This year’s theme has an unexpected origin story. Delaware’s scrapple was a standout contender in last year’s comfort food conversation, but our editors ultimately decided it didn’t quite belong there. (Let’s just say it raised more questions than comfort.) Still, it stuck with us—and found a much better home at the breakfast table, where it helped inspire this year’s focus. But America the Tasty is just one part of the story.

Below, we’re sharing a few of the other standout features from this issue—inspiring and unexpected tales that capture the heart of the season and the people behind them. Consider this a small taste of what you’ll find inside.

Get Reader’s Digest’s Read Up newsletter for more heartwarming stories, pets, fun facts, humor, travel and tech all week long.

• 13 Readers Share the Moments That Make Them Feel the Most American
  This one was all about you, and the little things that make people feel proudly American. From the incredible mix of cultures that make this country so unique to the magic and nostalgia of Disney World, these stories capture the memories and traditions that feel straight out of the American dream.
  
• What’s Your Greatest Wish for America?
  From kindness and community to equality, hope and helping one another, readers opened up about what they truly want for the country. Their wishes are a perfect reminder of what America’s 250th birthday is really all about—building a brighter future for the generations to come.
• Forget Destination Weddings—The Latest Travel Trend Extends to Divorce Parties, Midlife Crises and Even Funerals
  Ever heard of booking a trip just to celebrate your divorce? Believe it or not, people are doing exactly that. We dove into why divorce vacations and other life-reset getaways are suddenly everywhere, and why treating yourself to a fresh start could be the best thing for you.
• Wearable Tech Can Keep Us on Track, but It Also Has a Dark Side—Here’s How to Use It Wisely
  These days, it’s nearly impossible to walk outside without spotting someone wearing some kind of tech gadget. From smart watches to sleek rings, wearable tech has exploded in popularity thanks to its promise of making us healthier. But is all this data actually good for us? We asked the experts to weigh in, and the answers might surprise you.
• Rescue on the Elk River: How a Kayaking Trip Turned into a Desperate Fight for Survival
  We take you straight into the terrifying moment one kayaker found himself fighting for survival after plunging into a remote, freezing river. With the cold setting in fast, things looked grim. Read the nail-biting story to discover the heroic act that saved his life.
• 13 Horse Racing Facts Even Die-Hard Fans Might Not Know
  You don’t need to be a horse racing fan to enjoy this one. We broke down the most fascinating and fun facts about horse racing, the legendary Kentucky Derby and more. Don’t be surprised if you’re suddenly ready to throw on a fancy hat and experience the excitement for yourself.

These are just a few of the incredible stories waiting for you inside Reader’s Digest’s June/July 2026 issue, out now. Dive into the issue now and see what everyone is talking about.

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.

The Most Iconic Diner in Every State

The Best Sandwich in Every State

The Best Dessert in Every State

The post The Year’s Most Delicious Magazine Has Arrived! Here’s What’s in <i>Reader’s Digest</i>’s June/July 2026 Issue appeared first on Reader's Digest.

Costco has built a reputation for quietly listening to shoppers and dropping products with little fanfare, only for everyone to suddenly be talking about them. Recently, the warehouse giant did it once again with an addition that’s already sparking excitement among fans, inspiring comparison posts and sending shoppers on “Did my store get it yet?” missions.

The newest arrival isn’t flashy, but for certain shoppers, this has been a long time coming. And if the online reaction is any indication, Costco may have just milked another winning idea. To get the full scoop on this new dairy drop—and why it’s got shoppers so fired up—I spoke with food science consultant Ed McCormick, author of the upcoming book The Food Questions America Is Asking. Let’s pour out the details.

Get Reader’s Digest’s Read Up newsletter for more Costco news, cleaning, humor, travel, tech and fun facts all week long.

What kind of milk did Costco just introduce?

The new addition is Kirkland Signature Ultra-Filtered Reduced Fat Milk, a lactose-free 2% milk that many shoppers immediately started comparing to cult favorite Fairlife. The product contains 13 grams of protein per serving and has nutrition numbers that shoppers say are remarkably close to Fairlife’s popular 2% version. While Costco already carries other lactose-free milks, such as Kirkland Organic Lactose Free, this new option is positioned as a higher-protein alternative with a different nutritional profile.

What is ultra-filtered milk?

Ultra-filtered milk starts out as regular milk, but it undergoes a specialized filtration process that changes its composition. “Ultra-filtration means the milk is passed through extremely thin filtration membranes that separate milk components by size,” McCormick says. “The procedure enables makers of milk to concentrate ingredients like protein and calcium that we know are great for good health … while reducing lactose and some of the natural sugars present in milk.”

The filtration is similar to the steps used in the cheese and other dairy industries. “Molecules such as water, lactose and some minerals can pass more easily, while larger proteins are retained and concentrated,” McCormick says. The end result is still milk, but with a modified nutritional profile.

What’s so special about ultra-filtered milk?

Ultra-filtered milk may look like any other carton in the dairy aisle, but its growing popularity comes down to what’s inside the packaging. Ultra-filtered milk has steadily moved from niche product to mainstream category, driven by high-protein diets, macro tracking and demand for lactose-free options. Here’s why.

It has more protein and less sugar

One of the biggest draws is the nutritional profile. Compared with standard 2% milk, ultra-filtered varieties generally offer:

• About 50% more protein
• About 50% less sugar
• Similar calcium levels
• Similar fat levels, depending on the variety

For comparison, regular 2% milk typically contains around 8 grams of protein and roughly 12 grams of sugar per cup, whereas Costco’s ultra-filtered milk boosts protein to 13 grams and has 6 grams of sugar—without a dramatic increase in calories.

“The concentration of protein is one of the most significant selling points because many consumers now associate protein with fullness, fitness and healthy aging,” McCormick says. Protein supports fullness and muscle maintenance, especially in older adults and athletes, and that and the lower sugar profile can be very appealing to consumers, he adds.

It’s lactose-free

Ultra-filtered milk’s lactose-free status isn’t simply a bonus for some consumers; it can be the deciding factor. For people who are lactose intolerant, McCormick says, this can mean fewer issues such as bloating, gas and digestive discomfort. According to McCormick, much of the lactose is naturally removed during filtration, and manufacturers commonly add enzymes that break down any remaining lactose.

It tastes creamier and sweeter

Many shoppers describe ultra-filtered milk as richer, creamier or sweeter. “The sweetness comes in part from lactose breakdown,” McCormick explains. “When lactose is broken down into glucose and galactose, those sugars are sweeter to the human palate.” As for the consistency, it’s the higher protein concentration that contributes to a creamier mouthfeel, he says.

It lasts longer in the fridge

Another major perk of ultra-filtered milk—especially for Costco shoppers buying dairy in bulk—is extended shelf life. Most ultra-filtered milk is typically processed using ultra-high-temperature (UHT) systems and under highly controlled conditions, which dramatically reduce spoilage, according to McCormick.

So what is ultra-filtered milk’s shelf life? It typically lasts about 45 days unopened, which is much longer than the roughly two weeks or so you get from conventionally pasteurized milk. That makes it especially appealing for households that don’t go through milk quickly.

What should you use ultra-filtered milk for?

If you regularly drink milk straight from the glass or with cereal, the nutrition upgrade can be an easy win. Though McCormick notes, “Consumers would likely not notice large differences beyond a creamier texture and slightly sweeter taste for most everyday cooking and drinking.”

And because of its higher protein content and creamy texture, he says, ultra-filtered milk performs especially well in several applications:

• Protein shakes and smoothies: The added protein gives drinks more staying power without needing extra ingredients.
• Coffee drinks and lattes: The creamier mouthfeel can create a richer texture.
• Overnight oats: Higher protein means a more filling breakfast.
• Creamy soups and sauces: Extra protein and concentration can add body and richness.

What shouldn’t you use ultra-filtered milk for?

Ultra-filtered milk still works as a substitute in most recipes, but there are a few situations where traditional milk may be preferable, according to McCormick.

• Sensitive baking recipes: “The modified protein and sugar profiles could slightly affect browning [and] texture,” he notes.
• Delicate custards: Higher protein content can subtly affect texture.
• Recipes where exact browning matters: “The limited supply of lactose could affect your Maillard browning reaction,” he says, meaning certain dishes may brown differently.

When will Costco’s ultra-filtered milk be on shelves?

You might have to be patient. Though the product first appeared on Costco shelves in Texas in April, and it has been spotted in Southern California, it hasn’t rolled out nationally—yet.

What are people saying about it?

On Reddit, shoppers are genuinely excited:

• “I was so pumped to find this yesterday!!!” said one Redditor.
• “Been looking for a Fairlife replacement because of cost,” said another.
• “This is exactly what I’ve been waiting for Costco to put out! … Hope it hits my warehouse soon,” chimed in a third.

Of course, not every review has been glowing. A handful of shoppers said they noticed a different aftertaste. “This milk taste[s] awful!!! 🤮 Water[ed] down! It does not compare to Fairlife or Mootopia,” said one unhappy customer on Reddit.

And now for the moment of truth: How good of a deal is it?

This may be where Costco really wins.

The Kirkland version reportedly sells for around $10.59 to $11 for three 64-ounce cartons (1.5 gallons total). Comparable Fairlife milk often costs roughly $5 to $8 for 52 ounces (less than half a gallon) at traditional supermarkets. In other words, Costco shoppers are getting premium-style milk at a bulk-warehouse price—one of the main reasons the product is generating so much attention. And shoppers have been quick to point out the value:

• “I love Fairlife, but it is now $6 to $8 near me and the 2% is difficult to find. If the Kirkland one tastes like the Fairlife, it will be worth the change,” said one Redditor.
• “Pretty good. Fairlife is $5.32 for 0.4 gallon at my local grocery store,” said another.

When a product sparks this much conversation—especially in Costco circles—that usually means shoppers think they’ve found something worth stocking up on. And for people chasing more protein, lower sugar, lactose-free options or simply a better deal, Costco may have just delivered exactly what they’ve been waiting for.

RELATED:

• The Surprising Reason Why Costco Baked Goods Are Never Piping Hot
• Try This 1 Simple Trick to Get the Freshest Rotisserie Chicken at Costco Every Time
• This Little-Known Perk Helps You Get Money for “Free” Costco Groceries—Here’s How

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. For this piece on ultra-filtered milk, Jo Ann Ligouri tapped her experience as a journalist and food blogger to ensure all information is accurate and beneficial to readers. 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:

• 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, May 19, 2026
• Reddit: “New Kirkland Ultra Filtered Milk”
• South Dakota State University Extension: “What Is an Ultra-Filtered Milk Product?”

Why Costco Milk Is Shaped Like That

Costco Items That Even Fans Say to Skip

Costco Sells Champagne—Who Makes It?

The post Costco Just Launched This Fancy Milk That Fans Have Been Clamoring For—Here’s What the Buzz Is All About appeared first on Reader's Digest.

Our editors, along with our colleagues at Taste of Home, pulled together the breakfast staples people swear by, from easy-to-make sandwiches and cold cereal poured before school runs, to warm beignets dusted in sugar, hearty goetta, sizzling huevos rancheros and regional favorites that say a lot about how each place starts its day.

Hungry yet? Read on to see what breakfast looks like in your state.

Get Reader’s Digest’s Read Up newsletter for more food, fun facts, humor, cleaning, travel and tech all week long.

Alabama: Golden Eagle Syrup

Short stacks, buttermilk biscuits and warm waffles all deserve drizzles of this honey-flavored, honey-colored syrup. The slogan on the bottle says it best: This stuff is the “Pride of Alabama.” Folks in Fayette feel especially proud, given that the factory has earned the town the nickname Syrup City.

Alaska: Reindeer sausage

Made with a mix of meat—reindeer (domesticated caribou), beef and pork—these sausages sizzle alongside sourdough pancakes, an Alaska staple since the gold rush, when prospectors kept sourdough starter on their person to keep it alive. (Yeast was hard to come by on the frontier.)

Arizona: Breakfast burritos

Soft tortillas swaddle seasoned potatoes, scrambled eggs and melty cheese, creating a portable, protein-rich parcel made all the more eye-opening with spicy chorizo, chiles and fresh salsa.

Arkansas: Biscuits and chocolate gravy

Some like their sauce thin and silky; others prefer it almost as thick as pudding. But either way, when buttermilk biscuits are anointed with a ladleful of “sopping chocolate,” you’ll want to soak up every delicious drop.

California: Avocado toast

The Golden State harvests about 90% of American-grown avocados, which make hearty (and heart-healthy) meals when spread on multigrain toast. In a land of such agricultural abundance, you can pair avocado toast with a fruit smoothie and hit your five-a-day nice and early.

Colorado: Denver omelet

Eggs, ham, peppers, onion and sometimes cheese: You know this diner classic (also called a western omelet), but did you know it was first served between slices of bread? The “Denver sandwich” was popular in the country around 1950. Nowadays, the toast is more likely to come on the side.

Connecticut: French toast

Stars Hollow isn’t real (sorry, Gilmore Girls fans), but Connecticut has lots of quaint little towns like it—along with diners like Luke’s, where French toast was the longtime special. Nutmeggers know their namesake spice is essential to the batter, adding another layer of cozy comfort to the brunch favorite.

Delaware: Scrapple

These bricks of pork scraps, cornmeal and spices are big throughout the Mid-Atlantic, but Delaware makes the most of them. Don’t dwell on what’s inside; just focus on their taste (similar to sausage) and texture: crispy on the outside, tantalizingly tender in the center.

Florida: Guava pastries

While visitors to the Sunshine State might start their days with Mickey waffles, many residents prefer pastelitos (“little pastries”), a familiar term even among Florida’s non-Spanish speakers. These flaky, glazed Cuban delicacies come with a variety of fillings, some of them savory, but the classic is guava and cream cheese. Of course, what better to wash them down with than a glass of fresh-squeezed orange juice?

Georgia: Bacon

Before Banana Ball blew up, the Savannah Bananas’ main rival was the Macon Bacon, a summer collegiate baseball team—with a mascot called Kevin (get it?). In 2023, the city of Macon added a bacon trail, featuring 19 local eateries with recipes that celebrate the beloved breakfast side. Try all 19 (not exactly a hardship) and earn a season ticket to see the Macon Bacon play.

Hawaii: Spam musubi

The canned meat, pan-fried to perfection with a sweet soy glaze, perches atop sticky rice sprinkled with furikake (a Japanese seasoning mix), all tied together with a strip of toasted seaweed. This grab-and-go bite is the total package, ready to jump-start busy mornings and breezy beach days alike with the sweet-and-umami punch locals love.

Idaho: Hash browns

Let’s call a spud a spud: Idaho produces more potatoes than any other state. Many of them are destined for the shredder, then the fryer, before being served across the country. In fact, the 24/7 breakfast chain Waffle House sources its spuds strictly from family farmers in southeastern Idaho.

Illinois: Apple pancakes

Lines start early at legendary Chicago pancake houses Walker Bros. and Apple Villa, where the sized-to-share baked apple pancakes come with a custardy interior and a bounty of caramelized Granny Smith apples on top.

Indiana: Cinnamon rolls

Rolled by expert hands and baked to nearly the size of your head, gigantic and generously frosted cinnamon rolls are a must-eat attraction in Indiana’s Amish country, including at the region’s famous huge flea market.

Iowa: Casey’s breakfast pizza

Far from leftovers, these pies at Casey’s, the Iowa-based gas station and convenience store chain, are meant for the morning, with cheese sauce or sausage gravy on pizza crust, plus scrambled eggs, cheddar and mozzarella, topped with bacon, sausage or veggies. Grab a slice and a coffee—maybe a scotcheroo too!—and breakfast (to go) is served.

Kansas: Hash brown casserole

Expect a hearty plate in the heart of America: eggs, bacon, pancakes and—perhaps the (morning) glory of them all—hash brown casserole. The homey delicacy combines hash brown potatoes with cheese, your choice of “cream of …” soup and a crispy, buttery topping. (Cornflakes are a common choice.)

Kentucky: Breakfast Hot Brown

The standard version of this open-faced hot turkey sandwich with bacon, tomato and Mornay sauce (a cheesy bechamel) could be considered a brunch item. But many Kentucky cafes move it to breakfast territory by putting it on an English muffin or a biscuit and adding an egg or two to the equation.

Louisiana: Beignets

Big Easy mornings come with a shower of powdered sugar over hot, plump squares of fried dough that visitors and locals alike line up for. Between bites, sipping a slightly bitter chicory coffee balances the beignets’ sweetness.

Maine: Ployes

Not quite crepes, ployes (rhymes with boys) are similarly thin, griddled goodies that cook on just one side. (No flipping necessary.) With only five ingredients—buckwheat flour, wheat flour, baking powder, salt and water—they let their toppings, including other Maine specialties such as blueberries and maple syrup, be the stars of the show.

Maryland: Crab Benedict

Eggs Benedict, meet the Chesapeake Bay. The breakfast classic of poached eggs and Canadian bacon on an English muffin with hollandaise sauce gets a simple swap here: crabmeat for the Canadian bacon.

Massachusetts: Corn muffins

One of just a handful of states with an official state muffin, Massachusetts picked the corn muffin (perhaps it grew tired of all the cran­berries) in 1986. Bay Staters’ beloved Dunkin’ Donuts also deserves a mention here—although not all Dunkin’ locations carry corn muffins, many in Massachusetts do.

Michigan: Cereal

Battle Creek, Michigan, also answers to the name Cereal City. It’s where W.K. Kellogg created cornflakes and C.W. Post struck gold with Grape-Nuts, launching a long line of easy meals and enthusiastic mascots including Toucan Sam and Tony the Tiger.

Minnesota: Breakfast hot dish

Casseroles are cultural phenomena in the Land of 10,000 Lakes, where you’re more likely to hear them called hot dishes. The standard morning model has eggs, cheese and sausage with Tater Tots on top, dontcha know?

Mississippi: Grits

No single southern state is the ultimate authority on grits. But they are massive in Mississippi, where they combine with notoriously creamy Mississippi Sin dip (featuring cheddar cheese, cream cheese and sour cream) into one sumptuous and scrumptious casserole.

Missouri: Homemade Pop-Tarts

Ever since it was reported that Taylor Swift had baked homemade Pop-Tarts for Travis Kelce (and other Kansas City Chiefs linemen) to celebrate a win in the 2023–2024 season, similar toaster treats have popped up at pastry shops all over the Show-Me State.

Montana: Huckleberry pancakes

Tart-sweet huckleberries find their way into all kinds of treats here, like bear claws and the coffee cake called huckleberry buckle. Families fold freshly foraged huckleberries into pancake batter and griddle it up with pride.

Nebraska: Breakfast Runza

Fans of the fast-food brand Runza have been begging for a breakfast version of its eponymous pocket sandwich (which features ground beef and cabbage). The chain occasionally acquiesces—albeit at select stores and on specific days, often to raise money for charity. When a Lincoln location offered ham, egg and cheese Runzas one day in April 2025, the last one was gone by 9 a.m., and the store collected $1,600 in donations.

Nevada: Steak and eggs

Whether or not you’ve been up all night (what happens in Vegas …), juicy steak and eggs (“steggs” for short) with a side of crispy potatoes and toast will get you back on track for the day ahead.

New Hampshire: Corned beef hash

Irish immigrants breathed new life into dinner leftovers of boiled corned beef, cabbage, potatoes and onion by chopping and frying it all up in the morning. Some folks add beets and call it red flannel hash, a nod to the color—and to the attire of New Hampshire’s loggers.

New Jersey: Taylor ham/pork roll

The only debate in the Garden State over its favorite egg-and-cheese sandwich is what to call the meat inside it: Taylor ham to those in the north, and pork roll to those in the south.

New Mexico: Huevos rancheros

In the Land of Enchantment, breakfast comes with a question—red or green? That is, which type of Hatch chile sauce to top a plate of sunny-side-up eggs nestled on lightly fried tortillas (beans and cheese optional). On the side, a warm sopaipilla dipped in honey helps take the edge off the spice.

New York: Bagels

It’s no secret New Yorkers take pride in their bagels, often citing the softer water in New York City as the reason for their superiority. (In reality, their method of boiling the bagels before baking them makes more of a difference.) A simple schmear of cream cheese will do, but hungrier New Yorkers from Brooklyn to Buffalo might go all in and make it a “BEC” by adding bacon, egg and cheese.

North Carolina: Krispy Kreme doughnuts

As long as the Hot Now sign is lit up, indicating that a fresh batch is coming off the conveyor belt, Krispy Kreme can be breakfast, lunch or dinner to Tar Heels. But dunking an Original Glazed into a cup of coffee is a surefire start to a great day.

North Dakota: Caramel rolls

Also dubbed the Dakota Roll, this ooey-gooey goodie starts with a pan of pillowy-soft cinnamon rolls baked in a pool of buttery caramel (said with two syllables here: CAR-mull). After cooling a smidge, the whole shebang is inverted so the sweet stuff seeps into every swirl.

Ohio: Goetta

GET-uh (an admittedly Americanized pronunciation) goes back to German immigrants adapting their own version of grützwurst, a grain-based sausage. The combination of pork, spices and oats (which are right at home in Ohio—Quaker Oats got its start in Akron) has become a Buckeye staple. It’s often sliced into patties, pan-fried till crispy and served alongside runny eggs.

Oklahoma: Chicken-fried steak

Sooners salivate over chicken-fried steak day and night, so it’s up to the rest of the meal to make it feel like breakfast. Handy, then, that Oklahoma officials designated an entire state meal. It stars chicken-fried steak, of course, but also includes sides that work well in the a.m.: grits, biscuits and strawberries.

Oregon: Toast with marionberry jam

The deep purple marionberry is an Oregon original: Developed in the state in the 1940s and grown almost exclusively in the Willamette Valley, it is sweeter than a blackberry and makes a juicy jam.

Pennsylvania: Chicken and waffles

Far from the fried fare you find in the South, Pennsylvania Dutch chicken and waffles features a creamy chicken stew spooned over waffles that are often made in a grill pan, not an electric waffle maker. (This is Amish country, after all.)

Rhode Island: Jonnycakes

Our smallest state is deeply divided over these cornmeal pancakes, right down to how to spell them. (Some prefer johnnycake or even journeycake.) The biggest dispute, however, is over how to make them: In South County, for example, the cornmeal is combined with boiling water, and the cakes come out thick. In Newport County, it’s mixed with cold milk for a thinner result.

South Carolina: Shrimp and grits

Also called breakfast shrimp, this dish is a staple of the South, combining creamy grits with creek-caught shrimp from the South Carolina Lowcountry.

South Dakota: Kuchen

Coffee and kuchen (KOO-ken, German for “cake”) is a combo South Dakotans embrace from daybreak to dessert. This coffee cake is usually filled with custard and fruit (such as apples, peaches, rhubarb or prunes), and it’s often so sweet that many who partake in the ritual keep their coffee black.

Tennessee: Biscuits and gravy

Sure, lots of southern states lay claim to biscuits and (sausage) gravy. But in Tennessee, Volunteers readily pour the peppery white sauce over buttermilk biscuits. Cracker Barrel, which first opened in Lebanon, Tennessee, before spreading into 43 more states, serves 200 million biscuits each year.

Texas: Breakfast tacos

Lone Star mornings have come wrapped in warm tortillas since long before 2017, when breakfast tacos became the official state breakfast. The usual fillings include soft-scrambled eggs, cheese, bacon, and beans or potatoes. Chorizo and cilantro may be optional, but in Texas, hot sauce is not.

Utah: Utah scone

These scones aren’t the traditional teatime variety: These Utah favorites are fluffy pillows of deep-fried dough (similar to sopaipilla or fry bread), best served warm and slathered with butter, honey or—the best of both worlds—honey butter.

Vermont: Maple syrup

Whatever the vehicle for it, be it flapjacks or fresh snow (not kidding), pure maple syrup is the only acceptable option in Vermont, which produces the most of it by a mile—more than 3 million gallons last year.

Virginia: Country ham

Nestled next to eggs or tucked into ­tender biscuits, country ham is king in the commonwealth. One true southern staple sees it grilled like steak and served with red-eye gravy made from its own drippings and strong coffee. (The bitterness of the coffee brings out the smoky flavor of the ham.)

Washington: Coffee

Nutritionists may disagree, but in the state that gave us Starbucks, a cup of coffee (when large enough) can be breakfast in and of itself.

West Virginia: Buckwheat cakes

In these parts, folks gather for all-you-can-eat “buckwheat feeds,” an ode to Appalachian resilience during the Big Frost of June 1859, when early settlers turned to hardy buckwheat after their other crops failed. In pancakes, it lends a toasty, slightly bitter note that’s just begging for a good douse of sorghum syrup or apple butter.

Wisconsin: Bloody Mary

If you’re going to drink before noon, you might as well make a meal out of it! Sconnies famously like their Bloody Marys bountiful—with celery, cheese curds, beef sticks, bacon, pickles, dilly beans, olives and maybe even a li’l burger on top. Don’t forget the sidecar (a small beer served alongside). It just might be the most Wisconsin way to start the day.

Wyoming: Cowboy breakfast

No fuss. No frills. Just fuel. It starts with coarse coffee grounds simmered in a pot over a fire, with a little eggshell in it to cut the acidity and help the grounds settle before pouring. The rest cooks in cast iron: fried eggs, potatoes and smoky elk sausage, all sizzling together in the skillet.

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.

The Best Dessert in Every State

The Best Snack in Every State

The Best Burger in Every State

The post America the Tasty: The Best Breakfast in Every State appeared first on Reader's Digest.

I wish I could say I would handle this gracefully. I would not. I would gasp. I would point. I would probably screech, “Excuse me?!” to a bird. But apparently, science has found a way to help us protect our beach snacks from avian beggars, and it is so deeply silly that I almost can’t believe it works. But it’s true: Researchers studying herring gulls found a trick that can make some birds slower to approach and less likely to peck.

In other words, the beach bully circling your chips may be easier to deter than you’d think. And while silly, the tactic is definitely less ridiculous than tripping over your flip-flops as you yell “Mine!” at a gull. Ready to repel those birds and have some fun at the same time? Keep reading.

Get Reader’s Digest’s Read Up newsletter for more science news, humor, travel, tech and fun facts all week long.

What’s the secret to warding off seagulls at the beach?

The secret is to make your food container look like it has eyes. I know! It sounds like advice from someone who has spent too much time in the sun, but there is real research behind it.

In a study published in Ecology and Evolution, researchers tested herring gulls in coastal towns in Cornwall, England, by placing two closed takeout boxes on the ground: one plain and one with a pair of googly eyes on each exposed surface. The boxes were weighted with rocks, not filled with food, and the researchers watched to see which one the gulls approached and pecked first.

Of the gulls that pecked a box within five minutes, only 22% chose the box with eyes, compared with 78% that went for the plain one. The eye-covered boxes also bought a little time: Gulls took about 19 seconds longer, on average, to peck them. That means the ideal beach setup may not be a cooler, towel and novel. It may be a cooler, towel, novel and a takeout box that looks like it has seen things.

Does this actually work?

Yes, the fake-eyes trick does appear to work on some gulls. The reason has to do with how many animals respond to eyes. Direct eye contact can signal attention, threat or aggression. For an animal trying to decide whether it is safe to approach food, the feeling of being watched can be enough to make it hesitate.

That lines up with earlier research on gulls and the human gaze. In a 2019 Biology Letters study, researchers found that herring gulls took longer to approach food when a person was looking directly at them than when the person was looking away. The eye trick also fits into a bigger pattern. Eye-like markings, or eyespots, show up in nature on insects, fish and amphibians, where they may help scare off predators or make an animal seem more dangerous than it really is.

One especially silly example involves cattle in Botswana. In a 2020 Communications Biology study, researchers painted artificial eyespots on the backsides of some cattle, painted crosses on others and left another group unmarked. During the study, predators killed 19 cattle total—but none of the cattle painted with eyespots were killed. You read that right. The same broad concept that may help protect your fries has also been tested on cow butts. Science contains multitudes.

How can you use this trick at the beach this summer?

It’s easy: Just put some obvious eye-like markings on your food container, especially on the side or top a gull would see as it approaches.

The study tested multiple eye-like stimuli, but the DIY version is delightfully low-tech. Draw two big eyes on the lid with a marker. Stick on oversized googly eyes before you leave the house. Tape a little paper face to the top of your snack container if you are feeling both crafty and deeply committed to your fries.

The key is visibility. Tiny tasteful dots will not cut it. You want a gull to clock those eyes before it gets close enough to decide your lunch looks like its lunch. Put the eyes on the outer packaging, not directly on your food. Make them large, high-contrast and easy to see. Use nontoxic markers or stickers. Just don’t get too cocky. Some gulls simply do not respect the arts.

Do you still need to shoo seagulls away?

Yes, you may still need to shoo gulls away, especially if you are dealing with a particularly bold bird. In the Ecology and Evolution study, some gulls seemed to stay wary of the eye-marked boxes, while others got over it pretty quickly—which means the trick may work best as part of a larger “please leave my fries alone” strategy, not your only line of defense.

For example, other research suggests that sound can help too. In another Biology Letters study, researchers placed a closed container of chips (aka fries) near herring gulls and played different sounds once the birds approached. Nearly half of the gulls exposed to a shouting male voice flew away within a minute, while only 15% exposed to the same words spoken calmly flew away.

So if a gull is giving your lunch the hard stare, try a layered approach: Keep eye contact, say something firm and loud, and use your extremely fashionable googly-eyed snack box as backup. What you should not do is chase, kick, throw things at or otherwise injure gulls. The whole point of this research is to show there are peaceful ways to make your food less appealing without going full beachside action hero.

Should you really put googly eyes on your beach snacks?

If you want a cheap, silly and science-backed way to make some gulls think twice, putting fake eyes on your food packaging is worth trying. Will it stop every gull? No. Some birds are too bold, too hungry or too emotionally invested in your fries. (Girl, same.) But if it makes even a few gulls hesitate, I consider that a win.

At minimum, you have protected your lunch. At maximum, you have created the funniest beach accessory of the summer. So the next time you pack sunscreen, sunglasses and snacks, consider tossing in a sheet of googly eyes too. It’s weird, yes. But so is losing your lunch to a bird.

RELATED:

• Surprising Earth Facts Scientists Learned in the Last Year That Change Everything
• Yes, Grade B Eggs Exist, but Here’s Why You Won’t See Cartons of Them in Grocery Stores
• Try This 1 Simple Trick to Get the Freshest Rotisserie Chicken at Costco Every Time

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:

• Ecology and Evolution: “Evaluating Aversion to Eye-Like Stimuli as a Foraging Deterrent in Herring Gulls”
• Biology Letters: “Herring gulls respond to human gaze direction”
• Communications Biology: “Artificial eyespots on cattle reduce predation by large carnivores”
• Biology Letters: “Herring gulls respond to the acoustic properties of men’s voices”

Funny Bird Photos That’ll Quack You Up

Here Are the Best Beaches in the U.S.

Incredible Wildlife Photos You Need to See

The post This Simple Trick Will Stop Seagulls from Stealing Your Food at the Beach (And It’s 100% Sillier Than You’re Imagining) appeared first on Reader's Digest.

Perhaps just as iconic as the burger chain itself is the coveted “animal style” burger. This delicious concoction has quite the reputation, even though In-N-Out Burger only has locations in nine states. And since the vast majority of those are in California, even if you love these burgers (and fries!), you might be out of luck—until now.

Recently, a TikTok video revealed how to replicate In-N-Out’s animal style burger (or at least get pretty darn close) at McDonald’s, which has locations in every single state. Don’t believe us? Read on to find out how to do it at your local Mickey D’s.

Get Reader’s Digest’s Read Up newsletter for more food hacks, cleaning, humor, travel, tech and fun facts all week long.

What are “animal style” burgers and fries?

So once upon a time, there were “secret” menu items at In-N-Out that you had to know about ahead of time to order. One of those was the animal style burger. Any burger on the menu could be ordered animal style, which means you’d get it with lettuce, tomato, pickles, extra In-N-Out spread and grilled onions. You could also get animal style fries, which came with melted American cheese, grilled onions and In-N-Out spread.

In-N-Out later dispensed with the secret part and brought animal style burgers and other hidden gems to its official Not So Secret Menu (though not the fries—those are still “secret”). Now, regulars and first-timers alike can order an animal style burger—if you live in California, Oregon, Idaho, Utah, Nevada, Arizona, Colorado, Texas or Tennessee.

People who live in the 41 states without an In-N-Out Burger will have to improvise, and that’s where the genius McDonald’s hack comes in. If you’ve never had an animal style burger, or you can’t get them anymore because you no longer live near an In-N-Out (sorry!), you’re going to love knowing how to duplicate them.

How do you order an “animal style” burger at McDonald’s?

@hellthyjunkfood #TikTokTaughtMe #TikTokPartner #innout #mcdonalds #foodhacks ♬ original sound – HellthyJunkFood

Thanks to a TikTok video that shared the hack, we now know exactly how to replicate an animal style burger at McDonald’s. Here’s what you need to do:

1. Order a Double Cheeseburger with no ketchup.
2. Add lettuce and tomatoes.
3. Ask for grilled onions instead of chopped raw onions.
4. Ask for a side of Big Mac sauce.
5. Spread the Big Mac sauce on one of the buns. (In-N-Out puts its sauce on the bottom bun, if you want to get technical.)
6. Dig in.

The only modification that the person taking your order at McDonald’s may object to is the grilled onions. While not traditionally an option as a burger topping at McDonald’s, the breakfast Steak, Egg & Cheese Bagel does come with grilled onions on it, so workers are capable of making them. They just may be less inclined to do so if there’s a long line behind you!

The cost of this McDonald’s animal style dupe may vary by location, but it will likely come out around $7, or about $1 or so more than the original at In-N-Out.

How do you order “animal style” fries at McDonald’s?

OK, so now you know how to order an animal style burger at McDonald’s. But what about the fries? Admittedly, this one is a little trickier to replicate … but not impossible. Here’s what you need to do:

1. Order a Basket of Fries, if available at your location.
2. Order a side of Big Mac sauce, two slices of American cheese and a side of grilled onions.
3. When you get your food, immediately tear the cheese into pieces, place them on top of the fries and shut the bag to keep the steam inside and melt the cheese.
4. Top it with the onions and Big Mac sauce once the cheese is melty.
5. Enjoy!

There are two places you might get tripped up here. One is the grilled onions. But again, if you’re super polite and the restaurant isn’t busy, this shouldn’t be a problem. The second spot is the Basket of Fries. This is a semi-secret menu item here in the U.S., and not all McDonald’s locations have it. (If yours does, it will be listed on the menu.) If not, you could try getting a large order of fries, asking for an empty Happy Meal box and dumping the fries into the box before adding the toppings. Or, take all the ingredients home and assemble and reheat to melt the cheese.

Again, the cost of this order will vary by location. The Basket of Fries, if you can get it, is usually more expensive than a medium order of fries but cheaper than a large, putting it somewhere between $3.50 and $6, depending on where you live. Animal style fries at In-N-Out are priced pretty similarly.

So there you have it—the keys to experiencing the wonder of In-N-Out Burger’s animal style burger and fries from the comfort of your neighborhood McDonald’s. And who knows? You may just uncover a new favorite order.

RELATED:

• McDonald’s Brought Back Its Most Requested Happy Meal Toy, and It’ll Have You Nostalgic for the ’80s
• This Fast-Food Chain Offers the Best Value on Burgers (Nope, It’s Not McDonald’s)
• This Simple Phrase Will Ensure You Get a Fresh Burger from McDonald’s

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:

• In-N-Out Burger: “Not So Secret Menu”
• TikTok: “HellthyJunkFood”
• McDonald’s: “Steak, Egg & Cheese Bagel”

McDonald's Is Spicing Up Its Breakfast Menu

You'll Love This Secret McDonald's Menu Item

Why McDonald's Filet-O-Fish Is Golden

The post This Ordering Trick Lets You Enjoy In-N-Out’s “Animal Style” Burgers and Fries at McDonald’s appeared first on Reader's Digest.

Like, why is nothing sold warm in the Costco bakery section? We know that there are plenty of bakery items made in the warehouse, so why aren’t they showing that off by selling batches of buttery croissants still toasty from the oven? Ahead, I talked to chef and food developer Vivian Villa, who has worked with Costco on their baked goods, to learn more.

The answer is actually a practical one, but it still might surprise you, so keep reading.

Get Reader’s Digest’s Read Up newsletter for more Costco news, cleaning, humor, travel, tech and fun facts all week long.

Why aren’t Costco baked goods sold hot?

It all comes down to food safety and delivering a quality product. Villa explains the reasoning, which has to do with the clear plastic trays Costco uses—and the fact that fresh baked goods release steam. “Putting a hot croissant into a plastic tray, it will lose its crisp and get soggy,” Villa says.

Once that moisture gets trapped inside, it creates a perfect environment for mold and bacteria growth. In fact, packaging and storage conditions are two of the biggest contributors to mold growth in bread, according to research published in the journal Fermentation. No thanks!

And trust us, you don’t want a bagel or croissant that’s been sitting around in a hard plastic shell since coming out of the oven, anyway. “Baked goods must be sold cooler so they don’t fall apart in a hot, moist, moldy container,” Villa says.

Does this apply to all baked goods?

Not quite. There is one exception where a Costco baked good can be sold fresh from the oven, and that is certain breads. “Bread can be sold warm if it’s packaged in a paper bag, not a plastic bag,” Villa says. Paper is breathable and allows steam to dissipate into the air rather than form into droplets on the plastic. In other words? “The bread is protected by the paper,” she says.

Other bakery items aren’t warm because they weren’t just baked. There are plenty of items that are produced off-site, shipped frozen and then thawed to put out for sale, like some of Costco’s iconic bar cakes. Of course, if you’ve ever tried to frost a cake before it has cooled completely, you also understand another reason why cakes can’t be sold warm—the frosting would melt or slide right off.

What about other hot foods?

Costco certainly makes plenty of things that are sold piping hot, like Costco’s famous $4.99 rotisserie chickens. What gives? “The chicken has been marinated with salt water, cooked and well past the kill point for bacteria,” Villa says. “Keeping it under a heat lamp will dry it out over time, but its rotisserie [chicken] is pumped with high salt solution to be prepared for this moment.”

She also explains the precautions Costco takes to make sure the chicken is safe for customers to purchase and consume. They keep their chicken at 185 degrees to be super safe, which is actually higher than the required safe-cooking temperature of 160 degrees.

Costco also goes above and beyond in terms of quality, pulling the chicken from shelves earlier than required. “It’s important to have the Costco chickens not sit for longer than two hours,” Villa says. “If it sits for longer than two hours, the chicken will have dried out.” Luckily, the chicken gets purchased a lot, she says. “The heating of the chicken is to entice people to buy and not have to re-heat.”

How can you ensure your Costco baked goods are fresh and stay mold-free?

Costco tries to take care of this for you by not packaging hot-from-the-oven bakery items right away, instead allowing them to cool to an appropriate temperature first. You should follow their lead once you have bakery items at home by storing them in a cool, dry place.

Generally speaking, refrigeration will cause bread to go stale faster. Instead, store it in a paper bag or in a bread box on a counter. Additionally, try to avoid storing it in any kitchen “hot spots” that might be warmer than others (like near the stove or oven). You can even freeze bread for anywhere from six to eight months, according to food safety experts at Kansas State University. They recommend making sure the bread is cooled completely, then wrapping it well before freezing for maximum preservation.

But because Costco’s bakery does such a high volume of business, nothing sits out for long. So you really don’t have to look for the “most fresh” package in the bunch, as everything you see on display has likely been freshly packaged that day. But, if a bag of, say, Kirkland Signature Bagels feels particularly warm, it may have been packaged before the product has had sufficient time to cool. If you see condensation on the bag, maybe choose a different one, and alert an employee to let them know of any concerns.

RELATED:

• Costco’s New Sweet Treats Will Make You the Most Popular Person at Easter Brunch This Year
• Some Gift Cards Sold at Costco Are Now Worthless—Here’s What You Need to Know
• Costco’s Newest Food Court Item Will Satisfy Your Sweet Tooth—For Under $3

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:

• Vivian Villa, chef, product developer and innovator behind UnButter; interviewed April 2026
• Kansas State University Extension: “Freezing Baked Goods”
• Fermentation: “Strategies to Extend Bread and GF Bread Shelf-Life”

Why Costco Maple Syrup Tastes So Good

Here's Why Costco Milk Stays Fresh

Costco Items Fans Say You Should Skip

The post The Surprising Reason Why Costco Baked Goods Are Never Piping Hot appeared first on Reader's Digest.

This idea has actually been in the news in recently. In February, Brad Reese, the grandson of the inventor of Reese’s Peanut Butter Cups, called out Hershey for changing the recipe his grandfather created and replacing the ingredients with cheaper, less tasty ones.

But is this happening across the board? And is it only recipe changes that make our favorite candy taste different? Not necessarily! We talked to Michelle Schwenk, a candy scientist and the president of Bellis Food Solutions, a food and candy development firm, to get to the bottom of this phenomenon. Read on to find out what’s going on with the candy you once craved.

Get Reader’s Digest’s Read Up newsletter for more food, humor, cleaning, travel, tech and fun facts all week long.

Is today’s candy actually different than the candy we ate as kids?

The short answer: probably, but of course it depends on the candy in question. “Over my 30 years in the candy industry, I have seen so much innovation and change. This innovation has impacted the eating experience of our nostalgic candies,” says Schwenk. “At the same time, as an industry, we are still using candy-making methods developed over a century ago to delight our customers. There are still artisan candy stores making the old favorites. We can still buy the brands we grew up with. But the market has changed so much, a lot of the candies we enjoyed have too.”

Of course, “innovation” means “change,” and people often don’t love change when it messes with their childhood favorites. But it’s not as cut and dry as a tweaked recipe.

Why does candy taste worse than it did when we were kids?

The answer to this question is more complicated than you may think. Here are a few of the biggest reasons we’re complaining about today’s confections.

Companies alter their recipes

As much as we want the sweets we loved as kids to stay the same forever, candy is an industry just like any other. One key factor impacting the industry is that the group of people who hold the buying power has shifted from 30 years ago, and that group is increasingly comprised of Millennials, according to a recent report from the National Confectioners Association. Why is that an issue? Price is the No. 1 factor that influences what they decide to purchase. “Managing cost can lead to formula changes,” Schwenk says. Sometimes that means replacing milk chocolate with “chocolate candy” or another ingredient that’s cheaper but still delivers a flavor that’s very close to the old ingredient. Lately, FYI, cocoa prices have been skyrocketing due to poor harvests and other environmental factors.

Millennials are also more likely to ask for new flavors or limited-time tweaks to existing ones, both of which may result in a wider variety of products that taste slightly different than we remember. The Reese’s product Brad Reese was complaining about, for example, was Reese’s Peanut Butter Hearts, which were released for Valentine’s Day. The response from Hershey was that the classic Reese’s Peanut Butter Cups are made the same way they always have been, but that the company sometimes makes tweaks to the recipes for other products in the line.

“Brands are being driven to develop products that meet the consumer’s price point, satisfy their desire for innovation, bring new benefits and, oh yes, deliver the same eating experience from our childhood, warm glow and all,” Schwenk says. It’s hard to do all those things at the same time without one or two failing to meet expectations.

Trends and availability affect candy ingredients

Even if a company is not making a conscious decision to change a recipe, the most popular and available candy ingredients may change from year to year—and they’ve definitely changed from a few decades ago. “Today, we are in a much more connected global economy. When we are developing new products, we have the option to source from around the world,” explains Schwenk. “That can mean dialing into a very specific flavor profile in our chocolate or using monk fruit as an alternative sweetener. The palette of ingredients is more robust than ever and is still developing.”

In some cases, this can actually be a good thing for consumers. “Just as we saw a concerted effort by the FDA to reduce salt in the 1980s, we’re seeing efforts to reduce artificial colors and flavors today. We are also seeing consumer pressure to be more ‘clean label,’ which leads to formula changes in established candies,” Schwenk says. “It can be a very positive change, but sometimes it doesn’t match the candy in our memories.”

Our perception of taste changes with age

As we get older, sweet things taste sweeter. A study from the University of Illinois, Urbana-Champaign, found that children and adolescents need 40% more sugar in a food for them to detect the sweetness in it than adults do. That means a treat that you remember being deliciously sweet may taste much too sugary for you now.

What if your favorite childhood candy has less taste than you remember? Sorry to break the news to you, but that could be a result of aging as well. According to the National Institute on Aging, our senses of smell and taste change and fade as we get older, which can alter the way we perceive the taste of all foods. Additionally, things like medications, gum disease, smoking and drinking alcohol can alter how things taste, usually making them taste blander than they should.

Nostalgia plays a big role

It’s no secret that the world is a stressful place right now. When we’re surrounded by uncertainty, we often crave foods and experiences that remind us of a simpler time, to inject some joy and comfort into our daily lives. At the same time, we tend to elevate these nostalgic foods and experiences in our minds, possibly to heights they never truly achieved in real life—so much so that when we do reach for a candy that’s drenched in nostalgia and hope, it doesn’t quite live up to our expectations.

I don’t know about you, but I think that’s a lot of pressure to put on a candy bar!

Is it inevitable that our favorite foods will just get worse?

Not necessarily. While Schwenk reiterates that price is the No. 1 driver of decision making for candy consumers, candy makers really are trying to deliver the same comforting and nostalgic experience with their products. In the wake of Brad Reese’s statement, the blowback was harsh enough that Hershey announced about a month later that it would return to classic recipes for all Reese’s products starting next year. In other words, there’s hope (and some evidence) that candy makers do care.

“The candy industry is built on treating—something to eat to celebrate, to comfort, to make a moment, to enhance an experience,” Schwenk says. “At the end of the day, I love how the candy industry is evolving. While candy is always a treat, we have to work to make this treat something everyone can continue to enjoy.”

RELATED:

• Ube Is Absolutely Everywhere, but What Is It, Exactly?
• McDonald’s Is Debuting Trendy New Drinks—But Are You Going to Love Them?
• Pump Up the Jams from Your Childhood—It’s the Nostalgic Reset Your Stressed-Out Brain Needs

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:

• Michelle Schwenk, PhD, food scientist, founder of Bellis Food Solutions and founder of Candy Mentor; email interview, April 2026
• Associated Press: “Grandson of the inventor of Reese’s Peanut Butter Cups accuses Hershey of cutting corners”
• Nutrients: “Relationship between Sucrose Taste Detection Thresholds and Preferences in Children, Adolescents, and Adults”
• National Institute on Aging: “How Smell and Taste Change as You Age”
• Associated Press: “Hershey says it will shift back to classic recipe for all Reese’s products after criticism”

Why Gen Z Is Nostalgic for Y2K

iPods Are Back in Style, Thanks to Gen Z

Who Invented Candy Canes?

The post This Is the Real Reason Candy Doesn’t Taste the Way You Remember It appeared first on Reader's Digest.

Before we get into it, just know that ube has experienced a true explosion in popularity in the past year or so. According to food and beverage data firm Datassential, the number of U.S. menus that feature a dish with ube has grown by 231% over the past four years. Anyone who’s been in a restaurant or cafe lately knows there’s no sign the trend is slowing.

If you’re curious (and maybe a little hungry), read on. We’re covering what ube is, where you can find it and everything else you need to know about the intriguing food taking our country by storm.

Get Reader’s Digest’s Read Up newsletter for more food trends, humor, travel, tech and fun facts all week long.

What is ube, exactly?

The uber-trendy veggie, pronounced “oo-beh,” is a purple yam (the name actually means “tuber” in Tagalog). While we sometimes use the terms yam and sweet potato interchangeably, an ube is not the same as a purple sweet potato. Purple sweet potatoes have been available in U.S. grocery stores for quite a while—they look and taste similar to regular orange sweet potatoes and are used most often in savory dishes.

Ube, on the other hand, looks more like taro, which is a root vegetable with dark, thick, rough skin (though it’s typically white on the inside, not purple). Like sweet potatoes, taro is primarily used in savory dishes. Of the three, ube is most often featured in sweets and desserts.

Where does ube come from?

Ube is native to the Philippines, where it’s been grown for literally thousands of years. So what is ube used for there? According to the folks at Organic Ube USA, a company that makes ube powder, the most traditional Filipino ube preparation is halayang ube, a sweet jam. But it’s also an ingredient in ice cream, cakes and bread rolls.

And it’s in high demand. The New York Times has reported that annual ube production in the Philippines has been around 14 million kilograms per year over the past two years. Not only does the country grow a lot of ube, but it’s also exporting more and more in recent years—more than 1.7 million kilograms of it in 2025, according to the Department of Trade and Industry of the Philippines. That’s a 20.4% increase from 2024. Nearly half of all that ube came here to the U.S., which is double the amount we imported the previous year.

What does ube taste like?

I’ve mentioned a few times that ube is most often used in desserts. That’s because it has a sweet, nutty flavor with hints of vanilla that lends itself beautifully to sweet recipes. Honestly, it’s delicious.

Is ube healthy?

According to the U.S. Food and Drug Administration, 100 grams of whole ube (which would be one small to medium yam) contains 120 calories, 1 gram of protein, 4 grams of fiber and 0 grams of sugar, plus some calcium, iron, vitamin C and vitamin A.

The deep purple color also means that it contains powerful antioxidants called anthocyanins, which have been shown to help lower blood pressure, reduce heart disease risk, protect brain function and even slow cancer growth, per the Cleveland Clinic.

However, that doesn’t necessarily mean that every food and product made with ube is healthy. If you’re enjoying an ube ice cream or cookie, for example, chances are that there’s some added sugar and/or processed carbohydrates in the recipe that are not the best for you, which is important to keep in mind if you’re trying to eat healthy.

Why is everyone so obsessed with ube these days?

There are a few reasons why people have become so obsessed with ube so quickly. The first is a very 2026 explanation: Everything made with ube has a deep, eye-catching purple hue, making it ideal for posting and sharing on social media. In fact, ube became popular on social media before it started popping up in bakeries, cafes and grocery stores.

Those brick-and-mortar shops are the next reason ube has become such a trend. I’ll mention some specifics later, but there are a few very popular national brands that carry ube products in their stores, making the food more available than it’s ever been.

Finally, while the flavor of ube isn’t quite like any other foods we have here in the U.S., it pairs beautifully with dishes we know and love, like ice cream, baked goods, boba tea and lattes. This combination of ordinary and unfamiliar just can’t be beat.

So just how obsessed are we? The Datassential survey above found that two years ago, only 4% of Americans knew what ube was. Now, 27% of people have heard of it. What’s more, only 2.6% of people had tried it two years ago. Today, that number has jumped to 13%, which means five times as many people are eating it now.

Where can you find foods and drinks with ube?

This is what you’ve been waiting for, right? Well, get ready for a sweet treat. Here’s where you can try some foods or drinks made with ube:

• Starbucks has an Iced Ube Coconut Macchiato and an Iced Ube Coconut Cream Shaken Espresso on its spring 2026 menu.
• Trader Joe’s makes a variety of ube products, including Ube Mochi Pancake & Waffle Mix, Ube Ice Cream and some others, depending on your Trader Joe’s location.
• Birch Benders, a brand that’s sold in most large supermarkets and online, makes an Ube Mochi Pancake & Waffle Mix (that also happens to be gluten-free).

Ube lattes are easy to make at home, and there are plenty of ube latte kits and powders online that you can purchase to try out. Likewise, you can buy ube extract or ube powder to flavor your homemade baked goods and other desserts. Your best chance of finding fresh ube in the U.S. is at a Filipino market or an Asian grocery store.

If there are any Filipino bakeries or restaurants in your area, consider yourself lucky. They’ve likely been selling tasty delights made with ube for longer than TikTok has been sending you videos of the trend. And don’t just order one item—you deserve to taste-test them all.

RELATED:

• Yes, Grade B Eggs Exist, but Here’s Why You Won’t See Cartons of Them in Grocery Stores
• “Backwards Shopping” Could Save You a Lot of Money on Your Next Grocery Bill—Here’s How to Do It
• This Simple Trick Can Make Your Bananas Last So Much Longer (How Did We Not Know This?!)

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:

• Datassential: “What Is Ube and Why Is It So Popular?”
• CNN: “Ube is enjoying a purple reign in the US. That’s causing problems in the Philippines”
• Organic Ube USA: “The Fascinating History of Ube in Filipino Cuisine and Its US Popularity”
• New York Times: “The World Wants More Ube. Philippine Farmers Are Struggling to Keep Up.”
• U.S. Food and Drug Administration: “Pamana, Whole Purple Yam”
• Cleveland Clinic: “4 Health Benefits of Anthocyanins”

I Braved the Durian Fruit Smell to Taste It

What Are Plantains, Exactly?

Why Are Truffles So Darn Expensive?

The post Ube Is Absolutely Everywhere, but What Is It, Exactly? appeared first on Reader's Digest.

McDonald’s is teasing a beverage lineup that’s refreshing and built around unexpected flavor combinations. And Gen Z and Gen Alpha fans, you’ll be happy to know the drinks were made with you in mind—think fun, out-of-the-box flavors and drinks made for sharing on TikTok and Instagram.

Want more details on what’s coming? Here’s the scoop on the new drinks hitting McDonald’s menus this spring and beyond.

Get Reader’s Digest’s Read Up newsletter for more McDonald’s news, cleaning, travel, tech and fun facts all week long.

What new drinks are coming to a McDonald’s near you?

McDonald’s is launching a handful of new drinks, including a range of “dirty sodas.” If you’re not familiar, a dirty soda is a popular Utah-based drink—basically a regular soda dressed up with extras, like cream, flavored syrups and citrus.

The expected dirty sodas include:

• Dirty Dr Pepper: a mix of Dr Pepper and vanilla flavoring, topped with cold foam
• Sprite Berry Blast: a blend of “Spicy Sprite” (aka Sprite with extra carbonation) and blue raspberry, finished with cold foam
• Orange Dream: a twist on Hi-C Orange Lavaburst, with a hint of vanilla and cold foam

On the lighter side, there are also icy refreshers built around tropical and citrus flavors. The refreshers coming to the menu are:

• Strawberry Watermelon Refresher: a fruity mix of strawberry and watermelon flavoring, with lemonade over ice
• Mango Pineapple Refresher: a mix of mango and pineapple flavoring, with lemonade over ice
• Blackberry Passion Fruit Refresher: a tart-sweet combo of blackberry and passion fruit, with lemonade over ice

Is this all that’s on the lineup?

Not even close. The refreshers and crafted sodas are just the first wave. McDonald’s is also planning to roll out energy drinks, including a Red Bull Dragonberry Energizer.

So why the big push into drinks right now? It comes down to how people are ordering. Customers aren’t just grabbing a soda and moving on—they want something that feels more in line with what they’d get at a specialty drink spot.

McDonald’s even tested the drinks in smaller pilots and through its CosMc’s concept … before shutting down CosMc’s and folding the best ideas into the main menu.

When can you get your hands on them?

The refreshers and crafted sodas will begin rolling out in May across the U.S., with more locations coming online through the summer. The Red Bull–based energizers, including the Dragonberry drink, are expected later in the year.

Prices have yet to be announced, but McDonald’s plans to compete with places like Starbucks, Sonic and Dutch Bros, just at a lower price point. As of now, Starbucks dominates with refreshers, cold foam drinks and layered iced drinks that typically land in the $5 to $7 and up range. Sonic has also built a following on dirty sodas, usually around $3 to $6, with Dutch Bros in a similar price bracket.

But wait—are they actually good?

Even though these drinks haven’t officially landed at McDonald’s yet, some people have already had a taste, thanks to CosMc’s. Based on past reviews, the reactions are … mixed.

TikTokker Alyssa Ryckman tried four of the CosMc’s drinks and had some mixed-but-into-it takes. She described the Popping Mango Refresher as “pretty good,” saying the mango flavor wasn’t overpowering and giving it a 7 out of 10. The Strawberry Watermelon refresher was her favorite, while the Sprite Berry Blast got a nod for its “blue raspberry” flavor.

One person compared the Strawberry Watermelon Refresher to Kool-Aid, saying it had a “heavier” feel than the ones at Starbucks. And another said the Sprite Berry Blast was “so sweet it made my eye twitch.” The TikTokker’s comparison? It’s like sipping melted blue raspberry Jolly Ranchers mixed with Sprite.

Despite those takes on CosMc’s concoctions, it’s worth giving the new drinks a try when they hit McDonald’s menu. Decide for yourself if they’re worth the hype.

RELATED:

• This Fast-Food Chain Offers the Best Value on Burgers (Nope, It’s Not McDonald’s)
• Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes
• We Interviewed Top Chefs, and 6 Out of 10 Picked This as Their All-Time Favorite McDonald’s Burger

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:

• Barron’s: “McDonald’s Wants to Sell More Beverages. Here’s Why It Matters”
• TikTok: @alyssaryckman
• TikTok: @lilymarie0842
• TikTok: @courtneyyteaches

Super Cheap Meals Are Coming to McDonald's

McDonald's Introduced a Tasty New Sauce

If This Is in Your Filet-O-Fish, Don't Panic

The post McDonald’s Is Debuting Trendy New Drinks—But Are You Going to Love Them? appeared first on Reader's Digest.

So should you do it for health reasons, to have food on hand in case you get stuck on a runway … or for some other reason entirely? Well, there’s actually a wild scientific reason we all should pack a bite for the flight.

To get the full story, I reached out to Abby Thiel, PhD, a food scientist in Madison, Wisconsin, and Angel Luk, a registered dietitian and the author of You Can’t Out-Train a Bad Diet. Read on for the details on what foods to pack from home or grab at the airport—and why you’ll be glad you knew this insider tip before that cart wheels down the aisle.

Get Reader’s Digest’s Read Up newsletter for more travel, cleaning, humor, tech and fun facts all week long.

Why should you bring your own food on a flight?

Being on a plane affects your senses, making food taste more blah. “Flying doesn’t actually change the food itself—it changes how your body experiences it,” Thiel says.

Worse, airlines know food tastes bland in the air—Lufthansa even studied this effect using a flight simulator—and as a result, they overcompensate when preparing meals (more on this coming up). Bringing your own food will give you something tastier and healthier to eat.

How, exactly, does air travel affect our senses?

Being miles-high in the air seriously alters our sense of taste in several ways. “At cruising altitude, most people have a harder time detecting sweet and salty flavors,” Thiel says, citing studies that have shown those tastes can lessen by as much as about 30%. Other tastes, like bitter and sour, stay relatively unchanged, and umami—that savory taste—can actually become more noticeable.

“That’s why food can taste flat overall,” she says, “but something like tomato juice can still taste surprisingly good.” Here’s what’s going on.

Being on a plane alters our sense of smell

Here’s a (fun!) science lesson: Our sense of taste is strongly influenced by our sense of smell, Thiel says. But planes do you no favors on this front. The cabin is extremely dry (typically around 10% to 20% humidity), and that sucks the moisture out of your nose and mouth. Meanwhile, changes in cabin pressure swell your sinuses and nasal passages.

That leaves you with a temporarily diminished sense of smell and taste. In the air, “your ability to detect aromas drops, and everything tastes more muted,” Thiel says.

The low humidity makes our taste buds less effective

On top of all that, the low cabin humidity directly impairs our ability to pick up flavors. “Dryness reduces saliva, which under normal conditions helps dissolve taste molecules so they can interact with your taste buds,” Thiel explains. “But with less saliva, fewer of those molecules actually make it to your taste receptors.”

Cabin noise (yes, noise) alters our taste perception

Weirdly enough, our sense of hearing plays a role in how foods taste. Ambient cabin noise warps our sense of taste, according to a Cornell study published in the Journal of Experimental Psychology: Human Perception and Performance. The researchers had people taste sweet, salty, sour and umami flavors in a room with the background noise of a typical aircraft cabin (80 to 85 decibels) and in a quieter space. Eating in noisy conditions made umami taste stronger, while it made sweetness and saltiness less pronounced.

And, as it turns out, background noise can even dull our taste perception on the ground. “A loud, distracting noise, like in a busy restaurant, forces your brain to divert resources to processing that sound,” Thiel says. “The cognitive load can reduce the attention you pay to sensory input like smell and taste, making food seem less appealing or less flavorful overall.” Maybe that’s why you love eating in a quiet restaurant?

What does this mean for our food in the air?

Since flying affects our senses and makes food generally taste more blah, airlines tend to add excess sodium and flavoring, Thiel says. This can backfire, though, making plane grub taste too salty or faux-flavored (think: bad frozen pizza seasoning).

“The sodium content of airplane food may be higher to combat the altitude-related change in our taste buds,” Luk says. Still, no need to panic, she adds. “The portions are much smaller than a typical restaurant or even home-cooked meal, so the net difference in total sodium may be quite negligible.”

Is there any other reason to skip airplane food?

You definitely should BYO if you have special food needs (like food allergies) or want to make sure you get to enjoy something flavorful in the sky. But, you ask, if being in the air makes food seem bland, won’t your food from home taste that way too? It will … unless you tweak the flavorings.

“A good rule of thumb is that if something tastes perfectly seasoned on the ground, it’ll probably taste a little bland in the air,” Thiel says. So the trick is to bring umami-rich options (more on that below).

Bringing your own food on a plane also gives you complete control over your food. Airlines have gotten bad press on occasion for outbreaks of foodborne illness traced back to their water supply, and airplanes tend to be germy, so why not?

How can we actually enjoy what we eat in the air?

You have tons of options, though there are a few ground rules (or is it air rules?) to know about. First, on the TSA front: When it comes to liquid or gel food (jelly, peanut butter, cream cheese), you are limited to 3.4 ounces or less. And you can’t take fresh fruits and vegetables if you’re flying from Hawaii, Puerto Rico or the U.S. Virgin Islands to the U.S. mainland, to prevent the spread of pests. Check in with your airline before flying to make sure it doesn’t have any further restrictions.

That still leaves plenty of choice. Overall, “umami-rich foods like tomato-based dishes, mushrooms or anything with soy sauce tend to hold up well,” Thiel says. “Adding some acidity, like lemon juice or vinegar, can also help brighten the flavor.” Another mile-high taste tip: Use grated ginger—it is umami, one of the reasons you may feel drawn to ginger ale on planes.

Don’t bother adding sugar, maple syrup, or salt to make up for the dull flavor—it won’t help much and will only make your food less healthy, Thiel says. Instead, lean in to savory. “You want foods that have a bit more intensity overall and are slightly tangy and well-seasoned, so that even after that in-flight ‘dulling effect,’ they still taste balanced,” Thiel says.

Homemade meals and snacks that will have great flavor in the air

• Pasta salad with lemon vinaigrette, olives and Parmesan
• Farro bowl with roasted vegetables, cubed cheddar cheese and balsamic vinaigrette
• Homemade berry and seed muffins made with almond flour or other high-protein flour
• Roasted chickpeas, crunchy edamame or broad bean (fava bean) snacks

Luk emphasizes that plant-protein snacks are “excellent options.” You can make them yourself or buy them in a variety of savory options.

Premade picks that will also be tasty on the plane

• Hummus with vegetables or whole-grain crackers
• Yogurt parfait packaged with granola and fruit
• Egg salad and lettuce sandwich on multigrain bread
• A boxed salad with chicken breast and vinaigrette

For that last one, Luk suggests pairing it with a bag of pretzels for some carbs if there are no croutons or dried fruit in the box.

If you don’t have time to prep a meal or buy one at an airport kiosk, here’s another tip: Order the diabetes or vegetarian option through the airline. “They can be good choices even for people who do not have diabetes or follow a vegetarian lifestyle,” Luk says. “They’re generally higher in protein and fiber, helpful in maintaining satiety and post-meal blood sugars, and lower in saturated fat, which is helpful if you’re watching your cholesterol levels.”

RELATED:

• The Scary Reason You Should Never Retrieve Your Phone If It Drops Between Airplane Seats—And What to Do Instead
• Here’s What to Do If You Get Stranded Abroad—And How to Prep Ahead of Time Just in Case
• A New United Airlines Rule Takes Aim at One of the Most Annoying Passenger Behaviors—Are You Guilty of It?

Why trust us

Reader’s Digest has published hundreds of travel stories that help readers explore the world safely, easily and affordably. We regularly cover topics such as the best places to visit (and the best times to visit them), tips and tricks to zoom through airport security, flight-attendant secrets, hotel-room hacks 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:

• Abbey Thiel, PhD, food science consultant who operates Abbey the Food Scientist; email interview, April 7, 2026
• Angel Luk, RD, co-founder of Food Mysteries and author of You Can’t Out-Train a Bad Diet; email interview, April 8, 2026
• TSA: “What Can I Bring: Food”
• Journal of Experimental Psychology: “A Crossmodal Role for Audition in Taste Perception”

This Rude Behavior Annoys Travelers

Why Pilots Wash Their Windows with Soda

The Most Punctual Airlines in America

The post Yes, You Can Bring Your Own Food on a Plane, and Here’s Why It’s Such a Smart Move appeared first on Reader's Digest.

Well, you’ll never come across a Grade C or D egg. But Grade B eggs? Those are very real and still produced today under the same federal grading system. Yet most shoppers will go their entire lives without ever spotting a carton in the egg case.

So where are these B players hiding—and should you care? Turns out, those are egg-cellent questions. For the answers, I spoke to food science consultant Ed McCormick. Let’s get crackin’.

Get Reader’s Digest’s Read Up newsletter for more food news, humor, travel, tech and fun facts all week long.

What is egg grading?

Egg grading is a system used to evaluate egg quality based on appearance and physical characteristics.

Inspectors from the U.S. Department of Agriculture (USDA) assess both the outside and inside of the egg, including:

• Shell cleanliness and shape
• The size of the air cell inside the egg
• The firmness of the egg white (albumen)
• The appearance and position of the yolk

To examine the interior without breaking the egg, graders use a process called candling, which involves shining a bright light through the shell to reveal internal details.

According to the USDA, these factors determine the egg’s grade, which reflects quality and appearance—not nutritional value or safety.

What are the different egg grades?

In the U.S., eggs are divided into three main consumer grades. While most shoppers only ever encounter one or two of them, all are defined by the USDA:

• Grade AA: These are the highest-quality eggs. The whites are thick and firm, the yolks are high and round, and the shells are clean and unbroken.
• Grade A: The eggs are very similar to AA, but the whites are slightly less firm. These are the most commonly sold eggs in grocery stores.
• Grade B: These are lower in visual quality and appearance. The whites are thinner, the yolks are flatter and the shells may be stained or irregular (though not cracked).

McCormick puts it more vividly: “Grade AA eggs are firm and rounded with thick, tightly held whites that stand firm. Grade A eggs are a bit less firm. The whites spread a little more, but the yolk is still quite high. Grade B eggs reveal considerable thinning to the white, wider spread, while the yolk becomes flatter and more fragile.”

Importantly, Grade B eggs are still edible and wholesome; they just don’t win any beauty contests.

Why have you never seen Grade B eggs in a grocery store?

The short answer: They’re not typically sold in cartons like other eggs. Instead, Grade B eggs are diverted away from retail shelves and used in processed egg products. And a big reason is their looks.

“Grade B eggs don’t look fancy when they are cracked,” McCormick explains. “They simply spread, and the yolk doesn’t really have that old-school dome shape people expect.”

That matters more than you might think. “The retail business is primarily driven by visual expectations,” he adds, noting that even perfectly edible eggs won’t make the cut if they don’t look “fresh” to shoppers.

There’s also a practical angle: structure. Grade B eggs are, well, a bit floppy. “Thin egg whites and weaker yolk membranes equate to less structure,” McCormick says.

So if you’re frying or poaching (where you want a neat, Instagram-ready dish), Grade B eggs won’t hold their shape. But in other uses, that weakness is basically irrelevant.

Are Grade B eggs safe to eat?

Yes, Grade B eggs are safe to eat. Both the USDA and the U.S. Food and Drug Administration (FDA) emphasize that egg grading is about quality, not safety. All eggs sold in the U.S. must meet strict safety standards regardless of grade.

“The grading system takes consideration of quality factors, such as texture and appearance, not factors of nutrient content or inherent safety,” says McCormick. The FDA also notes that proper handling—such as refrigeration and cooking to safe temperatures—is what determines egg safety.

That means:

• Grade B eggs are not more likely to make you sick than Grade A or AA eggs.
• They have similar protein and nutrient content.
• The differences are mostly cosmetic and structural.

In other words, Grade B eggs may be the “ugly ducklings” of the egg world, but they’re still perfectly usable.

So where can you find Grade B eggs?

Even if you’ve never seen them in a carton, you’ve almost certainly eaten them. Grade B eggs are primarily used to make processed egg products, such as:

• Liquid eggs (cartons of pre-cracked eggs)
• Frozen egg products
• Dried or powdered eggs

These products show up in:

• Baked goods
• Packaged foods
• Restaurant and food-service operations

Why? Because once the eggs are cracked, mixed or dried, looks aren’t important. “Processing removes the importance of structure,” McCormick explains. “When eggs are blended, pasteurized or dried, the differences in yolk height or white thickness no longer matter. Hence, Grade B eggs represent an easier and economical option.”

Turns out, not all eggs need to look egg-straordinary to be useful.

Why do cartons of Grade B eggs occasionally show up on shelves?

In rare cases, Grade B eggs may make a brief appearance in stores, usually during supply disruptions.

For example, during outbreaks of avian influenza (bird flu), which reduced egg supplies in the U.S., lower-grade eggs were sometimes redirected to grocery stores to help meet demand. The USDA has documented how such outbreaks can significantly impact egg availability and pricing. Still, these situations are the exception, not the rule.

What’s the bottom line here?

Grade B eggs aren’t rare—they’re just hidden in plain sight. They don’t show up in cartons because they don’t meet the visual standards shoppers expect. But they’re still safe, nutritious and widely used in the foods you eat every day. I bet that’s not eggs-actly what you expected.

RELATED:

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:

• Edmund “Ed” McCormick, food science consultant, founder of Cape Crystal Brands and author of The Food Questions America Is Asking; email interview, April 6, 2026
• USDA: “Egg Grading Manual”
• USDA: “United States Standards, Grades, and Weight Classes for Shell Eggs”
• FDA: “Egg Guidance, Regulation, and Other Information”

Why Americans Refrigerate Eggs

Scrambled Eggs in the Microwave

Why Brown Eggs Are More Expensive

The post Yes, Grade B Eggs Exist, but Here’s Why You Won’t See Cartons of Them in Grocery Stores appeared first on Reader's Digest.

Space travel as a concept can be a little overwhelming, so what many of us key in on are the logistical issues. How do astronauts eat? How do they go to the bathroom? Do they really drink Tang? (If that’s a little before your time, pause for a mini history lesson: Tang is basically powdered orange Gatorade, and … astronauts really drank it!)

We can’t answer all of the existential questions you might have about, say, life on other planets or what’s really going on at Area 51, but we can give you all the details of what the Artemis II crew ate on NASA’s return to the (neighborhood of) the moon after more than 50 years. Read on for all the delicious (and slightly creepy) details.

Get Reader’s Digest’s Read Up newsletter for more science, humor, travel, tech and fun facts all week long.

What do astronauts eat in space?

All kinds of things! Hot coffee, cold mango salad and everything in between—including a strangely specific number of tortillas (58). The Orion is stocked with 189 different foods and drinks for the 10-day mission, and you know, that’s not bad. When’s the last time your fridge offered so much variety?

But there’s no refrigerator on Orion. All menu items must be shelf-stable. Some things are freeze-dried and rehydratable, like macaroni and cheese and shrimp curry with rice; other stuff is ready-to-eat, like granola, cookies and nuts. Heat-stabilized foods, including the salmon bites favored by Artemis crew member Jeremy Hansen, and irradiated foods (which are exposed to safe radiation to improve food safety and shelf life), like barbecue beef brisket, are also on board.

Astronauts can choose from more than 10 different drinks, including coffee (43 cups, to be exact), green tea, cocoa, lemonade, a mango-peach smoothie and three flavors of breakfast drink. Condiments are plentiful because, as it turns out, astronauts tend to get congested in space and have trouble tasting foods—which is probably why they have five different kinds of hot sauce to go with those tortillas.

How do astronauts prepare their meals?

It depends. Freeze-dried foods and drinks, which come in vacuum-sealed plastic pouches, must be rehydrated through a little port on the side of the pouch. These days, astronauts can add hot or cold water from the ship’s potable water system, which is a significant improvement over early space missions, when it was cold water or nothing.

Some foods, like tortillas and nuts, need no preparation, but other ready-to-eat foods, as well as heat-stabilized and irradiated items, typically come in flexible metallic pouches that can be heated in a special warmer if needed. About the size of a briefcase, the warmer plugs into the spacecraft’s power system and zaps (not the technical term) the food to serving temp.

Once their food is ready, astronauts use scissors to cut open the pouches and dig right in with a spoon or use a specialized tube to squeeze the food directly into their mouths. Drinks, of course, must be slurped through a straw to keep them from floating away!

How does NASA come up with a menu for the crew?

Carefully. The Orion has only so much room, so a major consideration when packing for space is mass, weight and volume. Foods must also be nutritionally sound, safe to store and transport and—this is a big one—things the astronauts actually like to eat. Every crew member gets to sample and rank foods before the flight, and their preferences are taken into consideration when the final menu is determined.

Astronauts have access to fresh water and are allotted two non-water drink choices per day. That’s good because space travel is dehydrating, and space food, particularly the heat-stabilized stuff, is high in sodium, which can contribute to bone loss in microgravity.

Finally: No crumbs allowed! Pilot John W. Young, sick of bland, rehydrated fare, smuggled a corned beef sandwich onboard the Gemini III flight in 1965. It did not go well. Although he and Gus Grissom gobbled it up, the rye bread disintegrated into floating crumbs, which could have harmed the ship’s instruments. The transgression caused a congressional incident, and it underscores another important menu consideration: whether the astronauts can easily and safely eat the food in microgravity.

When do the astronauts eat?

Artemis astronauts eat breakfast, lunch and dinner at specific scheduled times, except on launch and reentry days, when the crew works meals around the operational schedule of the spacecraft. Since the ship’s potable water system is turned off during these phases of the flight, food choices are limited to ready-to-eat options.

Is this what Apollo astronauts ate?

Not exactly, but many innovations developed during the Apollo missions, which flew between 1961 and 1972, are still in use today. The majority of the Apollo foods were freeze-dried and rehydratable (and squeezed right into the mouth through a tube), though a few, like brownie bites and cereal cubes, could be eaten as-is.

In later missions, Apollo saw the development of the “spoonbowl” concept, in which astronauts opened the package and ate right from it, like a walking taco. And Apollo astronauts were part of a major leap forward in the availability of hot potable water for rehydrating. No more cold beef paste like those poor saps in the Gemini program!

But the Apollo astronauts have nothing on today’s Artemis II crew, starting with the briefcase-warmer: Adding hot water and mashing your food into a slurpable gruel is a far cry from popping some real mac and cheese into a bona fide microwave-type (again, not the scientific term!) contraption. Likewise, today’s astronauts have much more choice and variety: Apollo had about 70 core items to choose from, compared with the hundreds of options available today.

And not to start a turf war, but the inhabitants of the International Space Station (ISS) are really eating well. Because the ISS is resupplied periodically, crew members have even more categories of food they can enjoy, including fresh fruits and veggies, which must be eaten within a few days of arrival.

RELATED:

• Believe It or Not, McDonald’s Hash Browns Aren’t Actually Salted—Here’s Why
• Here’s Why Pilots Wash Their Airplane Windows with Soda (Yes, You Read That Right)
• Here’s What Would Happen If You Try Opening the Emergency Exit Door Mid-Flight

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:

• YouTube: “NASA’s Artemis II Live Mission Coverage (Official Broadcast)”
• NASA: “Artemis II: What’s on the Menu?”
• NASA: “Crew Systems”
• National Air and Space Museum: “Apollo Astronaut Life”
• NASA: “Food in Space”
• BBC: “Apollo in 50 numbers: Food”
• NASA: “International space station food systems”
• Government of Canada: “Eating in space”
• NASA: “Food on the International Space Station”
• NASA: “Fallout from the Unauthorized Gemini III Space Sandwich”
• NPR: “50 Years After Apollo 11, Here’s What (And How) Astronauts Are Eating”

Here's Why the Moon Turns Red—And When

Space Puns That Are Out of This World

This Is What Outer Space Smells Like

The post Here’s What the Artemis II Astronauts Are Eating as They Slingshot Around the Moon appeared first on Reader's Digest.

Now, everything is expensive, even things that have a reputation for being cheap—including fast food. Remember when you could get a filling meal from your favorite fast-food restaurant for $5 or even less? These days, $5 won’t get you very far at all—unless you’re headed to McDonald’s, that is.

McDonald’s is dropping two new meal options that will make you think you traveled back in time to the days when fast food was actually cheap. Keep reading to find out all of the juicy details about McDonald’s brand-new deals, including when you can get your hands on them and how much they will set you back.

Get Reader’s Digest’s Read Up newsletter for more McDonald’s news, cleaning, travel, tech and fun facts all week long.

What are the new McValue menu items?

In 2025, McDonald’s introduced $5 McValue Meals to the Golden Arches’ menu, and they were such a hit that the chain decided to add two exciting additions. An Under $3 Menu and a $4 breakfast Meal Deal are joining the $5 Meal Deals on the McDonald’s McValue menu, and franchisee Scott Rodrick is loving it: “This next evolution of McValue builds on what fans already love, and as franchisees, we’re excited to offer fans more options that fit their lives, routines and budgets,” he said in a press release.

Here’s what you can get for $3 and $4 at your local Mickey D’s:

Under $3 McValue Menu

McDonald’s brand-new Under $3 McValue Menu is one of the most affordable ways to enjoy McDonald’s, whether you’re craving breakfast, lunch, dinner or a midday snack. There’s no word on how far under $3 the prices will go, but throughout the day, there will be at least 10 menu items available at reliably low prices. Make a traditional meal, or get creative!

During breakfast hours, the Under $3 Menu includes:

• Sausage McMuffin
• Sausage Biscuit
• Sausage Burrito
• Hash browns
• Medium McCafé premium roast coffee

For lunch and dinner, you can get these popular items:

• McChicken
• McDouble
• 4-Piece Chicken McNuggets
• Small fries
• Medium soft drink

To sweeten the deal even more, McDonald’s is dropping prices on select Under $3 favorites throughout the year, each for a limited time. When the new menu kicks off, you’ll be able to snag a Sausage McMuffin for only $1.50 and a McDouble for just $2.50!

$4 Meal Deal

The second new value meal headed to McDonald’s is the $4 Meal Deal, which brings huge savings to breakfast time. The affordable combo includes a Sausage McMuffin or Sausage Biscuit, plus hash browns and a small coffee. Where else can you get such a hearty, piping-hot breakfast for only $4? Nowhere but the Golden Arches, that’s for sure.

Will the $5 Meal Deal be sticking around?

Yes! McDonald’s fans have been loving the (starting at) $5 Meal Deal, and thankfully, it’s not going anywhere for the foreseeable future. The deal, which is available during lunch and dinner hours, gives you the choice between a McChicken Meal Deal for $5 or a McDouble Meal Deal for $6.

Both meals come with 4-Piece McNuggets, small fries and a small soft drink.

When will the new McValue menu items be available?

If you’re ready to fuel up without breaking the bank, you won’t have to wait long. McDonald’s new value meals will be available at participating McDonald’s locations across the country starting April 21. There are no special steps to score these mind-blowingly low prices either: Just walk right in to the restaurant, order at the drive-thru or use the McDonald’s app.

How else can you get a deal at McDonald’s?

Of course, the McValue menu isn’t the only way to satisfy your McDonald’s cravings on a budget. Fan-favorite Snack Wraps are great for when you need a quick bite on the go, and they’re priced at roughly $3 each, depending on where you live (McDonald’s prices vary by location).

You can also score a Double Cheeseburger for about $5, and for a limited time, you can get the Daily Double Meal Deal, which includes a Daily Double sandwich, 4-Piece Chicken McNuggets, small fries and a small drink, for just $6.

RELATED:

• This Fast-Food Chain Offers the Best Value on Burgers (Nope, It’s Not McDonald’s)
• Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes
• We Interviewed Top Chefs, and 6 Out of 10 Picked This as Their All-Time Favorite McDonald’s Burger

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:

• McDonald’s: “McDonald’s USA Introduces New Under $3 Menu and $4 Breakfast Meal Deal to the McValue Menu”

McDonald's Introduced a Tasty New Sauce

The Most Popular Fast-Food Restaurants

If This Is in Your Filet-O-Fish, Don't Panic

The post Super Cheap Meals Are Coming to McDonald’s—And They’re Even Less Than the $5 McValue Meals! appeared first on Reader's Digest.

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.

Get Reader’s Digest’s Read Up newsletter for more Costco news, food trends, fun facts, humor, cleaning, travel and tech all week long.

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:

Why Costco Maple Syrup Tastes So Good

Here's Why Costco Milk Stays Fresh

Costco Items Fans Say You Should Skip

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.

Get Reader’s Digest’s Read Up newsletter for more food news, cleaning, humor, travel, tech and fun facts all week long.

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?”

McDonald's Introduced a Tasty New Sauce

Why McDonald's Coffee Tastes So Good

This McDonald's Has Parking for Horses

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.

Get Reader’s Digest’s Read Up newsletter for more Costco news, cleaning, humor, travel, tech and fun facts all week long.

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”

Here's Why Costco Milk Stays So Fresh

Costco Brought Back a Fan-Favorite!

Why Costco Maple Syrup Tastes So Good

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.

Get Reader’s Digest’s Read Up newsletter for more food news, cleaning, humor, travel, tech and fun facts all week long.

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?”

McDonald's Just Introduced a New Sauce

Why McDonald's Coffee Tastes So Good

McDonald's Has Parking for Horses?

The post If You See This in Your Filet-O-Fish, Don’t Panic (But OMG, Yuck!) appeared first on Reader's Digest.

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!

Get Reader’s Digest’s Read Up newsletter for more food news, grammar, humor, travel, tech and fun facts all week long.

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.

RELATED:

• Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes
• Mark Your Calendar! Here’s Exactly When Shamrock Shakes Are Returning to McDonald’s This Year
• 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:

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

Why McDonald’s Coke Tastes So Good

Why You Should Rethink Your Big Mac

Why McDonald's Filet-O-Fish Is Golden

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.

Get Reader’s Digest’s Read Up newsletter for more Costco news, cleaning, humor, travel, tech and fun facts all week long.

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.

RELATED:

• Some Gift Cards Sold at Costco Are Now Worthless—Here’s What You Need to Know
• Costco Just Made It So Much Easier to Get These Fan-Favorite Items—And It’s About Time!
• This Little-Known Perk Helps You Get Money for “Free” Costco Groceries—Here’s How

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”

Is Costco's Rotisserie Chicken in Trouble?

Why Costco Maple Syrup Tastes So Good

Costco Items Fans Say You Should Skip

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.

Get Reader’s Digest’s Read Up newsletter for more food news, fun facts, humor, cleaning, travel and tech all week long.

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.

RELATED:

• 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
• Mystery Solved! Here’s the Best Way to Mix Your Kirkland Peanut Butter, According to a Food Expert

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

The Best Burger in Every State

McDonald's Introduced a New Sauce

Who Is Behind Costco's $1.50 Hot Dogs?

The post Burger King Changed the Whopper in a Big Way—And Finally Gave It the Upgrade It Deserves appeared first on Reader's Digest.

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.

Get Reader’s Digest’s Read Up newsletter for more food news, cleaning, humor, travel, tech and fun facts all week long.

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.

RELATED:

• Yes, McDonald’s Pizza Actually Exists! Here’s Where You Can Get It—And How It Tastes
• Mark Your Calendar! Here’s Exactly When Shamrock Shakes Are Returning to McDonald’s This Year
• 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:

• 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”

McDonald's Introduced a New Sauce

The Best Burger in Every State

McDonald's Has Parking for Horses?

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.

Get Reader’s Digest’s Read Up newsletter for more food news, humor, travel, tech and fun facts all week long.

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.

RELATED:

• Ouch! New Study Reveals the Top 10 Cities Where Residents Are Hardest Hit by Inflation
• Debate of the Week: Would You Prefer More Money or More Vacation Days?
• Want to Save Money on Gas? Fill Up Your Car on This Day of the Week

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”

Groceries with the Highest Markups

The Cheapest Grocery Store in the U.S.

Is Sam's Club or Costco Cheaper?

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.

Get Reader’s Digest’s Read Up newsletter for more food news, humor, cleaning, travel, tech and fun facts all week long.

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!

RELATED:

• This McDonald’s Has Parking for Your Horses—No Kidding! Find Out Where It Is
• This Simple Phrase Will Ensure You Get a Fresh Burger from McDonald’s
• It’s Official! McDonald’s Snack Wraps Have Finally Made Their Tasty Return

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

Why McDonald’s Coke Tastes So Good

Why McDonald's Filet-O-Fish Is Golden

Why You Should Rethink Your Big Mac

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?

Get Reader’s Digest’s Read Up newsletter for more etiquette, humor, cleaning, travel, tech and fun facts all week long.

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”

Is It Rude to Take Store-Bought to Parties?

Is It Really Rude to Pull an Irish Exit?

Is It Rude to Leave Someone on Read?

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.

Get Reader’s Digest’s Read Up newsletter for more food news, humor, cleaning, travel, tech and fun facts all week long.

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:

• Here’s Why Some Bananas Are Red—and What You Need to Know About This Weirdly Colored Fruit
• How to Make a Vinegar Fruit Wash That Really Cleans Your Produce
• Here’s What Those Numbers on Fruit Stickers Really Mean

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

This Is Where to Store Tomatoes

What Colored Dots on Food Packaging Mean

What Milk Label Colors Really Mean

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.

Get Reader’s Digest’s Read Up newsletter for more shopping, humor, cleaning, travel, tech and fun facts all week long.

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

View this post on Instagram

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!

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:

• 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”

Why Costco’s Hot Dogs Cost $1.50

Why Costco Maple Syrup Tastes So Good

Secrets of Costco's Food-Court Cookies

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!

Get Reader’s Digest’s Read Up newsletter for more food news, cleaning, humor, travel, tech and fun facts all week long.

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%.

RELATED:

• New Report: These Are the Most Popular Potato Chip Brands in Each State
• These Are the Most Popular Chain Restaurants in Every State. Did Your Favorite Make the List?
• New Report: These Are the Most-Ordered Grocery Items of 2025, According to Grubhub

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”

What Are Cheese Curds, Exactly?

Surprising Food Facts You Want to Know

Are Tater Tots French Fries?

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.

Get Reader’s Digest’s Read Up newsletter for more food news, grammar, humor, travel, tech and fun facts all week long.

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:

• This Beloved Kirkland Staple Has Disappeared from Costco’s Shelves—Here’s What’s Going On
• This Delicious New Costco Food Court Item Is Worth a Trip to the Store—And It’s Only $2.99
• Mystery Solved! Here’s the Best Way to Mix Your Kirkland Peanut Butter, According to a Food Expert

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”

The Costco Items That Even Fans Skip

Why Shoppers Dislike Costco Beef Back Ribs

How to Get Cash Back on Costco Gas

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.

Get Reader’s Digest’s Read Up newsletter for more food news, holiday tips, fun facts, humor, cleaning, travel and tech all week long.

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?

View this post on Instagram

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.

RELATED:

• This Simple Phrase Will Ensure You Get a Fresh Burger from McDonald’s
• We Interviewed Top Chefs, and 6 Out of 10 Picked This as Their All-Time Favorite McDonald’s Burger
• McDonald’s Gold Cards Really Do Exist—Here’s Everything to Know

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

McDonald's Is Spicing Up Its Breakfast Menu

You'll Love This Secret McDonald's Menu Item

Why McDonald's Filet-O-Fish Is Golden

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.