big Mac, the fries, the Coke and the cheeseburger from when I was a kid,” user @Vivisection shared in the comments section of a TikTok video. Another commenter on that video, @Cobaltrei, wrote, “I am so happy!!!! The random few I have of the original one that made it from when I was a kid are really precious to me and I’m glad new generations get to play with them.”

That sentiment pretty much captures the moment. This isn’t just about reliving childhood memories; it’s about passing on that same sense of surprise and creativity to a whole new generation.

When can you get Changeables at McDonald’s?

Changeables are available now, but like all good Happy Meal nostalgia drops, they’re around for a limited time only. McDonald’s hasn’t put a super-long runway on this release, which means that once they’re gone, they’re gone. History says these kinds of throwbacks disappear fast, so if you’re hoping to snag a favorite (or collect the whole set), this is definitely a don’t-wait situation. Make sure to head over to McDonald’s sooner rather than later—future you will be glad you did.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Instagram: @officialhappymeal
• X: @HuinGuillaume
• USA Today: “McDonald’s Changeables Happy Meal from 1980s is back”
• TikTok: @gameboyzombie
• TikTok: @snackolator

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The post McDonald’s Just Brought Back Its Most Requested Happy Meal Toy, and It’ll Have You Nostalgic for the ’80s appeared first on Reader's Digest.

That said, I consider myself a good drive-thru customer. I make a point to have my order ready before I even pull up to the speaker. I turn down the music (lies—it’s a murder podcast) so the employee doesn’t have to compete with the ominous voice coming from my phone. I’ve got my card ready to go (or exact change, if I’m feeling poor and/or ambitious). I say please and thank you, and I actually make eye contact instead of scrolling through my phone. Gold star for me!

Perhaps you’re a good drive-thru customer too. But here’s the thing: If you’ve never worked a drive-thru window, there’s a good chance you’re committing what fast-food employees consider one of the most inconsiderate drive-thru behaviors—and if you’re like me, you have absolutely no idea you’re doing it.

“Most customers genuinely have no clue,” according to my son, who worked in fast food for years. “I’m not going to get mad at anyone over it, but it kind of does ruin my day when it happens.”

The worst part? Similar to the polite habits fast-food workers secretly dislike, you’re probably only guilty of it on the days when you need that burger or coffee the most. Read on to find out what this rude drive-thru behavior is and what you should do instead.

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What’s the rude drive-thru behavior?

Surprise! It’s leaving your windshield wipers on when you pull up to the window.

And now I feel even worse, since I only use the drive-thru when it’s raining or snowing. And I know, I know. You’re probably thinking, But it’s raining! What am I supposed to do—just not see? And yes, that’s a fair point when you’re actually driving. But when you pull up to that window to grab your fries, your car isn’t going anywhere. Those wipers, however, are still working overtime—and flinging rain, slush or whatever else has accumulated on your windshield directly onto the employee trying to hand you your food.

“It’s bad enough that we have to stand at an open window for hours at a time in bad weather,” my son says. “Splashing us is just the poop icing on the crap cake.”

One former drive-thru worker on Reddit painted an especially vivid picture of the situation: “I used to have to wear a trash-bag poncho to keep the rain off of me, and I’d be so cold and miserable.” (On the upside, the Redditor added this fast-food secret: “If you turn off your wipers, you’re getting extra sauce.” Nice!)

Why is it rude to leave your wipers on?

In case those visuals weren’t enough, let’s break down exactly why this seemingly innocent habit is such a big deal to drive-thru workers.

It drenches employees

This is the obvious one, but it bears emphasizing. That employee handing you your McMuffin is stuck at that window for their entire shift. Getting splashed once is annoying; getting splashed dozens of times during a rainstorm is genuinely miserable. The water from wipers can hit them in the face, get their uniform super wet and leave them damp and uncomfortable for hours.

The water isn’t exactly clean

Think about what’s on your windshield: road grime, dust, pollen and sometimes remnants of whatever bird decided to use your car as a restroom. And do you really want the person handing you a burger and fries to be covered in wastewater with a side of residual bird poop? Gross.

It can create unsafe working conditions

When water gets flung into the restaurant, it doesn’t just hit the employee—it hits the floor. “It creates a huge mess, and it’s a safety hazard,” my son’s co-worker Ben explains. “It can make the floors of the store wet, making people slip and fall.” Now the workers have to navigate slippery surfaces while juggling hot coffee and bags of food.

It happens when workers are already having a rough time

Nobody loves working in bad weather, but drive-thru employees don’t get to go inside and escape the elements. They’re stationed right at that open window, getting blasted with cold air, rain and wind every time a car pulls up. Adding wiper spray to the mix makes a tough shift even tougher.

My son says the worst was when he had to work the outside portion of the drive-thru at one fast-food joint. “We got hosed with water from the cars and the wipers. We wore ponchos, but it barely helped. And one time I got my foot run over,” he says, still sad about it two years later. “I know people usually just don’t notice, but I wish they would care a little bit more about their fellow humans. It costs nothing to be aware of those around you.”

What should you do instead?

The fix here is beautifully simple: Turn off your wipers before you reach the window. And this etiquette tip extends beyond fast-food restaurants—toll-booth operators and parking-garage attendants have the same complaint. Basically, any time you’re pulling up to a window where a human being is going to interact with you, those wipers should go off.

You don’t even need to turn them off the moment you enter the drive-thru lane. Just make it part of your routine as you approach the window, right after you put your car in park or come to a complete stop. Your car isn’t moving, so you don’t need wipers to see. The interaction typically takes less than a minute, and any rain that accumulates on your windshield during that time won’t obscure your vision enough to matter.

“Your car is not moving,” Ben says. “You do not need them—I promise.”

If it’s absolutely pouring and you’re worried about visibility, you can always turn them back on immediately after you pull away from the window. But in most cases, you’ll be fine for the 30 seconds it takes to grab your order.

Some fast-food workers have noted that customers who remember this small courtesy often get better service in return—extra sauce packets, a friendlier interaction, maybe even a little something extra in their bag.

How else can you be a courteous drive-thru customer?

• Turn off your headlights at night. Those high beams shining directly into the worker’s eyes aren’t doing anyone any favors.
• Have your payment ready. Whether it’s a card or cash, get it out before you reach the window so you’re not fumbling while the line backs up.
• Put down your phone. If you’re distracted by your screen when it’s your turn, you’re slowing everyone down.
• Be patient if your order takes a moment. The person at the window probably isn’t the one making your food.

For more on navigating fast-food runs gracefully, check out these hilarious stories from drive-thru workers about the wildest things they’ve witnessed—and be grateful your biggest faux pas is just forgetting about your wipers.

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Why trust us

Reader’s Digest has published hundreds of etiquette stories that help readers navigate communication in a changing world. We regularly cover topics such as the best messages to send for any occasion, polite habits that aren’t as polite as they seem, email and texting etiquette, business etiquette, tipping etiquette, travel etiquette and more. We’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Reddit r/YouShouldKnow: “YSK Turn off your windshield wipers when in a drive-thru”
• Reddit r/YouShouldKnow: “YSK that you shouldn’t have your windshield wipers on at the drive-thru”
• Reddit r/starbucks: “Turn off your wipers at the drive-thru window”

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That tiny dot off to the side appears on nearly every disposable coffee lid, from neighborhood cafes to big chains. And once you understand why it’s there, you’ll wonder how you ever overlooked it.

Theories about the hole’s purpose abound: “It keeps the coffee hotter!” “It’s for the aroma!” “It’s just a design quirk!” The truth, though, is far more practical—and far less glamorous—than most guesses.

To crack this caffeinated case, I spoke to packaging expert Stanislav Krykun, CEO of DST-Pack, and did some sleuthing of my own. Let’s pour out what that mystery perforation actually does, and how coffee lids have evolved to keep your caffeine flowing (and your clothes stain-free).

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What’s the deal with that tiny hole on to-go coffee cups?

That little hole isn’t there to release the aroma or make the lid look symmetrical. It’s there to equalize pressure. “The hole is there to let air into the cup,” Krykun says. “When a lid is fully closed, coffee doesn’t pour out smoothly. The flow stops and starts, which often causes splashing.”

Here’s the basic physics behind that: When you drink from the sip hole, liquid leaves the cup. If air can’t replace that volume, pressure builds inside, and the flow hesitates. When the pressure finally shifts, too much liquid can rush out at once.

As Krykun explains, “As coffee leaves the cup, air needs to go in. If it can’t, pressure builds, and the liquid hesitates. When the pressure finally changes, too much coffee can come out at once. The hole avoids this by letting air in right away, so drinking feels normal and controlled.”

Lid designers deliberately position the vent hole so that air and liquid don’t compete for space inside the cup. “The hole is placed where it won’t interfere with drinking,” he notes. “It’s usually kept separate from the sip opening so air and liquid follow different paths. Designers test different positions to see what gives the smoothest flow and least leaking.”

Think of the hole as a tiny air valve. It keeps pressure balanced, so the coffee can glide through the sip opening in a steady, predictable stream. Without it, drinking from a sealed lid would be messier, louder and a lot more frustrating—especially when you’re juggling a hot cup of joe on the move.

Is that its only function?

Nope. While equalizing pressure is the primary purpose, that tiny hole offers a few other benefits:

• Temperature moderation: By letting air and steam escape, it slightly influences how hot that first sip feels.
• Spill reduction: Preventing liquid from pooling under the lid reduces dribbles and surprise leaks.
• Smoother drinking experience: A steadier flow delivers a more predictable tasting experience—no weird pauses or puckery spurts.

What other features help you sip your coffee without spills or scalding?

Modern travel coffee lids have a lot more going on than just two holes. Other features—some subtle, some intentional, some historical—are designed to make your cup of coffee safer, cleaner and easier to drink on the move.

Krykun notes that many of these details go unnoticed: “The shape of the sip opening controls how fast coffee comes out. The raised edge helps stop drips from running down the cup. The lid also has a certain stiffness, so it stays in place when the drink is hot.”

Here are the main elements you might find on a coffee lid and what they do:

Sip hole

This is the primary drinking opening, and its shape matters more than you’d think.

• Some lids have a fixed opening you sip directly from.
• Others use a flip-back flap that helps retain heat and reduce splashes if the cup tips.
• Some eco-friendly designs use a raised lip that allows sipping without fully breaking the seal, helping limit spills.

Recessed drainage channels

On many lids, you’ll notice a shallow area near the sip opening. That’s not decoration—it’s a mini drain. If coffee splashes up toward the edge from sloshing, the channel will guide that wayward liquid back into the cup instead of onto your hand or shirt.

Secondary bumps and markings

Some older lids used raised bumps or symbols to mark drink types (decaf, milk or flavoring). Many coffee shops now rely on stickers or marker codes, but you’ll still occasionally see these tactile indicators, especially on legacy designs.

How have travel coffee lids changed over the years?

Coffee lids weren’t always the thoughtfully engineered objects we know today. Early versions in the early 20th century were simple covers that often leaked and offered little protection against spills. By the 1970s, as “to-go” culture picked up steam, people got creative, poking holes or tearing slits in lids so they could sip while walking or driving. Those everyday hacks nudged manufacturers toward better designs.

Krykun points out that safety concerns played a significant role. “Burn accidents pushed companies to improve lid fit and flow control,” he says. “Over time, lids became safer and more reliable.”

By the mid-1980s, purpose-built designs like the Solo Traveler lid introduced molded drink openings and tighter fits to reduce spills and retain heat. Some early patents even experimented with venting systems and domed shapes to manage foam and airflow, early recognition that the “perfect sip” involves more than just plugging leaks.

“More recently, changes in materials have been driven by the need to reduce plastic while keeping the same function,” Krykun notes. Compostable and plant-based lids now aim to match the performance of traditional plastics while reducing environmental impact.

So next time you lift your to-go coffee and take that first, glorious sip, give a nod of appreciation to that tiny hole on the lid. It’s not just a decorative afterthought; it’s working harder than you think.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Stanislav Krykun, CEO of DST-Pack; email interview, Jan. 16, 2026
• Coffee Lids: Peel, Pinch, Pucker, Puncture by Louise Harpman and Scott Specht
• Atlas Obscura: “Decoding the Design History of Your Coffee Cup Lid”
• National Museum of American History: “Coffee Cup Lid: Solo Traveler”
• National Museum of American History: “Coffee Cup Lid: The Smart Lid”
• Google Patents: “Lid for Drinking Cup”
• DST-Pack: “Coffee Cup Manufacturing”
• MTPAK Coffee: “The Evolution of Takeaway Coffee Cups”
• Papacko: “Coffee Cup Lids: The Complete Selection and Fit Guide for Coffee Shops”

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The post Here’s Why Coffee Cups Have That Small Second Hole—And It’s Not What You Think! appeared first on Reader's Digest.

What are these cups, exactly, and how can you score a golden one? We’ve got all the juicy details, including whether there are any catches hidden in the fine print. Let’s dig in.

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How can you win free Chick-fil-A for a year?

Think of this as a modern-day golden-ticket hunt—except the treasure comes in the form of chicken sandwiches and nuggets instead of Everlasting Gobstoppers. Chick-fil-A’s sweepstakes is tied to a limited run of collectible cups, with a small number concealing the ultimate prize.

What to know

The fast-food chain is rolling out four retro-inspired collectible Classic Cups, with new designs debuting every few weeks. The promotion started on Jan. 5, 2026.

Randomly mixed into the nationwide distribution are 3,000 Golden Fan Cups, and finding one of these comes with a major reward: free Chick-fil-A for a year. The prize is defined as 52 select entrees, loaded directly into the winner’s Chick-fil-A One account. Winners can choose from the Original Chick-fil-A Chicken Sandwich, Spicy Chicken Sandwich, Grilled Chicken Sandwich or eight-piece Chick-fil-A Nuggets (original or grilled). Each Golden Fan Cup includes a winning card with a QR code and instructions for claiming the prize.

Classic Cups cost about $3.99 (price may vary by location) and are available only while supplies last. The cups are designed as collectibles and are not refillable. In short, every purchase is a sealed mystery—with a small chance that it comes with a year’s worth of chicken.

How to enter

Want to try your luck at winning a golden cup? You can enter in one of two ways.

Buy a Classic Cup

• Classic Cups are available at participating Chick-fil-A restaurants, through the Chick-fil-A app or online for about $3.99 (prices may vary slightly by location).
• You can purchase a cup on its own or as part of a meal bundle that includes an Original Sandwich, fries, a drink and the Classic Cup.

Enter by mail

• If you don’t want to buy a cup (or just want extra chances), you can submit a mail-in entry. Print your name, address, phone number, email and date of birth on a piece of paper, and mail it to the sweepstakes address: Chick-fil-A Golden Fan Sweepstakes, c/o Merkle Inc., P.O. Box 5013, Kalamazoo, MI 49003-5018.
• All entries must be postmarked by July 1, 2026, and received by July 9, 2026. Each mail-in entry counts toward random drawings, ensuring your odds are at least as good as buying a cup.

Is it really random?

Yep. The Golden Fan Cups are randomly distributed, and all cups are sealed so customers (or Chick-fil-A employees) can’t preview designs in advance. There’s no shortcut, no strategy and no way to game the system.

By the way, the official odds are approximately 1 in 1,868, so winning is possible but definitely a “cross your fingers” situation.

Are there any caveats?

Sure, and knowing them will set realistic expectations. Here’s what you should know before you enter:

• It’s not unlimited Chick-fil-A for a year; winners get 52 entrees total (roughly one per week).
• Prizes are redeemable only at participating Chick-fil-A restaurants.
• Cup designs are released in limited waves and may sell out before the next one appears.
• Winners must complete the prize claim and verification process to receive the reward.
• Chick-fil-A employees and their immediate family members are not eligible.

How long does this sweepstakes run?

Here are the key dates:

• Classic Cups launch: Jan. 5, 2026
• Cup availability: While supplies last
• Sweepstakes period: Through July 1, 2026
• Mail-in entry deadline: Postmarked by July 1, 2026; received by July 9, 2026

What other promotions is Chick-fil-A hosting for its 80th anniversary?

The Golden Fan Cups are just one part of Chick-fil-A’s 80th-anniversary push, which the brand is framing as “newstalgia,” aka a mix of modern offerings and retro throwbacks. Other highlights include:

• Frosted Sodas and Floats: These two frosty drinks are joining the permanent menu. Frosted Sodas merge Chick-fil-A’s Icedream with favorite fountain sodas (like Coke, Dr. Pepper and Sprite), while Floats layer soda and Icedream into a fizzy indulgence.
• Limited-time retro packaging: Look out for retro branding on the Original Chicken Sandwich.
• Specialty plush cows: These plushies and other anniversary-themed merchandise are rolling out throughout the year.

What’s not part of the party? You won’t spot any chocolate waterfalls or singing Oompa-Loompas—just a sealed cup, a little suspense and the chance that your next Chick-fil-A order is a winner.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Source:

• Chick-fil-A: “Chick-fil-A Kicks Off Year of ‘Newstalgia’ Celebrations with Golden Fan Cup Sweepstakes”

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The post Want a Year’s Worth of Free Chick-fil-A? Here’s How to Win a Golden Fan Cup appeared first on Reader's Digest.

Go ahead, take a look if you have a Campbell’s condensed soup can in your kitchen right now. (Let’s be honest, you probably do.) There it is, smack dab in the middle of the can, bridging the red and white portions of the label. Now that you’re aware of it, you can’t unsee it, right?

But why is that medal there? And has it always been part of the Campbell’s label? We asked Josh Bentley, an associate professor of strategic communication at Texas Christian University, to help us get the full picture of the Campbell’s label and that mysterious medal. Interested in the history of this delicious slice—er, bowl—of Americana? Grab a hot cup of soup, settle in and keep reading.

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Why is there a medallion in the center of the Campbell’s soup label?

The origin of the medallion on the Campbell’s soup label dates back to the 1900 Paris Exposition, an event that brought countries around the world together to showcase their achievements. But the can didn’t have the medal at first.

“As the story goes, a company executive recommended the red and white color scheme in 1898 after seeing the uniforms of the Cornell University football team,” Bentley says. “Then, Campbell’s soup won a bronze medal at the 1900 Paris Exposition.” The company knew it needed to commemorate the prize, and a medallion, designed by French sculptor and medalist Jules Clément Chaplain, seemed like a natural choice.

A major reason Campbell’s soup earned the award was its condensed formula, which was revolutionary for preserving its ingredients while providing an affordable meal option. “So the gold medallion on the label stands for product excellence,” Bentley says.

Which Campbell’s soups have the medal?

All of Campbell’s condensed soups have the medal on the label—except for its Cheddar Cheese soup, which has a graphic depicting a hunk of cheese instead. You also won’t find it on Campbell’s Chunky, Slow Kettle or Homestyle soups. Pacific Foods soups, which joined the Campbell’s family in 2017, do not have the medal either. That’s likely because these soups aren’t condensed, and the medal was given for that product innovation.

Why has Campbell’s kept the medal on the label all these years?

In a word: trust. In the era before consumer protection laws, Bentley says brands needed ways to make customers trust their products.

“Trademarks, such as names and logos, help us identify and recognize brands,” he says. So-called trade dress, aka the look and feel of a product, including the packaging, can do the same thing. “It communicates to consumers about where products come from.”

Building trust with a brand really comes down to consistency. Once a company gets someone to try its product, that’s the big first step. If the experience is good, people are likely to come back—and that’s when the brand starts to mean something. It becomes a kind of promise.

“We need to remember that Campbell’s soup is more than just a food product,” Bentley says. “It’s tied to memories of childhood for many people. It takes them back to a simpler time in their lives when they were with people they loved.” Even Andy Warhol, the artist who made Campbell’s soup cans even more famous, said he had soup for lunch every day for 20 years, Bentley says.

How has the iconic Campbell’s soup label changed over the years?

There’s perhaps no grocery item in American history as recognizable as the Campbell’s soup can (well, maybe a bottle of Coca-Cola), but the design has gone through a few changes since the first can rolled off the production line in the late 19th century. Here are the highlights:

• 1895: The first Campbell’s soup, Beefsteak Tomato, featured an ornate gold script and a black-and-white illustration with a bright red tomato in the center of it. This soup was ready-to-eat, not condensed.
• 1897: When the company started condensing its products, the label changed again to fit the smaller can. That year, the label was black on top and orange on the bottom, with the same black-and-white illustration and red tomato.
• 1898: After that Cornell football game in 1898, the label changed again, this time to the familiar red and white. It featured a round insignia with a double-headed eagle and crown.
• 1900: Once the company won the bronze medal for its condensed-soup invention, it added the medallion to the can—and it has remained largely unchanged for more than 125 years.
• 2012: For the 50th anniversary of Andy Warhol’s pop-art Campbell’s soup can series, Campbell’s released cans featuring vibrant color pairings like pink and teal, blue and green, white and yellow, and red and purple.

Over the years, Campbell’s has made some minor tweaks to the font and added small images that depict the condensed soup flavor. For example, there’s an image of a tomato on the Tomato Soup cans and an image of diced chicken, noodles and carrots on the Chicken Noodle Soup can.

But other than that? “The classic condensed soup line—the one Campbell’s is best known for—has stayed pretty consistent over the years,” Bentley says. “It was big news when the company made small changes to its label in 2021. But still, the classic red and while color scheme is there. The gold medallion is there. The typeface has been updated a little, but it still gives the same vibe.”

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Josh Bentley, associate professor of strategic communication at Texas Christian University; interviewed, January 2026
• The Campbell’s Company: “Campbell’s History”
• Victoria and Albert Museum: “Exposition Universelle Internationale, Paris, 1900 – Medal”

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The post Here’s Why Campbell’s Soup Cans Have a Medal on the Label appeared first on Reader's Digest.

Personally, I’ve been known to stock up on Kirkland prosecco for celebratory occasions because it’s an affordable alternative to Champagne. But some news dropped on my desk that made me pause: Kirkland also makes Champagne. Or rather, Costco sells Champagne under the Kirkland label.

So who makes this stuff? And more important, is it any good? Keep reading as we pop the cork on this story.

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Is Kirkland Champagne really Champagne?

Indeed it is! For a beverage to earn the label “Champagne,” it has to come from the Champagne region of France. Located about 90 miles east of Paris and covering roughly 131 square miles of northern France, the region maintains cooler temperatures and a longer growing season. This allows the grapes to ripen slowly, resulting in higher acidity and lower sugar levels, both of which contribute to a great sparkling varietal.

Prosecco, on the other hand, needs to come from northeastern Italy—the regions of Veneto and Friuli-Venezia Giulia, specifically. You’ll know you’re popping the cork on the real thing if you see “Prosecco DOC” on the label. And if you spot a bottle of bubbly labeled simply as sparkling wine, you know it wasn’t made in either of these specific places.

So who makes it?

Whenever Costco tasks another company with making a product under the Kirkland label, the store doesn’t mess around—it’s quality above all else. So it shouldn’t be a surprise that Kirkland Champagne is made by a well-known luxury producer: Manuel Janisson of Verzenay, France.

You may not recognize Janisson’s name, but LVMH, the company that owns Moët & Chandon and Dom Pérignon, purchased his Champagne house, Janisson & Fils, back in 2019. Clearly, the guy knows what he’s doing. And what he’s doing is, at least in part, making Kirkland Champagne.

If you’ve ever scored a bottle of this bubbly, you know Costco isn’t trying to hide the brand behind the Kirkland name. It’s right on the back of the label for the world to see.

How much does Kirkland Champagne cost?

For the longest time, you could get a bottle of Kirkland Champagne for only $20. In 2025? The price has gone up, but not by a whole lot. Costco is still the king of low prices.

In my neck of the woods in Southern California, a bottle of the bubbly costs roughly $25. But this is still an incredible deal.

Compare that with a bottle of Veuve Clicquot Yellow Label Brut Champagne, which usually retails for around $65. Piper-Heidsieck Brut Champagne is a little more affordable, in the ballpark of $43 for a 750-milliliter bottle. But you aren’t likely to come across another true Champagne with the low, low price of $25.

But how does it taste—really?

Really good, actually. There are plenty of Champagne aficionados who would like it to be more complex or elevated, but pretty much everyone can agree that it’s a steal at its price point.

For the oenophiles in the crowd: The Champagne comprises pinot noir, chardonnay and pinot meunier grapes, and it has notes of green apple, minerals and lemon. For the rest of us: It’s a blend of grapes and tastes fresh and crisp.

“I love this sparkler,” said a Costco member on Reddit. “It’s bright and crisp and beautiful with a hint of yeast and oak. I wouldn’t be surprised to learn it’s made by Moët—just less than half the price of my erstwhile go-to sparkling wine.”

Another Redditor concurred. “I’ve had a couple of bottles, and it is good for the price,” they wrote. “I too got the bready hint and slight sweetness. Will buy again. Maybe a bottle every time I go. lol. My wife’s preferred is Moët Nectar, and mine is Ruinart BdB. Can’t have those every day!”

Do all Costco stores sell Champagne?

Sadly, no. Due to various laws at the state and local level, you can’t buy any alcohol at Costco warehouses in Pennsylvania or Maryland. Across other states, the kind of alcohol you can purchase at Costco varies. For example, some states permit only the sale of beer, while others permit sales of beer and wine. And of course, there are still others that allow you to stock your bar with anything at Costco.

That said, if your Costco sells wine but is out of Kirkland Champagne when you need it in a pinch (you can’t just reschedule New Year’s Eve!), the store often sells other brands too. You can typically find Moët & Chandon and Veuve in the warehouse club.

And if you happen to live in California and have $17,000 burning a hole in your pocket, Costco sells the Dom Perignon Champagne Collector’s Edition Vertical Set. It’s 24 bottles of the Champagne house’s most prized offerings.

Yep, it’s cool. Nope, I won’t be selling my left kidney to buy one of those anytime soon. It’s Kirkland Champagne for me.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Comité Champagne: “The Champagne region”
• Reddit: “Beautiful. Crisp. Bright. Kirkland Champagne is now on my approved list.”

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The post Yes, Costco Sells Champagne—And You Won’t Believe Who Makes It appeared first on Reader's Digest.

And even though you can get a tube of mascara or a replacement set of windshield wipers delivered, groceries and other food orders are still a huge draw. But what exactly are the most popular foods delivered across the United States? Grubhub had the same question. They scoured their delivery data to find the biggest food trends of the year, and compiled it in their 2025 Delivered Trend Report. Now, we have the inside scoop on which foods have been flying off the shelves and into our homes.

Keep reading to find out the most-ordered foods of 2025, and which food-related trend is the underlying reason why.

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How did Grubhub determine the most-ordered grocery items of 2025?

Grubhub determined the most-ordered grocery items by reviewing millions of orders placed on Grubhub platforms from Jan. 1 to Oct. 15, 2025. Though they did not specify exactly how many orders were included in their new trends report, in 2023, Grubhub fulfilled 248 million orders! Even with the shorter survey period of January to mid-October 2025, the number of orders placed is huge, to say the least.

What foods did Americans order the most this year?

The most-ordered foods in America are vast and varied, but one trend was found across the board: Nutrition is key.

“This was the year food had to prove itself,” according to Grubhub. “People wanted meals that did everything from boosting energy to supporting gut health, and of course, hitting those protein goals.”

The biggest takeaway from the Grubhub report? “Foodmaxxing,” or eating so that meals, snacks and drinks are packed with nutritional value, functional payoff and aesthetic appeal, is in full effect. “If food didn’t do something for you, it wasn’t getting ordered,” as the report put it.

So, which foods did Americans order the most in 2025? Here are the foods that reigned supreme.

Beans

In a year of foodmaxxing, beans and legumes stole the show!

This year, grocery-store orders across the country included 1.5 tons of beans, an increase of 135% from last year. On the takeout front, dense bean salads were in high demand. Mixes of black beans, chickpeas and kidney beans achieved social media fame, and Los Angeles led the charge on bean ordering for 2025. If wellness and gut health are the goal, then it’s no surprise beans came out on top.

Tinned fish

Simple, high-impact foods that you can eat on the go were in demand, which explains why orders of tinned fish roughly tripled in 2025—a 209% increase in grocery orders from 2024. Once deemed uncool, tinned fish products are now the breakout star of charcuterie boards and Insta-worthy meals, and honestly, what’s not to love? They’re filled with protein and healthy fats, and they’re so easy to add to just about any meal.

Protein

Talk about foodmaxxing! Never has there been such a push for protein as there has been throughout 2025.

Americans gravitated toward protein-rich options, with a nearly 20% uptick in protein-labeled grocery items. On the delivery front, familiar favorites stood out: chicken nuggets, tenders and strips. According to Grubhub, more than 750 of these beloved chicken meals were ordered every hour, which adds up to an impressive 5.2 million so far this year. Cities, including New York, Chicago, Los Angeles and Philadelphia, led the nugget charge: A whopping 76% of all chicken orders in big cities included nuggets.

Cold foam

Sometimes, it really is the little luxuries that make life a whole lot sweeter. Case in point: cold foam. This year, cold foam orders skyrocketed by 75% across Grubhub, earning the title of most popular extra for coffee orders nationwide. Not only is cold foam delicious, but it’s also post-worthy on social media, making it a win-win situation.

Matcha

Move over coffee, because matcha is the up-and-coming caffeinated drink of choice across the country. Matcha orders increased by a substantial 34% in 2025, and while it was once considered a very niche drink for the wellness-minded, matcha is now a mainstream coffee-shop offering that also happens to be very aesthetically pleasing.

And for foodmaxxers, it pulls double duty. Not only is matcha a great way to get a little energy boost, it also has L-theanine for a calming effect. No wonder it’s becoming the MVP of drink orders!

Eggs

The price of eggs went back down just in time for them to become one of the most popular foods of the year, with grocery orders up 58% from last year. Eggs are the epitome of foodmaxxing because they are low calorie, packed with protein and there’s always a new viral way to prepare them making the rounds on social media.

Meal-delivery orders also saw eggs in high demand, with the classic sausage, egg and cheese breakfast sandwich leading the pack for the most-ordered egg dish. New York, Los Angeles and Chicago were among the cities in which the good old-fashioned SEC sandwich reigned supreme.

Electrolyte drinks

Don’t let the name fool you—foodmaxxing is just as much about hydration as it is about meals and snacks. In 2025, Grubhub saw an upswing in the demand for electrolyte drinks, delivering more than 76,000 per month. With their reputation for boosting recovery and productivity, electrolytes became the year’s must-have beverage.

Were there any surprises?

Yes! Perhaps the biggest surprise in the Grubhub data is that convenience stores are swiftly becoming a go-to favorite come mealtime. In 2024, convenience stores were popular destinations for those seeking soda, drinks and candy. But this year, people ordered more than just snacks from convenience stores. Hot, grab-and-go meals like hot dogs and taquitos—which also happen to be jam-packed with protein—were the most popular options.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Grubhub: “Grubhub’s 2025 Delivered Trend Report”
• Business of Apps: “Grubhub Revenue and Usage Statistics (2025)”

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The post New Report: These Are the Most-Ordered Grocery Items of 2025, According to Grubhub appeared first on Reader's Digest.

That was all I needed to hear to put a pep in my step that day. I always love trying new drops at TJ’s, and the grocery retailer really pulls out all the merry stops during December. Add in the fact that a lot of the items are limited edition and sell out quickly, and it practically gamifies your grocery shopping experience. Chore no more!

I always pick up new things for us to try at home, and I also grab a hefty bag full of items to give out as yummy hostess gifts and thank-you presents, and to fill out my DIY gift baskets. To help you decide what to snag, keep reading, because I’m sharing my favorite picks of the season, backed up by avid Trader Joe’s fans.

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Which Trader Joe’s holiday foods should be on your must-buy list?

From light-as-air dessert bites to a delicious sweet-meets-savory spread that makes the perfect party food, here are my favorite picks of the 2025 Trader Joe’s seasonal holiday drop. According to TJ’s website, the only way you’ll know if these treats are available at your local store is to pop in and see for yourself!

Cranberry Orange Dip

This new item was brought to TJ’s lineup precisely to make holiday hosting easy. And in my opinion, this cream cheese spread is one of the best they’ve come up with yet. It’s creamy, sweet, tangy and tart—and it pairs with everything from fruit to crackers to bagels to pancakes.

TJ’s writes on its website, “On our shelves just for the holiday entertaining season, our Cranberry Orange Dip begins with a creamy, dairy trifecta—cream cheese, ricotta cheese and sour cream—that’s whipped to a fluffy-cloud consistency.”

Add tart cranberries and sweet orange puree, and you’re in for a serious treat. I recently brought this one to a party and paired it with Trader Joe’s Cranberry Raisin Toasts. At just $4.99 for 7.5 ounces, Trader Joe’s Cranberry Orange Dip really made for an elevated addition to the potluck table.

Mini Peppermint Meringues

Naturally, peppermint is a favorite flavor during the holiday season. TJ’s has quite a few peppermint-flavored treats, and these light-as-air mini peppermint meringues are my favorite. These low-calorie treats (only 80 calories for the whole shebang of 11 pieces per serving) are packed with so much flavor.

I snack on them as-is, but they’re also a delicious addition to mugs filled with hot cocoa or coffee. Trader Joe’s suggests adding them to a dessert board, which is a super cute idea. (The lightness really complements all the heavy, sugary treats of the season.) These are a recurring item at Trader Joe’s during the holidays, but they’re only available while supplies last—which won’t be long.

You get an entire box of about 40 for just $2.99, which is a steal.

Chocolate Covered Lebkuchen Cookies

One of my favorite things about Trader Joe’s is that it introduces me to foods from around the world, so I had to add some traditional Lebkuchen cookies from Germany to my shopping bag this season. These are dense (but still a little fluffy) wafer cookies flavored like spiced gingerbread. Also, there’s apparently a 12.5% minimum of nuts in each cookie, which adds a nice bit of texture.

I’m not a German cookie expert, but I can tell you these are strangely addictive. And I can offer some insight from someone who’s had German Lebkuchen cookies before. Says Reddit user DeborahLibrarian393: “They taste exactly like Lebkuchen cookies from Germany, which is exactly what they are.”

Gingerbread Cookie Mug Hangers

This seasonal item wins for being the cutest treat at Trader Joe’s this season. A wee-sized smiling gingerbread man? That perches at the tippy top of your coffee, tea or hot cocoa mug? Say no more. I couldn’t purchase these gingerbread-cookie mug hangers fast enough, and we’ve already repurchased them in our house because they’re so tasty.

Note that the cookie is quite crunchy, and others on Instagram and Reddit mention this in their reviews too. However, that’s because they’re meant for hanging out in liquid. It does break down nicely once dipped, making for the perfect midday treat or festive evening nightcap. You can also serve them with eggnog or holiday drinks for extra merriment. Plus, you get 12 for only $2.99.

Trader Joe’s writes, “Given our proliferation of festive holiday beverages and tasty cookies, we appreciate any opportunity to dunk said cookies into said beverages.” Cheers to that!

What other winter treats should you snag?

It’s hard to go wrong with anything that catches your eye at Trader Joe’s during the holidays. I honestly had a hard time narrowing down my top four picks, but if I had room to add juuust a handful more, these would be my additional must-try holiday yummies at TJ’s.

• Tart Cherry Pecan Shortbread Cookies: This brand-new item from TJ’s this year is a must-try, especially if you’re already a fan of shortbread. The cookies have bits of slightly crunchy tart cherries and pecans inside. I love having one or two with an afternoon tea.
• Jingle Jangle: The Jingle Jangle snack mix is a holiday crowd pleaser, filled with a plethora of chocolate-coated things that make it feel like a surprise with every handful. The large tin is great for gifting or get-togethers, and the smaller Jingly Jangly bags are perfect if you want a smaller serving.
• Peppermint Brookie: Calling all peppermint lovers! This brand-new TJ’s cookie does not skimp on the minty goodness. Given the success of the other brookies (that’d be brownie cookies) that consistently fly off shelves, you know you’re in for a real holiday treat with this one.
• Danish Gingerbread Snaps: Here’s another seasonal Trader Joe’s find that comes from another land! These Gingerbread Snaps live up to their name with their crunchy texture and rich, spiced flavor. The tin is gorgeous, making it a perfect hostess gift or addition to a gift bag.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Trader Joe’s: “Products”
• Reddit: “Lebkuchen Cookies… is it good?”

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The post Time for a Treat … or Two! These Are the 4 Most Delicious Trader Joe’s Holiday Foods You Need to Buy Right Now appeared first on Reader's Digest.

If good reviews are any indication, there’s one restaurant that reigns supreme across the country, and several others that earned top state rankings. Yelp, the popular internet review site, just released its Most Loved Brands report for 2025, and we’re breaking down the restaurant results ahead. Keep reading to find out which restaurant brands got the most love and loyalty from reviewers. Who knows, maybe it will help break a tie the next time you go out to eat with friends.

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How did Yelp determine the most popular chain restaurants?

To figure out which chain restaurants are the most popular across the country, Yelp looked at restaurants with more than 150 locations in the United States that also have 500 or more total reviews. Each brand was assigned a weighted loyalty score based on its Yelp review ratings, repeat page views, search volume and photo uploads.

Brands were ranked nationally and broken out by state. (To be considered for a state ranking, the chain also had to be ranked nationally.) Yelp also used artificial intelligence (AI) to analyze reviewer sentiment on metrics like food, drink and service quality, ambience and wait times.

What is the No. 1 most popular chain restaurant?

Dave’s Hot Chicken earned the prestigious title of the most popular chain restaurant in the U.S. Fans of the restaurant love the crispy chicken tenders and sliders, which can be customized according to your preferred spice level. Plus, you can get shakes and “slushers” for a sweet treat to go with your spicy entree. Overall, it was the chain’s generous portions, excellent food quality and fast service that pushed it over the top in seven states across the country, from Washington to Florida.

Surprisingly, Dave’s Hot Chicken hasn’t been around very long. It started as a pop-up in a Los Angeles parking lot in 2017, but its fast growth and very loyal following make it an increasingly popular favorite. Out of all the Dave’s Hot Chicken reviews on Yelp, 71% are four or five stars, which was among the highest review distributions of the year.

Did any other chain restaurants come close?

Dave’s Hot Chicken may take the cake nationally, but other chains are hot on its heels, including First Watch, bb.q Chicken and Texas Roadhouse. First Watch, a casual breakfast-and-lunch chain, was tops in 10 states, while Texas Roadhouse, a family-friendly steakhouse, dominated the rankings in seven states. The Korean-inspired bb.q Chicken leads in only five states, but its positive reviews and other high rankings pushed it to No. 3 overall.

Which are the most popular restaurant chains in each state?

Dave’s Hot Chicken is the most popular restaurant chain in the country, but some states definitely prefer other restaurants. Here is the list of the most popular restaurant brands by state:

• Alabama: The Cheesecake Factory
• Alaska: Denny’s
• Arizona: Dave’s Hot Chicken
• Arkansas: First Watch
• California: Texas Roadhouse
• Colorado: In-N-Out Burger
• Connecticut: The Cheesecake Factory
• Delaware: The Cheesecake Factory
• District of Columbia: Dave’s Hot Chicken
• Florida: Dave’s Hot Chicken
• Georgia: bb.q Chicken
• Hawaii: Olive Garden
• Idaho: LongHorn Steakhouse
• Illinois: First Watch
• Indiana: First Watch
• Iowa: The Cheesecake Factory
• Kansas: Dave’s Hot Chicken
• Kentucky: BJ’s Restaurants
• Louisiana: Carrabba’s Italian Grill
• Maine: Blaze Pizza
• Maryland: First Watch
• Massachusetts: bb.q Chicken
• Michigan: bb.q Chicken
• Minnesota: bb.q Chicken
• Mississippi: First Watch
• Missouri: The Cheesecake Factory
• Montana: Texas Roadhouse
• Nebraska: Carrabba’s Italian Grill
• Nevada: Texas Roadhouse
• New Hampshire: sweetgreen
• New Jersey: Texas Roadhouse
• New Mexico: BJ’s Restaurants
• New York: Raising Cane’s
• North Carolina: Texas Roadhouse
• North Dakota: LongHorn Steakhouse
• Ohio: Sweetgreen
• Oklahoma: First Watch
• Oregon: BJ’s Restaurants
• Pennsylvania: First Watch
• Rhode Island: Carrabba’s Italian Grill
• South Carolina: Dave’s Hot Chicken
• South Dakota: Texas Roadhouse
• Tennessee: bb.q Chicken
• Texas: First Watch
• Utah: Dave’s Hot Chicken
• Vermont: LongHorn Steakhouse
• Virginia: Jet’s Pizza
• Washington: Dave’s Hot Chicken
• West Virginia: First Watch
• Wisconsin: First Watch
• Wyoming: Texas Roadhouse

Were there any big surprises?

While they may not have taken the top spot, legacy brands are making major comebacks after years of trailing behind newer competitors. Older chain restaurants like Chili’s, Olive Garden and Denny’s (which was No. 1 in Alaska!) are gaining momentum for their big portions, comforting and familiar menus, and appeal to families.

Even Chuck E. Cheese is back in the spotlight, courtesy of a wave of nostalgia and updated entertainment at restaurant locations. The big takeaway? Reliability and familiarity are worth their weight in gold for restaurant chains.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Source:

• Yelp: “Yelp Data Reveals the Most Loved Brands of 2025”

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The post These Are the Most Popular Chain Restaurants in Every State. Did Your Favorite Make the List? appeared first on Reader's Digest.

So it’s a particularly great day when a Trader Joe’s product stages a comeback. Intrigued? You should be. This one’s been gone for the better part of a decade, and it’s a gem. Care to take a guess? Nope, it’s not Pancake Bread—that wound is still fresh. Chocolate Hummus would be nice, wouldn’t it? Alas, no—but now we’re getting closer.

Coming up, find out which fan-favorite dessert has finally returned to Trader Joe’s, and what fans have to say about this early Christmas gift to us all.

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What fan-favorite dessert is Trader Joe’s selling again?

After a multiyear, decidedly unpopular absence from store shelves, Trader Joe’s Chocolate Mascarpone is back! This soft, spreadable dessert cheese is creamy and delicious and delivers a rich chocolatey flavor that people just can’t get enough of.

Over the last two weeks, loyal Trader Joe’s fans have started to notice the once-discontinued dessert appearing in the refrigerated section. The company quietly updated its website to include the delicious returning favorite, but without a date indicating when the changes were made, so it’s hard to pinpoint exactly when it arrived. But it’s here now!

@laurenmadisonwellness tastes like heaven #traderjoesmusthaves ♬ La donna malese – Riz Ortolani

Chef Lauren Madison, a loyal Trader Joe’s fan, was so excited by its return that she immediately took to TikTok to post a video of the creamy treat with the caption “tastes like heaven,” if that’s any indication of just how exciting this delicious turn of events happens to be.

So wait—is it chocolate or cheese?

It’s both! Mascarpone is a rich, smooth and creamy cheese that originated in the Lombardy region of Italy. It’s typically used as an ingredient in desserts because of its high butterfat content and mildly sweet, slightly tangy flavor. Think of it like cream cheese, but not quite so sharp. To make TJ’s yummy version, chocolate is added into the mix—resulting in a delectable dessert akin to chocolate mousse or whipped cream, but a little bit denser.

The beauty of Trader Joe’s Chocolate Mascarpone is that it’s shockingly simple as far as ingredients are concerned. It’s just pasteurized cream, milk, citric acid, cocoa powder and sugar. Unlike many other grocery snacks and desserts, you can actually pronounce all of these ingredients, making it a slightly less guilt-ridden choice for holiday snacking.

What’s the best way to eat it?

Chances are you’ll be chomping at the bit to dig in to TJ’s Chocolate Mascarpone, so if you pop open the lid and grab a spoon, you certainly wouldn’t be the first. However, there are plenty of other equally delicious ways to enjoy it.

Mascarpone has historically been a holiday treat because it’s used in festive Italian dishes like tiramisu and cheesecake. Chocolate mascarpone is no different—you can use it to make the same types of creamy desserts. Just substitute it for regular mascarpone in your favorite cheesecake, crepe and tiramisu recipes.

During the holiday season, it’s also commonly served with a type of a sweet Italian bread called panettone. Want to keep it simple? Use it as a dip to accompany a tray of fresh fruit.

Why did Trader Joe’s discontinue it originally?

While Trader Joe’s has never given a definitive reason for discontinuing the item, it’s been quite some time since shoppers could pick up a container of this beloved dessert.

According to one loyal fan on Reddit, “they retired [it] like 7 years ago. That was the only time I wrote an email to a company asking for them to reconsider.” Most likely plenty of other fans wrote to Trader Joe’s too, which would explain, at least in part, why it’s back on shelves just in time for the holidays.

However, it’s always been considered a seasonal, limited-time-only release. While fans were used to seeing it every holiday season, Trader Joe’s decided some years ago not to bring it back—until now, that is.

What are fans saying about its triumphant return?

Trader Joe’s fans old and new are thrilled about Chocolate Mascarpone’s return to stores, and many confirmed that they’re wasting no time diving into it as soon as they get the container home.

• “I had to stop myself from eating the whole thing straight from the tub,” wrote one fan on Reddit.
• “I am personally offended that it doesn’t explicitly require adult supervision,” joked another.
• “I’ve waited so long for this,” said another Reddit user.

On TikTok, fans raced to the comments section to share their excitement. Many simply shared how delicious it looks, while others got way more specific.

• “One of the best things they’ve ever put out tbh,” said one commenter.
• “Eating this with a spoon 😍,” said another.
• “Stop it — running to trader joes in the morning,” a third chimed in.

Any Trader Joe’s fans who love chocolate should definitely give it a try before the holiday season is through!

So is Trader Joe’s Chocolate Mascarpone here to stay?

Even though Trader Joe’s finally brought back its fan-favorite Chocolate Mascarpone, it’s not going to be around for long. The limited-time-only treat is back for the holiday season, and it will be phased out with the rest of Trader Joe’s seasonal items once it sells out or the season comes to a close.

Holiday-themed items are usually available until shortly after the new year, but there’s no hard-and-fast rule. Until then, you can stock up to your heart’s content—at just $3.99 per container, it’s affordable enough to put together a little stockpile to enjoy in the year to come.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Trader Joe’s: “Chocolate Mascarpone”
• Reddit: “New item: Chocolate Mascarpone $3.99”
• TikTok: “Heavenly Seasonal Chocolate Marscapone from Trader Joes”

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The post Trader Joe’s Just Brought Back This Fan-Favorite Holiday Dessert After 7 Years—And You’re Going to Love It! appeared first on Reader's Digest.

The thing is, those buttons are confusing. And even though we’re supposed to read those appliance instruction booklets from cover to cover, we’d venture to say that little manual is rarely even opened, let alone memorized or referenced on a daily basis. Still, if you’re skipping these buttons, you may be missing out on features that could make your microwave even more useful—and make both your leftovers and newly nuked food even more delicious.

To sort out this button conundrum, we spoke with home economist Paula Rhodes, who specializes in developing recipes for microwaves, and Steph Chen, the founder of Anyday, a cookware company designed specifically for use in microwaves. Read on to get the real deal on those microwave preset buttons—and find out how they just might transform your cooking for good.

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How do the preset buttons work?

Unfortunately, the preset buttons are not all-knowing, and there aren’t any scales, scanners or cameras inside the microwave. “These buttons are based on averages, like a typical portion size, starting at fridge temperature,” says Rhodes. That said, your standard portion size isn’t always going to align with what the microwave has been programmed for. “Food isn’t always ‘average’ or the same shape, which can affect cooking time, so the results can be off,” says Rhodes.

What’s more, different brands of microwaves will use different systems to determine the presets. “Some microwaves use a simple timer for presets, while others use more advanced sensors. For example, Auto Reheat or Auto Defrost might measure food weight, steam released or even surface temperature to decide when to stop,” explains Chen. “The challenge is, you don’t know which system your microwave is using, and even with the best sensors, it doesn’t know key details, like the thickness of your food, starting temp or whether you’re using a cover.”

Why don’t all microwaves have the same buttons?

“Honestly, it’s more marketing than science,” says Rhodes. “Every company wants to look different.” Indeed, including different buttons than a competitor is a great way for microwave companies to grab customers who may be looking for a preset for a specific food.

The bottom line: It’s another way for them to stand out on the shelf and share with you additional foods you can microwave … but it doesn’t make things any easier for the average person trying to decipher them.

What do the microwave’s most common buttons mean?

We’re about to give you the keys to the kingdom, my friend. Below, Chen explains what will likely happen if you press one of the following common microwave buttons, plus how to maximize your results for optimal taste and texture—and a few buttons you may want to just skip trying altogether. We have also included an estimated time for each button, so you’ll know how long your food will be cooking if you decide to use this feature.

Potato

According to Chen, this button is designed to cook one or more raw, medium baking potatoes. (Your microwave may ask you to input the number of potatoes you are cooking.) Since this is relatively simple, it will likely be just a set timer. That said, if you cook one potato successfully, choose potatoes that are the same size going forward to guarantee the same results.

Time range: 4–7 minutes per potato

Pro tip: “Pierce the skin first so [the potato] doesn’t burst,” advises Chen.

Popcorn

The Popcorn button will run a preset amount of time based on a standard 3.2-ounce bag of microwave popcorn.

Time range: 2–4 minutes

Pro tip: Don’t rely on the Popcorn button alone. “Listen for pops slowing to about two seconds apart, and stop then—even if there’s time remaining,” says Chen. The longer you let it go beyond that, the more burnt pieces you’ll end up with.

Pizza

“This is meant for reheating a slice or two, but it’s often too strong,” Chen says. Plus, reheating pizza in the microwave won’t restore a crispy crust.

Time range: 45–90 seconds per slice

Pro tip: “I always think reheating pizza is best on a pan, low heat, covered, so that it steams and crisps,” says Chen. If you have a bit more time, you could also pop it in the toaster oven or regular oven. “But if you use the microwave,” she adds, “use 50% to 70% power for gentler reheating and better texture.”

Frozen Dinner

Besides the Popcorn button, the Frozen Dinner button is probably the most self-explanatory: It assumes that you are heating a traditional, 10- to 12-ounce frozen entree.

Time range: 4–6 minutes

Pro tip: “Don’t microwave [your meal] in plastic,” says Chen. “It will release billions of microplastics into your food.” Instead, transfer the food into a glass dish with a lid before you microwave it.

Beverage

This preset is meant to warm a cup of liquid, but Chen cautions that if you set it and simply return when it’s done, your sip will likely be way too hot. Why? The microwave doesn’t know how big your mug is or how full it is.

Time range: 30–90 seconds

Pro tip: “I wouldn’t bother with this one,” Chen says. Instead, if you’re often reheating your coffee or tea, simply figure out the amount of time it takes to reach your preferred temperature and stick with that. Depending on your microwave and how cold your sip is, it will likely be somewhere between 20 and 60 seconds.

Soup

Similar to the Beverage button, the Soup button is meant to warm liquid. It will likely heat for longer since a bowl of soup is bigger than a mug of tea.

Time range: 1–2 minutes

Pro tip: Chen suggests stirring halfway through the time to ensure even cooking. Also, make sure the bowl is covered to prevent pops and splatters.

Defrost

This is one of the preset buttons that adjusts the power and sets a cooking time. “Defrost uses low power to thaw frozen food gradually,” Chen explains, adding that you will typically need to input the weight or volume of food as well.

Time range: 1–2 minutes per half pound of food

Pro tip: If you don’t know the weight or volume of your food, guessing can be difficult and can lead to overheating. That’s why Chen recommends estimating the weight and then entering half that, plus pausing often to flip the food or separate pieces as they thaw. Just be aware that this one is tricky, and many chefs actually steer clear of the defrost button.

Reheat

“This is a general setting for leftovers,” says Chen. “It often uses medium power.” High power can overheat the exposed portion of food while the middle or bottom remains cold, but medium power can heat food more gradually and evenly.

Time range: 1–3 minutes

Pro tip: “Cover the food with a vented glass lid for the best texture,” Chen says. This will create steam to support more even cooking.

Frozen Vegetable

The Frozen Vegetable button assumes you are putting a bag of frozen veggies in the microwave to cook. You may be asked to input the size of the bag, but the microwave won’t know what vegetables are inside it.

Time range: 2–4 minutes per cup

Pro tip: Just as with a frozen dinner, take the extra step to put the food in a microwave-safe dish instead of cooking it in the plastic bag. Chen also recommends microwaving for less time than the package calls for to avoid overcooking. Start with a minute or less per cup, and then check it.

Fresh Vegetable

This button is meant to cook raw veggies, but it’s impossible for the microwave to know what you are cooking or what size the pieces are.

Time range: 2–5 minutes per cup

Pro tip: “Cover with a vented glass lid, and undercook slightly—they’ll keep steaming after,” says Chen.

Which button is the most important?

This is going to depend on who you ask, but ironically, it’s none of the presets noted above. For Rhodes, it’s the “add 30 seconds” button. “I use it every day,” she says. “It’s flexible—you can always add more time, but you can’t un-cook something. Also, it often means you don’t have to hit the start button again.” If you’re worried that 30 more seconds is too long, you can always hit the button and then watch and check early; it will still be easier than setting the microwave all over again for 10 seconds at a time.

Chen says she also uses the “add 30 seconds” button frequently but thinks the most important and most often overlooked is the power level button. “Think of it like the knob on a stovetop: You wouldn’t cook everything on the highest heat,” Chen explains. “In the same way, lowering your microwave’s power lets food heat more evenly and gently instead of blasting it at full force. It’s the key to better texture and also necessary for cooking things like rice from scratch.”

What else should you keep in mind when using preset microwave buttons?

Here are some additional general tips from our experts to keep in mind when you’re using the preset microwave buttons or doing any cooking with your microwave:

• Use presets as a starting point. “Check your food often,” says Rhodes.
• Know that some presets are better than others. “Popcorn usually works OK since manufacturers assume you’re using standard microwave popcorn bags,” Chen says. “Others can be more hit or miss.”
• Stir, stir, stir. “While you’re checking, stir or rearrange the food for more even cooking,” Rhodes suggests.
• Learn your appliance. “Microwaves are not standardized like a conventional oven. Wattage and levels of power vary greatly. The cooking pattern of every oven varies,” says Rhodes. “Once you learn yours, you’ll know what works.”
• Cover your food. “A vented glass lid helps trap steam and heat evenly,” says Chen.
• Underestimate weight. If a preset button asks for the weight of your food, always guess on the low end. “Enter about half the actual weight so you don’t end up with overcooked food,” suggests Chen.
• When in doubt, start short and slow. You can always add more time, but you can’t un-explode a bowl of oatmeal.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Paula Rhodes, founder of Salad in a Jar; email interview, August 2025
• Steph Chen, founder of Anyday; email interview, August 2025 and October 2025

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The post Here’s What All the Buttons on a Microwave Really Mean—And How to Use Them the Right Way appeared first on Reader's Digest.

As you (carefully) wipe away your tears, you can’t help but wonder why this is happening and if there’s any way to avoid it. Well, you can guess where we’re going with this: Researchers at Cornell University recently discovered a new reason we cry from onions—and a way to prevent it. I reached out to one of the researchers, as well as a neuroscientist, to get the details. Keep reading to find out everything you need to know before you head back into the kitchen.

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What are the tear-inducing compounds in onions?

When you slice or dice an onion, you break open the onion’s cells. The problem? You’re releasing sulfur compounds in the process. “Breaking open the cells allows certain compounds [called syn-propanethial-S-oxide molecules] to form, which become a gas,” says Alicia Walf, PhD, assistant professor of cognitive science at Rensselaer Polytechnic Institute in Troy, New York. The gas then gets in your eyes and makes you miserable.

However, this type of “crying” is distinct from what you normally experience when the waterworks start. “The crying from chopping onions is not the same as from negative emotions,” Walf notes. “It’s a protective response rather than an emotional one.”

How do onions make us cry, exactly?

Once that gas gets in your eyes, it “likes to combine with water, such as the fluid your eyes are bathed in to keep them moist,” Walf says. “When the gas combines with the lubricating tears in your eyes, a sulfuric acid is formed, which irritates your eye and causes pain.”

This uncomfortable situation kicks your eyes into full-on protection mode. How do your eyes protect themselves? You guessed it: by pumping out tears! “Your eyes reflexively tear up to wash away what is irritating to them,” Walf says. “In this case, that’s the sulfuric acid, but a similar reaction occurs with any irritant, such as an eyelash or smoke.”

But that’s not the whole story. As it turns out, there’s another scientific reason for the tears, according to a brand-new 2025 study published in Proceedings of the National Academy of Science. “We found in our study another important factor: The droplets splash upward into the air when the onion tissue is compressed,” says Sunghwan (Sunny) Jung, PhD, a professor of biological and environmental engineering, the director of graduate studies at Cornell’s College of Agriculture and Life Sciences, and one of the co-authors of the study. “As a knife compresses the tough outer skin of the onion, the underlying soft mesophyll is squeezed. When the skin ruptures, the compressed liquid creates droplets that can splash high into the air.” This makes them more likely to land in your eyes.

Do certain factors make the problem even worse?

Yep! It’s not just how sensitive your eyes are on any given day or how fresh (or, um, not fresh) the onions are. It’s all about the knife you’re using. The study found that blunt knives cause more droplets to form, according to the recent study. “The knife sharpness matters,” says Jung. “A sharp knife reduces tissue compression and droplet spray.” Translation: Sharpen those knives for a less-weepy onion interaction!

That said, not everyone “cries” while slicing and dicing onions. “Some of us have a lower threshold to engage the defense mechanism,” Walf explains. “We are more sensitive to the effects of the irritant.”

And not all onions are equal offenders. “Onions vary with how much of these compounds they have,” Walf adds. “And there are usually more of them in the section of onion near the root.” Noted!

What’s the other unexpected problem with cutting an onion?

This will also give you something to cry about: Cutting onions could spread bacteria around your kitchen, since they sometimes contain E. coli and salmonella. In fact, in 2024, a major E. coli outbreak that hospitalized 34 people and killed one person was tied to onions from McDonald’s, according to the CDC.

And using a blunt knife is an additional culprit that causes more bacteria to fly around your kitchen. After all, if those droplets are contaminated, you’ll have more of them when you use a blunt knife.

This is a pretty big discovery—and an important one to remember when chopping onions. “Droplets can carry pathogenic entities like bacteria or fungi, so understanding this finding helps reduce contamination risk,” Jung says.

Is there a way to minimize the tears?

Make sure you’re using the sharpest knife in the drawer! “Our findings show that the radius of curvature should be less than 7 micro meters,” Jung says. But he acknowledges that the measurement won’t mean much to most of us. So the takeaway is to just remember to sharpen your knives.

Does anything else work to reduce tears?

Unfortunately, all those old-time hacks you may have heard—like rinsing the onion in cold water before cutting it—don’t actually hack it. The Cornell scientists tested a few, including running onions under cold water and chilling them in the refrigerator, but these strategies didn’t reduce tear-inducing compounds or droplet spray, Jung says.

While not a hack, having a physical barrier does make a difference. For instance, some people with contacts don’t tear up as much, Walf says. “You can also use a barrier method like safety glasses,” she adds, “to protect your eyes from having contact with the irritating gas in the first place.”

But if you really want to keep the waterworks away, sharpen before you slice.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• Sunghwan Jung, PhD, professor of biological and environmental engineering and director of graduate studies at Cornell’s College of Agriculture and Life Sciences in Ithaca, New York; email interview; Nov. 16, 2025
• Alicia Walf, PhD, assistant professor of cognitive science at Rensselaer Polytechnic Institute in Troy, New York; email interview, Nov. 17, 2025
• Proceedings of the National Academy of Science: “Droplet outbursts from onion cutting”
• ACS Chemical Biology: “Enzyme That Makes You Cry—Crystal Structure of Lachrymatory Factor Synthase from Allium cepa”
• CDC: “E. coli Outbreak Linked to Onions Served at McDonald’s”

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The post Finally! Scientists May Have Found Out Why We Cry When Cutting an Onion—And the Simple Secret to Stopping the Tears appeared first on Reader's Digest.

Direct-to-consumer seafood shipper Maine Lobster Now wanted to get to the bottom of America’s fast-food love—and find out once and for all which fast-food chain reigns supreme in every state. Will your favorite fast-food spot also be your state’s favorite? And which mega-chain didn’t even rank? Keep reading as we get into Maine Lobster Now’s fast-food breakdown.

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How did the study determine the most popular fast-food restaurants?

The study analyzed fast-food ratings across the country using Google Maps, sticking with well-known chains: Chick-fil-A, McDonald’s, Five Guys, Wendy’s, In-N-Out Burger, KFC, Popeye’s, Taco Bell, Domino’s and Raising Cane’s. The team pulled restaurant ratings from thousands of Google Maps reviews from all 50 states, then calculated the average customer rating for each chain by state.

Comparing these averages revealed which chain had the highest rating from people in each state and across the country.

Were residents limited to fast-food joints available in their state?

Nope! Remember, the team drew on restaurant ratings from Google Maps. There, anyone can rate and review a restaurant they’ve eaten at, no matter where they’re from. So if you live in New York but are vacationing in California, you can rate the In-N-Out Burger you visited, just as you would your local McD’s.

That’s why a state’s residents may be head over heels for a fast-food restaurant that’s not even located in their state. Believe it or not, despite having locations in only eight states—California, Nevada, Arizona, Utah, Texas, Oregon, Colorado and Idaho—the most popular fast-food restaurant was the top-ranking chain in 13 states, grabbing the top spot in Alabama, Hawaii, Minnesota, New Jersey, New Mexico, New York and Washington, which don’t have the chain at all. It just goes to show that brand loyalty transcends state lines.

What is the No. 1 most popular fast-food restaurant?

Even though it’s closed for business every Sunday across the country, Chick-fil-A earned the title of the most popular fast-food restaurant in America! The chicken-centric chain earned the top ranking in a landslide 28 states—more than double the number of the second-place winner. That means that in more than half the country, Chick-fil-A reigns supreme!

Fans of Chick-fil-A keep going back not just for the delicious chicken sandwiches, but for the overall dining experience. According to the report, Chick-fil-A consistently delivers great customer service, creating strong customer loyalty. Plus, customers love the simple yet polished menu that caters to guests of all ages. Chick-fil-A is proof that the biggest chain isn’t always the best. It outperforms competitors, even in areas that offer diners an abundance of fast-food choices.

Did any other chains come close?

Chick-fil-A dominated in more than half the states across the country, but it’s not the only beloved fast-food chain. In-N-Out Burger came in second place, earning top ranking in 13 states, mainly those in the West (though In-N-Out Burger did pick up a few loyal states in other parts of the country too).

According to the report, In-N-Out Burger is a favorite among diners because the ingredients are fresh, the burgers are made to order and the limited menu is perfectly executed. If you’ve ever been to an In-N-Out Burger grand opening, or even driven past one, the long lines wrapping around the building are proof of just how much people love the burger chain.

Five Guys, known for its fresh burgers and enormous portions of piping-hot fries, was ranked No. 1 in six states, a respectable performance to say the least. People in the Northeast and the Mountain West, where Five Guys ranked highest, evidently love that Five Guys offers complete burger customization and uses premium ingredients.

Which are the most popular fast-food restaurants in each state?

Did your state choose your go-to fast-food restaurant as its all-around favorite? Here’s the list of the most popular restaurant in every state:

• Alabama: In-N-Out Burger
• Alaska: Chick-fil-A
• Arizona: Taco Bell
• Arkansas: Chick-fil-A
• California: In-N-Out Burger
• Colorado: KFC
• Connecticut: Chick-fil-A
• Delaware: Chick-fil-A
• Florida: Chick-fil-A
• Georgia: Chick-fil-A
• Hawaii: In-N-Out Burger
• Idaho: In-N-Out Burger
• Illinois: Chick-fil-A
• Indiana: Chick-fil-A
• Iowa: Chick-fil-A
• Kansas: Chick-fil-A
• Kentucky: Chick-fil-A
• Louisiana: Raising Cane’s
• Maine: Chick-fil-A
• Maryland: Chick-fil-A
• Massachusetts: Five Guys
• Michigan: Chick-fil-A
• Minnesota: In-N-Out Burger
• Mississippi: Chick-fil-A
• Missouri: Chick-fil-A
• Montana: Five Guys
• Nebraska: Chick-fil-A
• Nevada: In-N-Out Burger
• New Hampshire: Chick-fil-A
• New Jersey: In-N-Out Burger
• New Mexico: In-N-Out Burger
• New York: In-N-Out Burger
• North Carolina: Chick-fil-A
• North Dakota: Five Guys
• Ohio: Chick-fil-A
• Oklahoma: Chick-fil-A
• Oregon: In-N-Out Burger
• Pennsylvania: Chick-fil-A
• Rhode Island: Five Guys
• South Carolina: Chick-fil-A
• South Dakota: Five Guys
• Tennessee: Chick-fil-A
• Texas: In-N-Out Burger
• Utah: In-N-Out Burger
• Vermont: Chick-fil-A
• Virginia: Chick-fil-A
• Washington: In-N-Out Burger
• West Virginia: Chick-fil-A
• Wisconsin: Chick-fil-A
• Wyoming: Five Guys

Which popular fast-food chain didn’t earn top ranking in any state?

Even though it’s one of the largest fast-food chains in the country—not to mention around the world—McDonald’s didn’t earn top ranking in a single state. McDonald’s has a much bigger advertising budget and far more restaurants than many of its competitors, and yet it was outranked across the board.

Interestingly, McDonald’s menu offers many of the same general menu items as the chains that performed better, including chicken nuggets, chicken strips, burgers and fries. While the report didn’t specify why McDonald’s didn’t come out on top, it’s possible that a few factors contributed to the surprising results. For starters, McDonald’s prices have been on the rise, and many lifelong fans have taken notice. Additionally, there’s always a debate about the quality of McDonald’s menu items and the freshness of the ingredients. But ultimately, without asking reviewers, it’s impossible to say for sure.

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Why trust us

At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.

Sources:

• PRI Newswire: “Americans Are Redefining Fast Food — Nearly 1 in 4 Now Call it a ‘Treat’ or ‘Reward'”
• Maine Lobster Now: “Most popular fast food chain by state, according to Google maps reviews”

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One couple was chatty and delightful (turns out we love the same weird TV show!). The other couple? They answered our questions with the enthusiasm of hostages reading a ransom note. After an hour of these social gymnastics, I was in my chatty element, and my husband was planning his escape route through the kitchen. Such is the polarizing nature of community tables: They’re either an exciting dinner party with strangers or the world’s most uncomfortable blind date.

“They can be great because it blurs the line between a dinner party and restaurant dining,” says etiquette expert Nick Leighton, co-host of the podcast Were You Raised by Wolves? “But they can also be awkward when you’re trying to determine what level of interaction everyone wants.” That blurring can feel odd, but it also creates opportunities for unexpected fun and connections.

Gen Z loves it. According to Resy’s latest research, a whopping 90% of Gen Zers enjoy dining at communal tables, compared with just 60% of baby boomers. And people aren’t just tolerating the setup—they’re embracing it. About 63% of communal table fans say these shared spaces are great for meeting new people, and half report having interesting conversations with someone they otherwise wouldn’t have met. The stakes are real: 1 in 3 diners have made a new friend at a communal table, while 1 in 7 have even scored a date.

If you’re communal-curious (or communal-anxious), read on as Leighton and Jo Hayes, a modern etiquette expert and consultant, talk about how to make the most of this increasingly common dining format.

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Why are communal tables gaining in popularity?

A few reasons. But communal tables aren’t exactly new. They were the standard for much of human history (picture a Renaissance feast). But they are experiencing a trendy, modern renaissance. Part of it is practical: Restaurants love them because they’re efficient, maximizing seating capacity without expanding square footage. Diners looking to grab a bite quickly can often skip the wait. But there’s also a deeper cultural shift happening.

In this era of digital fatigue, we’re collectively starved for real human connection, and restaurants offer a rare opportunity for genuine face-to-face interaction. Particularly for Gen Z, who grew up online, the appeal of unplugging and meeting new people IRL is strong. Communal dining also taps into our desire for spontaneity and variety, Leighton says. It’s a chance to mix up your friend group, hear new perspectives and maybe—just maybe—have one of those serendipitous conversations that becomes a great story.

Where can you find communal dining?

If you want to try it out, Washington, D.C., residents are in luck—the city seats the highest percentage of diners at communal tables. Top spots around the country include Aita Restaurant in New York, Dudley Market in Los Angeles, Galit in Chicago, Tapori in D.C., Little Hen in Miami and Madeira Park in Atlanta.

How can you break the ice with your neighbors?

It depends. Just because you’re sitting at a communal table doesn’t mean you’re obligated to become best friends with your tablemates. Are you sitting there out of practicality or out of genuine curiosity and fun? Either way, if a group has chosen to sit at a communal table, chances are they’re at least open to some level of interaction. The key is reading the room and matching your energy to theirs.

“You’re not required to socialize with them,” Hayes says. “Most people are out to dinner to socialize with the people they’re with, not random strangers.” But she adds that, at the same time, it is polite to acknowledge the other people and offer a polite, “Hey, how’s it going?”

Really want to get a conversation going? Try the conversation starters below, which were suggested by our two experts.

Start with a simple greeting

When you first sit down, make eye contact and smile. “It’s nice to give a brief ‘hello’ or a polite nod to your neighbors when sitting down,” Leighton advises. “Then see what sort of engagement level you get back and take things from there.”

Hayes echoes this approach: “A polite smile and hello when being seated will suffice.” Think of it as the communal table version of nodding to someone on an elevator—friendly but not invasive.

Ask for menu recommendations

This is the gold standard of communal table conversation starters. “Good conversation starters are things like ‘have you been here before?’ or ‘anything on the menu I shouldn’t miss?'” Leighton suggests.

It’s low-pressure, genuinely useful and gives your tablemates an easy out if they’re not in a chatty mood. Plus, you might actually get a great tip about the restaurant’s secret off-menu item or signature dish. If your neighbors have been to the restaurant before, they’ll likely be happy to share their favorites. If they haven’t, you’ve just found common ground.

Weigh in on a harmless debate

Got a friendly disagreement going with your dining companion about whether pineapple belongs on pizza or if breakfast for dinner counts as a real meal? Casually invite your neighbors to weigh in. “What do you all think?” can be a natural conversation bridge that doesn’t require anyone to share their life story. Just keep it light and genuinely harmless—steer clear of politics, religion or anything remotely controversial.

Read the room and respect boundaries

Pay attention to body language and engagement levels, Hayes says. If your neighbors give one-word answers, keep looking at their phones or angle their bodies away from you, take the hint. “Know that not everyone at a communal table is going to be social and don’t take it personally if they aren’t up for engaging,” Leighton says.

Some people just want to enjoy their meal in peace, and that’s completely valid. You wouldn’t force conversation with someone reading a book on a plane, right? Same principle applies here.

Be mindful of your physical space

“Since the amount of space you have is likely smaller, the amount of consideration you need to show your fellow diners has to increase,” Leighton says. You’ll need to be extra conscious of where your wine glass goes, the volume of your voice and how wide your elbows are spreading.

Hayes agrees: “Keep your elbows and, in fact, all body parts, to yourself. Ensure you’re not touching those next to you.” This includes bags, coats and that enormous purse you insisted was “not that big.”

Keep your conversation volume moderate

Make sure you’re not talking “at a level that is distracting, annoying or disruptive to those close to you,” Hayes says. You want to be heard by your own group without forcing everyone else to listen to your entire conversation about your mother-in-law’s Thanksgiving drama.

And while eavesdropping is inevitable in close quarters, “don’t be obvious about it!” Leighton warns. We’ve all been guilty of tuning into a juicy conversation happening nearby, but resist the urge to lean in or make it weird.

What shouldn’t you do when eating at a communal table?

Communal tables come with their own set of don’ts. Here’s what to avoid:

• Don’t treat it like a potluck. “Sharing food is an advanced move,” Leighton cautions. Unless your tablemate explicitly offers you a bite, keep your fork to yourself. Hayes is even more direct: “Absolutely no to sharing an appetizer! You’re not dining together.”
• Don’t assume everyone wants to chat. Hayes notes that in her experience in Australia, where communal tables are everywhere, “most people are not there to meet new people. They want to simply enjoy a meal with their friend or group.”
• Don’t bring your phone to the table. “No phones at the table,” Leighton says. “If you must take a call, take a step outside the dining room.” Hayes agrees: “Ensure cellphones are on silent and off the table.” This isn’t just good communal table etiquette—it’s good dining etiquette, period.
• Don’t forget to tell your server who’s in your party. This is crucial. “Make sure the server knows who’s in your party to keep everyone’s checks separate,” Leighton advises. The last thing you want is confusion about who ordered the expensive wine or an awkward moment when the bill arrives.
• Don’t spread out your belongings. “Keep your cutlery and utensils contained to your place setting,” Hayes says. Your tablemates don’t want to navigate around your stuff to reach their own meals.
• Don’t linger if you’re not connecting. If it’s clear that conversation isn’t happening and you’ve finished your meal, there’s no need to drag things out. Communal tables work best when there’s some natural flow to the seating, so if you’re done, it’s perfectly fine to settle up and head out.

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Why trust us

Reader’s Digest has published hundreds of etiquette stories that help readers navigate communication in a changing world. We regularly cover topics such as the best messages to send for any occasion, polite habits that aren’t as polite as they seem, email and texting etiquette, business etiquette, tipping etiquette, travel etiquette and more. We’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. For this piece, Charlotte Hilton Andersen tapped her experience as a longtime journalist who specializes in etiquette and communication for Reader’s Digest. Read more about our team, our contributors and our editorial policies.

Sources:

• Nick Leighton, etiquette expert and co-host of Were You Raised by Wolves?; phone interview, Nov. 18, 2025
• Jo Hayes, etiquette expert and consultant; phone interview, Nov. 19, 2025
• Resy: “2025 Retrospective: Dining Is More Connected Than Ever”

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