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News: Samsung to Debut Galaxy S7 & Others in March 2016

A slide shown during a China Mobile conference indicates that Samsung's Galaxy S7 handsets should be hitting the market next March. If this chart is to be believed, it strongly suggests that Samsung will unveil its flagships at Mobile World Congress in Barcelona (Feb. 22-25, 2016). For reference, the public got its first look at the Galaxy S6 and S6 Edge on March 1st at last year's MWC; the handsets were released a little over a month later on April 10th.

How To: 3 Amazing Non-Coffee Uses for Your French Press

My French press is one of the most important tools in my kitchen. It's indispensable, and it's no small exaggeration when I say that I use it on a daily basis thanks to my coffee addiction. However, it gets used for a lot more than just my morning cuppa (and my second morning cuppa, and my late morning cuppa, and my... well, you get the picture).

How To: Back Up & Restore Your iPhone Without iTunes

Enabled from the moment you first booted up your device, there's a feature deep in the iPhone's settings that automatically backs up your device in the background. As long as you're connected to Wi-Fi and a power source and your screen is locked, your photos, text messages, apps, and everything in-between gets safely stored to your iCloud account.

How To: The Easiest, Best Way to Keep Soft Herbs Fresh for Months

There are a lot of reasons for wanting to make sure your herbs last a long time. Maybe you know that your grocery store won't have decent parsley in the winter. Maybe you're taking a last-minute trip and don't want to throw away your perfect batch of basil. Or perhaps you're simply like me, and buy a dozen different herbs at the farmer's market, only to remember that you can't make it through all of them before they go bad.

News: Can Google Flights Really Get You the Best Price Possible?

I hate flying for two reasons. Firstly, I'm afraid of heights and turbulence is absolutely hellish. Secondly, I hate overspending on airfare. Flying can be unnecessarily expensive, especially if you don't plan ahead or must deal with inclement weather. Nevertheless, the travel season is almost here and we're always looking for the cheapest, most convenient flight. But what service actually provides you with exactly that?

News: This Cauliflower Is Fractal-ly Delicious

One of the best things about talking to other people who love food is that they point you to weirdly beautiful ingredients, like this: No, that's not an escapee from Middle Earth you're seeing. It's one of Mother Nature's best attempts at making fractals come alive into a golden spiral: the Romanesco (sometimes called fractal broccoli, broccoflower, or Romanesque cauliflower). Here's another view: So Just What Is It & What Does It Taste Like?

Weird Ingredient Wednesday: Durian Stinks Like Hell but Tastes Heavenly

I've known eaters who will fearlessly bite into the hottest peppers, but even they have quailed before durian, the fruit that hails from Southeast Asia and whose smell has been compared to garbage, rotting flesh, and the bathroom post-use. However, this hefty globe with its spiny, prickly outer covering isn't called "the king of fruits" for nothing. According to its many fans, its stench does not correlate to its taste, which has been described in extremely flattering terms. Monica Tan of The...

How To: The Perfect Formula for Making Any Cocktail

Like many others, I like a good cocktail every now and then, and I've always been impressed when my cocktail enthusiast friends would come up with a new drink or even just remember how to concoct a Clover Club (FYI, it's made with gin, raspberry syrup, lemon, and egg white). There's a secret bartenders and craft cocktail aficionados know, though: It's all about math, the simplest and most intoxicating math. Pythagoras would be so proud.

How To: Turn a Tortilla into a French Crêpe

Making a good crêpe takes practice and commitment. The batter is rich—most recipes incorporate melted butter, whole milk, and several eggs—and the cooking of the crêpe requires good technique. You have to learn to deposit and swirl just the right amount of batter to get the thinnest possible crêpe, and then learn how to loosen the entire circle and flip it over without tearing or snagging.