Food

Tuesday, 23 June 2026
16 facts about Chocolate
16 facts about Chocolate
A delicacy not only for a sweet tooth
Chocolate is one of the most popular foods and flavors in the world. It was already known 4 thousand years ago. The ancient inhabitants of today's Mex ...

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Mozzarella
Mozzarella received the Traditional Specialties Guaranteed (GTS) certificate from the European Union in 1998.
This system requires mozzarella sold in the EU to be produced according to a traditional recipe. The certification does not specify the source of the milk, but suggests it to be whole milk.
Coffee
With Arab expansion, the custom of drinking coffee spread throughout the Middle East.
At first, coffee was received with distrust, even its consumption was forbidden (in Mecca in 1511, a ...
Churro
The pedigree of churros remains a contentious issue.
It is widely believed that churros originated in Spain and are regarded as a Spanish dessert.However ...
Parmesan
The milk for the production of Parmesan comes from reggiana cows breed.
The cows are fed with dry fodder, fresh grasses and meadow hay. They are not fed with silage. Milk f ...
Parmesan
"Kings" are also called cheeses of particular types.
Halloumi - the king of cooking cheeses Maroilles - the king of strong cheeses Västerbotten - the ki ...
Sushi
International Sushi Day is celebrated on June 18th worldwide.
Sushi has been gaining popularity around the world since the 1960s and nowadays is one of the most favored dishes.
Halva
In Mesopotamia, halva was a mixture of honey and nuts.
In ancient Greece and Rome, sweets similar to halva were prepared with honey, nuts, and sesame seeds ...
Halva
Kocaeli in Turkey produces Pişmaniye, a Turkish-Bosnian delicacy.
It is made from wheat flour and sugar, with added vanilla flavor. It consists of stringy strands rol ...
Beer
Barley provides starch, which is converted into fermentable sugars.
Many breweries replace some of the malts with unmalted raw materials with similar properties.
Tomato juice
Tomato juice is very popular among airline passengers.
This phenomenon has not been fully investigated and may be blamed on the increased sensation of umam ...