Food

Monday, 27 July 2026
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
The mention of halva appeared in the 7th century and referred to a mixture of date puree and milk.
By the 9th century, the term was used to refer to many types of sweets, including sweetened boiled f ...
Chocolate
In the next stage, cocoa nibs (cocoa mass) are prepared.
For this purpose, the seeds are placed in special machines where the shells and sprouts are separate ...
Cheddar
The village of Cheddar was an ideal place for cheese making.
Near the village there is a limestone gorge, the Cheddar Gorge, with many caves that in the Middle Ages provided a stable temperature and adequate humidity for the ripening process.
Coffee
There are two methods of extracting coffee beans from the fruit.
One is the wet method, in which the coffee fruit goes into a water-mill-like machine. There they are ...
Coffee
The name “coffee” probably comes from the Arabic “kahwa” or Turkish “kahve,” although the etymology is not precisely known.
A second likely etymology of the word “coffee” is the name of the Ethiopian city of Kaffa (now Kefa) ...
Mozzarella
Italy exports 100,000 tons of mozzarella per year.
It is the third most-bought Italian cheese, after Grana Padano and Parmigiano Reggiano.
Mozzarella
Today, mozzarella is made from cow's and buffalo's milk.
In addition to cheeses made from buffalo milk alone or cow's milk alone, you can make cheese from bl ...
Tomato juice
Before the invention of the juice, it was reportedly already popular in South America.
The Mayans, Aztecs, and Incas used tomato juice as a base to prepare medicinal drinks.
Churro
The name of the delicacy is derived from the ram’s horns.
According to the theory that the dessert was made in Spain, shepherds grazing sheep belonging to the ...
Eggs
Egg white is a very common food allergen.
In this regard, it ranks second only to cow’s milk protein. This problem is minimized by cooking eggs.