Word: flavors
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...Others seem mystified by the choice to eliminate one of the chain's key identifying features. "The former typeface definitely better reflected Ikea's design philosophy, giving it a very special, unique flavor that actually fit the company's style," says Vitaly Friedman, editor in chief of the online Smashing Magazine, which is dedicated to Web design. "With Verdana being used all across the Web, Ikea's image not only loses originality, but also credibility and the reputation that the company has built since the 1940s...
...explode?" - was "What percentage of your profit goes to science?" About 15% to 25%, the CEO explained. "That's very good," Chu said with a sigh. The entire visit reminded Chu of the futuristic spirit he loved at Bell Labs. "This was a power company, but it had the flavor of a high-tech company," he told me later. "They're looking at the long view." In short, they're Wayne Gretzky - and Chu is obviously worried that we're not, that we've lost our ability to focus on long-term problems...
...Pupils work like commis chefs, learning how to brunoise-cut courgettes into perfect tiny cubes to maximize flavor. They make a stock with pea pods (which pureed and served with ricotta makes an instant summer soup). There's detailed instruction on using up leftovers (sea-bass trimmings are transformed into a tartare with lime, coconut milk and chili) and on how to finish an emulsion sauce without it curdling (it involves using cream whipped over ice). Students then get to sit and eat the spoils of their labor. (Watch TIME's video "Bocuse d'Or: Americans in a French Food...
What's the difference between white cheddar and yellow cheddar? Yellow cheddar has had a natural plant-based coloring added to it called annatto, which comes from a South American plant. It doesn't affect the flavor or texture. It's not a chemical. People's preference for white versus yellow is mostly cultural. Wisconsin is yellow cheddar territory. Vermont is white cheddar. We have some shops out in Ohio, and the idea of selling white cheddar there is crazy. But there is no intrinsic difference...
...traditional English style, in a big 30- to 50-lb. wheel, not in a block. The wheel is wrapped in cheesecloth and sealed with melted lard or some sort of oil. It's aged in a room on a wood shelf for nine to 14 months. The flavor development is totally different from cheddar that you would, say, grate on an omelet. It's drier, more crumbly and the flavor is nutty. It has a lot of caramelized toffee flavors to it. It's not sharp. People love...