Research In Motion Ltd. is denying a report that it had reached a deal with the Indian government to provide access to BlackBerry messages in that country.
Intel has won approval from U.S. Federal Trade Commission for its proposed $7.68-billion acquisition of security specialist McAfee, the chipmaker said.
Online advertising spending in the United States will overtake spending on newspaper ads this year for the first time, digital research firm eMarketer said Monday.
Technological advances enabling companies to significantly cut costs have led to strong global growth in startup activity, according to a U.S. venture capital pioneer.
Nokia, the world’s top cellphone maker by volume, has filed 13 new patent infringement suits in Europe against U.S. rival Apple, accusing it of using Nokia technology in its iPhones and iPads.
Web commerce company eBay Inc. said Wednesday it acquired Critical Path Software, a mobile software application developer, as the company further embraces selling via mobile.
In addition to software engineers, computer scientists and web designers, Silicon Valley giants ranging from Yahoo to Google to eBay are scrambling to hire economists, a little-known and increasingly valuable weapon as these companies create new businesses and fine-tune existing ones.
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"With the building just inspected and found all right by the inspectors of the Fire Underwriters' Association, the Arena ... was destroyed by fire yesterday."
Although the Country Roads focus usually is on places to stay and things to do in forests and fields, we are suggesting a getaway to Canada's capital city.
Another year has passed and it's time to take stock. I started my year in Chile and finished it in Argentina, which I will talk about in next week's column. In between, I visited Greece and France. While in each place I found great wines, the biggest surprise of the year was Prince Edward County. A mere three hours away from Montreal, I found in PEC a terroir that might be the best in the country for chardonnay and pinot noir.
Restaurant critics are constantly on the lookout for trends. We stare down at scallops to see on how many sides they've been seared, we take notes at the rare times a filet mignon includes the bone, we dunk our fingers in any unfamiliar sauces that accompany oysters and we marvel when a carrot cake or lemon tart is served deconstructed. I can recall a time when dishes would be served with many more foams, savoury tuiles, zigzags of balsamic vinegar (ugh!) and, until quite recently, on all sorts of funky square, oval or oversized plates. And I'll never forget the "broth" trend in the late '90s, when waiters used to serve a dish then return to drown it in hot consomme before you could get in there with your fork.