Word: scooped
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Dates: during 2000-2009
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There are a lot of different factors Micheale Kester has to juggle when she invents your next scoop of ice cream. Right now she's not as concerned about flavor or texture--although those are important--as she is about architecture. Kester, a food technologist in the Burbank, Calif., labs of ice cream giant Baskin-Robbins, has been fooling around with an idea for a flavor she calls Cinnamon Bun, but first she has to make sure the stuff will hold together. If you're not careful with the size and number of your chips, nuts or bun bits--what...
...better or worse, RZA’s presence has made the soundtrack’s ethos more Ghost Dog than Reservoir Dogs. Sonny Chiba should be proud that his legacy has paid off so handsomely. —Scoop A. Wasserstein
Having such a wide array of spices is worth the space the rack takes up, he claims. “At the dining hall, you just scoop and put it on your plate, but when we order in food, I can doctor it up. I can add crushed red pepper to Tommy’s pizza or spice up some Dinty Moore stew. It feels better when you have the option of doing a lot of things with your food. You can open a can of something and make it better...
...nightfall in many places, time seemed to be moving backward, back to the days of candlelight and carriages and cigar boxes as cash registers, when ice cream sold for a nickel a scoop. As it grew darker, many of the bars in New York City even went back to the days when people were allowed to smoke indoors, in the belief that the police had better things to worry about than enforcing the new ban. Tourists curled up on the street in Times Square, on library steps and in hotel ballrooms; city residents slept on their roofs, where...
...missed that one. But today, lesson learned, Ducey, 39, is well on his way to doing for ice cream what Starbucks did for coffee. The challenge is similar: Americans spend about $9 billion a year on ice cream in places 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...