Are organic and local ingredients already so five minutes ago? Top chefs are getting press for concocting dishes made with scary-sounding chemicals.

This is a true story: I've been afraid of trans fats for years and years... long before I'd ever heard the words or knew what they meant.

Years ago, I remember grimacing in distaste when a friend, who grew up in the Southern Appalachian Mountains, told me he sprinkles salt on his watermelon before he eats it. Now this friend isn't necessarily known for his culinary prowess (on another occasion he shared with me that his family used to fry leftover Krispy Kreme donuts in butter and serve them with ice cream), but he might have been ahead of his time when it comes to the salty watermelon.

Do most Americans want four patties, four slices of cheese and four strips of bacon on a burger?

Absolutely, say the food pushers spokespeople for U.S. restaurant chains.