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The judge ruled that the family's current detention in U.S. Customs and Border Protection detention facilities constitutes custody, stating "their freedom is clearly confined and restrained: they cannot come and go as they please, they have little room to walk, and they allege they are subjected to cold temperatures and lack access to basic necessities ..." 359

The original Los Angeles location, on Sunset Boulevard, opened in 1972; Mitzi Shore took ownership of the club a year later after her divorce from comedian Sammy Shore. She opened the La Jolla location (916 Pearl Street) in 1977. 229

The fried chicken chain is offering parents ,000 to name their baby Harland, the first name of the restaurant’s founder. The money, according to KFC, will go towards the child’s college education. 199

The Navy's order follows a similar one made by the U.S Air Force earlier Tuesday.F-22 Raptor fighter jets and T-38 Talon training planes were ordered to leave Langley Air Force Base in Hampton, Virginia. They're going to the Rickenbacker Air National Guard Base outside Columbus, Ohio. 285

The No. 1 driver of ice cream cravings is its sweetness, explained Gail Civille, founder and president of Sensory Spectrum, a consulting firm that helps companies learn how sensory cues drive consumer perceptions of products. Ice cream should not be "cloyingly sweet -- so you can eat more of it," Civille said.The amount of fat is important, too. To even be called "ice cream," a product must contain at least 10% milk fat, also called butterfat. Premium ice cream tends to max out around 18% milk fat, which can come from milk, cream or butter."The more butterfat, the better the mouthfeel," said Deanna Simons, the quality manager of Cornell's Dairy Bar, which produces premium ice cream on campus, including flavors such as Kahlua Fudge and Triple Caramel Bliss. Having a lower overrun, a term that refers to the amount of air incorporated into ice cream, also contributes to an appealing mouthfeel, according to Simons.So, sweetness -- which contributes to the taste variable -- and fat -- which contributes to texture and triggers that you've eaten something substantial -- are key players in the likability of any particular ice cream. But Civille also points to another interesting food characteristic that plays a very important role in an ice cream's appeal: control over melt."The melting [of ice cream] gives an additional sensory experience unlike other types of foods, because you don't get the same transformation [from other foods]," explained Alina N. Stelick, a scientist who runs sensory tests on ice cream at Cornell University's Sensory Evaluation Center.The melt should be "not too fast" and "not too slow," which can make an ice cream feel gummy, according to Civille.To better understand the concept of melt, thinks of "mix-ins," such as chocolate chips or nuts. "The ice cream acts as the lubricant," Civille explained. "The ice cream matrix needs to melt slowly enough so you can get at the pieces and chew them and get rid of them before the ice cream is completely gone."Ice cream companies have perfected the concept of melt by adding a minimum amount of fat, or thickeners and gums, which can mimic the effects of fat if done properly, Civille explained. 2184