Spicy foods are really hard to eat, so it makes sense for manufacturers to sell them in smaller quantities since nobody really needs more than their mouth can handle.
But if you're going to sell your spicy chips one chip at a time they'd better live up to your claim that they're "the hottest chip in the world".
Paqui Chips is standing by the claim that their Carolina Reaper Madness chip is hot enough to be sold individually, and just to make sure foodies get the point they're selling each one in a little coffin box.
Seeing as how the Carolina Reaper is currently the hottest pepper in the world the Carolina Reaper Madness should come with the slogan "bet you can't even eat just one!"
People go a little nuts over anything that is “pumpkin spice” flavored in autumn. Starbucks’ Pumpkin Spice Latte became such a hit that the pie flavors (cinnamon, cloves, ginger, nutmeg, and sometimes allspice) were put into everything: candy, cookies, ice cream, soda, and now french fries. Would you eat pumpkin spice fries? You won’t get the chance unless you’re in Japan. McDonald’s Japan is offering pumpkin spice fries beginning on September 28. They are normal everyday fries with a squirt of chocolate sauce and a squirt of pumpkin spice sauce. Yum! -via Uproxx
McDonald's tries to keep their locations central and easy to access, and they even offer unique services like ride up windows for those on horseback and paddle up windows for people in boats.
But there is one location that's no longer offering food service to anyone- because this floating McDonald's has been abandoned for nearly 30 years.
This oddball McDonald's restaurant called Friendship 500, appropriately nicknamed McBarge, was built for Expo '86 in Vancouver, British Columbia to represent the architecture of the future.
But it was abandoned and virtually left to rot in 1991, anchored in the Burrard Inlet of Vancouver's False Creek like a relic from the fast food industry's golden fried age.
Sushi-making is often called an artform, but rarely does the end product actually look like a work of art. Thanks to the newest trend in sushi making though, now your Japanese meals can actually look as beautiful as it tastes.
Whether illustrating patterns of shapes or just blocks of colors, the end result is stunning and just as delicious as the traditional rolls and nigiri you're used to.
The only things keeping you from making all those yummy dishes served up by your favorite eateries at home are a recipe and the right ingredients, although a little cooking experience doesn't hurt either.
And nowadays there are so many chefs and foodies posting content online you can find a copycat recipe for just about any popular dish you like, including CPK's BBQ Chicken Skillet Pizza.
Who doesn't love creamed egg cassarole in a corned beef crust? Or how about seafood loaf complete with noodles and tuna? Ok, I'm kidding, these are the things nightmares are made of. And if you think they sound bad, just wait until you see the photos.
These recipes and more horrifying ideas are courtesy of a 70s cookbook called Happy Living! A Guidebook for Brides that was given away for free when brides registered at a regional department store. As if the foods weren't awful enough, the advice is also attrocious -like how to decorate your table and garnish your foods because those are the only satisfying things in your life and the only way to keep your husband happy with you.
State fairs are known for deep-fried goodness and the reality is that because new items are introduced every year at practically every fair, it's hard to find new and unusual creations. That being said, fried Jell-O is certainly a new one and unlike fried Kool Aid and many other fried treats, it's not just funnel cake with some kind of liquid poured into the batter. This time it's actually Jell-O battered and then deep fried and it must be good -after all, it won first place in the Best Taste award at the Texass State Fair. So if you get your chance to find some fried Jell-O, remember, there's always room for J-E-L-L-O.
Bakers and pastry chefs have elevated the art of making cakes from the simple sheet to edible three-dimensional sculptures that are almost too cool looking to eat.
And then Ukranian architectural designer and cake baker Dinara Kasko decided cakes could still look really cool in basic shapes, so she started making these geometric cake masterpieces.
Her modern art-inspired cakes are simplistic and simply elegant, but the simplicity belies the fine detail work and geometric perfection Dinara puts into each cake she creates.
Dinara achieves this amazing(ly perfect) level of geometric detail with a little help from 3D printed silicone molds that keep the edges sharp, but the rest of the cake magic is all applied by hand.
Kids have been bringing brown bag lunches to school for at least the last hundred years, and even though the overall contents have stayed the same the individual parts have changed dramatically.
A brown bag lunch typically includes a drink, a piece of fruit, a sandwich and a sweet snack, contents which have been a constant since the early 1900s.
However, the kids of today would throw a fit if they found a jar of warm milk and a radish sandwich in their bag, which was a fairly standard lunch for kids in the early 1900s.
Bon Appétit subjected a bunch of youngsters to the brown bag lunches of yesteryear, starting with that nasty radish sandwich and ending with the pre-packaged Lunchables craze of the 90s.
We know that the number one vegetable in the US is the French fry, and we eat them with ketchup. By the ton. Potatoes and ketchup are as American as you can get. So why don’t Americans eat ketchup-flavored potato chips? Maybe because they aren’t sold in American grocery stores. They are a well-known Canadian snack.
The best ketchup chips are made by Lay’s and sold only in Canada. They’re a masterpiece of MSG-laden zip and crunch. The beauty of Lay’s ketchup chips is that they don’t taste at all like actual ketchup: They taste like ketchup’s component parts, without the wet. You get the slap of vinegar and citric acid, the sweet, synapse-twerking pull of cooked tomatoes and sugar, the crunch of deep-fried potato starch, and all the lip-sticking salt of a Dead Sea skinny dip. Which is to say they’re snack-time solid gold. Most good Canadians can eat a quarter-kilogram bag in a go.
The A.V. Club tells us what they know about ketchup chips, their origin, and speculation on why Americans don’t demand them. Have you ever eaten ketchup chips? Do you like them?
Crickets are a great source of protein, they can be prepared in many different ways and, unlike our other sources of protein, they're a renewable resource.
But people still haven't come around to replacing their normal sources of protein with bugs so, as Terry Crews discovered, the only way to get people to gobble up a bunch of crickets is to trick them.
However, Terry is so fit he had no problem convincing some of the BuzzFeed staff to try out his new "protein shake", which tasted like a malted chocolate milkshake instead of a glass full of ground up crickets. (Barely NSFW due to language)
Food trends come and go, and while we can't stop hearing about kale and Greek yogurt these days, people in the seventies loved quiche and fondue. Now, thanks to Cosmopolitan, you can find out what the most popular food was the year you were born (assuming you were born after 1970 -but hey, you can look up your kid's birth years otherwise). I was born in the year of pasta alla vodka but there are certainly some years I relate with a lot better. How about you?
In the United States, purple Skittles taste like grapes, or more accurately, artificial grape flavoring. But in Britain, Australia, and other nations, those Skittles are flavored with blackcurrant. In fact, the rest of the world is quite familiar with the berry, which is used for juice, jam, and other products.
Most American mouths have never tasted the sweet yet tart tang of the blackcurrant berry. There’s a big reason for that: in the early 20th century, the growing of blackcurrants was banned on a federal level in the U.S. after legislators discovered that the plants, brought over from Europe, had become vectors for a wood-destroying disease known as white pine blister rust.
During the 1960s, the federal ban on the berry was relaxed in favor of state-by-state jurisdiction, and most states now allow it to be grown. But the damage had already been done—the blackcurrant jams, juices, pastries and cakes that are standard throughout Europe are nowhere to be found stateside.
A few food producers are trying to change that. While American Skittles may stay grape forever, there may be other blackcurrant foods coming to a store near you. Read about them at Atlas Obscura.
Music nourishes the soul, uplifts the spirit and feeds our heads, but only this pancake saxophone can play the breakfast blues and feed a family of five at the same time.
This feast for the eyes and ears dubbed the "stacksophone" was shared by Denny's Diner last year but the concept is timeless, especially if you're thinking about becoming a restaurant-based busker!
Chocolate comes from the cacao tree, Theobroma cacao. It’s a fitting name because theobroma comes from the Latin words for “food of the gods.”
Mayan emperors were often buried with jars of chocolate.
The average American consumes approximately 11.7 pounds of chocolate each year, but only 29 percent choose dark chocolate over milk.
Chocolate comes from the ivory-colored seeds of the cocoa tree’s fruit. Each melonlike fruit contains 20 to 50 seeds. About 400 seeds are required to make a pound of chocolate.
In 1974 a Pepperidge Farm employee in a Downington, Pennsylvania, plant died after falling into a vat of chocolate. His name: Robert C. Hershey.
The chemical theobromine is what makes chocolate fatal to pets— many animals don’t metabolize it well. Generally, the darker the chocolate, the more theobromine.
People who are depressed eat about 55 percent more chocolate than people who aren’t.
The Mars Candy Company is not named for the planet, but for its founder, Frank Mars.
Cocoa butter liquefies at a temperature slightly below 98.6 ° F, which is why it melts in your pocket. M&Ms were invented to provide sugar shells that had a higher melting temperature.
The Aztecs discovered and named chocolatl, but they used it as a beverage for its feel-good effects, not its flavor. In fact, chocolatl meant “bitter water.”
British candy maker Cadbury made the world’s first heart-shaped box of chocolates in 1861.
White chocolate has all the fat and sugar of chocolate, but none of the healthy flavonoids… and no solid cocoa. It does contain cocoa butter, though.
In 2004 interviewers asked British office workers if they would reveal their computer passwords in exchange for a chocolate bar— 71 percent said they would.
Cocoa usually starts losing flavor after about six months.
