Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...

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Fast food chains are ubiquitous in Singapore’s competitive food and beverage (F&B) landscape, catering to the busy and hectic Singaporean lifestyle. The diverse mix of global, Asian, and local ...

Amid the E. coli outbreak believed to be linked to onions served at McDonald’s, food safety experts say some types of fresh produce carry extra risk. Many avoid eating alfalfa or bean sprouts ...

The owner expressed concern that the vlogger might provide a positive review on camera but later criticised the food, potentially damaging the restaurant’s reputation. “Main tum logo se dur rehta hun, ...

A shopkeeper returns the money he took from a food vlogger and refuses to serve him. He also asks the man to leave his restaurant. In a recent incident, a food vlogger was refused service by a ...

A string of American fast-food chains and restaurants are pulling fresh onions from some of their locations because of E. Coli food poisoning risks. Yum Brands, the parent of Taco Bell ...

Fast-food restaurants are always innovating (and competing), and ... The donuts are shaped and decorated like Slimer, the Stay Puft Marshmallow Man, and the Ghostbusters logo. Plus, there's a drink to ...

The Philippines has a vibrant food retailing scene, from stalls selling fresh produce to warehouse clubs offering local and international goods. Although in-store retail still dominates over ...

Food recalls seem to be filling our news feeds recently. The Centers for Disease Control and Prevention is investigating an E. coli outbreak linked to McDonald’s Quarter Pounders that has resulted in ...

A 16-month-old toddler got so excited when the food arrived at the table when she was with her family for brunch at a Brazilian steakhouse in Portland, Oregon. The smell of that meat triggered a ...

The fast-food chain said it was temporarily taking the burger off the menu in several states. "Negative food safety news is never welcomed by restaurants operators, especially those working to ...