Taste Receptors Search Results

How To: Don't Buy Vitamin Water—Make Your Own Healthier Version at Home Without All That Sugar

How many of us actually drink enough water? It's one of the easiest ways to improve your health, but most people don't get nearly as much as they should. We've grown so accustomed to soda, coffee, and sugary juices that water just seems bland by comparison. That's why drinks like VitaminWater are so popular. They're marketed as being just like water, but better tasting and with even more vitamins, minerals, electrolytes, and antioxidants. Who wouldn't want all the benefits of drinking water a...

How To: Make a healthy, vegan vegetable tuna salad without any fish

Tuna is said to be bad for cats, but it also has toxins that affect humans, too. If eaten in large quantities, you could contract mercury poisoning or worse. But why subject yourself to that when you wouldn't even feed tuna to your kittens? Because it tastes good? Well, you can get that same great taste without any fish! Watch this recipe to learn how to make a tuna salad, full of vegetables and the secret ingredient— hijiki— a delicious fresh-from-the-sea flavor sold in dried black strips.

How To: Peel and cut a butternut squash

You'll be amazed at how comforting, healthful, and delicious butternut squash can be. Learn a few different ways to prepare and cook this beautiful vegetable. Look for a squash with a beige color and smooth skin. Butternut squash usually weighs around 2 to 5 pounds and taste similar to sweet potatoes. The more orange the flesh of the squash, the sweeter it tastes. Butternut squash can be great baked on its own, as base for a soup, or in a casserole.

How To: Microwave corn on the cob

Corn is everywhere, and there are a large amount of methods for preparing it. If you're a corn on the cob kind of guy, you may be fascinated to know that a microwave is all you need to cook it. Bring the fresh taste of summer to the dinner table in a few short minutes by using your microwave to cook corn on the cob.

How To: Prepare eggs benedict with hollandaise sauce

This video is about how to make Eggs Benedict with Hollandaise sauce. The first step that you will have to do is to make clarified butter for the Hollandaise by melting 4 sticks or 1 pound of butter. Add butter and simmer slowly. During the heating of the butter, skim off the frothy layer top. Don't forget to skim every two to three minutes. Then after heating, place it in a measuring cup. The next step is to add vinegar to a simmering water. Then, separate three egg yolks. After separating, ...

How To: Make ceremonial Japanese green tea at home

A very traditional tea in Japan is green tea. Japanese ceremonial green tea is prepared from a tea powder known as matcha. This tea is not difficult to make at home, and tastes delicious even without the ceremony. Check out this video and learn the steps and ingredients necessary for creating this yummy infusion.

How To: Grill with wood for a tastier meal

BBQ season is just around the corner, so why not mix it up a bit this year? Instead of cooking on the same old boring grill, try out the steps in this tutorial. This video will show you how to cook using wood and add a unique, smokey taste to your meat.

How To: Make mutton chops

Looking for a new twist on an old classic, then try Indian inspired mutton chops. Lamb mutton chops are a fantastic and filling main course and with the addition of Indian masala spice seasoning you will be left with an exotic fusion full of flavor. This is a condensed and hearty meal.

How To: Make and roll a burrito

The great thing about burritos is that you can make them to your personal taste and fill them with whatever you like. Today, we are going to fill the burrito with a few of my favorites. We have a base of black beans, rice, some sautéed green pepper and red onion, grated Monterey jack cheese, a little bit of sour cream and some salsa. But again, the fillings are versatile, it is the assembly of the burrito itself that we are going to concentrate on. he first key to making a great burrito, and ...

How To: Get Samsung Galaxy S10 Wallpapers on Your iPhone

Samsung isn't set to reveal its latest and greatest — the Galaxy S10 line — until February 20, but that hasn't stopped leaks from giving us an early taste. While we already know what the rumored devices will probably look like, we now have access to their wallpapers as well. Apple fans don't need to be left out of the fun — someone has already cropped these images to fit your iPhone's display.

News: Microsoft Japan Helps Godzilla Invade Real World Tokyo via HoloLens

The company behind Japan's beloved Gozilla, Japan's Toho Studios, has for years tried to give fans the sense of what a giant, nuclear-powered lizard invading Tokyo might feel like. Until now, those attempts have been limited to the movie theater, but now, with the help of the Microsoft HoloLens, Godzilla is finally getting its chance to invade the actual city, with terrified fans looking on from a safe distance.

News: Google Home's New 'Listen' Tab Makes It Easy to Discover Music You'll Love

Google Home now helps users to discover new music with an added "Listen" tab in the app. The feature offers suggestions based on the Cast-enabled apps on a phone, while offering other apps to download if you'd like to broaden your musical horizons. The playlists are curated to your individual taste and will adjust for different artists and activities, which is a pretty nifty feature. This means that Google Home can cater to your momentary mood change with music, which is a welcome addition to...

Ingredients 101: The Essential Homemade Chicken Stock

The first written account of "stock" as a culinary staple goes back to 1653, when La Varenne's Cookery described boiling mushroom stems and table scraps with other ingredients (such as herbs and basic vegetables) in water to use for sauces. But really, the concept of stock has probably been around for as long as people have been using water to boil food.

How To: Why 'Whipping' Cooked Pasta in Sauce Creates a Perfect Dish

Most cooks know they should stir pasta a few times while it's cooking, for obvious reasons: as the noodles cook, they release a glue-like starch that makes them stick to one another. Stirring prevents them from clumping together in an unwieldy, inedible mass. Now Mark Bittman in The New York Times discusses a great technique from Italy that helps you produce a plate of tender, toothsome pasta evenly coated in rich sauce every time, but it involves stirring the pasta at the end of its cooking ...