The Brief

It seems like only yesterday that hacking fast food meant ordering off the menu. The most famous in recent years was the Starbucks pink drink, where customers would order a strawberry acai refresher and substitute the water for coconut milk.

The drink went so viral on social media that Starbucks eventually added it to its permanent menu… making you pay more in the process.

(Let us also not forget The McGangBang (actual name, apparently), which combined a McChicken and a McDouble into one ridiculous sandwich in the 2010s.)

Now, with food influencers trying to outdo each other, menu hacking has gone even further.

Instead of ordering from just one menu and modifying it, now you can order two items and combine them, or even order items from two different fast food chains and mash them up into one meal.

(Driving from one place to another means the result is anything but fast, but hey, this is creativity).

While I’m a little concerned about where this amalgamation could end — Three restaurants? Four? — I figured I’d pull together some hacks that caught my eye, show you how to make them, and then rate them. Call it public service. You’re welcome.

The In-N-Out Patty Melt

The In-N-Out patty melt made with their Flying Dutchman burger and two toasted buns.

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What to order

• One Flying Dutchman 
• Two buns on the side, toasted

The assembly

For the uninitiated, the In-N-Out Flying Dutchman is not a pirate ship but rather two beef patties with a slice of cheese between the patties and on top of them.

It also comes with grilled onions. (It’s my personal favorite of the In-N-Out off-menu items. It's just a great combination of gooey melted cheese and classic In-N-Out hamburger patties.)

Order one of those, and two toasted buns. Now invert the buns — what’s facing the inside on a traditional burger will now be facing outward. (It’s what makes it a patty melt). Finally, carefully peel off the Flying Dutchman from the paper it’s sitting on and place it in between the toasted inverted hamburger buns. Get ready to enjoy a drive-thru version of a diner classic.

Does it work?

A patty melt is at its best when the bread, hamburger patty, onions, and cheese are all griddled together in perfect harmony. Unfortunately, the bun lets this version down.

When I tried it, the bread was dry, whereas on an actual patty melt, all the juices from the onions and meat have had a chance to seep through to the rye or sourdough. This version was fine, though, and if it came cooked as one, it might have yielded a different result.

Score: 6.5/10 There are better versions of this diner classic throughout Los Angeles, but it’s a fun, newer In-N-Out hack that doesn’t involve using grilled onions as a substitute bun for your burger. Oh, and it does double the trash you’d normally produce, but that kind of goes with all these mash ups.

The Baja Blast Float

A McDonald's soft serve cone dipped into the signature Taco Bell soft drink, Baja Blast. Things are about to get messy.

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What to order

• A large Baja Blast from Taco Bell
• A soft serve cone from McDonald's

The assembly

Because you’re dealing with ice cream, it’s best to get the Taco Bell exclusive soda first, so there’s a small amount of time between dunkage of ice cream and soda.

This also allows time to drink some of the soda to somewhere about the halfway to three-quarters point. Why? Because sticking an ice cream cone into a full cup of soda will cause it to overflow. Once the soda is at an acceptable level, scoop the soft serve from the McDonald's cone into the soda and swirl it around at the same time, allowing the ice cream to mix in partly with the soda.

Does it work?

Yes. But a Baja Blast from Taco Bell has been my personal go to drink from The Bell since it was launched in 2004, so I may be a bit biased. The ice cream combination mixed with the citrusy, tropical lime flavor of the soda was really good and comes off as sort of like a millennial version of an orange soda float.

Score: 8/10 Was I questioning my journalistic choices in the parking lot of a Walmart on a Sunday morning as I was slowly dunking and drinking while balancing the Baja Blast to keep it from spilling everywhere? Absolutely. But the end result made me glad that I followed through with it. This would be a great treat just in time for summer.

The In-N-Out/Dave's Hot Chicken Sandwich

A collection of Dave's Hot Chicken, fries and a burger bun with no meat from In-N-Out. This is about to become a sandwich.

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What to order:

• Cheeseburger w/no meat from In-N-Out
• The Two Tender Combo from Dave’s Hot Chicken, OR ask for one tender a la carte if you don’t want the fries and extra tender. The spice level varies depending on preference.
• Honey packets, spread, Dave’s sauce (optional).

The assembly

Ordering the cheeseburger with no meat saves you the question from the attendant at In-N-Out asking if you want the grilled cheese plain or with the veggies, which you absolutely still want, and in some cases, they may not ask you, so better to be on the safe side and order the cheeseburger with no meat. For the Dave’s portion, the first time I asked for one tender they obliged, but looked at me kind of weird (journalism, folks) so the second time I just ordered the #1 combo, which is the two tenders.

Place a tender between the meatless burger and congrats; there’s now an In-N-Out chicken sandwich.

Does it work?

Look, Dave’s Hot Chicken already has a chicken sandwich so there’s absolutely no need for this to happen unless you’re aching for tomato, grilled onions, and Thousand Island dressing to be a part of it. But welcome to the world of fast food influencers, folks. A world where putting a clickbaity title like “In-N-Out Chicken Sandwich?” on a title card in an attempt to rack up views because you think something new has been launched, but in reality, it’s all a ruse.

Score: 7/10 The original concoction of this called for a Chick-fil-A cutlet to be used, but since I don’t eat at Chick-fil-A and prefer a hotter chicken anyway, I opted for a tender from Dave’s. This was fine. Not mind-blowing in any way. Would it have been different if Chick-fil-A chicken were used instead? Probably not. But to each their own. Order the In-N-Out first because the line will probably be long, and it is probably best to be in an area where a place that serves crispy chicken cutlet sandwiches or tenders is somewhat nearby an In-N-Out.

Del Taco Birria Nacho Fries

The contents of a birria quesadilla placed upon an order of Del Taco nacho fries.

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What to order

• Birria quesadilla or birria combo burrito
• Plain crinkle-cut fries or the special nacho cheese fries
• Hot sauce
• Ask for sides of sour cream and jalapeños

The assembly

Scoop the contents out of the quesadilla or burrito onto the fries. The nacho fries are currently a special that Del Taco is running, which is their crinkle-cut fries topped with nacho cheese.

Depending on your preference, the birria quesadilla is just the Del Taco birria and that classic orange shredded cheese they put on, like, 90% of the items at Del Taco. The birria combo burrito comes with birria and refried beans, but I found the chunks of birria in the quesadilla to be more hearty and meaty than the ones in the burrito.

Once the fillings have been placed atop the fries, top with the sour cream, jalapeños, and drizzle the hot sauce of your choosing atop it.

Does it work?

Yes. I got the idea for this from my friend and fellow food writer, Sarah Mosqueda of the L.A. Times. I texted her prior to the assignment to ask if she knew of any under-the-radar menu hacks or mashups that people wouldn’t know about.

She said that while working at an old restaurant of hers, she would bring in Del Taco fries and pour braised lamb over them for a staff meal. While braised lamb from fast food isn’t necessarily a possibility, it got me thinking that Del Taco could be a possibility for a menu hack whereas initially it wasn’t, and specifically their fries or nachos.

Del Taco currently has their recently added birria in tacos, a burrito, in a cup with consomme, and atop nachos. However, they missed an opportunity to place it on their crinkle-cut fries, even though they already offer the fries with ground beef, chicken, and steak.

Score: 7.9/10 The tender beef birria was a great addition to the fries, allowing just enough of the juices to soak up into the crinkle-cut potatoes. Granted, these are light on diced tomatoes or guac, and I did get the smaller, cheaper version of the fries because I was told the larger option with more toppings couldn’t be modified with the birria. Still, it was really good. The pickled jalapeños and sour cream add acidity to help cut through the hearty beef and potatoes.

Behold the Hammer Boi pizza featuring flatty beef patties, pickles, ‘Hammer sauce’ from Hammer Burger, atop a Focaccia Boi pepperoni pizza.

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Mashups for the soul

When all is said and done, the best mash-ups you can support are those your local small businesses create. Post-pandemic, more and more pop-ups and small restaurants are joining forces for special releases and the results are usually home runs. Here are some of my recent favorites:

• The recent Paradise Dynasty/Pho-Holic mash-up, where OC beef pho restaurant Phoholic had a pho xiao long bao at South Coast Plaza’s Paradise Dynasty — an absolutely genius combination that tasted as good as it reads.
  
• The ongoing A’s BBQ/Quarantine Pizza collab at Smorgasburg Los Angeles on Sundays, where East LA pitmaster and sausage king Alan Cruz of A’s BBQ provides his famous al pastor sausages to Quarantine Pizza for an al pastor sausage pizza.
  
• Daniel Castillo of Heritage Barbecue in San Juan Capistrano has been using Burritos La Palma tortillas for his brisket tacos for the past few years.
  

• The recent collaboration between Orange County purveyors, Hammer Burger and Focaccia Boi. Usually in Anaheim, Derek Bracho and his Focaccia Boi pizza has been taking over the kitchen every Wednesday at Loosie’s Pizza in Downtown Santa Ana. Loosie’s also happens to be a stone’s throw from Orange County’s first smash burger truck, now turned restaurant, Hammer Burger.

  The result of this team up? A limited number of slices of The Hammer Boi pizza: flatty beef patties, pickles, ‘Hammer sauce’ from Hammer Burger, atop a Focaccia Boi pepperoni pizza.

The overall verdict

Save the corporate mashups for the influencers just looking for clicks. They’re not struggling. Follow your favorite pop-up, food truck, or small restaurant on social media and be on the lookout for their next collab or mash-up with another local favorite.

Because a pizza burger just might end up being delicious.

Federal forecasters say this year the planet could see the strongest El Niño event on record. It's already being called "Super El Niño" and even "Godzilla El Niño." El Niño is a natural climate pattern that has far-reaching impacts across the planet, potentially affecting hundreds of millions of people.

Where those impacts happen can vary drastically from one El Niño to the next. Here are the basics of what this historic event could bring.

What is El Niño?

El Niño occurs every two to seven years. It develops when a vast amount of water in the eastern Pacific Ocean warms up around the equator. That water releases massive heat, redistributing warmth from the ocean to the atmosphere. That shifts weather patterns around the world.

The flip side of El Niño is a La Niña, which is marked by relatively cool water in the tropical Pacific around the equator. These events are responsible for some of the biggest weather variability the planet experiences.

El Niño is like dropping a rock in a pond, says Daniel Vimont, professor of atmospheric and oceanic sciences at the University of Wisconsin-Madison. "Even though you're not where the rock hit, you still may feel the effects of those waves," he says. "El Niño is the same thing, except it's an enormous rock in our entire Earth's system, and we feel the response."

How strong is it?

Sure, "Godzilla El Niño" is catchy, but technically, NOAA forecasters say this year's El Niño will fall into the "very strong" category. It's measured by the temperature of the ocean in a particular region off South America. The warmer the water, the stronger the El Niño. When that water is more than 2 degrees Celsius warmer than average, it qualifies as a "very strong" El Niño.

The last strong events were in 2015-16, 1997-8 and 1982-83. El Niños typically peak in November and December, but already, this El Niño is the strongest ever measured for this time of year. NOAA forecasters expect it to last through early 2027.

What will the impacts be globally?

All that added heat in the atmosphere raises temperatures globally. El Niño years tend to be the hottest on record. Forecasters say this year may get close to taking the top spot, but it's very likely that temperature records could fall in 2027. The planet is already warmer due to climate change, because emissions from burning fossil fuels are trapping more heat in the atmosphere.

El Niño also shifts rainfall patterns globally, raising the chances for destructive flooding in some parts of the world. Other regions get drier, exacerbating droughts. Both impacts can be catastrophic to agriculture around the world. The United Nations World Food Programme estimates that El Niño could push at least 49 million more people into acute food insecurity by the end of 2027.

What will the impacts be in the U.S.?

In El Niño years, the southern U.S. tends to see more intense rainfall because the jet stream shifts to the south. That raises the risk of floods along rivers and in cities. Still, in the Southwest, more rain could alleviate drought and recharge underground aquifers.

"El Niño tends to juice up those storms so that you get more really strong rain events," says Martin Hoerling, meteorologist and adjunct lecturer at the University of Colorado Boulder. "So if you were running a deficit in your water supply, a big El Niño, especially like the one we're having, can really get you into recovery mode that otherwise might have taken you years."

The northern half of the country gets warmer and drier, something that could exacerbate the current drought in the Intermountain West. Some states experience mixed effects during El Niños, like California. The state saw historic flooding in the 1997-98 El Niño, but was drier than average during the 2015-16 one. Climate experts say the current El Niño is so strong, it's more likely California will experience extreme rain.

El Niños can also lead to fewer hurricanes in the Atlantic Ocean, since it's more difficult for the storms to form. In the Pacific Ocean, hurricanes can get more frequent, fueled by warmer ocean water. Already this year, hurricanes have intensified rapidly in the Pacific, and Hawaii has had close calls with several hurricanes that brought destructive rain and wind.

Can we blame it all on El Niño?

Certain weather changes are common during El Niños, but there are no guarantees that extreme weather events this winter will match those predictions for every region.

"El Niño is like loading the dice," Vimont says. "While we're loading the dice for a certain type of response from El Niño, we still know that in any given year, there are still natural fluctuations that may mask that or cause the response to be slightly different than what we might expect."

In addition to that natural variability, weather events are also being affected by climate change. The most intense storms are already producing more rainfall in most of the U.S., since a warmer atmosphere can hold more water vapor. Heat waves and droughts are also getting more intense due to rising temperatures. Climate experts say El Niño and climate change impacts will both play out this winter, but while El Niño will fade, the effects of climate change will continue.
Copyright 2026 NPR

Fans of Hollywood Burbank Airport have a new way to rag on LAX-ers.

Burbank’s ambitious new terminal building has been completed on time and on budget. The long-awaited structure, known as the Elevate BUR project, is ready for prime time.

It’s slated to open to the public on Oct. 13, with a new entrance at Winona Avenue and Hollywood Way. On Monday, LAist got a look inside.

Why now?

The $1.3 billion terminal is a decade in the making. The project comes from Burbank’s Measure B, which voters passed in 2016.

Burbank Mayor Tamala Takahashi said the new building will replace the terminal that opened in 1930, which will eventually be demolished.

“ The old building is not to code, so it can’t be reused. It’s too close to the airstrip. That’s why we had to do this in the first place,” she said.

The new facility is more than 50% larger. Plus, it has a slate of improvements needed to meet FAA safety standards and state building requirements. That includes new seismic and accessibility features and more runaway space.

The new terminal will have the same 14 gates but with a lot more room.

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The entrance to TSA. Once you're in, you either go left or right to your gate number after screening.

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Takahashi said the new terminal will open up  capacity because all of the gates will be able to accommodate modern planes.

“What that means is that we’re going to have the same number of flights, the same number of planes, the same number of gates, but more people going through the airport every day,” she said.

There’s one thing travelers can count on to stay the same: You’ll still be able to board your plane on the tarmac.

The Hollywood touch

Tyron Hampton, president of the Burbank-Glendale-Pasadena Airport Authority, which owns the airport, said it’s time everyone knows about L.A.’s best insider tip for flying.

“ This is no longer a secret,” he said. “We want people to come here. We want people to see this experience.”

Hampton said the new building has space for more amenities, which feature local retailers like Jones Coffee and Octavia’s Bookshelf.

The specs on the ceiling are supposed to mirror one of Marilyn Monroe's dresses.

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Art is also woven into the design. Brent Kelley, who worked on the architecture at Corgan, said one of their themes was classic Hollywood.

For example, small dots on the ceiling are meant to evoke Marilyn Monroe’s glimmering dress during her iconic “Happy Birthday, Mr. President” moment.

A “silver screen” canopy extends across the building outside, alongside an installation that honors the time the buildings were covered in camouflage during World War II.

California State University is betting that artificial intelligence will transform the workplace — and that its 470,000 students need to learn how to use it before they graduate.

Last year, CSU became the nation’s first public university system to pay for students’ access to ChatGPT Edu. It has awarded over $3 million in grants for faculty to experiment with how to use AI in classrooms. Several campuses now train students in how to responsibly use the technology.

Those measures are all pieces of CSU’s strategy to prepare students for a future labor market reshaped by AI. But the investment in AI has come under criticism from some CSU faculty, and some students remain skeptical of the value of knowing how to use AI even as most are concerned the developing technology will threaten their chances of landing a job and keeping it.

The success of CSU’s AI strategy will depend on the extent to which AI affects the workforce that today’s college students will soon enter.

Hiring is frozen in many sectors right now as employers wait to see the true extent artificial intelligence will change the labor market, said Eric Bettinger, a leading education economist with Stanford Graduate School of Education. But it’s not clear if the slowdown in the labor market can be attributed to AI.

As with previous emerging technologies, AI is forcing employers to decide whether they should replace workers with the technology, or hire more employees who can leverage AI to be more productive, Bettinger said.

New graduates are facing a difficult labor market, considering the unemployment rate for this population has steadily risen since 2022, according to the Federal Reserve Bank of New York.

“The reality is that the world outside of school isn’t slowing down, and we need to prepare our students for that reality,” James Frazee, San Diego State University’s vice president for information technology, told EdSource.

Students worry AI is taking their future jobs

Ismaeel Malik, a San Jose State University justice studies student, said he worries about AI taking over jobs in his desired field.

“Entry-level jobs are work that people don’t want to do,” Malik, who will graduate next spring, told EdSource. Malik said he doesn’t think AI proficiency will make it easier to win a position out of college.

Other San Jose State students who spoke with EdSource say they think some majors will be more affected than others. San Jose State prenursing student Jade Goodewin said the “hands-on” part of her preferred future career seems fairly AI-proof. But second-year student Vien Tang, who is studying advertising, said that AI could replace some of the work of entry-level jobs in the advertising industry.

“It’s definitely a possibility, because I think a lot of companies try to cut costs,” Tang said. “There’s a likelihood of that happening.”

Given SJSU’s proximity to Silicon Valley and many companies whose technologies are reshaping the workforce, the university hopes to be a leader in AI adoption, said Sandra Hirsh, special assistant to the university’s provost for AI initiatives.

“We need to be preparing students with whatever the latest opportunities are, but also prepare students for the fact that change and evolution are going to continue to happen,” she said.

Hirsh said companies want graduates to have a basic understanding of AI and how to use it in their work. Despite the nebulous changes happening in the job market, companies that hire SJSU graduates have told university leaders that students also need skills in leadership, inventiveness and ethics.

The CSU system is paying $13 million a year to provide ChatGPT Edu to all 470,000 CSU students.

Artur Gafurov, president of the California State Student Association and a fourth-year student at San Jose State, said many students appreciate access to AI tools like ChatGPT Edu, but don’t necessarily know how to use them responsibly and effectively.

“I know a lot of students who are taking it upon themselves to learn a bit more about the tool and restrict themselves with how they use it,” Gafurov said.

Some question the value of AI initiatives 

Other private and public universities have signed agreements with companies such as OpenAI to give students access to large language models, including ChatGPT Edu. Large public university systems, such as State University of New York, have also developed systemwide AI policies, and some colleges, such as Northwestern University, have launched AI majors.

But not everyone at CSU has embraced the growing use of AI on campuses. Some professors pushed back on the OpenAI deal after CSU signed it in early 2025. Martha Lincoln, an anthropology professor at San Francisco State University, said CSU administrators did not clearly explain how AI would be used on campuses and in classrooms by students.

“What will students be doing with AI that’s so valuable? If it’s so valuable to them professionally, educationally, where is that value and what does it look like?” Lincoln said.

Martha Kenney, a professor in the SFSU Department of Women and Gender Studies, said CSU’s claims that AI is helping prepare students for the changing labor market are dubious because the university has not clearly identified skills young people should develop for their future careers.

“It’s possible it has no use for our students in this way,” Kenney said.

According to an OpenAI spokesperson, ChatGPT Edu provides students with access to the company’s latest large language model, and includes plug-ins that students and faculty can use to personalize their accounts for teaching and learning.

University officials say providing access to tools like ChatGPT is essential to prevent a digital divide for CSU students who may not be able to afford subscriptions to these technologies.

“We believe we’re doing the right thing to serve our mission to prepare our students for the future workforce,” said Ed Clark, CSU’s chief information officer.

The future workforce

Erika McEntarfer, the former commissioner of the Bureau of Labor Statistics and a policy fellow at the Stanford Institute for Economic Policy Research, said some experts in recent years have forecast that AI would wipe out white-collar workers’ jobs. There’s little evidence that has happened, she said.

It’s difficult for universities to predict which skills will be in demand in the future, she said, but colleges should prepare their students for disruptions to their careers. She noted that roughly 60% of today’s jobs didn’t exist in 1940.

Universities need to prepare students for a tough labor market, and not just because of AI, McEntarfer said. The recent rise in the unemployment rate among new graduates started before ChatGPT was introduced in 2022, she said.

McEntarfer’s advice to recent or soon-to-be graduates is to develop skills that make you a good “human” worker, such as small talk, showing up to work on time and meeting the needs of company leaders.

“With AI you need to make sure you’re using it as a personal trainer, not a human forklift,” McEntarfer advised future college graduates. “Hopefully that’s what colleges are doing.”

Mariana Sanchez is a fourth-year journalism major at San Jose State University and a member of the EdSource California Student Journalism Corps.

This story was originally published by EdSource.