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2. Panera Has 3 Festive Holiday Soup Cups You Need to See

   www.aol.com/panera-3-festive-holiday-soup...

   Courtesy of Noah Fecks / Panera Bread. The soup cups' designs are an homage to elements of Panera's soups: tomatoes, broccoli cheddar, and the chain's popular bread bowls.

3. The Easy Italian Soup I’m Making All Winter Long - AOL

   www.aol.com/easy-italian-soup-m-making-123100703...

   1 cup small pasta, such as ditalini, acini de pepe, or orzo 4 packed cups (4 to 5 ounces) spinach or escarole, stems removed and roughly torn 2 teaspoons kosher salt, or as needed

4. Progresso Launched Soup-Flavored Candy — And It Sold Out Fast

   www.aol.com/progresso-launched-soup-flavored...

   4. Stirring the Pot. While one might think the idea of a condensed dinner would only appeal to a 7-year-old—or, naturally, Willy Wonka — the first batch of Soup Drops immediately sold out.

5. List of types of spoons - Wikipedia

   en.wikipedia.org/wiki/List_of_types_of_spoons

   Caviar spoon — usually made of mother of pearl, gold, animal horn, or wood, but not silver, which would affect the taste; Chinese spoon — a type of soup spoon with a short, thick handle extending directly from a deep, flat bowl. Coffee spoon — small, for use with after-dinner coffee cups (coffee spoons are usually smaller than teaspoons)

6. Coffee cupping - Wikipedia

   en.wikipedia.org/wiki/Coffee_cupping

   Comparing a few small-batch roastings in Eugene, Oregon Spittoon Traditionally a spittoon is used for the taster to expel the sipped cup that is being tasted. The spittoon is typically large and held between the legs of the taster to facilitate spitting. Spoon Traditionally a large spoon, such as a soup spoon, is used by the taster.

7. Amuse-bouche - Wikipedia

   en.wikipedia.org/wiki/Amuse-bouche

   It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, "The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites". [9]