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You may have noticed things are a little quieter over here lately. What's happening?

Slashfood has a new home: HuffPost Food. When AOL acquired the Huffington Post, it was clear that certain sites overlapped. Instead of running two separate sites covering the same food news and stories, we decided to join forces at HuffPost Food. You'll find all the same food news, trends, stories, and reviews you're used to from Slashfood -- all in one place.

Come on over to HuffPost Food, and tell us what you like and what you don't. What you'd like to see more of, and what you could do without. And continue to follow us, and reach out, on Facebook and Twitter, where we'll continue to post our latest stories and much more.

See you at HuffPost Food!

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]]>Slashfood EditorMon, 16 May 2011 16:21:00 ESTDelivery Man Publicly Shames Bad Tippers On Bloghttp://www.slashfood.com/2011/05/02/delivery-man-publicly-shames-bad-tippers-on-blog/http://www.slashfood.com/2011/05/02/delivery-man-publicly-shames-bad-tippers-on-blog/http://www.slashfood.com/2011/05/02/delivery-man-publicly-shames-bad-tippers-on-blog/#commentsFiled under: ,

delivery guy in NYCPhoto: Ed Yourdon, Flickr


Perhaps to prove that what's goes around really does come around, a Williamsburg, Brooklyn delivery man has taken to the blogosphere to broadcast all the bad tippers he comes in contact with. His blog, 15%, chronicles the tight purse strings tendencies of certain customers, in an effort to publicly shame their stinginess. Customer addresses have now been removed, due to Tumblr's request, reports Gawker.com.

The mastermind behind the blog is Larry Fox, a 20-year-old designer and developer. He told Gothamist that the reason for starting his blog was that he "just got tired of all these big companies, these TV shows and movie sets giving us two or three dollar tips on a $90 order." Fox is not only broadcasting bad tippers, but also answering readers' questions. Some highlights (also submitted by other delivery men):
  • "Went out into a Level Two Snow Emergency (We are not even supposed to be delivering, but dedication wins out over common sense) And got a whopping 0.50 tip from the guy."
  • "Lorimer St. tipped me one dollar to bring him a sandwich during a hail/rain/thunder storm....I hate you."
  • "Manhattan Ave. greenpoint took you 8 minutes exactly to come downstairs after two phonecalls (14 stairs in a standard american stairwell) because you don't have a functional buzzer like everyone else in brooklyn."
  • "corner of meserole ave. end of delivery zone - about 23 blocks from my restaurant for 4 slices of pie during prime dinnertime. two bucks for well over a mile. thanks for the two bucks to bust my ass because you didn't specify your cross-street as meserole ave from street bro. not on deck. i dropped your food a few times. whoops."

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]]>bad tipper blogSlashfood EditorMon, 02 May 2011 15:30:00 ESTFDA Still Struggling to Define "Gluten-Free"http://www.slashfood.com/2011/05/02/fda-still-struggling-to-define-gluten-free/http://www.slashfood.com/2011/05/02/fda-still-struggling-to-define-gluten-free/http://www.slashfood.com/2011/05/02/fda-still-struggling-to-define-gluten-free/#commentsFiled under: ,

gluten free cookiesPhoto: LizLemonCooks, Flickr


In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Three years after that deadline, we're still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Although the U.S. gluten-free product industry is booming (revenues were $2.6 billion last year, up from $100 million in 2003), they still have quite a bit of wiggle room. The Washington Post explains that some companies "might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free."

Other countries including Canada, Brazil and Australia have defined gluten-free foods as containing no more than 0.0007 of an ounce of gluten for every 2.2 pounds of food. Though the FDA has no set definition, it does offer a FAQ page about gluten-free labeling.

On May 4, the world's largest gluten-free cake will be brought to Capitol Hill to call attention to the issue. Currently, at least three million Americans have celiac disease, and 18 million have gluten sensitivity.

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]]>celiac diseaseCeliacDiseasefeaturedgluten free foodGlutenFreeFoodSlashfood EditorMon, 02 May 2011 14:00:00 ESTThieves Prey on Starbucks Customershttp://www.slashfood.com/2011/05/02/thieves-prey-on-starbucks-customers/http://www.slashfood.com/2011/05/02/thieves-prey-on-starbucks-customers/http://www.slashfood.com/2011/05/02/thieves-prey-on-starbucks-customers/#commentsFiled under: ,

laptops temp thieves at starbucksPhoto: Andrew*, Flickr


Starbucks has done just about everything it can to make you as comfortable as possible and to turn its ubiquitous coffee shops into your home away from home--but maybe it's made you too comfortable.

One important difference between your living room and your local Starbucks is (presumably) you don't have an army of strangers traipsing through your living room as your kick back with your iPad and your morning cup of coffee. It seems obvious enough, but apparently, according to the New York Times, it's a distinction that's increasingly lost on a number of people -- and they're losing their purses, wallets and laptops, too.

Continue reading Thieves Prey on Starbucks Customers

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]]>starbucksstarbucks stolen laptopsstarbucks theftJason BestMon, 02 May 2011 13:00:00 EST'Top Chef' to Become a Broadway Musical?http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/#commentsFiled under: ,

Marcel Vigneron is ready for BroadwayPhoto: Valerie Macon / Getty Images


"Cats." "The Lion King." "Top Chef?"

While you might not be able to picture the Bravo reality show in marquee lights, restaurateur (and Top Chef judge) Tom Colicchio reportedly thinks the program is a natural fit for the Great White Way.

Bravo's program director, Andy Cohen, told New York magazine, "He thinks he has a great idea about doing something like that." Perhaps thinking about the hazards involved with fire and sharp knives onstage, Cohen wasn't initially sold. "I told him, 'I'm not so sure,' but he's trying to convince me!"

The magazine rounded up some reactions from former cast members, who were largely game for the idea of a Broadway production.

Marcel Vigneron had our favorite response: "Totally, of course, I'd love to do it. I'm a pretty decent dancer, I'm not gonna lie. Actually, I was cutting a rug for six hours last night. Yeah, I could definitely handle the freestyle hip-hop scenes."

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]]>top cheftop chef broadwaySlashfood EditorMon, 02 May 2011 12:00:00 ESTHow Much Sugar Do Americans Consume Daily? (Hint: Way Too Much)http://www.slashfood.com/2011/05/02/how-much-sugar-do-americans-consume-daily-hint-way-too-much/http://www.slashfood.com/2011/05/02/how-much-sugar-do-americans-consume-daily-hint-way-too-much/http://www.slashfood.com/2011/05/02/how-much-sugar-do-americans-consume-daily-hint-way-too-much/#commentsFiled under: ,

Americans eat way too much sugarPhoto: NYC.gov

In a country where candy displays are perched next to cash registers at every retail outlet imaginable and drinking soda is a birthright, it can hardly be surprising that Americans consume a large amount of sugar. But 22 teaspoons a day? That's hard to swallow.

Yet the statistic is true. U.S. adults consume 22.2 teaspoons of sugar daily -- or 355 calories, reports UPI. That wildly exceeds the daily recommended amount, says Phil Lempert, a food industry analyst. He says average-sized women should be consuming no more than 6.25 teaspoons; men 9.4.

Not only is the sugar bad for your waistline, but diets high in the sweet stuff have been shown to contribute to high blood pressure, increased triglycerides and cardiovascular disease, the American Heart Association says.

As is usually the case with dietary matters, a little moderation goes a long way.

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]]>daily sugar intakesugarSlashfood EditorMon, 02 May 2011 11:00:00 ESTAlien Invasion Cupcakes: Recipe of the Dayhttp://www.slashfood.com/2011/05/02/alien-invasion-cupcakes-recipe-of-the-day/http://www.slashfood.com/2011/05/02/alien-invasion-cupcakes-recipe-of-the-day/http://www.slashfood.com/2011/05/02/alien-invasion-cupcakes-recipe-of-the-day/#commentsFiled under:

alien cupcakes recipePhoto: Seth Smoot


Whether your house is full of sci-fi lovers or you want to bake out-of-this-world desserts for a kids' birthday party, these Alien Invasion cupcakes are sure to be a hit. Encased in a 'spaceship' made out of cups, these aliens are ever ready for transport.

Get the recipe for Alien Invasion Cupcakes.

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]]>alien cupcakescupcakeskids cupcakesSlashfood EditorMon, 02 May 2011 10:00:00 ESTThis Omelet Recipe Is Written On the Egg Itselfhttp://www.slashfood.com/2011/04/29/this-omelet-recipe-is-written-on-the-egg-itself/http://www.slashfood.com/2011/04/29/this-omelet-recipe-is-written-on-the-egg-itself/http://www.slashfood.com/2011/04/29/this-omelet-recipe-is-written-on-the-egg-itself/#commentsFiled under: ,

recipe written on an eggshellPhoto: dnewman, Thingiverse.com

Yes, it's a gimmick. But it's a pretty cool one. Who wouldn't like an omelet recipe printed right on their egg? (Never mind that almost everyone knows how to make an omelet.) What's cool here is that artist Dnewman came up with a clever use for the Egg-Bot, a 3D printer that can "draw on spherical or egg-shaped objects from the size of a ping pong ball to that of a small grapefruit." But as one commenter over at Boing Boing points out: "Why print the recipe for two servings on one egg?"

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]]>egg botfeaturedomelet recipe on eggSlashfood EditorFri, 29 Apr 2011 16:00:00 ESTStarbucks To Help Pinkberry Achieve Global Frozen Yogurt Dominationhttp://www.slashfood.com/2011/04/29/starbucks-to-help-pinkberry-achieve-global-frozen-yogurt-dominat/http://www.slashfood.com/2011/04/29/starbucks-to-help-pinkberry-achieve-global-frozen-yogurt-dominat/http://www.slashfood.com/2011/04/29/starbucks-to-help-pinkberry-achieve-global-frozen-yogurt-dominat/#commentsFiled under: ,

Pinkberry frozen yogurtPhoto: 1derbread Media, Flickr


If you have plans to vacation in Britain, Turkey, Morocco, and the Philippines this year, you might just find a tart, cold reminder of home. By the end of 2011, Pinkberry is planning to to be in 17 different international markets, according to Nation's Restaurant News.

The chain currently has 122 outposts in eight countries, and hopes to gain 30 more international locations (this in addition to more U.S. outposts). Part of the success of Pinkberry's growth is attributed to Starbucks, as many of its international franchisees also operate Starbucks locations. Moreover, Starbucks' president and CEO Howard Schultz sits on Pinkberry's board.

"Consumer brands have to look at the landscape through a global lens, as opposed to the domestic lens that Starbucks started from 40 years ago," Schultz told Business Week. Although Pinkberry has plenty of competition in the U.S. market--Cold Stone Creamery is adding froyo to its line this spring and Red Mango has plans to nearly double its domestic stores--there is less competition in the worldwide arena, explains Business Week. In fact, Pinkberry's highest-volume store is in Kuwait.

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]]>pinkberrystarbucksSlashfood EditorFri, 29 Apr 2011 15:00:00 ESTBehold: The Royal Wedding Cake [PHOTOS]http://www.slashfood.com/2011/04/29/behold-the-royal-wedding-cake-photos/http://www.slashfood.com/2011/04/29/behold-the-royal-wedding-cake-photos/http://www.slashfood.com/2011/04/29/behold-the-royal-wedding-cake-photos/#comments

Royal Wedding Cake, Prince William and Kate MiddletonPhoto: John Stillwell, AFP / Getty Images

You've probably seen some breathtaking wedding cakes in your lifetime, but we doubt you've encountered anything like this.

The cake for Prince William and Catherine, Duchess of Cambridge, was an eight-tiered ivory showpiece decorated with 900 delicate sugar-paste flowers. The cake was showcased at this afternoon's Buckingham Palace reception, reports The Daily Mail.

How long does it take to make a cake like this? Think weeks, not days. Five weeks, to be exact.The palace contacted baker Fiona Cairns and her team in Febraury to request the cake, and it turns out the bride had some specific requests.

"Catherine did not want it to be seven feet tall, she didn't want it to be towering and thin, and I think we succeeded," says Cairns.

The bride also wanted elements from the Joseph Lambeth technique of cake decoration, so the cake features a lot of intricate piping work, as you can see from the photos.

A hidden treat for architecuture buffs? Cairns used some of the details of the reception room in the design. 'We reflected some of the architectural details in the room so the garlands on the walls were reproduced loosely on the fourth tier - we've used roses, acorns, ivy leaves, apple blossom and bridal rose," she says.

Continue reading Behold: The Royal Wedding Cake [PHOTOS]

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]]>royal weddingroyal wedding cakeRoyalWeddingSlashfood EditorFri, 29 Apr 2011 14:30:00 ESTWhy Jewish Food Disappointshttp://www.slashfood.com/2011/04/29/why-jewish-food-disappoints/http://www.slashfood.com/2011/04/29/why-jewish-food-disappoints/http://www.slashfood.com/2011/04/29/why-jewish-food-disappoints/#commentsFiled under: ,

Jewish food, kugelPhoto: Alamy

We'd be too afraid to knock Grandma's matzoh ball soup (and, seriously, it is delicious), but Josh Ozersky has no such qualms. He argues in his TIME magazine piece that Eastern European Jewish food just isn't that tasty.

Dissing on kugel? He should probably watch out for all those bubbes out there--they're fierce when wielding wooden spoons.

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]]>featuredjewish foodSlashfood EditorFri, 29 Apr 2011 14:00:00 ESTSugar Industry to Sue Over "Corn Sugar" Labelhttp://www.slashfood.com/2011/04/29/sugar-industry-to-sue-over-corn-sugar-label/http://www.slashfood.com/2011/04/29/sugar-industry-to-sue-over-corn-sugar-label/http://www.slashfood.com/2011/04/29/sugar-industry-to-sue-over-corn-sugar-label/#comments

corn commercial commercialPhoto: YouTube


The battle over sweeteners just got a whole lot more bitter.

As the Associated Press reports, a group of sugar farmers and refiners, including big names like C&H Sugar, have filed suit against the makers of high-fructose corn syrup. Their beef? They want the corn industry to stop trying to hawk their souped-up sweetener as "corn sugar."

As the country has watched its collective waistline get bigger and a generation of kids turn into outsized roly-polys, perhaps no product has come to be as maligned as high-fructose corn syrup. Indeed, among certain members of the Bugaboo-stroller set, feeding your kids anything that contains the super sweetener might as well be the equivalent of letting them snack on crack.

Faced with an image crisis (American consumption of high-fructose corn syrup fell to a 20-year low last year), the corn industry went on the offense, running golden-hued ads of bucolic American farmscapes that essentially touted high-fructose corn syrup as nutritionally the same as sugar and asking the federal government for permission to market the stuff accordingly as "corn sugar."

Continue reading Sugar Industry to Sue Over "Corn Sugar" Label

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]]>HFCShigh fructose corn syrupSugarJason BestFri, 29 Apr 2011 13:00:00 ESTWhich Food is Most Likely to Make You Sick?http://www.slashfood.com/2011/04/29/which-food-is-most-likely-to-make-you-sick/http://www.slashfood.com/2011/04/29/which-food-is-most-likely-to-make-you-sick/http://www.slashfood.com/2011/04/29/which-food-is-most-likely-to-make-you-sick/#comments

grilled chickenPhoto: Alamy


Anyone who has ever tangled with food poisoning knows it's nothing to fool around with. But it's often difficult to nail down what, exactly, made you sick.

A new report from the University of Florida Emerging Pathogens Institute points the finger in one clear direction: poultry. Birds contaminated with Campylobacter bacteria is the food-pathogen combination that causes the highest number of illnesses in the U.S. Just how many people fall victim? More than 600,000 people a year.
Click here to find out more!

The top five illness-causing pathogens -- Campylobacter, Salmonella, Listeria monocytogenes, Toxoplasma gondii and norovirus -- cause $12.7 billion in economic losses each year, with the top 10 pathogen-food combinations accounting for more than $8 billion a year, according to the report. (Lost productivity, medical care and serious complications or chronic disabilities associated with the illness are all factored together to come up with these figures.)

So enjoy your grilled chicken this summer -- just invest in a meat thermometer and make sure you see 165 degrees on it before you begin your feast.

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]]>Slashfood EditorFri, 29 Apr 2011 12:00:00 ESTWill Starbucks Kill the Cake Pop?http://www.slashfood.com/2011/04/29/will-starbucks-kill-the-cake-pop/http://www.slashfood.com/2011/04/29/will-starbucks-kill-the-cake-pop/http://www.slashfood.com/2011/04/29/will-starbucks-kill-the-cake-pop/#commentsFiled under: ,

Starbucks cake popsPhoto: Starbucks


Please say this isn't the beginning of the end for cake pops.

Starbucks, America's largest coffee retailer, has begun serving cake pops -- and it's got the baking community up in arms. The pops are made by crumbling fresh cake and mixing the crumbs with frosting, then forming them into a ball and placing them on a stick. To make them pretty (and keep them fresh), they're dipped into a colorful candy coating.

The little pops have caught on like wildfire. (Cake that's portable, adorable, and has fewer calories than a whole slice? Sweet!) They're quickly overtaking cupcakes as the "must-have" item for baby showers, weddings, and birthday celebrations. And that's what has the folks over at Honest Cooking are worried. They know that anything that shows up at Starbucks is likely to experience backlash (and the pops they're serving up are no great shakes), and they don't want their favorite treat to meet that fate.

In an attempt to keep the pops in good favor, they've posted a killer recipe for Lemon Cream Cheese Cake Pops.

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]]>cake popsfeaturedstarbucksSlashfood EditorFri, 29 Apr 2011 11:00:00 ESTTriple-Decker Avocado and Tomato Panini with Mozzerella and Pesto: Recipe of the Dayhttp://www.slashfood.com/2011/04/29/triple-decker-avocado-and-tomato-panini-with-mozzerella-and-pest/http://www.slashfood.com/2011/04/29/triple-decker-avocado-and-tomato-panini-with-mozzerella-and-pest/http://www.slashfood.com/2011/04/29/triple-decker-avocado-and-tomato-panini-with-mozzerella-and-pest/#commentsFiled under:

Triple-Decker Tomato and Avocado Panini with Mozzarella and Pesto recipePhoto: Ray Kachatorian


KitchenDaily expert Curtis Stone cooks up an out-of-this-world triple-decker sandwich on the grill, pressing buffalo mozzarella, tomato and avocado between three layers of ciabatta bread slathered in his homemade pesto.

Get Curtis' recipe for Triple-Decker Tomato and Avocado Panini with Mozzarella and Pesto.

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]]>paninivegetarian sandwichesSlashfood EditorFri, 29 Apr 2011 10:00:00 ESTGovernment Wants Companies to Limit Marketing to Kidshttp://www.slashfood.com/2011/04/28/government-wants-companies-to-limit-marketing-to-kids/http://www.slashfood.com/2011/04/28/government-wants-companies-to-limit-marketing-to-kids/http://www.slashfood.com/2011/04/28/government-wants-companies-to-limit-marketing-to-kids/#commentsFiled under: ,

Photo: Paul Sakuma / AP Photo


Is the federal government about to put Tony the Tiger out of a job?

In the face of a national epidemic of childhood obesity, a collection of federal agencies has been working for two years now to come up with a set of voluntary guidelines that would restrict what foods can be marketed to kids. Food companies and marketing groups rejected a set of proposed guidelines last year, and the government has repeatedly postponed releasing new ones.

But as the Associated Press reports, the feds may finally pull the trigger as soon as today. Apparently, the AP reporter got a sneak peek at the new guidelines and writes that "companies would be urged to only market foods to children ages 2 through 17 if they are low in fats, sugars and sodium and contain specified healthy ingredients."

Continue reading Government Wants Companies to Limit Marketing to Kids

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]]>advertisingfeaturedmarketing to childrenJason BestThu, 28 Apr 2011 16:00:00 ESTKFC Wants Green-Energy Certificationhttp://www.slashfood.com/2011/04/28/kfc-wants-green-energy-certification/http://www.slashfood.com/2011/04/28/kfc-wants-green-energy-certification/http://www.slashfood.com/2011/04/28/kfc-wants-green-energy-certification/#comments

KFC green restaurantPhoto: KFC


The newest corporation riding the green wave might surprise environmentalists. A new Kentucky Fried Chicken outpost in Indianapolis is gunning for LEED certification (short for Leadership in Energy and Environmental Design) from the U.S. Green Building Council. Before you give the Colonel a pat on the back, we feel compelled to mention that this is different from green certification from the Green Restaurant Association, which evaluates sustainability efforts in both food and waste control. LEED is purely design-oriented -- think energy-efficient lighting and building materials.

So what's special about this KFC? Well, they're using "reusable containers," meaning plastic instead of styrofoam, plus paper boxes (weren't those infamous buckets already paper?). To this we say, "about time." But on its website, the company touts the reduction of styrofoam by 62 percent -- not 100 -- and plastic by 17 percent. Not exactly groundbreaking stuff.

The building itself is well-designed, however. It's got long-life LED lighting, locally sourced building materials and fixtures that reduce water use -- all of which is estimated to reduce energy waste by 25 percent, according to the company press release.

It might not be earth-shattering change, but we'll take it.

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]]>KFCKFC green restaurantKfcGreenRestaurantJessie CacciolaThu, 28 Apr 2011 15:00:00 ESTStarbucks Responds To Video Showing Rat On Store's Counterhttp://www.slashfood.com/2011/04/28/starbucks-responds-to-video-showing-rat-on-stores-counter/http://www.slashfood.com/2011/04/28/starbucks-responds-to-video-showing-rat-on-stores-counter/http://www.slashfood.com/2011/04/28/starbucks-responds-to-video-showing-rat-on-stores-counter/#commentsFiled under: ,

rat at StarbucksPhoto: YouTube

Despite a local resident finding what is believed to be a black rat inside a Starbucks located in Richmond, British Columbia, there is no cause for alarm, reports the Richmond Review. The YouTube video shot on April 21 shows the rodent scuttling around syrup dispensers.

As a result of the video, an environmental health inspector met with Starbucks management and quality assurance employees. Steve Chong, Richmond's chief public health inspector, told the Richmond Review that there is no indication of a rodent infestation. Pest control is now visiting the store daily, instead of weekly.

See the video of the rat below.

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]]>starbucksstarbucks ratSlashfood EditorThu, 28 Apr 2011 14:00:00 ESTTabloid: Paula Deen Hiding Diabeteshttp://www.slashfood.com/2011/04/28/tabloid-paula-deen-hiding-diabetes/http://www.slashfood.com/2011/04/28/tabloid-paula-deen-hiding-diabetes/http://www.slashfood.com/2011/04/28/tabloid-paula-deen-hiding-diabetes/#commentsFiled under: ,

Paula DeenPhoto: Jason Merritt / Getty Images

Is it time for Paula Deen to lay off the fried butter? The Daily Mail has picked up on a National Enquirer report that Paula Deen was diagnosed with diabetes several years ago, yet still "continues to tout exactly the type of butter or sugar rich high-fat recipes that bring on diabetes."

A friend of Deen's told the Enquirer, "Ironically, the very thing that made her rich and famous turned her into a poster child for what could happen if you follow in her footsteps." But source says that Deen has modified her diet and eating habits, which has supposedly resulted in weight loss as well.

Interestingly enough, on PaulaDeen.com, there is a discussion board thread relating to diabetic-friendly Paula Deen recipes. Our guess? They're giving Deen's Donut Bread Pudding a wide berth. (The recipe calls for two cans of sugary fruit cocktail, a can of sweetened condensed milk, an entire stick of butter, a whole pound of powdered sugar and -- ready? -- 24 Krispy Kreme Doughnuts.)

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]]>paula deenpaula deen diabetesSlashfood EditorThu, 28 Apr 2011 13:00:00 ESTTaco Bell May Countersue Group That Sued Over Beefhttp://www.slashfood.com/2011/04/28/taco-bell-may-countersue-group-that-sued-over-beef/http://www.slashfood.com/2011/04/28/taco-bell-may-countersue-group-that-sued-over-beef/http://www.slashfood.com/2011/04/28/taco-bell-may-countersue-group-that-sued-over-beef/#commentsFiled under:

taco bellPhoto: Like_the_Grand_Canyon, Flickr

Taco Bell is really not letting this whole beef lawsuit controversy go.

Here is the rough sequence of events: Taco Bell was sued for allegedly not using real beef, and Taco Bell fired back claiming that the charges were bogus. It launched an aggressive campaign to de-bunk the claims. The suit was dropped. Taco Bell demanded an apology.

Now, as it awaits said apology, Taco Bell thinks it deserves even more, and is considering countersuing, reports FoxNews.com. Taco Bell CEO Greg Creed tells Fox News that the company started of the year very strong but the consequences of the beef lawsuit resulted in a slower quarter, and that Taco Bell is suffering from the bad publicity.

We get what they're trying to do here, but frankly, it feels a little like beating a dead horse at this point. How about making tastier tacos instead?

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]]>taco belltaco bell lawsuitSlashfood EditorThu, 28 Apr 2011 12:00:00 EST