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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Thursday, August 18

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Drink Sat May 01 2010

Starbucks Makes Frappuccinos Customizable

It's a frappuccino miracle! After 15 years of existence, the iconic Starbucks beverage is moving up to the level of the rest of the coffee giant's drinks by becoming fully customizable.

Starting May 4, Starbucks locations across the country will be serving what's called the "However You Want It" Frappuccino. Options for the coffee-based beverages will include choice of milk and syrup (including sugar-free syrups and syrup combinations), and the coffee-based drinks will be available in regular or decaf, double or triple strength.

Believe it or not, this introduction (which does, in fact, mark the 15th anniversary of the frappuccino's invention by baristas in a Santa Monica Starbucks) required some significant retooling of the way frappuccinos are mixed. The coffee bases and frappuccino mix syrup (which is what makes the frappes frothy) are separated from the milk and available in different incarnations, making it possible to have a low-sugar, decaf, or non-dairy blend in more flavors than previously available.

Paradox of choice got you down? Chad Cruz, manager of the Gold Coast's Chicago flagship Starbucks, recommends trying the strawberry crème frappuccino (now with all-natural strawberries) with soy milk. Personally, I'm a fan of any of the double-strength coffee blends, especially with whatever syrup is seasonal. But you don't have to take my advice, or Chad's; go ahead and try one "however you want it" starting May 4.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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