For the first time in almost 20 years, Walmart has a new logo. The international retailer describes it as a “a comprehensive brand refresh,” but the online world hasn’t been quite so kind to ...

Welcome to Minnesota’s custard wonderland, where dairy dreams come true and spoons are optional! Nestled in the heart of ...

Walmart has updated its logo for the first time in 20 years — and shoppers are seriously stunned. The retailer describes the new look as “a comprehensive brand refresh that reflects its ...

Several people online noted that they thought the new logo looks "exactly the same" as its previous logo Kimberlee Speakman is a digital writer at PEOPLE. She has been working at PEOPLE since 2022.

In this post, I'll share 20 all-time best logo design tips for crafting logos that pop. Some may surprise you. Follow the Inkbot Design blog for more! What makes a logo design genuinely iconic? Is it ...

Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...

Walmart is refreshing its logo for the first time in nearly two decades, highlighting its evolution while also serving as a nod to its past, the big-box retailer announced Monday. The word mark on ...

Billy Perrigo is a correspondent at TIME based in the London bureau. He covers the tech industry, focusing on the companies reshaping our world in strange and unexpected ways. His investigation ...

For the first time since 2008, the big-box chain has updated its logo, taking a nod from the font that was inspired by a trucker hat that founder Sam Walton was known to wear. The Bentonville ...

Kill it with fire. Meanwhile, in NSW, Coles tried to flog hot cross buns seasoned with Arnott’s Pizza Shapes, and Pauls released a lollipop-flavoured custard. “Best served cold,” recommended ...

Whisk in the bloomed gelatin until fully incorporated, then pour the custard into your lined tin ... Working with one sheet at a time, use a fork to prick the pastry all over – this helps ...

Charlie Campbell is an Editor-at-Large at TIME, based in the Singapore bureau. He covers business, tech, and geopolitics across Asia. He was previously China Bureau Chief. More From TIME ...