Coffee aficionados probably weren't expecting to read news items about McDonald's McCafé, yet the fast-food giant made headlines this month for its coffee's understated quality and loyal cult following. "It's consistently good," Donna Locklin, of Salado, Texas, told Fox News Digital. She started drinking McDonald's coffee about 20 years ago, she said, when she became eligible for the 25-cent "senior cup," but it quickly became one of her favorite brews. "It's not too strong but has a rich brown color," she said. "It's never bitter and always fresh. And if it's ever not fresh, they will make you a fresh pot on the spot." Locklin isn't alone in her sentiments. McDonald's coffee drinkers have also taken to social media for some serious java talk. "Why is McDonald's coffee almost always better tasting than just about anything I buy and brew myself?" one Reddit user asked. "Don't be ashamed," another user responded. "I like it, too." "Can't be beat for the price," another person wrote on Reddit. "We're paying attention to all the details to help ensure the best result." With coffee options available on nearly every corner these days, what makes McCafé special? McDonald's chef Mike Lingo revealed some of the history and science behind the blend in an interview with Fox News Digital. "Coffee has been on McDonald's menu since 1948, when the menu had just nine items," he said. "Over the years, we've worked to perfect the blend to give it the delicious, great flavor it has today. From the selection of our beans and quality of our roast to the equipment we use, we're paying attention to all the details to help ensure the best result." Lingo shared that McDonald's uses 100% Arabica coffee beans sourced from Rainforest Alliance-certified farms or from farms participating in the McCafé Sustainability Improvement Platform (SIP) program. "This blend is specifically made just for McDonald's McCafé," he said. "It's a medium-dark roast with a full-body fruity, floral and chocolate note." Lingo said he's not surprised that McDonald's is appreciated for its coffee just as much as its iconic Quarter Pounder and fries. "Nothing compares to starting your morning with a delicious cup of coffee, and we've spent decades perfecting it." "While people love our burgers and fries, when we first open our doors in the morning, we're a breakfast restaurant," Lingo said. "Nothing compares to starting your morning with a delicious cup of coffee, and we've spent decades perfecting it." There's not one closely guarded secret to McDonald's coffee, Lingo said. It's a combination of things that keeps customers coming back. "At McDonald's, we're focusing on making sure the little things are done right," he said. "We have great partnerships in place to ensure that we are selecting the best beans for our blends and roast levels to bring out that great flavor." Though the price of the senior cup has gone up, Locklin and her three sisters, who all live in different cities, still meet up regularly for coffee at McDonald's. "It's always just right," she said.

The U.S. Food & Drug Administration (FDA) has announced the approval of three natural-source colors in food items. Galdieria extract blue, butterfly pea flower extract and calcium phosphate can all be used now by any manufacturer for color-approved items. "I'm pleased to report that ‘promises made’ have been ‘promises kept,’" FDA Commissioner Martin Makary said in a news release. Last month, the U.S. Department of Health and Human Services (HHS) and the FDA announced a ban on petroleum-based synthetic dyes within the nation’s food supply, citing health concerns. "FDA staff have been moving quickly to expedite the publication of these decisions, underscoring our serious intent to transition away from petroleum-based dyes in the food supply and provide new colors from natural sources," Makary also said. Galdieria extract blue is a blue color derived from the unicellular red algae Galdieria sulphuraria. It is approved for nonalcoholic beverages and beverage bases, breakfast cereal coatings, candies, frozen desserts, frostings and other sweet selections, according to the news release. Butterfly pea flower extract, derived from water extraction of the dried flower petals of the butterfly pea plant, can achieve colors of blue, green and purple. The dye is already approved for various drinks but has been expanded to cereals, crackers, candies and different snacks. Calcium phosphate is a white color. It can be used now in chicken products and candies. In a Saturday appearance on "Fox & Friends Weekend," HHS Secretary Robert F. Kennedy Jr. detailed the announcement. He said the food industry "has really stepped up" and has been working together with federal agencies like the FDA. "The industry is coming to the table. They are talking to us. They are taking this seriously," he added. Vani Hari, Truvani founder and "Food Babe," told Fox News Digital on Monday that it's unprecedented to see the FDA moving so swiftly. "After this change, the industry will have no excuses not to convert their products to more natural sources," said Hari. "The industry will have no excuses not to convert their products to more natural sources." "Petroleum-based dyes are linked to a litany of health issues and it's time American food companies serve us the same safer ingredients they already use in other countries." Certified nutritionist and Realfoodology founder Courtney Swan told Fox News Digital, "We should have been using plant extracts all along." She added, "They exist in nature and don’t have risks like the synthetic lab-made ones we’ve been using." MAHA Action spokesperson Emma Post said the approval moves America "one step closer toward a cleaner, healthier food system." Post told Fox News Digital, "We look forward to seeing food companies adopt and innovate to create healthier alternatives as they do their part to Make America Healthy Again, and phase out the use of these toxic, petroleum-based chemicals from our food supply." Tyson Foods recently announced it intends to get rid of petroleum-based synthetic dyes from its products by the end of May, Fox News Digital reported.

A bakery that supplies gluten-free products to stores in Utah has recalled more than a dozen foods because they may contain undeclared allergens. New Grains Gluten-Free Bakery in Spanish Fork, Utah, issued a recall last week on 16 of its products, including breads, bagels, cookies and croutons, because they may contain undeclared eggs, soy and milk, according to the U.S. Food and Drug Administration (FDA). "People who have an allergy or severe sensitivity to eggs, soy or milk run the risk of serious or life-threatening allergic reactions if they consume these products," the FDA said in its recall announcement. The recall was initiated after it was discovered that products containing eggs, soy and milk were distributed on labels that did not reveal the presence of these ingredients, the FDA said. Eggs were detected in all 16 recalled products, while milk was discovered in seven and soy was found in five, the recall announcement stated. The recalled products are: 1. Artisan White Bread (Egg) 2. Artisan Multigrain Bread (Egg) 3. Artisan Sourdough Bread (Egg) 4. Artisan Cinnamon Raisin Bread (Egg) 5. Blueberry Bagels (Egg) 6. Cinnamon Raisin Bagels (Egg) 7. Plain Bagels (Egg) 8. Multigrain Bagels (Egg) 9. Artisan Sourdough Ciabatta Rolls (Egg) 10. Chocolate Chip Cookie (Egg, Milk, Soy) 11. Dye-Free Frosted Sugar Cookie (Egg, Milk, Soy) 12. Frosted Sugar Cookie (Egg, Milk, Soy) 13. Coconut Macaroon Cookie (Egg, Milk, Soy) 14. Brownie Chocolate Chip Cookie (Egg, Milk, Soy) 15. Artisan Seasoned Croutons (Egg, Milk) 16. Seasoned Bread Crumbs (Egg, Milk) The affected products have labels that indicate they are "gluten-free" and display the New Grains brand name. They were distributed between April 7 and April 21 under lot numbers 90-107 in the state of Utah, according to the FDA. "The breads and croutons were packaged in clear vacuum-sealed plastic bags, while the cookies were packaged in regular clear plastic bags," the announcement said. "The label colors could be red, purple, orange, blue, green or pink." No illnesses have been reported, but anyone who purchased the recalled products is "urged not to consume" them. Instead, consumers should return them to the place of purchase for a refund.

Cinnamon is a popular spice used in food and drinks. It's also used as a supplement for its claims of helping to reduce inflammation and manage blood sugar and cardiovascular health. Despite its flavorful and potential health benefits, a recent study suggested cinnamon may pose a health risk in some individuals taking certain medications, according to a report in Food Chemistry: Molecular Sciences. "Controlled ingestion of cinnamon-containing foods or supplements may have beneficial effects, but overconsumption could induce PXR (pregnane X receptor) or AhR-dependent (aryl hydrocarbon receptor) herb-drug interactions, which can bring deleterious effects on human health, particularly in individuals with chronic health conditions," University of Mississippi researchers said in the study. The main component of cinnamon – called cinnamaldehyde – activates receptors in the body that metabolize medication, the authors said. But consuming it in large quantities may reduce the effectiveness of some medicines. "Overconsumption of supplements could lead to a rapid clearance of the prescription medicine from the body, and that could result in making the medicine less effective," said Shabana Khan, one of the study authors from the National Center for Natural Products Research in Mississippi. Types of cinnamon The health risk may depend on the type of cinnamon ingested. Cinnamon bark, especially cassia cinnamon, contains a high level of a blood thinner called coumarin, the report said. "Coumarin's anticoagulant properties can be hazardous for individuals on blood thinners," said Amar Chittiboyina, the center's associate director and one of the study authors. "In contrast, true cinnamon from Sri Lanka carries a lower risk due to its reduced coumarin content." Elaena Quattrocchi, a pharmacist and associate professor of pharmacy practice at Long Island University in New York, told Fox News Digital that "consuming half to 1 teaspoon of cassia cinnamon powder or 2.5 teaspoons of eylon cinnamon daily is considered safe for most adults." But Quattrocchi, who was not affiliated with the study, warned that coumarin can cause liver damage with excessive use. People with pre-existing liver conditions should speak with their healthcare providers before consuming cinnamon. Cinnamon oil, used in food and drinks and topically as an antifungal or antibacterial, presents almost "no risk of herb-drug interactions," Chittiboyina said, according to the report. Who is at risk? Individuals with chronic illnesses such as hypertension, diabetes, arthritis, asthma, cancer, HIV/AIDS, obesity or depression "should be cautious when using cinnamon or any other supplements," said Khan. Although sprinkling cinnamon on your coffee is "unlikely to cause an issue, using highly concentrated cinnamon as a dietary supplement might," the study said. Researchers acknowledged that more analysis is needed to investigate herb-drug interactions with cinnamon and its role in the human body. "We know there's a potential for cinnamaldehyde to activate these receptors that can pose a risk for drug interactions … but we won't know exactly what will happen until we do a clinical study," co-author Bill Gurley said in the release. Khan said before using any supplements with prescribed medication, people should talk to their healthcare providers.

Looking for a last-minute Mother's Day gift? Sons and daughters can show their mom some love with a quick-and-easy chicken dish that celebrity chef Robert Irvine says can be prepared in minutes. In an interview with Fox News Digital, Irvine shared his recipe for seared herb chicken paillard with toasted coriander Greek yogurt and spring harvest salad. Although it's suitable for any occasion, the dish is particularly helpful for anyone pressed for time. That's because the meal can be made in less than three minutes. Irvine also revealed four practical cooking tips that will help make your Mother's Day meal a success. 1. Choose your meat Chicken paillard is pounded flat and grilled or sautéed quickly. "Paillard just means a flat piece of meat," Irvine told Fox News Digital. He used chicken breast for his dish. "But you can do this with the thighs, which have much more flavor because the dark meat contains more natural fat," Irvine said. "The white meat doesn't." When it comes to flattening the chicken, Irvine recommends using the smooth end of a meat pounder. "And all we're doing is breaking the protein apart, so it cooks faster." Fish can also be substituted for chicken. "We could use salmon the very same way. We could use cod," Irvine said. 2. Don't forget the stem One of the herbs used to bolster the chicken's flavor is rosemary. "Now, people think that when I use the rosemary, which is literally taken off the stick here, that this is the flavor," Irvine said, holding the stem. "It is slightly. But this, the twig, is much more intense in flavor." He incorporates the twig into the dish, using the back of a knife to bring out the aroma. "I'm going to drop that in when I cook." Irvine then removes it before serving. "I'm never going to eat this because it's too hot," he said. "But it's a great flavor." 3. Pick the right oil Instead of a traditional olive oil, Irvine prefers to use a grapeseed oil. "The reason I use grapeseed oil is because I don't want a bitter, peppery aftertaste," he told Fox News Digital. "I've already got arugula. That's the pepperiness." Grapeseed oil reaches a higher temperature than olive oil, "sears the chicken nicely" and "doesn't get absorbed into the chicken like an olive oil would," he said. "Olive oil's really only for finishing." 4. Let it be While the chicken is cooking, there is no need to move the pan, Irvine said. "If I shake the pan, the protein moves," he said. "It will never get golden brown." Put down the spatula, Irvine said, and "let it do its thing." "It will tell you when it's ready to turn over because the edges will turn golden brown."

A man who runs a food business on a Scottish island has a tantalizing offer for the right couple. He's planning to give the entity away for free to someone looking to move to the area long term — all part of a desire to help protect his community's future, he said. Richard Irvine, 65, founded his smokery about three years ago, said news agency SWNS, after first "falling in love" with the Hebridean island in the 1980s when he and his wife honeymooned there. His business, Colonsay Smokery, supplies smoked salmon to the shop as well as to local restaurants and venues off the island. The tightknit community has just 120 residents or so — and Irvine wants to hand the business over to a young couple who plan to stay and help contribute to building up the area. He said he wants to help boost the local and school populations however he can. "Attracting younger people to live here is a constant driver for island efforts," he said, SWNS reported, as the current population is growing older. "Many of my peers on the island have devoted their skills and time in a voluntary capacity to help develop the island economy … [They've aimed] to increase the amount of affordable accommodation, which is great," he said. "Call it a desire to help an island I love." "But housing is only one side of the island's problems. Economic development – jobs – is the other. That's where I thought I could add value." He said he wants to "pass this business and the opportunity it presents on to someone who has the desire to run and grow a business, but perhaps is missing the initial capital to get it set up. Call it putting back, call it boomer guilt — call it just a desire to help an island I love," he added. "My vision is to find a young couple, possibly with a young family, who’d like to make it their home [and] need a way of earning a living." Irvine founded the smokery after retiring from a career as a brand consultant, he said. "I moved here after retiring early from a career that encompassed building, working as a chef, commercial writing and running a successful design and brand consultancy," he said. "I did so as we’ve [vacationed] here for almost 40 years since I took my wife here on our honeymoon." The couple originally planned to buy a plot and build a home on Colonsay, but realized they needed a place to stay during the process. Within months, they found and purchased a house with sea views. While his wife stayed on the mainland with their son, Irvine took on the task of renovating their new island home. It was complete by the "end of the pandemic," he said. He also "needed a project to keep me busy," he said. "I conceived the idea of creating a business that would benefit the island that I love and that I could hand over to someone to encourage them to relocate here." The ideal candidates would have an "entrepreneurial spirit," he said. The process of smoking salmon takes five days. It includes fileting and curing the fish in salt, before it is dried, smoked and left to mature, the BBC noted. It is then sliced and packed before being sold. Irvine said he will mentor prospective owners for three months, he said. "I’ll mentor and teach them for three months as a handover if they need it … The only thing I will do is retain a form of ‘golden share’ to ensure they keep the business going, and hopefully growing, for five years." He said that ideally, he's hoping to find a family who would appreciate the close-knit nature of Colonsay’s tiny primary school, and the opportunity to swap a small city flat for a larger, more affordable home just minutes from work, as SWNS reported. "If you think you might be that couple – write to me telling me why," he said.

The No. 1 destination for pizza in America isn't New York. And it's not Chicago either. That distinction belongs to … New Hampshire. That's right. Each U.S. state was ranked by how much it loves pizza, according to research from Maine Lobster Now. The study analyzed the number of pizzerias per 100,000 residents, along with people's interest in pizza, by using data from Google searches and the average price of pizza in each state. Travel + Leisure reported on the study and provided statements from Maine Lobster Now. "New Hampshire is the ultimate destination for pizza lovers," Maine Lobster Now said in a statement provided to the publication. Fox News Digital reached out to Maine Lobster Now for additional comment. The state has 1,022 pizzerias, which equates to about 72.73 pizzerias per 100,000 residents. This was the highest in the dataset, according to Maine Lobster Now. "Add in the high pizza enthusiasm of 22,512 pizza-related searches per 100,000 residents and a wallet-friendly average pizza price of $15.74, and you've got a state that ensures pizza enthusiasts have ample options at relatively affordable prices," the Maine-based seafood company said. Another top state from the study was Ohio — with 4,150 pizzerias. What sets Ohio apart is its high number of searches (28,563) per 100,000 residents, according to the study. That's the highest search ratio in the top five states. The next three states in the top five are, respectively, Delaware, Pennsylvania and Michigan. "New York ranked 29th." The rest of the top 10 states are Kansas, West Virginia, Rhode Island, Connecticut and Indiana. Kansas is a standout pizza destination for its low average price of $14.96 per pie, according to the study. New York ranked 29th. The study admits this is shockingly low, probably because the state is known for pizza. The average pie in New York costs $19.73, making it one of the most expensive pies in the dataset. The state also only has roughly 19 pizzerias per 100,000 residents. "It's hard to reconcile these numbers with New York's cultural dominance in the pizza world, but its iconic, thin, foldable slices continue to shape America's love for pizza, regardless of the rankings," the report stated.

Many McDonald's customers are raving about a secret menu hack. The "Cotton Candy Sprite" isn't something you'll find on your local McDonald's menu — but social media users have cracked the code on how to finagle the fizzy drink. Here's how it works: Customers simply ask for a medium Sprite with three pumps of French vanilla syrup. This creates a blended and bubbly refreshment, according to the Instagram page for the food news website Mouth Attack. But to get in on the viral sensation, customers need to order in person inside a McDonald's or at the drive-thru. The fact that the treat is an in-store exclusive hasn't stopped the hype around it. The beverage seems to be drawing on a combination of fascination and distaste. Of the more than 5,000 people who participated in a poll conducted by Mouth Attack on Instagram, 42% fell under the category of "I'm trying this," while 50% responded with "I'll pass." "That should stay a secret." "That should stay a secret," wrote one commenter. One person who mentioned a past stint at McDonald's said, "I did this when I worked there. Best way to have a Sprite from McDonald's." But some expressed skepticism about the flavor profile. "I wonder how citrus & vanilla flavors would create a cotton candy flavor," wrote one person. Others seemed unimpressed by the blend. Said a commenter, "Wasn't good at all, lol. Tasted nothing like cotton candy, more like a creme soda. Dissatisfied!" "This sounds horrible," said yet another. Someone else expressed skepticism at the brand's ability to fulfill customers' requests for the secret menu item, writing, "McDonald's can't even get working milkshake machines … so don't waste our time." This isn't the first time a debated secret menu hack at McDonald's has sparked a viral conversation. In 2022, the "Land, Air & Sea" trendy sandwich involved ordering a Big Mac, McChicken and Filet-o-Fish and stacking the sandwiches on top of one another into a multiverse of meat. McDonald's seemed to legitimize the trend when it offered the burger trifecta for a limited time, though it required customers who ordered it to "make it yourself," which was met with plenty of debate on social media. It's not certain if McDonald's will embrace the Cotton Candy Sprite in the same way.

Organic pumpkin seeds imported from Canada have been recalled because they could be contaminated with salmonella, according to the U.S. Food and Drug Administration (FDA). Advantage Health Matters, with headquarters in Ontario, Canada, is recalling its 8-ounce packages of Organic Traditions Jumbo Pumpkin Seeds. The seeds "have the potential to be contaminated with salmonella," the FDA said in its recall announcement. Salmonella is one of the leading causes of foodborne illnesses worldwide, according to the U.S. Centers for Disease Control and Prevention (CDC). Symptoms of salmonella include fever, diarrhea, nausea, vomiting and stomach cramps, the CDC said. It can also cause "serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems," according to the FDA. The recalled pumpkin seeds were distributed in the states of New York, New Jersey and Virginia in retail stores and through mail orders. They come in an 8-ounce, clear plastic package with the lot number L250320200 on the back and an expiration date of May 2, 2027, stamped on the side. "This recall was triggered by a recall of a supplier in another country," according to the FDA. Although no illnesses have been reported, production "has been suspended" while the company investigates the source of the problem, the FDA stated. Anyone who has purchased the recalled pumpkin seeds is "urged to return them to the place of purchase for a full refund."

Ever wonder why that pounding headache seems worse after consuming red wine as opposed to drinking white or sparkling? Researchers have been investigating this mystery and identified potential head-pounding provocateurs. One theory suggests that a flavanol called quercetin, found in higher concentrations in red wines compared to white, may be responsible. "In two studies, the total flavanol content in white wines [is] almost 10-fold lower than [in] red wines," researchers from the University of California, Davis, said in their 2023 study published in the journal Scientific Reports. Quercetin is a healthy antioxidant found in grapes, but it can interfere with alcohol metabolism. This can lead to an accumulation of a toxin called acetaldehyde, which results in facial flushing, nausea and headaches, Apramita Devi, the lead author of the study, said in a news release. The study also noted that certain individuals, including about 40% of those with East Asian origin, may have an enzyme variant that hampers the elimination of acetaldehyde, making them more at risk for red wine headaches. "We postulate that when susceptible people consume wine with even modest amounts of quercetin, they develop headaches, particularly if they have a preexisting migraine or another primary headache condition," Morris Levin, a co-author of the study and director of the Headache Center at the University of California, San Francisco, said in the study's release. Growing methods may play a role Grapes produce quercetin in response to sunlight. This means flavanol levels can vary in red wine depending on how grapes are grown, according to the study. "If you grow grapes with the clusters exposed, such as they do in the Napa Valley for their cabernets, you get much higher levels of quercetin," Andrew Waterhouse, one of the UC Davis researchers involved in the study, said in the news release. "In some cases, it can be four to five times higher." The way wine is made, including time length of skin contact, aging methods and fining processes, also affect quercetin levels, according to the study. Further research is needed in human clinical trials to explore this potential link, the study said. Other potential culprits In addition to quercetin and overindulgence of alcoholic beverages, experts noted other possible culprits for red wine headaches. "Alcohol, in general, is a diuretic. This can lead to dehydration – especially if you consume too much – and when you are dehydrated, you have headaches," Caroline Susie, a registered dietitian nutritionist in Texas and spokesperson for the Academy of Nutrition and Dietetics, told Fox News Digital. "The high alcohol content in red wine can exacerbate this." "There are many factors, genetic and otherwise, that contribute to our symptoms during and after alcohol ingestion." Histamines can also play a role. "Red wine contains a higher level of histamines than white wine," Susie said. "People with histamine intolerance can get headaches when consuming red wine." The dietitian said grape skins also contain tannins, which have antioxidant properties and help give red wine a distinct flavor, but they may also be linked to headaches. "There are many factors, genetic and otherwise, that contribute to our symptoms during and after alcohol ingestion," according to Dr. Frances Lee, who specializes in alcohol-related liver disease at Mount Sinai Health System in New York City. Lee told Fox News Digital that "while headaches are unpleasant, they may curb overall alcohol intake, which is better for our health and well-being." There are some alternatives for wine drinkers who want to avoid a wine-induced headache without abstaining. "Champagne has lower alcohol content and less tannins and histamine." "White wine has lower histamine and tannin content," Susie said. "Champagne has lower alcohol content and less tannins and histamine." Susie suggested opting "for a lighter-bodied wine such as a Pinot noir instead of a big cabernet" and limiting intake. She said hydrating before, during and after consumption is important. Levin hopes his future research will provide red wine drinkers with safer choices and possibly help "winemakers reduce headache-inducing properties," according to a UC San Francisco news release.