Sonic started as a single restaurant in Oklahoma in the 1950s and has since grown to over 3,500 locations across 47 states.

I ran out to get my fries at 11 a.m. on a Sunday, and I was able to drive right up to the speaker without waiting.

My medium fry cost $3.25. Despite being the most expensive of the bunch, the container appeared to have the least amount of food.

If you haven't been to Sonic in a while, it might be time to swing through and get yourself some fries. Last year, the chain released its Groovy Fries — crinkle-cut potatoes with a crispy surface akin to the chain's famous tots.

They're quite different from the Sonic fries I remember.

Maybe the idea of having to choose between tots and fries was too much for people. Whatever the case, the fries had a great crunch, even if they were a bit nontraditional.

The ridges are also supposedly ideal for picking up dipping sauces, which I could see as a plus.

Since opening in the 1980s, Culver's has become an old-reliable in the Midwest. The Wisconsin-based chain, which now operates out of 26 states, is known for its Butterburgers, cheese curds, and frozen custard.

Even on a Sunday morning, it was hopping. The parking lot and drive-thru were both packed.

My medium fry from Culver's cost $2.74 and was the only one served in a paper bag instead of a cardboard container. However, I seemed to have gotten a few more fries than I received at Sonic, so I was content.

If you like potato wedges, these may be your top choice. Culver's crinkle-cut fries have a similar soft, creamy interior with a thin outer layer.

Some of my fries had nice crispy edges, but unfortunately, they were few and far between.

However, I let the inconsistency in texture slide a little since the fries are so thick — noticeably larger than the other two — which I bet makes the cooking process more difficult.

Freddy's hasn't been around as long as the other chains — it was founded in 2002 — but it's expanded far beyond its humble beginnings in Wichita, Kansas. It now serves cheese curds, onion rings, and frozen custard in 500 locations across 36 states.

There were a few other Sunday morning customers and diners, but I easily placed my order and patiently waited for my food.

Freddy's medium fries come in an upright container — the biggest of the three — and it seemed absolutely overloaded. For $3.09, I was pleased with the generous portion.

Visually, Freddy's thin fries are very different from the crinkle-cut ones I got at the other chains.

They tasted ever-so-lightly seasoned and almost had a shoestring texture. I'd say they're slightly thinner than a McDonald's fry.

Best of all, each one was delightfully crunchy, just how I like it.

There is truly a french fry for everyone on this list. Although it's difficult to crown one singular winner, I think their distinctions are interesting to note.

Freddy's was my favorite, and if you're also a fan of consistently crispy, shoestring fries, it'll likely be yours as well.

However, if you prefer a thicker wedge-like fry, Culver's is probably your best bet.

Sonic kind of fell into its own unique category, but I guess if you can't decide between a tot and a fry, you now know where to go.

I've used vanilla protein powder to sweeten and add protein to my coffee before, so I knew what to expect with this one. Although I've tried plant-based options, I usually go for whey because I think it blends more easily into liquids.

For this recipe, I used 8 ounces of freshly brewed espresso, a serving of Nutrisystem's Prosync sweet vanilla shake mix (15 grams of protein), ice, and a splash of maple syrup.

I really enjoyed how it tasted, and using a simple flavor like vanilla or chocolate will allow me to change up the recipe when I want to. Unfortunately, the powder did become a little gritty after a couple of minutes.

I've had some incredible Reese's-inspired lattes and love adding peanut butter to coffee-flavored protein shakes, so I was excited to try adding PB2 (a powdered peanut-butter alternative) to my coffee.

It notably has less fat and fewer calories than the spread. A 2-tablespoon serving of peanut butter has 190 calories, but the same serving of PB2 only has 45.

I brewed two espresso shots and added a serving of PB2, some 2% milk, and honey to taste.

If I were to recreate it, I'd use chocolate milk or add chocolate syrup — this recipe definitely needed more sweetener for my tastes.

Egg whites were probably the most intimidating protein-boost option.

I whipped ¼ cup of egg whites (3.6 grams of protein) and used them as a base for ¼ cup of espresso and a splash of maple-flavored oat-milk creamer.

I don't think I whipped my egg whites correctly — they weren't quite as fluffy as they should've been — which made the whole experience a little less pleasant.

But I loved the flavor of this drink, so I'd definitely try it again using a stand mixer or high-speed blender to get really fluffy whites.

I probably wouldn't have thought of it myself, but cottage cheese can be a great protein addition to coffee. I blended a ¼-cup serving of low-fat cottage cheese with a cup of caramel-flavored coffee and a dash of oat milk.

The drink tasted good, but the cottage cheese separated pretty quickly, which was a little unpleasant.

I probably won't use it in regular coffee again, but I'm open to adding a serving of cottage cheese to protein shakes or frozen, blended coffee beverages.

Collagen is naturally found in animals, including humans. But according to Ortiz, our collagen levels tend to diminish after 30.

Powdered collagen peptides typically have about 18 grams of protein per serving and are often flavorless. However, it's important to note that collagen isn't a complete protein source because it doesn't contain all the essential amino acids our body needs. It's best to pair it with other foods and complete protein sources throughout the day.

I added two scoops of Vital Proteins unflavored collagen peptides to 6 ounces of caramel-flavored coffee and topped it off with some maple-flavored oat-milk creamer.

I used a frother to whip everything together, which gave the drink a beautiful ombré effect. Plus, I didn't notice the collagen at all as I enjoyed the cup.

I don't think it's essential to add protein to your coffee — although it's smart to pair your regular cup with a balanced snack or meal to avoid a crash. But I had fun trying the different add-ins.

Collagen powder is my new favorite way to add protein to my morning coffee because it doesn't impact the flavor or drinking experience at all.

I'll keep using scoops of chocolate or vanilla whey protein powder when I want a sweeter cup of Joe, and I'm excited to try most of these recipes again with a few tweaks.

This story was originally published on July 23, 2024, and most recently updated on January 15, 2025.

To pick up my Summer Fridays balm, I headed to Sephora.

There's something luxurious about purchasing skincare and makeup products at high-end retailers, and I enjoyed perusing the varieties of balms on the shelf.

The brand's lip butter balm comes in eight shades/scents: vanilla, sweet mint, pink sugar, iced coffee, vanilla beige, brown sugar, cherry, and poppy.

I went with sweet mint, mostly because it sounded similar to a variety Trader Joe's offers. It also seemed to be the most neutral shade of the bunch, so I thought it would make for a good, fair comparison.

I paid $24 for a 0.5-ounce tube.

As a grocery store, Trader Joe's was a less luxurious, more hectic environment.

However, these lip balms were super convenient to buy since I was already there buying groceries.

I paid $7 for 1.04 ounces of product in two varieties (each 0.5 ounces): vanilla mint and brown sugar.

Far and away, Trader Joe's has the better deal on balm. When broken down, Summer Friday's balm costs $48 an ounce, and Trader Joe's is about $6.73 an ounce.

Both balms came in matte, mint-green squeeze tubes, which I found aesthetically pleasing.

However, Summer Fridays' packaging is slightly thinner, creating a longer tube, and has a contrasting white cap.

Despite the subtle size difference, they both fit easily into small pockets, which is a high priority for me when it comes to lip balms.

The minty balms from Trader Joe's and Summer Fridays smelled very similar to me. In fact, I couldn't tell them apart in a blind smell test.

For both products, I liked the added kick of sweetness to mellow out the tingly mint sensation.

When I glanced at the back of each box, I didn't notice much variance in the balms' formulas. This is especially true for the first-listed ingredients, which typically make up the largest part of a product's makeup.

When I asked dermatologist Toral Vaidya about the formulas, she said that some of the shared ingredients — shea butter, tocopherol (vitamin E), and sodium hyaluronate — make both products similarly effective for hydration.

"Shea butter is a moisturizing agent rich in fatty acids that helps nourish the lips, and vitamin E is an antioxidant that has skin-protecting qualities and also helps the skin retain moisture," she told BI. "Sodium hyaluronate is a humectant and skin-conditioning agent that helps hydrate the lips."

I was able to smoothly apply Summer Fridays and Trader Joe's balms on my bare lips and on top of other products for a glossy finish.

The applicators on both tubes had similar divots that seemed to form the shape of my lips as I used them, which I loved.

The only difference I noticed was that Summer Fridays' formula felt slightly thicker.

I used each balm for a total of three days, leaving some time between for the fairest comparison.

My lips felt similarly hydrated the entire time, and both products showed noticeable improvement in healing my chapped lips.

I found myself applying the Summer Fridays formula less frequently than Trader Joe's balm, but that could've been due to the difference in my schedule those weeks. I was out and about in the cold more while testing the latter.

I completely understand why people rave about Summer Fridays' balm, especially if they've found a signature shade or scent they can't part with. However, when it comes to the basic clear formula, I really couldn't tell the difference between the products.

I'd rather save some money and repurchase the two-pack dupe from Trader Joe's.

The perfect cup of morning coffee often revolves around the bean or blend you use.

For a bold, caramel-tinged flavor this time of year, I chose the classic Eight O'Clock Coffee dark Italian espresso roast.

An Aeropress uses air pressure, fast immersion, and a micro-filter to brew a quick, full-bodied cup of coffee or tea.

The travel version I have, which costs around $50, includes the main appliance, a scoop, a stirrer, paper micro-filters, and a travel mug. Different models range between $40 and $150.

That 2-tablespoon scoop portions out the perfect amount of coffee grounds, so I really didn't need anything else from my kitchen.

To start the process, I put the plunger inside the main casing and pulled it until it was secure at the edge. Then, I flipped everything over and added one scoop of coffee grounds in the designated slot.

Hot water goes on top of the beans, then I used the stirrer to combine everything and ensure an even distribution.

The microfilter is a crucial component of this appliance because it prevents annoying coffee grounds from infiltrating your cup.

I placed one inside the filter cap before twisting it onto the top of the Aeropress. I ensured it was secure before moving on to the next step.

After letting the coffee steep for about two minutes, I flipped the Aeropress over on top of the included travel mug.

You can use any mug for this, but I knew the Aeropress one would be a perfect fit, so I thought it would help reduce any user error.

Then, I pushed the plunger down until the appliance started hissing and stopped dispensing liquid.

The coffee was smooth and caramelly, just how I like it. However, it also had a bit of a bitter aftertaste.

I'm new to using the Aeropress, so I'm not sure if this is typical or due to my own skills.

A regular coffee maker may be old-school, but it works.

I like that you can even preset it so it brews in the morning, and you can find basic models for as little as $20.

Other than the appliance itself, I just needed a filter, the grounds, and some water. For comparison's sake, I used the Aeropress 2-tablespoon scoop to add grounds to the filter.

Once I added the coffee grounds and filled the water compartment, I just hit the "brew" button and let it do its thing.

When my pot is finished with its magic, it sputters and steams (and stops dispensing coffee).

This mug of coffee tasted fine, but it tasted weaker than the others — almost watered down, even though I used the same ratio of beans and water for everything.

After adding 1 tablespoon of creamer, I could visually see the difference in color compared to the other cups.

French presses always seem fancy, but the process is relatively straightforward.

There are luxury models out there, but affordable versions of the basic appliance go for around $10 to $15.

I started by adding a 2-tablespoon scoop of coffee grounds to the bottom of the pitcher.

Like with the Aeropress, I needed to add already hot water to the French press — 200 degrees Fahrenheit is evidently the optimal temperature for this process.

You can heat the water in a kettle, but I just used my microwave.

Once it was heated, I poured it over the coffee grounds in the pitcher.

After one minute, the grounds should float to the top of the water.

I stirred everything with a wooden spoon, then placed the lid and plunger on top and let the pitcher steep for three more minutes.

When it was ready, I slowly plunged my pitcher.

Because this brewing process doesn't use a paper filter, the coffee bean's natural oils have more opportunity to break through, adding dimension to the flavor.

Right away, I could tell this was going to be the boldest cup. With its impressive depth of flavor, the coffee from my French press would be hard to beat.

If you're looking for the quickest option for coffee, a Keurig can't be beat.

The cheapest models start around $50 and larger/newer versions go up from there.

To start, I just popped the top open and added enough water to the basin.

In my experience, though, Keurig machines can be fickle. Although I put 10 ounces of water in my machine, it only dispensed about 8.

I had the same blend of Eight O'Clock Coffee in pod form, so the comparison should be fair.

I turned the Keurig on and popped open the pod compartment. When I closed the compartment, it secured with a click.

After putting my mug under the dispenser, I pushed the start button and walked away while it brewed.

The cup of coffee from my Keurig was fine.

I didn't think I could taste the full flavor of my coffee, but I wouldn't say it tasted was watered down, either — just a little one-dimensional.

A Keurig is always going to be an easy option, but that doesn't necessarily make it the best one.

For me, choosing the best at-home brew was relatively simple. The French press made the darkest cup with the boldest flavor.

I was also glad that my favorite coffee-brewing appliance was the cheapest of the bunch.

The Aeropress cup produced a near-perfect cup, but its slight bitterness landed it in second place.

The classic coffee pot wasn't as impressive, comparatively, and the Keurig was best for efficiency — less so for taste.

Instead of crowding my fridge with holiday-cooking ingredients, I just get two things: Brie and premade dough.

For this recipe, I purchased a wheel of double-creme Brie and a tube of crescent dough from Aldi.

I think it's easier to neatly wrap the dough around the wheeled cheese, but this recipe can also be made with a wedge or slice of Brie.

One of the most difficult parts of this recipe is peeling the paper off the crescent-dough canister and waiting in anticipation for it to pop open with a loud "thwap."

I take half of the dough and lay it out flat on my countertop. If it's perforated — as many crescent doughs are — you'll want to overlap those lines a bit and smooth it out.

The goal is to get the dough as smooth as possible so there are no holes for the cheese to escape through.

After laying out the dough, I place the wheel of Brie directly in the center of the rectangle.

Then, I take the second half of the crescent dough and smooth it out like I did with the first layer.

This rectangle of dough goes on top of the cheese. Be sure to line it up so that the edges of the bottom and top layers of dough come as close to touching as possible.

Before proceeding, I seal any holes between the two sheets of dough and ensure the cheese is securely wrapped.

I think the dough ends up looking a little nicer if I brush it with a quick egg wash before placing it in the air fryer.

Crack one egg into a glass or bowl and add 1 to 2 tablespoons of water. This mixture can be brushed directly on the dough.

I like to line my air-fryer basket with a piece of oiled aluminum foil to prevent any sticking.

Once that's prepped, I place the wrapped cheese inside and cook it at 370 degrees Fahrenheit for 10 minutes.

At that point, I open the basket, flip the doughy disc with a spatula, and pop it back in for another four minutes to ensure both sides are even.

I frequently bake Brie in my oven and toaster oven, which takes closer to 40 minutes (not including prep time). In comparison, this method was absurdly quick, and I enjoyed it right out of the air fryer.

The air-fried dough baked up similarly to how it does in the oven, and there was no noticeable difference in flavor or texture.

Going forward, I'll definitely be using the air fryer for my Brie, especially during the busy holiday season.

If you want to spruce up the dish for a specific event, you can easily add a layer of jam or preserves — sweet, savory, or spicy — on top of the cheese before you cover it.