Food

Saturday, 8 August 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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Hot dog
Hot dogs are the favorite snack of baseball fans.
Sushi
Sushi is traditionally eaten with hands.
Most people in Japan do not use chopsticks to eat sushi, but outside Japan eating sushi with hands is not that common.
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.
Cheddar
Cheddar is a rennet cheese that has a light yellow color and no holes.
There are also darker, orange varieties that are not due to the manufacturing process, but to the ad ...
Honey
Due to its composition and chemical properties, honey is suitable for long-term storage.
The long storage life of honey is attributed to an enzyme found in the bees’ stomachs. The bees mix ...
Kimchi
Kimchi is a wealth of nutrients.
There are many vitamins in fermented napa cabbage (mainly A, C and B) as well as at least 10 different minerals and over 34 amino acids.
Cheddar
One of the largest cheddar cheeses was produced in Wisconsin in 1964.
Weighing 15,690 kg (34,591 lb), the cheese puck was made for the New York World's Fair. For its production was used daily portion of milk from 16,000 cows.
Maple syrup
Canada is the world market leader in the production of maple syrup - in the world, it produces 71% of pure maple syrup, 91% of which is produced in the Quebec Province.
In terms of consumption, the United States is the leader.
French fries
The basic ingredients in fries are, of course, potatoes.
Ordinary potatoes can be replaced by yams. Some people let their imagination run wild even more and ...
Mozzarella
In the production of Mozzarella di Bufala Campana, a maximum of 60 hours may elapse from the milking of the buffaloes to the start of cheese production.
The milk is then acidified by adding rennet thereto. It must come from a buffalo from the same, or a ...