KFC is bringing back the Double Down, a bacon and cheese sandwich that uses two fried chicken filets as a bun. But like a spring chicken, it won't be around for long.
"Yes, it's true! What is arguably the most talked-about product in KFC history is coming back, but only for a limited time," said KFC spokesman Rick Maynard, in an email to CNNMoney.
He said the Double Down will be on the menu nationwide from April 21 to May 25.
Hitting the grocery store is getting more costly.
Beef prices are at a record high, and the cost of other staples, such as milk, butter, eggs, fruit and vegetables are climbing. With a severe drought ravaging farms across most of California, prices are at risk of shooting significantly higher this year.
It's no secret that America loves its bacon. For proof, just look at the crazy success of the Perfect Bacon Bowl, As Seen on TV's newest sensation.
The Perfect Bacon Bowl resembles an upside-down plastic bowl. Wrap three strips of bacon around it, pop it in the oven, microwave or toaster oven and the bacon cooks in the shape of the container - a "bacon bowl." Then you fill it with whatever you want - scrambled eggs, dip, mac 'n cheese.
The Perfect Bacon Bowl debuted in November 2013 on As Seen on TV and almost immediately became a hit. Since then, more than two million boxes have been sold (they come two to a box and retail for $10.99).
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. In honor of the SFA's featured oral history project, Women Who Farm: Georgia, we’re sharing “She Spoke and I Listened” by Sara Wood, the group's oral historian.
The evening I met Haylene Green, an urban farmer in Atlanta, Georgia, rain mercilessly poured on midtown Atlanta—and on me. I squeaked across the lobby of Ms. Green’s apartment building and followed her to a small room in the basement. There, she opened a thick photo album with pages of fruits and vegetables from her West End community garden. And she started talking. I put the recording equipment together as fast as I’ve ever assembled it. My job was simple: She spoke, and I listened. All of her answers were stories.
Speaking of his book "The Storied South" on a radio program, folklorist Bill Ferris recently said something that stopped me in my kitchen: “When you ask a Southerner to answer a question, they will tell a story. And embedded in that story is the information that they feel is the answer to the question.”
Oral history, like the most satisfying literature, relies on listening and observation. The way people speak, how they tell stories, where they choose to pause and scratch their nose, to me, is the greatest part of listening. Being an oral historian or a writer requires you to listen as though your life depends on it. What seems like a simple acts is actually the heart of the work. To that end, I share an excerpt from my interview with a farmer who also happens to be a storyteller.
Haylene Green’s Story
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
For some people, April 1 is just another day. Others see a world of possibilities on April Fool’s Day. You can make this the day to: Install an air horn as a door wall protector, or paint a bar of soap with clear nail polish. Then there are the food-inspired pranks. For instance, replacing Oreo cream filling with toothpaste, or experimenting with mayonnaise-filled doughnuts. (Thanks to boredpanda.com for these inspirations.)
Doug Quint should have been working on his dissertation in June 2009 when he decided he wanted a "fun summer job."
"I thought about being a butcher or an exterminator - just something crazy," he said. Then he saw a posting for an available ice cream truck, and New York's Big Gay Ice Cream Truck was born. He and his partner, Bryan Petroff, spent the summer turning out a more colorful version of Mister Softee - with far better ingredients. One summer turned into another and five years later, the pair - who left their other jobs two years into the venture - have launched a Big Gay empire (two storefronts in New York and one opening in LA this spring).
U.S. banana producer Chiquita Brands International and Ireland's Fyffes have agreed to merge and create the world's largest banana company.
The combined company, to be known as ChiquitaFyffes, is set to displace privately-held Dole from the No. 1 spot.
Could guacamole and some salsas become victims of global warming? Possibly, says Chipotle Mexican Grill.
The restaurant chain, in an annual report, listed drought and global weather change among a long list of business risks faced by the company.
The Scottish Highlands and Speyside region.
The back roads of Kentucky and Tennessee.
Suntory's Yamazaki Distillery and Hakushu "forest distillery."
For seekers of premium malts, these are some of the touchstones of whiskey travel.
Now a new whiskey region is laying claim to world-class status.