The study, published today (October 4) in Science, could pave the way for a more detailed characterisation of female germ line development. It could also help to save endangered species and may open ...

In the case of chocolate mousse, melted chocolate is the flavoring agent. But the aerator can be either whipped cream or egg whites. We consulted Victoria Johnson, head chocolatier at Temper ...

If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture ...