McDonald's intentionally avoids using the word 'milkshake'

Until late 2024, the company that makes McDonald's ice cream machines held an elusive repair monopoly on them, the culprit behind the frequent outages that fueled widespread social media discourse.

The ubiquitous 1990s “Got Milk?” ad campaign was intended to fix milk’s dwindling popularity in the late 20th century

Despite its success in spreading the word about milk, the sales numbers weren’t quite as impressive. This Mental Floss article details the marketing efforts themselves, as well as how milk lobbyists didn’t necessarily succeed despite their revolutionary ads.

Why Coke tastes different at McDonald's

Fans of the sugary soda Coca-Cola have noticed significant differences between its canned variety versus what pours forth from the fountain at McDonald's. Is there anything to the claim? Weird History Food takes a dive into this essential fast-food...

Watch a recreation of the 'Speedee Service System,' the assembly line production method pioneered by the McDonald brothers that revolutionized fast food in the US.

Dairy Queen can't legally call its frozen dairy products 'ice cream' because they don't meet FDA qualifications for the term.

The 1990s 'Got Milk?' ad campaign was intended to fix milk's dwindling popularity.

Despite meeting as ambulance drivers in WWI, Ray Kroc and Walt Disney weren't the driving forces behind McDonald's and Disney's numerous business partnerships.

The CIA once tried to poison Fidel Castro's milkshake during the Cold War.

Explore 'McBroken,' an online map of which McDonald's ice cream machines are broken in the US.

Unlike other franchises, the McDonald's Corporation owns the land and the buildings of individual stores, and franchise owners lease those assets—resulting in McDonald's often being called a real-estate company.

Back when it was still a small restaurant, McDonald's served barbecue.

McDonald's 1990 opening in Moscow symbolized the USSR's fading isolation

When McDonald's arrived in Moscow in 1990—an icon of Western capitalism—it became a cultural shock. NPR's Invisibilia recounts how the chain asked new Russian employees to greet customers with American-style smiles, exploring the clash between Soviet norms and Western service culture (segment starts around 42 minutes in).

Ray Kroc proposed the idea of franchising McDonald's as a way to sell more of his Multimixers 7 years before buying the McDonald's brothers out of the company for $2.7M.

McDonald's became the first American fast food restaurant to open in the Soviet Union in 1990.

The history of the McDonald's Happy Meal

The McDonald's Happy Meal is the quintessential fast food kids meal, serving up child-appropriate portions and prizes all within a portable, fun container. So where did this pop culture icon begin? Watch this quirky 13-minute history of the Happy...

McDonald's releases a new adult Happy Meal

Some McDonald's restaurants in Ohio began a nostalgic campaign in late 2023, reviving chicken nugget-style doll toys famous in adult-themed Happy Meals over a quarter-century before. The company collaborated with artist Kerwin Frost to create the toys. Read more and see photos here.

Shake Shack began as a hot dog cart in Madison Square Park

The high-growth restaurant chain is one of the industry's biggest success stories. With chef Danny Meyer at the helm, the restaurant arose out of chance amid an effort to rehabilitate New York's Madison Park. Learn more of the restaurant's story here.

See photos of McDonald's locations all across the world from the 'McAtlas.'

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Before being sued over a customer's third-degree burns, McDonald's required all coffee to be served between 180 and 190 degrees Fahrenheit.

There's no definitive reason why an ice cream sundae is spelled with an 'e' rather than a 'y.'

Plant based milk is good for the planet, but not quite as good for you

Rising in popularity, plant-based milks are a practical alternative for consumers concerned about sustainability and climate change. Plant-based milks, such as oat, almond, rice, and soy milk, generate about one-third of the greenhouse gases and use...

Unlike its Mexican counterpart, American Coca-Cola contains high-fructose corn syrup rather than sugar

There are a few reasons why American Coke turned away from sugar in the 1980s, but none of them are related to consumer health. This Reader's Digest article breaks down the history behind Coke's recipe change, explaining why the company continues using high-fructose cough syrup.

'Dilution' is any use of a trademark that weakens its distinctiveness

Unlike trademark infringement that hinges on the likelihood of confusing customers, trademark dilution is an illegal practice that threatens the distinctiveness of a trademark. In the US, famous brands like Nike and Google have a right to protection from dilution.

McDonald's french fries are, by far, the most popular french fries available at fast food restaurants around the world.

Why there’s barely any cheese in traditional East Asian food

East Asian cuisine has historically been cheese-free, but why? Several unique circumstances combined to limit—or eliminate—the dairy product in dishes from Japan, Korea, China, and other nearby countries: Livestock were seen as working animals rather than nutritional sources, and most people were lactose intolerant. As Western cuisine becomes more popular globally, though, cheese is making its way into more East Asian diets.

Proof of 'natural' food claims are voluntary for most food products

Unlike the enforcement done by the USDA for meat, dairy and eggs, the FDA offers loose guidelines for using a "natural" food label on most foods, and following the guidelines is voluntary. As a result, many products labeled as "natural" can contain processed ingredients and synthetic additives.

The legend of Pittsburgh’s fake Burger King

Years ago, a Burger King in Pittsburgh lost its franchise due to repeated customer complaints about food quality. However, the franchise-holders continued to operate the restaurant, switching to generic packaging but keeping the signage and uniforms. Customers eventually caught on and raised suspicions, leading to Burger King's corporate leaders' involvement. Learn more about the bizarre establishment and how it managed to continue operations for months.

Compared with plant-based milks, cow milk produces greater carbon emissions, requires more land, and uses more water, but it naturally provides greater nutritional benefits.

Fast-food prices have increased more over the past 10 years than both full-service restaurants and inflation.

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.

Most Westerners don't need more protein, despite the protein boom

You can find the macronutrient in snack bars and pretzels, shakes, and more, even though most normal diets in the West are already protein-heavy with meat and milk. A mix of increased exercise culture and influencer sway has led to a market hungry for it.

Exclusionary ads can help win over customers, some marketers argue

Slogans like "if you don't like dark roast, this coffee isn't for you," also known as "dissuasive framing," can entice specific groups of customers, some marketers say. The shift comes from the perceived authenticity of a company admitting that a product is not perfect for everyone.

Trader Joe's isn't a public company, so it doesn't have to disclose its suppliers

However, when a product is recalled, the US FDA reveals the manufacturer. Business Insider dug into Trader Joe's recalled product history to figure out who is making its food. As it turns out, it's a multitude of suppliers, including big companies that make food for other grocers, such as PepsiCo's Naked Juice and Conagra.

The history and success of the mysterious Mars Inc.

Mars, Incorporated manufactures some of the world’s favorite treats, including M&M’s, Snickers, and Milky Way bars. Despite their success, you’ve probably not heard of them. The privately held company is largely unknown to the world despite being owned by the second-richest family in the US. This podcast discusses the mysterious Mars family and their remarkable entrepreneurial feat. Listen to uncover more.

Why there's a snack recession

Inflation and economic uncertainty have driven many Americans to make cuts to their snack budgets, according to reports from major food manufacturers like General Mills, JM Smucker, and Campbell's. Major retailers have also observed lower-income consumers cutting back on nonessentials due to the macroeconomic environment.

Many artisan cheesemakers avoid modern methods

While much of the cheese found at the supermarket has been made in a factory, there are still plenty of artisan cheesemakers who do things the old-fashioned way. There is also a burgeoning vegan cheese market, which has quickly evolved from plasticky neon-orange shreds to Camembert-style soft cheeses made using traditional techniques.

Why TikTok loves fast-casual restaurant Chili's

The company noticed TikTokers posting enthusiastically about its food and began partnering with creators on the platform. The videos include mukbangs, a South Korean trend in which users eat a massive amount of food, and #cheesepulls, where Chili's mozzarella sticks are stretched to their limits.

Malaysia is home to a massive McDonald's museum

Top Fast-Food Toy Collections Museum in the city of Alor Setar houses over 80,000 McDonald's items, including Happy Meal toys, employee uniforms, and ketchup packets.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

33% of Americans say they don’t know very much about what the Fed does

While most Americans grasp the central bank’s impact on curbing inflation, they don’t know that the Fed is tasked with what is called a “dual mandate” to provide price stability and maximum employment. Furthermore, few understand the Fed is independent—it does not answer to Congress or the US president.

A McDonald's Happy Meal for adults

McDonald’s announced it is teaming up with Cactus Plant Flea Market for the introduction of the new Cactus Plant Flea Market Box for adults, starting on October 3, 2022.

Why Smartfood cheddar popcorn lost its flavor

A passionate fan of Smartfood's white cheddar popcorn investigates why the snack's flavor has diminished over the years. After consulting online forums, the author confirmed many fans noticed the shift. The inquiry revealed a major change to the ingredient list between 2019 and 2021, where cheddar cheese was downgraded and "natural flavors" upgraded—likely due to regulations around sodium use in snacks. Read for a fascinating overview of snack formulas, corporate marketing, and more.

Muted smell and taste in microgravity complicate meal enjoyment

Astronauts primarily consume freeze-dried meals, which are rehydrated with water recycled from urine and perspiration, directly from bags. Condiments and select cultural items from crew members can enhance the meal experience by boosting flavor. Many individuals report experiencing "food fatigue" due to a lack of fresh produce, limited menu variety, and lingering scents.

The history behind New Orleans' drive-thru daiquiris

New Orleans attracts millions of annual visitors with its freewheeling drinking culture, reaching its apex during the weeks-long Mardi Gras celebration. But even the most intemperate tourists might be confused by the city's drive-through daiquiri stands. This resource offers a brief history of the quirky staple and explains how it has survived changes in the law.

Monosodium glutamate is a sodium salt form of a naturally occurring amino acid

Monosodium glutamate myths originate from a 1968 letter to the New England Journal of Medicine, in which unpleasant symptoms after eating Chinese food were dubbed Chinese restaurant syndrome without medical data. Subsequent studies show this savory flavor enhancer—found in tomatoes, mushrooms, and other foods—is safe in moderation.

The basics of synthetic meat

Lab-grown meat companies promise to remove animal slaughter from the production process. But they have run into a few road bumps along the way.

Beanless 'coffee' is an eco-friendly alternative

As we consider the role of agriculture in climate change, many people are seeking alternatives to the most resource-hungry crops—coffee included. Are new synthetic alternatives the answer? Startups are exploring beanless “coffee” made in a variety of ways.