Chilled Cream of Banana Soup
Here’s a vegetarian chilled cream of banana soup recipe for two, ideal as a light dessert or starter. It’s creamy, subtly sweet, and refreshing. Chilled […]
Articles by smitsa
Vietnamese Chicken Curry (Cà Ri Gà): A Fragrant Blend of Cultures and Comfort
Vietnamese Chicken Curry, known as Cà Ri Gà, is a rich, aromatic, and comforting dish that exemplifies the Vietnamese culinary tradition of blending local ingredients […]
Congee: The Comforting Porridge of Asia
Congee, a simple rice porridge, is one of Asia’s most enduring and beloved comfort foods. Ubiquitous across cultures—from China to Indonesia, Vietnam to the Philippines—this […]
Pandan Cake
Here’s a detailed and authentic recipe for Pandan Cake (also known as Bánh Bông Lan Lá Dứa in Vietnamese or simply Pandan Chiffon Cake). This […]
Cockscomb Mint (Kinh Giới): A Culinary and Cultural Herb
Cockscomb mint, also known as Vietnamese lemon balm or by its local name kinh giới, is a vibrant, aromatic herb that plays an important role […]
Lemon Posset with Shortbread and Macerated Berries
This lemon posset offers creamy richness with bright acidity to cleanse the palate. Macerated berries bring freshness and a touch of natural sweetness. A crisp […]
Smoked Cod Timbales with Tarragon Mousseline
Here’s a refined recipe for two smoked cod timbales with a tarragon mousseline sauce, suitable for an elegant starter or light lunch. This dish combines […]
Mousseline
Mousseline is a term used in both cooking and pastry to describe a light, airy mixture that combines a smooth base—such as puréed meat, fish, […]
Baking Northlander Bread
Nordlander (or Norlander) Bread—also known as Nordländer—is a dense, dark rye loaf steeped in Northern European baking traditions. Often referred to as “Viking bread” or […]
Nutrient Profiling Takes The Lead
Nutrition is a serious issue and nutrient profiling has come to the fore because it is a way of ranking and classifying our food which […]
Vegetable Bouquetière
A vegetable bouquetière (French: légumes à la bouquetière) is a classic French garnish or side dish consisting of a carefully arranged assortment of vegetables, typically […]
Navigating The Cheeses of Portugal
Portugal, a country renowned for its vibrant culture, stunning landscapes, and rich culinary heritage, boasts a long and proud tradition of cheesemaking. Although Portuguese cheeses […]
The Rich World of Spanish Cheese -the Tradition, Terroir, and Taste
Spain, a country known for its dynamic culinary identity and deep agricultural traditions, boasts one of the most diverse and storied cheese cultures in the […]
A Journey Through Spanish Pastries
Spain’s culinary landscape is often celebrated for its savory delights—tapas, paella, jamón—but an equally rich and enchanting tradition lies in its pastries and desserts. Spanish […]
Brewing Series: Lager
Beer is one of the oldest and most widely consumed alcoholic beverages in the world, with a history stretching back thousands of years. Over time, […]
How does synthetic data and simulations try to address gaps in our understanding of biotechnology?
Synthetic data and simulations are used in biotechnology to partially compensate for real-world data limitations, not to replace biology. They aim to give AI more […]
Bacillus clausii: A Resilient Probiotic with Diverse Applications
Bacillus clausii is a Gram-positive, rod-shaped, spore-forming bacterium widely recognized for its probiotic properties. Originally isolated from soil, it has gained significant attention in clinical, […]
Bacillus coagulans: A Versatile Probiotic Bacterium
Bacillus coagulans is a spore-forming, lactic acid-producing bacterium that has gained considerable attention in the fields of microbiology, nutrition, and therapeutics. Though often grouped with […]
Using Black Limes
What Are Black Limes? Black limes are whole limes that have been boiled in salted water and then dried in the sun until they shrink, […]
Microencapsulation Of Probiotics
Microencapsulation of probiotics using hydrocolloids is now an established method for ensuring their survival and even for accurate dosing into products (Anal and Singh, 2007). […]