Yes, it was from LH. I use it all the time on my shoes that tend to come untied and it works perfectly.

I don't know but here's a guess: The skin is a pretty good barrier to bacteria but the stem has tiny gaps and voids. The free liquid in the tomato settles at the bottom and blocks the voids.

Serious Eats knows! If you're grilling:

There are some threads on their user forums. For me, I found it's only an issue when cutting and pasting from Mac / Rosetta applications.

"Seems like" the world is full of mysterious toxins.

They use special sugar but the only thing special about it is that it has color (and perhaps flavor).

There's a misconception here that lower-cat rated cables throttle the speed. Not exactly true. Your devices don't know that they are wired together with cat5 and respond by lowering speed. Instead, what happens is that phase differences, crosstalk, and noise become more important at higher speeds and the higher-cat…

I don't know about the discussions but the sugar only touches the tin and the plastic bowl, so make food-safe choices and there should be no problem.

Agree that "heat rises" is not a helpful statement in this article. Oven heat comes from multiple sources that cycle on and off and it circulates and bounces, making patterns hard to predict. That's why baking recipes advise you to rotate pans midway through.

Rarely needed. Most foods are in there long enough that the preheating step merely reduces the bake time a little.

True, though sodium in the total diet is more important than any one item, especially if the item is an infrequent splurge. One needs to decide where to put the sodium "budget."

I can't believe I never knew about voice activated timers. Useful.

Cool. Do you use a reminder for that, or is there a shopping list app you use that takes voice inputs?

Well written article, thanks. As they say, "If you're not paying for the product, you are the product." Nothing wrong with this — just need to be aware.

It must be nice to be so naturally superior.

I agree re nih.gov — would go further to suggest Alan does a similar article for medical topics, as it would be another list — Mayo Clinic, CDC, etc.

Wow, excellent article. Should be required reading for Lifehacker writers.

For the most part, you really don't have to preheat. It's only necessary for short bake times or items that require precise heating.

It probably does because the broiler element is a higher wattage heater. More power means it pushes more heat energy. The idea is to preheat with the broiler, the switch to bake and let the thermostat take control. The broiler just gives it a head start.

Another arm-waving, science-less, ungrounded article that says nothing helpful to anyone.