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The president, who was on his way to deliver a speech at the Naval Academy commencement in Annapolis, Maryland, said that members of his administration remain in contact with North Korean officials despite the cancellation of the June 12 meeting in Singapore. 259

The litter, now known as the "W Puppies" because their names all start with W, became some of the most popular animals on the shelter's social media network in the six weeks since the shelter took them in. 205

The group, which is a coalition of human rights services and faith-based organizations, have been doing what they can, but they say the growing need is quickly surpassing their ability to help.Advocates are asking government leaders to come up with a plan to help the migrant families reach their respective destinations until their asylum hearings begin. 355

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 Holy Fire is currently burning through the Cleveland National Forest, sending smoke particles from trees, brush, and some cabins into the air.“The excessive heat and smoke can make for dangerous health conditions, especially among those with respiratory illnesses, young children and the elderly," Cameron Kaiser, Riverside County public health officer, said in a release.The South Coast Air Quality Management District also issued a warning for areas in Orange, Riverside, and San Bernardino counties earlier in the week.  542