For the first installment: chicken breasts, arguably one of the most difficult of the standard meats to grill. It's all too common of an occurrence to get dry, chewy, cardboardy breasts. This is all correctable though, and chicken breasts can be fantastic on the grill, it just takes a little know-how.
In prokaryotic cells, this involves the induction, repression, or enhancement of enzyme synthesis by regulatory proteins (def) that can bind to DNA and either induce, block, or enhance the function of RNA polymerase (def), the enzyme required for transcription.
Encoded in the DNA is some type of index that directs the molecular machinery to the start of the hemoglobin gene. When new hemoglobin is required, protein production is activated. The gene is read and the protein is manufactured. At the end of the gene is a message called a stop codon, which ends protein production. The manufacture of proteins using the instructions from the gene is called protein expression. Doug Prasher envisioned that it would be possible to use biomolecular techniques to insert the GFP gene at the end of the hemoglobin gene, right before the stop codon.