Much like summer, small insects, and life in general, McDonald's French fries probably seemed better in the days of yore. It could be this has been a silent conviction of yours, or maybe a sore point and the source of a lot of bitterness over the years. But either way, it turns out this isn't just your nostalgia: The fries have changed -- and arguably for the worse.
On a recent episode of his podcast "Revisionist History," Malcolm Gladwell reached deep into the fry carton of the past as he explained that in 1992 the fast-food giant changed the recipe for what's largely considered the crisp, gold standard of fast-food sides. He explained:
"They went from frying them in beef tallow to frying them in some combination of vegetable oil. And as you dig into this, what you realize is that that is not an inconsequential move. It's not like when you're frying an egg where it doesn't really matter what you fry it in. A fried egg is a fried egg. A French fry is a combination of a potato and some kind of cooking element. The thing you fry it in becomes a constituent part of the fry."