Topics :: coffee shop
1 thru 10 of 21
Starbucks is testing a latte that it says has the "savory toasty malt" flavor of a foamy mug of stout.
EDGE food writer Laura Grimmer travels across the pond and back in search of the perfect cup of joe. She discovers that what is old is new again, and it doesn’t take a lot of complicated technology for a well-brewed cup of coffee.
While previously we Americans might have been jealous of the British for their dry sense of humor and their gin, we were always confident in one thing: Our food was better. No more. The British culinary scene is not on its way -- it has arrived.
Whether you’ve got a sweet tooth or a caffeine addiction, Concord, New Hampshire offers some charming storefronts worth checking out while you’re en route to the lakes and mountains of the Northeast.
Which has more calories - a small caramel Frappuccino or a similar sized Iced Caffe Mocha? Starting June 25, customers will be able to see calorie counts in Starbucks’ 11,000 U.S. locations.
A Seattle barista says it was all satire, but his anonymous blog that made snarky comments about his boss and the customers he didn’t like got him fired.
Hawaii’s oldest food festival will once again host more than 40 events throughout the 2012 Kona Coffee Cultural Festival slated for November 2-11.
Starbucks Corp. is turning up the heat on the single-serve coffee market, and someone might get burned.
Starbucks purchased the Evolution Fresh brand late last year for $30 million. The California-based company uses fresh fruits and a process called high-pressure pasteurization to make the juice without heating it.
Kohana Coffee announced the introduction of their organic, fair trade "shelf-stable" Cold Brew Coffee Concentrate to the market, the first of its kind in the coffee industry.
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