Word: flavors
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...savory recipes. Lawson applauds their arrival in America, saying "If you bake, you're really limiting yourself by using just white or brown sugar. And if you're an adult with a sweet tooth, you want something that's more than sweet. You want something with strength and flavor." She loves to use a light muscovado sugar for her butterscotch layer cake ("You get the butterscotch flavor by doing nothing except using that sugar") or for marinades ("The big flavor of smoky muscovado is brilliant for barbecue...
Forget Cherry Garcia, Chunky Monkey and Rainforest Crunch. The next hot new flavor at Ben & Jerry's Homemade could be called Lock-'n'-Load Rocky Road. The quirky maker of superpremium ice cream began the new year by scooping up gun-industry executive Perry Odak to fill a two-month vacancy as its new CEO. Odak most recently was chief operating officer of U.S. Repeating Arms Co., the maker of Winchester rifles, and he brings 25 years of consumer-marketing savvy to Ben & Jerry's (est. 1996 sales: $175 million), which could sorely use some executive firepower...
...been chemically altered by the addition of hydrogen atoms. Those oils are loved by restaurateurs because they can be repeatedly reheated without breaking down and by food processors because they're resistant to rancidity. They also provide much of the comfort in comfort food, accounting for everything from the flavor of chips to the flaky layering of croissants to the stubborn moistness of muffins...
Everybody you meet at Apple will echo that precise sentiment, in almost Stepford-like unison. Not only have they all drunk the Kool-Aid; they all have the same favorite flavor. They're on a hot streak, and they know it. ("The Sony guys are over there across the street with binoculars," jokes a senior vice president. "They rented space on the fourth floor." High-tech trash talk!) It's almost eerie: Apple employees all like one another, and they have a strong sense that they are the chosen of the earth, and they're not going...
...small plastic hand pump to create a partial vacuum inside the bottle. RESERVE ($190) introduces a layer of inert gas over the wine, keeping air out and wine drinkable for six days. The PEK WINE STEWARD ($219), right, uses inert gas and temperature control to keep wine full of flavor for up to two weeks...