This article includes a list of references, but its sources remain unclear because it has insufficient inline citations. Please help to improve this article by introducing more precise citations. (July 2010)

A slow jam is an umbrella term for music with R&B and Soul influences. Slow jams are commonly R&B ballads or downtempo songs. The term is most commonly reserved for soft-sounding songs with heavily emotional or romantic lyrical content. This definition has led to intense debate over whether particular songs should be classified as a "slow jam", e.g. Ginuwine's 1996 hit single "Pony". The common use and possible origin of this term traces back to 1983 when Solar Records group Midnight Star recorded the song "Slow Jam" on their album No Parking on the Dance Floor.

Music categories associated with slow jams are:

• Soul*
• R&B*
• Contemporary R&B*
• Pop*
• Soft rock*
• Reggae
• Hip hop*
• Jazz
• Funk*
• Quiet storm

Asterisks (*) denote genres with variable tempos which constitute the use of dance music.

Examples of songs that are slow jams[link]

• "A House Is Not a Home" – Luther Vandross
• "Adore" – Prince
• "Again" – Janet Jackson
• "Angel of Mine" – Eternal
• "Anytime" – Brian McKnight
• "And I" – Ciara
• "Age Ain't Nothing but a Number" – Aaliyah
• "All the Man That I Need" – Whitney Houston
• "Another Sad Love Song" – Toni Braxton
• "Any Time, Any Place" – Janet Jackson
• "Between The Sheets" – Isley Brothers
• "Back at One" – Brian McKnight
• "Be With You" – Beyoncé
• "Breathe Again" – Toni Braxton
• "Can I Take U Home" – Jamie Foxx
• "Call My Name" – Prince
• "Can't Let Go" – Mariah Carey
• "Can You Stand the Rain" – New Edition
• "Can't B Good" – Janet Jackson
• "Cause I Love You" – Lenny Williams
• "Cheers 2 U" – Playa
• "Come Back to Me" – Janet Jackson
• "Damn U" – Prince
• "Diamonds and Pearls" – Prince
• "Diary" – Alicia Keys
• "Didn't We Almost Have It All" – Whitney Houston
• "Differences" – Ginuwine
• "Diggin' on You" – TLC
• "Do Me, Baby" – Prince
• "Everytime I Close My Eyes" – Babyface
• "Finally Found" – Honeyz
• "From The Heart" – Another Level
• "Footsteps in the Dark" – The Isley Brothers
• "Funny How Time Flies (When You're Having Fun)" – Janet Jackson
• "Future Baby Mama" – Prince
• "Games" – Chukii Booker
• "Get Up On It" – Kut Klose
• "Giving You the Best That I Got" – Anita Baker
• "The Greatest Romance Ever Sold" – Prince
• "How Come You Don't Call Me" – Alicia Keys
• "I Apologize" – Anita Baker
• "I Belong to You (Every Time I See Your Face)" – Rome
• "I Don't Wanna Cry" – Mariah Carey
• "I Hate U" – Prince
• "I Learned from the Best" – Whitney Houston
• "I Look to You" – Whitney Houston
• "I Just Can't Stop Loving You" – Michael Jackson
• "I Swear" – All-4-One
• "I Will Always Love You" – Whitney Houston
• "I'd Rather" – Luther Vandross
• "If I Ain't Got You" – Alicia Keys
• "If I Was Your Girlfriend" – Prince
• "If You Go Away" - New Kids on the Block
• "Insatiable" – Prince
• "Is It Good to You" – Tammy Lucas & Teddy Riley
• "Kissin' You" – Total
• "Let's Wait Awhile" – Janet Jackson
• "Lonely's The Only Company" – Maxwell
• "Losing My Balance" – J. Cole
• "Love" – Keyshia Cole
• "Love" – Musiq Soulchild
• "Love Shoulda Brought You Home" – Toni Braxton
• "Love You Down" – Ready for the World
• "Me, Myself and I" – Beyoncé
• "Money Don't Matter 2 Night" – Prince
• "The Most Beautiful Girl in the World" – Prince
• "My First Love" – René & Angela (1983)/Avant & Keke Wyatt (2000)
• "Nice & Slow" – Usher
• "Nite & Day" – Al B. Sure!
• "No Ordinary Love" – Sade
• "Nobody" – Keith Sweat
• "Promise" – Ciara
• "One in a Million" – Aaliyah
• "The One I Gave My Heart To" – Aaliyah
• "Paradise" – Sade
• "Pink Cashmere" – Prince
• "Poppin'" – Chris Brown
• "Pretty Brown Eyes" – Mint Condition
• "Reasons" – Earth, Wind & Fire
• "Red Light Special" – TLC
• "Remember The Time" – Michael Jackson
• "Rhythm of Love" – Anita Baker
• "Ring Ring Ring (Ha Ha Hey)" – De La Soul
• "Rock Wit'cha" – Bobby Brown
• "Roni" – Bobby Brown
• "Runaway" – Janet Jackson
• "Saving All My Love for You" – Whitney Houston
• "Scandalous!" – Prince
• "Sensitivity" – Ralph Tresvant
• "Shake You Down" – Gregory Abbott
• "Seven Whole Days" – Toni Braxton
• "Slow Jam" – Midnight Star
• "Slow Jam" – Usher & Monica
• "Slow Jams" – Quincy Jones, Babyface, Tamia & Barry White
• "Slow Jamz" – Twista & Kanye West
• "Somebody Already Broke My Heart" – Sade
• "Soul Sista" – Bilal
• "Spanish Guitar" – Toni Braxton
• "Stay" – Jodeci
• "The Lady in My Life" – Michael Jackson
• "Sweet Love" – Anita Baker
• "Take a Bow" – Madonna
• "Take You Down" – Chris Brown
• "Tender Love" – Force MDs
• "That's the Way Love Goes" – Janet Jackson
• "They Don't Know" – Jon B.
• "This Song" – LeToya
• "Time to Grow" – Lemar
• "Twenty Foreplay" – Janet Jackson
• "Turn My Back On You" – Sade
• "Un-Break My Heart" – Toni Braxton
• "Until The End of Time" – Justin Timberlake
• "Untitled (How Does It Feel)" – D'Angelo
• "Vision of Love" – Mariah Carey
• "Voyage to Atlantis" – The Isley Brothers
• "I Want You" – Janet Jackson
• "Weak" – SWV
• "We Belong Together" – Mariah Carey
• "What's Love Got to Do With It" – Tina Turner
• "What You Won't Do for Love" – Bobby Caldwell
• "When 2 R in Love" – Prince
• "Why I Love You So Much" – Monica
• "You" – Raheem DeVaughn
• "You Give Good Love" – Whitney Houston
• "You Gotta Be" – Des'ree
• "Your Love Is King" – Sade
• "You're Always On My Mind" – SWV

See also[link]

• List of rhythm and blues ballads
• List of soul ballads

References[link]

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2009)

External links[link]

• Kevin "Slow Jammin" James, DJ in the U.S.
• Slow Jam, internet radio station.
• Slow Jam Radio, radio station in the U.S.
• Brad B Slow Jams, Brad B Slow Jams is a radio program that started in 2005 on Clear Channel KJYO Oklahoma City and is heard nationwide on the internet and selected Clear Channel stations.
• SOULRNB.COM, French webzine and community about R&B and Soul music.
• Lisa St. Regis, a DJ in the U.S. has continuously hosted Slow Jams shows since the late 80's and can be heard on several California stations as well as Internet only stations, and on Clear Channels HD2 streams broadcasting locally and nationwide.

In kinematics, the speed of an object is the magnitude of its velocity (the rate of change of its position); it is thus a scalar quantity. The average speed of an object in an interval of time is the distance traveled by the object divided by the duration of the interval;^[1] the instantaneous speed is the limit of the average speed as the duration of the time interval approaches zero .

Like velocity, speed has the dimensions of a length divided by a time; the SI unit of speed is the meter per second, but the most usual unit of speed in everyday usage is the kilometer per hour or, in the USA and the UK, miles per hour. For air and marine travel the knot is commonly used.

The fastest possible speed at which energy or information can travel, according to special relativity, is the speed of light in vacuum c = 299,792,458 meters per second, approximately 1079 million kilometers per hour (671,000,000 mph). Matter cannot quite reach the speed of light, as this would require an infinite amount of energy. In relativity physics, the concept of rapidity replaces the classical idea of speed. In day-to-day athletics, it is proper to say that a teenager can achieve atleast 20 kmph (or 12.43 mph) of speed while a best runner can achieve 30 kmph (or 18.64 mph) which is similiar to run 100m running race in about 12 seconds. The average speed for a teenager is 24 kmph, which can be a result on running 100m in 15 seconds.

Definition[link]

The speed v is defined as the magnitude of the velocity v, that is the derivative of the position r with respect to time:

Failed to parse (Missing texvc executable; please see math/README to configure.): v = \left|\mathbf v\right| = \left|\dot {\mathbf r}\right| = \left|\frac{d\mathbf r}{dt}\right|.

If s is the length of the path traveled until time t, the speed equals the time derivative of s:

Failed to parse (Missing texvc executable; please see math/README to configure.): v = \frac{ds}{dt}.

In the special case where the velocity is constant (that is, constant speed in a straight line) this can be simplified to v=s/t. The average speed over a finite time interval is the total distance traveled divided by the time duration.

Expressed in graphical language, the slope of a tangent line of a distance-time graph is the instantaneous speed, and the slope of a chord line of distance-time graph is the average speed over the time interval between the ends of the chord.

Units[link]

Units of speed include:

• meters per second (symbol m s⁻¹ or m/s), the SI derived unit;
• kilometers per hour (symbol km/h);
• miles per hour (symbol mph);
• knots (nautical miles per hour, symbol kn or kt);
• feet per second (symbol fps or ft/s);
• Mach number (dimensionless), speed divided by the speed of sound;
• in natural units (dimensionless), speed divided by the speed of light in vacuum (symbol c = 299,792,458 m/s).

(Values in bold face are exact.)

Examples of different speeds[link]

Vehicles often have a speedometer to measure the speed they are moving.

See also[link]

Look up speed or swiftness in Wiktionary, the free dictionary.

• Air speed
• Land speed
• List of vehicle speed records
• Speedometer
• Typical projectile speeds
• V speeds

References[link]

• Richard P. Feynman, Robert B. Leighton, Matthew Sands. The Feynman Lectures on Physics, Volume I, Section 8-2. Addison-Wesley, Reading, Massachusetts (1963). ISBN 0-201-02116-1.

Wikiquote has a collection of quotations related to: Speed

Barney stinson

shutup austin is here he is awsome

Strawberry jam, one type of common fruit preserve.

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. Before World War II, fruit preserve recipes did not include pectin, and many artisan jams today are made without pectin. The ingredients used and how they are prepared determine the type of preserves; jams, jellies and marmalades are all examples of different styles of fruit preserves that vary based upon the ingredients used.

Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry, as well as savoury preserves of culinary vegetables, such as tomatoes or squash. In North America, the plural form "preserves" is used to describe all types of jams and jellies. In British and Commonwealth English most fruit preserves are simply called jam, with the singular preserve being applied to high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.

Variations[link]

Five varieties of fruit preserves (clockwise from top): apple, quince, plum, squash, orange (in the center)

Chutney[link]

A chutney is a pungent relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after production, modern chutneys are often made to be sold, so require preservatives – often sugar and vinegar – to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar.

Confit[link]

Confit, which is the past participle form of the French verb confire or "to preserve", is most often applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowing the fats to set.^[1] However, the term can also refer to fruit or vegetables which have been seasoned and cooked with honey or sugar until the mixture has reached a jam-like consistency.^[2] Savory confits, such as ones made with garlic or tomatoes, may call for a savory oil, such as virgin olive oil, as the preserving agent.^[3][4]

Conserves[link]

A conserve, or whole fruit jam,^[5] is a jam made of fruit stewed in sugar.

Often the making of conserves can be trickier than making a standard jam, because the balance between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit,^[6] and sugar to penetrate the fruit, and cooking too long that fruit will break down and liquefy. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture only to bring to the setting point.^[5][7] As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough skins.^[6] Currants and gooseberries, and a number of plums are among these fruits.

Because of this shorter cooking period, not as much pectin will be released from the fruit, and as such, conserves (particularly home-made conserves) will sometimes be slightly softer set than some jams.^[7]

An alternate definition holds that conserves are preserves made from a mixture of fruits and/or vegetables. Conserves may also include dried fruit or nuts.^[8]

Fruit butter[link]

Fruit butter, in this context, refers to a process where the whole fruit is forced through a sieve or blended after the heating process.

"Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp ... add sugar and cook as rapidly as possible with constant stirring... The finished product should mound up when dropped from a spoon, but should not cut like jelly. Neither should there be any free liquid."—Berolzheimer R (ed) et al. (1959)^[9]

Fruit curd[link]

Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.^[10] The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites and/or butter.^[11]

Fruit spread[link]

Fruit spread refers to a jam or preserve with no added sugar.

Jam[link]

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh,^[12] although some cookbooks define jam as cooked and gelled fruit (or vegetable) purees.^[13]

Properly, the term "jam" refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. The following extract from a US cookbook describes the process.

"Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." – Berolzheimer R (ed) et al. (1959)^{[notes 1]}

Examples:

• Peach Blackberry jam (Sweet,fruit)
• Strawberry jam (sweet, fruit)

Variations

Uncooked or minimally cooked (less than 5 minutes) jams, called freezer jam, because they are stored frozen, are popular in parts of North America for their very fresh taste.

Jelly[link]

Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin. Additional pectin may be added where the original fruit does not supply enough, for example with grapes.^[12] Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating. A muslin or stockinette "jelly bag" is traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under gravity. It is important not to attempt to force the straining process, for example by squeezing the mass of fruit in the muslin, or the clarity of the resulting jelly will be compromised.

"Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.

EXTRACTING JUICE — Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." – Berolzheimer R (ed) et al. (1959)^{[notes 2]}

Examples:

• Grape jelly (sweet, fruit)
• Mint jelly (savory)
• Jalapeño pepper jelly (hot)

Marmalade[link]

British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and (in some commercial brands) a gelling agent. American-style marmalade is sweet, not bitter. In English-speaking usage, marmalade almost always refers to a preserve derived from a citrus fruit, most commonly oranges, although onion marmalade is also used as an accompaniment to savory dishes.

The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed, marmalade is sometimes described as jam with fruit peel (although many companies now also manufacture peel-free marmalade). Such marmalade is most often consumed on toasted bread for breakfast. The favored citrus fruit for marmalade production in the UK is the Seville orange, Citrus aurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higher in pectin than sweet oranges, and therefore gives a good set. Marmalade can also be made from lemons, limes, grapefruit, strawberries or a combination.

Regional terminology[link]

Jams, jellies and honeys, Minnesota State Fair

The term preserves is usually interchangeable with jam. Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.^[13]

The terms jam and jelly are used in different parts of the English-speaking world in different ways. In the United States, both jam and jelly are sometimes popularly referred to as "jelly", whereas in the United Kingdom, Canada, India and Australia, the two terms are more strictly differentiated. In Australia and South Africa, the term "jam" is more popularly used as a generic term for both jam and jelly.^[14]

To further confuse the issue, the term "jelly" is also used in the UK, South Africa, Australia, India and New Zealand to refer to a gelatin dessert, known in North America as jello, derived from the brand name Jell-O.

Production[link]

Jam being made in a pot

In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F),^{[citation needed]} the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set.^[15]

Commercially produced jams are usually produced using one of two methods. The first is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing its boiling temperature to anywhere between 65 and 80 °C depending on the recipe and the end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, once the desired amount of water has been driven off, the jam still needs to be heated briefly to 95 to 100 °C to kill off any micro-organisms that may be present; the vacuum pan method does not kill them all. During the commercial filling of the jam into jars, it is common to use a flame to sterilize the rim of the jar and the lid to destroy any yeasts and molds which may cause spoilage during storage. It is also common practice to inject steam into the head space at the top of the jar immediately prior to the fitting of the lid, to create a vacuum. Not only does this vacuum help prevent the growth of spoilage organisms, but it also pulls down the tamper-evident safety button when lids of this type are employed.

Packaging[link]

Jam jars are an efficient method of storing and preserving jam. Though sugar can keep for exceedingly long times, containing it in a jar is far more useful than older methods. Other methods of packaging jam, especially for industrially produced products, include cans, and plastic packets, especially used in the food service industry for individual servings.

[edit] Legal definitions

US FDA definitions[link]

The U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are based entirely on fruit juice or other liquids, while jams and preserves are gelled fruit that may include the seeds and pulp. The United States Department of Agriculture offers grading service based on these standards.^[12]

Canadian regulations[link]

Under the Processed Products Regulations (C.R.C., c. 291), jams, jellies, citrus marmalade and preserves are defined. Each must contain a minimum percentage of the named fruit and a minimum percentage of water-soluble solids. Jams "shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient", jellies "shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency."^[16]

European Union directives on jam[link]

In the European Union, the jam directive (Council Directive 79/693/EEC, 24 July 1979)^[17] set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in a culinary sense as fruits, such as tomatoes, cucumbers, and pumpkins; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as: rhubarb (the edible part of the stalks), carrots, and sweet potatoes. This definition continues to apply in the new directive, Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption.^[18]

Extra jam is subject to somewhat stricter rules that set higher standards for the minimum fruit content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and blackcurrants), as well specifying as the use of unconcentrated fruit pulp, and forbidding the mixture of certain fruits and vegetables with others.^[18]

Jelly worldwide[link]

• Almond jelly, a sweet dessert from Hong Kong
• Coffee jelly features in many desserts in Japan.
• Jellied cranberry sauce is primarily a holiday treat in the U.S. and the UK.
• Grass jelly, a food from China and Southeast Asia, often served in drinks
• Konjac, a variety of Japanese jelly made from konnyaku
• Mayhaw jelly is a delicacy in parts of the American South.
• Muk, a variety of Korean jelly, seasoned and eaten as a cold salad
• Nata de coco, jelly made from coconuts originating from the Philippines
• Yōkan, a sweet, pasty jelly dessert from Japan often made with beans, sweet potato or squash

There are a variety of jellies in the cuisines of East and Southeast Asia. Depending on the type, they may be sweet or unsweetened.

See also[link]

• Lekvar
• Peanut butter and jelly sandwich
• Spoon sweets

Notes[link]

References[link]

External links[link]

Look up marmalade in Wiktionary, the free dictionary.

Look up jelly in Wiktionary, the free dictionary.

Look up jam in Wiktionary, the free dictionary.

Wikisource has the text of the 1911 Encyclopædia Britannica article Jams and Jellies.

• Making Jams and Jellies
• Making Jams, Marmalades, Preserves, and Conserves

This biographical article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (December 2008)

Keith Sweat (born July 22, 1961)^[1] is an American R&B/soul, singer-songwriter, record producer, radio personality and an innovator of the New Jack Swing.

Music career[link]

1975-1984: with Jamilah[link]

Sweat started his musical career as a member of a Harlem band called "Jamilah" in 1975. With the help of Jamilah, Sweat was able to hone his craft as a lead singer by performing regionally throughout the tri-State area of New York, New Jersey and Connecticut. The group was started by bassist Larry Peoples, guitarist Michael Samuels, and drummer Walter Bradley. Additional members of the group included Peter DaCosta (vocals), Joseph McGeachy (sax), Dwight Banks (trumpet), and Kenneth Varner (keyboards).

1984-1987: Stadium Records[link]

After leaving the group in 1984 to aspire for a solo career, he sang at nightclubs throughout New York City and landed a chance to record for the independent label, Stadium Records. Sweat recorded only one tune for Stadium called "My Mind Is Made Up", which was their third ever release, but on Stadium's first release, he is credited as co-writer and co-producer of "You Are The One For Me", the last recording ever made by the group GQ. One of GQ's original members is his uncle, Keith "Sabu" Crier.

[edit] 1987-1988: Make It Last Forever

Later on in 1987, Keith Sweat was discovered by Vincent Davis and offered a recording contract with his label, Vintertainment Records, which was founded in 1983 on the foundations of early Hip-Hop and otherwise best known for releasing Joeski Love's "Pee Wee Dance" in 1985. Vintertainment was distributed by Elektra Records from 1985 until it ceased operations in 1990, in which case Elektra opted to buy Keith's contract outright and have him record directly for the label.^{[citation needed]}. On November 25, 1987, Sweat released his debut solo album Make It Last Forever, which sold three million copies. The biggest hit from this album was the song that inaugurated the New Jack Swing era "I Want Her" (#1 R&B/#5 Pop), which was nominated for the 1989 Soul Train Best R&B/Urban Contemporary Song of the Year award, while the title track from the album hit #2 on the R&B charts.

[edit] 1990-1991: I'll Give All My Love to You

Sweat reached the charts again with his second album I'll Give All My Love to You (1990) which hit #6 on the Billboard 200 chart. The singles released during this period included "(There You Go) Tellin' Me No Again" (from the film New Jack City).

[edit] 1991-1992: Keep It Comin

He released his third album, Keep It Comin' in 1991 which debuted in the top 20 of the album chart. This album, included the songs, "Why Me Baby" (featuring LL Cool J) and "Keep It Comin'". Sweat then moved from New York to Atlanta, where he founded the Keia Records label that would feature Silk & Kut Klose.

[edit] 1994-1997: Get Up on It and Keith Sweat

Sweat released his fourth album Get Up on It in the summer of 1994, and his self-titled fifth album in 1996. Both albums reached the top ten on the Billboard 200. The single co/produced and written by eRiC McCAiNe "Twisted" hit #2 on the Billboard Hot 100 and "Nobody" hit #3, which made them Sweat's biggest hits to date. The song "Just A Touch", with Traci Hale providing background vocals, has earned a regular spot on radio playlists^{[citation needed]}. "Just A Touch" was a cover of the 1979 song "Just a Touch of Love" by Slave.

[edit] 1998-1999: Still in the Game

Sweat's sixth album, Still in the Game was released in 1998, hitting #6 on the Billboard 200, and #2 on the R&B/Hip Hop albums chart. It featured the singles "Come and Get With Me" (which featured Snoop Dogg) (#12 Hot 100) and "I'm Not Ready" (#16 Hot 100).

[edit] 2000-2001: Didn't See Me Coming

Sweat's success on the charts started to diminish in 2000, when he released the album Didn't See Me Coming. None of the singles from the album reached the top forty. They were moderate hits on the Hot R&B/Hip-Hop Singles & Tracks chart^{[citation needed]}.

[edit] 2002: Rebirth

On August 13, 2002, Keith Sweat released his eighth album, Rebirth. The single "One on One" reached #75 on the Billboard Hot 100 and #44 on the Hot R&B/Hip-Hop Singles & Tracks chart.

[edit] 2007-2008: Just Me

His 2008 album Just Me fared better with its first single, "Love U Better (featuring Keyshia Cole)" being played on Urban radio stations for about a year before the album's release^{[citation needed]}.

[edit] 2010-present: Ridin' Solo and current status

Sweat is currently signed to Kedar Records and released his tenth studio album entitled Ridin' Solo on June 22, 2010. The lead single taken from the album is "Test Drive" and featured label-mate Joe.^[2]

Since 2007, Sweat has been the host of a nationally syndicated radio program based upon the Quiet storm format. The Keith Sweat Hotel (known as The Quiet Storm with Keith Sweat on WBLS in New York City) is syndicated through Premiere Radio Networks.^[3]

Protégés[link]

In 1992, Sweat discovered the group Silk, and helped craft their debut album, Lose Control, which hit #7 on the Billboard 200 album chart. The album's single "Freak Me" hit #1 on the Billboard Hot 100 on May 1, 1993. In 1993, Sweat discovered the Atlanta based female R&B group Kut Klose. Sweat also produced the group's debut album Surrender, which produced the their biggest hit single "I Like", peaking to #8 on the Hot R&B/Hip-Hop Singles & Tracks chart. In the fall of 1997, Sweat discovered the group Ol' Skool and helped with their self-titled debut. He was on their biggest single, "Am I Dreaming," which featured R&B group Xscape.

Sweat also formed the R&B supergroup LSG with Gerald Levert and Johnny Gill, and released their self-titled debut Levert.Sweat.Gill in 1997. That album featured "My Body", which became a hit single. The album was certified double platinum and reached #4 on the U.S. Billboard 200.

Discography[link]

• Make It Last Forever (1987), Vintertainment and Elektra Records
• I'll Give All My Love to You (1990), Vintetainment and Elektra Records
• Keep It Comin' (1991), Elektra Records
• Get Up on It (1994), Elektra Records
• Keith Sweat (1996), Elektra Records
• Still in the Game (1998), Elektra Records
• Didn't See Me Coming (2000), Elektra Records and Rhino Entertainment
• Rebirth (2002), Elektra Records
• Just Me (2008), Keia Records and Atco Records
• Ridin' Solo (2010), Kedar Entertainment and Universal Music Group
• Til the Morning (2011), KDS Entertainment, E1 Music and Universal Music Group

Awards and nominations[link]

• American Music Awards
  • 1998, Favorite Male R&B/Soul Artist [Nominated]
  • 1997, Favorite Male R&B/Soul Artist (Winner)
  • 1997, Favorite R&B/Soul Album: Keith Sweat (Nominated)
  • 1991, Favorite R&B/Soul Male Artist (Nominated)

References[link]

External links[link]

• Biography & booking information
• Keith Sweat artist page at VH1.com
• Keith Sweat artist page at Allmusic
• Keith Sweat at Wenig- LaMonica Associates
• Sweathotel
• IMDb.com
• Keith Sweat's 'SoulRnB.com' group (videos, photos, discussions, etc.) (French)
• Keith Sweat 2010 Audio Interview at Soulinterviews.com