food
Information about food, meaning anything solid eaten for sustenance - solid to distinguish it from beverages.
Cantonese style cuisine
Canton style cuisine is varied and cosmopolitan. Characterized by gentle spices, fresh ingredients and slow, careful preparation it may not seem to be the best choice for a restaurant. Yet, Cantonese retains its status as a favorite of millions. Originating from the Guangdong province in China, this style of cooking provides a menu that contains something for everyone.
Cheeses of Mexico
Mention cheese and most people will think of France, maybe Italy, sometimes Germany or Greece. But rarely will the first image brought to mind be Mexico. Yet Mexico has a range of native cheeses that are delightful and even profoundly fine additions to the cheese world.
Camembert
Tales of the origin of Camembert abound, all of them full of romantic drama.
Cooking with chocolate
Cooking with chocolate will let you try some adventurous innovations. Use chocolate not only in sweet dishes, but savory as well.
Fall produce guide in USA
Apart from starting with vey good weather, if no long days, and producing wonderful views and colors before the leaves fall, Autumn is the season of harvest. This is a brief guide to autumn produce in the different areas of the United States.
Food in The South
Welcome to the farmer's market! Take a tour around a typical food market in the South of the United States.
Food in the Midwest
The food in the American Midwest falls undoubtely in the category of comfort food.
Mexican soup fiesta
Think of Mexican food and soup is not the first thing that comes to mind. But considering how many delicious Mexican soup recipes there are, it could never be last on the list. Here's a small sampling of some of those delightful concoctions.
The versatile tortilla
Tortillas, either made of corn or flour, have long been eaten by families in Mexico and now they are popular everywhere.
A brief history of pasta
Where you place the origins of pasta depends a great deal on how you define it. There is evidence that the ancient Etruscans prepared a wheat and egg paste, but it was baked not boiled.