<p>18-year-old Katie Lawrence sent a splash of hot oil through the fast food industry today when she fulfilled a customer's request for an Egg White Delight, even though breakfast service had ended two minutes earlier.</p>
“You should always let your meat rest after it’s been cooked," they say. Does the chicken really need to rest after two hours of inactivity? Isn’t being dead rest enough?
When you are fat, death is your closest friend. This week I battled my fat phobias while in Las Vegas, where I ate the biggest, most decadent piece of cake imaginable.
Welcome to another weekly installment of Foodie Favs and Retreats. Join me for this 24-hour record-setting adventure to enjoy all the best pizza the Earth has to offer.
Your job this year is to ruin Thanksgiving for everybody. Here are three simple steps to accomplish that: complain, criticize, and be aloof.
Thank you for submitting your piece, "12 Things You Probably Didn't Know About Bread," to LaughSmack. What you have written is absolute filth.
Deep-frying and deep-fried foods are now a major part of our lives, for better or worse. But the stuff in this list will either make you salivate or cringe and vomit.
Amuse bouche is a chef's specialty that's served before the actual meal in order to get the audience revved up for the gastronomic journey sure to follow.
Alright, time for the evening server announcements here at Olive Garden. This is being passed down from corporate, so hey, don't shoot the messenger!
If you really have your heart set on stiffing the minimum wage workers who serve your fatty, deep-fried goodness, then here are some legitimate excuses.
The Padres have developed a bit of a reputation as the "loser squad," and I wish I could say it's not deserved, but you boys are absolutely pathetic at baseball.
Puerco pibil is Spanish for "pork whatever the hell pibil means," and it's basically a super slow-roasted pork, marinated in the best damned spicy sauce you'll ever taste.