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...part of the bulging cornucopia of ersatz sweets that is helping change the way millions of Americans snack. Catering to adherents of the high-protein, low-carbohydrate Atkins diet, foodmakers are filling out the $40 billion diet industry with alternative versions of their favorite sins, from marshmallows and margarita mix to biscotti and beer. And thanks to increasingly successful formulations of sugar substitutes, many members of this new generation of munchie killers are downright delicious. "They've come to my rescue," says Dallas resident Frank Edwards of Da Vinci Gourmet's sugar-free flavored syrups...

Author: /time Magazine | Title: Snacks Go Low Carb | 8/18/2003 | See Source »

Damn it, religion is so beautiful. It’s not just the beauty in the stained glass of churches, the golden domes of mosques or the embroidered Torah scrolls. It’s in the faces of believers, illuminated by a mix of comfort and ecstasy. They are seeing into another world. They belong...

Author: By Sarah M. Seltzer, | Title: Unblind to Faith | 8/15/2003 | See Source »

...serendipitous meeting of art and commerce is "a big wow," according to Susan Ciulla, vice president of merchandising for office-supply giant Staples. She won't disclose sales figures, but Ciulla says the clock, which retails for $8.98, is already "the best-selling one Staples has in its mix." And its high profile in the movie might well give it a boost...

Author: /time Magazine | Title: Marketing: Cue the Stapler! | 8/11/2003 | See Source »

...like scoop shops and restaurants, a figure that hasn't budged much since the late 1990s. Yet Ducey, CEO of Cold Stone Creamery, has turned the company into the nation's fastest-growing ice cream franchise. How? Cold Stone custom-blends high-quality ice cream with your choice of "mix-ins" (cherry pie filling with Reese's Peanut Butter Cups, anyone?) in an attractive and entertaining atmosphere...

Author: /time Magazine | Title: Franchising: Hot Ice Cream | 8/11/2003 | See Source »

Steve's Ice Cream in Boston popularized the mix-in in the 1970s, and today two other growing chains--Marble Slab Creamery, which is based in Houston, and MaggieMoo's Ice Cream & Treatery, based in Columbia, Md.--employ similar ingredients and theatrics. But both trail Cold Stone in revenue and number of shops. Why? Ducey sets aggressive goals and then has his top managers--who hail from organizations like McDonald's--sprint after them. Cold Stone also knows how to mix up the mix-in, as in a Survivor-inspired promotion two years ago that combined ice cream with chocolate...

Author: /time Magazine | Title: Franchising: Hot Ice Cream | 8/11/2003 | See Source »

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