Before opening his own franchise, Dave Thomas worked as a head cook at a Hobby House restaurant, a chain that would eventually become Kentucky Fried Chicken.

During his time working for the company, Thomas helped improve brand recognition and encouraged Colonel Harland David Sanders to appear in more commercials.

This strategy, along with the design of the iconic red-and-white-striped fried chicken bucket, helped grow KFC's popularity.

Thomas was sent to Columbus, Ohio, to revitalize a few failing KFC franchises, turn them around, and sell them back to Sanders for a big profit, the Greensboro News & Record reported. He used this newfound cash to start his own franchise: a hamburger chain named Wendy's, inspired by his inability to find a good burger during his years in Columbus. 

The first Wendy's restaurant opened at 257 East Broad Street on November 15, 1969. By that time, there were already two major players in the fast-food burger industry: McDonald's, which opened its first franchise in 1955, and Burger King, which was founded in 1954.

The chain still stands as the second-largest fast-food burger chain in the US.

Wendy's was different from the other two chains in that it served square-shaped burger patties and chocolate shakes called "Frostys."

Apart from the burgers and Frostys, there were only three other items on the first menu: french fries, soft drinks, and chili.

Melinda "Wendy" Thomas was just 8 years old when her father founded Wendy's, and he already had a vision for how she would become the brand's mascot.

Inspired by Sanders' success as the face of KFC, Thomas decided to create a similar image for his brand. 

"He wanted a character, because he worked for the Colonel at Kentucky Fried Chicken and knew how much that persona mattered," Wendy Thomas wrote in a blog post for the company in 2019. "He said, 'Wendy, pull your hair up in pigtails.' So, I did. He got his camera and took pictures of me and my sister and said, 'Yep, it's going to be Wendy's Old-Fashioned Hamburgers.'"

"That was it," Thomas continued. "There was no marketing research, no nothing. Just boom. That's it."

One photo of Thomas wearing a blue-and-white-striped dress with her red hair in pigtails became the ultimate inspiration for the chain's logo. While the logo has been altered slightly over the years, the overall idea has remained the same.

Salad bars were added to restaurants in November 1979, and they were popular among customers throughout the 1980s.

However, as more diners opted for drive-thru and carry-out service, salad bars were phased out in favor of more portable salad options. 

Wendy's chocolate Frosty is arguably one of the chain's most famous and popular menu items. Introduced as one of five menu items when the chain first opened in 1969, Frostys were only available in chocolate until 2006.

That all changed when the chain launched its vanilla Frosty.

According to a Wendy's press release from 2006, the chain serves about 300 million Frostys every year.

While other chains have claimed to have invented the drive-thru, Wendy's says it changed the fast-food industry when it introduced its own pick-up window in November 1970.

The window was originally referred to as a "drive-in window" but was renamed "Pick-Up Window" to better reflect the chain's quick-service model. 

According to Wendy's, "This innovation was so revolutionary that customers needed instructions on how to talk through the speaker to place an order."

According to the company's website, in 1977, Wendy's became the first fast-food chain with fewer than 1,000 restaurants to air a national commercial.

Wendy's now has around 6,000 restaurants nationwide.

One Wendy's advertisement from September 1976, presumably a local commercial, featured an animated Wendy and dancing hamburgers. In the commercial, the cartoon characters described how Wendy's "old-fashioned" hamburgers were cooked to order: "Your choice down at Wendy's, where quality is our recipe!" 

Peller became one of the biggest names in fast food after she began starring in Wendy's commercials, shouting out the slogan, "Where's the beef?"

The first advertisement, which appeared in 1984, claimed that Wendy's hamburgers had larger patties than those of the chain's competitors.

The campaign was so popular that it led to a 31% boost in Wendy's annual revenue, according to the chain. However, things took a turn in 1985 after Peller appeared in a Prego commercial that implied she had "finally found" the beef she was looking for. 

"I'm sorry that the company that I worked so hard for does not want to use me in commercials anymore," Peller said in a statement through her attorney, according to The Sun Sentinel in 2006. 

"The commercial infers that Clara found the beef at somewhere other than Wendy's restaurants," William M. Welter, executive vice president of Wendy's International Inc., said in a statement. "Unfortunately, Clara's appearance in the ads makes it extremely difficult for her to serve as a credible spokesperson for our products."

Peller died at age 86 in 1987, just two years after the dispute.

After Wendy's introduced its newly designed logo in 2013, a website author claimed to have found a secret message hidden inside Wendy's iconic blue-and-white dress.

ABC News reported that a posting on the website StockLogos.com pointed out that the word "mom" appeared to be hidden on Wendy's collar. Another website agreed, perhaps prompting the chain to issue a statement clarifying whether the hidden message was purely a coincidence or a ploy to get customers to associate Wendy's food with "Mom's cooking."

"We are aware of this and find it interesting that it appears our Wendy cameo has 'mom' on her ruffled collar. We can assure you it was unintentional," Denny Lynch, Wendy's former senior vice president of communications, said at the time.

Cost: $1.99 for 5.3 ounces

Calories: 80 calories

Protein: 12 grams

Too Good Blended is marketed as a low-fat, low-sugar yogurt; it contains 2 grams of each. A container costs $1.99, an average for single-portion yogurts.

It has 12 grams of protein, equivalent to two eggs.

Upon opening the cup, it smelled tart, and I could see vanilla bean powder in the yogurt, suggesting the flavoring was on the more natural side.

However, I thought the taste seemed artificial. The texture was a bit runny, even though the yogurt had some separated whey that needed to be mixed in. Even though it was a bit liquid, this yogurt felt dry and had a grainy texture.

To me, it tasted like chalk.

Rating: 3/10

Cost: $1.99 for 5.3 ounces

Calories: 70 calories per container

Protein: 13 grams

Also from the Too Good brand, Too Good Zero Sugar offers a similar yogurt, minus the 2 grams of sugar in the Too Good Blended.

With 5.4 calories per gram of protein, this yogurt is the best of the 11 I tried for people looking to increase their protein intake while staying low on calories.

Despite its favorable nutrient values, Too Good Blended was nowhere near my favorite in this ranking.

Compared to some of the other yogurts, it was tartier, runnier, and more artificial-tasting. Although I didn't love the taste, it was still better than Too Good Blended's.

Rating: 4/10

Cost: $1.99 for 5.3 ounces

Calories: 110 calories per container

Protein: 12 grams

My go-to before this experiment was Chobani Greek Yogurt, a staple nonfat Greek yogurt. While I enjoy this regularly, after comparing it to so many options, I was surprised to see it rank so low in my ranking.

The yogurt has one of the highest sugar contents in the experiment, at 9 grams per container, tied with Icelandic Provisions and Siggi's. It is also the least protein-efficient for those looking to stay low on calories while increasing protein intake. It has over 9 calories per gram of protein, which is higher than any other protein in this ranking.

This tastes like Greek yogurt, big time. Intensely tartier than the rest, the combination of Chobani's Greek yogurt with its very mild vanilla flavoring almost tasted like spoiled milk to me.

It was also very runny, which I don't always look for when grabbing a yogurt for a stand-alone snack — as a granola bowl base, however, I do prefer to go for something a bit more liquidy. Of course, this comes down to personal preference.

While it used to be my go-to option, I think I'd rather go for some of the other options I tasted.

Rating: 5/10

Cost: $1.79 for 5.6 ounces

Calories: 100 calories per container

Protein: 15 grams

Yoplait's Protein yogurt offering was the most surprising to me, nutrients-wise. Being the cheapest of all 11 I tried, the yogurt packs a solid 15 grams of protein while having 3 grams of sugar.

It's also a larger size, at 5.6 ounces per container, so in terms of volume, you get the most bang for your buck.

I was skeptical about how Yoplait's Protein yogurt would stack up — I typically consider it a traditional yogurt brand rather than a protein-focused snack. But I was pleasantly surprised.

When I opened the cup, I was instantly hit by a strong vanilla scent that reminded me of ice cream.

While the texture was both thick and airy, it was also a bit grainy, and I thought the yogurt tasted a little artificial and bland compared to some of the other brands.

So while I probably wouldn't seek it out over others on this list, it's still a good snack option.

Rating: 6/10

Cost: $1.99 for 5.3 ounces

Calories: 90 calories per container

Protein: 15 grams

Oikos' Triple Zero name tells you everything you need to know: The snack has zero sugar, zero artificial sweeteners, and zero fat.

It's the only one on this list with both zero sugar and zero fat.

It is also one of the more protein-efficient options at 6 calories per gram of protein.

Oikos Triple Zero had one of the most unique flavors of the yogurts on this list. When I opened it, I was immediately hit by a slightly funkier smell than some of the other yogurts.

After mixing the yogurt, which had separated a bit, the Oikos Triple Zero had a very rich and full texture. Its vanilla flavoring tasted different than some of the others on this list — it almost seemed smokier.

While I rated it the same as the Yoplait Protein, its nutrient values gave it a boost for me, hence why it's ranked higher.

Rating: 6/10

Cost: $2.39 for 5.3 ounces

Calories: 110 calories per container

Protein: 16 grams

Another of my usual go-tos, Siggi's nonfat Skyr — a type of strained yogurt — had some of the highest sugar content on the list, tied with Chobani Greek Yogurt and Icelandic Provisions.

The yogurt is also on the more expensive side at $2.39 for a regular 5.3-ounce container.

Flavored with a visible vanilla bean, Siggi's Skyr had the best vanilla flavor of all the yogurts I tested. While it was very tart and not sweet at all — which surprised me since it had 9 grams of sugar — the vanilla flavor still shone through.

In terms of texture, Siggi's reminded me a lot of ice cream, both in appearance and in feel.

I'll buy this again, but out of the 11, it didn't make my top five.

Rating: 7/10

Cost: $1.89 for 5.3 ounces

Calories: 80 calories per container

Protein: 12 grams

Dannon's Light + Fit yogurt was my favorite discovery from this experiment. Having never heard of it before, I was impressed by this nonfat yogurt, which packs 12 grams of protein in 80 calories.

While it does have 7 grams of sugar, I found that the flavor in this yogurt justified it.

Dannon's Light + Fit's texture was one of the most memorable. As the name says, this yogurt is indeed light. It was much airier than all the others, which also made it a bit runny.

It was also very sweet, almost falling into the category of dessert-adjacent yogurts that I would put Ratio's in.

Rating: 8/10

Cost: $2.79 for 5.3 ounces

Calories: 140 calories per container

Protein: 20 grams

Oikos' higher-protein yogurt offering, Oikos Pro, is a much more protein-dense offering, having 20 grams of protein in a 5.3-ounce container, or a little more than three eggs. The yogurt also has 0% fat and 3 grams of sugar.

It is also, however, one of the most expensive, at $2.79 for a regular 5.3-ounce cup. It's tied with Ratio for the most expensive in this ranking, being a full dollar more than some of the other options.

When you open a cup of Oikos Pro, you smell mild vanilla, which translates into a very tasty yogurt with a flavor that stays on your tongue longer than others.

The texture was also very rich and moist, while not being runny.

This texture also made it the most filling of the yogurts I tested, and it would make for the perfect post-workout snack.

Rating: 8/10

Cost: $1.99 for 5.3 ounces

Calories: 130 calories per container

Protein: 15 grams

While not labeled as a high-protein yogurt, Icelandic Provisions' Skyr has 15 grams of protein, placing it in the medium-high tier among yogurts.

It's tied with Chobani and Siggi's for the highest sugar content, with all three at 9 grams.

Icelandic Provisions is a skyr yogurt like Siggi's. It is similar in taste and texture, but I found it a bit sweeter and less tart, with a nuttier flavor, which I really enjoyed.

This rich, full-flavored yogurt was one of my favorites out of the 11.

Rating: 9/10

Cost: $2.79 for 5.3 ounces

Calories: 170 calories per container

Protein: 25 grams

With a whopping 25 grams of protein — nearly as much as half a chicken breast — Ratio Protein had by far the most protein content of all the products I tested. It was also the most expensive, tied with Oikos Pro at $2.79 a cup.

The product, labeled as a "yogurt-cultured dairy snack" rather than yogurt due to the added vegetable-based fats in its recipe, is also the most calorie-dense, with 170 calories per cup.

While the Ratio recipe does not meet the FDA's definition of yogurt, its fermented nature, dairy components, and use of yogurt cultures earned it a spot on my list.

Ratio Protein differs from the others in this list. Its taste is much milder, and it lacks the signature tartness of Greek yogurt.

The texture was also quite unique — I could best describe it as gooey. It's runnier and smoother than the rest, and its taste stays on your tongue for much longer.

To me, this just felt like dessert, and I easily forgot that I was having a meal's worth of protein.

While I gave this and the Icelandic Provisions a 9/10, the protein content and unique flavor and texture made me rank Ratio higher.

Rating: 9/10

Cost: $2.39 for 6.7 ounces

Calories: 140 calories per container

Protein: 20 grams

Coming in at No. 1 is Chobani Protein, which has 20 grams of protein in a larger 6.7-ounce cup. While it's larger, its calorie content is in line with other yogurts in this ranking, like Oikos Pro, which has the same amount of protein. Like Oikos, Chobani Protein has about the same protein content as a 3-ounce can of tuna.

While the individual cup is pricier per unit, the larger size makes it cheaper per ounce, comparable to Dannon's Light + Fit.

Chobani Protein is one of three zero-sugar yogurts in this ranking, the others being Oikos Triple Zero and Too Good 0 Sugar.

I was a fan of Chobani Protein before coming into this test — the high protein content and name recognition frequently earned it a spot in my fridge — but I entered this experiment ready to find a new favorite.

I didn't.

Although some of the other yogurts I tasted were surprising and very enjoyable, I still found Chobani Protein to be the best.

It is rich, thicker, and very filling. It has a hint of the signature Chobani Greek yogurt taste while skipping much of the tartness. I enjoyed the taste it left in my mouth the most out of all of the yogurts.

The only downside to this favorite is its slightly artificial taste from the zero-sugar sweeteners used to keep its sugar content low, but if you can move past that, you'll have an amazing post-workout bite or on-the-go snack at your disposal.

Rating: 10/10

In the 1940s, Evelyn Overton found a dessert recipe in a local Detroit newspaper that inspired her to create her "original" cheesecake.

She tweaked the recipe and started making her own cakes.  She eventually opened her own bakery. 

"Everyone loved it," David Overton said. "It became famous."

In time, she gave up the business to focus on raising her two children, David and Renee. She moved her baking equipment into her basement kitchen and continued selling cheesecakes to Detroit restaurants.

In the 1970s, David Overton moved to San Francisco to study law. He persuaded his parents, who were then in their 50s, to move to Los Angeles so his mom's cheesecake business could get another chance in a bigger market.

In 1972, at their son's behest, Oscar and Evelyn Overton moved to Los Angeles and opened a 700-square-foot commercial bakery in North Hollywood.  

"This was probably the size of one of our walk-ins today," David Overton said in the video.

His parents opened The Cheesecake Factory bakery in 1972 and began selling Evelyn Overton's cheesecakes to restaurants throughout Los Angeles.

They worked around the clock, attempting to turn her lifelong dream of owning a successful business into a reality.

Evelyn Overton developed more than a dozen varieties of her cheesecake and other desserts. Her husband was the salesperson. He drove from Santa Barbara to San Diego, selling his wife's desserts to restaurants across Southern California.

While their business found modest success, the patriarch would get the same feedback: "No one needs more than one flavor of cheesecake." 

This frustrated David Overton, especially as some restaurant owners began switching to other suppliers that made less-expensive cheesecakes that he saw as inferior.

"Literally for $0.05, some of these restaurants would switch to another brand," David Overton said.

To prove the demand for his mom's desserts, he opened his own restaurant in Beverly Hills in 1978, despite having no restaurant experience. He named the restaurant The Cheesecake Factory after his parents' bakery. 

On opening day, he was so nervous he didn't open the restaurant until 2 p.m. to avoid the lunch rush. When the doors finally opened, the restaurant filled up within 10 minutes.

Due to his lack of restaurant experience, David Overton "created a simple and straightforward menu with generous portions," The Cheesecake Factory told Business Insider.  

The original menu was a single-page, two-sided document, and it featured 60 items, many of which he knew how to cook himself.

One side featured lunch and dinner options such as burgers, hamburger steak, quiche of the day, and roasted chicken. Salads, grilled meats, and open-faced sandwiches included classic American staples such as crab Louie and tuna salad. One dish, Oscar's special sardine sandwich, was named after his father.

Breakfast featured egg dishes, cereal, toast, and espresso drinks. 

The original dessert menu featured a variety of baked goods and desserts, including cheesecake, carrot cake, zucchini cake, strudel, whipped-cream cakes, chocolate-mousse pie, black forest cake, cream puffs, ice-cream sundaes, milkshakes, banana splits, and Belgian waffles topped with ice cream and whipped cream. The ice cream on the menu was billed as "extra rich."

Prices ranged from $0.85 for a dish of ice cream to $1.95 for the chocolate-mousse pie. A slice of cheesecake cost $1.25.

The Beverly Hills salad bar was called the Fabulous Factory Salad Bar. The cost of a build-your-own salad was $1.95 for a medium plate or $2.95 for a large salad plate.

Salad bars at this time were more closely associated with steakhouses.  The first four Cheesecake Factory restaurants had salad bars. It stopped adding them when the fifth restaurant opened in 1991 in Washington, DC.

"There really were, in the area, high-end restaurants and then fast food, but there was really nothing in the middle," Alethea Rowe, the senior director of public relations and global branding at The Cheesecake Factory, told Business Insider. "And David purposefully created a restaurant that was very much in the middle."

It appealed to middle-class diners who, amid the boom of frozen and microwaved meals, enjoyed the restaurant's made-from-scratch cooking.

The service also helped. Hostess Linda Candioty (pictured) started working for Evelyn Overton in the bakery in 1977. She became the restaurant's first hostess and has held a variety of key positions within the company over the years. Today, she is the company's vice president of guest experience.

"She knew how to please the guest," David Overton said. "I loved operating. I love being in the background. She loved being in the foreground."

The new location was in Marina del Rey, an affluent Los Angeles-area coastal community.

David Overton immediately fell in love with the location.

"I went there, and I said, 'Wow, who wouldn't want to sit out here and have a wonderful meal,'" he said.

Candioty, in the company video, described the bay location this way: "On the water. On the beach. Palm trees. Volleyball. Windsurfers. It was amazing. And it was a zoo from the beginning."

The restaurant was packed full all summer.

"We became an instant hit. It took us about five years to recover from that opening," she said.

After the success of the Marina del Rey restaurant, David Overton chose another coastal spot for its next location: Redondo Beach, California. 

After that, David Overton set a goal to open at least one restaurant every year or every two years.

"So we started to grow because of our success and because people loved our product, and our culture grew right along with it," he said in the company video.

The Redondo Beach restaurant had a lot of empty wall space. So David Overton turned to employee Mary D'Astugues, who was known as an artist. He asked her to paint a ceiling mural and one behind the bar.

She painted while the restaurant was under construction.

"David really liked the aesthetic that Mary's artwork added to the restaurant, and from that point forward, as each new Cheesecake Factory opened in cities across the country, Mary painted custom murals for each location," the company told Business Insider.

David Overton, in a 2011 interview with CNN, said his parents were able to semi-retire as the restaurants performed well in the first several years. 

"Our investors were making a lot of money," he said. "In September 1992, we went public. The stock opened at $20 and went to $27.25 the first day." 

He became the CEO and chair of the board when the company went public. Before that, he was the company's president. He is the only CEO the chain has ever had.

Today, the Cheesecake Factory ranks 36th among US chains by sales on Technomic's top-500 list. Among casual dining chains, it's ranked No. 9.

The restaurant opened in the Dubai Mall under a licensing agreement with Alshaya Trading Co.

The Cheesecake Factory has over 200 domestic restaurants and over 30 international locations. None of the US locations are franchised.

International restaurants are licensed locations. This is an unusual tactic for a large publicly traded company, which typically grows through franchising. Other publicly traded chains that don't franchise include Chipotle and Shake Shack. 

Some of the 36 international locations have opened in top tourist destinations.

In 2016, the company opened its first restaurant in China. The location opened in Disneytown at the Shanghai Disney Resort.

The bread was launched under the Cheesecake Factory at Home brand.

Other restaurant items sold in grocery stores include a handful of whole frozen cheesecakes, including the original cheesecake and the strawberry-topped original cheesecake. 

To gain market share, DoorDash went after large, established restaurant chains. Early partnerships included The Cheesecake Factory, Buffalo Wild Wings, and Wendy's.

While other restaurant chains have expanded delivery services to include other apps such as Uber Eats, Cheesecake Factory remains an exclusive delivery partner with DoorDash.

"It became evident that the combination of two of the most experiential and entrepreneurial restaurant companies could drive greater value as one organization," David Overton said in a statement. 

The April 2020 investment helped The Cheesecake Factory's "liquidity position" as it navigated the COVID-19 pandemic, David Overton said at the time.

In June 2021, The Cheesecake Factory reacquired most of the equity stake it had sold to Roark Capital in a transaction valued at $457.3 million, Restaurant Business reported.

New items are rolled out twice a year, replacing lower-performing items.

In a 2022 Vox article, the writer Alex Abad-Santos called The Cheesecake Factory an "uncanny" chain whose success was built on defying standard industry rules.

The chain's massive menu is one of those industry-defying traditions. Most chains preach operational efficiency by providing a limited menu of dishes that are all profit generators.  

Not at The Cheesecake Factory. 

"The menu was seemingly written by someone who was hungry for everything they could think of but couldn't name what they actually wanted at that moment," Abad-Santos wrote. "The rules that govern regular restaurants have no power over The Cheesecake Factory. If there is one rule at The Cheesecake Factory, it's that the conventional wisdom of the restaurant industry — keeping costs low, concepts simple, and menus under 200 items — is meant to be ignored."

This cheesecake favorite combines all of Adam's favorite childhood treats: Butterfingers, Reese's Peanut Butter Cups, caramel, and the chain's classic cheesecake.

The dish is made with broccoli, zucchini, asparagus, peppers, tomato, onion, garlic, and fresh herbs. It's tossed with Parmesan.

It's one of 14 pasta dishes listed on the menu. 

The fudge cake remains one of The Cheesecake Factory's most beloved desserts, the company told Business Insider.

Avocado egg rolls are a top seller on the menu.

The inspiration for it came after David Overton tasted a crunchy avocado cheese straw while dining at the Peninsula Hotel in Beverly Hills. Avocado was also used as a garnish on the dish. 

It made him wonder whether The Cheesecake Factory could make an egg roll stuffed with avocado chunks. Experimenting commenced, and after multiple tries, The Cheesecake Factory's avocado egg rolls were developed.

Their exact debut is unknown, but they've been around since the late '90s or very early 2000s, the company said. 

Business Insider got a behind-the-scenes look at how The Cheesecake Factory manages its massive menu, with chefs relying on coordinated prep stations, digital timers, and strict deadlines to keep orders moving.

Even though the menu hovers around 250 items, most are made from scratch. The one exception is the chain's cheesecakes, which are delivered frozen to each restaurant and garnished with whipped cream during service.

Entrées are expected to be out about 15 minutes after they're ordered, while appetizers have a seven-minute goal.

Although the chain continues adding around 10 new dishes each year, executives say the menu is nearing its practical limit due to the kitchen's complexity.

In October, former President Barack Obama joked that President Donald Trump had made the White House look like "Saddam Hussein opened a Cheesecake Factory," a reference to Trump's gold-heavy Oval Office design and other White House renovations.

The Cheesecake Factory's former vice president of design disputed the comparison in a CNN interview, while the White House's X account defended the restaurant chain as "a great American institution."

Trump also addressed Obama's remark, telling reporters that the comparison "just shows why you were a lousy president."

After McNuggets were introduced in 1979, franchisees couldn't get enough of them and demanded another hot product to sell.

A nationwide chicken shortage left some franchises without McNuggets, so McDonald's chef René Arend created a fast, affordable alternative.

The design for the McRib used new technology to create a "restructured meat product" developed by Richard Mandigo at the University of Nebraska, NPR reported.

Arend designed the McRib's shape to "look like a slab of ribs," and while the product is made with pork, it doesn't include any actual rib bones.

Made with boneless pork, barbecue sauce, onions, and pickles, the menu item sparked early interest from customers nationwide.

However, while customers showed up to try the McRib for the first time, not many returned for repeat visits, and it disappeared from menus in 1985.

That same year, McDonald's introduced a mini version of the sandwich, the McRib Jr.

The McRib found success as a limited-time offer. In 2007, McDonald's sold 30 million sandwiches, Maxim reported.

In 2008, devoted McRib fan Aaron Klein started the McRib Location website that used crowdsourced tips to help people find the sandwich at select locations nationwide.

"The McRib has been a beloved menu item at McDonald's since its inception nearly 40 years ago," Linda VanGosen, McDonald's vice president of menu innovation, said in a statement at the time.

"There's nothing quite like the taste of the McRib. To our customers, it's become more than a delicious, saucy moment … it's a season, and it's taking the internet by storm. That's why this year we're proud to serve the McRib nationwide for everyone to enjoy."

The launch proved successful and boosted sales that were declining amid the COVID-19 pandemic, Restaurant Business reported.

During the pandemic, chains including Burger King and KFC turned to nostalgia, offering customers familiar comforts during an uncertain time.

However, despite the hype, we were a bit underwhelmed.

The rectangular pork patty reminded us of the sausage McDonald's uses on its breakfast sandwiches, while the pickles and onions tasted crisp and fresh.

We enjoyed the toppings, but the sandwich was missing the barbecue flavor we expected — likely because it arrived with barely any sauce, unlike the much saucier McRibs seen online. This could've been a restaurant-specific error at the time, but we haven't been back to reorder it since.

But yet again, the sendoff didn't stick.

The McRib returned to menus in 2023, 2024, and 2025, continuing the long-running cycle of limited-time disappearances and comebacks.

However, unlike previous years, the McRib was only available in select cities in 2025.

After years of dramatic goodbyes and limited-time returns, McDonald's brought the polarizing pork sandwich back once again in 2026.

Starting on October 27 at select locations in cities including Los Angeles, Chicago, Miami, Atlanta, Philadelphia, and Dallas, fans can purchase a McRib for a limited time, the company told USA Today. Customers in other cities are encouraged to check their McDonald's app for availability.

Its latest comeback proves the McRib's strange staying power.

Every time it disappears, fans wonder whether this will finally be the last time — and head to their nearest location to try it for (possibly) the final time.

For each mix, I followed the recipe on the back of the box for the most basic pancakes and the fewest pancakes.

Many of the recipes required the same mix-to-water ratio, but one required oil, milk, and an egg. I cooked all the pancakes for 1 1/2 minutes on each side, using about half a tablespoon of butter to grease the pan as needed. I also used about a quarter-cup of batter for each pancake.

To keep things as fair as possible, I also served all the pancakes the same way, with a half-tablespoon of butter and a drizzle of Maine maple syrup.

The 32-ounce box cost $4.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup milk
• 1 tablespoon oil
• 1 egg

Pearl Milling Company has another complete buttermilk pancake mix that only requires adding water, but this kind requires a few extra steps.

After I mixed the ingredients, I noticed the batter was slightly thicker than the batter from other pancake mixes I've tried.

It took a little extra effort to remove all the clumps and make sure the egg was fully incorporated into the batter.

It looked almost cake-like in texture, and it turned a nice golden brown.

The texture was slightly stodgy and crumbly, but also a bit dry. The pancake had a nice, crispy outer layer, but it desperately needed butter and syrup to add some moisture.

The 32-ounce box cost $3.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup water

However, it was extremely easy to work out the clumps and create a smooth batter.

The pancake was slightly thinner than the others I made, even though I used the same amount of batter for each pancake.

It tasted like something I'd get in a diner, or even a frozen pancake you'd heat up in the microwave.

While the flavor on its own didn't blow me away, I thought it was a great vehicle for maple syrup and butter. It took me back to my childhood.

The 16-ounce bag cost $6.99, making it half the size and double the price of the other brands I tried. I also thought the packaging was beautifully designed and easy to reseal after each use.

Ingredients

• 3/4 cup mix
• 1/2 cup water

For a recipe that only required mixing the powdered pancake mix with water, it looked strikingly similar to the Pearl Milling Company buttermilk pancake mix, which also required an egg, milk, and oil.

The pancake puffed up slightly, becoming about an inch thick, which I thought was the perfect thickness.

The pancake had a good balance of flavor for a "just-add-water" pancake mix, and it is arguably the mix I would reach for again over the others, based on flavor.

However, for half the amount of pancake mix of the other boxes and at double the price, I couldn't say it was the best value compared to the others. I'm simply not convinced it's so much better that it warrants the higher price tag.

The 32-ounce box cost $3.59 at my local Stop & Shop in New York City, making it the cheapest brand I tried.

Ingredients

• 1 cup mix
• 2/3 cup water

It was a perfect balance between thick and runny, and it spread easily in the pan.

The pancakes were slightly thicker than the Hungry Jack-brand pancakes, but not as thick or cake-like as the Pearl Milling Company pancake.

The outside was crispy, but the pancakes themselves were still moist and slightly crumbly on the inside.

Not only did this pancake mix have great flavor and texture, but it was also the cheapest among the brands I tried. This is hands-down the brand I would purchase again.

Sommeliers work hard to curate thoughtful and interesting wine lists at restaurants. If you can get the wine at your grocery store or any retailer you frequent, skip it while you're out.

Dining out is a time to explore and discover something new. This can be a grape you've never had, a producer you've never heard of, or a wine from a new-to-you region.

Sure, you've had a Tuscan red wine, but have you had a red wine from Oltrepò Pavese made from pinot-noir grapes? At Italian restaurants, I always look out for bottles of La Genisia pinot.

Bordeaux is widely considered one of the finest wine regions in France, and Napa Valley reigns supreme in the US. So, it's no surprise that their wines often have price tags to match their elite status.

Instead, I always look for areas near these benchmark regions to expand my horizons and save a few bucks.

Just outside Bordeaux is a region called Cahors, which is known for making wines from the malbec grape. Crocus Wines is a reputable brand to try.

In terms of Napa alternatives, I tend to reach for bottles from the Anderson Valley in Mendocino. Classic producers include Goldeneye Winery and Husch Vineyards.

Ubiquitous, "comfort zone" white wines like chardonnay, sauvignon blanc, and pinot grigio tend to have cultlike followings.

If you're open to branching out and are in a white-wine rut, I say start by taking a closer look at the menu. For example, Italy has a treasure trove of "under the radar" varieties.

The country is home to over 1,000 native grape varieties, but my favorite Italian regions to look for on menus include Sicily, Collio, and Lugana.

Planeta and Monteleone are two of my favorite brands in Sicily. Primosic and Terre del Faet are top producers in the Collio region. And in Lugana (an all-white wine region), Ottella and Selva Capuzza reign supreme.

There are so many great varieties worth trying if you know a few keywords to look for.

Over the years, I've observed that American wine drinkers really like big, assertive reds.

The problem with ordering such wines at many restaurants is that the bottles are often too young. They'd benefit from some aging, but restaurants need to sell their wines, so it's a bit of a conundrum.

My solution is to dapple with light-bodied reds that are ready to drink when bottled. The best examples include gamay, Cinsault, and valdiguié wines.

Some of my favorites include Camins 2 Dreams' gamay, Two Shepherds' Cinsault, and J. Lohr's valdiguié.

If it's hot out, consider enjoying these reds lightly chilled. Have the sommelier put the wine on ice while you peruse the menu and order your food.

By the time your appetizers are served, the wine will be ready to enjoy.

This story was originally published on September 15, 2024, and most recently updated on October 26, 2026.