This week's hot, hot, hot food news went in every direction imaginable - from the construction of a churro pyramid to Forbes' 30 Under 30 foodies, and everything in between.
Get the details on these stories and more up ahead!
This year's Forbes' 30 Under 30 list has been released, and of course, some of the most notable names in food and drink were included.
Among them was Cosme's Daniela Sotto-Innes, Sophie Milrom of EatPops, and many other young, fresh faces on the food scene. Check out the full list of inspiring individuals here.
This week, fast food chain Wendy's made headlines for reasons other than their burgers and fries.
Though the tweets have since been deleted, the chain engaged in a Twitter battle with an anti-customer who wanted to question their "fresh, never frozen beef". The company - or the quick fingers running the company's social media account - even went so far as to tweet a meme that has been regarded as a "hate symbol". Since the incident, the chain has been apologizing to each user individually.
This week, we got word of a new restaurant concept that's changing the face of food allergies for its patrons.
Zero8, in Montreal, prides itself on offering food free of the most common food allergens, such as soy, gluten, dairy and much more. Owner Dominique Dion was inspired after he, himself, developed dairy and gluten allergies. Now, Dion hopes to create a whole line of similar restaurants, and even started to crowdfund to make it happen.
A new, horrifying study proves that Americans will settle for sub-par tacos on any given day.
Instead of indulging in greasy burgers and fries at fast food favorite Jack in the Box, customers are most likely to get the tacos. The confusing menu item results in more than 554 million tacos being consumed annually. The study is even more confusing because many of the taco fans described them as "nasty", "soggy", and "vile'. (Go figure.)
Dominique Ansel, known for his infamous and decadent Cronut, released a new churro pyramid worthy enough to bring to abuela's for dessert.
Ansel recreated the usually cylindrical-shaped sweets by making two pyramids and intertwining them into one, for a creation known as the Churro Duo. Each Duo is fried to order, and dusted partly with black sesame and black sugar, and partly with white sesame and cinnamon sugar. The creation, which made its debut in the Japan location, is served with a side of caramel dipping sauce, to put your sweet tooth way over the edge.