Macedonian Cauliflower Soup
Macedonian cauliflower soup is a traditional Balkan-style soup that originates from North Macedonia or is inspired by its regional cuisine. While there isn’t one standardized […]
Articles by smitsa
Preparing a Beef and Ginger Soup
Recently, I stayed at the Druidstone Hotel on the Pembrokeshire coast in Wales and tried some of their exceptional cooking. Hats off to the chef! […]
Por Pia Tod
Here’s a complete and authentic Thai Por Pia Tod (ปอเปี๊ยะทอด) recipe — the beloved crispy Thai spring rolls, sized perfectly for 2 people. This version […]
Recessive Dystrophic Epidermolysis Bullosa (RDEB)
RDEB is a severe, inherited skin disorder caused by loss-of-function mutations in the COL7A1 gene, which encodes type VII collagen, a structural protein that forms […]
Thai Fish Cakes With A Nam Jim Sauce
Thai fish cakes, or “Tod Mun Pla” (ทอดมันปลา), are a beloved staple in Thai cuisine, with deep roots in Thai street food culture and everyday […]
Classic Alfajores de Maicena (Cornstarch Alfajores)
What is an Alfajor? An alfajor is a sandwich-style cookie made of two soft, crumbly cookies (the crusts) filled with dulce de leche, and often […]
Acetaldehyde in Food and Wine: Presence, Impact, and Measurement
What is Acetaldehyde? Acetaldehyde (CH₃CHO), also known as ethanal, is a volatile, flammable liquid with a pungent, fruity odor. It is an aldehyde, the simplest […]
Cod In Parsley Sauce
Here’s a detailed, delicious recipe for Cod in Parsley Sauce, serving 2 people. This is a classic British dish which deserve to be better known. […]
Preparing an Aloo Paratha
A recipe for Aloo Paratha. There is an original paratha recipe available which would serve as the basis for other fillings. Serve with a sauce […]
Shortbread Cookies with Lemon Curd Filling
Here’s a delicious, bakery-style shortbread cookie recipe with lemon curd filling, topped with powdered sugar. These cookies are like lemon tartlets, open-faced so you can […]
The Eastern European Stuffed Pie (kynsh pie)
Knysh pies (also spelled knish in Yiddish) are a type of Eastern European stuffed pastry, traditionally associated with Ashkenazi Jewish cuisine. The word “knysh” or […]
Photosystem II: The Gateway to Photosynthesis
Photosynthesis is the biological process by which light energy is converted into chemical energy, forming the basis of life on Earth. Among the many complex […]
Cupriavidus necator in Biotechnology
Cupriavidus necator is a Gram-negative, aerobic, non-spore-forming bacterium that has become one of the most important microbial platforms in industrial and environmental biotechnology. Formerly known […]
Tumour Angiogenesis – The Mechanism and Role in Tumour Progression
Cancer remains one of the leading causes of death worldwide, largely due to its ability to grow uncontrollably and metastasize to distant organs. One of […]
The Partnership for a Healthier America – A Decade of Progress Toward Food Equity and Public Health
The Partnership for a Healthier America (PHA) was established in 2010 as a nonpartisan, nonprofit organization to support and amplify the goals of former First […]
The Nature of Polyols
Polyols, also known as sugar alcohols, are a type of low-digestible carbohydrate used widely as sugar substitutes. They’re neither true sugars nor alcohols chemically, but […]
Bitter Blockers
Bitter blockers (also called bitterness suppressors or modulators) are ingredients used to reduce or mask bitterness in food, beverages, and pharmaceuticals. They are crucial in […]
Pootharekulu
Pootharekulu (pronounced poo-tha-ray-koo-loo) is a traditional sweet from Andhra Pradesh, India — especially popular in the East and West Godavari districts. What is Pootharekulu? The […]