As the background pace of life in the kitchen has accelerated, other food products have gone from being time-savers to time-wasters: instant powdered lemonade was originally faster than squeezing lemons; now it is slower than opening bottles. Making cake frosting from a mix is faster than making it from scratch but slower than spooning it from a tin. Pancake and waffle mix saved only the time it took to add sugar and baking soda to flour, but that was enough-unless you prefer the further time-saving of frozen waffles and pancakes. Time-saving trajectories appear in the evolution of countless foods. Homemade frosting to frosting mixes to canned frosting. Gelatin-based desserts to Jell-O to premade Jell-O in jars. Packaged, frozen breakfast sausages to packaged, frozen, precooked breakfast sausages. With rising standards of living, the subtle tradeoffs of money and time have shifted in the direction of saving time. It is less expensive to ship premade soup in condensed form; but more and more consumers spare themselves the seconds it takes to add water or milk. Bouillon cubes came into the world as a leap forward in time-saving. Now, who can spare time to unwrap the foil and heat the water? For that matter, heating water, a process subject to constraints of physical law, has come to seem annoyingly slow. Hence the spread of Instant Hot and Quick & Hot faucets.