Latest news with #seasonal
Fast Company
21-07-2025
- Business
- Fast Company
Pumpkin Spice Latte returns to Starbucks on Aug. 26
Want a little autumn in your August? You're in luck. Starbucks said Monday that its Pumpkin Spice Latte will return to store menus in the U.S. and Canada on Aug. 26. The Pumpkin Spice Latte is Starbucks' most popular seasonal beverage, with hundreds of millions sold since the espresso drink's 2003 launch. It's also produced a host of imitations. Dunkin' introduced pumpkin-flavored drinks in 2007; it will beat Starbucks to market this year when its fall menu debuts on Aug. 20. McDonald's introduced a pumpkin spice latte in 2013. Here's a look at the Pumpkin Spice Latte by the numbers: — 100: Number of Starbucks stores that sold the Pumpkin Spice Latte during a test run in Vancouver and Washington in 2003. The following year it launched nationally. — 79: Number of markets where Starbucks sold the Pumpkin Spice Latte in 2024. At the time, the company had stores in 85 markets around the world. It now operates in 88 markets. — $36.2 billion: Starbucks' net revenue in its 2024 fiscal year, which ended last September. Starbucks' net revenue was $4.1 billion in 2003, when the Pumpkin Spice Latte first went on sale. — 33.8%: Increase in mentions of pumpkin spice on U.S. menus between the fall of 2014 and the fall of 2024, according to Technomic. — 4: Number of spices in McCormick's Pumpkin Pie Spice. They are cinnamon, ginger, nutmeg and allspice. — 2022: The year Merriam-Webster added 'pumpkin spice' to the dictionary. Less common, it said, is the term 'pumpkin pie spice.' — 3: The Pumpkin Spice Latte was the third seasonal beverage introduced by Starbucks, after the Eggnog Latte and the Peppermint Mocha. — Sept. 8: Date the Pumpkin Spice Latte went on sale in 2015. The on-sale date has edged earlier since then. — 24%: Amount foot traffic rose at U.S. Starbucks last year on Aug. 22, the day the Pumpkin Spice Latte went on sale, according to The company compared traffic that Thursday to the previous eight Thursdays. — 45.5%: Amount foot traffic rose at Starbucks stores in North Dakota on Aug. 22, 2024, the most of any state, according to Foot traffic in Mississippi rose the least, at 4.8%. — 42,000: Number of members of the Leaf Rakers Society, a private Facebook group Starbucks created in 2018 to celebrate fall all year long.
Associated Press
21-07-2025
- Business
- Associated Press
A look at Starbucks and its Pumpkin Spice Latte, which returns to US menus Aug. 26
Want a little autumn in your August? You're in luck. Starbucks said Monday that its Pumpkin Spice Latte will return to store menus in the U.S. and Canada on Aug. 26. The Pumpkin Spice Latte is Starbucks' most popular seasonal beverage, with hundreds of millions sold since the espresso drink's 2003 launch. It's also produced a host of imitations; Dunkin' introduced pumpkin-flavored drinks in 2007, while McDonald's brought them to its menu in 2013. Here's a look at the Pumpkin Spice Latte by the numbers: — 100: Number of Starbucks stores that sold the Pumpkin Spice Latte during a test run in Vancouver and Washington in 2003. The following year it launched nationally. — 79: Number of markets where Starbucks sold the Pumpkin Spice Latte in 2024. The company has stores in 85 markets around the world. — $36.2 billion: Starbucks' net revenue in its 2024 fiscal year, which ended last September. Starbucks' net revenue was $4.1 billion in 2003, when the Pumpkin Spiace Latte first went on sale. — 33.8%: Increase in mentions of pumpkin spice on U.S. menus between the fall of 2014 and the fall of 2024, according to Technomic. — 4: Number of spices in McCormick's Pumpkin Pie Spice. They are cinnamon, ginger, nutmeg and allspice. — 2022: The year Merriam-Webster added 'pumpkin spice' to the dictionary. Less common, it said, is the term 'pumpkin pie spice.' — 3: The Pumpkin Spice Latte was the third seasonal beverage introduced by Starbucks, after the Eggnog Latte and the Peppermint Mocha. — Sept. 8: Date the Pumpkin Spice Latte went on sale in 2015. The on-sale date has edged earlier since then. — 24%: Amount foot traffic rose at U.S. Starbucks last year on Aug. 22, the day the Pumpkin Spice Latte went on sale, according to The company compared traffic that Thursday to the previous eight Thursdays. — 45.5%: Amount foot traffic rose at Starbucks stores in North Dakota on Aug. 22, 2024, the most of any state, according to Foot traffic in Mississippi rose the least, at 4.8%. — 42,000: Number of members of the Leaf Rakers Society, a private Facebook group Starbucks created in 2018 to celebrate fall all year long.
CTV News
18-07-2025
- Climate
- CTV News
Sunny start to Friday, but it's a weekend filled with active weather
Temperatures on Friday and Saturday will be on the low side of seasonal, and it seems our chances of rain only intensify for Monday and Tuesday.
CBC
16-07-2025
- Climate
- CBC
Riley Laychuk's Manitoba forecast for Wednesday, July 16, 2025
Temperatures across the province remain cooler than seasonal for this time of year. High pressure moving in from Saskatchewan will lead to sunnier skies.
CNET
14-07-2025
- General
- CNET
Are You Seasoning Your Meat Too Soon? I Asked Chefs About the 7 Biggest Grilling Mistakes
If you feel like you're still winging it every time you fire up the grill, you're not alone. Unlike stovetop cooking, grilling is a seasonal sport. It hinges on sunny skies and more daylight, which means the window for outdoor cooking practice is limited in many parts of the country. Even if you feel like you have the hang of the hibachi, you may be underwhelmed by your own efforts and wondering why your steaks are subpar and your burgers are just OK. It could be one of several common grilling mistakes that include moving meat too much once it's on the grill, seasoning too early and not properly cleaning the grates. To find out what the biggest grilling blunders are and how to avoid them, I spoke with experts on the matter -- chefs. Here are seven grilling mistakes you might be making, with suggestions on how to beef up your grilling game. 1. Not properly cleaning your grill grates We have a guide to cleaning your grill, a task you should complete after every session. Taylor Martin/CNET Before you even get the heat going, consider the condition of your grill grates. Last year's caked-on proteins don't count as extra seasoning and may be contributing to off flavors and textures. "It is essential to prepare your grill surface prior to cooking by properly cleaning it and lightly oiling it," says Brian Sullivan, executive chef and vice president of Culinary & Beverage Innovation at Red Robin. "If your grill grates are dirty or your grill surface is dry, your meat and vegetables can stick or develop an uneven sear," he says. "You should preheat your grill for 10 to 15 minutes and utilize a grill brush to remove residue." Use a pair of grill tongs and a paper towel or clean cloth to apply a light coating of a neutral, high heat cooking oil such as avocado or canola to the grates. 2. Not pre-heating properly Preheating your grill is essential for achieving that coveted crust without overcooking the meat. David Watsky/CNET Speaking of pre-heating, do it like you mean it, regardless of whether your grates need cleaning. "A cold or unevenly heated grill causes food to stick, cook unevenly or dry out," says Chef Antimo DiMeo of Bardea Restaurant Group in Wilmington, Delaware. "You also miss out on proper searing and it's that crust that equals flavor when you grill." DiMeo suggests preheating your grill for at least 10 to 15 minutes with the lid closed until it reaches the proper cooking temperature, usually 450 to 500°F for high heat. The heat will decline somewhat once you open the lid. 3. Seasoning too soon You don't need to season your meat hours beforehand as the salt may start to cure it. Chris Wedel/CNET Marinades and dry rubs can create tremendous flavor but for simple salt and pepper, hold off on seasoning until the last minute. "Only season the outside of the meat right before it goes on the grill," says Sonny Ingui, executive chef at Philadelphia's Urban Farmer. This goes for whole meats like steaks so that moisture doesn't get drawn out and wet the surface, but also for burgers. "Don't mix in the seasoning beforehand or you may start to cure the meat," says Ingui, and create a texture that's more like meatloaf than burger. 4. Moving the food around too much Try to leave that meat alone until it's time to flip. David Watsky/CNET High-heat grilling is a relatively quick cooking method but patience is still needed to develop the smoky char or definitive grill marks that you want. "You need to let the food develop a crust before flipping," says DiMeo, "which usually takes three to five minutes depending on the thickness of the protein and the heat." Most proteins need little more than a single flip, plus one rotation for those cross-hatched grill marks. Resist the urge to constantly check for those marks by flipping, or moving everything around constantly. "Moving prematurely prevents proper searing, leads to uneven cooking and increases the risk of tearing the protein or losing moisture," he says. 5. Not managing the heat correctly Not everything needs to be cooked over direct heat. David Watsky/CNET Not everything needs to be on the highest heat all the time when grilling. "I would say the single biggest mistake people make when using the grill is heat management," says AJ Capella, executive chef of Summit House in Summit, New Jersey. "It seems to me that so many people associate grilling with fire for obvious reasons but this usually leads to using much too high of a temperature. When people grill over super high heat it causes the flames to flare up and makes the outside of the food char. These flare ups cause the oil on the outside of the food to burn and you get a charred, bitter flavor." Furthermore, you should be creating different temperature zones within your grill, and not relying entirely on direct heat for everything. "High direct heat can scorch the outside while leaving the inside raw," says DiMeo. "Start thicker cuts or bone-in meats on the indirect side to cook through gently, then move to direct heat for a final sear." He suggests setting up a two-zone grill: one side with high direct heat, the other with indirect heat. Indirect heat refers to that which isn't coming directly from the coals or gas. It could be an upper level of grates or the side of the grill away from the heat source. 6. Using too much oil An inexpensive oil sprayer can stop you using too much. Wonderchef Besides the light coating on the grates themselves and the natural fat in the food, grilled items shouldn't be dripping with oil or a marinade when they take to the grill, which can affect the heat and their flavor. "The oil dripping off can also cause flare ups," says Capella. "If the fire flares you should immediately move the food away from the flame. It gives off a very off-putting gas flavor." 7. Not letting the food rest Not letting meat rest before slicing it is one of the most common grilling errors. John Carlsen/CNET Animal proteins need a moment between the grates and plates, whole meats and ground meats both, which helps them retain their moisture and tenderness. You may instinctively do this for whole cuts, but it's important for burgers, too. "When you don't let a burger patty rest, its juices will run out of the patty as soon as you bite or cut into the burger and the bun will become soggy," says Sullivan. "When the patties are done cooking, place them on a plate or cutting board and let them rest for three to five minutes before assembling." For more barbecue intel, see the 7 foods you should never grill and learn how to clean your grill properly for tastier eats.
