Taste of the Wild Pacific Stream Canine Recipe with Smoke-Flavored Salmon Dry Dog Food

The dog (Canis familiaris or Canis lupus familiaris) is a domesticated descendant of the wolf. Also called the domestic dog, it was domesticated from an extinct population of wolves during the Late Pleistocene, over 14,000 years ago by hunter-gatherers, prior to the development of agriculture. The dog was the first species to be domesticated by humans. Experts estimate that due to their long association with humans, dogs have expanded to a large number of domestic individuals and gained the ability to thrive on a starch-rich diet that would be inadequate for other canids.

The dog has been selectively bred over millennia for various behaviors, sensory capabilities, and physical attributes. Dog breeds vary widely in shape, size, and color. They perform many roles for humans, such as hunting, herding, pulling loads, protection, assisting police and the military, companionship, therapy, and aiding disabled people. Over the millennia, dogs became uniquely adapted to human behavior, and the human–canine bond has been a topic of frequent study. This influence on human society has given them the sobriquet of "man's best friend".

Dry or dryness most often refers to:

• Lack of rainfall, which may refer to
  • Arid regions
  • Drought
• Dry or dry area, relating to legal prohibition of selling, serving, or imbibing alcoholic beverages
• Dry humor, deadpan
• Dryness (medical)
• Dryness (taste), the lack of sugar in a drink, especially an alcoholic one
• Dry direct sound without reverberation

Dry or DRY may also refer to:

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural systems are one of the major contributors to climate change, accounting for as much as 37% of total greenhouse gas emissions.

The food system has significant impacts on a wide range of other social and political issues, including sustainability, biological diversity, economics, population growth, water supply, and food security. Food safety and security are monitored by international agencies like the International Association for Food Protection, the World Resources Institute, the World Food Programme, the Food and Agriculture Organization, and the International Food Information Council.

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.

Salmon (; pl.: salmon) is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

Salmon are typically anadromous: they hatch in the shallow gravel beds of freshwater headstreams and spend their juvenile years in rivers, lakes and freshwater wetlands, migrate to the ocean as adults and live like sea fish, then return to their freshwater birthplace to reproduce. However, populations of several species are restricted to fresh waters (i.e. landlocked) throughout their lives. Folklore has it that the fish return to the exact stream where they themselves hatched to spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory memory.

Salmon are important food fish and are intensively farmed in many parts of the world, with Norway being the world's largest producer of farmed salmon, followed by Chile. They are also highly prized game fish for recreational fishing, by both freshwater and saltwater anglers. Many species of salmon have since been introduced and naturalized into non-native environments such as the Great Lakes of North America, Patagonia in South America and South Island of New Zealand.

Smoke is a suspension of airborne particulates and gases emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires (including stoves, candles, internal combustion engines, oil lamps, and fireplaces), but may also be used for pest control (fumigation), communication (smoke signals), defensive and offensive capabilities in the military (smoke screen), cooking, or smoking (tobacco, cannabis, etc.). It is used in rituals where incense, sage, or resin is burned to produce a smell for spiritual or magical purposes. It can also be a flavoring agent and preservative.

Smoke inhalation is the primary cause of death in victims of indoor fires. The smoke kills by a combination of thermal damage, poisoning and pulmonary irritation caused by carbon monoxide, hydrogen cyanide and other combustion products.

Smoke is an aerosol (or mist) of solid particles and liquid droplets that are close to the ideal range of sizes for Mie scattering of visible light.

A stream is a continuous body of surface water flowing within the bed and banks of a channel. Depending on its location or certain characteristics, a stream may be referred to by a variety of local or regional names. Long, large streams are usually called rivers, while smaller, less voluminous and more intermittent streams are known as streamlets, brooks or creeks.

The flow of a stream is controlled by three inputs – surface runoff (from precipitation or meltwater), daylighted subterranean water, and surfaced groundwater (spring water). The surface and subterranean water are highly variable between periods of rainfall. Groundwater, on the other hand, has a relatively constant input and is controlled more by long-term patterns of precipitation. The stream encompasses surface, subsurface and groundwater fluxes that respond to geological, geomorphological, hydrological and biotic controls.

Streams are important as conduits in the water cycle, instruments in groundwater recharge, and corridors for fish and wildlife migration. The biological habitat in the immediate vicinity of a stream is called a riparian zone. Given the status of the ongoing Holocene extinction, streams play an important corridor role in connecting fragmented habitats and thus in conserving biodiversity. The study of streams and waterways in general is known as surface hydrology and is a core element of environmental geography.

The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.

The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste receptor cells.

Taste receptors in the mouth sense the five basic tastes: sweetness, sourness, saltiness, bitterness, and savoriness (also known as savory or umami). Scientific experiments have demonstrated that these five tastes exist and are distinct from one another. Taste buds are able to tell different tastes apart when they interact with different molecules or ions. Sweetness, savoriness, and bitter tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds. Saltiness and sourness are perceived when alkali metals or hydrogen ions meet taste buds, respectively.

The basic tastes contribute only partially to the sensation and flavor of food in the mouth—other factors include smell, detected by the olfactory epithelium of the nose; texture, detected through a variety of mechanoreceptors, muscle nerves, etc.; temperature, detected by temperature receptors; and "coolness" (such as of menthol) and "hotness" (pungency), by chemesthesis.

As the gustatory system senses both harmful and beneficial things, all basic tastes bring either caution or craving depending upon the effect the things they sense have on the body. Sweetness helps to identify energy-rich foods, while bitterness warns people of poisons.

Among humans, taste perception begins to fade during ageing, tongue papillae are lost, and saliva production slowly decreases. Humans can also have distortion of tastes (dysgeusia). Not all mammals share the same tastes: some rodents can taste starch (which humans cannot), cats cannot taste sweetness, and several other carnivores, including hyenas, dolphins, and sea lions, have lost the ability to sense up to four of their ancestral five basic tastes.

The is a grammatical article in English, denoting persons or things that are already or about to be mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. The is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with nouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers.

With or WITH may refer to:

• With, a preposition in English
• Carl Johannes With (1877–1923), Danish doctor and arachnologist
• With (character), a character in D. N. Angel
• With (novel), a novel by Donald Harrington
• With (album), a 2014 album by TVXQ
• With (EP), a 2021 EP by Nam Woo-hyun