Since we opened our doors, we’ve had one passion – to make people feel special. At Chili’s, it’s more than just about the food; it’s more than just about a meal. Every day we strive to create a great experience for you, your families and your friends. There are more than 100,000 of us working together to take care of our Guests, like no place else. However, on Nov. 11, one of our restaurants failed to live up to our expectations and in doing so, we let down a valued Guest.

It was supposed to be a promotion to honor military service, but now a restaurant is under fire after a local veteran said he was humiliated. Angry protestors gathered outside the restaurant was hardly what the Cedar Hill Chili’s expected after offering complimentary meals to veterans in honor of Veterans Day Friday. Supporters of U.S. Army veteran Ernest Walker expressed outrage after watching a video he posted on YouTube of a manager taking back his meal.

Lots of people know food waste is a major problem. Far fewer actually want to consume sour milk or days-old bread. Thankfully, a new app could give guilt-racked citizens sort of the Goldilocks method: not too fresh, not too old, food waste that’s just right. It’s called Food for All, Boston entrepreneur David Rodriguez’s graduation project while completing his MBA.

Marriage counselors tell us that couples frequently tie the knot without discussing the core matters that can cement or sunder their marriage: finances, children, religion. Well, let me add one under-discussed biggie to the list: restaurant dining. I am eternally astonished to find not only that many couples I know failed to discuss this key area before they marched up to the altar, but also that many of them still have not developed a joint dining strategy even after 10 or 20 years together.

In a city where restaurants frequently blame closures on a brutal real estate market, a new solution has taken hold: Why not get rid of the dining room? Of course! If no one actually has to come to your restaurant, all sorts of problems are no longer an issue. You don’t need an attractive location, artistic ceramic bowls, quirky wallpaper in the bathroom, printed menus, service staff — way less risk of failure. Just put up a website, and install a button that says "delivery."

Yoshitaka Takahashi’s hands are shaking as he scores and cleans the skin of the fish in front of him. The tension rises again when his knife reaches the liver. The slightest mistake in removing the highly toxic organ could end in an agonising death for anyone who eats his fish. Twenty minutes later, the chef has successfully prepared a whole fugu – or puffer fish – a Japanese delicacy whose capacity to maim and kill is dividing the country’s culinary world.

A waiter at a Sherbrooke, Quebec, restaurant was arrested Wednesday for serving salmon to a highly allergic customer in a case one expert says could be a Canadian first. By Melissa Fundira.

Restaurants are such staples of culinary culture that we tend to take their modern-day traits for granted. But they went through a lot of changes to become the delicious destinations we know today.

Among the many things New Yorkers pride ourselves on is food: making it, selling it and consuming only the best, from single-slice pizza to four-star sushi. We have fish markets, Shake Shacks and, as of this year, 74 Michelin-starred restaurants. Yet most everything we eat is fraudulent. In his new book, “Real Food Fake Food,” author Larry Olmsted exposes the breadth of counterfeit foods we’re unknowingly eating. After reading it, you’ll want to be fed intravenously for the rest of your life.

You can see the moment, around the table, when the fumes drifting off the rib-eyes reach a new nose. Invariably, it causes the smeller-in-question to whip their dilated pupils toward the open test kitchen and the harsh light of the bobbing blowtorches, charring a spread of identical steaks at the head of the 20-top table, sending wisps of smoke into the air that smell pleasantly of meat... with more than a hint of marijuana. The eyes of the guests tend to linger on fire, roasting their anticipated fifth course -- it's a natural reaction.

Japan's first "naked restaurant" opens in Tokyo next month with draconian rules of entry -- podgy prospective diners will be weighed and ejected if found to be too fat. Following the lead of establishments in London and Melbourne, "The Amrita" -- Sanskrit for 'immortality' -- also has strict age restrictions, with only patrons between 18 and 60 allowed in, after they check in their clothes and put on paper underwear provided by the restaurant.

I don’t know about you, but if there’s one thing that’s always bugged me about eating in restaurants it's having to wear clothes. Why stain them, when you can imbibe as the Romans might, naked, with sauce and wine spilling all down your body? This is presumably the gap in the market The Bunyadi is hoping to fill, a pop-up restaurant coming to London this summer for three months.

At Tampa Bay farm-to-table restaurants, you’re being fed fiction. By Laura Reiley

Find out the one rule for ordering sushi that foodies should know on SHEfinds.

Let’s pioneer the provision of communal eating facilities! By Owen Hatherley.

Today’s chefs are using neurogastronomy to change the way your brain perceives flavor. By Maria Konnikova.

Owner says it's "just common social etiquette" to control children.

Thirty five restaurants across China have been busted using opium poppies to illegally season dishes, authorities say. Food and Drug Administration officials said on Friday five restaurants were currently being prosecuted. Another 30 ranging from Shanghai dumpling joints to noodle shops in southwestern Chongqing and a popular Beijing hot pot chain, were under investigation.

Vegetables have moved from the side to the center of the plate. And as another year begins, it appears that plants are the new meat.