Scientists at ETH Zurich have created a remarkable new material: glow-in-the-dark wood infused with bioluminescent fungi. By integrating Armillaria mellea—a type of fungus known for its natural greenish glow—into wood structures, researchers have developed a sustainable lighting solution that requires no electricity, batteries, or artificial components. The wood absorbs light during the day and emits a soft glow at night, making it both energy-efficient and visually captivating. This innovation could revolutionize urban infrastructure by providing low-impact, renewable lighting for streets, parks, and pathways. It also opens up new possibilities for eco-friendly architectural design, where biological components enhance the functionality of building materials. As cities search for greener alternatives to cut emissions and light pollution, glowing wood could soon become a beacon—literally—of sustainable innovation. #Bioluminescence #GlowInTheDark #SustainableDesign #UrbanInnovation #FungalEngineering

French Onion Soup Gratinée Classic French Onion Soup with Caramelized Onions and Melted Gruyère Ingredients: 6 large yellow onions, thinly sliced 4 tablespoons unsalted butter 2 tablespoons olive oil 1 teaspoon sugar 4 cloves garlic, minced 8 cups beef broth (or vegetable broth for vegetarian option) 1 cup dry white wine (optional) 2 bay leaves 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) Salt and freshly ground black pepper, to taste 1 baguette, sliced 2 cups grated Gruyère cheese Directions: In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and sugar. Cook, stirring frequently, for about 40-45 minutes until onions are deep golden brown and caramelized. Add garlic and cook for another minute until fragrant. Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until wine reduces by half. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Season with salt and pepper to taste. Remove bay leaves. Preheat oven broiler. Ladle soup into oven-safe bowls. Place baguette slices on top, then generously cover with grated Gruyère. Place bowls on a baking sheet and broil until cheese is bubbly and golden brown, about 3-5 minutes. Watch carefully to avoid burning. Serve hot and enjoy the comforting layers of rich, savory soup with cheesy crust. Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 380 kcal | Servings: 6 servings #frenchonionsoup #onionsoup #frenchcuisine #comfortfood #gruyerecheese #caramelizedonions #souprecipe #classicrecipes #souplover #broiledcheese #frenchfood #homemadesoup #winterwarmers #cheesycomfort #breadandsoup #heartymeal #slowcookedonions #gourmetcomfortfood #soupseason #easyfrenchrecipe Warm up with a bowl of French Onion Soup Gratinée—caramelized onions, savory broth, and melty Gruyère cheese on toasted baguette. Pure comfort!

Spanish Flan Classic Spanish Flan with Silky Caramel Topping Ingredients: 1 cup granulated sugar (for caramel) 1/4 cup water (for caramel) 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 3 large eggs 1 tablespoon vanilla extract Pinch of salt Directions: Preheat oven to 350°F (175°C). In a small saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns deep amber in color, about 8–10 minutes. Carefully pour the hot caramel into the bottom of a round 8-inch cake pan or flan mold. Tilt to coat the bottom evenly. Set aside to cool and harden. In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt. Blend until smooth. Pour the custard mixture over the hardened caramel in the pan. Place the filled pan in a larger baking dish. Pour hot water into the outer dish to create a water bath, reaching halfway up the sides of the flan pan. Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate, allowing the caramel to drizzle over the top. Prep Time: 15 minutes | Cooking Time: 1 hour | Cooling + Chill Time: 4 hours | Total Time: 5 hours 15 minutes Kcal: 275 kcal | Servings: 8 servings #spanishflan #carameldessert #classicflan #custardflan #homemadeflan #easydesserts #latinodesserts #sweetcustard #flanrecipe #creamyflan #dessertlover #traditionalflan #comfortdessert #sweetspanishdish #vanillacustard #bakingjoy #flanperfection #richandcreamy #silkycustard #dessertmagic A spoonful of heaven! This Classic Spanish Flan is creamy, dreamy, and topped with golden caramel. The perfect make-ahead dessert!

In a bold and unprecedented move, New Zealand MP Laura McClure stood before Parliament holding a censored deepfake image of herself, generated entirely by AI. Her aim was to demonstrate just how disturbingly easy it is to create fake, explicit content using publicly available tools. The deepfake was fabricated in under five minutes without her consent, shedding light on a growing digital threat that disproportionately targets women and public figures. McClure’s action sparked urgent calls for legislative reform. She urged Parliament to classify deepfake pornography as a form of image-based sexual abuse, demanding it be treated with the same severity as the non-consensual sharing of real intimate photos. Her emotional testimony highlighted the psychological trauma such fabrications can inflict—even when the images aren't real. With AI capabilities growing rapidly, McClure's stand could mark a turning point in how nations respond to the darker side of synthetic media. #DeepfakeAwareness #DigitalSafety #AIethics #CyberHarassment #WomenInPolitics

Fennel and Potato Soup Creamy Fennel & Potato Soup with a Hint of Garlic and Herbs Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 large fennel bulb, trimmed and sliced (reserve fronds for garnish) 3 medium potatoes, peeled and diced 4 cups vegetable broth 1/2 cup heavy cream (optional) Salt and freshly ground black pepper, to taste Fresh thyme or parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and sliced fennel. Cook for another 5–6 minutes, stirring occasionally, until fennel starts to soften. Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream if using, and season with salt and pepper to taste. Simmer for another 2–3 minutes to warm through. Serve hot, garnished with fennel fronds and fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 220 kcal | Servings: 4 servings #fennelsoup #potatosoup #comfortsoup #vegetariansoup #easyweeknightmeals #souprecipe #homemadesoup #creamyvegetablesoup #fallrecipes #wintersoup #simpleingredients #seasonalcooking #glutenfreecomfort #onepotmeal #fennelrecipes #cozysoup #quickvegetarian #plantbasedmeals #rootveggies #heartyvegetarian A cozy bowl of Creamy Fennel and Potato Soup is all you need on a chilly day! Subtly sweet, aromatic, and totally comforting