Ben Schoon, writing for 9to5 Google:

When activated, Privacy Display changes how the pixels in your display emit light, making it harder or near-impossible to view the display at an off-angle. At its default setting, it definitely works, but the contents of the display are visible at less-sharp angles. Samsung has a “maximum” setting that takes this up a notch, and that setting makes it even harder to see the contents and narrows the field-of-view even further. [...]

A bigger deal, though, is that Samsung has built Privacy Display with the ability to only apply to small portions of the Galaxy S26 Ultra’s display. Specifically, it can hide your notification pop-ups. This part really impressed me, as Privacy Display is able to specifically hide only that singular portion of the display, and it does so nearly perfectly. The masking around the notification ensures the content behind isn’t affected, and the effect works incredibly well.

Neat feature, especially the way you can toggle it when needed, set it to auto-enable for specific apps, and/or work only for notifications.

Jim Vorel, writing just yesterday for Jezebel:

It can be hard to know what exactly to call the substances that are now found coating many major candy bars such as Butterfinger, Baby Ruth, Almond Joy, Mr. Goodbar or Rolos. Food scientists refer to it as “compound chocolate” coating, because it’s made from actual cocoa powder, but replaces the more expensive source of fat (cocoa butter) with cheaper, lower-quality vegetable fats. When Hershey brands such as Mr. Goodbar or Almond Joy made the switch in recent years, their labels subtly changed from claiming that they were “milk chocolate,” to “chocolate candy,” which strikes me as particularly insidious phrasing. A more obvious indicator is another word that many companies use: “Chocolatey” coating. Wondering how much this scourge had infiltrated my own home, I took a look moments ago at several packages of Girl Scout Cookies, only to find the inevitable: Both my Thin Mints and Peanut Butter Patties are also made with compound chocolate, rather than the real thing. I can hardly pretend to be surprised. Even in candies that continue to use real chocolate, meanwhile, cost-cutting measures have sometimes been employed, such as the milk chocolate coating of a Snickers bar becoming slightly thinner over time. Some products even mix real chocolate and compound chocolate in a single cookie or candy.

After writing a few days ago about the current brouhaha over the severe decline in the edibility of Reese’s Peanut Butter Cups, and linking to Trader Joe’s shade-throwing description of their own, I of course had to try theirs. In the name of science, I bought both the milk and dark chocolate variants.

Verdict: Excellent. Both chocolates taste like chocolate, not candle wax, and the peanut butter is creamy and smooth — you know, like peanut butter. Not the sand-and-sawdust mix that Hershey fills Reese’s cups with now.

Learn how to connect the dots between slowdowns, crashes, and the user experience in your iOS app. This on-demand session covers how to:

• Set up Sentry to surface high-priority mobile issues without alert fatigue.
• Use Logs and Breadcrumbs to reconstruct what happened with a crash.
• Find what’s behind a performance bottleneck using Tracing.
• Monitor and reduce the size of your iOS app using Size Analysis.

Watch it here.