A McDonald’s employee and a customer were engaged in a fight through the restaurant’s drive-thru, and each has a differing account of what happened. Guess whose account appears to be the more accurate one?

Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.

It’s not often enough that the universe throws us a story about a corporation suffering under the heel of delicious irony. I am happy to report that today, it has done so.

It’s National Sandwich Day, and while that might be a fake holiday, given that every day is technically a sandwich day, it’s certainly one worth celebrating—that is, if you have the right accoutrement to do so.

Welcome back to Behind Closed Ovens, where we take a look at the best and strangest stories from inside the food industry. Ask and ye shall receive: this week, we have stories of revenge taken on terrible customers and bosses, either by employees or by the universe itself. As always, these are real e-mails from real…

Well, that’s a new one.

Online slapfights over the most absurd things and passionate, unhinged internet holy wars over stuff no one should have any reason to care about are probably my favorite thing about the internet. This story is no exception.

Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.

Prepare to mourn martini and gimlet fans: the juniper plant that produces delicious gin is under attack by a deadly fungus—and so close to the holidays!

Luckily, the restaurant is now being forced to pay back the money after the Department of Labor caught wind of their shenanigans.

Let it be said that the owner of Confederate-themed bar General Beauregard’s in Athens, Georgia, is denying that his bar actually has a shooter cheat sheet featuring a watermelon shot called a “n*****ita.” Let’s say we take his word for it, and I still have questions. Mainly: Where’s your commitment, you…

Welcome back to Behind Closed Ovens, where we take a look at the best and strangest stories from inside the food industry. This week, we’ve got Part 2 of back-to-back weeks on terrible, horrible, no good, very bad restaurant customers. As always, these are real e-mails from real readers.

Welcome to Boozinette. This is the Graveyard Tryst.

I’m not sure what to even say after that headline, because, uh...that’s not an embellishment.

Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.

Yesterday, Richard Cohen wrote a piece about tipping. Oh boy. Strap in.

Welcome to Cavity Connoisseur, a new occasional column about refined sugar. It has to be occasional or else it will kill me.

Welcome back to Behind Closed Ovens, where we take a look at the best and strangest stories from inside the food industry. This week, we’re back to one of the classics: terrible restaurant customers and the eateries they maliciously haunt. As always, these are real e-mails from real readers.

If the Dutch scientists responsible for in vitro meat are right, we could be seeing lab-grown meat a whole lot sooner than expected.