Maura Judkis, The Washington Post Published 10:30 am PDT, Wednesday, April 24, 2019 Where does your go-to frozen pizza rank? We tried 15, and the worst one might surprise you. Where does your go-to frozen pizza rank? We tried 15, and the worst one might surprise you. Photo: Photo By Stacy Zarin Goldberg For The Washington Post; Food Styling By Lisa Cherkasky For The Washington Post. Photo: Photo By Stacy Zarin Goldberg For The Washington Post; Food Styling By Lisa Cherkasky For The Washington Post. Image 1 of / 45 Caption Close Image 1 of 45 Where does your go-to frozen pizza rank? We tried 15, and the worst one might surprise you. Where does your go-to frozen pizza rank? We tried 15, and the worst one might surprise you. … [Read more...] about Where does your go-to frozen pizza rank? We tried 15, and the worst one might surprise you.
Why does salt melt ice
In a 1987 voyage to the Antarctic, the paleoceanographer James Kennett and his crew dropped anchor in the Weddell Sea, drilled into the seabed, and extracted a vertical cylinder of sediment. In an inch-thick layer of plankton fossils and other detritus buried more than 500 feet deep, they found a disturbing clue about the planet’s past that could spell disaster for the future. Quanta Magazine About Original story reprinted with permission from Quanta Magazine, an editorially independent publication of the Simons Foundation whose mission is to enhance public understanding of science by covering research developments and trends in mathematics and the physical and life sciences. Lower in the sediment core, fossils abounded from 60 plankton species. But in that thin cross-section from about 56 million years ago, the number of species dropped to 17. And the planktons’ oxygen and carbon isotope compositions had dramatically changed. Kennett and his student Lowell Stott … [Read more...] about As the World Warms, Clouds Could Disappear—Catastrophically
Headlines touting the discovery of water on Mars — again! — are a long-standing punchline among planetary scientists. But a discovery this year was something very different. Unlike previous claims of water-bearing rocks or ephemeral streaks of brine, researchers reported in the Aug. 3 Science that they had found a wide lake of standing liquid near the Red Planet’s south pole, buried beneath 1.5 kilometers of ice (SN: 8/18/18, p. 6). The purported polar pool, spotted by an orbiting satellite, is the largest volume of liquid water ever claimed to currently exist on Mars, and has probably been around for a long time. Both of those features raise hopes that life could survive on Mars today. But months after the announcement, the discovery remains controversial. First, it’s not clear how that water could remain liquid when the temperature at that icy depth should be about –68° Celsius. Even salts dissolved in the water would have a hard time melting ice … [Read more...] about A buried lake on Mars excited and baffled scientists
Although the bird might disagree, few Thanksgiving turkeys have been so lucky as the one being prepared by Sarah Masoni. With her, any food, from fig to fowl, is destined for gastronomic greatness. She's an alchemist of taste. Just consider her butter, mixed with rosemary, sage, and garlic, that she puts under the turkey's skin – and that's only after her turkey has taken a 36-hour dip in her citrusy brine. Finally, to add one more savory note, she weaves a blanket of bacon on top. "All of the bacon fat is going to go down through the turkey and give it a whole different layer of flavor," she told correspondent Lee Cowan. Masoni wasn't just getting a head start on Thanksgiving; she was demonstrating her job as a "food designer," at Oregon State University's gleaming Food Innovation Center. Hundreds have paid big dollars to get Masoni's culinary counsel, making sure their new food products are both safe and sumptuous. Sampling a smoked sea salt & juniper white fish jerky, she … [Read more...] about Tastemaker: Food designer Sarah Masoni’s million-dollar palate
Proof that good things don't always come in nice packages can be found by taking the fast train from Beijing to Tianjin and then driving to the coast. Tianjin, China's third-biggest city, originated as Beijing's port on the Yellow Sea. But in recent years Tianjin has reclaimed so much of its muddy, unstable shoreline that the city has effectively moved inland and a new, crazily active port has sprung up at the water's edge. In this hyper-industrialized zone, its highways choked with trucks, stand scores of factories and utility plants, each a mass of pipes, reactors, valves, vents, retorts, crackers, blowers, chimneys, and distillation towers—the sort of facility James Cameron might have lingered over, musing, on his way to film the climax of Terminator 2. Among these edifices, just as big and almost as anonymous as its neighbors, is a structure called GreenGen, built by China Huaneng Group, a giant state-owned electric utility, in collaboration with half a dozen other firms, … [Read more...] about Renewables Aren’t Enough. Clean Coal Is the Future