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The Lord of the Rings' is a cultural phenomenon that has captured the imagination of generations of fans through literature and the big screen, said Sharon Tal Yguado, head of scripted series for Amazon Studios. "We are honored to be working with the Tolkien Estate and Trust, HarperCollins and New Line on this exciting collaboration for television and are thrilled to be taking 'The Lord of the Rings; fans on a new epic journey in Middle Earth." 448

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

The gunman was a student at California State University, Northridge, majoring in athletic training from 2013 to 2016, but he did not graduate, university representative Carmen Ramos Chandler said. 196

The photo showed Sheriff Scott Israel clasping Borges' hand -- a reminder of the brutal toll of the Wednesday massacre at the Marjory Stoneman Douglas High. 156

The Phony Witch Hunt continues, but Mueller and his gang of Angry Dems are only looking at one side, not the other. Wait until it comes out how horribly & viciously they are treating people, ruining lives for them refusing to lie. Mueller is a conflicted prosecutor gone rogue.... 284