TIME Food

What Pizza Hut’s Radical New Menu Actually Tastes Like

Pizza Hut Menu Launch Press Event in NYC
Pizza Hut unveils its new menu in New York on on November 10, 2014. Rob Kim—Getty Images/Pizza Hut

Depends how you feel about honey sriracha crust and balsamic drizzles

The half-dozen servers were dressed in all black, down to the sleek leather gloves they wore as they doled out slices of Pretzel Piggy, Old Fashioned Meatbrawl and Cherry Pepper Bombshell. On the side: balsamic, buffalo, BBQ and honey sriracha sauces, or in Pizza Hut’s new parlance, “drizzles.” All of it was surrounded by a new logo, new delivery boxes, new casual-looking uniforms, and a new motto: “The Flavor of Now.”

This is the new, at times unrecognizable, Pizza Hut. Or, at least, it was the one shown to members of the media Monday afternoon to mark what David Gibbs, the company’s newly installed CEO, calls “one of the biggest moves we’ve ever made in our history.”

On Nov. 19, Pizza Hut will essentially relaunch its entire brand, changing the food it serves, the way its ordered and even the company logo. There are 11 new signature pizzas, six new sauces, 10 new crust flavors and four drizzles — enough options to allow for 2 billion unique pizza combinations. For the company known for trencherman staples like Stuffed Crust, Meat Lover’s and Supreme, the new menu is the fast-food equivalent of a Hail Mary pass.

“It’s a fear of irrelevance,” says Darren Tristano, a food industry analyst at Technomic. “But the potential to negatively influence their current customer base is certainly there.”

It’s a risk Pizza Hut is willing to take, though they’re hedging bets by keeping those old favorites on the menu. Sales at the nation’s largest pizza chain have been dropping for two years, as Domino’s, Little Caesars and Papa John’s—the No. 2, 3 and 4 chains, respectively—have cut into Pizza Hut’s business. Regional build-your-own pizza chains like Blaze and Pieology and customization-heavy fast-casual brands like Chipotle are also luring diners from the pan pizza depot.

“America’s tastes are changing,” Gibbs says. “People are interested in bold new flavors. It’s a pretty natural move to be the one to take the pizza category where nobody’s taken it before with all these new flavors and ingredients.”

Domino’s offered a template in 2009, when the company admitted that its sauce and crust weren’t that great and invited customers to taste the new version. They bolstered their campaign with an updated social media presence and smoother online ordering to cater to millennials. Sales have soared since, which is as much a reason for Pizza Hut drizzling hot sauce on garlic crusts as anything.

So what does the “flavor of now” taste like? Thankfully, better than it sounds (The Cock-a-Doodle Bacon. Why?).

We started with Pizza Hut’s new asiago breadsticks alongside four dipping sauces: balsamic, BBQ, buffalo and honey sriracha. They’re miles from your basic marinara or cheese sauce, but not necessarily for the better. Whether dipping in the sweet but mild balsamic, tangy, molasses-heavy BBQ, unmemorable buffalo or lightly spicy honey sriracha, my asiago sticks longed for a red sauce.

The newfangled pizzas tended to come together better. The Cock-a-Doodle Bacon pie is spread with a creamy garlic parmesan sauce topped with grilled chicken and bacon. The riff on Alfredo is rich enough that you don’t miss the marinara.

The Old Fashioned Meatbrawl is a reasonably restrained update on the classic topping: the meatballs are small enough not to dominate each bite, and a garlic crust adds an extra salty pop.

Cherry Pepper Bombshell is also better than it sounds. The cherry peppers and balsamic drizzle add a sweet punch that goes well with meaty salami. But the shower of fresh spinach on top didn’t add much. It felt similarly unnecessary on the Pretzel Piggy, which is one of the most convoluted combinations on the new signature menu. A salted pretzel crust with the creamy garlic parmesan sauce from the Cock-a-Doodle is topped with bacon, mushrooms and spinach and then finished with a balsamic drizzle. It worked, kind of, though you’d need to be in a particular kind of mood to take one down solo.

The custom crusts are Pizza Hut’s attempt to make choosing your dough as common as picking your toppings. Of the two new ones I tried, the Ginger Boom Boom crust—with regular cheese and marinara—was subtle, a bit garlicky, with only a mildly taste of ginger. The honey sriracha crust (with a pepperoni topping), meanwhile, was sticky and a bit too overpowering.

So is this really what millennials crave? Maybe. Pizza Hut will likely cast off a kicked-up drizzle, flavor-dusted crust or meatbrawl pie if it turns out it isn’t selling. Besides, it’s not as if Pizza Hut is a sauce and dough purist.

“We’ve always been the one taking the category to new places,” says Gibbs, Pizza Hut’s CEO. “Yes, the younger customers are more interested than the older demographics in experimenting with flavor. But I think across all demographics, there’s something on the menu for everybody.”

Read next: Watch McDonald’s Prove the McRib Is Made of Actual Food

TIME Innovation

Five Best Ideas of the Day: November 10

The Aspen Institute is an educational and policy studies organization based in Washington, D.C.

1. Food touches everything in our lives. Yet we have no national food policy. That must change.

By Mark Bittman, Michael Pollan, Ricardo Salvador and Olivier De Schutter in the Washington Post

2. Electronic Medical Records should focus more on patient care and less on meeting the needs of insurance companies and billing departments.

By Scott Hensley at National Public Radio

3. Anonymous social media often hosts vicious harassment targeting women and minorities. A new plan to monitor threats online is working for a solution.

By Barbara Herman in International Business Times

4. “You can’t wear a Band-Aid for long, particularly when the wound keeps bleeding.” Two years after Hurricane Sandy, New York is far from stormproof.

By Lilah Raptopoulos in the Guardian

5. China and the U.S. should take aim at a new “grand bargain” to head off tensions and mistrust in their relationship.

By Wei Zongyou in the Diplomat

The Aspen Institute is an educational and policy studies organization based in Washington, D.C.

TIME Ideas hosts the world's leading voices, providing commentary and expertise on the most compelling events in news, society, and culture. We welcome outside contributions. To submit a piece, email ideas@time.com.

TIME Food

USDA Approves Genetically Engineered Super Potato

potato
Stuart Minzey&—Getty Images

But some food-safety experts aren't psyched about the spud

The U.S. Department of Agriculture on Friday approved a genetically engineered potato that is resistant to bruising and cuts down on a possible cancer-causing substance, though some food-safety experts aren’t so excited about the super spud.

The Innate Potato, trademarked by Simplot, contains the DNA of other kinds of potatoes mixed in through a process known as RNA interference technology, The Guardian reports.

“If this is an attempt to give crop biotechnology a more benign face, all it has really done is expose the inadequacies of the US regulation of GE crops,” Doug Gurian-Sherman, senior scientist at Center for Food Safety, said in a statement. “We simply don’t know enough about RNA interference technology to determine whether GE crops developed with it are safe for people and the environment.”

Simplot says the new potato minimizes the creation of an amino acid that at high temperatures reacts with certain chemicals to become acrylamide, a substance the International Agency for Research on Cancer has called a “probably human carcinogen.”

The company has reportedly worked on the potato for more than a decade, but activists are already asking one of the company’s biggest customers, McDonald’s, not to buy it.

[The Guardian]

TIME Diet/Nutrition

The 5 Biggest Salad Mistakes You’re Making

salad
Getty Images

The best ways to build a balanced bowl

I eat some type of salad nearly every day. It’s a go-to staple I really look forward to, and I love mixing it up. Some days I toss greens with pico de gallo, black beans, and guacamole, others involve grilled veggies, quinoa, and almonds, or roasted chickpeas and olive tapenade.

I enjoy creating new combinations, and to do so without throwing my meal off balance, I use a mix-and-match philosophy: I start with a greens and veggie base, add a lean protein, choose a good-for-you fat, include a small portion of healthy starch, season, and commence crunching.

When I talk to my clients about how they build salads, I often find that they’re doubling up in some areas, and missing out in others; and those imbalances can either prevent a salad from being slimming, or lead to missing out on key nutrients. Here are some common salad-building blunders, and the best ways to build a balanced bowl.

Too little or too much protein

In my clients’ food journals I’ve seen plenty of salads with lots of veggies but no protein, and others with protein overload, like chicken plus cheese and hardboiled eggs. Protein is an essential salad component for several reasons—it boosts satiety, revs metabolism, and provides the raw materials for maintaining or building lean tissue, including both muscle as well as hormones, healthy hair, skin, and immune cells. But excess protein, beyond what your body needs, can prevent weight loss or lead to weight gain. In short, your body requires a certain amount of protein for maintenance and healing. When too little is delivered those jobs don’t get done. But when your body has more than it needs, it has no choice but to send the surplus straight to your fat cells. For balance, choose a half cup of a plant-based protein, like lentils or beans, or 3 ounces of lean meat or seafood (that’s about the size of a smartphone). If you choose dairy, stick with ½ cup of organic cottage cheese, or one whole hardboiled organic egg and three whites. If you like to include more than one type, reduce the portions of each.

HEALTH.COM: 11 Reasons Why You’re Not Losing Belly Fat

Not enough veggie variety

Greens and veggies are the typical salad base, but if you’re keeping your selections narrow (e.g. just spinach or romaine) you’re missing out on important veggie benefits. One Colorado State University also found that over a two-week period, volunteers who downed a broader array of the exact same amount of produce (18 botanical families instead of 5) experienced significantly less oxidation, a marker for premature aging and disease. Another study, which evaluated more than 450,000 people and looked at their consumption of commonly eaten veggies found that regardless of quantity, the risk of lung cancer decreased when a wider variety of veggies were consumed. This may be because each plant contains unique types of antioxidants, nutrients, and natural cancer fighters, so a wider variety exposes your body to a broader spectrum of protection. To reap the benefits aim for at least two cups of veggies total, with lots of different colors, such as field greens, red tomatoes, purple cabbage, orange bell peppers, white onion… and keep changing up the variety.

HEALTH.COM: 13 Ways to Make Veggies Delicious

Too little or too much fat

Like protein, fat serves as one of the body’s building blocks. Fat is a major structural component of your cell membranes, brain, hormones, and skin. Healthy fats also reduce inflammation, boost satiety (so you feel fuller longer), and significantly up the absorption of fat soluble vitamins and antioxidants, which hitch a ride with fat to get transported from your digestive system into your bloodstream. A few years back, researchers at Iowa State looked at the absorption of key antioxidants when men and women ate salads with fat-free, low-fat, and full fat salad dressings. They found that those who ate the fat-free dressing absorbed almost no antioxidants at all. The reduced-fat version upped the absorption, but not as much as the full fat dressing. Important info! But in your salad, dressing isn’t the only healthy way to include fat. Sometimes I crave a simple vinaigrette made with extra virgin olive oil, balsamic vinegar, minced garlic, and dried Italian herbs. But I’ll often skip the oil to make room for sliced avocado or chopped nuts. Or I’ll toss my greens and veggies with olive tapenade, or add oven roasted, grilled, or sauteed veggies that already have olive oil in the mix. Include some fat for sure—just choose wisely, and be mindful of your portions to prevent going overboard.

HEALTH.COM: Good Fats, Bad Fats: How to Choose

Skipping starch

Without any starch in a salad, you may wind up burning the protein you’ve added for fuel, which prevents the protein from being used for key maintenance and repair work. To strike a healthy balance, include a small portion—even just a third or half cup of a nutrient-rich whole food carb source, such as cooked chilled quinoa, roasted organic corn, or a cubed roasted red potato. I find that for my clients, this starch addition boosts satiety and energy in the hours after eating, but it’s still a small enough portion to allow for weight loss. In fact, when I’ve had clients resist adding carbs and skip this step, they typically seek out more snacks and wind up stalling weight loss. If you’re hesitant, try it and see how your body responds.

HEALTH.COM: 12 Foods That Control Your Appetite

Not enough seasoning

When I’ve heard people complain about disliking salads it’s typically because they’ve been eating very plain pairings, like romaine with just oil, vinegar, and bland grilled chicken. Fortunately there are plenty of ways to spruce salads up, and adding natural seasonings has been shown to further boost satiety and increase metabolism. Easy ways to add flavor include: toss fresh herbs into the mix like basil, cilantro or mint; whisk herbs, spices and raw or roasted garlic into oil and vinegar, and add pre-seasoned ingredients, like herbed quinoa, pesto-slathered grilled veggies, or spicy guacamole. A healthy salad should be a feast for your senses, and a dish you savor. And guess what? It’s entirely possible to achieve just that and shed pounds enjoying it!

HEALTH.COM: 16 No-Calorie, No-Salt Ways to Add Flavor to Food

Cynthia Sass, MPH, RD, is Health’s contributing nutrition editor, and privately counsels clients in New York, Los Angeles, and long distance. Cynthia is currently the sports nutrition consultant to the New York Rangers NHL team and the Tampa Bay Rays MLB team, and is board certified as a specialist in sports dietetics.

This article originally appeared on Health.com

TIME celebrities

Who Wants a Piece of This Life-Sized Jennifer Lawrence Cake?

There's also one of Tyrion Lannister from 'Game of Thrones'

A British baker named Lara Clarke won gold at the Cake International contest for her life-sized cake version of Jennifer Lawrence as The Hunger Games heroine Katniss Everdeen. In case that didn’t work out, she had a back-up plan: another entry consisting of a cake version of Tyrion Lannister from Game of Thrones.

Clarke, who taught herself to bake a couple of years ago by watching YouTube tutorials, has became an expert quickly— she’s also made roughly human-sized cakes of Miley Cyrus and Johnny Depp. “At the time I was watching Pirates of the Caribbean,” she told the BBC back in 2013. “I was watching Jack Sparrow, played by Johnny Depp, and I thought he would make the perfect cake.”

After using up 150 eggs, 22 pounds of butter and 132 pounds of icing to make Jennifer Lawrence, it looks like she’s got enough cake to last her until Mockingjay — Part 1 hits theaters.

TIME Mental Health/Psychology

How Sharing Food Makes You a Better Person

sharing food
Getty Images

The link between shared meals and altruism

Bad news for anyone planning a lonely night of delivery for one: sharing a meal with others actually makes you a better person, suggests a new study in the journal Appetite.

In primitive times, food was delivered in bulk in the form of a whole animal—bison for four, anyone?—so it had to be shared by more than just a single family, the study notes. Since the very early days, food has been closely linked with cooperation. Learning how to distribute those portions fairly helped promote mortality and equality.

But now that you can order a bison burger built for one, is sharing food obsolete?

Researchers led by Charlotte De Backer of the University of Antwerp in Belgium surveyed 466 Belgian students, asking them how often they ate home-cooked family meals during childhood and their current prosocial behavior—or altruistic acts towards others. Those who had shared meals more frequently in childhood scored better for altruistic behaviors, particularly giving directions to strangers, offering their seats on public transportation, helping their friends move, and volunteering.

“I think our Western individualised societies can benefit from sharing food more than ever,” De Backer told TIME in an email. “Sharing food primes people to think about fairness (do I get as much as everyone else at the table?), authority (who is being served first?), and greed (Sometimes I cannot take as much as I would personally want.)”

There’s a difference between “sharing a meal” and sharing food, however. Simply grabbing dinner with friends and ordering your own entrees doesn’t have the same bonding effect. But when food is served “family style” or on a large platter meant to share, we seem to engage with our more prosocial selves.

Next time you meet friends for dinner, consider a restaurant with more shareable cuisine. “Asian countries have a strong tradition of food sharing,” De Backer says. “Even in Western countries most Asian restaurants will still serve food in platters to be shared with everyone seated around their table.”

And it’s never too early to teach kids that food shouldn’t be territorial. Any opportunity to instill it in children is important, De Backer says, and individualizing kid food is a lost opportunity.

Take the birthday party. “If you bring out one cake that needs to be cut, children will automatically be primed about fair behavior,” she says. Letting them evaluate if the pieces are equal and fair helps them practice altruistic behavior—while unwrapping a cupcake, De Backer says, gets them nowhere.

TIME food and drink

5 Things You Need To Know About Japanese Whisky

Food Japanese Whisky
From left are Hibiki 12-year-old, Yamazaki 18 and 12-year-old Japanese whiskys at the Rickhouse bar in San Francisco, Aug. 6, 2010. Eric Risberg—AP

A single-malt from Japan has been named the best whisky in the world for the first time. Here's why you shouldn't be all that surprised

The whisky world was shocked on Tuesday, when it was announced that the 2015 edition of Jim Murray’s Whisky Bible had named Suntory’s Yamazaki Single Malt Sherry Cask 2013 the best whisky in the world — the first time the honor has gone to a whisky from Japan. Even more of a shock, particularly to the Scottish who pride themselves on their whisky, for the first time in the 12 years the Whisky Bible has been published, not a single Scotch made the top five.

But perhaps the surprise is unwarranted. After all, Japanese whisky has been a rising star in the spirits world for some time now. So, in honor of the big win, here are five things you should know about Japanese whisky.

It’s The New Kid on the Block — Japanese whisky has been commercially produced since since the early 1920s, when the Yamazaki distillery was first built near Kyoto. Throughout the 20th century, Japanese whiskies were primarily sold and consumed within Japan, yet they’ve become increasingly popular in Europe and North American in recent years.

Production — Japanese whiskies were first modelled on Scottish whiskies — Suntory’s first master distiller Masataka Taketsuru studied in Scotland and wanted to bring the drink home — so they are produced in much the same way, distilled twice using pot stills. Many distilleries even use malted and sometimes peated barley imported from Scotland.

About That Missing “E” — As Japanese whisky has much in common with Scottish whiskies, rather than the Irish or American varieties, its name follows the Scotch tradition and is spelled without an “e.”

Pop Culture Moment — Japanese whisky makes a prominent appearance in 2003′s Lost in Translation. In the film, Bill Murrary’s character Bob Harris is a washed-up actor who heads to Japan to shill for Suntory whisky. Tag line: “For relaxing times, make it Suntory time.”

In real life, it was actually actor Sean Connery who appeared in Suntory commericals in the 1990s.

It’s a Winner – The World Whisky Bible coup isn’t the first time Japanese whisky has been recognized with an international award. In 2001, Nikka’s Yoichi whisky was named the “Best of the Best” in an international tasting by Whisky Magazine. Then, in 2003, Suntory’s 30-year-old Hibiki won the top award at the International Spirits Challenge and Suntory went on to earn awards at the competition for the next 11 years.

TIME Diet/Nutrition

This Free App Knows Exactly What’s in Your Food

Woman typing on mobile phone
Getty Images

A new food database three years in the making is trying to change the way you eat.

The Environmental Working Group (EWG) today launched EWG’s Food Scores: Rate Your Plate. The website rates more than 80,000 packaged foods from 1,500 brands, with criteria like nutrition, ingredient concerns, food additives, and how processed the product is. And a free app offers on-demand info at the smartphone scan of a barcode.

Some databases only consider nutrition information found on the label. But this one offers a more in-depth view of what’s in our food—from contaminants like BPA in canned foods, mercury in seafood, antibiotics in meat, arsenic in rice and pesticide residues in produce, to food additives, like preservatives, artificial and natural flavors and colors, low-calorie sweeteners and fat replacers.

More positive scores were given to foods higher in protein, fiber, omega-3s, and minimal processing—foods “closer to what you might find in your kitchen than what you might find in a chemical plant,” said Ken Cook, EWG’s president and cofounder, in a statement.

Each product falls somewhere on a 1-10 scale, with 1 being the best possible score and 10 being the worst. Only 18% of the products fell into what EWG called the “green zone,” while 57% were in the yellow-to-orange range and 25% were at the very bottom.

A full 58% of products tested contained added sugar, and 46% had natural or artificial flavors—the components of which are considered proprietary and don’t have to be disclosed. Organic packaged foods had an average of 9 ingredients, while convention foods had an average of 14.

“In many cases what we see on offer in in aisle after aisle of the supermarket doesn’t really qualify, in our view, almost as food,” said Cook. “It’s a series of packaged products that convey salt, sugar and other ingredients that often have very little to do with nourishment and everything to do with exactly what Americans want to avoid.”

The highly searchable database also includes an interactive calculator, which spits out personalized nutrition values based on your age, sex and life stage, and lets you sort products by whichever scary additive you’re concerned about this week. Want to know what’s really lurking in that cheese-dusted foodstuff on sale at the supermarket? You can play with your food here.

Read next: 5 Best Fitness Trackers for Around $50

TIME Diet/Nutrition

5 Signs Your House is Making You Fat

House made from food
Getty Images

Transform your home into a slimmer space with these scientifically proven tips

Aside from work, you spend most of your hours at home. And it should function as a respite from the lure of the fast food joint on every corner, or the ease of buying a candy bar from the vending machine. But if your home isn’t set up right, it may be encouraging bad habits. One way to win the battle? “You can restructure your home environment to protect yourself from unhealthy food and a sedentary lifestyle,”says Sherry Pagoto, PhD, associate professor of medicine in the division of preventative and behavioral medicine at the University of Massachusetts Medical School. From organizing your kitchen to your thermostat setting, read on to discover 5 ways your home may slyly cause you to pack on pounds.

HEALTH.COM: 11 Reasons Why You’re Not Losing Belly Fat

Your cabinets are overflowing

If your cabinets are so stuffed that you need to put food on your counters, fridge, or exposed shelving, you’re setting yourself up to trigger a craving. “A bag of potato chips or candy out in the open will put the food on your radar when you walk by. The minute you see that visual cue, you want it,” says Pagoto.

The fix: Clean out your pantry on a regular basis. Get rid of expired food and stuff you bought that you don’t like and won’t eat (but keep around anyway)—even if it’s healthy. Or, come up with alternate storage plans, like a cabinet in your basement.

Your apples are in the fridge

On the other hand, if healthy food is hidden, you’re less likely to eat it. That’s especially true if you keep fruits that don’t need to be refrigerated (like apples or pears) or whole veggies tucked away in the crisper drawers. When you’re busy, it’s faster to rip open a bag of chips than cut cruditès.

HEALTH.COM: The Same 10 Weight Loss Mistakes Everyone Makes

The fix: Buy a pretty fruit bowl or basket so you’re more inclined to fill it; display in plain sight so you’re more likely to grab a piece. Pre-slice veggies and put them in clear containers front-and-center in the fridge for easy snacking.

Your thermostat is set too high

The fact that you can go anywhere—your home, the office, a store—and the temperature is set at somewhere-in-the-70s comfortable is a surprising contributor to obesity, say experts. Your body simply doesn’t have to work to expend energy to warm itself up, suggests a 2014 study in Trends in Endocrinology & Metabolism. The result: your metabolism sputters.

The fix: Turn down your thermostat a few degrees. Being cold activates your brown fat, which actually spurs your metabolism and improves glucose sensitivity. If the change is too abrupt, start with one degree and gradually decrease the temperature. You’ll quickly adapt to the chillier temp, note researchers.

HEALTH.COM: 24 Fat-Burning Ab Exercises (No Crunches!)

You’re inviting the wrong people over

“Look at who your friends are,” says James O. Hill, PhD, director of the Colorado Nutrition Obesity Research Center. “You’re going to behave similarly to the people you spend time with.” If your friends are more the type to sit around and drink beer and eat chips, then you will be, too.

The fix: Okay, no one’s saying to lose your friends—no matter how bad their health habits. “Look for friends who are doing the right thing, and have them over, too,” says Dr. Hill. If they’re more active and like to eat nutritious foods, you’re more likely to adopt their habits. Conversely, their attitude can rub off on your less-than-virtuous pals.

HEALTH.COM: 12 Superfoods That Warm You Up

Your lights are too dim

When you don’t get enough sleep, your body scrambles hormone levels that control hunger, making you crave junk food. In one International Journal of Endocrinology study, sleep-deprived adults who were exposed to dim light in the morning had lower concentrations of the fullness hormone leptin, while those in blue light (the kind from energy-efficient bulbs) had higher leptin levels.

The fix: When you wake up, open your shades to allow natural sunlight in and turn on lamps and overhead lights. Bonus: It’ll also help you wake up faster.

This article originally appeared on Health.com

TIME Food & Drink

Starbucks’ New Chestnut Praline Latte Will Save Us From the Pumpkin Spice Latte

Pumpkin Spice Latte Starbucks
Starbucks

Get ready for the coffee chain's newest seasonal beverage

Ladies and gentleman, take heart, the Pumpkin Spice Latte’s reign of terror is coming to an end.

Your knight in shining armor is the Starbucks’ new-nationwide Chestnut Praline Latte, slated for release at Starbucks locations across the country this fall.

The impending national release of the Chestnut Praline Latte (from here on out referred to as ‘CPL’) is consequential because, as an overly sweet, holiday-themed liquid dessert disguised as a coffee drink, the CPL is poised to displace the Pumpkin Spice Latte in the hearts of bros, basics and whoever else drinks those things everywhere.

The Chestnut Praline Latte has the advantage of being named for two actual ingredients — criteria the Pumpkin “Spice” Latte cannot claim to meet.

Lest the import of this news not resonate with you, consider the hysteria that has gripped America as we have grappled with life in the age of Peak Pumpkin. Just days ago in Washington, D.C., I spotted a sign for pumpkin mussels. Granted, the chef had the courtesy not to advertise “pumpkin spice” mussels, but my PSL-weary brain filled in the phrase nonetheless.

Rest easy, America. Hope is on the horizon. The CPL drops nationwide Nov. 12, reports The Huffington Post.

In the meantime, here’s a picture of what the CPL is likely to resemble, presumably taken last year when the CPL was released in selected test markets.

Your browser, Internet Explorer 8 or below, is out of date. It has known security flaws and may not display all features of this and other websites.

Learn how to update your browser