Some Costco favorites become famous fast. Others build their reputations quietly, through repeat purchases, word of mouth, and the kind of usefulness that keeps earning them a place in the cart.

That second group is often more interesting. These five foods are not the warehouse’s loudest stars, but each has developed a loyal following for reasons that go well beyond novelty.

Why these quiet Costco hits stand out

The strongest sleeper hit in this group may be Bibigo Chicken & Cilantro Mini Wontons. Costco currently lists the 3-pound bag as a warehouse item, and the package promises a five-minute heat time, which helps explain why it shows up so often in editor roundups and repeat-buy conversations. The Kitchn recommended it as a low-cost dinner staple in 2026, highlighting both its versatility and price, while Eat This, Not That! has repeatedly included the wontons in Costco “best-kept secret” and freezer-favorite coverage.

Kirkland Signature Salmon Milano with Basil Pesto Butter has a different appeal. It is a prepared seafood entrée sold through Costco Same-Day, where recent listings showed it priced by the pound. Southern Living, via a widely circulated 2026 article, praised it as an easy dinner-party shortcut, and that framing makes sense: it offers the polish of a composed main course without the labor of building one from scratch.

Kirkland Signature Organic Roasted Pine Nut Hummus fits the same convenience-first pattern. Costco currently sells the 34-ounce tub, which works for lunches, vegetables, pita, crackers, and party spreads. It is not a flashy item, but that is exactly why products like this can become staples: they are useful across multiple eating occasions and easy to finish before boredom sets in.

The snacks and frozen foods that inspire repeat buys

Reese’s Dipped Animal Crackers are the weakest “cult favorite” claim on this list, but they are still a legitimate Costco find. Costco Same-Day recently listed the 24-ounce bag under item 1681704 and marked it out of stock, which suggests real shopper demand even if availability is inconsistent. The appeal is straightforward: sweet-salty crunch, familiar candy flavor, and a shareable format that feels made for movie nights and road trips.

Bibigo Steamed Soup Dumplings, Beef Pho Flavor, are another case where the product is clearly real even if opinion is mixed. Costco lists a 36-count box with six individually wrapped trays and six dumplings per tray, making it a freezer-friendly convenience buy. That portioning matters because products often become favorites when they are easy to use in small increments instead of forcing a full family-size commitment every time.

Not every repeat purchase is unanimously praised by critics. Tasting Table gave Bibigo steamed dumplings a negative review in 2024, criticizing texture and flavor in a different variety, which is a useful reminder that “devoted fans” and universal acclaim are not the same thing. At Costco, an item can earn loyalty simply by being fast, affordable, and flexible enough to rescue dinner.

What these five foods reveal about how Costco loyalty really works

The common thread across these products is not trendiness. It is utility. Shoppers tend to become unusually loyal to Costco foods that shave time off weeknight cooking, stretch across multiple meals, or deliver indulgence in a format that feels easy to justify because the package is built for sharing or stocking up.

That explains why mini wontons and hummus may inspire more lasting affection than more obviously dramatic products. They are not just good once. They keep solving the same problem over and over, whether that is padding out soup, building a quick lunch, or setting out an effortless snack spread when guests arrive unexpectedly.

So yes, “cult favorite” should be used carefully. But these five items have clearly earned something valuable: repeat attention from shoppers, editors, and Costco regulars who know the warehouse well. In a store packed with oversized spectacle, that kind of quiet loyalty may be the surest sign that a food is genuinely worth noticing.

Celebrity drink obsessions travel fast online. One clipped interview, one paparazzi cup, or one menu collaboration can turn a personal routine into a full-blown trend.

The smartest way to read these orders is not as commandments, but as clues. They reveal what people want from a daily ritual now: comfort, customization, and a little bit of spectacle.

Why a few celebrity orders become internet folklore

Not every famous-person beverage survives the news cycle, but the memorable ones usually do one of two things. They either sound refreshingly attainable, or they feel so over-the-top that people have to talk about them. That split helps explain why Ariana Grande’s longtime soy latte habit and Pedro Pascal’s ultra-caffeinated espresso order both became recurring internet conversation.

Grande gave one of the clearest documented examples back in a TIME interview when she said she loved soy lattes and, joking about Starbucks sizing, noted that sometimes a venti is exactly what the day requires. That order resonated because it was easy to picture, easy to order, and aligned with the customization culture that now defines mainstream coffee. It also helped that the drink matched her public persona: sweet, polished, and highly specific.

Pascal’s coffee fame came from the opposite direction. His black-coffee preferences were already on record in GQ, but the internet fixation accelerated when his much-discussed espresso order went viral and later became something he addressed on television with visible disbelief. According to CNN’s transcript of that exchange, even the host framed it as an “insane order,” which is exactly why people kept sharing it. In online food culture, excess is its own form of entertainment.

The orders that actually feel worth trying at home or at the café

If you want a celebrity-inspired drink that translates well to everyday life, Ariana Grande’s soy latte is still one of the most practical to start with. It is familiar, balanced, and easy to tailor for sweetness. If soy is not your thing, the larger takeaway is the value of a creamy nondairy latte that still lets the espresso stay central.

Emma Chamberlain belongs in this conversation too, even if the exact drink can shift with the setting. Her public coffee identity has long been inseparable from iced drinks, café culture, and highly stylized coffee content, and Harper’s Bazaar has also documented her ordering an iced matcha latte with almond milk in Los Angeles. That is not coffee, but it reflects a broader celebrity-drink reality: many of the internet’s most copied “coffee orders” now live in the same category as matcha, tea, and hybrid café drinks.

Then there is Sabrina Carpenter, whose 2025 Dunkin’ collaboration put fresh attention on the brown sugar shaken espresso format. Delish described the drink as an iced mix of brown sugar syrup, espresso, and oat milk, a combination that works because it tastes contemporary without becoming fussy. It is sweet enough for casual drinkers, but still grounded by actual espresso character.

The line between coffee order, wellness drink, and viral marketing

One reason these orders spread so widely is that celebrity beverage culture no longer stops at coffee. Hailey Bieber’s Erewhon smoothie is the clearest example. It is not a coffee order and should not be treated like one, but it became a major internet beverage story because it connected beauty branding, wellness ingredients, and premium grocery aspiration in one photogenic cup.

That broader framing matters because audiences now respond to beverages as lifestyle shorthand. A black coffee can suggest discipline, a soy latte can signal routine and preference, and a brown sugar shaken espresso can read as playful but polished. The drink is rarely just the drink; it is a compact, shareable identity marker.

The best lesson here is to borrow selectively. Try Pascal’s intensity only if you are truly built for serious caffeine. For most people, the better inspirations are the adaptable ones: Grande’s soy latte, Chamberlain-style iced café drinks, or a shaken espresso with oat milk. The internet may love extremes, but the celebrity orders with staying power are usually the ones ordinary people can imagine ordering again tomorrow.

Reese’s Peanut Butter Cups are the top Halloween candy in America again, according to DoorDash’s latest seasonal trend report. The company says Reese’s held the national No. 1 spot for the third year in a row, with Hershey’s Milk Chocolate Bars and M&M’s next on the list.

What DoorDash’s Halloween candy data found

DoorDash published its 2026 Halloween trend report in mid September, using U.S. ordering data from October 1 through October 31, 2025. According to the company, Reese’s Peanut Butter Cups ranked as the top Halloween candy nationally, followed by Hershey’s Milk Chocolate Bars and M&M’s. The report also said Reese’s was the most locally loved candy in 17 states.

That state count is the core detail behind the “favorite Halloween treat” claim. DoorDash said Reese’s led in 17 states, including Pennsylvania, Ohio, Virginia and Washington. The New York Post’s October 3 story matched that broad takeaway, reporting that Reese’s was the national favorite and led the state-by-state results.

DoorDash also framed the result as a continuing streak, not a one-off win. Its report says Reese’s has held the No. 1 national position for three years in a row. For shoppers, that makes this less of a surprise upset and more of a sign that the peanut butter cup still has a firm grip on Halloween candy bowls.

The state-by-state map gets more unusual fast

Outside the national top spot, DoorDash’s candy map gets much more specific by state. The New York Post reported that Laffy Taffy led five states, with wins in North Dakota, South Dakota, Nebraska, Ohio and Wisconsin, while California favored Red Vines. The same story said seven Southern states leaned toward Dollar General’s Sweet Smiles assortment.

Some of the strongest trend lines were not about the top overall winner at all. DoorDash said candy corn orders were up 30% year over year, despite the candy’s reputation as a divisive Halloween staple. Raisin orders rose even faster, up 60% year over year, according to the company.

DoorDash also pointed to a broader shift in how people are buying treats. Its report said full-size and king-size candy grew from more than 15% to 20% of candy order share. That suggests some households are choosing larger handouts, even while nostalgic picks and less fashionable classics continue to show surprising staying power.

What it means for Halloween shoppers this season

For home shoppers, the clearest takeaway is simple: if you want the safest bet for a crowd, Reese’s is still the pick DoorDash’s data backs most strongly. Hershey’s Milk Chocolate Bars and M&M’s also remain near the top, which keeps the leading choices firmly in the chocolate lane.

DoorDash’s report also offers a small reality check for anyone planning last-minute candy runs. The company said Halloween candy ordering spikes between 7 a.m. and 10 a.m. on Halloween, then climbs again later in the day and peaks around 6 p.m. as households realize they are running low.

Dinner patterns shift, too. DoorDash said pizza orders jump 20% on Halloween night, even as most other dinner categories decline. For families balancing trick-or-treat timing with dinner, that detail may matter almost as much as the candy ranking itself, especially if the bowl starts looking emptier than expected before the night is over.

Spina Farms Pumpkin Patch in Morgan Hill is open for fall, and the main draw is simple: admission to the pumpkin patch is free. The South Bay destination, just south of San Jose, is running from September 17 through November 2, according to the farm’s official website.

What’s free, and what costs extra

The free part is the walk-in access to the pumpkin patch itself. Spina Farms says guests can enter the patch without paying an admission fee, which sets it apart from many seasonal fall attractions that charge at the gate.

Once inside, visitors will see the attraction that has helped make the patch stand out in the Bay Area: life-size animatronic dinosaurs placed across the grounds. Coverage from the New York Post, mirrored by Yahoo Travel, also says dragons and animatronic dino babies are part of this year’s setup.

Free entry does not mean everything inside is included. The farm’s attractions page says rides and activities are ticketed, and the New York Post reports that most individual attractions cost $8. It also reports a $10 hayride and dino walk bundle, while a $45 park pass covers six children’s attractions. The dino ride and pumpkin cups are listed as separate $8 add-ons in that report.

When to go and what to know before you head out

Spina Farms says the 2026 season runs through November 2 in Morgan Hill, at 225 Laguna Ave. The official site also notes that the patch is open from September 17 through November 2, and its event calendar shows paid parking on select days.

Parking is one of the biggest practical details for families budgeting a visit. The farm says parking is free Monday through Thursday. Its calendar listings show “OPEN – $30 PAID PARKING” for Friday, Saturday, and Sunday dates, matching the pricing described in the news report.

The farm also warns that it is a working farm and says proper footwear is required for safety. On its event pages, Spina Farms recommends boots or athletic, closed-toe shoes with non-slip bottoms. That is a useful detail if you’re planning a longer visit with kids, strollers, or a pumpkin haul back to the car.

Food options and how the visit can fit a family fall outing

For home cooks and families, the appeal is not just the free entry. Spina Farms allows outside food and drink, according to its attractions page, which can help keep the total cost down for a half-day or full-day visit.

If you want to buy food on-site instead, the New York Post reports that vendors are serving roasted sweet corn, churros, tacos, smash burgers, and pumpkin-flavored baked goods. That makes the patch more practical as a meal stop or snack break, especially for families planning to stay long enough to add rides or other paid activities.

The official site also highlights newer attractions for 2026, including the Bee Train. So while the headline attraction may be free admission and photo-ready dinosaur displays, the patch is clearly built to encourage longer stays. For anyone planning a Bay Area fall outing before November 2, the key detail is this: walking into the pumpkin patch itself will not cost anything, but parking and most attractions can.

He projected youth, polish, and effortless sophistication. Yet when it came to food, John F. Kennedy’s tastes were often strikingly simple.

That contrast is what makes his menu preferences so memorable today. The man linked forever to Camelot often seemed to want comfort, routine, and richly familiar dishes rather than culinary theater.

A president with a taste for comfort, not culinary spectacle

The strongest primary-source evidence comes from Kennedy family friend Kirk LeMoyne Billings, whose oral history for the JFK Library paints a vivid picture of the president’s palate. Billings recalled that Kennedy “really liked fish chowder,” especially a very rich, creamy version made from a special recipe. He also remembered Kennedy eating steak, puréed vegetables, and ice cream, while describing the president’s tastes overall as simple rather than showy. According to Billings, Kennedy also favored Italian cooking, including fettuccine, over French cuisine.

That testimony matters because it cuts against the polished public image of the Kennedy White House. Jacqueline Kennedy became famous for elegant entertaining, but Billings drew a clear distinction between her refined table and the president’s own preferences for “substantial simple good cooking.” In other words, the glamour belonged to the setting; the food Kennedy himself preferred was often sturdy, familiar, and comforting.

The best-documented standout was New England fish chowder. National Archives material identifies a 1961 Kennedy-related file devoted to New England Fish Chowder, showing how closely the dish was associated with him. The recipe itself was no dainty broth: haddock, salt pork, onions, potatoes, celery, milk, and butter made it a deeply traditional, filling dish with real heft.

The “white food” pattern reveals what JFK wanted from meals

Billings offered another revealing description when he said Kennedy’s household menu often leaned toward what he called “white food.” He described creamed soups, creamed chicken or similar meat dishes, mashed fresh vegetables, and desserts such as ice cream with chocolate sauce. That phrase should not be overstated, but it does suggest a preference for soft textures, mild flavors, and foods that were easy to tolerate.

That pattern fits what is known about Kennedy’s longstanding stomach troubles. Billings said Kennedy had learned through the years which foods agreed with him and which did not. He also recalled that, especially during campaigning and long trips, Kennedy often ate before public dinners and then skipped the food at the event itself.

That does not give historians a documented Air Force One menu. But it supports a careful inference: for a president constantly on the move, dependable meals mattered. If Kennedy preferred rich New England fish chowder, steak, puréed vegetables, creamed dishes, and ice cream in private life, it is reasonable to see those choices as part of a larger travel routine built around predictability rather than novelty.

Why those foods fit the Kennedy era of presidential travel

Any discussion of Kennedy and airborne presidential life also needs historical precision. The White House states that in 1962 Kennedy became the first president to fly in a jet specifically built for presidential use, a modified Boeing 707. Histories of the aircraft note that the Boeing VC-137C known as SAM 26000 entered service in October 1962, marking a major shift in the speed and symbolism of presidential travel.

Kennedy also helped define how that plane looked to the world, though not by personally micromanaging every design choice. Contemporary historical accounts credit him with commissioning a new presidential aircraft design, with Jacqueline Kennedy and industrial designer Raymond Loewy developing the distinctive blue, white, and silver appearance that became iconic. That visual modernization made the aircraft part of the Kennedy image even before people started speculating about what might have been served on board.

What survives most clearly, however, is not a glamorous airborne menu but a portrait of Kennedy as an eater of disciplined comforts. The surprise is not that he liked luxury foods; it is that so many of his documented favorites were hearty, soothing, and repetitive. Behind the polished image was a president who seems to have wanted food that felt reliable, familiar, and easy to live with.

Americans are still snacking a lot, but the reasons behind those choices are getting more specific. Recent reports from Circana, the International Food Information Council, and Mondelēz show snack buying is being shaped by protein, meal replacement, indulgence, and tighter budget decisions.

Protein and function are moving to the center

One of the clearest shifts is that shoppers increasingly want snacks to do a job. Circana said on July 21, 2026, that health-focused benefits are driving purchase decisions, with consumers choosing snacks for energy, digestion, and weight management. The firm also said protein-rich options have gone fully mainstream, while snacks high in fiber and those supporting gut health are gaining ground quickly.

IFIC’s 2025 Food and Health Survey points in the same direction. The group said seven in ten Americans snack at least once a day, and it found that “good source of protein” moved into the top spot for how Americans define a healthy food. In that survey, 38% picked protein, ahead of “fresh” at 36% and “low in sugar” at 34%.

That matters at the shelf because snack shoppers are not only chasing cravings. Mondelēz said its 2026 State of Snacking report found 41% of U.S. bar buyers purchased a new bar specifically for high protein content, while 32% did so for high fiber. Circana also said manufacturers are responding by pairing protein with benefits such as fiber and hydration.

Snacks are acting more like meals, but treats still matter

A second major shift is that snacks are taking over some jobs that meals used to handle. IFIC said 62% of Americans in 2025 replaced meals with snacks or smaller meals, up from 56% in 2024 and 38% in 2020. Among those downsizing meals, 16% said they do so regularly, while 46% said they do so occasionally.

Circana’s U.S. retail research also found the line between snacks and meals continues to blur. In data for the year ending in March 2024, SnackTrack showed 37% of main meals contained a snack item, up from 29% in 2010. Circana described snack-as-meal behavior as a reliable source of category growth.

That does not mean Americans want every snack to feel virtuous. IFIC’s 2024 Spotlight Survey found 45% said their typical snack satisfies hunger between meals, and 41% said it is an extra treat or indulgence. Mondelēz added another time-of-day clue: 93% of U.S. consumers snack in the afternoon, while 96% snack in the evening, and 25% seek indulgent snacks at night. Taken together, the reports suggest shoppers are splitting snack choices between practical fuel earlier in the day and comfort later on.

Value, fruit, and discovery are shaping what lands in the cart

Price and shopping behavior are also reshaping the category. Circana said U.S. snacking reached $231 billion in sales, up 3.2% versus a year ago, and private label represented 16.6% of snack unit share in the U.S. The firm said some consumers are paying more for unique flavors, textures, and clean ingredients, while others are switching to private label to manage tight budgets.

IFIC’s snack survey suggests many Americans are still looking for familiar food groups, not only nutrient claims. Among the five food groups, the group found most American snackers seek fruit in their snacks, followed equally by protein and grains. It also said consumers choose snacks primarily to satisfy hunger at 56%, followed by a specific taste at 45%, convenience at 35%, and energy at 23%.

A fifth shift is where people find their next snack. Circana said discovery is fragmenting across social commerce and digital search, and shoppers increasingly rely on AI to find, compare, and select snacks. For home cooks and grocery shoppers, that helps explain why the snack aisle now mixes protein bars, fruit-forward choices, indulgent sweets, and store brands more tightly than before. The category is not moving in one direction. It is being pulled by function, appetite, habit, price, and convenience at the same time.

Some table habits never stop dividing diners. But when restaurant professionals weigh in, the answer is often more practical than scolding.

That is exactly what happens with one of the oldest etiquette questions in dining: elbows on the table.

The old rule is real, but modern etiquette is more flexible

For generations, “keep your elbows off the table” was taught as an absolute. The rule became shorthand for good manners, especially in family dining rooms and formal settings. Yet modern etiquette authorities no longer treat it as a blanket ban, and that shift matters because many diners still assume any elbow-on-table moment is automatically rude.

The Emily Post Institute, still one of the most cited authorities on American etiquette, draws a clear distinction between eating and conversing. Its current guidance says it is acceptable to rest your elbows on the table while talking between courses or after the meal is over. What remains discouraged is leaning on the table while actively eating, which can crowd the setting and create a sloppy posture.

That distinction has also been echoed in recent restaurant etiquette coverage. The Pittsburgh Post-Gazette reported that etiquette experts and dining professionals agreed elbows are fine before, between, and after courses. In other words, the modern standard is less about rigid posture and more about whether the habit disrupts the meal or the people around you.

Why restaurant pros tend to agree

Restaurant workers usually view etiquette through the lens of service, comfort, and spatial awareness rather than old-fashioned rulebooks. A habit becomes a problem when it interferes with plates being set down, glasses being refilled, or neighboring diners having enough room. From that perspective, elbows are not offensive by default; poor timing is the real issue.

This is why so many professionals land in the same place. A diner lightly resting forearms or elbows on the table during conversation is rarely creating trouble. A diner sprawling into the tabletop during active service, however, can make a tight two-top feel smaller and force servers to navigate around unnecessary obstacles.

There is also a social dimension. Good restaurant manners are meant to help everyone relax, not create a performance of perfection. The Emily Post Institute frames etiquette broadly as a practice rooted in consideration, respect, and honesty, and that principle explains why pros often sound more reasonable than the myths diners grew up with. The question is not whether an elbow touched the table for a second; it is whether your behavior made the shared experience worse.

The practical rule diners can actually use

If there is a consensus rule that works in real life, it is simple: keep elbows off the table while eating, but do not panic about resting them there while talking. That guideline preserves the spirit of traditional manners without turning dinner into a posture test. It also matches what current etiquette authorities actually say, rather than what many people only half remember from childhood.

This practical version is especially useful because dining today spans everything from tasting menus to neighborhood cafés. In a formal business meal or celebratory dinner, a little extra restraint still signals polish. In a casual restaurant, the same habit may barely register unless it crowds the table, blocks service, or looks careless.

That is why six restaurant pros could all arrive at the same answer without much disagreement: the “no elbows ever” rule is outdated, but timing and awareness still count. The best diners read the room, respect the service flow, and remember that etiquette is supposed to make shared meals smoother. On that point, the experts seem remarkably united. According to Emily Post, elbows during conversation are fine; according to restaurant-minded etiquette advice, the real mistake is confusing comfort with disregard.

McDonald’s is bringing an unusual freebie to Chicago Marathon weekend: pickle juice. According to Nation’s Restaurant News, the chain is bottling the brine from its pickles as “Pickle Boost” and handing it out in Chicago from Friday through race day Sunday.

The giveaway is aimed at “runners, spectators, and pickle lovers,” not just people crossing the finish line. For Chicago residents and visitors, that means the offer is less about a new menu item and more about a limited event tied to one of the city’s biggest race weekends.

Where McDonald’s is giving out Pickle Boost

McDonald’s will offer Pickle Boost across the city and along the race route while supplies last, according to the report. On Friday, the company plans to bring the bottled pickle brine to the Lakefront Trail from 7 a.m. through 1 p.m. CT.

Select McDonald’s restaurants in Chicago will also hand out two bottles per person to runners and spectators from 7 a.m. to 3 p.m. The five locations listed in the report are:

• 2635 N. Clark St.

• 1563 N. Wells St.

• 600 N. Clark St.

• 203 N. LaSalle St.

• 207 E. 35th St.

Because the giveaway is limited by supply, anyone hoping to grab a bottle will likely want to go early within the stated distribution hours. The report does not list a price because the bottles are being given away for free.

Why pickle juice is part of marathon weekend

The idea behind the promotion is tied to cramping after hard effort. Nation’s Restaurant News reported that McDonald’s is positioning the pickle juice as something to help runners get over cramping during marathon weekend.

The article also notes that evidence on pickle juice and cramps is mixed. It cites at least one study suggesting that drinking a small amount of pickle juice may work better than water for relieving muscle cramps, while another study found “no evidence” that pickle juice helps with cramping.

That leaves the giveaway in a familiar food trend space: part practical recovery ritual, part pickle fandom. The report says interest in pickles and pickle-flavored products has fueled product development, which helps explain why a fast-food chain would turn leftover pickle brine into an event item.

What Chicago runners and spectators should know

This is a short-run event tied specifically to Chicago Marathon weekend. The report says the bottled brine will be available from Friday through Sunday in Chicago, not as a permanent product and not as a chainwide menu launch.

People do not need to be marathon runners to take part. McDonald’s says the giveaway is for runners, spectators, and pickle lovers, and the participating restaurants are set to distribute two bottles to runners and spectators during the stated hours.

For anyone planning race weekend meals or meetups, the practical takeaway is simple: this is a free, limited Chicago giveaway centered on pickle brine, available at the Lakefront Trail and at five city restaurants while supplies last. If you want it, timing matters more than anything else.

EDITOR CHECKLIST

FOOD NEWS MODE

• Official date: October 5, 2026, from Nation’s Restaurant News article dated October 5, 2026. Source: NRN article.

• Central claim confirmed: McDonald’s is bottling pickle brine as “Pickle Boost” for Chicago Marathon weekend. Source: NRN lines 29-33.

• Availability window: from Friday through race day Sunday in Chicago. Source: NRN lines 31-33.

• Friday event: Lakefront Trail, 7 a.m. through 1 p.m. CT. Source: NRN line 34.

• Restaurant giveaway hours: 7 a.m. to 3 p.m. Source: NRN line 36.

• Quantity: two bottles to runners and spectators. Source: NRN line 36.

• Chicago locations:

  • 2635 N. Clark St.

  • 1563 N. Wells St.

  • 600 N. Clark St.

  • 203 N. LaSalle St.

  • 207 E. 35th St.
    Source: NRN lines 38-46.

• Audience: “runners, spectators, and pickle lovers.” Source: NRN lines 18, 31.

• Supply language: “while supplies last.” Source: NRN lines 33-34.

• Cramp claim is mixed and should be handled carefully. Source cites one study suggesting benefit and another finding “no evidence.” Human editor may want to double-check whether to keep both study references or trim further for brevity.

Chick-fil-A is using a New York partnership to put a spotlight on hunger, not just sandwiches. The company recently highlighted its work with The Bowery Mission, a longtime New York City nonprofit that receives surplus food through Chick-fil-A’s Shared Table program, according to Nation’s Restaurant News and Chick-fil-A.

What Chick-fil-A and The Bowery Mission are doing

Nation’s Restaurant News reported on October 5, 2026, that Chick-fil-A recently held a popup event at The Oculus in Manhattan to show how widespread hunger is in the United States. The article tied that event to Chick-fil-A’s ongoing partnership with The Bowery Mission, one of the oldest rescue missions in the country.

The Bowery Mission was founded in 1879 in New York City, according to the report. The organization provides hot meals, showers, shelter, clothing, and medical care to homeless and hungry people, primarily in the New York metropolitan area.

The partnership began in 2018, when The Bowery Mission joined Chick-fil-A’s Shared Table program. Through that program, restaurants donate surplus food each week to nonprofit groups that can use it to prepare meals for people in need.

Chick-fil-A says Shared Table works by having participating restaurants package surplus food at the end of each day except Sunday. Nonprofit partners then pick up ingredients such as chicken, produce, biscuits, salads, fruit cups, and eggs, and turn them into meals including casseroles, tacos, and chicken parmesan.

Why the food matters beyond a routine donation

Since 2018, Chick-fil-A has donated more than 58,000 meals to The Bowery Mission, according to Nation’s Restaurant News. Karl Chan, chief development officer at The Bowery Mission, told the publication that the partnership has had a significant effect on the organization’s response to food insecurity.

Chan said one important detail is the kind of food Chick-fil-A restaurants provide. Instead of only shelf-stable items, the restaurants donate surplus protein such as chicken strips and nuggets, which he said gives guests more choice and helps preserve dignity.

He told Nation’s Restaurant News that people who are struggling often “take what you’re given” because they have few options. In this case, he said, having protein available changes the interaction and allows people to ask for what they want, making the meal feel less transactional.

That emphasis matches Chick-fil-A’s broader description of Shared Table. On its website, the company says the program is designed both to reduce food waste and to help feed people in need by redirecting quality surplus food from restaurants to local organizations.

How broad the Shared Table program has become

Chick-fil-A says more than 2,700 restaurants participate in Shared Table, and the company says the program has helped create more than 50 million meals since 2012. On its hunger relief page, Chick-fil-A also says more than 90% of its restaurants take part in the program.

Nation’s Restaurant News reported that about 10 owner-operators in the New York City market have volunteered and trained with The Bowery Mission since Chick-fil-A entered the city about 10 years ago. Chan told the publication he expects the partnership to keep growing as the chain expands its footprint in New York City.

For families who think about food waste at home, the takeaway is simple. This is a restaurant scale example of surplus food being redirected while it is still usable, with local groups turning prepared ingredients into meals instead of letting them go to waste.

Chick-fil-A has also framed the effort as part of a wider hunger relief push. In a recent company announcement for Hunger Action Month, it said it would spotlight food insecurity across the country and donate a meal to The Bowery Mission for every visitor who attended and learned more at the New York activation.

A simple bowl of pasta can still feel complete, and Miriam Hahn’s 20-Minute Spaghettini With Garlic Butter Sauce leans into that idea. Published by Tasting Table on January 27, 2025, the recipe uses a short list of pantry and refrigerator staples and comes together in 18 minutes, with 3 minutes of prep time, 15 minutes of cook time, and 4 servings.

What makes this pasta work on a busy night

The recipe starts with a familiar base: 12 ounces spaghettini, 6 tablespoons unsalted butter, 6 cloves garlic, ¾ cup shredded Parmesan cheese, 1 teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons chopped parsley, and 1 lemon, zested. Hahn writes that many home cooks may already have most of what they need on hand, with garlic, parsley, and lemon as the likely fresh items to pick up.

Tasting Table describes the dish as an easy pasta with a rich garlic butter sauce that fits nights when time is tight. Hahn says pasta was a weekly staple growing up in an Italian household and adds that simpler meals with fewer ingredients were a regular part of that routine. Her point is clear in the finished recipe: it does not rely on a long sauce simmer or a crowded ingredient list.

That simplicity is also built into the method. The pasta cooks while the butter and garlic warm in a skillet over medium-low heat, so two core parts of the dish move at the same time. Once the pasta is drained, the reserved ¾ cup pasta water helps loosen and bring together the butter, cheese, and seasonings.

The method keeps the flavor focused

The step-by-step directions are direct. First, bring a large pot of water to a boil. In a separate large skillet, melt the butter over medium-low heat, then add the minced garlic and saute for 3–5 minutes, stirring frequently, before reducing it to a simmer until the pasta is done.

After the spaghettini cooks according to the package directions, the pasta is drained and combined with the skillet mixture. Parmesan cheese, salt, and black pepper go into the pan next, and more pasta water can be added as needed to reach the desired consistency. The final finish is chopped parsley and lemon zest.

Those last additions matter because they keep the dish from reading as heavy. The butter and cheese provide richness, while the lemon zest and parsley bring freshness to the bowl. Tasting Table also notes that the pasta can stand on its own or work as a base for poultry, meat, fish, tofu, tempeh, or roasted vegetables, which makes it flexible if dinner plans change at the last minute.

Why the recipe fits the “less is more” approach

The strongest argument for this recipe is not novelty. It is restraint. Tasting Table frames it as a weeknight option that can feel satisfying without asking for much time, and Hahn describes it as proof that minimal ingredients can still deliver strong flavor and a polished result.

That same idea appears across other Tasting Table pasta coverage. A February 23, 2026 article on a five-ingredient garlic butter spaghetti calls simplicity comforting when it is done well, while an April 3, 2026 piece on Martha Stewart’s three-garlic pasta says a very short ingredient list can still build plenty of flavor. Taken together, those stories suggest that weeknight pasta does not need to be complicated to feel thoughtfully made.

For home cooks, Hahn’s recipe is useful because it is specific and manageable. The full timing is clear, the ingredient list is short, and the steps are straightforward:

1. Boil water.

2. Melt butter in a skillet.

3. Saute garlic for 3–5 minutes.

4. Cook the pasta.

5. Reserve ¾ cup pasta water and drain.

6. Toss with Parmesan, salt, pepper, and pasta water as needed.

7. Finish with parsley and lemon zest.