Food

Saturday, 18 October 2025
15 facts about french fries
15 facts about french fries
Not so French after all
It is not known where the fries come from. Some say from France, others, Belgium. Whatever the truth, one thing is certain–they are delicious, and pro ...

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Halva
Halva is a traditional fastidious dish among Greek Orthodox Christians.
Cheddar
It was Joseph Harding and his wife who spread cheddar beyond the borders of England.
They succeeded in introducing the cheese to the Scottish and North American markets. His sons, who w ...
Beer
Hops enhance beer flavor as a condiment.
Due to its intense flavor and aroma, typically very little is added. Two parameters that are taken i ...
Tomato juice
Mass production of tomato juice began in the 1920s.
It became a popular dinner drink and within a few years spread beyond the borders of the US.
Chocolate
Chocolate is a confectionery containing cocoa (cocoa mass, cocoa butter, cocoa powder), sugar, and other additives (like milk, which is added to milk chocolate).
Directive 2000/36/EC of the European Parliament and of the Council of 23rd June defines chocolate as ...
Wagyū Beef
Countries raising Wagyū cattle outside of Japan have their own categories.
The closest to the Japanese is the Australian classification, which is also expressed on a five-poin ...
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 ...
Kombucha
The most common bacteria found in kombucha are those of the Acetobacter and Gluconobacter species.
The primary strain in kombucha is Gluconacetobacter xylinus, which synthesizes cellulose. The most c ...
Wagyū Beef
Wagyū beef is a meat native to Japan that comes from four breeds of Japanese cattle.
These breeds are Japanese Black (Kuroge Washu) Japanese Red (Akage Washu) Japanese Shorthorn (Nihon Tankaku Washu) Japanese Polled (Mukaku Washu)  
Chocolate
It is very sensitive to temperature and humidity.
The ideal storage temperature for chocolate is 15-17 ° C with a relative humidity of less than 50%. Improper storage conditions for chocolate may cause a white coating to appear on its surface.