Hang time

Article Abstract:

Trends show that the coffee industry constantly undergoes changes. McDonald's is redesigning its stores, which are patterned after the current coffee-shop model. Wendy's also introduced an upscale brew by Folgers Gourmet Selections, the centerpiece of the fast food chain's new breakfast strategy. Other innovations in the coffee industry are also discussed.

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The dark age

Article Abstract:

The quality of chocolate is argued to be related to the geographical origin of the cacao beans, and the American Heart Association recognizes the health benefits of dark chocolate. The practices of Canada-based pastry chefs and confectionary expert s Jenn Stone, Dufflet Rosenberg, Rhonda Viani and Chris Goodfellow on using chocolate are also discussed.

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The sweet science

Article Abstract:

Chocolatiers and pastry chefs Cindy and Dominique Duby are practitioners of molecular gastronomy and uses science to develop techniques and products undertaken with University of British Columbia's Faculty of Food Science. The husband-and-wife team's Science Kit and books on chocolate recipes are discussed.

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