French fries (North America; sometimes also uncapitalized as "french fries" or simply "fries"), or chips (United Kingdom, Republic of Ireland, and some Commonwealth nations), are pieces of potato that have been Batoned and deep-fried.In areas where "chips" is the common term, "French fries" usually refers to the thinner variant found in US-influenced fast food restaurants, or to the even thinner "shoestring potatoes". In North America "chips" generally means potato chips (called "crisps" in the UK and Ireland), which are deep-fried, very thin, salted slices of potato that are usually served at room temperature. In Australia "chips" refers to any form of fried potato. A more recent hybrid of thicker cross-cut splicings, and generally eaten hot, is "waffle-cut potatoes" (not to be confused with potato waffles made from reconstituted potato).

Something's cooking 17,000 feet over the Nevada desert, and, despite what passing geese may smell, it's not french fries.

Something's cooking 17,000 feet over the Nevada desert, and, despite what passing geese may smell, it's not french fries. It's Green Flight International's BioJet, a 39-year-old Aero Vodochody L-29 Delfin with a single-stage turbojet that was engineered to burn anything from pump gas to home-heating oil.

The taste of McDonald's french fries played a crucial role in the chain's success -- fries are much more profitable than hamburgers -- and was long praised by customers, competitors, and even food critics. For decades McDonald's cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. MmMm tallow!

Frymaster fryers are amazing. If you've ever worked in any kind of short-order cook restaurant equipment environment, you'll know a good Frymaster fryer has your back when the customers are cranky, the manager is freaking, and the french fries and funnel cake orders are piling up like leaves in October. Here's to frymaster fryers.

They're making progress, and soon, jet engine exhaust may smell like french fries.