Your friends are ditching Snapchat for Instagram. After the social network turned camera company announced it lost $13.30 per user in its first quarter as a publicly traded company, well, it doesn't look too good for the platform's future, y'all.
Are you looking for a little microbe magic? Think composting. Composting is a great way to reuse food and plant waste that you would otherwise throw into the trash, which would just end up in a landfill somewhere. During the composting cycle, microbes reduce this organic waste until it can be fed back into the soil as rich, crumbly compost. When returned to the soil, compost feeds plants and improves the nature of life underground. Sound like a great idea? It is — and it's easy.
The world of investment and finance can be labyrinthine in its very nature — and even more complicated in regards to augmented and mixed reality. While these new emergent technologies are teeming with explosive levels of unrealized potential, there's still a big layer of uncertainty in terms of return — but these investors aren't afraid to take the leap.
In Bhopal, India, a place nestled in between the royally pink city of Jaipur and the dry (i.e., alcohol forbidden) state of Gujarat, is a team of developers determined to make a fully driverless car suitable to the complexities of Indian traffic. An algorithm elaborate enough has yet to be made by any other company, but is the fundamental key to handling the intuitive habits of Indian drivers, the often intense and gridlocked traffic, and the country's vast expanse of jarring roads.
Norovirus outbreaks occur all year long, but peak in the winter months, which means we are in the middle of norovirus season. But there's still time to protect yourself from the highly infectious bug.
Bacteriotherapy sounds a lot more amenable of a term than "fecal transplant," yet they're both treatments that use bacteria itself to cure or treat infections. Fecal transplants, specifically, are an up-and-coming treatment option for a potentially deadly and difficult-to-treat diarrheal infection called Clostridium difficile.
You're all kale-d out, you've had it up to here with golden milk, and you're on the prowl for the next superfood. Well, get ready for some unicellular goodness: the next superfood is an algae named Spirulina, also known as Blue Majik. (Kudos to the marketing exec that came up with that, am I right?)
Calling all popcorn fanatics: we know a bit of drizzled butter is all that's needed to make a delicious bowl of your favorite finger food, but we've got some interesting mash-ups of flavors that we think you should try the next time you veg out on your couch for another Netflix marathon.
Fish are delicate, flaky, and can be damn tricky to cook; more often than not, you end up with a hard, dry block of flesh that makes your taste buds sad. And the best ways to cook fish that you know of—c'mon, who doesn't love a fried fish—take way too much effort for you to bother with on a weeknight. Or maybe you're looking for a healthier way to enjoy fish that doesn't require batter or frying at all.
When Apple announced its new iPhone 7 and iPhone 7 Plus models in San Francisco, one of the biggest new features was an "IP67" water-resistance rating. Couple that with a few official renderings that show the new iPhone covered in water, and you'd probably arrive at one logical conclusion: The iPhone 7 is waterproof.
Squiche, also known as a sweet quiche, is the newest trend to hit the brunch table. For those who are not familiar with this delectable dessert, it's a close cousin to a custard tart, but less sweet and with the density of a savory quiche. It's also really simple to make—in whatever flavor you desire.
During the summer, fresh strawberries are everywhere: at your neighborhood farmers market and in many desserts like strawberry shortcake and strawberry rhubarb pie, to name just a couple. Bringing home a few baskets of the ruby red fruit always seems like a good idea... until they begin to turn to mush or grow mold only a few days later.
We admit it: we are ranch dressing fanatics. We like to put it on our simple salads, spread it across our chicken wings, and dip homemade sweet potato fries in it. Plus, since childhood, neither of us can eat pizza without ranch dressing to accompany it.
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
There are a ridiculous number of onion varieties, so choosing the right onion can make my head spin sometimes. With four distinct types of "green onions" that all look almost the same, I'm guessing you have the same issue—but not once you know the secrets to identifying and properly using each of these green onion types.
Are there any benefits to watching a movie in a holographic mixed reality headset, or should you just stick with your TV? It's not as cut and dried as you might think. While TVs have some advantages, so does the virtual screen of a Microsoft HoloLens.
Hash browns are a breakfast staple and for good reason: they're simple, salty, and crispy, and so delicious that you can easily down several servings of them in one sitting. Basically, they're the French fries of breakfast.
At this point, you probably think that you've read everything there is to read about different ways to prepare eggs. There are the usual ways (scrambled, soft-boiled, hard-boiled/steamed/baked, sunny-side up, poached, the "overs") and the more unusual ways (in clouds, crispy poached, deviled, golden hard-boiled), but this way tops them all.
My first time opening a coconut was a confusing and frustrating experience. I remember the loud echoing noise as I hit it with a knife, a hammer, and my countertop. It took multiple tools, YouTube videos, and plenty of angry sighs for me to get it open.
We're maniacs for mustard: we put it on our sausages, our salmon, our turkey club sandwiches... you name the dish, we find an excuse to spread mustard on it. So it's not surprising that it's a common item on our grocery list.
You may have caught our prior list of excellent egg hacks. Well, we've rounded up 10 more awesome tips and tricks to perfect your egg game. Check 'em out below.
Many "quick and easy" donut recipes involve a donut pan and an oven, but those are basically just mini cakes shaped like donuts. Chances are, if you're in the mood for a donut, you aren't looking for a cake "donut" recipe—you want the real thing—a donut shop donut, fresh out of the fryer and topped with sugar or glazed to perfection.
The thought of peeling tomatoes for pasta sauces and soups has long been an overwhelming idea for us, one we often steer clear from when reading recipes or searching out new dishes to create. Even the methods that are supposed to speed up the peeling process (like roasting, poaching, and freezing) are more work than not.
Vacuum sealers keep food fresher longer by first removing the air from plastic food preservation bags and heat sealing the bag to keep air out. They have rapidly become a popular way to keep your frozen food fresh.
We like picnicking of all sorts, from picnics in bright, sunny weather to grey or rain-drizzled picnics. So it's not a stretch to say that we've become quite good at packing sandwiches to enjoy later. But we're always looking for a better way to do things, and that includes our sandwich making—and we think we've found the best way to make a sandwich ever.
After a few years, your cinnamon, paprika, and saffron begin to lose their vibrant hues, and the aromas that once filled your kitchen are barely distinguishable when you open their jars. These are telltale signs that your spices need to be replaced sooner rather than later.
When it comes to proper tomato storage, conventional kitchen wisdom (and Alton Brown) state that tomatoes are best stored at room temperature—not in the refrigerator. Supposedly, refrigerated tomatoes develop a mealy texture and lose their flavor if they are exposed to cooler temperatures over time.
Video: . For the first prank you're going to need an empty container, preferably black, a smoke bomb and a lighter. I gotta say though this prank is not for just anybody so prank at your own risk. Let me show you how its done, first apply some hot glue on the bottom of the smoke bomb, then stick it inside the container.
Frozen meat is a saving grace for weeknight meals. Whenever I crave a certain protein, all I need to do is defrost it. Sometimes, I don't even need to defrost it in order to use it.
Running out of any shower necessity is just a temporary annoyance, but it always seems worse when it's an empty can of shaving cream or gel. Sure, you could dry shave or use whatever liquid toiletry item is in hands reach, but if you want a truly smooth shave without irritation, you'll want to try one of the following alternatives. Some of them might even work better than your can of Barbasol or Skintimate.
A crick is a sudden, spasmodic pain and stiffness in the neck caused by tight muscles that can absolutely ruin your entire day. It can last for more than one day and can be triggered by the smallest movement of the neck, such as a simple pandiculation, aka a yawn-stretch. Although you can't always prevent them, there are many natural ways to lessen a painful stiff feeling in the neck.
For me, shredded coconut is something that is eaten several times a week in a variety of ways—and that includes in savory dishes. It can be added to just about anything, and this is a good thing if you enjoy having some variety in your diet. Because I get tired of eating the same foods all the time, over the last few weeks I've tried some pretty interesting and simple ways to use coconut flakes in order to keep my finicky palate satisfied.
Eating out is great, but being able to cook the delicious ethnic foods you eat at restaurants is even better. It may seem daunting to put together a bunch of ingredients with which you might not be familiar (some with names you've never even heard of!), but with the guidelines below, you'll be making your own versions of ethnic favorites in no time.
When roast chicken is concerned, perfection is hard to attain. The reason for this is surprisingly simple: the light meat and the dark meat should be cooked to different temperatures. Ideally, chicken legs should be cooked to at least 170°F, while breasts should be cooked to 150°F. Naturally, this poses a conundrum: how can you cook two parts of the chicken to two different temperatures, without taking the bird apart?
Nowadays, it feels like you can't talk about eating healthy without bringing up quinoa. Quinoa (KEEN-wah) has been the "superstar" of the health movement for a while; 2013 was declared the International Year of Quinoa by the United Nations, and has only continued to grow in popularity with both health nuts and culinary experts alike through the past few years. The true testament to quinoa's success has been its eventual integration into our everyday lives. Quinoa is now very accessible to fol...
If you're careless and tend to leave your knives lying around or in the sink, chances are you've struggled with rusty blades.
Pop-Tarts are a pretty iconic breakfast food. And while I'm more of a bacon, eggs, and toast person myself... sometimes a sweet, gooey, artificially-flavored treat is just what you need in the morning. Yet, despite the fact that I do enjoy Pop-Tarts, I've always found them a little bit bland. Therefore I decided to make them better—by cooking with them.
Oven space is scarce on that fated fourth Thursday of November. Even if you can find a spare space for pumpkin pie on the bottom shelf, you risk turkey drippings overflowing from above and ruining your beautiful dessert — not to mention a burnt crust from different temperature requirements. The bottom line is: oven real estate is valuable, and it's tough to multitask cooking for Thanksgiving when every dish requires baking or roasting.
Any other person can make plain pancakes... but only the most awesome of cooks can make stuffed pancakes. Luckily, this isn't a tough technique—in fact, it's so easy that you'll find yourself getting bored of the run-of-the-mill pancakes and dreaming of all the things you can stuff pancakes with, instead.
A classic French omelet is supposed to be completely cooked through with no brown edges. This is a delicate balance to strike, though. I always find that the moment I flip an omelet, it completely falls apart—unless it's so well-done it's rubbery, of course.
