Former Instacart CEO Fidji Simo (left) said that Caper smart shopping carts would be "the future of grocery shopping."
Bloomberg/Getty Images
Instacart is shuttering its team focused on smart shopping carts.
The company will wind down its Caper cart division by the second quarter of 2027, it said Monday.
The smart shopping carts were "the future of grocery shopping," Instacart's former CEO said in 2024.
Instacart is carting away a technology it once said would play a key role in shopping.
The grocery delivery company will wind down the team that develops its Caper smart shopping carts, it said on Monday. The move, approved by Instacart's board of directors, will be completed by the second quarter of 2027.
A wind-down will cost the company between $55 million and $80 million, including the costs of terminating some employees and contracts, it said in a filing with the SEC. Instacart will reinvest savings from the decision into "strategic growth initiatives."
Caper carts were one of the most visible of Instacart's retail technology efforts. The company began as a delivery-focused startup in 2012, but diversified into selling technology to retailers over the last several years.
Equipped with cameras and sensors, Caper carts could weigh fruit, track what customers placed inside or removed from them, apply coupons, and accept payments when customers were done shopping. Instacart also saw an opportunity to serve users tailored ads on the carts' screens.
In early 2024, Instacart said it planned to roll out "thousands" of the Caper carts to stores. Then-CEO Fidji Simo said: "We really believe that it's going to be the future of grocery shopping."
Amazon, which makes a similar smart shopping cart, said at the start of 2026 that it planned to start using a new version at Whole Foods Market stores.
Do you have a story idea about Uber? Contact this reporter at abitter@businessinsider.com or via encrypted messaging app Signal at 808-854-4501. Use a personal email address, a nonwork WiFi network, and a nonwork device; here's our guide to sharing information securely.
I followed Bobby Flay's recipe for perfect eggs using crème fraîche.
I also tried making the recipe with cheaper ingredients like sour cream and Greek yogurt.
The eggs made with crème fraîche tasted the best, but I'd use sour cream next time.
Scrambled eggs can be a difficult breakfast staple to master, but according to celebrity chef Bobby Flay, you can avoid a rubbery or dry texture by using crème fraîche, a dairy product similar to sour cream.
Since I don't often buy crème fraîche, however, I tried Flay's recipe alongside two two cheaper, similar alternatives — sour cream and Greek yogurt — to see if they would yield similar results. Here's how it went.
First, I made eggs using sour cream
Bobby Flay's recipe called for only two eggs.
Paige Bennett
I began with testing out sour cream, which isn't as rich as crème fraîche but offers a similar tangy flavor and texture.
Following the basic steps of Flay's recipe, I put a pat of cold butter and sour cream in a pan. I was careful not to use too much since I wanted enough to moisten the eggs without making them too wet.
Then, I turned the burner to medium-low heat and added two whisked eggs. I constantly stirred the mixture with a rubber spatula, adding black pepper once the eggs began to hold their shape.
I stirred the eggs with a rubber spatula until they began to scramble.
Paige Bennett
I turned the heat off shortly before the eggs looked done to keep the moisture and prevent overcooking, and added the salt. I let the eggs cook for about a minute in the hot pan with the gas burner turned off.
Using sour cream was cost-effective, but the texture wasn't even throughout
The scrambled eggs with sour cream were decent, but a little rubbery.
Paige Bennett
The eggs definitely looked smoother than they usually do when I make them, and they smelled buttery and even slightly cheesy.
When I took a bite, they tasted good, too — a little buttery and no tang from the sour cream.
However, despite my constant stirring, I thought they had an uneven texture, as a few bites were slightly rubbery and dry, or a little too wet for my taste.
If I wanted scrambled eggs in the future, I'd probably add sour cream.
Paige Bennett
This ingredient is the cheapest of the three options I tried so, even if the eggs weren't the best, I'd still add a little sour cream if I had it on hand and wanted scrambled eggs.
The Greek yogurt didn't add the same richness as the other ingredients I tested
I made Bobby Flay's scrambled eggs with Greek yogurt next.
Paige Bennett
Next, I followed the same recipe and steps using a similar amount of Greek yogurt, which blended into the eggs seamlessly while cooking.
I knew after the first bite that this ingredient was not a good alternative to Flay's recommended crème fraîche.
The eggs and Greek yogurt combined effortlessly.
Paige Bennett
The dish looked creamier than the eggs made with sour cream, but the non-fat Greek yogurt created a uniform rubbery texture.
I think one issue is that I accidentally used a yogurt without fat. Because Greek yogurt is so tangy, even more so than sour cream, I think the flavor masked the taste of the butter, salt, and eggs, and resulted in an overall blandness.
The dish also was slightly watery and left a small pool of liquid on my plate.
Finally, I tested Flay's tried-and-true crème fraîche, which pleasantly surprised me
Finally, I tried Bobby Flay's original tip and used crème fraîche.
Paige Bennett
The crème fraîche had the thickest texture of the three, so I expected the eggs to be pretty rich.
I followed the same steps, noticing how effortlessly the crème fraîche melted into the whisked eggs.
This dish with crème fraîche took slightly longer to cook, but the eggs seemed moist and fluffy without looking underdone.
Out of the three recipes, this one resulted in the best flavor and definitely didn't feel undercooked.
When I took a bite, I thought the flavor was amazing. They tasted soft, rich, and buttery and nearly melted in my mouth.
The eggs turned out fluffy and looked fully cooked.
Paige Bennett
The creamy eggs would work so well with salty, crispy hash browns, roasted veggies, or a really good crusty bread.
The eggs with crème fraîche tasted the best, but I'd use sour cream if I made the recipe again
Out of the three options, crème fraîche was the best additive.
Paige Bennett
Though I thought the eggs made with crème fraîche tasted the best, I would use the cheaper alternative, sour cream, if I tried Flay's recipe again.
I don't often have crème fraîche on hand, so it would also be easier to use the sour cream since I usually buy it anyway.
That said, if I wanted a more indulgent version of this breakfast staple, I'd totally add crème fraîche to my grocery list.
This story was originally published on March 5, 2022, and most recently updated on October 26, 2026.
From beloved bakeries to small-town diners, these are the best places to grab a cinnamon roll.
As the weather turns cooler, there are few treats more comforting than a warm cinnamon roll.
Whether you like yours fresh from the oven and dripping with cream cheese frosting, dusted with pecans, or filled with fall flavors like pumpkin and apple, bakeries across the country offer plenty of reasons to slow down and savor the season.
Yelp recently compiled a list of the best cinnamon rolls in every state by identifying businesses in its restaurants and food categories with a high concentration of reviews from Yelp Elite members mentioning “cinnamon rolls,” and then ranking them based on factors such as review volume and ratings.
When available, every business on the list had a passing health score as of August 18, 2026.
Here are the best cinnamon rolls in every state, according to Yelp.
ALABAMA: Lighthouse Bakery in Dauphin Island
Lighthouse Bakery.
Alaina S./Yelp
What customers say: "The pecan iced cinnamon roll is the best I've had in years! Lots of pecans and icing! Also, the coffee is excellent! We'll be back for lunch today," wrote Yelp user Catherine M.
What customers say: "The cinnamon roll! Did I mention the cinnamon roll? Get the cinnamon roll. This trendy and welcoming café hits all the marks with fresh and flavorful food, wonderful coffee, and a lovely atmosphere," wrote Yelp user Robert M.
What customers say: "My family and I absolutely LOVE Rise-Up Bakery! We got the limited banana Biscoff cinnamon roll, and HOLY COW, it was incredible. Seriously, worth every penny. The other cinnamon rolls are delicious and all very large. The bakery itself is very large, pristine, and the staff is very helpful and attentive. They even gave my little one his own small cinnamon roll on the house, which was so sweet and kind of them. We love coming here for a special treat-highly recommend," wrote Yelp user Aubrey R.
What customers say: "Greeted by a friendly server who actually asked if I wanted a booth or table. What a nice way to start off breakfast. My husband found them online because he was looking for cinnamon rolls for me. They bring you a basket. They are delicious No gooey icing, thank goodness. Homemade and amazing," wrote Yelp user Pj M.
What customers say: "The go-to spot for doughnuts and breakfast sandwiches! We love getting their BLT on a croissant, doughnut holes, and cinnamon rolls. Service is always fast and friendly, and you can taste how fresh everything is. Indoor seating only, and their parking spaces are small but easy to get in and out of," wrote Yelp user Viv H.
What customers say: "We stopped at Cinnamon's Bakery on the way to Rocky Mountain National Park. We got to the shop at opening and had many options to choose from! The staff was super sweet and answered my many questions. We got three different flavors to try and loved them all. The location is a bit out of the way, but there is plenty of parking, and it's so worth a detour," wrote Yelp user Chelsey B.
What customers say: "Nobody does pastries like Kouign! I've worked at multiple coffee shops that have carried their baked goods, and I can never pass up buying them. Insanely delicious, especially the cinnamon buns and croissants," wrote Yelp user Victoria W.
What customers say: "The shareable cinnamon roll (five of us split it before our breakfast came out) is insanely delicious. Great breakfast food and a delicious iced latte. Excellent service, extremely friendly staff, and great ambiance! We loved it," wrote Yelp user Tami L.
What customers say: "The shake was delicious as well as the cinnamon bun. It makes sense this place is so highly recommended and loved by the residents," wrote Yelp user Rob M.
What customers say: "We started with a cinnamon roll that was so light, soft, and tasty, it just melted in my mouth. We knew right away we had made the right choice," wrote Yelp user Alex L.
What customers say: "Excellent. Can't think of anything they can improve on. Totally worth the wait in line. That cinnamon roll was heaven. Can't wait to go back," wrote Yelp user Nicole G.
What customers say: "We shared a cinnamon roll too and sampled the pies and brownies at dinner at their sister restaurant at the Sawtooth Hotel. Completely worth the calories," wrote Yelp user Lauren Elizabeth C.
ILLINOIS: Ann Sather Restaurant & Catering in Chicago
Ann Sather Restaurant & Catering.
Sharon C./Yelp
What customers say: "The cinnamon rolls definitely lived up to their reputation. They were soft, fresh, and generously topped with icing, making for a delicious treat. After seeing all of the other dishes being served, we'd love to come back for a full meal on a future visit," wrote Yelp user Chelsea M.
INDIANA: Ooey Gooey Cinnamon Rolls and Cafe in Nashville
Ooey Gooey Cinnamon Rolls And Cafe.
Nicole S./Yelp
What customers say: "This place completely satisfied our cinnamon roll craving! My husband and I split the Maple Bacon Cinnamon Roll, and it was loaded with flavor — sweet, savory, and absolutely indulgent. It was a bit rich for me personally, but my husband was obsessed and would order it again in a heartbeat," wrote Yelp user Sydney T.
What customers say: "As for bakery items, we had the orange cinnamon roll and a normal cinnamon roll, and they were good as well. They have a fluffy bread texture and the frosting isn't too sweet," wrote Yelp user Rubyanne M.
What customers say: "A fun, quirky little cafe. Staff is super friendly and helpful. The breakfast sandwiches were excellent, but the cinnamon roll was LIFE CHANGING! Definitely worth heading to this gem," wrote Yelp user Kathryn C.
What customers say: "From the biscuit sandwich to the rye brownie to the cinnamon roll to the lemon almond danish, each pastry was perfection," wrote Yelp user Lora P.
What customers say: "The pastries, especially the cinnamon rolls, are just the right amount of sweet. It's takeout-only, but the staff is friendly, and the service is quick. Get there early — things sell out fast," wrote Yelp user Casey J.
What customers say: "We started with the cinnamon roll, which was delicious and different. Soft in the middle, but the outer edges were more like a crispy biscuit," wrote Yelp user Nicole E.
What customers say: "Do not sleep on that cinnamon roll. Die and go to an icy heaven with all that icing and cinnamon flavor heated up and shareable for two," wrote Yelp user Eric H.
What customers say: "Absolutely fantastic breakfast spot. We waited for about 15 minutes at 8 a.m. (I thought we would be early, but I guess not lol). We started off with coffee and a cinnamon roll. The coffee was great, and the cinnamon roll was amazing, so gooey, warm, and the frosting was spot on," wrote Yelp user Jill B.
What customers say: "The cinnamon bun was massive with tons of very sweet icing. People say the puppy tail is a better ratio, which is true, but even as an icing girlie, something about the cinnamon roll hit different. It was decadent, rich, and almost overpoweringly sweet," wrote Yelp user Lori J.
What customers say: "The food was outstanding. The cinnamon roll skillet is listed as a 'small plate,' but it is massive and perfect for sharing…Honestly, everything we tried was so, so, so good," wrote Yelp user Caty S.
What customers say: "After reading the reviews, I had to come here on a trip to St. Louis. And now I understand why people love this place. The brunch is amazing, and the biscuits and cinnamon roll were two highlights. And I had to get a gooey butter cake to go, which was incredible," wrote Yelp user Jim B.
What customers say: "Heaven in a cinnamon bun. They are HUGE, fresh, and oh-so-tasty. So are all the other desserts and pastries I tried, as well as the entrées. Terrific value, friendly service, and a wonderful place to relax and enjoy," wrote Yelp user Jim G.
What customers say: "Be sure to try the cinnamon rolls and scones, which are homemade. They also make their own syrups, some of which rotate seasonally," wrote Yelp user Stephanie A.
What customers say: "Location was clean and everyone was friendly! Food came out fast and was great! I would recommend the cinnamon roll because it came out fast and was nice and hot," wrote Yelp user Angel H.
What customers say: "I ordered the cinnamon roll and the rosemary focaccia bread. Both were amazing! The cinnamon roll was light and fluffy. I'm not the biggest fan of cream cheese frosting, but it wasn't bad and didn't take away from it at all," wrote Yelp user Samantha A.
What customers say: "Probably most famously known for their ooey gooey cinnamon buns (that are so coveted a line forms around the block on weekends), but The Hive also serves up great coffee, a cozy space, and a very kid-friendly vibe," wrote Yelp user Katarina L.
What customers say: "Our first stop in Albuquerque...if they have been around since the 40s, you know the food must be good. We tried the breakfast burrito, which is a definite 10 out of 10, and the chicken quesadilla, which was also great. The guacamole was really good, too. Got a cinnamon roll to go that took up the size of the to-go box. OMG so yummy," wrote Yelp user Erin G.
What customers say: "I picked up some of their most popular items, including the triple chocolate chunk cookie, a cinnamon bun, and the honey cake. All three were fantastic," wrote Yelp user Sein S.
NORTH CAROLINA: Louie and Honey's Kitchen in Winston-Salem
Louie and Honey's Kitchen.
Lindsay B./Yelp
What customers say: "It's a bold statement to say I just ate the best cinnamon roll in North Carolina, but honestly... I think I did. Louie and Honey's Kitchen is flat-out amazing. From the moment you walk in, the vibe is cool and welcoming, with plenty of comfortable seating both indoors and out. The staff was friendly, attentive, and genuinely welcoming. And the baked goods? There were so many incredible-looking options that I already know we'll have to come back and work our way through the menu," wrote Yelp user Lee S.
What customers say: "Stopped here for a great breakfast on our way out of Medora. They have really good caramel cinnamon rolls. Be sure to try them. The staff is really nice, and it was nice and clean. Had a kind of local favorite feel to it," wrote Yelp user Nancy S.
What customers say: "This place is fantastic. The staff is friendly and warm. They know the products and can answer any questions you have. It's a tight space, so it's best to be mindful of the space and courteous of others. Otherwise, it's a cute little place on a cute street making DELICIOUS pastries. The cinnamon roll had a tangy cream cheese icing with orange zest. It may be the most balanced pastry I've eaten this year," wrote Yelp user Kryssie H.
OKLAHOMA: Harvey Bakery & Kitchen in Oklahoma City
Harvey Bakery & Kitchen.
Abigail C./Yelp
What customers say: "I just walked in randomly to pick up some baked goods. I hadn't been before. I grabbed the Harvey cinnamon rolls, and they were the best cinnamon rolls I've ever had! Also, the Gruyère scones were delicious," wrote Yelp user Crystal W.
What customers say: "My go-to is a mixed spread of sweet and savory bites. Got the cinnamon roll for the first time, and it was divine. They have interesting seasonal offerings too, so don't forget to review those while perusing the menu," wrote Yelp user Tiffany V.
What customers say: "I really enjoyed the cinnamon rolls. They are not ooey gooey with frosting like typical cinnamon rolls; they're closer to a monkey bread texture, and I like that about them. Not as messy to eat and just as addictive," wrote Yelp user Ainsley E.
What customers say: "The meal comes with dinner rolls, their (legendary) cinnamon buns, fresh salad, pasta with sauce, crispy french fries, and of course the juicy chicken," wrote Yelp user Rebecca H.
SOUTH CAROLINA: The Devine Cinnamon Roll Deli in Columbia
The Devine Cinnamon Roll Deli.
Allie G./Yelp
What customers say: "The banana foster [cinnamon roll] is outstanding, but can't go wrong with a classic cinnamon roll. Pay attention to their grits of the day as it changes," wrote Yelp user Jerrin H.
What customers say: "I got a cinnamon bun to go. It was huge and delicious. I also got a scrambled egg and bacon on a fresh bun. It was great also," wrote Yelp user Beverly M.
TENNESSEE: Crockett's 1875 Breakfast Camp in Gatlinburg
Crockett's 1875 Breakfast Camp.
Lisa L./Yelp
What customers say: "Yummy! The fried cinnamon roll was very good. I had the hash, and it was great. My daughter had the pot roast Benedict, and it might be the best breakfast I've ever tasted. Five stars," wrote Yelp user Lee H.
TEXAS: Cranky Granny's Sweet Rolls in Pflugerville
Cranky Granny's Sweet Rolls.
Kell J./Yelp
What customers say: "I was worried that the cinnamon roll quality would be subpar due to being covered with the toppings, but I was wrong. The cinnamon itself was fresh and soft and probably delish on its own. I recommend checking out this place," wrote Yelp user Tia T.
What customers say: "The best food for any time of the day. Very quick, coffee is great. The morning line was insane, but they cleared it quickly. Pricing is beyond reasonable. One thing — never leave without a cinnamon roll," wrote Yelp user Christina S.
What customers say: "We got the Danish, a loaf of sourdough, some coffee, and cinnamon rolls. Everything was really good, but the cinnamon rolls were exceptional! Great little bakery," wrote Yelp user Yuval J.
What customers say: "The wait can be very long (we waited 90 minutes on a Sunday morning), but it is worth it because the food is AMAZING! We had the latte flight, cowboy Benedict, and the cinnamon roll. Everything was delicious," wrote Yelp user Leah O.
What customers say: "Getting in line an hour before opening for a good chance of locking down a box [of doughnuts] and their equally delicious cinnamon roll. Flour Box usually sells out around noon," wrote Yelp user Trung V.
WEST VIRGINIA: Wardensville Garden Market in Wardensville
Wardensville Garden Market.
Wardensville Garden Market/Yelp
What customers say: "When I walked inside, I was impressed by how cute this little bakery was set up. Then I had to try something from here, and I got a cinnamon roll. The cinnamon roll was so good! If you get the chance, I would definitely recommend stopping in and checking this place out," wrote Yelp user Alexa A.
What customers say: "Franks Diner was awesome and such a fun experience. We went for breakfast. There was a 40-minute wait on a Saturday morning, so we walked part of the farmers market, which was a perfect spot and just enough time. I had their Bloody Mary and veggie omelet with a side of bacon, and we split a cinnamon roll. I recommend all of it. The booths on the train car are comfy, and it's just a fun restaurant setting. The staff was fun and attentive. I'd give 10 stars. Highly recommend," wrote Yelp user Ashley H.
What customers say: "For a Friday mid-morning, they were still hopping and yet greeted us the moment we walked in. We were directed to a table and had hot coffee almost as quickly as we ordered it! The cinnamon roll was beautiful, but even better, it tasted better than it looked. Warm, fragrant with cinnamon. It melted in our mouths. It's a friendly step back in time with the counters and the conversations. When in Laramie, don't miss it," wrote Yelp user Rebekah A.
Ina Garten has always believed that store-bought is fine — most of the time.
Mike Smith/NBCU Photo Bank/NBCUniversal via Getty Images via Getty Images
Ina Garten's new cookbook, "Simply Ina," features many recipes with store-bought ingredients.
Garten has a skillet pasta with Rao's marinara and a soup featuring refrigerated mashed potatoes.
But Garten learned that for one particular ingredient, store-bought really isn't fine!
While testing recipes for her newest cookbook, Ina Garten wanted to prove her most famous claim: Sometimes, store-bought really is fine!
"Truly delicious dishes don't require hours of hands-on time in the kitchen," Garten wrote in "Simply Ina," which was released on Tuesday. "They just need a little thought and a few good ingredients."
Garten has a whole list of store-bought ingredients that she trusts, and they feature prominently in the new cookbook. The "Barefoot Contessa" star said she even tested every brand of mashed potatoes — "from boxed flakes to refrigerated prepared potatoes" — to find the best brand. As they say, some heroes don't wear capes.
You'll find a recipe for skillet pasta with Rao's marinara sauce in "Simply Ina," and a potato-leek soup featuring Bob Evans refrigerated mashed potatoes (the winner of Garten's thorough taste test).
But there was one store-bought ingredient that Garten couldn't make work, no matter how hard she tried: prepackaged baking mixes.
A change in philosophy
Ina Garten used to think that good food "had to be complicated."
Jeff Neira/Walt Disney Television via Getty Images
When Garten first began teaching herself how to cook with the help of Julia Child's seminal cookbook "Mastering the Art of French Cooking," she thought that good food "had to be complicated" and that a fantastic meal required fancy techniques and long prep lists.
"After decades of cooking, I've learned something far more important: the best food is often the simplest," she wrote in "Simply Ina."
This lesson seems to be getting lost in cooking videos on social media, where the focus has become throwing in as many ingredients as possible to "create BIG flavor," Garten said.
"It may seem more sophisticated, but for me, it's just confusing," Garten added. "Good food is a little like a gorgeous dress; if the fabric and the cut are beautiful, it doesn't need a lot of sequins, ruffles, and bows."
A simple way forward
Garten has a number of holiday recipes that use store-bought ingredients to cut down on prep.
: Peter Kramer/NBC/NBC Newswire/NBCUniversal via Getty Images
Store-bought ingredients play a big part in "Simply Ina," but they're rarely left alone. Garten noted that she uses them to cut down on prep and "jump-start a recipe," like adding slowly cooked garlic and half-and-half to some store-bought mashed potatoes.
Garten admitted, though, that even she couldn't find a way to make prepackaged baking mixes work.
"Baking mixes always taste like baking mixes," Garten said. "Their texture and flavor cannot be masked, even by adding good chocolate and pure vanilla extract."
You'll have to stick to making Garten's delicious cakes from scratch. But as the holidays near, she still has plenty of tricks to save time in the kitchen — like making pecan pie with store-bought crust — so you can spend more time with your family instead.
There are a few ways you can trick people into thinking your store-bought pie is homemade.
Rachel Askinasi
Chefs and bakers shared tips for how to make store-bought pies look homemade and taste even better.
Melting a bit of butter or sprinkling salt on top of a pie can help balance out its sweetness.
Decorate your pie with a dusting of powdered sugar, frosted lettering, or a drizzle of caramel.
Not everyone has time to make a delicious pie from scratch.
Fortunately, some store-bought versions can be pretty delicious — and pass for homemade if you know a few handy tricks.
So, Business Insider spoke with chefs, bakers, and other culinary professionals about their favorite ways to elevate premade pies.
Here are a few of their best tips that you may want to write down before your next neighborhood potluck or holiday dinner.
Create a herbed caramel sauce to add a gourmet touch to a store-bought pie.
A caramel drizzle can elevate a dessert.
Lynne Mitchell/Getty Images
Professional baker and winner of TLC's "Cake Boss: Next Great Baker" Dana Herbert, told Business Insider that he recommends adding an herbed caramel sauce to ready-made pies.
"Add some cinnamon, rosemary, thyme, ginger, or cardamom to warm caramel sauce and serve it with the pie," Herbert said. "Even traditionally savory herbs can complement sweet desserts."
If you're not sure whether a particular herb would pair well with your pie, Herbert recommended closing your eyes and smelling the herb or spice — if you can detect something sweet in the scent, it's probably OK to use.
Use salt to balance the sweetness of certain pie varieties.
SEAGULL_L/Shuttershock
Carlo Lamagna, chef and owner of Magna PDX, said that a dose of salt can help tone down the sweetness in syrupy pies.
"Salt helps accentuate flavors and balances out often overly sweet items," Lamagna said.
If you don't want to sprinkle pure salt on your dessert, you can opt for crushed salted nuts, like peanuts or cashews, which will still do the trick and add extra texture.
Remove your store-bought pie from its packaging to make it look homemade.
A coat of chocolate can help keep a pie's filing in place.
Animas Photography/Shutterstock
Alexandra Lourdes, co-owner of Saint Honoré Doughnuts and Beignets, told BI that the easiest way to elevate a store-bought pie is to simply remove it from its original packaging.
"Make sure you take it out of the box it came in," Lourdes said. "If you place it in a new box, add a ribbon, or arrange it on a beautiful cake stand, no one will ever know it's not homemade."
Top cherry or blueberry pies with a dollop of lemon curd.
Romix Image/Shuttershock
Lemon can elevate a premade pie, making its flavors feel more complex.
"Make a super tangy lemon curd with lemon juice and plenty of zest," Herbert said. "The sourness will cut through some of the excessive sweetness found in store-bought blueberry and cherry pies."
If you don't have time to make your own lemon curd, you can buy it from the grocery store. Just stir in a bit of fresh lemon juice to make it taste more homemade.
Serve your pie with a homemade whipped cream.
Mississippi mud pie.
excursionista.net/Shutterstock
Chef and sommelier Melissa Smith told BI that serving a premade pie with fresh whipped cream is a great way to make the dessert taste and look gourmet.
All you need to make it is a whisk, heavy cream, and powdered sugar. Consider using a piping bag to add the whipped cream to your pie for a more elegant look.
Smith said doing so will make your pie look "modern and classy, like something straight out of a magazine."
For bonus points, she recommended garnishing the piped cream with a few flakes of edible gold or a smattering of citrus zest.
A light dusting of powdered sugar is a fast way to dress up your pie.
Sugar cream pie.
FabriZiock/Shutterstock
Instead of making your own fresh whipped cream, you could also just grab a spoonful of powdered sugar.
"A simple dusting of powdered sugar can really make your pie look more appetizing than if you simply served it bare and straight out of the container," Smith said.
For a flawless presentation, use a sieve to ensure an even coating of sugar, and a stencil if you want to use it to create clean, clear designs.
Try to add sugar right before serving so it doesn't dissolve.
Melt butter on top of a pie for extra richness.
Only add a little bit of butter at a time.
haha21/Getty Images
Kevin Cabrera, corporate executive chef at The Save Mart Companies, told BI that melting a bit of butter on top of a ready-made pie can help give it a homemade richness.
"Halfway through warming your pie, directly insert thin slices of butter into the venting slits of the pie," Cabrera said. "This will give it a nice, moist flavor."
Adding too much butter might oversaturate the pie and lead to a soggy crust, so start with a tablespoon or two, and add more if necessary.
Melt cheddar cheese onto the crust of your apple pie.
Cheddar can pair nicely with apple pie.
Rebeca Mello/Getty Images
If you feel like taking some culinary risks, Lamagna suggested mixing up a classic store-bought apple pie by adding some sliced or shredded cheese.
"I grew up in the Midwest, so we would always melt a slice of cheddar on the top of apple pies," Lamagna said. "Don't be afraid to experiment with unconventional pairings."
Moderation is key to pulling off cheesy apple pie — don't layer on too much cheese, or you'll end up with an oily, salty crust.
Add homemade lettering on top for a personal touch.
Staniela R. Nikolova/Shuttershock
Just because your pie came straight from the grocery store doesn't mean it needs to look generic.
"I'd add homemade lettering to the pie to make it your own," Lourdes said. "You can also add gold flakes or edible food glitter to make a statement."
Add your chosen phrase with frosting, or make chocolate letters at home using silicone molds.
Sprinkle bacon bits on top of your pie for a savory kick.
Shutterstock
If you love marrying salty and sweet, adding a light dusting of bacon pieces to your pie might be a mouthwatering move.
"The perfect way to improve an apple or peach pie is to grab your favorite bacon, cook it up, and toss it on the pie," Herbert told BI.
For a more Southern-inspired dessert, Herbert suggested using bourbon-flavored bacon on a pecan pie.
Top pie slices with ice cream for a pleasing temperature mix.
Shutterstock
If you're serving a pie that's meant to be enjoyed warm, adding a scoop of high-quality ice cream can enhance the taste.
"Hot and cold foods are a dynamic pair," Cabrera said. "After warming it up, serve the pie with a generous scoop of slow-churned ice cream for a delectable dessert."
Cabrera said that you can't go wrong with vanilla ice cream, but you can also pick a rich chocolate or a fruity sorbet.
Add fresh fruit to cream pies for a vibrant touch.
Stefania Pelfini la Waziya/Getty Images
Liven up drab cream pies by topping them with chopped fresh fruit for added texture and color.
"Find a fruit that would complement the type of cream pie you purchased," Lamagna said. "Cherries tend to go well with chocolate cream, and coconut works with banana cream."
Other tasty combos include peaches with vanilla cream, raspberries with lime cream, and bananas with peanut-butter cream.
This story was originally published on November 3, 2020, and most recently updated on October 26, 2026.
European Union fisheries ministers are meeting in Luxembourg on 26th October to negotiate catch limits for the Baltic Sea in 2027, confronting a sharply divided scientific picture in which some commercially important fish populations are recovering while others remain at critically low levels.
The European Commission has proposed increasing total fishing opportunities by approximately 35 per cent compared with 2026, largely because of improved assessments for several herring stocks and sprat. At the same time, it wants substantial reductions in permitted accidental catches of cod, whose depleted populations have shown little evidence of sustained recovery.
The negotiations, scheduled for 26th and potentially 27th October, will determine how fishing opportunities are allocated between EU member states bordering the Baltic Sea.
According to the Council’s published agenda, ministers are seeking a political agreement on total allowable catches and national quotas for ten commercially significant fish stocks.
The outcome will determine how much fish can be landed legally during 2027, while also influencing the future prospects of coastal communities, processing companies and fishing fleets.
Brussels recommends increasing the catch limit for central Baltic herring by 49 per cent and for sprat by 44 per cent. Proposed increases for Bothnian herring and Gulf of Riga herring are more modest, at three and 11 per cent respectively.
The improved outlook for sprat follows stronger reproduction in recent years, while scientific assessments suggest some herring populations are beginning to recover.
However, these improvements do not mean the Baltic ecosystem as a whole has returned to a healthy condition.
Central Baltic and Bothnian herring remain below important sustainability reference levels, even though the latest scientific assessments permit increased catches under specified conditions.
For cod, the position is considerably worse.
The International Council for the Exploration of the Sea, known as ICES, has advised that there should be no catches of eastern Baltic cod in 2027 or 2028 under its precautionary approach.
Western Baltic cod faces similarly severe restrictions.
The Commission consequently proposes reducing the permitted incidental catch of western Baltic cod by 88 per cent and eastern Baltic cod by 51 per cent.
These allowances are designed to account for fish caught unintentionally during other fishing operations. They do not amount to the reopening of a targeted commercial cod fishery.
Fishing communities face uneven consequences
The proposed increases in herring and sprat quotas would benefit some fishing operators and processing industries, but the economic effects will vary significantly between countries and fleets.
Larger vessels specialising in pelagic species such as herring and sprat are likely to benefit more directly from increased catch opportunities.
Smaller operators whose activities depend on depleted stocks or mixed fisheries may face continued restrictions.
The Commission also proposes reducing the permitted incidental catch of western Baltic herring by 45 per cent and removing an exemption previously available to certain small-scale coastal fisheries.
That proposal creates a particularly difficult issue for smaller fishing businesses, whose operations may have limited capacity to switch fishing grounds or target different species.
The economic effects will depend not only on the size of the quotas but also on how national governments distribute them among individual operators.
The limits of quota management
The Baltic Sea’s problems cannot be explained by fishing pressure alone.
Nutrient pollution, changes in oxygen availability, habitat degradation and shifting environmental conditions have contributed to the deterioration of several stocks.
Restrictions on fishing can reduce direct pressure on fish populations, but they cannot independently resolve pollution or other environmental problems affecting reproduction and survival.
This complicates the relationship between scientific advice and political decisions.
Ministers are required to take account of conservation objectives under the Common Fisheries Policy. They must also consider the economic consequences for fishing communities and the viability of fleets operating within the agreed limits.
The Baltic negotiations present a particularly concentrated version of that conflict because the condition of individual stocks varies so substantially.
Ministers must decide how much recovery is sufficient
The Commission’s proposed increases are based on the latest assessments rather than a general relaxation of conservation policy.
Indeed, its draft regulation envisages maintaining restrictions on vulnerable stocks while allowing greater exploitation where the scientific evidence supports it.
The proposed overall catch volume is approximately 543,000 tonnes, compared with substantially lower fishing opportunities in 2026.
That figure represents a proposed ceiling, not a confirmed agreement or a forecast of actual landings.
Once ministers reach a political agreement, the Council is expected to adopt the final regulation formally in November, with the principal catch limits applying from 1 January 2027.
The central question is whether governments will preserve the distinction between stocks showing measurable recovery and those for which scientific advisers continue to recommend no fishing.
Their decision will determine both the short-term economics of Baltic fisheries and the pace at which the region’s most vulnerable commercial fish populations may recover.
In the 1940s and '50s, Route 66 was one of America's most popular highways, driving business to small towns from Chicago to Santa Monica. But today, the road and its people have been largely forgotten. Ghost towns, empty motels, and abandoned gas stations line its path. Chief correspondent Abby Narishkin grew up along the road. In celebration of its 100th anniversary, she drove down the old route herself to visit the people and businesses still keeping this Americana legacy alive.
I made two of Ina Garten's most popular chocolate cakes to see which dessert was best.
Anneta Konstantinides/Business Insider
I tried two of Ina Garten's most popular chocolate cakes for the ultimate dessert showdown.
Her chocolate cake with mocha frosting was delicious and easier to make.
But Garten's Beatty's Chocolate Cake is a total showstopper.
I've been making my way through Ina Garten's recipes to become a better home cook, so naturally, I've tried many of her desserts to satisfy my sweet tooth.
But Garten really excels at chocolate, and I've made two of her favorite chocolate cakes. The question is, which one is best?
First, let's make Garten's chocolate cake with mocha frosting.
Anneta Konstantinides/Business Insider
Garten's chocolate cake with mocha frosting first appeared in her 2014 cookbook, "Make It Ahead."
The "Barefoot Contessa" star has called this recipe a "dessert everyone will remember." I had to see if it lived up to the hype.
Garten's chocolate cake features unsweetened cocoa powder, pure vanilla extract, and instant espresso powder.
Anneta Konstantinides/Business Insider
To make Garten's chocolate cake, which serves 12, you'll need:
3 extra-large eggs, at room temperature
2 cups of sugar
1 ½ sticks (12 tablespoons) of unsalted butter, at room temperature
1 ¾ cups of all-purpose flour
⅔ cup of unsweetened cocoa powder
⅔ cup of half-and-half
⅔ cup of the hottest tap water
1 tablespoon of pure vanilla extract
1 teaspoon of baking soda
1 teaspoon of kosher salt
1 teaspoon of instant espresso powder
To make the frosting for the cake, you'll need:
12 ounces of bittersweet chocolate
1 ¼ cups of heavy cream
3 tablespoons of unsalted butter (diced), at room temperature
1 tablespoon of Kahlúa
2 teaspoons of instant espresso powder
1 teaspoon of pure vanilla extract
I sifted my dry ingredients and mixed the cocoa and espresso powders with half-and-half and hot water before I began making the batter.
Anneta Konstantinides/Business Insider
I then placed the sugar and room-temperature butter into the bowl of my electric mixer — fitted with the paddle attachment — and beat them for about 4 minutes on medium speed.
After adding the eggs one at a time, I added the flour and chocolate mixtures alternately in thirds, starting and ending with the flour mixture.
I poured my batter into a 9-inch-by-13-inch baking pan and smoothed the top.
Anneta Konstantinides/Business Insider
Before I made my batter, I had buttered my pan, lined the bottom with parchment paper, then buttered and floured it again.
"There's no point in making a cake if you can't get it out of the pan," Garten said in the "Barefoot Contessa" episode where she demonstrated this recipe.
I placed my cake in the oven, which had been preheated to 350 degrees Fahrenheit.
Anneta Konstantinides/Business Insider
Garten says the cake should bake for 25 to 35 minutes. You'll know it's ready when the cake tester or knife comes out clean from the center.
Once my cake was out of the oven, I let it cool for 45 minutes while I made the frosting.
The mocha frosting for Garten's cake was quick to assemble.
Anneta Konstantinides/Business Insider
I chopped my chocolate and added it to a bowl with my butter and espresso powder. Then I heated my heavy cream and mixed everything together before adding the Kahlúa and vanilla. I covered the bowl with plastic wrap and left it in the fridge for 30 minutes, per Garten's instructions.
After the frosting has chilled, Garten says you should mix it on high speed for about 15 to 20 seconds, until it forms soft peaks. She also warns that it will curdle if you overbeat it.
This step was, unfortunately, a bit of a struggle for me. The consistency didn't look thick enough when I took it out of the fridge, so I had to let the frosting chill for another 10 minutes. And after mixing the frosting with my electric mixer, it still didn't appear as whipped as it had looked in the "Barefoot Contessa" episode.
I was still able to spread the mocha frosting on the cake easily, but it didn't look as good as I had hoped.
I loved the texture of Garten's chocolate cake, but the icing didn't blow me away.
Anneta Konstantinides/Business Insider
Garten's cake is springy and light, and I loved the enhanced chocolate flavor thanks to the espresso powder. I think it's really easy for a chocolate cake to become too dense or heavy, but Garten's recipe has a lovely texture.
I just wish I had enjoyed the mocha frosting as much as the cake. The consistency tasted off, and the flavor didn't grab me. But, paired together, the cake and mocha icing still pack a punch that I know any big chocolate fan would love.
Next up was Beatty's Chocolate Cake, which Garten called the "most fabulous chocolate cake" she's ever made.
Anneta Konstantinides/Business Insider
The recipe for Beatty's Chocolate Cake actually comes from Garten's friend Michael Grimm, who has frequently appeared on "Barefoot Contessa."
"He actually served this cake to me once at dinner, and I just begged him for the recipe," Garten said on an episode featuring the cake. "I didn't have to beg very hard."
Beatty was Grimm's grandmother, and she baked this cake for her husband and the customers on his milk route, according to Grimm's friend Monte Mathews, who shared the cake's origin story on his blog Chewing The Fat.
Beatty's Chocolate Cake features freshly brewed coffee, cocoa powder, and buttermilk.
Anneta Konstantinides/Business Insider
To make Beatty's Chocolate Cake, you'll need:
1 ¾ cups of all-purpose flour (plus more for pans)
2 cups of sugar
1 cup of freshly brewed hot coffee
1 cup of buttermilk (shaken)
¾ cup of cocoa powder
½ cup of vegetable oil
2 extra-large eggs at room temperature
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
1 teaspoon of pure vanilla extract
To make the frosting, you'll need:
6 ounces of good semisweet chocolate
2 sticks (½ pound) of unsalted butter at room temperature
1 ¼ cups of powdered sugar (sifted)
1 extra-large egg yolk at room temperature
1 tablespoon of instant coffee granules (such as Nescafé)
1 teaspoon of pure vanilla extract
Pro tip: You can also use Garten's recipe for cupcakes. This recipe will make 24 cupcakes, just make sure to reduce the baking time to 25-30 minutes.
First, I made the batter.
Anneta Konstantinides/Business Insider
I sifted my dry ingredients into the bowl of my electric stand mixer and mixed everything together until combined. I mixed my wet ingredients in a separate bowl, making sure to shake the buttermilk before throwing it in.
While the mixer was on low speed, I carefully poured my wet ingredients into the bowl with my dry ingredients. Then I added Garten's "secret" ingredient — the freshly brewed cup of hot coffee — while the mixer was still on low, letting it stir just to combine.
I poured my batter into two 8-inch round pans.
Anneta Konstantinides/Business Insider
Before adding the batter, I buttered my pans, lined the bottoms with parchment paper, then buttered and floured both pans again.
I threw my pans into the oven, which was set at 350 degrees Fahrenheit.
Anneta Konstantinides/Business Insider
Garten says the cakes should bake for 35 to 40 minutes. You'll know they're ready when your cake tester or knife comes out clean.
Once my pans were out of the oven, I let them cool for 30 minutes while I made the buttercream frosting. After 30 minutes had passed, I took my cakes out of their pans and let them sit on a cooling rack and a baking sheet.
Garten calls her frosting the "easiest, most delicious buttercream you've ever seen."
Anneta Konstantinides/Business Insider
After chopping and melting my chocolate, I added my butter to the electric mixer and beat it on medium-high speed for about 3 minutes, until it turned fluffy.
I then added the egg yolk, vanilla, and sugar to mix everything together before throwing in the chocolate and instant coffee granules, which I had dissolved in hot water first.
The winner was clear, Beatty's Chocolate Cake really ... took the cake.
Anneta Konstantinides/Business Insider
I was blown away by how moist Beatty's Chocolate Cake tasted. The flavor was deliciously rich, but the texture wasn't heavy or dense. As I wrote in my original review, it's without a doubt one of the fluffiest cakes I've ever had — even from a restaurant or bakery. And I loved the buttercream frosting, which had the perfect amount of sweetness and paired beautifully with the chocolate cake.
Beatty's Chocolate Cake requires a bit of work and effort, but that makes it all the more special. It's a cake no one will forget.
Established under the Franco dictatorship, the lunchtime ritual is in decline but all is not lost
A little before lunchtime each working day across Spain, evidence of one of the lingering, if less notorious, legacies of the Franco dictatorship is carefully traced in chalk, marker pen and printer ink.
Beckoning to hungry workers from blackboards, whiteboards and pieces of paper hastily taped to windows, the competitively priced menú del día, or daily set-price lunch, has been part of everyday Spanish life for more than half a century. But while 4m menús are still served each weekday, Spain is slowly losing its appetite for the familiar ritual.
One of Italy’s most prized seasonal delicacies is returning to the Algarve this November, with Gusto by Heinz Beck serving a seven-course menu dedicated to the celebrated white truffles of
Companies that sell paper cups, plates, delivery containers, and similar packaging to restaurants say that they're seeing less demand from US businesses.
Essity, a Swedish company that sells paper towels and cleaning supplies to businesses, including restaurants, said on Thursday that the dining pullback in the US was affecting sales. The company's sales volumes and prices in the US fell during its third quarter, it said.
"Consumers are not going out to restaurants as much as they do in Europe," CEO Ulrika Kolsrud told Reuters on Thursday.
Finland-based Huhtamaki Oyj, which makes disposable cups and takeout containers for fast-food restaurants, said that second-quarter sales in North America decreased.
Analysts at Jefferies wrote that results in the region, which accounts for about one-third of Huhtamaki Oyj's sales, will likely be hurt by lower consumer spending at fast-food chains in the US.
Higher prices at some chains, and many consumers still working from home, "have impacted sales volumes, and ultimately packaging demand," the analysts wrote earlier this month.
With wages stagnant and the lingering effects of inflation, many diners are eating out less. Those who are still spending tend to look for good deals — a trend that has tested value menus at fast-food chains like McDonald's and benefited others, such as Chili's, which offered deals that got consumers ordering.
That doesn't necessarily mean Americans have stopped spending on restaurant food altogether. Many diners are still willing to pay for food delivery, a trend that has bolstered results at DoorDash and Uber.
Natendrea Jones has been cooking seafood for more than a decade. In 2026, a viral food review brought her more than 300 orders overnight.
Natendrea Jones
Natendrea Jones used Facebook Marketplace to market her seafood-catering business.
A viral TikTok review in May brought her more than 300 orders overnight.
Jones now runs Red's Garlic Seafood from her home kitchen and hopes to expand into a food truck.
When TikTok food reviewer Gabriel Rivera DMed Natendrea Jones about her seafood this spring, she assumed it was a prank.
"I thought somebody was playing a joke," Jones, 36, told Business Insider.
The South Carolina native had spent years trying to turn her cooking into a full-time business. She grew up surrounded by home cooking and began earning money young, first by preparing salads for neighbors and family cookouts, then by doing hair and nails.
Cooking remained a side hustle for more than a decade. Jones made seafood platters for friends and occasionally sold pans, but hair and nails paid the bills.
A viral food review brought 300 orders overnight
Jones had been posting her food on Facebook Marketplace for years. The platform didn't strike her as unusual: As a hairstylist and nail technician, she'd previously used Craigslist to find clients.
"I would always post on Facebook Marketplace because that was like my Craigslist," she said. "I was a Craigslist girl."
Meanwhile, Rivera had built a following of more than 2 million on TikTok by ordering food through Facebook Marketplace and reviewing it from his car. When he found Jones' listing, he offered her $200 to make him anything she wanted.
Jones prepared a pan overflowing with snow crab legs, lobster, shrimp, oysters, and fixings. It was not yet a menu item, she said, but it would soon become known as the "Gabriel Special."
When Rivera posted his glowing review in May — "her seasoning is on another level," he said between bites — Jones woke up to a flood of orders.
"I checked my Square. I had literally over 300 orders," she said. "I dropped my phone. I dropped to my knees."
Jones said she generated $50,000 in sales over the following two weeks and later surpassed six figures in sales. She used some of the money to buy supplies, such as new pots and pans.
Going viral created new problems
The sudden growth was exciting, but it was also difficult to manage. Jones enlisted help from family members early on, refunded some orders, and said some customers waited as long as a month for their food.
"There's no way I can do 100 orders in a day," she said. "This type of motion is new to me."
Jones named her catering business after her late father, who was known as "Big Red."
Courtesy of Natendrea Jones
The pace eventually caught up with her. About three weeks after the review went live, Jones said she had to pause orders for a day to reset and catch up on sleep.
"The adrenaline was there, but I crashed," she said.
Since then, Jones has built more structure into the business. Customers order through her website, which adjusts pickup dates based on demand. She uses preorders to determine how much inventory she needs and now schedules pickup windows. On busy days, she said, her home-kitchen operation can handle 50 to 60 orders.
She still gets inquiries through Facebook Marketplace, but said most sales now come through Instagram and TikTok, where she has built sizable followings.
The business behind the seafood platter
Jones' best-selling platters are not cheap to produce. She buys seafood in bulk, along with fresh corn, potatoes, garlic, butter, edible flowers, packaging, and other ingredients. She estimates that she spends roughly $20,000 a month on supplies, though costs fluctuate based on order volume and seafood prices.
"People just say, 'More money, more problems,'" she said. "Sometimes I'll have moments where I don't see money at all — the money is gone, but it comes right back because that's a business."
Jones' pans are topped with edible flowers and served with her signature garlic sauce.
Natendrea Jones
Her signature sauce is central to the business, she said. Jones spent nearly eight years refining it and is protective of the recipe.
"My sauce is everything — because anybody can make a seafood boil, but how is your sauce?" she said. "I make my sauce from scratch and love and magic."
Jones and her family live in Summerville, South Carolina, where she operates Red's Garlic Seafood from her home kitchen.
Natendrea Jones
The business is named Red's Garlic Seafood after her late father, who was known as "Big Red." He was a chef who had hoped to open a family restaurant, Jones said.
Her next goal is a food truck, though she's taking her time to secure the vehicle, permits, and licenses needed to operate it.
"I want to do everything the smart way," she said.
Eventually, she hopes to open a brick-and-mortar restaurant. For now, she said she focuses on making each platter with the same care she brought to Rivera's order — the one that changed her business overnight.
"I make sure every pan has the flavors that it needs," she said. "I put the love and effort into the pan."
Glee Boutique Café in Vilamoura is celebrating Halloween by launching a limited-edition collection of skulls, brains and one-eyed monsters – all thankfully made from mousse, chocolate, fruit and praline. Created
Login
