In fact, there's more than one way to add bookmarks to Delicious. After setting up an account and getting your username and password ready, you can do one of three things once you come across a site you'd like to mark. Delicious recommends using a browser add-on. This installs a small application onto your Web browser a button that reads "Tag," and clicking on it brings up a separate window that lets you save the bookmark.
There's also what's called a bookmarklet, another small button that specifically goes onto your bookmarks toolbar. The third way, however, represents the original way to add a bookmark. By simply accessing the Delicious Web site and logging in, you can manually create a bookmark by clicking on "Save a new bookmark," which is often on the top right of every page.
This last option is what comes in handy when you're not at your personal computer with the browser you normally use. And you can log into the Delicious home page from any computer with Internet access to keep track of your links. Once you save a bookmark, you can also edit it, giving it a title, informative notes and tags. Tags, one-word descriptors that users can add to help remember and organize links, are one of the more important aspects of Delicious bookmarks, and we'll cover why they're so helpful in the next section.
It's good to remember that in order to save or edit a bookmark on Delicious, your browser should have Javascript enabled. This is for security reasons so personal data such as usernames and passwords won't be at risk, and although you can browse the site, you won't be able to store new information.
The immediate benefit from Delicious is the fact that users no longer need to use the browser that's running on their desktop or laptop to keep track of sites. If you're at work but need to bring up a link you found on your home computer the day before, you can find it easily if you thought to save it on Delicious.
If you're on the move, whether you're at the library or even on vacation in a different country, an account with Delicious could make it easier and more efficient to recall bookmarks and save them for later use. But Delicious is more than just a simple place for people to store their favorite Web sites on one account. There's a social, Web 2.
When you save a bookmark, you have the option of sharing it publicly. For instance, if you find a great article or blog post and save it publicly, anyone else searching Delicious can view the same link.
On top of that, if you post a bookmark, other members can add that link to their set of bookmarks, too. Bookmarks that are popular get highlighted, and what naturally happens is that content that's considered to be more interesting or useful to users tends to make it to the top.
You can go the opposite way, too. Were it so simple. In the past decade our understanding of taste and flavor has exploded with revelations of the myriad and complex ways that food messes with our consciousness—and of all the ways that our biases filter the taste experience. Deliciousness is both ingrained and learned, both personal and universal. It is a product of all five senses hearing included interacting in unexpected ways, those sensory signals subject to gross revision by that clump of nerve tissue we call the brain.
Let's start at the beginning: Food enters your mouth, meets your teeth and begins to be broken down by enzymes in your saliva. The morsel soon moves over your papillae, the few thousand bumps that line your tongue. Each papilla houses onionlike structures of 50 to taste cells folded together like the petals of a young flower about to bloom—taste buds , we call them.
These cells have chemical receptors attuned to the five basic tastes—bitter, sweet, sour, salt and umami, the last a word borrowed from Japanese that describes the savory flavors of roast meat or soy sauce. These five tastes are enough to help determine if the thing we just put into our mouth should go any farther—if it's sweet or savory and thus a probable source of nutrients or if it's bitter and potentially poisonous.
Yet they can't get close to communicating the complexity of the flavors that we sense. For that, we turn to the nose. As you take in a piece of food, a little air is forced up passageways at the back of the mouth, where scent receptors in the nasal cavity detect thousands of volatile chemicals that add up to complex flavors [ see interactive ].
This retronasal olfaction, as it's called, has almost nothing to do, physiologically, with the act of sniffing your food. Your brain knows where your smell signals are coming from—through your nostrils or from your mouth. And in the case of the latter, it ropes them together with the signals from the taste buds.
Retronasal olfaction produces a completely unique sense—neither smell nor taste alone but a hybrid that we call flavor. It's a process as transformative and irreversible as turning fuel and oxygen into flame.
Our sense of taste doesn't end at the mouth. In recent years scientists have found taste receptors all over the body, discoveries that have solved some long-standing mysteries. For 50 years scientists had been trying to figure out why eating glucose produces a much sharper insulin release than injecting the same amount of glucose directly into the bloodstream. In they discovered that cells lining the small intestine also contain taste receptors.
When these intestinal sweet sensors detect sugar, they trigger a cascade of hormones that ultimately ends with a squirt of extra insulin into the bloodstream. Our sense of taste isn't just limited to the gut. For example, your nose is lined with cells that sense bitter chemicals. If there's poison in the air, they reflexively stop you from pulling it into your lungs.
If the poison does get to the throat, bitter detectors in the trachea trigger cilia to help clear the airway. This physiology may explain what we mean by flavor—but anatomy doesn't much help us understand what we like. Our recipes are analysed for nutritional content by an expert nutritionist. Calculations include online listed ingredients. This indicates that you can freeze all or most of the recipe. Unless stated, freeze the finished dish for up to three months.
Defrost and heat until piping hot. Vegetarian, Vegan, Gluten-free and Dairy-free. These recipes are suitable for special diets provided you choose the appropriate ingredients. Many items may contain hidden animal products, gluten or dairy — always check the label.
All or part of these recipes are particularly suitable for making before you want to eat them. It could be the day before, or it could be weeks before, depending on the particular recipe, so do check. Those early experiences sparked a lifelong passion. She was head of the Good Housekeeping Institute for seven years before joining delicious. After a film degree, numerous jobs including waiter in an Italian restaurant in Spain and a dabble in comedy, Les worked as a copywriter for Virgin Atlantic.
The job involved travel, which kickstarted his lifelong goal of attempting to eat everything in the world. The employee perks helped his quest he once flew to Shanghai for a long weekend on a freebie, mainly for the noodles but somehow he gave it all up to re-train as a journalist.
In he joined delicious. With a vestigial Indian ancestry, Hugh grew up in the 70s with a love of spicy food — the Thompson Saturday Night Curry was a curiosity to his schoolmates. After a few years trying to get into publishing, in fate lead him to try out as a chef for Prue Leith in London nickname The Professor. In , in a dramatic U-turn, he went into publishing editing recipe books and travel guides for Dorling Kindersley.
As well as editing books on Sushi and Spices, he travelled to Egypt, China and India working on guides. While at the magazine he has represented the UK at the International Pesto Awards in Genoa, cycled the first stage of the Tour de France in Yorkshire , and won the office bake off twice.
He lives in north London and runs around a lot. Dottie is a born and raised Londoner, she has been filming for as long as she could hold a camera. Since graduating with her film degree at AUB she has worked for a range of clients. Dottie directed the music video for Sweet Relief, the same track that later won Mysie the Ivor Novello award for rising star in Dottie has experience working with fashion brands, corporate businesses, musicians and individuals such as campaigner and photographer Cephas Williams.
Before working at delicious. Dottie has always had a passion for food, having worked in kitchens while studying. Being at delicious. Vic grew up on a working farm in northwest Lancashire, spending summer holidays picking spuds.
Vic has worked in digital since its infancy — around , when the web was a much quieter place. Her digital food experience started with editing bbc. Born in bonnie Scotland, Fiona Fee moved to London fresh out of university in Glasgow and has worked in digital and magazine publishing ever since.
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