At a conference earlier this year, I was asked what my favorite HTML element was. In fact, I do have one: the Definition List, along with its children Definition Term and Definition Description. The definition list is great because it provides an inherent semantic relationship between two elements - the term and the one or more descriptions. I feel like these elements are under-used; especially considering that they've been around since HTML 4.01.
I was going to invent a clever example to demonstrate the definition list, but I don't think I can do any better than the one provided by the Mozilla Developer Network:
- A free, open source, cross-platform, graphical web browser developed by the Mozilla Corporation and hundreds of volunteers.
- The Red Panda also known as the Lesser Panda, Wah, Bear Cat or Firefox, is a mostly herbivorous mammal, slightly larger than a domestic cat (60 cm long).
Here is the source code for that:
<dd>A free, open source, cross-platform, graphical web browser developed by the Mozilla Corporation and hundreds of volunteers.</dd>
<dd>The Red Panda also known as the Lesser Panda, Wah, Bear Cat or Firefox, is a mostly herbivorous mammal, slightly larger than a domestic cat (60 cm long). </dd>
This shows one term (Firefox) along with two definitions of that term. Because it's a list, you can add as many groups of terms and definitions as needed for your content.
I have been struggling recently with the question of how old can baking soda get before it's inappropriate for baking. I decided to do some science - and baked up these cookies last Sunday night.
This picture shows the cookies made using the old baking soda, after having cooled on the rack for about half an hour. They're a little flat; they're tallest where the chocolate chips provide structure for the dough.
This picture shows the cookies made the new baking soda (sorry for the poor focus). These cookies are puffy; the dough holds it's own structure.
A cookie with old baking soda is on the left, and a cookie with new baking soda is on the right.
As before, the cookies with old baking soda are on the left, and the cookies with new baking soda are on the right. The stack on the right is clearly much taller.
The results were clear to me - the old baking soda delivered a significantly worse cookie. The cookies made with old baking soda were too flat (they were puddles of dough clinging to chocolate chips), and dried out in just 2 days. The cookies with new baking soda were cookie shaped; and still tasty 4 days later. I hereby strengthen my resolve to buy new baking soda every 6 months.
Here is the recipe that I used:
- 11 1/4 oz all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter (room temperature)
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Stir flour, baking soda and salt together. Cream the butter, shortening, white and brown sugar. Add eggs, one by one, to creamed mixture and beat until incorporated, then add vanilla. Gradually mix in flour mixture. Dish rough tablespoons of dough onto a baking sheet and baked for 9.5 minutes at 350° F (until golden brown and delicious). Allow cookies to set on cookie sheets, and to cool on wire racks.
I prepared two mixtures of 5 5/8th oz flour and 1/2 teaspoon salt, and added 1/2 teaspoon of each version of baking soda to each mixture. I prepared two mixtures of 1/2 teaspoon of vanilla extract and 1 egg for each batch of dough.
I creamed the entire recipe of butter, shortening and both sugars together, weighed the total amount (with the bowl zeroed out), and spooned material out of that bowl until was split in half. While finishing the dough and baking, I stored the creamed mixtures and dough in the refrigerator.
The dough with the old baking soda got proper chocolate chips. I figured this would give them the best chance at being tall; as the chips provided some height. The dough with the new baking soda got chopped bar chocolate, which contributed to its darker color (and did help me to tell the cookies apart.)
Science is re-producible, so I urge you to preform your own experiments!