Restaurant companies employ chefs, nutritionists, and food scientists by the dozens to constantly refine their offerings and develop new ones. Today’s menus at, say, McDonald’s or Taco Bell, Applebee’s or TGI Fridays, will almost definitely look different from those three or five or seven years ago, and not just because prices have inevitably risen. Even a chain’s defining specialties might have been altered (and theoretically improved) in subtle ways.
24/7 Tempo has assembled a list of items that have recently appeared on menus at some of the nation’s favorite chain restaurants. Some are seasonal, especially geared toward summer eating. Others