Raising Cane’s says November will be one of its busiest opening months of the year. The chicken finger chain plans to open 12 restaurants during the month, with new market debuts in New Jersey, North Carolina, and South Dakota.

That schedule would nearly double the company’s October opening pace, according to Nation’s Restaurant News. Trade outlet QSR Magazine also reported that the November plan spans 10 states, giving the chain another burst of growth heading into the holiday season.

Where Raising Cane’s says it is opening in November

Nation’s Restaurant News reported on October 30 that Raising Cane’s expects 12 openings across the country in November. The company identified three debut markets by city: Brick, New Jersey; Fayetteville, North Carolina; and Sioux Falls, South Dakota. It also said additional openings are planned in Utah, Florida, Michigan, California, Connecticut, Illinois, Florida, and Alabama.

QSR Magazine matched the 12 restaurant total and added that the openings are spread across 10 states. Its report also listed two November 2 openings, one at 1036 Cedar Bridge Ave. in Brick, New Jersey, and another at 990 N. Main St. in Tooele, Utah. The company has not released a full city by city list in the Nation’s Restaurant News report.

For diners, that means some details are confirmed and some are still limited. The clearest takeaway is where Raising Cane’s is entering a market for the first time. Brick, Fayetteville, and Sioux Falls are the three cities the company highlighted by name, while the broader state list shows where more openings are expected during the month.

Why this month stands out for the chain

A Raising Cane’s spokesperson told Nation’s Restaurant News that opening 12 restaurants in November is “another exciting milestone” in the chain’s expansion. The spokesperson said the company is growing its footprint in more communities while trying to establish Cane’s as a go to destination for chicken fingers across the country.

The November target is notable because it follows a series of already active opening months. Nation’s Restaurant News reported that Raising Cane’s opened seven restaurants in October, seven more in August, and five in July. In June, the company opened its first airport restaurant at Dallas Fort Worth International Airport, in Terminal B at Gate B19.

Local reporting has added timing for at least one of the new markets. Dakota News Now reported that Sioux Falls is scheduled to get South Dakota’s first Raising Cane’s in November, and SiouxFalls.Business reported the opening date there as November 17. That gives one concrete example of how the broader national opening plan is starting to take shape at the city level.

What the growth says about Raising Cane’s right now

The November opening push comes after another strong year for the brand by industry measures. Nation’s Restaurant News cited Technomic data showing Raising Cane’s sales rose 10.6% in 2025, while unit count increased 10.3%, finishing the year at $5.48 billion in sales and 913 locations. The same report said the company is now the 16th largest restaurant chain by sales.

Nation’s Restaurant News also said the company posted a 32% sales increase in 2024. The report noted that Raising Cane’s jumped two spots in chain sales rankings from 2024 to 2025, and 30 spots from 2018, when it had $1.18 billion in sales and 400 locations. Founder Todd Graves has publicly said he wants the brand to become a top 10 restaurant chain in the United States.

For customers, the near term impact is simple. More cities are getting easier access to Raising Cane’s, and November appears set to bring one of the chain’s fastest monthly growth spurts this year. The company has confirmed the overall opening count and several key markets, but it has not publicly detailed every November location in the source material reviewed.

Honeycrisp still has plenty of pull in the produce aisle, but it did not sweep the board in a recent round of grower picks. In a November 2026 report from The Kitchn, orchard operators in New York and Washington named other apples they reach for when flavor, texture, and kitchen use matter most.

The growers’ picks start with older regional favorites

The Kitchn interviewed family-run orchard operators about which apples they actually favor, and the answers landed on four familiar names: McIntosh, Macoun, Cortland, and Empire. Jenna Mulbury of Northern Orchard in Peru, New York, told the outlet that McIntosh is her favorite apple to eat fresh off the tree, describing that just-picked sweet tart flavor as distinctly autumnal.

That recommendation matters because McIntosh often has a softer reputation in grocery stores than it does at the orchard. Mulbury said the fruit is firmer when fresh, which helps explain why growers and direct-market shoppers can have a different view of the variety than supermarket buyers do. For home cooks, that is a reminder that timing and source can change the eating experience as much as the variety name.

The same story highlighted Macoun as another favorite, especially for people who want a balanced sweet tart bite. Cortland also made the list for kitchen use, with its reputation for holding color after slicing making it a practical choice for salads, snack boards, and pies. Empire rounded out the group as another grower-backed pick, giving shoppers a range of options that goes well beyond the usual Honeycrisp default.

Honeycrisp is still a major apple, even if it is not every grower’s top choice

None of those grower preferences mean Honeycrisp is fading from the market. USApple’s 2025 to 2026 crop outlook said Gala was forecast to account for 16% of U.S. production, Red Delicious 13%, and Honeycrisp 12%, keeping Honeycrisp among the country’s largest varieties. In a later industry outlook released in August 2026, USApple also said Honeycrisp was among the varieties that had increased production over the past five years.

That is an important distinction for shoppers. A farmer saying another apple tastes better does not mean Honeycrisp has lost its place in stores or orchards. It means popularity and grower preference are not always the same thing, especially when growers weigh flavor, texture, harvest timing, and how a fruit performs in the field.

Other reporting helps explain the split. KGOU, an NPR member station, reported in November 2025 that Washington farmer Kait Thornton pointed listeners toward Cosmic Crisp, SugarBee, and EverCrisp as standout varieties with different sweetness and tartness profiles. Taken together, that reporting suggests many growers admire Honeycrisp while still keeping other favorites for fresh eating, baking, or variety-specific flavor.

Why this matters when you are buying apples for the kitchen

For home cooks, the practical lesson is to buy with a use in mind instead of assuming one apple does everything best. McIntosh and Macoun can be appealing when you want a more aromatic, sweet tart apple for eating out of hand. Cortland is a smart pick when appearance matters after slicing. Empire can suit shoppers looking for a dependable all-around apple with balanced flavor.

Honeycrisp still earns its shelf space, but growers have long noted that it can be difficult to produce. The Boston Globe reported in September 2024 that growers cited issues including pre-harvest fruit drop, biennial production, and bitter pit, all of which make the variety more demanding in the orchard. That does not change its popularity, but it helps explain why farmers often talk about other apples with a little extra affection.

If you are shopping at a farm stand or orchard this season, it may be worth asking what was picked most recently and what the grower likes for sauce, pie, or lunchbox snacking. The freshest answer may lead you to McIntosh, Macoun, Cortland, or Empire before you reach automatically for Honeycrisp.

M&M’s is back in the holiday candy aisle with a new seasonal twist for 2026. This time, the brand is pairing its Holiday Blend with limited-edition packaging inspired by Elf, A Christmas Story and National Lampoon’s Christmas Vacation.

What M&M’s announced for the holiday season

According to Parade, citing a Nov. 2 Mars announcement, the 2026 M&M’s Holiday Blend Collection uses six limited-edition package designs built around characters and moments from those three holiday films. The packaging is the new piece here, while the candy inside remains the familiar red and green Holiday Blend.

The collection includes milk chocolate and peanut M&M’s varieties, according to Parade. Snack Food & Wholesale Bakery also reported on Nov. 4 that the lineup features two varieties and six designs, and that the collection is available now at retailers nationwide while supplies last.

That makes this more of a seasonal refresh than an entirely new flavor launch. For shoppers, the main change is what lands in the candy bowl, gift basket, or stocking display. If you use M&M’s for holiday baking, the classic red and green colors still fit cookies, bark, popcorn mix, and dessert boards just as they always do.

Mars’ own M&M’s holiday page also shows the brand’s broader seasonal lineup, including Holiday Mint chocolate candy in a 9.2 oz bag and standard milk chocolate M&M’s in a 10.0 oz bag. Those items sit alongside holiday baking ideas, which helps explain why the company keeps this line closely tied to home entertaining and cookie season.

The movie tie-in and the digital reward offer

The collection also comes with a holiday movie promotion. Parade reported that from Nov. 1 through Dec. 31, shoppers who buy three participating M&M’s Holiday Blend packs in a single transaction can receive a promotional code to purchase a digital copy of one of the three featured movies through Fandango Stream.

According to that report, customers must upload a photo of their receipt for approval before receiving the code. Once approved, they can choose Elf, A Christmas Story or National Lampoon’s Christmas Vacation. Parade also noted that a free Fandango account is required, but no subscription is necessary.

For households already picking up seasonal candy for baking or entertaining, that offer may be the part that gets the most attention. It turns a grocery purchase into a movie-night bundle, even though the candy itself is still the standard Holiday Blend rather than a brand-new flavor or texture.

Mars has leaned into that movie-night angle before. In a 2025 holiday release, the company described M&M’s as a natural fit for seasonal film watching and holiday baking, a positioning that carries into this year’s collection as the brand uses familiar candy in new packaging and a themed redemption offer.

What it means for shoppers and home bakers

The biggest practical takeaway is availability. The collection is on shelves now, according to the published reports, and it is being sold while supplies last. If you want a specific movie design, it may make sense to shop earlier rather than waiting until late December, especially with seasonal packaging runs that can sell unevenly.

For home bakers, there is no learning curve. Because the product is still Holiday Blend candy in classic seasonal colors, it works the same way in cookies, snack mixes, and dessert toppers. The change is presentation, which matters if you are building gift tins, party favors, or a movie-night spread.

It is also worth separating this release from other recent M&M’s holiday products. Mars’ holiday page highlights Holiday Mint as a limited-edition seasonal item, while this film-themed collection centers on Holiday Blend packaging for milk chocolate and peanut varieties. In other words, shoppers are looking at a branded holiday pack update, not one single brand-new candy formula.

That distinction matters because the headline excitement is really about the crossover between candy and holiday movie nostalgia. For shoppers filling stockings or planning a December baking weekend, the new packaging and digital movie offer are the clearest reasons this M&M’s release is drawing attention early.

Popeyes has brought back Cajun Onion Rings for the first time in about a decade, according to Nation’s Restaurant News. The returning side is available for a limited time and is priced at $3.99, giving customers a familiar menu item that had largely vanished from U.S. locations in the 2010s.

The chain’s website now lists Cajun Onion Rings as a six-piece item described as crispy Cajun-spiced onion rings served with Buttermilk Ranch. That matters for diners deciding what to order now, because it confirms the item is back on the active menu, not just in testing.

What Popeyes brought back, and what it costs

Nation’s Restaurant News reported on November 2 that Popeyes is reviving Cajun Onion Rings after roughly 10 years. The publication said the rings are seasoned with Cajun spice, intended for sharing, and priced at $3.99. Popeyes’ online menu also lists the product as a six-piece order, which helps clarify what customers get when ordering the returning side.

The item has a longer history than this limited-time run. Nation’s Restaurant News, citing Sporked, said the onion rings date to at least the 1980s, when they became a well-known side at the chain. The same report said they disappeared from most U.S. menus in the 2010s, leaving a gap that many regular customers noticed.

Before this wider return, Popeyes had already been testing the rings at select U.S. locations during the summer, according to Nation’s Restaurant News. That detail suggests the company was measuring interest before rolling the item out more broadly. For home cooks and restaurant watchers, it is another example of chains using limited tests to decide which older menu items still have demand.

Why the return matters for Popeyes

The return lands as chicken chains keep leaning harder on menu distinctions instead of offering only slight variations on the same basics. Nation’s Restaurant News reported that Popeyes is using the rings as a point of difference in a crowded fried chicken field, where brands are competing on flavor, sides, and value as much as on chicken itself.

That strategy fits with data cited in the report from Technomic. According to Nation’s Restaurant News, Technomic found that Popeyes leads in Cajun flavor positioning, generating nearly twice as many Cajun-tagged orders as the next closest brand, Five Guys. The same report said Cajun flavors showed steady, incremental growth through most of 2025 and remain closely tied to fried chicken and Southern-style restaurant concepts.

Nation’s Restaurant News also reported that Popeyes recently introduced a new advertising campaign called THAT Chicken from Popeyes through its creative agency Anomaly. The campaign, according to the company statement quoted in the report, is meant to spotlight Popeyes’ Cajun flavors and hand-breading while leaning into the brand’s Louisiana identity.

What else customers can order now

The onion rings are not the only limited-time value play tied to this menu update. Nation’s Restaurant News reported that Popeyes is also offering six pieces of its signature chicken for $10. That gives customers another new decision point, especially if they are comparing add-on sides and shareable orders.

Popeyes’ menu listing adds one more practical detail for ordering. The online menu identifies the onion rings as a six-piece item served with Buttermilk Ranch, so customers browsing in the app or online should be able to spot the product under current menu offerings. Nation’s Restaurant News described the comeback as limited time, but the report did not provide an end date.

That missing end date is worth noting for anyone hoping to try them again. Based on the sourcing available, Popeyes has confirmed the item is back on the menu now, and Nation’s Restaurant News pegged the return to November 2. If the rings matter to your takeout routine, this is likely one to order sooner rather than later while the limited-time window is still open.

Little Caesars has added a new garlic-forward pizza to its limited-time lineup. The chain said on November 2 that its Cheesy Garlic Pepperoni pizza is now available at participating locations for $6.99 through December 27.

What Little Caesars is selling now

The new pizza starts with a large round pie topped with cheesy garlic white sauce, mozzarella cheese, pepperoni, and garlic herb seasoning, according to Little Caesars and Nation’s Restaurant News. It is finished with a toasted garlic Parmesan and Asiago crust, pushing the garlic flavor into both the center and the edge of the pizza.

Little Caesars said the item is available as a Hot-N-Ready option from 4 to 8 p.m. local time at participating stores. The company also said customers can order it online or through the Little Caesars app, which matters for anyone planning a quick dinner pickup instead of a made-to-order wait.

The company is positioning the launch as a twist on its core pepperoni business rather than a full menu overhaul. In a statement reported by Nation’s Restaurant News and carried in the company’s announcement, Chief Marketing Officer Greg Hamilton said pepperoni pizza remains a favorite, while guests are also looking for new flavors and more variety.

What else is in the Cheesy Garlic line

Cheesy Garlic Pepperoni is not the only version in the promotion. Little Caesars also said additional Cheesy Garlic varieties include Cheesy Garlic Cheese, Cheesy Garlic Bacon & Ham, and Cheesy Garlic Mushroom & Onion.

For customers who like the crust treatment but do not want the white sauce, the company said the pepperoni and cheese varieties can also be ordered with classic red sauce. That gives shoppers a clearer sense of how flexible the offering is if the main draw is the garlic crust and seasoning rather than the full white-sauce build.

The timing also lines up with a broader menu trend. Nation’s Restaurant News, citing Technomic, reported that garlic is showing signs of growing relevance as a base flavor. That does not change what is in the box, but it helps explain why a major pizza chain would put garlic at the center of a limited-time launch instead of using it as a background seasoning.

What to know before ordering

The $6.99 price and December 27 end date came from the company’s announcement and were also reflected in coverage by Nation’s Restaurant News and Pizza Marketplace. As with many chain promotions, availability is tied to participating locations, so the exact offering may depend on the store selected in the app or ordering system.

Little Caesars is also backing the launch with a national advertising campaign that begins November 9 and features San Francisco 49ers tight end George Kittle. The company said the campaign connects Kittle’s personality with the new pizza’s bigger garlic flavor profile during the NFL season.

That football tie-in fits Little Caesars’ current sports marketing push. The company said it kicked off its fifth NFL season in August and has used players including Kittle, Minnesota Vikings wide receiver Justin Jefferson, and Detroit Lions quarterback Jared Goff in this season’s promotions. For home cooks and takeout regulars, the practical takeaway is simple: this is a short-run menu item with a specific price, a defined end date, and a stronger garlic profile than the standard pepperoni pizza.

Ina Garten’s French potato salad is the kind of side dish that looks polished without asking much from the cook. Her Food Network recipe combines tender potatoes, a sharp vinaigrette, and a handful of fresh herbs for a salad that feels classic and dinner party ready.

What Ina Garten’s French potato salad is

Food Network lists Garten’s French Potato Salad as an easy recipe from The Barefoot Contessa Cookbook, with a total time of 50 minutes and a yield of 4 to 6 servings. The recipe uses both small white boiling potatoes and small red boiling potatoes, which gives the finished dish a little visual contrast before the herbs are even added. It is one of those restrained recipes where the ingredient list does most of the work.

Instead of a mayonnaise dressing, Garten builds the salad around dry white wine, chicken stock, Champagne vinegar, Dijon mustard, olive oil, scallions, dill, parsley, and basil. According to the Food Network directions, the warm cut potatoes are first tossed with the wine and chicken stock so the liquid can soak in before the vinaigrette goes on. That detail helps explain why the salad tastes seasoned all the way through, not just coated on the outside.

The recipe’s appeal is also practical. Food Network says it can be served warm or at room temperature, which matters for anyone planning a holiday spread, brunch buffet, or casual dinner where oven and stovetop space are already tight. A side that holds well on the table can make the rest of the meal easier to manage.

Why it feels especially elegant

Part of the draw is the French bistro style. While a recent Food & Wine piece, republished by AOL, focused on salade Lyonnaise rather than potato salad, it highlighted a point often associated with Garten’s approach to French food: simple dishes can still read as elegant. That same idea fits this potato salad, which skips heavy dressing in favor of a vinaigrette and lets texture and herbs stay in the foreground.

Food Network’s published ingredient list backs that up. Champagne vinegar and Dijon mustard bring acidity and bite, while dill, parsley, and basil add freshness and color without making the dish fussy. Because the potatoes are left in large halves or quarters, the salad also has a composed look that works well in a serving bowl on a dinner table.

Garten has taken a similar approach in other French leaning salad recipes. Food Network’s Green Salad with the Ultimate French Vinaigrette, from Barefoot Contessa: Modern Comfort Food, uses a short list that includes Champagne or white wine vinegar, Dijon mustard, garlic, olive oil, salt, and pepper. The overlap shows a consistent style, bright vinaigrettes, clean flavors, and recipes that are simple enough for weeknights but polished enough for guests.

How home cooks can use it now

For home cooks, the biggest advantage may be timing. Since the potatoes are cooked ahead, dressed while still warm, and served warm or at room temperature, this is an easy dish to slot beside roast chicken, steak, salmon, or a holiday main. It also avoids the last minute stress that can come with fragile green salads.

The herb mix gives it flexibility across seasons. In warmer months, it reads fresh and picnic friendly. On colder weather tables, it still feels substantial because of the potatoes and the warm serving option. That balance is probably why the recipe has remained visible on Food Network years after publication.

If the goal is a side dish that looks thoughtful without seeming overworked, this one makes sense. The combination of red and white potatoes, a mustardy vinaigrette, and scattered herbs gives it color and structure, and the serving temperature makes it forgiving. For anyone chasing Garten’s version of easy elegance, this is a strong place to start.

Microplastics are turning into a bigger kitchen concern, not because regulators have settled the science, but because new studies are widening the list of unanswered questions. For people filling a pot, rinsing produce, or opening bottled water, the latest shift is this: researchers are now looking harder at what those particles may do when they sit in water, not just how many are there.

A new study changed the conversation

A Nature paper published on October 14, 2026, found that microplastic and nanoplastic surfaces can be chemically active at the point where plastic meets water. The work came from researchers at Columbia University and the University of California, Berkeley, and it challenges the older assumption that these particles are mostly inert once they break off from larger plastic products.

According to the paper, the interface between water and several common plastics can generate reactive oxygen species. Those are highly reactive molecules that scientists often study because they can alter other compounds and stress cells in laboratory settings. Coverage from Columbia and other science outlets framed the finding as a possible mechanism that could help explain some of the biological damage seen in prior microplastics research.

That does not mean the study proved everyday drinking water is causing disease. It was a mechanistic finding, and that distinction matters. Still, for a food and drink audience, it is notable because plastics that contact food and beverages often spend long periods in water, from bottled water packaging to storage and processing equipment.

What agencies and treatment studies actually say

Federal agencies are moving, but cautiously. On April 2, 2026, EPA released its draft Sixth Contaminant Candidate List, known as CCL 6, and included microplastics for the first time. EPA says the draft list is a research and regulatory-prioritization tool under the Safe Drinking Water Act, not a drinking-water standard, and its public comment period closed June 5. As of November 5, 2026, EPA still describes CCL 6 as a draft and says the final list is expected to be signed for publication by November 17, 2026.

The FDA’s public position is also careful. The agency says studies have found microplastics and nanoplastics in both tap and bottled water, but current scientific evidence does not show that the detected levels pose a risk to human health. FDA also says there are no regulatory levels for microplastics or nanoplastics in drinking water right now, and it notes that inconsistent testing methods make studies hard to compare.

Treatment research helps explain why readers may see mixed headlines. A July 9, 2026 ACS ES&T Water paper looking at four conventional Lake Erie treatment plants reported raw water concentrations of about 2 million to 12 million particles per liter, average removal of 54% by particle count and 75% by mass, and treated water averaging about 2 million particles per liter. A separate npj Clean Water study published November 23, 2025, reported removal above 97.5% for microplastics larger than 2 micrometers across ten drinking-water treatment facilities, showing that results depend heavily on particle size and measurement methods.

What it means in a home kitchen right now

For home cooks, the clearest takeaway is not panic, and not false reassurance either. Microplastics have been detected in bottled water and tap water, and a 2024 NIH-highlighted study drew attention because improved tools could detect many more, especially nanoplastics, than older methods could see. That finding reflected better detection, not proof that contamination suddenly increased.

There is also new federal money going into the question. On April 2, 2026, HHS announced ARPA-H’s STOMP program, a $144 million effort to build tools to measure, study, and potentially remove microplastics and nanoplastics from the human body. The program is a research initiative, not an available treatment, and it underlines how unsettled the science still is.

In practical kitchen terms, this is a story to watch because water touches nearly every part of cooking. It affects coffee, pasta, ice, soup, baby formula, and the bottled drinks many families keep in the fridge. The evidence does not yet justify declaring ordinary drinking water unsafe because of microplastics, but the newer research does suggest that the question may be more complicated than simple particle counts alone.

The FDA changed the federal standard for pasteurized orange juice on July 20, 2026. The rule is now in effect, and it changes what can legally be sold as pasteurized orange juice in the United States.

For shoppers, the change matters because some cartons can now qualify even if the juice is a little lower in soluble solids, measured as Brix, and includes a larger share of mandarin or mandarin hybrid juice. The agency said the update is meant to reflect current growing conditions while preserving the product’s expected character.

What the FDA changed

The final rule lowers the minimum soluble solids content for pasteurized orange juice from 10.5° Brix to 10° Brix. It also raises the limit on unfermented juice from Citrus reticulata, or its hybrids, from 10 percent to 15 percent by volume.

FDA said the update modernizes a standard of identity that was first set in 1963. In the rule, the agency said the purpose is to reflect current agricultural conditions and to ensure the standard promotes honesty and fair dealing in the interest of consumers.

The rule responds to two citizen petitions. According to the Federal Register, one was filed on July 22, 2022, by the Florida Citrus Processors Association Inc. and Florida Citrus Mutual. A second petition, filed on November 15, 2023, included the Florida Department of Citrus, Florida Citrus Mutual, the Florida Citrus Processors Association, and the Juice Products Association.

FDA published its proposed rule on August 6, 2025, then finalized the change with an effective date of August 19, 2026. The agency also said it had been using enforcement discretion for pasteurized orange juice made with Brix levels between 10° and 10.5° and for products using 10 percent to 15 percent Citrus reticulata juice before the final rule took effect.

Why the standard changed

In the final rule, FDA said citrus greening disease weakens orange trees and can lead to fruit with lower Brix levels. The agency also cited weather conditions, including hurricanes, as a factor that can reduce the sugar content of oranges.

FDA said comments supporting the change argued that the older 10.5° Brix minimum had become outdated under modern environmental and agricultural conditions. Supporters also said the higher allowance for Citrus reticulata juice better reflects current citrus varieties and gives manufacturers more flexibility.

Some comments opposed the rule, saying a lower Brix standard could reduce sweetness, quality, and nutritional value, and might mislead consumers about what qualifies as orange juice. FDA said it considered those objections and concluded that the difference between 10.5° and 10° Brix is unlikely to have a perceptible or significant impact on flavor, taste, or nutritional value.

On its standards of identity page, FDA said the change allows important flexibility without compromising taste or quality. The agency also pointed consumers to the Nutrition Facts label as the best way to compare sugar content between products.

What it could mean at the store

This is not a recall, and FDA did not announce a change to ingredient labeling rules beyond the updated standard itself. Shoppers may still see cartons labeled as pasteurized orange juice, but some products can now be made under the revised federal definition.

The Federal Register notes that nutrition labels reviewed by the petitioners showed a small sugar difference between juice at 10.5° Brix and juice at 10° Brix. FDA said an 8 oz serving would change from 18 grams of sugar to 17 grams under those examples.

USDA also revised its grade standards for orange juice on November 18, 2025, saying the change would align the federal grade standards with FDA’s standard of identity for pasteurized orange juice. That alignment was intended to prevent discrepancies between the two systems.

For home cooks and grocery shoppers, the practical takeaway is simple. If you compare cartons closely, the most useful details are still the product name, whether it is pasteurized orange juice, and the Nutrition Facts panel. The federal standard has shifted, but the carton may not look dramatically different on the shelf.

Side by side olive oil tastings keep delivering the same lesson: price and brand recognition do not guarantee the best bottle. Recent evaluations from Consumer Reports, ConsumerLab, and Food & Wine each found notable differences in flavor, freshness, and overall quality, even among products sold as extra virgin olive oil.

What the latest olive oil tests found

Food & Wine published a 17 oil supermarket taste test on November 4, 2026, and named Lucini Italia its top pick, according to the publication’s latest roundup. That result stands apart from other testing because it reflects Food & Wine’s own panel, its own samples, and its own scoring process. It should not be blended with older rankings from other outlets as if they came from one competition.

ConsumerLab published a separate evaluation on September 30, 2026, and reported that three of 11 olive oils had flavor or aroma defects that disqualified them as extra virgin in sensory testing, even though all 11 met the minimum chemical requirements. That matters because a bottle can pass lab standards on paper yet still disappoint when tasted.

Consumer Reports, in its earlier broad review of 26 extra virgin olive oils, found that only 11 met its expectations for what high quality extra virgin olive oil should taste like. Its guidance emphasized that fresh fruitiness, bitterness, and pungency are positive signs, while musty, stale, and fermented notes point to problems. The publication also used blind tasting in blue glasses and paired sensory judging with chemical testing.

Taken together, these reports point to a category where freshness and handling matter as much as the name on the front label. For shoppers, that means a trusted habit, reading harvest details when available and treating olive oil as a perishable ingredient, can matter more than sticking with a familiar brand.

Where major brands and store brands fit in

One point in the supplied notes needed correction: Goya was not shown to beat Bertolli, Colavita, or Filippo Berio in the Consumer Reports results. In the published ratings cited in those notes, Goya received 3 out of 5, and so did Filippo Berio, Bertolli, and Colavita. Consumer Reports described some of those middle tier oils as suitable for cooking, but the ratings do not support a claim that Goya outperformed those competing brands.

Consumer Reports did, however, identify budget friendly options in its broader olive oil coverage. One example highlighted in that reporting was Aldi’s Specially Selected Sicilian Extra Virgin Olive Oil, listed at about 50 cents per ounce in that evaluation. That kind of result is part of what makes olive oil testing useful for ordinary grocery shoppers, because lower price does not always mean lower satisfaction.

Consumer Reports also ran a separate tasting of seven Trader Joe’s olive oils. In that comparison, two bottles stood out: Trader Giotto’s 100% Italian President’s Reserve Extra Virgin Olive Oil and Trader Joe’s Sicilian Selezione Extra Virgin Olive Oil. Consumer Reports described those oils as fresher tasting and more complex than the others in that Trader Joe’s lineup, and Tasting Table revisited those recommendations in August 2026.

Those Trader Joe’s prices, $13 for 33.8 fl. oz. for the President’s Reserve and $10 for 16.9 fl. oz. for the Sicilian Selezione, come from the original Consumer Reports coverage and should be treated as historical figures, not verified November 2026 shelf prices.

What home cooks can take from these results

For anyone shopping with taste in mind, the clearest message is that “extra virgin” on the label is not the end of the story. ConsumerLab’s findings show why sensory testing still matters, and Consumer Reports’ descriptions offer a practical tasting guide for home use. Good extra virgin olive oil should show some fruitiness, plus a little bitterness and a peppery bite.

Those traits can be especially noticeable when oil is used raw, in vinaigrettes, over toast, or spooned onto cooked vegetables. Defects like stale, musty, or fermented flavors are harder to hide in those simple uses, which is why side by side tasting can be so revealing in a home kitchen.

Shoppers comparing bottles may also want to separate cooking oil from finishing oil. A midrange bottle that tastes fine in a pan can still be different from a fresher, more complex oil meant for drizzling at the table. The recent round of evaluations does not crown one permanent winner for every store and every season, but it does reinforce a useful rule: buy olive oil by tested quality and flavor, not by label prestige alone.

The CDC’s latest nutrition data puts a familiar lunch staple at the top of the list. In a data brief published October 7, 2026, the agency reported that sandwiches were the leading source of protein for U.S. adults, ahead of poultry, mixed meat dishes, and meat.

That finding comes from the National Health and Nutrition Examination Survey, which looked at what Americans ate during August 2021 through August 2023. For home cooks, it is a useful reminder that protein often comes from full meals and mixed dishes, not just a plain piece of chicken or a scoop of Greek yogurt.

Sandwiches Led Protein Intake for Adults

According to the CDC’s National Center for Health Statistics, adults age 20 and older got 15.5% of their calories from protein on a given day during August 2021 through August 2023. Among adults, sandwiches accounted for 15.6% of total protein intake, making them the top contributor overall. Poultry followed at 9.4%, then mixed meat dishes at 6.4%, meat at 6.0%, and mixed grain dishes at 4.8%.

The report notes that sandwiches in this category include burgers, which helps explain why the number is so high. It is not a ranking of single ingredients alone. Instead, it reflects the foods and dishes people actually reported eating, which can bundle together bread, meat, cheese, eggs, and other protein-containing ingredients in one item.

The age breakdown showed similar patterns. Adults ages 20 to 39 got 16.2% of their protein from sandwiches, while adults ages 40 to 59 got 16.0%. Among adults age 60 and older, sandwiches still ranked first at 14.4%, with poultry second at 8.3% and eggs appearing in the top five at 4.7%.

Youth Showed a Similar Pattern, With One Exception

The CDC found that youth ages 2 to 19 consumed 13.9% of calories from protein on a given day. Among that broad group, sandwiches were also the top protein source at 15.1%, followed by poultry at 11.3%, milk at 7.1%, mixed grain dishes at 6.2%, and pizza at 6.0%.

There was one notable exception. For children ages 2 to 5, milk was the leading protein source at 12.6%, followed by poultry at 11.3% and sandwiches at 9.8%. For older children ages 6 to 11 and adolescents ages 12 to 19, sandwiches moved into the top spot.

The CDC also found that adolescents ages 12 to 19 consumed a higher share of calories from protein, 14.3%, than children ages 6 to 11, who came in at 13.3%. Across all youth, males consumed 14.2% of calories from protein and females consumed 13.5%, according to the report.

What the Findings Mean in a Home Kitchen

One practical takeaway is that protein habits are often built around convenience foods and assembled meals. A turkey sandwich, burger, breakfast sandwich, or chicken sandwich can contribute a meaningful share of daily protein, especially when paired with cheese, eggs, or milk. That helps explain why sandwiches show up so strongly in national intake data.

The CDC also reported that the percentage of calories from protein has edged down over time. Among youth, it fell from 14.8% in 2013 to 2014 to 13.9% in August 2021 through August 2023. Among adults, it moved from 16.1% to 15.5% over the same period.

For cooks planning meals at home, the report does not say sandwiches are the healthiest choice by default. It does show that if Americans want to shift where their protein comes from, lunch and quick assembled meals are an obvious place to start. Swapping in more poultry, eggs, beans, or other plant-based protein foods can change the nutrition profile of a meal without changing the format people already rely on.