Word: peas
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Standing 6 ft. (1.8 m) tall in gym shoes, Lynch has often gotten screen time by taking on parts intended for men. "My first role in high school was the king in a one-act version of 'The Princess and the Pea,'" she recalls. "It started the pattern." (In The 40-Year-Old Virgin, she plays Carell's boss - a part originally written for a guy - with lecherous absurdity.) But Glee is the first chance audiences have had to watch Lynch inhabit a featured character over time...
Yale astronomy graduate student Carolin Cardamone, who has published research on green pea galaxies, says astronomers were alerted to their existence by Galaxy Zoo volunteers who posted hundreds of images to the site's busy discussion forum. She says the project is an enormous boon to her field. "This is all hard, rigorous science," she says. "We're not giving [the volunteers] busywork to do. We're not doing this so they can have fun with science, but so they can participate in real science...
...Remo red prawns, barely yet precisely grilled to retain their lucidity and sweetness, are a signature dish, served with wild strawberries and a showering of subtly flavorful petals including borage, fennel, hyssop and yarrow. The surprises of taste and texture might continue with something like savory-sweet fresh-pea soup and nasturtium ice cream...
...tranche of wild sea bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it's exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse's new l'Ecole de Cuisine in Paris...
...Pupils work like commis chefs, learning how to brunoise-cut courgettes into perfect tiny cubes to maximize flavor. They make a stock with pea pods (which pureed and served with ricotta makes an instant summer soup). There's detailed instruction on using up leftovers (sea-bass trimmings are transformed into a tartare with lime, coconut milk and chili) and on how to finish an emulsion sauce without it curdling (it involves using cream whipped over ice). Students then get to sit and eat the spoils of their labor. (Watch TIME's video "Bocuse d'Or: Americans in a French Food...