Over the past month, we've spent significant time covering Samsung's Oreo Beta program, and the detailed list of features in Oreo is extensive for the Galaxy S8 and S8+. Many of you were upset when the Galaxy Note 8 was left out of the official Oreo beta program entirely, but we found a method to install a beta Oreo build right now on the unlocked and US variants if you'd like to give it a try.
So after being teased last Christmas with an email promising that the Meta 2 was shipping, nearly a year later, we finally have one of the units that we ordered. Without a moment's hesitation, I tore the package open, set the device up, and started working with it.
Scientists know that bacteria create their own energy, get nutrients to run their cellular processes, and multiply. But, bacteria haven't been shown to respond to external mechanical stimulation or signals in a way that's similar to how our bodies respond to touch, until now.
Move over whole wheat — white bread may be back in style after a new study shows that it may be your gut microbes that decide what kind of bread is best for you.
New research suggests the bacteria that causes listeriosis may be a bigger threat in early pregnancy than previously thought. Usually considered a danger to late pregnancy, scientists suggest early undiagnosed miscarriages could be caused, in some cases, by infection with Listeria.
Responding to the emergence of Zika in the US, researchers investigated what type of repellent works best to reduce your odds of a mosquito bite from Aedes aegypti, the mosquito species that spreads the Zika virus.
If you want to appreciate the value of microbes, look no further than a chunk of cheese. Because cheese roughly traces back to the Neolithic Era, we might say the earliest cheesemakers were the first humans to manipulate microbes—without even knowing it. Now, thanks to microbiologists and the long tradition of cheesemaking, we know a lot more about the microbes that make our favorite types of cheese possible.
Ah, wine. The bouquet fills your nose. The rich finish fills your mouth with soft flavors of oak and raspberries. The wine warms your belly and soothes your mind. Yeast and their biochemical factory help create this feast for your senses. Thanks to a research group from France, we now have a little more information on how that process works and a little more appreciation for yeast's contribution.
I used to brag that I could make a swan out of an apple, but chicks don't dig swans—they dig roses. So now I'm going to brag about making apple roses, because you would, too, if you could get them to look like this: Now that's an apple tart that will win the ladies over. (And definitely 100% tastier than the usual bouquet of roses, and 100% less greasy than a bouquet of bacon.)
Wheat toast. White toast. Sweet potato toast. Okay, one of these things is not like the others... Don't Miss:
Summer means watermelon. Juicy, pink-fleshed, and ever-so-tasty, this pepo is a seasonal sensation. But while cost effective, purchasing a whole, large watermelon can lead to melon monotony and maybe even a rotting rind in the fridge. To keep that from ever happening, here are 15 creative ways to use up that wondrous watermelon. Waste not, want not!
Most people I've talked to agree that Shake Shack has mastered the upscale, fast food hamburger quite well. So when a new burger comes out on the ultra-popular fast food chain's menu, you've got to take notice—even if you live nowhere near one.
It's very easy to get your hands on a good cake. These days, a store-bought cake or even one made from boxed cake mix will usually be pretty good. Heck, make the first simple recipe you find on the internet, and it's likely to taste fine.
The decadent, chewy, fresh-from-the-oven brownie is a classic American dessert. US History Scene states that the first brownies ever made were a result of socialite Bertha Potter Palmer's request of her chef at Chicago's Palmer House Hotel in 1893 "to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition."
There are two kinds of people standing in the international section of the grocery store: the kind who love Pocky and the kind who don't yet know that they love Pocky because they've never had it.
Next time you want to add plain ol' salt to your recipe, don't. Instead, use a delicious citrus herb salt, which will elevate the flavor of your dish more than salt by itself ever could.
Caramel is delicious, but it can be a tricky flavor to incorporate into baking. Traditionally, caramel is a liquid, and that doesn't always suit dessert preparation since adding extra liquid to baked goods can ruin them. So how do you get that buttery, toffee-like flavor?
The octopus is famous for its bulbous head, enormous eyes, and four pairs of long arms. The stuff of legends and nightmares, octopi have been featured in stories, artwork, and meals galore. But how do you eat this distinctive looking, bilaterally symmetrical sea creature?
Avocados have been the darling of the food world for quite some time now—so you'd think that we might have already exhausted the ways in which to enjoy this amazing fruit.
You've probably noticed artichokes at the front and center of your local grocery store or farmer's market recently, as spring is artichoke season; They may look like strange, complicated vegetables if you've never cooked them before.
If you love quenching your thirst with an ice-cold glass of lemonade but aren't a fan of artificial powder mixes, then this hack is for you. When your next lemonade craving strikes, instead of reaching for a glorified Kool-Aid packet, get an instant sip of summer by using pre-made, frozen lemon cubes to create your favorite drink. And this recipe isn't just easy to make, it's perfect for any number of servings, from single to several, or even a pitcher, if necessary.
Lemon peels have long been known for their ability to be home remedies for cleaning and medicinal needs. In the kitchen, they are equally as useful and can transform many common dishes and drinks into more memorable ones with just a hint of citrus. To give you some ideas, below are five ways that lemon peels can spruce up your recipes.
Almost every bread recipe will tell you to look for a golden brown crust or to tap on the bottom of your loaf and listen for a hollow sound. That visual and sound technique will work most of the time, but it can still come up short, leaving you with a soft and gooey spot in the middle of your loaf.
A trip to any grocery store's produce section will quickly reveal that bananas are often picked from the tree well before their prime—which is necessary for them to arrive at our local store without going bad. In fact, bananas are refrigerated en route to our supermarkets in order to stave off the ripening process... which makes sense, since they travel quite the distance (from the Tropics around South America or Africa to our proverbial doorstep).
One of my favorite things about cocktails is that they're so diverse. They can be sweet or savory, filling or refreshing. And they can take advantage of nearly any ingredient imaginable, including egg whites, smoked ice, flavor cubes, and even beer.
Hair dyers are pretty straightforward tools, but they can actually do way more than just dry your wet hair or defog your bathroom mirror. From the kitchen to the backyard, a blowdryer can help you solve common problems around the house and beyond, and here are our 10 favorite uses.
I think we've all had that childhood (or adult) desire to have ice cream for dinner. But veggies for dessert? It's something I had nightmares about as a kid.
Many of you have heard of "ricing" cauliflower. If you haven't, you're missing out making this one-note vegetable into a variety of main and side dishes. The ricing process is so simple, fast, and easy that even the most novice cook can swing this. One you complete this prep step, you will have an ingredient so versatile that you can easily fool your kids into eating their veggies without them ever knowing it.
When I get struck by a craving for something SCJ (savory, crunchy, juicy), nothing fits the bill better than a BLT. But why settle for the sandwich form when there are so many other possibilities? Some of my favorite alternative ways to serve up a BLT are 1) as a salad, 2) in tomato cups, 3) in mini bread bowls, 4) as lettuce wraps, 5) as a dip, and 6) in bacon cups.
My favorite finishing touch to any dish is a tuile. Small, elegant, and simple—even its name makes it sound delicate. Tuiles are garnishes that are malleable when directly removed from the oven and crisp up as they cool down. I love them because they complement both savory and sweet dishes and can add a nice alternative texture to creamy dishes. Read on to learn how to transform this warm, workable dough into a variety of crispy, light accents.
When you look at an Italian flag, what do you see? Green, white, and red? Well, I see a Caprese salad. And no, I do not need to have my vision checked. It simply means that I have the eyes of a chef.
Stop! Do not pour that leftover wine, coffee, or bacon grease down the drain. And those herbs that have been in your fridge so long they've literally turned on you? And what about when that recipe only calls for two tablespoons of heavy cream, a quarter cup of tomato purée, or three cloves of garlic? Unless you plan on using the leftovers again in the next week or so, don't bother refrigerating them because they won't last.
Protein powder is a fad in the same way that Justin Bieber's music is: you either love it, or you hate it. Everyone I know has a strong opinion about protein powder, ranging from "daily necessity" to "utterly useless."
As much as I love eating weird foods, when it comes to my favorite food, there is only one simple choice: cheese. Since cheese is my favorite to eat, it should come as no surprise that it's one of my favorites to make as well.
The wait is over. The Samsung Galaxy S6, arguably the best Android phone of this year, has just launched. There was already a lot of hype about this super phone—its looks, its specifications, and its other functions have been under the microscope for quite some time. It will not be a good idea that you take this phone in your hand and use it in the same fashion as you have been using your other phones in the past.
One of the great joys of cooking is taking the most basic of foods and preparing them in new and exciting ways. About two years ago, my wife opened my eyes to a delicious staple of Indian and Moroccan cuisine that is made in a very elementary way, the preserved lemon.
The gag reflex: it can interfere while in the dentist's chair, upon seeing another person throw up, or even just getting a whiff of a disgusting, stomach-twisting scent. Every time this reflex kicks in, it stops us immediately, inducing a choking, gagging, coughing fit.
The long-awaited Apple Watch is ready for retail, with pricing and availability announced at Apple's Spring Forward event. Each of the three variants—Apple Watch Sport, Apple Watch, and Apple Watch Edition—will be available in two sizes, 32mm and 44mm, with preorders beginning on April 10th and the retail launch on April 24th. The Watches will initially be available nine countries: Australia, Canada, China, France, Germany, Hong Kong, Japan, the United Kingdom, and the United States. You'll b...
Kitchen tools are a personal thing. One hard lesson for me to learn is that just because something is popular doesn't mean that it's right for me. Take the slow cooker, for instance. Many rave about it, but I never cottoned to the thing. However, the more research I do, the more I think the pressure cooker might be a game changer for my cooking style.
Cheese might be one of the most satisfying snacks around, whether you prefer a slice of snappy Irish cheddar or a creamy, rich portion of Brie. It's been called "dairy crack" by a respected physician and for good reason: eating cheese produces casomorphins, which effect the human body like opiates. It also contains trace amounts of actual morphine.
