The beef was settled.
In Roald Dahl’s 1949 short story “The Sound Machine,” a scientist invents a device that can hear sounds undetectable to the naked ear, and discovers, to his horror, that he is listening to the roses screaming as his neighbor cuts them.
It’s not that far-fetched. By applying various vibrations, University of Missouri researchers have determined that plants know when they are being eaten, and send out mechanisms to try to defend themselves.
Every Feb. 5, Nutella aficionados worldwide take to social media to celebrate World Nutella Day, composing songs, hosting parties and posting pictures of the sinfully sumptuous hazelnut and chocolate spread on everything from pancakes to pizzas to pastries.
This year’s event was particularly notable, as the “Nutella riots” had surprised the world just 11 days earlier. A French grocery chain slashed Nutella prices by 70%, leading to brawls, injuries, and an “orgy” of shopping madness. The uproar was so extreme that the French government began an investigation to see if consumer laws for discounting merchandise had been broken.
One of the quintessential dad moves of all time is leaving a mug in the freezer at night and drinking a beer out of it the next day to unwind after a hard day’s work. But if you or your dad are pouring a craft brew into a frosty mug, you’re actually doing your beer and your palate a massive disservice.
According to Richard Easterby of Craft Conundrum in Charleston, South Carolina, a frozen mug will instantly kill a craft beer’s carbonation and flavor. “There is an epidemic going on out there,” he said. “People with frosted pint glasses — this does nothing for your beer. The second you pour a craft beer into a frosted mug, you’ve released probably 80% of the carbonation of that beer. So all the flavors that were in there, the acidity we’re used to ... you’re flattening that beer instantly.”
Today marks President Trump’s first state of the union address. No matter which side of the political aisle you find yourself on, you could probably use a drink right about now. We asked LA-based artist and mixologist Steph Russ—author of ENERGY: Cocktails to Get You UP— to craft some creative Trumpian cocktails, to commemorate making it this far.
Do you love eating chocolate and hate how aging affects your skin? Then a spin-off lab from Cambridge University has the perfect snack for you. Researchers claim their new candy bar, Esthechoc, increases circulation to the skin, preventing lines and giving you a youthful glow. The bar’s magical properties come from its mix of astaxanthin, an antioxidant found in salmon, and the same amount of free-radical-fighting polyphenols you’d find in 100 grams of dark chocolate.