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'Aleppo Moments': What Causes Our Brains to Freeze Under Pressure?
It happens to politicians, beauty queens and regular folks. Brain farts, that is. But, why?
Composing in Code: Musician-Programmers Are Changing the Way Music Is Made
Musicians are often drawn to programming. Learn how the two disciplines are joining up to push musical boundaries at HowStuffWorks Now.
Singing on Screen: Movie Musicals Quiz
play.howstuffworks.com/quiz/movie-musicals-quiz
Movie musicals bring Broadway to the big screen, complementing traditional acting with song and dance. Take our quiz to see how much you know about the most famous movie musicals!
Who Decides What Goes on Postage Stamps?
people.howstuffworks.com/who-decides-what-goes-on-postage-stamps.htm
The Citizens' Stamp Advisory Committee decides which ideas make the cut as possible postage stamps. HowStuffWorks looks at the process.
The Mosquito Alarm May Be Breaching Your Human Rights
science.howstuffworks.com/mosquito-alarm-may-be-breaching-your-human-rights.htm
That is, if you're under the age of 25 and your hearing's intact.
What Is the Moon Made Of? Kaleidoscopic Map Sheds Light
science.howstuffworks.com/geologic-moon-map.htm
You're not the first person to ask, "What is the moon made of?" Scientists spent decades creating the Unified Geologic Map of the Moon to answer this and more.
How Carmine, the Red Dye Made From Bugs, Makes It Into Your Food
recipes.howstuffworks.com/food-science/carmine.htm
Carmine, a natural red dye also known as cochineal extract, is indeed made from the crushed bodies of the cochineal bug. And it provides the color for many of the foods we eat.
The McRib Is Back at McDonald's for the 'Last' Time
recipes.howstuffworks.com/mcrib.htm
Say it ain't so. The cult-favorite McRib is back for the last time. Or this is just more of the "McPlan" that's worked so well for decades?
Pork Smackdown: Pancetta vs. Prosciutto vs. Bacon
recipes.howstuffworks.com/pancetta.htm
You could call pancetta Italian bacon, but it's so much more than that. Think of it as bacon maxed out. So how do you use it? And how does it differ from prosciutto?
Cream of Tartar Is a Baker's Best Friend
recipes.howstuffworks.com/food-science/cream-of-tartar.htm
Cream of tartar isn't cream, nor is it creamy. But it is handy and inexpensive, and it'll give your food 'oomph.' Here's why you'll want to have it around.