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Category: Food and Drinks

Rich in Vitamin C

Being a member of the citrus family, grapefruit is a great source of vitamin C, which helps to support the immune system and can help reduce cold symptoms. As a prevailing antioxidant, vitamin C protects our bodies against oxidation stress and the inflammation linked with asthma and arthritis.

Prevents Arthritis and Works as an Antiseptic

Grapefruit contains salicylic acid that helps break down the body’s inorganic calcium which builds up in the cartilage of joints and may lead to arthritis, a health issue problem faced by so many people, especially the elderly.
Grapefruit seed extracts can be added to water to make an antiseptic spray for treating bacterial and fungal infections.

Helps in Cancer Prevention

Grapefruit is a rich source of Lycopene, a carotenoid pigment which is responsible for the rich red color of grapefruit. However Lycopene is also a strong agent that works against cancer and tumors as it acts as a scavenger of cancer-causing free radicals. Lycopene works best with vitamins A and C which are found in grapefruit.
A study conducted by researchers at UCLA and Zhongshan University in China discovered that Naringenin, a beneficial plant compound in grapefruit, helps repair damaged DNA in human prostate cancer cells. DNA repair is an important factor in cancer prevention since it stops cancer cells from multiplying.

Helps Lower Cholesterol

A recent study published in the Journal of Agricultural and Food Chemistry was performed on 57 patients who had just gone through a coronary bypass surgery. The patients were divided into three groups, the first group was given red grapefruit to their diet, the second group was given blond grapefruit to their diet and the third group did not include any grapefruit in their diet.

It was concluded that the first group consuming red grapefruit had lowered their cholesterol and their triglyceride levels the most. Both groups consuming grapefruit had lowered the “bad” LDL cholesterol and total cholesterol in a month dramatically, compared to the third group.

Caffe Latte

This is the granddaddy of them all and the drink most people identify with a latte. You simply need strong coffee or espresso and milk to make a latte. Start with two shots of espresso, which is approximately 1 ½ ounces, and top it with 12 ounces of steamed milk. Fill your cup with milk about ¾ of the way as you hold back the foam. Then fill the rest of the cup with the foam. If you want your drink flavored or with sweetener, add it to the espresso or strong coffee before you put in the milk.

Iced Latte

Iced latte has become a huge hit for the summer. It’s made almost the same way as regular caffe latte, but you pour the slightly cooled espresso or hot coffee over ice, and then top it with milk. Just like hot caffe latte, some people love to have flavors in their drink or sweetener. You’ll add the sweetener or flavorings to the espresso or strong coffee before you pour it over the ice.

Latte Macchiato

Macchiato refers to the way you make the drink. It’s just like a latte, only you add the ingredients differently. Macchiato means staining and you’re going to do just that to the foam of the steamed milk. Instead of putting the espresso in first, you put in the steamed milk and then add the espresso, which leaves a mark on top of the foam. One of the most popular latte drinks in the US is a caramel macchiato. It’s a vanilla latte with espresso poured over the top to mark it and then drizzled with caramel.


Wedding receptions, corporate parties, and house warming parties are some of the grownups parties wherein chocolate fountains can also oftentimes be found. In fact, these devices can be included in almost any special event or large social gathering that involves eating. It could be a minimalist cocktail party among friends or a large and elaborate event such as a golden anniversary celebration. It is not surprising why many restaurants, hotels and caterers have these fountains.

Chocolate fountains serve the dual purposes of enhancing the party’s aesthetic appeal and providing exciting means to appreciate desserts. A buffet or banquet table becomes a lot more attractive by including dessert fondue fountains. These devices are not only decorative but also functional. Actually, the device cannot serve as a decorative item if its mechanisms are not functioning. The flow of the chocolate liquid will not be possible if the mechanical and electrical parts are not functioning.

How it works

The most common standard design has a screw auger or screw conveyor that is powered by an electric motor. This screw auger is contained within a tube that extends from the bottom basin of the fountain to the topmost tier.

The rotational motion of the screw conveyor allows the fluid to be carried to the top. As the chocolate fluid overflows from one topmost tier, gravity takes over. A cascade of overflows is sustained in this manner. It is only when the volume of chocolate is significantly diminished that the reservoir is refilled.

A relatively constant heat is maintained to prevent the liquid from solidifying, especially if the room is air conditioned. The reservoir has a heater that regulates the temperature of the chocolate liquid. This liquid state can also be largely attributed to the type of chocolate used in the fondue mixture. Chocolate mixtures that have high cocoa butter content flow more smoothly.

The caterers

Food caterers are the ones who popularized the use of dessert fondue fountains. They are the ones who commonly used these devices in almost any occasion either as part of the package or something that is requested by the clients. Most caterers have the industrial type models of the device, which are larger and heavy duty.

A catering event seems incomplete without using the aforementioned fountains. Some non-catering businesses focus on the rental of the devices and other party-related needs. Start up catering businesses may occasionally rent choco fountains instead of purchasing brand new ones to minimize capital expenses.

There are various qualities in erythritol which make it a standout as a sugar alcohol. Have a glance on such qualities which are mentioned below:

  • It is non-caloric (it has zero calories) while most sugar alcohols are low calorie.
  • It is made by fermenting the natural sugar that is found in corn.
  • It is used as an antioxidant as it helps in fighting free radicals that are responsible for the aging process. It is excreted unchanged as it is so readily absorbed. This is one of the main reasons that it is considered even more sufficient in comparison to other sugar alcohols.
  • Erythritol is non-glycemic as it does not raise blood sugar. It is considered suitable for diabetic people as it does not raise insulin level or plasma glucose
  • It has noncarcinogenic quality. It has been observed in various studies that it does not have carcinogenic properties like Xylitol.
  • It’s ideal for digestion. It’s more effective for ending up various diseases and symptoms like diarrhea along with many others. It is easier to digest than Xylitol.
  • Heat stable up to 160 degree Celsius.
  • In Unites States of America (USA), FDA has approved its status as GRAS (Generally Recognized As Safe) and is widely used in various other countries such as European union, Japan, Canada, Mexico along with many other countries.

Thus, you can see that erythritol has many features which make them a standout as a sugar alcohol. There are numerous products available in the market, which are healthful for the people especially for the diabetic people. Medical experts also recommend erythritol products to the people according to their specific needs and requirements. If you have no any idea about these products, you need not to be worried. Go through the Internet where you can get numerous websites, which provide information about it.

The classical cultures

Classical Greece was not only the cradle of great artists and philosophers but also the place of the origin of the trilogy consisting of bread, oil and wine – the base of the Mediterranean diet. When the Greeks discovered olive oil they used it primarily as a condiment but they also found other purposes for it. These included using it as a body balm and as fuel for lighting. Their wine, which they mixed with water, resin or with herbs, was famous throughout the Mediterranean. Bread, for the Greeks was the staple food and they created as many as 72 varieties of it.


The Greeks were also responsible for the delicacy and sophistication of culinary art achieved through the use of seasoning and herbs. The Greeks invented the concept of dieting. The “diaita” or way of life, sought a balance between the body and the spirit. Although the Greeks would follow medical advice, each person decided which foods and exercises where the most beneficial through the observation of their body. For this reason, they identified the Gods with natural phenomena and everyday activities. The Magna Grecia was the home of Archestratus of Gela, the first writer of culinary history during the fifth century BC. He wrote the poem Gastronomy, a compendium of the kitchen of that time.

The Roman Empire

Rome, as for the rest of its culture, followed the path of the Greeks even for their cuisine, perfecting it with the improvement of the cultivation of vine and olives. Thanks to its vast empire Rome spread new foods, such as lemon, fish and melon.

Arrived from the New World

The discovery of America represented the integration of new foods in the Mediterranean cuisine. Among the products that stand out the most were red peppers and beans. Beans became a fundamental legume in the Mediterranean from the nineteenth century onwards. Tomatoes also deserve a special mention – together with potatoes, the tomato is one of the fundamental ingredients in Italian and Spanish dishes.

One of the simplest ways to cut calories is by leaving certain toppings off. If you can stand parting with the cheese, removing it can make a substantial difference. And, of course, forgoing processed meats like the ever-popular pepperoni will help, too. When you’re deciding what to put on your pie, make sure you stop and consider what the healthiest options are. Vegetable toppings are best although some people also enjoy fruit pizzas. And if you have to have your meat, consider lean ground beef. Whatever you choose, consider quantity as well. The less of each you put on it, the fewer calories involved. So even if you have to have cheese, just use less. It does make a difference.

If you’re making your own pizza at home or ordering gourmet pie, make the first change with the crust. Replace the standard crust with whole-wheat. White-flour is what is usually used in crusts, and when it comes to health benefits, there just aren’t any. By replacing your crust with whole wheat you add protein and also gain a bit more flavor. Of course, you can also replace the crust entirely with something else like English muffins or pita bread.

The sauce can also be altered to be healthier. Tomatoes are already healthy, but the sugar content of many recipes is surprisingly high. You can make your own with fresh tomatoes for a truly low-sugar sauce or read labels to make sure you get a good quality marinara. You can also replace the sauce entirely with thinly sliced tomatoes, pesto or mushroom tapenade. Little changes can add to your pie’s flavor, making it even better than before.

Toppings are the next logical place to make some changes. Meat lovers would benefit from chicken instead of red meat, and there is even chicken sausage available. If you have to have red meat, make sure it’s lean. Beans are another good source of protein, and black beans have a good flavor for pizzas. And if you just can’t forego the pepperoni, try turkey pepperoni. It tastes great and is significantly healthier.

No matter where you are in the world, there will be a preference for different pizza toppings. While most people think that by adding spinach to their slice is really shaking things up a bit, they need to understand that there are some really strange food items that are being used as toppings, all around the world. If you find it hard to believe that someone would prefer to eat their slices with or without cheese and pepperoni, then it is time for you to start expanding your knowledge of different cultures. A perfect example of weird toppings comes from the Japanese culture. Did you know that one of their most popular toppings is made with hot dogs as a part of the crust? You would assume that the hot dogs are chopped up before they are placed on top, but they are not. They are cut into shorter pieces and rolled into the outer edge of the crust. In the center, there are hamburger toppings, bacon, garlic and more. Plus this dish comes with a side serving of ketchup and maple syrup for sauce.

Frying an egg and placing on top of an all cheese pizza is a very popular and tasty way to eat this dish. While it may not look very appealing, it is very tasty and is thoroughly enjoyed all over the world. You could choose to have the egg fried hard, or do like most people and have the egg cooked until the yolk is lightly set. Once you take a bite into a slice, the running yolk acts as a sauce and adds a lot more flavor to the dish.

If you have a penchant for seafood, one style of this dish that may blow your mind and excite your tastes buds is one that has squid ink. While it may not look very appealing, it is rumored to be very tasty. Many people, who enjoy this style of pizza, tend to have their favorite seafood toppings added to it and they use the squid ink as a sauce that goes right on top, to complete the dish.

If you have already eaten something for lunch or dinner, you may be in the mood for a dessert. Pizza doesn’t always have to be a savory dish. There are some desserts that are in the style of Italian pie, and instead of dough with tomato sauce and cheese, cream and fruit are the topping. Ultimately, it doesn’t matter what you like to have for your toppings, as long as you enjoy eating them.

As most of you probably know, yogurt is prepared using milk. In the US, cows have become the primary source of this milk, though it can also come from sheep, goat and water buffalo. In fact, milk from sheep and goat has a much higher fat content and more nutritional value; the first yogurt probably came from these animals. Yogurt is created by introducing bacteria to the milk. Though the actual discovery of yogurt is still unclear, it is likely that natural enzymes in animal’s stomachs curdled with milk during the milking process, forming something similar to what we now know as yogurt.

Yogurt was discovered 4,000 years ago by nomadic Turkish peoples in Central Asia. It quickly spread throughout the Middle East, becoming a staple of many of these people’s meals as well as a signature food of the Ottoman diet. Yogurt became popular and important for a few reasons. Firstly, milk spoiled very quickly back in the day, turning bad after only a few hours. Yogurt, in addition to extending the life of milk, was easier to digest because the bacteria assisted in breaking down lactose. It can be said that yogurt was the first probiotic. High in fat, protein, vitamins and calcium, yogurt was considered a sort of miracle food for people throughout the Ottoman Empire.

The Ottoman Empire, an incredibly culturally and ethnically diverse group of people (including, among others, Turks, Greeks, Armenians and Kurds), was key in the introduction of yogurt around much of the western world. In the 16th century Francis the 1st, the King of France, had life-threatening diaria. Suleiman the Magnificent, a friend of Francis’ and the most iconic and legendary of the Ottoman Sultans, sent a doctor to cure him. As the legend goes, the doctor prescribed yogurt for the King and his diarrhea was cured not long thereafter. However, it wasn’t until the late 19th-century that yogurt really began to take its hold on the western world. The Ottoman Empire was increasingly weaker during these years and many people were leaving it as a result of its crumbling state: as these people left yogurt was brought with them. During this period one scientist identified the yogurt bacteria and spread knowledge about yogurt health benefits. Yogurt being eaten as an every day food happened a bit later. In 1919, a Jewish doctor by the name of Isaac Carasso left the Ottoman Empire and settled in Barcelona. He began a yogurt plant that he named after his son, Danone. This has now grown into Danon, the largest yogurt company in the world. Armenian immigrants fleeing the Armenian genocide introduced yogurt to the United States, though it didn’t really catch on until Daniel, the son of Isaac, opened a yogurt factory in New York in the 1940’s.

  • Stock up food, canned goods and instant foods in your shelves. Before a storm hits, make sure you’ve stocked up enough food in your shelves and fridge. Most of the stores and other establishments tend to close when a mega-storm like Sandy hits.
  • Keep your foods on the shelves and not on the ground. Make sure that you put your foods on the shelves or in the fridge. In case of flooding, your foods wouldn’t be contaminated by dirty flood water.
  • Keep perishable foods cold. A fridge can hold up cold for your food for as long as 4 hours (as long as the door is closed) while a full freezer can hold up for 48 hours.
  • Use an ice box to store your food in case of power outage. In case you don’t have a full freezer an ice box or any clean large containers that can seal cold with ice will keep your food cold.
  • Have a appliance thermometer. This is to ensure that you know how cold your appliances like your fridge or freezer is when there is a power outage.
  • Buy or make ice. This is to make sure that you have enough tools to make your food as cold as it can be until the power returns. Make sure that your ice box has its own ice.
  • Wash your hands before and after you touch food. This is to ensure we eliminate any possibilities of cross-contamination and prevent foodborne-illnesses to spread.
  • Before preparing food, make sure that all utensils and surroundings is clean. Make sure that everything is clean before using it when cutting or placing food. Kitchen counters, utensils, chopping board and others should be clean before placing any food in it.
  • Clean the food if necessary. Wash fruits and vegetables but don’t wash meat, poultry and eggs says the FDA. This is to prevent the spread of foodborne viruses.
  • Cook the food properly. Make sure that you properly cook the food with the FDA’s recommended temperature and minutes of cooking. You can also check the FDA website to know when to throw away your food.

Though it possesses an engaging history that spans over 5000 years, Chinese culinary history only began to be documented during the 5th Century B.C. and evolved across several dynastic periods including the Han, Tang, Song, Yuan, Ming and Qing dynasties. Imperial oversight played an important role in the development of culinary trends. A cook’s work was set to strict culinary rules determined by the emperor and senior officials. China’s varied regional, climatic and cultural influences saw the development of vegetarian and non-vegetarian dishes with exclusions that followed the availability or religious significance of certain ingredients. Over the last 2000 years, Chinese cooking saw the development of strong culinary differences across the banks of the Yangtze River. European travellers brought with them dairy products, a class of products rarely found in historical culinary records. The blurring of cultural and geographic lines led to the development of regional cuisines and the ‘Four Schools’ and ‘Eight Schools’ of this cuisine as well as several dietary trends. Today, we know these as ‘cleansing’ or ‘balanced’ diets. Ancient Chinese cookbooks list nearly 200 distinct vegetables and over 100 types of meat that featured on imperial and common menus throughout the country. Through all these cultural, religious and imperial upheavals, the core philosophy of this cuisine has been moderation, balance and harmony.

Chinese food has always enjoyed immense popularity in the West. Today, there are nearly 50,000 Chinese restaurants in the United States, a tribute to the popularity of a culinary style that feeds over a billion people every day. Some of the most popular Chinese dishes that find their place on tables around the world include:

Chow Mein: This delicious marriage of hand-drawn noodles, meat and select vegetables such as Bok Choy and bamboo shoot. Chow Mein, served crispy or soft is popular comfort food in the West and may be served with a hot sauce or with a choice of milder, aromatic sauces.

Duck: Roast duck is easily the most popular gourmet delicacy served up in Chinese restaurants. The modern Peking duck is a challenging interpretation of an imperial recipe that serves up a beautifully glazed roast duck with aromatic herb sauces and tender meat. Some gastronomes have gone as far as to name it ‘China’s National Dish’

Xiaolongbao: These soup dumplings form excellent finger food and accompany other dishes. These steamed buns are served with soups and several gravies including a garlic vinegar sauce or a Schezwan dip. A culinary cousin, the sweet Lai Wong Bao is the perfect end to a Chinese meal.

Kung Pao Chicken: One of the most popular savory dishes from southwest China, Kung Pao chicken is one of the best examples of a recipe that has survived since the imperial aristocracy of the Qing dynasty. This delicately flavored chicken is typically cooked in peanut oil.

The diversity of China’s varied cuisine places hundreds of ingredients at a cook’s disposal. Some of the most ingredients unique to Chinese modern cuisine include Shaoxing rice wine, Nanjing Chinkiang vinegar, sesame and groundnut (peanut) oils, Hoisin sauce, spring onions, ginger, garlic, soy sauce, red chili, mushroom and shiitakes or dried mushroom. These ingredients are combined to create the legendary flavors of Chinese cuisine and combined with a palate of over a dozen spices. Five spice powder—a combination of Cinnamon, Cloves, Fennel seeds, Schezwan peppers and star anise — rounds off the list of essential ingredients of the Chinese kitchen.

The Chinese people attribute their long lifespan and excellent quality of life to the philosophy and style of culinary arts. Centuries of refining the harmony of food groups offer several significant dietary benefits. One of the key benefits of Chinese dishes come from the use of steamed ingredients and well-balanced food groups. Most vegetables and some meats are steamed and have a much lower lipid composition. Very few Chinese dishes are deep-fried and are far healthier than most other South Asian cuisines. The use of rice and wheat in noodles is a perfect combination of carbohydrate energy and the wheat aids to slow down digestion for sustained energy release. The use of soy as a primary vegetable protein is considered one of the healthiest culinary features of this cuisine.

Over time, the term ‘Chinese food’ has, quite inaccurately, expanded to include South-East Asian cuisines such as Thai, Malay and Singaporean cuisines. Every country has its own interpretations (and often, distortions) of Chinese dishes. American-Chinese and Indo-Chinese cuisines have emerged from the shadows of being dubious imitations to culinary art forms that pay respect to both cuisines. As the world appreciates the curative benefits and flavor of healthy Chinese food more chefs are beginning to study and experience the magic of this beautiful, balanced style of food.