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're on the verge of an amazing evolution of technology where we can work and play in virtual worlds that merge with our own—or let us escape into our imaginations entirely. But creating virtual, mixed, and augmented reality experiences requires resources and hardware that not everyone has access to. If you want to build something awesome with the Microsoft HoloLens (or one of the other awesome platforms), we want to help you do just that.
Move over rainbow food trends, there's a new, darker kid in town: jet black ice cream. And no, it doesn't have squid ink in it.
Augmented and mixed reality experiences attempt to break us out of windowed computing experiences and allow us to place software anywhere in the room. But that software doesn't have to take a rectangular form—theoretically, the web doesn't have to restrict itself to a page in a browser any longer. Does this mark the end of the web browser entirely? Probably not. A lot of information works well on the page, and the Microsoft HoloLens still uses a pretty standard version of their own Edge brows...
Augmented reality began on smartphones but technical limitations have prevented further development. Google's Tango (formerly Project Tango) aimed to change all that, and with Lenovo's help, they now have their first device.
Bread doesn't have a long shelf life, as most of you probably know quite well from firsthand. You get it home from the store and before you know it, the loaf has turned from soft and perfectly pliable to hard and crumbly—and maybe even moldy! So what's the best way to keep your bread from going bad before you've finished off every delicious slice? Put it in your freezer. It's a simple solution that you've probably heard many times before, but one you probably don't use very often because you ...
Automated bots are growing on Facebook Messenger, and while they can be helpful, they also have the potential to get very annoying, very quickly. That's because these bots are enabled by default to send you "sponsored messages," or, you know, spam.
Google seems to be growing tired of the way links appear in its Search results page, because they're currently experimenting with a color change (that's already causing lots of controversy).
Several years ago, I moved to Brooklyn, New York, just outside a Spanish neighborhood. It was here that I was introduced to chayote. Fast-forward to present day: I live in Los Angeles and buy several chayote squash a week to cook with—yes, I said several. It's so versatile and healthy! For the uninitiated, chayote (chai-YOH-tee) is a light green squash shaped like a pear originating from central Mexico. Although it's considered a fruit, chayote is a member of the Cucurbitaceous (gourd) family...
As a kid, my mother would always bring the noodles onto the table in a colander, then bring the pot of sauce she cooked separately. So I grew up with the idea that pasta and sauce were two separate entities that you combined table-side, and continued to eat pasta that way well into my adulthood when cooking at home. It was only much later that I realized the error of my ways... that pasta could taste so much better than I had previously imagined.
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...
Smelly foods are what make my culinary world "go 'round," so to speak. I grew up with fish sauce, learned to cook with and love fermented beans and veggies, and am one of the biggest garlic advocates I know... other than my husband, who thankfully shares the same smelly food sensibilities. (Let's put it this way: anyone that can stomach stinky tofu can handle anything I could possibly cook up.)
In this article, we will explore the basics of radare2, a powerful package that comes with Kali. We are going to write a simple program, and then disassemble it, to see what is really doing in the processor.
Lemons are often displayed as a bright and beautiful pop of color in many home kitchen displays. They lend a lovely scent to the air and an aesthetic sense of freshness to any setting. Therefore, it would be easy to assume that lemons are best left at room temperature.
Many home chefs are deterred from whisk-intensive recipes such as mayonnaise because they seem to require more than two hands—which is obviously the maximum number we possess. One hand is required to stabilize the bowl, another must be whisking constantly... and a third hand is needed to pour a steady stream of oil.
There are few things that make me smile more than ice cream… or bread! So why not combine them for double the happiness? We've discussed the art of making ice cream bread before, but not everyone has the time (or, let's face it—the patience) to bake bread in the oven, no matter how few ingredients the recipe may take.
When you finally turn the privileged age of 21 in the U.S. (or 18 in most other countries), the first thing you'll probably do is sprint to the nearest pub, order a drink, and revel in your new freedom. Congratulations, you've survived two decades on Earth, you've earned that drink.
Avocado is great in guacamole or as slices on a sandwich, but there's so much more you can do with this wonderful fruit (call it a vegetable, that's fine—but it's technically a fruit). While I could eat guac every single day, these are some of my favorite recipes to spice up avocados a bit, from making a guilty snack to a condiment and even dessert!
To be twentysomething is an awkward time for entertaining. As we graduate college and begin to work in “the real world,” there is a yearning to transition from keg parties into dinner soirées. However, though the desire is there, often the bank account is not. Here are some ways to do in the kitchen what twentysomethings do best: fake it until you make it. (In other words, host a fabulous dinner party for four and still be able to make rent this month!)
Do you have a major mosquito problem? Well, here's a solution used by the military to drastically cut down their numbers.
When you think of bivalves, such as manila clams and oysters, you tend to think of the meat as being nicely tucked in the shell. Anything else would be scary, right?
Fiddlehead ferns look like something from Alice in Wonderland, or something that you might see when you close your eyes while listening to Pink Floyd and enjoying some herbal refreshment. What they don't look like is a tasty vegetable that's perfect for any spring or summer dish. Yet that is exactly what these bizarre spirals are. What Are They?
Even though you may love onions, cutting them is probably a completely different story. You've really got to be a pro at slicing and dicing them without getting frustrated, and even then they can still make your cry—literally. But if you don't want to wear a pair of goggles to keep those tears from falling, you have to cut your onions in a very special way.
Ice pops are like summer on a stick, with all the sweetness and stickiness of July and August. Store-bought popsicles, although refreshing, are never as good as homemade. So it's time to up your popsicle game with some of these beautiful creations, including some boozy pops (poptails) for adults.
Welcome back, my hacker novitiates!
Eating flowers is a time-honored culinary tradition, from nibbling on nasturtiums to grazing on candied violets. And why not? They look beautiful and lend a unique floral flavors to salads, desserts, and anything in between.
I have a confession: I hoard glass jars. I buy mason jars whenever I get the chance. When I finish a jar of pickles or mayonnaise, there's no way that glass jar is going in the recycling (thankfully, they're easy to de-stink). And when my sister gives me a basket of her homemade jams, she can forget about ever seeing those jars again.
With our internet-connected devices growing in number by the year, it would be nice if they could somehow all be interconnected. This is becoming commonplace for our tablets, smartphones, and laptops, but our media streaming boxes still seem to be isolated in their own little worlds.
Hi everyone! Last time we finished analyzing the assembly representation of our vulnerable piece of code (have I ever told you it is vulnerable?). This time we are going to introduce some fundaments about exploitation by demonstrating how to crash a program's execution. If that sounds lame, next time we will see how this crash can in fact be useful to control the program's execution, achieving remote code execution!
It happens to even the most avid cereal eaters: sooner or later you open a box, unfurl the crinkled plastic bag, and find that the cereal inside is stale. Maybe you forgot about it, maybe you ate it too slowly, or maybe you just found a new, better cereal and left it behind like Andy left Woody. Either way, the crunchy goodness is now stale, and you grab the box and walk to the trash can. Stop!
Food waste is a topic near and dear to my heart, but the truth is, no matter how dutiful we are about finding ways to double-down on food scraps, a lot of stuff goes into the trash needlessly.
I grew up eating Korean, Japanese, and Chinese food, but it wasn't until college that I experienced Thai and Vietnamese cooking. Once I started, I couldn't get enough of these cuisines. The dishes had an incredible richness and savor that I couldn't identify, but whatever it was, it made me want to keep eating.
We've all been there: facing a lengthy, complex word that ignores the phonics we were taught in elementary school, unsure of not only its pronunciation, but also its meaning. These words, from autochthonous to esquamulose, are both terrifying and impressive. After all, if someone knows how to use them—and even say them—they must be quite smart. Yet before you begin stuffing every email and presentation with verbose prose, you might want to reconsider what others perceive to be intelligent.
When Google announced its new Android TV platform, one of the features they advertised was a home screen that automatically reorganized your apps based on how frequently you used them. Unfortunately, this feature either didn't make the cut, or is still under development, since the home screen on the Nexus Player always remains static.
Macs, like pretty much all Apple products, are notorious for not having a highly customizable UI. They do this to keep a consistent look and feel across all of their devices, but I've grown bored of it over the years.
Mushrooms are glorious: they're nutritional powerhouses, add meaty savor to just about any dish, and are cheap and plentiful (mostly). But just when you thought you knew best how to use edible fungi (in gravies, as portobello burgers, stewed and served over pasta, just to name a few uses), you learn something new: there's a mushroom out there that tastes like maple syrup. Yep, maple syrup.
Gatorade and football go hand in hand, from player endorsements to the traditional Gatorade shower that coaches get at each Super Bowl. So, get in the game-day spirit with these Gatorade-infused drinks, desserts, and snacks. The good thing about Gatorade is that it comes in every color of the rainbow—so feel free to make these in your favorite team's colors.
Can't stand seeing your Facebook news feed full of peoples' good news and awesome accomplishments? Those oversharing friends are, in a sense, hampering their great news simply by sharing it. If you hold back and keep your accomplishments from friends, you might find even more success than if you'd shared with your support network.
If you have satisfying memories of slurping up the sweet milk left in the bowl after eating your cereal, then this cereal-infused milk will make you feel like a kid again. Although people have technically been enjoying cereal milk since the invention of cereal, it was recently made popular as a standalone drink by the playful and quirky Momofuku Milk Bar in New York City. Created by pastry chef Christina Tosi, it's a "recipe" that is both simple and brilliant. The original Momofuku brand cere...
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.
