What's your favorite fast food?

[samhexum]

44,000 Diners Voted on the Best-Tasting Fast-Food Burger — This Chain Came Out on Top

Hand-shaped patties propelled this burger chain to the top of the list.

https://apple.news/Arn2cxAr5S1iMtmnfJe9qUA

[samhexum]

A Texas woman is suing McDonald's after being leveled by a Sausage McMuffin with Egg she alleges was "wholly unfit for human consumption," according to a lawsuit reviewed by The Independent.

In a civil complaint filed May 26 in Manhattan Supreme Court, Yvette Hinds describes the sandwich that took her out as having contained "contaminants, poisons, toxins, parasites, bacteria, germs and/or organisms which would and did cause various serious personal injuries."

Upon finishing the McMuffin, Hinds became "violently ill and nauseated," suffering "severe pains and distress throughout her body," the complaint goes on.

Her "physical, nervous and mental systems were seriously and permanently injured by such contaminated food," and Hinds was forced to endure "several operations, procedures and treatments" because of the tainted McMuffin, according to the complaint. It says she is no longer able to take care of her "customary duties" at home, and will "continue to be rendered unable" to do so from here on out.

"Solely as a direct consequence of the consumption of the food aforesaid, plaintiff Yvette Hinds was caused to incur great expense for medical care and treatment, and will continue to incur great expense for medical care and treatment in the future," the complaint states.

In an email on Thursday, attorney Mark Shirian, who is representing Hinds, declined to comment or provide any further details about his client's physical injuries.

McDonald's and the franchisee in charge of the Midtown Manhattan location where Hinds purchased the McMuffin did not respond to requests for comment.

Hinds's lawsuit can be traced back to May 25, 2023, when she bought a Sausage McMuffin with Egg at McDonald's restaurant #18884, at 51st Street and Broadway in Manhattan, according to her complaint.

However, the complaint contends, the McMuffin was "not reasonably safe, good, sound, fit, proper, healthful, wholesome food, [and] free from contaminants," but rather, "contaminated, tainted, poisonous, injurious and wholly unfit for human consumption."

She soon became "dangerously ill and sick, and her entire body became infected and poisoned" by the McMuffin, through no fault of her own, the complaint alleges.

By serving Hinds the McMuffin, the complaint says McDonald's "warranted and represented that same was reasonably safe, good, sound, fit, proper, healthful, wholesome food." Hinds "had no knowledge that… such food was not fit for use as intended, to be consumed and eaten," according to the complaint.

It goes on to accuse McDonald's of "negligence and carelessness… in the preparation, service, furnishing, testing, handling, cleaning, inspecting, guarding, storage, warning, distribution, control and protecting said food."

Last year, Staten Island resident Louis Spitalieri sued McDonald's after biting into a hamburger and allegedly coming away with a clump of hair and a shard of metal in his mouth.

Also last year, McDonald's was sued after an errant slice of cheese on a Big Mac sent Charles Olsen, a music producer with a severe milk allergy, into anaphylactic shock and put him on the brink of respiratory failure.

"We're just so grateful that Mr. Olsen is still with us," Olsen's attorney said at the time.

In February 2025, a Brooklyn pastor sued McDonald's after eating a "rotten" Chicken McCrispy sandwich that left him in serious gastric distress for some six weeks, he said.

"I do believe that my faith saved me," Irsaliev told The Independent. "As the Bible says, if you believe in God, not even poison is going to kill you."

As for Hinds, she is demanding money damages from the McDonald's Corporation and franchisee the 18884 Food Corporation, to be determined at trial, plus attorneys' fees and court costs.

The McDonald's in Midtown Manhattan where Yvette Hinds claims she was severely sickened 

 

[nomad]

When KFC had the spicy extra crispy option.   Jollibee chain now as a Korean spicy version which is right up there also.  👌

[BigDMike]

53 minutes ago, nomad said:

When KFC had the spicy extra crispy option.   Jollibee chain now as a Korean spicy version which is right up there also.  👌

I remember that!
I also remember when I could eat KFC without getting 🥴. 

[samhexum]

I Tried Arby's New Angus Cheesesteak

Amanda Mactas

 

 

They have the meats—and now Arby's is leaning even harder into that reputation with a new sandwich that might actually get some Philly heads to turn. Beginning June 15, the chain is adding a new Angus Cheesesteak to its permanent menu.

The sandwich is built with seasoned, thinly sliced 100 percent Angus steak, melted white American Cooper Cheese, and thick-cut caramelized onions, all on an Amoroso's sesame seed sub roll.

As someone who was stoked when Arby's rolled out its much-talked-about steak nuggets last fall and those sweet and spicy BBQ sandwiches last spring, I was ready to get my hands on the chain's latest sando. And following the limited-time return of Arby's smoked brisket menu, this new cheesesteak feels like another strong move that goes above and beyond what you'd expect out of your typical fast food sandwich.

The cheesesteak hits all the notes you want in the beloved classic and actually tastes more like something from a local mom-and-pop shop than from a national fast food chain. The steak was well-seasoned and perfectly cooked, pairing beautifully with the creamy, melted cheese and onions. It all came together in a way that felt rich and genuinely satisfying—and if you didn't guess already, I devoured the entire sandwich in a matter of minutes.

My only complaint is that I wanted more filling, if only because I wasn't ready for it to be over.

To celebrate the launch, Arby's Rewards members can score one of 100,000 free Angus Cheesesteaks with a $10 purchase beginning June 17, while supplies last. If I were you, I would not wait too long.

[samhexum]

KFC LAUNCHES ITS NEXT CHAPTER GLOBALLY, COMPLETE WITH NEW MENU INNOVATION, MODERN RESTAURANT DESIGN AND FRESH BRANDING

As the global appetite for chicken grows, KFC is answering the call by challenging the sameness across quick-service chicken with a clear focus: delivering the most craveable food and more dynamic restaurant experiences designed around how consumers want to eat today.

“In an increasingly crowded category, we have a clear opportunity to set the standard for modern chicken in QSR,” said Scott Mezvinsky, CEO, KFC Global. “This next chapter brings new energy and expression to what makes us iconic, while doubling down on our chicken and reimagining how fans experience KFC around the world.”

The brand that made chicken famous is introducing new ways to enjoy its original flavor through an expansion of boneless menu items built for dipping, dunking and solo snacking, along with unexpected sauces that unlock customization and flavor discovery.

At the same time, KFC is evolving its beverage experiences to deliver everyday moments of indulgence, alongside more dynamic, modern restaurants designed to meet customers wherever they are throughout the day.

What’s New:

• Dipped: Crispy, juicy tenders and an assortment of other favorite boneless options paired with sauces from KFC’s new global sauce “pantry” – a lineup of 20+ sauces ranging from modern takes on classic recipes to internationally-inspired yet familiar flavors. Designed to tap into growing consumer demand for personalization and sensory flavor experiences, markets can tailor these sauces to local tastes – examples include Chimichurri Ranch and Hot Honey Habanero.
•  
• Dunked: Tenders, wings and sandwiches drenched in sauce for an immersive, flavor-first eating experience that brings bold flavor and craveability to every bite. Already available in South Africa and India, Dunked menu items reflect growing consumer demand for more indulgent, sauce-forward menu experiences.
•  
• KWENCH by KFC: A global beverage platform redefining KFC’s role in drinks - featuring Boba Refreshers, Krunch Shakes, Sparkling Lemonades and Iced Coffees already available in select UK and Ireland locations - is expanding from pilot to permanent menu in Australia and Canada this year. Designed to meet growing demand for small, feel-good indulgences throughout the day, KWENCH gives fans new ways to treat themselves beyond mealtimes.

Together, these fresh ways to experience KFC position the brand to be enjoyed for sips, snacks or meals — unlocking flavor exploration, personalization and craveability while giving fans more ways to customize flavors, mix and match combinations and make the menu their own.

Across the coming weeks in the UK and Ireland, KFC will rollout new Tenders and nine new, bold sauces alongside refreshed branding across the market’s communications and digital touchpoints, giving fans more freedom to mix, match and personalize meals around their cravings, moods and moments. In the coming weeks, the global rollout is expected to expand across Australia and the U.S., with additional markets following through 2026.

The experience will feel different in KFC’s restaurants, beginning this summer. The brand is set to open a new generation of spaces designed for hospitality, not just efficiency – with environments that feel more dynamic and adapt throughout the day to meet different occasions. These next-gen restaurants are designed to elevate the dining experience and bring KFC’s signature hospitality to life, taking shape across key markets through distinct new formats.

The first expressions of these newly designed spaces include:

• An open-concept design in McKinney, Texas, reinterpreting the brand’s heritage with modern energy, expected to open late summer.
• A fully immersive, two-story restaurant in Dubai, showcasing one of the boldest expressions of the brand’s next-generation design, opening in the fall.

This vision will continue to evolve globally as new builds and restaurant remodels embrace the next era of restaurant design.

To bring this shift to life consistently around the world, KFC is also sharpening how it shows up visually. The brand is evolving its most distinctive assets to feel more relevant, more expressive, and more in tune with modern culture, while staying true to itself and grounded in the Colonel and its iconic “Finger Lickin’ Good” ethos. At the center is the bucket - KFC’s most recognizable asset - refreshed with new energy alongside a subtle evolution of the Colonel himself, ensuring the brand’s legacy remains front and center. Together, the updated branding comes to life across packaging, digital platforms, advertising and restaurant environments.

[nomad]

KFC was late to offer chicken sandwich options.  They didn't think they needed to change.  Consumers preferences did change though.  Good sign to see they are trying to evolve more to stay competitive.  I still miss the spicy extra crispy option.  Their mash and gravy is among the best out there tho.  Not overly salty which I appreciate.