Food

Tuesday, 23 June 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 composition of a traditional halva depends on the region and the availability of local ingredients.
The original halva consisted of simple ingredients: honey, which was not only a source of sugar but ...
Honey
The second category is honeydew honey.
They are harvested by bees from the secretions of insects parasitizing the leaves-aphids or maggots- ...
Wagyū Beef
Although it is very difficult to find purebred Wagyū cattle outside of Japan, it is even more difficult to find genuine beef in the trade.
Dishonest sellers use many tricks to disguise the dubious origin of the meat they sell and make a fo ...
Maple syrup
Such syrup is ready to eat, but it can also be a raw material for the production of maple sugar, maple butter, and maple candy.
The farms producing maple syrup are called sugarbush. The building in which the water is evaporated ...
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.
Hot dog
The Germans claim hot dogs were invented in Frankfurt am Main in 1487.
The third version of the hot dog origin says of the German butcher Johann Georghehner, who, supposed ...
Chocolate
Chocolate is a high-calorie product.
100 g of 99% dark chocolate may contain 530 kcal, but as a product with a low glycemic index (20), i ...
Halva
Followers of a raw food diet crave raw halva, made with raw ingredients–tahini, almonds, agave nectar, and salt, mixed and frozen until firm.
Kimchi
There are two types of kimchi: seasonal and winter.
Seasonal kimchi requires vegetables available at a given time of the year.
Chocolate
The next stage is tempering the chocolate.
Tempering the chocolate involves slow heating, followed by slowly cooling the mass. Basically, it me ...