Here some Cheddar News headlines that are Good2Know.
KFC DOUBLES DOWN
KFC is doubling down on the Double Down. The sandwich replaces buns with two filets of fried chicken and stacks cheese, two strips of bacon, and mayo or spicy sauce in between. The Double Down first came out on April's Fools day in 2010, but it was no joke, as over 10 million sandwiches were sold. Then, in 2014, the chain brought it back a second time. Now nearly a decade later, it's back, but only for a limited time (four weeks to be exact). So get one while you still can, because who knows when it'll come back.
SWISS-LESS TOBLERONE
Next time you have a toblerone you may notice a few things different about it. The packaging no longer claims to be "of Switzerland" after the company decided to shift some production from Switzerland to Slovakia starting in July, which also means scrapping the famous triangle peak logo depicting the iconic Swiss mountains.
Why even make the branding changes if it's still partially made in Switzerland?
Well, that's because the country passed a law, called the 'swissness act', that requires products to meet specific criteria, like milk and dairy products must be made 100 percent in the country in order to use Swiss symbols or call themselves Swiss-made.
Discover Ting, the sensor proven to help detect the electrical hazards hiding inside your walls. Just one plug helps protect your entire home and family 24/7.
The author and philanthropist MacKenzie Scott revealed $7.1 billion in donations to nonprofits in 2025 Tuesday, marking a significant increase in her annual giving from recent years. Scott acknowledged donating $2.6 billion in 2024 and $2.1 billion in 2023. The gifts this year bring her total giving since 2019 to $26.3 billion. Scott acknowledged the donations in an essay on her website. Scott’s donations have captured the attention of nonprofits and other charitable funders because they come with no strings attached and are often very large compared to the annual budgets of the recipient organizations
Thailand's Chacha Singsuwan turns fish sauce and lobster butter into award-winning cocktails. Discover how her zero-waste approach is redefining mixology.
