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!

Project centers on a frustrated temp secretary who embarks on a yearlong culinary quest to cook all 524 recipes in Child's "Mastering the Art of French Cooking." She chronicles her trials and tribulations in a blog that catches on with the food crowd. But, why not Dan Aykroyd?

Fatty foods high in compounds called advanced glycation end products (AGEs) cooked at high temperatures -- such as hamburgers and french fries -- cause a short-lived but significant dysfunction in blood vessel dilation that can lead to heart disease,

French food is always elegant and refined. The masterpieces of royal cooks have become a signature in French cooking. The world’s greatest chefs were masters of French cooking or cuisine. French cuisine is also noted for the diverse food preparation coming from the 26 different French regions. French cooking and techniques have greatly..

Why does biofuel make people think that they are doing something good for the environment. I agree that turning the used cooking oil from Macdonald's French Fries is a good thing, but turning our food supply into fuel for our vehicles is that really the smart thing to do?

French cuisine is a style of cooking derived from the nation of France. Arguably considered to be the world's most refined cuisine, it evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with the famous chef of Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême.French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France.Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.