While the US grows most of its own potatoes — about 44 billion pounds each year — there's another french fry ingredient that ...

He fried up a batch and we sat at a table dunking them into the sauces. The appeal was instantly, blazingly clear. Simply ...

Steak fries, once widespread, have fallen out of favor with diners in recent years.Credit...Jimena Peck for The New York Times Supported by By David Segal David Segal ate a lot of French fries for ...

Many Lay's potato chip flavors have come and gone over the years, but there are some discontinued concoctions that we wish ...

All are highly divisive examples of one person’s food heaven, another’s culinary hell. Food preferences are deeply personal, ...

based Pacific Valley Foods made good money selling frozen fries and corn on the cob to restaurants ... including the loss of the company’s biggest Chinese customer.

French fries are crucial in how many restaurants ... the chief operating officer of Sunnyside Restaurant Group, says her company also uses a machine to help extend the life of cooking oil at ...

But the most daunting choice facing patrons might just be the potatoes: hash brown or home fries. Even once you order ... (“hash” comes from the French word “hacher,” meaning “to chop”).

If you're wondering why your french fries don't taste the same as a restaurant's, it may have less to do with the potatoes ...