OJ on the rocks. [Photograph: Serious Eats] Over the holiday weekend, Tim Carman of Washington CityPaper's Young & Hungry blog ranted about ice cubes in orange juice: When I see ice cubes in orange juice, I have two immediate thoughts: The orange juice will suck because it's watered down, and the restaurant is cheap, trying to extend its product at the expense of the product. I agree with him on one point: At a restaurant, they're just trying to cheap out. But at home, I sometimes add ice cubes to get the OJ extra cold. You just have to drink it fast. Which is no problem on a hot day. What's crazier is ice cubes in milk, which is... More

AdAge: "After its package redesign, sales of the Tropicana Pure Premium line plummeted 20 percent between January 1 and February 22, costing the brand tens of millions of dollars." Earlier: Tropicana, Pepsi Overhaul Packaging... More

After a flurry of complaints via letters, email, and telephone calls about Tropicana's new look, introduced in early January, the company is going back to its old design. [The New York Times] Previously: Tropicana, Pepsi Overhaul Packaging... More

If you're an orange juice drinker, you've already noticed the Tropicana brand redesign. The New York Times had a bit about it last week that explains the motive behind the drastic change: One noticeable change is the disappearance of the longtime Tropicana symbol, a straw stuck in an orange that stood for the juice’s fresh taste. The device is being replaced by a tall glass filled with Tropicana and an orange-colored twist cap atop large cartons that is shaped like a halved orange. Here's what design geeks said about it when previews went up in October: This new packaging feels, at best, like a discount store brand with what looks like, again, at best, rights-managed stock photography if not outright... More

Is frozen orange juice concentrate better for the environment than not-from-concentrate orange juice? Yes. Slate's Brendan I. Koerner explains the processes and energy consumed to produce both forms of juice.... More

The height of citrus season is just starting to wind down here in Rome, and I feel an urgent need to get in on as much of the action as I can in the next month or so. Luckily the tiny fruitteria just outside my door is still piled high each day with an astounding assortment of oranges, tangerines, clementines, and lemons. Other signs of citrus mania are evident on trips to the market. Huge takeaway buckets of sweet oranges are conveniently stacked at the front of my supermercato—there seemed to be one sitting in every creaking, wheeled cart I passed the other day. Even shoppers running in and out for a quart of milk and a pack of... More

Anyone who has over bought fresh-squeezed OJ knows it bears a hefty price. Nick Kindelsperger and Blake Royer, working collectively as The Paupered Chef, turn their frugal eyes on homemade orange juice. More