BellaSugar

Another Reason to Quit Smoking: Taste

FitSugar — Mon, 24 Aug 2009 03:30:14 PDT

If you're looking for motivation to quit smoking, I have another reason to tack onto your list: taste. A recent study performed in Greece found that smoking literally dulls the taste buds. In the small study, the smokers had flatter tastes buds compared with their nonsmoking counterparts. The shape of the buds may affect the sense of taste for Pavlidis Pavlos, the leading researcher in the study, remarked that,

"Statistically important differences between the taste thresholds of smokers and nonsmokers were detected. Smoking is an important factor which can lead to decreased taste sensitivity."

Food is fuel, but we all eat for taste as well and when you are missing out on flavor you might also be tempted to eat more to reach a satiation point. Need some more reasons to kick the habit? Check out all these reasons to quit smoking.

A Sense For Beauty, Part V: Taste

BellaSugar — Fri, 18 Jul 2008 11:00:22 PDT

While edible beauty items aren't on the top of my list (I take it they're not on the top of yours either since Jessica Simpson's Dessert makeup line went bust), it is important to me that what I use, especially on my lips, at least tastes palatable and not synthetic.

For example, what I love most about Sarah Happ's Lip Scrub is that it contains sugar, almonds, cinnamon, and all kinds of other sweet ingredients that you can lick right off of your lips! Also, minty lip glosses like the ones from Lola and vanilla-scented ones from Besame make me feel more kissable.

Joey New York has even created a line of lip glosses and lipsticks based around studies on how flavors and fragrances in lip products can help you battle the urge to smoke and overeat. Conversely, they can also help you become more alluring to the opposite sex.

Isn't it all just so fascinating? If you could design your own flavored beauty product, what would you want it to taste like?

Source

Hervé Léger by Max Azria Fall 2012

Hannah Weil — Sat, 11 Feb 2012 18:32:03 PST

Taking us beyond the label's bandage dress, Max Azria delivered his signature sexy with rich equestrian details and a new sense of strength for Fall. For every curve-conscious silhouette, the strapped bodices and gladiator-inspired footwear counter with militant, almost dominatrix-feeling toughness. If it takes a confident woman to pull off Léger's more typical body-con wear, for this season's offerings - complete with leather harnesses and fur detailing - only the fiercest of fashion enthusiasts need apply.

Trends: Fetish, harnesses, leather, fur.
Colors: Black, white, nude, burgundy.
Key Piece: The white maxi paired with the fur-trimmed black leather harness.
Accessories: Slick mirrored clutches, gladiator-style knee-high boots with shin guards, open-toe ankle boots.
Who Would Wear It: Hervé's fans; the risk-taker with a taste for sexier fare.

How to Select the Perfect Oyster Assortment

Sara Yoo — Mon, 06 Feb 2012 05:26:19 PST

It's well-known lore that oysters can really titillate the palate (among other things), so I consulted Parke Ulrich, executive chef at Waterbar Restaurant in San Francisco, for tips on crafting the perfect oyster plate at home. Constructing a carefully curated selection of oysters is a bit of an art, much like creating a cheese plate. According to Chef Ulrich, oysters "have a great sense of place. They may be the same species but taste different depending on where they are actually grown." Since selecting an assortment of oysters can be intimidating (after all, various oysters get their flavors from tidal changes, minerality, water temperature, and other factors!), I asked Ulrich for a few pointers.

Map out your choices. Oyster characteristics - liquidy, chewy, briny, earthy - often depend upon the oyster's origin. For example, "Tomales Bays [oysters native to the San Francisco Bay Area] are briny and sweet because they are influenced by the cold water and fresh water in this area," Ulrich points out. To represent this pearl of the sea's vast variety of flavors, choose a geographically diverse assortment. Not only will you create a satisfying plate, but you'll have fun guessing each oyster's home!
Span the flavor spectrum. Briny oysters tend to be "cleaner tasting and have less of an aftertaste," Ulrich explains. The more earthy and complex the oyster, the more it lingers on your palate, an attribute that's better for the more advanced oyster eater. At your local market, keep an eye out for Ulrich's faves - Preston Points (from Tomales Bay in Northern California), Nootka Sounds (from British Columbia), and Wellfleet (from Cape Cod) - and opt for more obscure varieties that you're not apt to find at other restaurants.

For the rest of his tips, read on.

Let Your Favorite Dessert Help You Find a Perfume

Miriam Lacey — Wed, 01 Feb 2012 07:00:42 PST

Your senses of taste and smell are inextricably linked. In fact, most of what you believe you're "tasting" actually comes from your nose. Your tongue can only taste five flavors (sweet, sour, salty, savory, and bitter), so it's up to your nose to determine whether you're eating a cream puff or peach preserves, for example. Your nose, not your tongue, really determines your favorite foods, so why not use your flavor knowledge to find a perfume you'll love, too? Find out what your favorite dessert might say about your scent preferences.

Source: Flickr User Louis Beche

Kristen Stewart Is Balenciaga's Newest Face

BellaSugar — Fri, 13 Jan 2012 09:13:44 PST

Proof that Kristen Stewart has refined taste: the 21-year-old star just inked a deal to become the new face of Balenciaga fragrance. Following Charlotte Gainsbourg, who represents the fashion house's first scent, Kristen will be part of Balenciaga's yet-to-be-named second perfume.

Kristen has worn Balenciaga on the red carpet before, most notably a short and sheer dress that showed flashes of skin. In a press release, she called designer Nicolas Ghesquiere's creations "incredibly bold and forceful, yet feminine and sexy." And Ghesquiere, who first met the star in 2006, also had high praise for her. "From her early appearance in Panic Room to her independent choice of Welcome to the Rileys, I've always sensed her progressive character," he said. Expect the campaign to roll out this Fall.

4 Easy Tricks to Send the "I'm Full" Signal

FitSugar — Tue, 10 Jan 2012 14:14:40 PST

Portion control is a key player when it comes to balanced nutrition, but it can be hard to listen to your body's hunger signals when your mind is telling you to reach for seconds. When you realize that you're full, take advantage of these tricks to tell your mind that the meal is over:

Pick peppermint. A piece of hard candy, a mint, a mug of tea, or even mouthwash - go for anything peppermint-flavored after eating to flood your senses and keep your instincts in check. As a natural appetite suppressant, peppermint will help you control your cravings and avoid postmeal munchies.
Get up and move. It's hard to keep eating if you're no longer near the food, so ending the meal can be as easy as leaving your chair. The best way to let your body know that it's time to stop eating? Switch locations. Move from the kitchen to the living room and busy yourself with other tasks.
Have a small taste of something sweet. Sometimes, just a spoonful of something sweet can curb the urge to keep eating and mark the end of a meal. Instead of reaching for a cookie, though, you should choose a healthy, water-based food that will help you feel full. Try a handful of berries, a serving of watermelon, or a spoonful of pomegranate seeds - the tart seeds pack major antioxidant punch, plus they're high in vitamin A, vitamin C, and fiber.
Make postmeal plans. If you have something to do after a meal, you'll find it easy to steer clear of unnecessary seconds and quit eating once you're satisfied. It doesn't need to be a major to-do, either - simply planning to call a friend or pack tomorrow's gym bag will help you stay focused and stop snacking.

Taste Test: Starbucks Blonde Coffee

Susannah Chen — Tue, 10 Jan 2012 11:41:58 PST

Last Fall brought word that Starbucks would be introducing Blonde, and today, the new "super-premium light roast coffee" hits stores and retailers nationwide.

Starbucks Blonde comes in two different blends: the Veranda (described as "mellow and soft") and the New Age-sounding Willow (characterized as "bright and clean"). As a regular Starbucks drinker, I was curious to know what the coffee titan's cuppa joe lite would taste like, so I subbed it for my usual morning cup of choice, the Pike Place Roast. How'd it fare? Read on to find out.

What's Your Theme For 2012?

YourTango — Mon, 02 Jan 2012 03:05:33 PST

We're happy to present this excerpt from one of our favorite sites, YourTango.

What is your theme for 2012 going to be? I’m not asking what your goals are with accomplishments by dates, or what your resolutions are going to be. Rather, what your vision or dream for the upcoming year is going to be. What do you feel energy or excitement around? What is it that you will be able to wrap yourself around and embrace? What is the thing that you can really connect with? What engages your imagination and feels compelling. That “something” that makes you want to work towards it, give it life, and make it dance!

Relax - this does not have to be a linear process. It can be as full of creativity as you desire. Some clients have created collages, others have picked a theme song and others have used menus as their theme.

Are you excited? Are you ready to place your theme on 2012? Ready to give it life and feel it pulse? Here are some questions to stimulate your thoughts:

If your vision were a piece of music, what piece would it be?
If your vision was from nature, what would it be? Perhaps it would be a tree, the ocean, a babbling brook, etc.
What does your vision taste like?
What does your dream smell like?
Is your dream a color?
What other senses can you use to develop your vision?
What if your vision were a thousand times bigger? Describe what it would be.

Get more ideas and finish reading the rest of the story on YourTango: What's Your Theme For 2012?

Written by Eva Gregory for YourTango.

Geoffrey Zakarian on Winning The Next Iron Chef: Super Chefs

Susannah Chen — Tue, 20 Dec 2011 16:50:31 PST

Those of you who've tuned into the Food Network at all in recent days might have heard that the last season of The Next Iron Chef: Super Chefs has just wrapped, and a new champion has emerged victorious out of the star-studded (and highly competitive) lineup.

That would be Geoffrey Zakarian, guest judge of Food Network's Chopped and chef and owner of The National and The Lambs Club in New York City and Tudor House in Miami.

I had a chance to catch up with the chef over the phone, where he revealed his thoughts on why he won, how he hopes to set himself apart from the others on Iron Chef America, and what he always makes for the holidays.

YumSugar: You had a very serious expression on your face when the final outcome was revealed. What was your first thought when they announced you as the winner?
Geoffrey Zakarian: Well, they actually didn't call my name, which was sort of confusing, because whenever anyone got kicked off, they would actually say, "You will not be the next Iron Chef." But I was stunned, shocked, and relieved; there was a real sense of accomplishment.

Zakarian on his toughest Next Iron Chef moments, and his upcoming Kitchen Stadium challenges, after the jump.