The soup business has grown cold. Inside Campbell’s plan to turn up the heat.

In the research and development kitchen at Campbell Soup, chef Todd Lyons spent much of the past 18 months fine-tuning a batch of new recipes. Would shoppers go for chicken noodle soup with kale added as a healthful twist? Would a cauliflower soup seasoned with dill land in their shopping carts? Lyons was creating the culinary prototypes for two of three new lines that the packaged-food empire has rolled out on supermarket shelves in recent months.

10 ways to improve your telework productivity this year

Have a New Year’s resolution to work from home more this year – maybe to spend more time with your children or save some gas money? Thanks to the flexible world of the Internet, I’ve been able to work away from The Post’s D.C. office for about a year and a half now – joining an estimated 37 percent of Americans who say they’ve telecommuted. Working from home can have its own charms and challenges.

7 Starbucks items that failed spectacularly

Starbucks is constantly coming out with new drinks and products to keep customers coming back again and again for a fresh twist on their caffeine fix. We rounded up some of Starbucks’ biggest fails with the help of Melody Overton, a Seattle attorney who runs the blog StarbucksMelody.com .