The delightful Pret A Manger sandwich shops which have taken Manhattan by storm in the last decade—in the days when they were backed by McDonald's—began in London. When Pret first showed up here, they went a bit screwy: apparently there was just too much mayo for New Yorkers and they overextended themselves and had to close stores. But they recovered—with new financial partners—quite nicely, and are a happy addition to New York City's lunch options. And back home, in London, Pret is more omnipresent than Starbucks is in New York. Why, sometimes you can see three Prets from a roundabout!

And inside the Prets of London… uh, WE AMERICANS [...]

Would YOU eat a mucky fat sandwich?

"It's often said men think about sex every seven seconds. But a study shows that they daydream about sleep and food just as much – if not more."

I have been wondering about Denny's Fried Cheese Melt ever since I first heard of the bread/American cheese/mozzerella sticks concoction earlier this week. Why pair American cheese with the mozzerella sticks, and not something more compatible like, say, provolone? Why does the official image of the sandwich make it seem like the cheese within each layer is completely unmeltable, thus food-styling away one of the biggest competitve advantages of the grilled-cheese sandwich as opposed to, say, a BLT? (Hands up if you thought those were chicken fingers inside the sandwich.) Will the marinara sauce have any spice beyond salt in it? And, perhaps most importantly, how would it stack [...]

Hurley from Lost teaches the Internet how to turn a cupcake into a sandwich. With pictures! If this revelation does not spawn at least four food-truck concepts by the end of the week, we all will have failed.

A series about foods we miss and our quests to recreate them.

I have no idea why the chicken wing was the food to make it out of Buffalo. I mean, I understand the appeal, but its ultimate success is baffling when you consider my beloved hometown’s other signature dish—the beef on weck, which, were this a right world, would be the Buffalo food on every bar menu. It’s a very simple sandwich: roast beef and horseradish, but it’s the roll that’s key. It requires kummelweck, which is hard to find outside of western New York, and that might be what's held the beef on weck back from world domination.

"The quality of sandwiches offered to police during this summer's riots has emerged as one of the top complaints from frontline officers involved in tackling the disorder, a report has revealed…. Officers complained in 'vast numbers' about the choice of sandwich fillings from the catering teams, saying tuna, chicken and egg sandwiches which have a 'limited shelf life’ left them exposed to the risk of food poisoning and were 'disgusting after sitting around in a warm van'."

"They weren’t thinking about fusion per se. They were thinking about New York and approaching terroir, a French concept usually applied to the climate and natural harvest of a given area, in a new way. What ethnic foods had come to co-exist in, and define, the terroir of this city? The answer: Almost every kind. Their take on chicken fra diavolo gets some of its heat from sriracha, an Asian pepper blend. It sits on a slick of un-Italian yogurt." —Frank Bruni's article about Torrisi Italian Specialties in this weekend's Times Magazine starts out seeming like a profiley thing about a hit restaurant, but gets into a more [...]