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Why We Always Ended Up at Friendly's
Remembering a dad, a divorce, and weeknights filled with fried cheese and ice cream
Breaking Cheddar Bay Biscuits at Red Lobster
Five diners, four generations, nearly 7,000 calories, one dying chain
The Slow Decline of Middlebrow Chains: A Timeline
An interactive look at the actual data
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How the Garbage Plate Became a Western New York Icon
The Rochester dish is late-night drinking food at its finest
The 12 Best New Restaurants in America
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Food Shows and Movies Coming to Netflix and Hulu in October
A guide to food-focused new arrivals and standbys
In Mexico City, Restaurant Kitchens Turn Into Relief Centers
How free meals fostered community after the earthquake