McDonald’s is experimenting with offering table service at some U.S. locations in a effort to revamp its fast-food image and boost lagging sales. Table service is already taking off Australia, Germany and France and seems to be popular with guests, so McDonald’s is rolling it out in 50 U.S. locations, CNNMoney reports. Visitors order their meals at electronic kiosks, then go to a table to wait for their meal to be brought to them.

McDonald’s has a very complicated brand image: entirely unhealthy, yet an affordable option that is almost universally available. McDonald’s isn’t a place we go to get our nutritional needs met, and with most research connecting our Western/fast food diet directly to various diseases, such as diabetes, cancer and heart disease, one begins to wonder why this company continues to serve billions and billions. Availability is a key to McDonald’s worldwide success.

Would you pay 17 extra cents for a Big Mac if it meant the person who prepared it could earn a living wage? What about an extra 30 cents each time you ate out at any fast food restaurant? These are the small prices we would have to pay on average to ensure that fast food workers around the country earned an hourly-wage of $15, according to a new study by researchers at Purdue University's School of Hospitality and Tourism Management.

Top restaurants use their wine lists to highlight the personal stamps and philosophies of the people shepherding the wines from grape to bottle.

To tip or not to tip? Now, rising minimum wages and moves by high-profile chefs are putting the future of the tip line in jeopardy.

Viewpoint: A look at when restaurants close without notice

We've mapped out our 100 favorite wine-savvy restaurants across the country, creating your go-to list for dining and drinking for the next year.

Producers, sellers, and consumers waste tons of food. John Oliver discusses the shocking amount of food we don’t eat.

Mayonnaise haters: Just. Go. Away. Everyone else knows a life without mayonnaise isn’t worth living. That’s why you’ll want to discover the world’s most delicious mayonnaise. It’s called Kewpie, and it’s had a hold on Japanese home cooks and sushi chefs the world over for more than for 90 years. “It’s the king of mayonnaise,” says sushi chef Tim Phung of Zen Sushi in downtown Sacramento.

Home cooking is still the best way to control the calories, fat, sugar and other nutrients that families consume, a new U.S. study suggests. Researchers found that eating food from restaurants - whether from fast food places, or better establishments - led to increases in calories, fat and sodium compared to meals made at home.

Researchers found that eating food from restaurants - whether from fast food places, or better establishments - led to increases in calories, fat and sodium compared to meals made at home. Public health interventions targeting dining-out behavior in general, rather than just fast food, may be warranted to improve the way Americans’ eat, says the study’s author. Ruopeng An, a professor of kinesiology and community health at the University of Illinois at Urbana-Champaign, noted that people have previously equated fast food with junk food.

Later this July, restaurants in Baltimore will band together to celebrate the city’s Restaurant ...

It appears that there are many people out there who are wondering what the "proper" way to eat sushi is. I suppose I was fortunate to learn sushi etiquette from a sushi chef's point of view.

With ingredients grown on site, farms in Minnesota and Wisconsin can hardly keep up with the demand for the freshest pizza in the United States.

Use this Try Caviar promo code to get $15 OFF on your first Try Caviar food order. Both the referral and referrer get $15 OFF credits.

Pork belly steam buns. Snapping turtle soup. Clam pizza with Thai chilies. These dishes might not seem to have much in common with one another, but in fact, they’ve all been classified as belonging to the same cuisine: New American. Loosely defined as farm-to-table fusion food with French and Asian...

Writers called L.A.'s Alma the country's best new restaurant. Now it needs $40,000 just to stay open. Chef Ari Taymor explains what happened.

The sharing economy is where it's at.

Yotsuba is said to be the first genuine sushi restaurant in Beijing. When Harada Shoichi, the owner of Yotsuba, came to Beijing, it was not as though there were no Japanese restaurants, he says. The trouble was that few specialized in sushi.

The short answer to “when?” is “always.” The short answer to “who?” is “pretty much everyone.” The short answer to “how?” is “well.” Tipping should be the rule, not the exception. But there are always nuances.