McDonald's Angus Chipotle BBQ Bacon

McDonald's has jumped on the Chipotle flavoring bandwagon with their new Angus Chipotle BBQ Bacon burger
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It features a 1/3 pound Angus patty 'smothered in sensationally sweet 'n smoky Chipotle BBQ saude," with red onions, pickles and 2 slices of American cheese, and bacon on a sesame seed bun.

It is the highest calorie burger in McDonald's Angus line yet at 800.  Also, like the other Angus burgers it has 2 grams of those pesky Trans Fats.  The rest of the nutritional info is below.

"The new Chipotle BBQ Bacon Angus Third Pounder deliciously combines the bold flavors of tangy barbecue, smoky Chipotle peppers, premium toppings, and the Angus beef our customers have come to love—now offered with the great value, quality, and convenience they have come to expect from McDonald's," says Marta Fearon, director of U.S. Marketing for McDonald's USA. "And by offering consumers a Snack Wrap or Third Pound burger option, customers can choose how they experience this new bold Angus flavor."

Will A K-Cup Help Starbucks Rule the Coffee World?

Photo: itspaulkelly, Flickr

Starbucks may be about to take on the single-cup coffee market. The ever-expanding giant of joe is rumored to be in talks to partner with Green Mountain Coffee, the company behind the trademarked K-Cups, those cute, convenient little single-serve portions that are used in Keurig coffeemakers, reports the New York Post. Green Mountain already reps Newman's Own, Folgers, Caribou Coffee, and Donut House K-Cups, and adding Starbucks one-cup brews would be a very showy feather in its cap. And for Starbucks? We can only guess that world domination of the caffeineated set is not far behind, one cup at a time.

Art, for Peanut Butter's Sake

Peanut butter sandwich museumPhoto: Theresa Raffetto for Peanut Butter & Co.

A passion for peanut butter can drive a person to do crazy things -- eat entire jars in one sitting (I'm looking at you, boss); leave the safety of a hiding spot for Reese's Pieces (it's ok, it all turned out okay for E.T. in the end); or, in the case of Lee Zalben, open a shop that sells peanut butter in a variety of palate-bending flavors.

In the 13 years since Zalben first introduced Peanut Butter & Co. to New York City, he's continued to reinvent the PB&J. Last year, he challenged himself to create a new peanut butter sandwich for every day of the year. He did it, and 365 exotic, clever and downright crazy concoctions later, the idea for Nutropolitan -- "the world's first PB&J art exhibit" -- was born.

The Nutropolitan Museum of Art -- a three-day pop-up art gallery featuring images of some of Zalben's sandwich creations -- is the product of Zalben's peanut-butter know-how, food stylist Patty White's execution, and photographer Theresa Raffetto's artful lens. Just in time for National Peanut Month, Zalben, together with the National Peanut Board and Openhouse Gallery, is putting his artwork on display.

New Potatoes Developed to Make Better Potato Chips

potato chipsPhoto: Jupiterimages

Americans love their potato chips -- in fact, about 13 percent of the nation's potatoes become them. Now, thanks to Cornell's potato-breeding program, we'll soon have two new varieties designed specifically for chip-making, reports The Cornell News Service.

Waneta and Lamoka potatoes, named after two twin lakes in the Finger Lakes region that Cornell calls home, both have long storage life and an appealing color when sliced. Since potatoes are usually harvested in the fall but don't head for the chipper till spring, it's important to have a potato that stores well. These new varieties are also resistant to common potato diseases in the area: golden nematode, which infects roots, and scab, which forms pits in the root vegetable.