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This is How a Sponge Cake Layer is MadePour it into a baking pan, which is lined with baking paper. Bake it in a moderately heated oven, until it is fully baked....
BracioleServe the ready Braciole with pasta and sauce, stewed or mashed potatoes, sautéed mushrooms, etc....
What is Umami?For many years there were four recognized basic tastes: sweet, sour, savory and bitter. Umami, or the fifth taste, is a relatively recent discovery...
What is umami?Back in 1907, Professor Ikeda Kikunae made a very interesting discovery. According to him, there is one more taste than the familiar sweet, salty,...
What is Xylitol?Xylitol /Xylit/ is a whitish powder that is distinguished by its crystalline structure. Xylitol is also known by the name E967. It does not have any...
What is Matcha?Matcha is a high-quality Japanese finely ground green tea with a centuries-old history. It originates from the evergreen plant Camellia Sinensis....
What is Jamun?Jamun, or the Java plum, is an evergreen tropical tree, belonging to the Myrtaceae family. It is native to India, where it's used to make many ...
What is Surimi and What is it Used for?The birthplace of surimi is Southeast Asia. Translated from Japanese, surimi means clean and ground fish. Surimi was made for the first time in...
What is resveratrol and what is it useful for?Resveratrol is a natural compound that is found in the skin of grapes, but because from the skins of the fruit can be extracted a tiny amount of...
What is Acai Berry and What is it Good forEveryone has heard of goji berry and its health benefits. Many people use it for various health complaints and to increase the tonicity of the body...
What is Goji Berry and What is it Good for?Goji berries are the fruit of the Licium barbarum plant. It grows mainly in Asia and Southeast Europe. It is said to be the food of longevity, beauty...
What is Ghee Butter and What is it Good for?Ghee butter is a milk fat for cooking with an unique, nutty aroma. Ghee butter is world famous and is mostly used in Indian cuisine. Also known...
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