Preparing The Classic Mousse Au Chocolat
The classic mousse au chocolat (chocolate mousse) is one of the standards of the dessert repertoire. A chef’s ability to make a light, airy mousse […]
Pan-Fried Poussin Ballotine Wrapped in Bacon
Pan-Fried Poussin Ballotine Wrapped in Bacon, served with a Tomato & Chervil Risotto (with pine nuts), asparagus spears and slices, baby carrots, crispy bacon bits, […]
Wild Mushroom Ravioli
Filled pasta is always a treat and this is a good example of a classic – the wild mushroom ravioli. It makes a superb addition […]
Poached Sea Bream Fillet
Poached Sea Bream Fillet with Wilted Spinach, Chanterelles, Wild Mushroom Ravioli, Butter Sauce, Chili Drizzle, and Spinach-Basil Oil — for 2 servings. It’s quite a […]
Preparing Vanilla Ice Cream
Here is a very straightforward recipe for making a simple and delicious ice-cream at home. Our recipe takes you straight there! Classic Vanilla Ice Cream […]
Preparing a Smoked Haddock & Dill Risotto
Smoked Haddock & Dill Risotto (Serves 2) Equipment: Medium saucepan (for poaching fish) Frying pan or deep sauté pan (for risotto) Wooden spoon Ladle Knife […]
Black Pudding, Butternut Squash, and Scallop Salad
Here’s a brilliant delicious Black Pudding, Butternut Squash, and Scallop Salad recipe for two people, with full preparation details and nutritional breakdown. Black Pudding, Butternut […]
Spinach, Roast Parsnip, Pancetta & Dolcelatte Salad
Here’s a delicious, restaurant-quality salad for 2 people featuring baby spinach leaves, roast parsnip, pancetta, crushed hazelnuts, and Dolcelatte cheese, with a complementary dressing. Serves: […]
How To Pan-Fry A Fish Fillet With Skin Properly
Pan-frying a fish fillet with the skin on is a great way to get crispy skin and tender, flavorful flesh. Here’s a step-by-step guide to […]
Pan-fried duck breast with shiitake mushrooms, pak choi, and a five-spice jus
Here’s a refined fusion recipe of French and Chinese heritage. This is a pan-fried duck breast with shiitake mushrooms, pak choi, and a five-spice jus […]
How To Butcher A Duck
Butchering a duck involves several key steps that are similar to processing a chicken, with a few differences due to the duck’s anatomy and thicker […]
Preparing Florentine Potatoes
Here’s a really nice Florentine Potatoes recipe, complete with equipment, preparation and cooking times, and nutritional information. This dish combines creamy mashed potatoes, spinach, and […]
Lentiviruses and Lentiviral Vectors (LVs): Biology and Applications in Biotechnology and Medicine
Introduction Lentiviruses are a genus of viruses within the family Retroviridae, characterized by their ability to integrate into the host genome and establish persistent infections. […]
Puneri Masala Supari
Puneri Masala Supari is a traditional Indian mouth freshener and digestive chew made primarily from areca nut (supari) and a blend of spices. Originating from […]
Amlou
Amlou is a traditional Moroccan spread made from toasted almonds, argan oil, and light honey. From a food perspective, it is one of the main […]
What is Perfusion N-1 Culturing?
The N-1 perfusion method is a bioprocessing technique used in upstream biomanufacturing, particularly in the production of therapeutic proteins such as monoclonal antibodies (mAbs) in […]
Cell-Free Protein Synthesis (CFPS): A Biotechnology Method for Protein Production
Introduction Cell-free protein synthesis (CFPS) represents a groundbreaking biotechnology platform for producing proteins without the need for living cells. Unlike traditional in vivo protein expression […]
Biobutanol Production: A Sustainable Path to Advanced Biofuels
Introduction In the quest for sustainable and renewable energy sources, biofuels have emerged as promising alternatives to fossil fuels. Among them, biobutanol stands out due […]
Bamboo as a Sustainable Source for Biofuel Production
As the world faces intensifying environmental and energy challenges, the search for sustainable, renewable energy sources has become a global priority. One such promising resource […]
What is Nam Jim?
Nam Jim (sometimes spelled Nam Chim, น้ำจิ้ม in Thai) is a general Thai term that means “dipping sauce.” It’s not a single sauce, but rather […]