eMacromall.com - The Informative Mall

Did You Know?

▷ Foods

The most expensive foods in the U.S. often feature rare ingredients like Almas caviar ($34,500/kg), bluefin tuna ($3,603/lb), and white truffles ($2,100–$2,500/kg), prized for their scarcity and intense flavor. Lavish dishes include the FleurBurger 5000 in Las Vegas, made with Kobe beef, foie gras, and black truffles, served with a bottle of 1990 Château Pétrus for $5,000, and the Zillion Dollar Lobster Frittata in New York, topped with 10 grams of caviar for $1,000. Other indulgent items include 24-karat gold chicken wings ($400), A5 Wagyu Duo steaks ($445), and luxury pizzas topped with lobster and caviar. These foods are not just meals—they’re status symbols, often served in elite restaurants like Masa, Per Se, and Restaurant Guy Savoy, where presentation and exclusivity drive the price.
Eating for heart health is one of the most powerful and proactive strategies to protect the cardiovascular system and enhance overall well-being. It goes beyond simply avoiding harmful foods—it's about intentionally choosing nutrient-rich ingredients that support heart function, reduce inflammation, regulate blood pressure, and improve circulation. A heart-healthy diet emphasizes whole, plant-based foods like fruits, vegetables, legumes, and whole grains; healthy fats from sources such as olive oil, nuts, seeds, and fatty fish; and lean proteins from fish, poultry, and plant sources. It also limits sodium, added sugars, and processed foods to help manage cholesterol and blood pressure. Scientific evidence supports dietary patterns like the Mediterranean and DASH diets, which are proven to reduce the risk of heart disease and stroke. Incorporating heart-friendly drinks such as green tea, hibiscus tea, and water infused with citrus or herbs further enhances cardiovascular health and hydration.

🌿 Vegetables & Leafy Greens.

Spinach, kale, Swiss chard, arugula: Rich in nitrates, potassium, and antioxidants that help lower blood pressure and improve blood flow.
Cruciferous veggies: Broccoli, cauliflower, and Brussels sprouts reduce inflammation and support blood vessel health.

🍓 Fruits.

Berries (blueberries, strawberries, cherries): Packed with anthocyanins and antioxidants that protect blood vessels.
Citrus fruits (oranges, lemons, grapefruits): High in vitamin C, potassium, and flavonoids that support heart function
Papaya and tomatoes: Rich in lycopene, which helps prevent artery blockages.

🐟 Fatty Fish.

Salmon, mackerel, sardines, tuna: Loaded with omega-3 fatty acids that reduce triglycerides, lower blood pressure, and prevent arrhythmias.

🌰 Nuts & Seeds.

Walnuts, almonds, pistachios, flaxseeds, chia seeds: Provide healthy fats, fiber, and plant sterols that lower LDL cholesterol.

🌾 Whole Grains.

Oats, quinoa, barley, brown rice: High in fiber, which helps reduce cholesterol and stabilize blood sugar.

🧄 Herbs & Spices.

Garlic, turmeric, rosemary, cinnamon: Anti-inflammatory and antioxidant properties that support heart health.

🍵 Teas.

Green tea and matcha: Rich in EGCG and flavonoids that reduce inflammation and improve artery function.
Hibiscus tea: Shown to lower blood pressure and cholestero.

🍷 Red Wine (in moderation).

Contains resveratrol and catechins, which may protect artery walls and boost HDL cholesterol.

🍊 100% Orange Juice.

Provides hesperidin and naringenin, which support blood pressure and cholesterol levels.

💧 Infused Water.

Add slices of citrus, cucumber, or berries for flavor and added nutrients.

World War II didn't just reshape geopolitics — it rewrote the recipe for modern food. Faced with the challenge of feeding millions of troops across continents, the U.S. military supercharged frozen food development, turning Clarence Birdseye's flash-freezing method into a battlefield essential. From frozen concentrated orange juice to reheatable meals served aboard aircraft, wartime logistics demanded lightweight, nutritious, and long-lasting rations — innovations that spilled into civilian life after the war. Swanson's TV dinners, born from surplus turkey and inspired by military trays, became a cultural icon, while supermarket freezers filled with frozen vegetables, meats, and ready-to-eat meals. Collaborations between government labs and food manufacturers refined packaging, scaled production, and even gave rise to energy bars and Cheetos. What began as a logistical necessity became a culinary revolution — transforming frozen food from a wartime solution into a staple of everyday convenience.
The Runway Cake, created by British designer Debbie Wingham, is one of the most expensive cakes ever made, valued at $74 million. This six-foot-long cake, which was decorated with many diamonds, weighed nearly 1,000 pounds and took over 1,100 hours to create. The cake was made of triple Belgian chocolate with chocolate ganache and chocolate truffle cream, while the front-row seating was Madagascan vanilla bean with mascarpone cream and strawberry conserve. This extravagant dessert, which was less about taste, was made for a lady's birthday and engagement celebration in the United Arab Emirates.
Some cakes are more than just desserts—they're extravagant works of art! the Runway Cake, the National Gay Wedding Show Cake, the Pirate’s Fantasy Cake, the Diamond Gala Cake, the Luxury Bridal Show Cake, the Tokyo Luster Dust Cake, the Diamond Chocolate Cake, the Platinum Cake, the 2011 Royal Wedding Cake, and the Davis-Ka’oir Wedding Cake are some of the most expensive cakes ever made.

The Runway Cake – $74 million: Created by Debbie Wingham, this 6-foot-long Belgian chocolate cake was adorned with thousands of diamonds.
The National Gay Wedding Show Cake – $52.7 million: Designed for a wedding show, this cake was covered in diamonds and other luxurious decorations.
The Pirate's Fantasy Cake – $35 million: A pirate-themed cake featuring rare gems and gold.
The Diamond Gala Cake – $30 million: A dazzling cake decorated with diamonds.
The Luxury Bridal Show Cake – $20 million: Another wedding-themed masterpiece.
The Tokyo Luster Dust Cake – $1.3 million: Made with ivory fondant and edible silver dust, this cake was exhibited like a piece of art.
The Diamond Chocolate Cake – $850,000: Created by Japanese pastry chef Masami Miyamoto, this cake was decorated with 100 large diamonds totaling 50 carats.
The Platinum Cake – $130,000: Designed by Japanese pastry chef Nobue Ikara, this cake was dedicated to women who love platinum jewelry.
The 2011 Royal Wedding Cake – $90,000: The official wedding cake of Prince William and Kate Middleton.
The Davis-Ka'oir Wedding Cake – $80,000: Rapper Gucci Mane and Keyshia Ka'oir's wedding cake was over 10 feet tall and decorated with Swarovski crystals.

Hákarl, Bird's Nest Soup, Kopi Luwak, Matsutake Mushrooms, Baobab Fruit, Camu Camu, Sea Buckthorn, Lucuma, and Chaga Mushrooms are the most rare and healthy foods in the world, they not only offer unique flavors but also pack a punch of health benefits.

Hákarl (Iceland): Fermented Greenland shark meat, known for its strong ammonia scent and unique flavor; it's a traditional Icelandic delicacy.
Bird's Nest Soup (China): Made from swiftlet nests crafted with their saliva, this soup is prized for its immune-boosting and skin-enhancing properties.
Kopi Luwak (Indonesia): Coffee beans digested by civets, resulting in a smooth, rich flavor; it's one of the most expensive coffees globally.
Matsutake Mushrooms (Japan): Rare fungi with a spicy aroma, often used in traditional Japanese dishes.
Baobab Fruit (Africa): Known as the "Tree of Life," its fruit is packed with vitamin C, calcium, and magnesium.
Camu Camu (Amazon): A small fruit with an extraordinary amount of vitamin C, often used in smoothies or as a supplement.
Sea Buckthorn (Asia and Europe): A berry rich in vitamins and antioxidants, often consumed as juice or oil.
Lucuma (Peru): A natural sweetener with a caramel-like flavor, used in desserts and smoothies.
Chaga Mushrooms (Siberia): A superfood mushroom with immune-boosting and anti-inflammatory properties.

Durian, Cupuacu, Jabuticaba, Hala Fruit, Salak, Mangosteen, Cherimoya, Buddha's Hand, Ackee and Cocona are types fruits that are considered rare, either because they grow in limited regions, require specific conditions, or are not widely cultivated or exported.

Durian (Odorless Variety) - While durian is common in Southeast Asia, specific odorless varieties are rare and highly prized; it contains potassium, which helps regulate blood pressure and maintain cardiovascular health.
Cupuacu - Native to the Amazon rainforest, this fruit has a unique tropical flavor blend resembling chocolate and pineapple; rich in antioxidants and healthy fats, it supports skin health and may improve cardiovascular function.
Jabuticaba - Found in Brazil, these grape-like fruits grow directly on the bark of the tree, giving them a striking appearance; it contains anthocyanins, which are powerful antioxidants that may help combat oxidative stress and support heart health.
Hala Fruit (Pandanus tectorius) - Found in Pacific islands, it has spiky segments that you can pull apart to eat, with a sweet, fibrous texture; it contains small amounts of calcium and phosphorus, essential for healthy bones and teeth.
Salak (Snake Fruit) - Native to Indonesia, the skin resembles snake scales, and the taste is sweet and acidic; loaded with beta-carotene and vitamin C, it supports eye health and boosts immunity.
Mangosteen - Called the "queen of fruits," it's challenging to grow outside Southeast Asia due to its specific climate needs; this fruit is known for its potent antioxidants, it may help reduce inflammation and support overall immune health.
Cherimoya - Often described as a custard apple, its creamy, sweet flesh is popular in the Andes but rare elsewhere; with its high vitamin C content, cherimoya strengthens the immune system and helps the body combat infections.
Buddha's Hand - A citron fruit with finger-like segments, known more for its aroma than its edible qualities; while not typically eaten, its zest is rich in vitamin C and can be used to add flavor and aroma to dishes.
Ackee - Native to West Africa but popular in Jamaican cuisine, it must be handled carefully, as unripe ackee is toxic; when properly prepared, ackee provides essential fatty acids, vitamin A, and protein, which are beneficial for eye health and energy.
Cocona - Another Amazon rainforest fruit, it's tangy and resembles a small tomato; cocona is packed with vitamins like B5, B12, and C, as well as minerals such as calcium, iron, and phosphorus; its fibrous nature helps retain and eliminate fats, contributing to cholesterol control

Chocolate is one of the most beloved and versatile food types and flavors worldwide, featured prominently in a wide array of desserts such as cakes, puddings, mousses, brownies, and chocolate chip cookies. Its rich, indulgent taste makes it a staple in both home baking and gourmet cuisine. Many candies are filled with or coated in sweetened chocolate, and solid chocolate bars or candy bars with chocolate coatings are popular snack choices across cultures. From silky ganache to crunchy chocolate shells, chocolate’s ability to pair with nuts, fruits, creams, and spices has made it a cornerstone of confectionery and dessert-making globally.
Milk chocolate is a sweet variety made by combining cocoa solids with milk powder or condensed milk, resulting in a creamy texture and mild flavor. White chocolate, while similar in texture to milk and dark chocolate, contains no cocoa solids—only cocoa butter, sugar, and milk—giving it a rich, buttery taste without the characteristic chocolate flavor. Dark chocolate is crafted by adding fat and sugar to the cacao mixture, with a higher percentage of cocoa solids and less milk, offering a more intense and slightly bitter taste. Unsweetened chocolate, also known as bitter or baking chocolate, is pure chocolate liquor with no added sugar or milk, making it ideal for baking and cooking where a strong chocolate base is needed.
Chocolate, a sweet brown food made from roasted and ground cacao seeds, is enjoyed worldwide in many forms—from bars and blocks to liquid and paste—and used as a flavoring in countless other foods. Switzerland, long known for its rich chocolate heritage and iconic brands like Lindt and Toblerone, remains one of the top chocolate-consuming nations. As of 2024, the average Swiss person consumes about 8.8 kilograms (approximately 19.4 pounds) of chocolate per year, reflecting the country' deep cultural connection to chocolate and its reputation for producing some of the finest confections in the world.
Berries, apples, oranges, avocados, and watermelon are best fruits for heart health, they are rich in fiber, antioxidants, potassium, and phytochemicals that support cardiovascular function.

Berries (blueberries, strawberries, raspberries): High in anthocyanins, which reduce inflammation and improve artery function.
Apples: Contain pectin and polyphenols that help lower cholesterol and blood pressure.
Grapes: Rich in resveratrol and potassium; may reduce blood pressure and cholesterol.
Oranges: Provide vitamin C, fiber, and flavonoids that improve blood vessel health.
Avocados: Technically a fruit; packed with heart-healthy monounsaturated fats and potassium.
Watermelon: Contains lycopene and potassium, which support blood pressure regulation.

Cherries, apples, pears, oranges, strawberries, grapefruit, and blueberries are best fruits for blood sugar control, they have a low glycemic index (GI) and are high in fiber, making them ideal for managing blood glucose levels.

Cherries (GI ~20): Very low GI and rich in antioxidants.
Apples (GI ~39): High in fiber and polyphenols; slow sugar absorption.
Pears (GI ~30): Excellent fiber content and low GI.
Oranges (GI ~35): Whole oranges are better than juice due to fiber content.
Strawberries (GI ~25): Low sugar and high vitamin C.
Grapefruit (GI ~26): Low GI and heart-friendly, but may interact with medications.
Blueberries (GI ~53): Moderate GI but rich in anthocyanins and fiber.

From August 2023 to July 2024, Americans spent approximately $816.9 million on pumpkin-flavored products, according to consumer tracking data from market research firm NIQ. This marks a significant increase from the $361 million spent between 2014 and 2015, reflecting the explosive growth of pumpkin spice as a seasonal phenomenon. Although spending dipped slightly from the previous year's $818.8 million, demand remains strong, with pumpkin-related searches and purchases continuing to rise each fall.
Honey, which contains about 64 calories per tablespoon, is one of the few foods that virtually never spoils. Archaeologists have discovered jars of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible. This remarkable longevity is due to honey's unique chemical composition: it has extremely low moisture content, a naturally acidic pH, and contains hydrogen peroxide—all of which create an inhospitable environment for bacteria and microorganisms. As long as it's stored properly in a sealed container and kept away from moisture and heat, honey can remain safe to eat indefinitely.
Vietnam is the world's leading producer and exporter of black pepper, accounting for over 34% of the global Piper nigrum crop each year. With an annual output of around 250,000 to 260,000 metric tonnes, the country's major pepper-growing regions—such as Dak Lak, Gia Lai, Binh Phuoc, and Ba Ria-Vung Tau—are celebrated for their bold, aromatic harvests. Vietnamese pepper is prized for its high piperine content, giving it intense flavor, and is exported to over 100 countries including the U.S., India, and Germany. Despite challenges like climate change and price volatility, Vietnam continues to lead the global spice trade through sustainable farming practices, innovation, and strong international partnerships.
China is the world's largest producer of garlic, accounting for approximately 78% of global supply. In 2025, China is expected to produce around 14.49 million metric tons of garlic — equivalent to roughly 31.9 billion pounds. Garlic, a species in the onion genus Allium, is native to the Middle East and South Asia but has found its agricultural stronghold in China, particularly in provinces like Shandong, Henan, and Jiangsu. This massive output not only meets domestic demand but also fuels China's dominance in global garlic exports, with over 2.6 million tons shipped abroad in 2024.
While many fruits are nutritious, some can be dangerously toxic if consumed improperly or in excess. The manchineel, known as the "apple of death," can cause severe burns and digestive damage from even minimal contact. Yellow star fruit, though rich in vitamin C and antioxidants, contains high levels of oxalates that can be fatal for people with kidney disease. Elderberries are safe only when fully ripe and cooked; their seeds, leaves, and stems contain cyanide-inducing compounds. Ackee, Jamaica's national fruit, must be properly ripened and cooked to avoid hypoglycin poisoning. Jatropha, pokeberries, and winterberries are visually appealing but contain toxins that can cause vomiting, diarrhea, and even organ failure. Sea buckthorn berries, desert gourds, and European spindle fruits also pose serious health risks due to their chemical makeup. Even common fruits like peaches and apricots have seeds that contain amygdalin, which converts to cyanide in the body. While some of these fruits are edible when prepared correctly, they should be approached with caution due to their potentially lethal effects.
Despite being called "nuts," peanuts are legumes, like beans and lentils, because they grow in pods underground and come from a different plant family entirely. Tree nuts such as almonds, walnuts, and cashews grow above ground and develop inside hard shells on trees. Peanuts are also richer in certain nutrients like folate and tend to be more affordable, which is why they're a staple in many cuisines worldwide. Just goes to show that names can be misleading—kind of like how koala bears aren't actually bears.
Beetroot contains notable amounts of calcium, iron, magnesium and phosphorus, and is a good source of vitamins A, B-complex and C. It is an excellent source of folate and a good source of manganese and contains betaines, which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine. Despite its many health benefits, beetroot is relatively high in carbohydrates, so it should be consumed in moderation, particularly by individuals monitoring their blood sugar or carbohydrate intake.
Bananas are rich in potassium and natural sugars, but they can still be part of a healthy diet for people with blood sugar concerns if eaten mindfully. While a medium banana contains about 14 grams of sugar, its fiber content and relatively low glycemic index (around 51) help moderate blood sugar impact. The ripeness of the banana matters—greener bananas have more resistant starch and less sugar, making them better for blood sugar control. To reduce insulin response, it's best to eat bananas with protein, fat, or whole grains—such as pairing them with peanut butter, Greek yogurt, or oatmeal—rather than consuming them alone on an empty stomach. Portion size also plays a role, and smaller or half bananas can be a smart choice.
Avocados are nutrient-rich fruits packed with potassium and monounsaturated fats, particularly oleic acid. One medium avocado contains roughly 975 milligrams of potassium—more than twice that of a banana—supporting essential functions like blood pressure regulation and muscle activity. About 71% of its fat content is monounsaturated, which is heart-healthy and efficiently burned for energy. These fats also aid the absorption of fat-soluble vitamins, contribute to a smooth, creamy texture, and enhance the overall flavor profile, making avocados both beneficial and satisfying in a balanced diet.
According to USDA research, approximately 49% of adults in the United States consume at least one sandwich each day, with sandwiches contributing about 20% of daily sodium intake. This significant portion can be attributed to common sandwich ingredients such as bread, cheese, and processed meats, which are typically high in sodium. On average, individuals who regularly eat sandwiches ingest 600 milligrams more sodium and 300 additional calories daily compared to those who do not. This highlights how routine dietary choices can contribute substantially to sodium consumption.
While the human body can endure several weeks without food—especially if water is available—it only survives a few days without hydration. In starvation mode, the body slowly consumes fat and muscle for energy, but without water, dehydration rapidly compromises vital systems like blood pressure, kidney function, and cellular balance, often leading to organ failure within 2 to 4 days. Though rare exceptions exist, such as hospice patients lasting up to 10 days, food is ultimately more negotiable thanks to our internal energy reserves. It's a sobering testament to both the fragility and resilience of the human body.
In the early 1980s, ten imprisoned members of the Irish Republican Army and Irish National Liberation Army staged a hunger strike in protest against the British government's refusal to grant them political status, ultimately lasting between 46 and 73 days before dying of starvation. The strike began with Bobby Sands, who died after 66 days and was elected to the UK Parliament during his protest, drawing international attention to their cause. Kieran Doherty endured the longest at 73 days. Their sacrifice became a powerful symbol of resistance, and the strike played a pivotal role in shifting Sinn Féin toward electoral politics and reshaping the trajectory of Irish nationalism.
Fish oil, packed with omega-3 fatty acids like EPA and DHA, is a powerful ally for brain health and mood regulation. DHA is a key building block of brain cells, supporting memory, learning, and overall cognitive function, while EPA can help alleviate symptoms of depression and anxiety by balancing neurotransmitters and reducing inflammation. Omega-3s also strengthen communication between brain cells and protect neural pathways, promoting mental clarity and emotional resilience. Found in fatty fish such as salmon, mackerel, and sardines—or in supplement form—fish oil offers accessible support for the mind at any stage of life.
A study from the University of Southampton suggests that higher levels of vitamin B3 (specifically nicotinamide) during pregnancy may reduce a baby's risk of developing eczema by up to 30% at one year old. Nicotinamide supports immune function and skin health, enhancing moisture and elasticity—factors that could influence eczema development. Another compound, anthranilic acid (a byproduct of tryptophan metabolism), showed a similar protective link, hinting that vitamin B3-related pathways are crucial for fetal skin health. Foods rich in vitamin B3 include poultry, fish, meat, mushrooms, nuts, and even coffee, emphasizing the importance of balanced prenatal nutrition.
Our bodies rely on carbohydrates—found in fruits, vegetables, breads, cereals, grains, milk products, and foods with added sugars like cakes and sodas—as the primary source of energy. When consumed, carbohydrates are broken down by the digestive system into glucose, a simple sugar that enters the bloodstream and fuels our cells. Glucose is essential for powering everything from brain function to muscle movement. Once absorbed, insulin helps deliver glucose to cells, where it's either used immediately for energy or stored in the liver and muscles for later use. This process ensures a steady supply of energy to keep the body functioning efficiently.
Despite the popular myth that Twinkies last forever—even surviving a nuclear apocalypse—their actual shelf life is only about 45 days. Twinkies, the iconic American snack cake made by Hostess Brands, consist of a golden sponge cake filled with vanilla cream. While they contain preservatives that extend freshness longer than typical baked goods, they are not immune to spoilage. After 45 days, Twinkies begin to lose moisture, becoming hard, brittle, and less flavorful. The myth of their immortality likely stems from wartime anecdotes and science experiments, such as a teacher who kept a Twinkie on his chalkboard for decades. However, modern food science confirms that Twinkies are baked with real ingredients like flour, sugar, and eggs—not just chemicals—and they do eventually degrade.
As of 2025, the three largest carrot-producing countries by gross output are China, Russia, and the United States. China leads the world with approximately 18.7 million tonnes annually, accounting for nearly 44% of global supply. The United States and Russia each produce around 1.4 million tonnes, with California contributing 85% of the U.S. total. While these nations dominate in sheer volume, Uzbekistan ranks second globally with 3.9 million tonnes, and leads in per capita production due to its smaller population. These rankings reflect differences in agricultural capacity, climate, and domestic consumption patterns.
California is the global powerhouse of almond production, responsible for approximately 80% of the world's supply. In 2025, the state is forecast to produce 3 billion pounds (about 1.36 million metric tons) of almonds, marking a 10% increase from the previous year. Almonds are native to the Middle East and South Asia, but California's unique climate and agricultural infrastructure have made it the dominant exporter. More than three-quarters of California’s almond harvest is shipped internationally, fueling a $4.4 billion export industry. With 1.39 million bearing acres and strong global demand, California continues to lead the world in almond cultivation and distribution.
Before the 17th century, most cultivated carrots were purple, not orange. These early varieties, known as Eastern carrots, originated in regions like modern-day Afghanistan and were typically purple or yellow due to their high anthocyanin content, a powerful antioxidant2. Orange carrots as we know them today were developed in the late 16th century by Dutch farmers, who selectively bred mutant strains of purple, yellow, and white carrots to create a sweeter, more pest-resistant variety rich in beta-carotene. This new orange carrot quickly gained popularity across Europe, eventually replacing the older purple types due to its improved taste, higher yields, and nutritional value.
Peanut oil, a mild-tasting vegetable oil derived from peanuts, can be processed to produce glycerol — a key ingredient in the manufacture of nitroglycerin, one of the explosive components of dynamite. Through a process called hydrolysis, peanut oil is broken down into fatty acids and glycerol. This glycerol, once purified, can be chemically transformed into nitroglycerin by reacting it with nitric and sulfuric acids. While peanut oil itself isn’t directly used in dynamite, its glycerol content makes it a valuable raw material in the production of explosives. This fascinating link between a common cooking oil and industrial explosives highlights the unexpected versatility of natural products.
The idea that coconut water can be used as a substitute for blood plasma in emergencies is a persistent myth rooted in anecdotal wartime stories, but it lacks scientific support. While coconut water is sterile inside an unopened coconut and contains electrolytes, its composition is vastly different from blood plasma. Plasma is rich in sodium, proteins, and clotting factors, whereas coconut water is high in potassium, low in sodium, and lacks essential plasma components like albumin and immunoglobulins. Historical reports from World War II and isolated cases describe coconut water being used as a short-term intravenous fluid when no alternatives were available, but these were extreme situations—not medically endorsed practices. Modern research confirms that coconut water is not safe or effective for intravenous use, and its acidity, high potassium levels, and lack of critical plasma proteins make it unsuitable for replacing blood plasma.
Wild turkeys are surprisingly agile flyers, capable of short bursts of flight reaching speeds up to 55 miles per hour and distances of about a quarter mile (400 meters). They typically fly low to the ground, just high enough to reach tree branches for roosting at night, often between 20 to 50 feet in altitude. On land, they can also run at speeds of 20 to 25 miles per hour, making them well-equipped to evade predators. In contrast, domesticated turkeys cannot fly due to selective breeding for size and meat production, which results in birds that are too heavy and muscular—especially in the breast area—to achieve lift. Their shorter legs and reduced stamina further limit mobility, making them flightless and dependent on human care.
Turkey remains a centerpiece of American holiday meals, with the National Turkey Federation estimating that 46 million turkeys are eaten on Thanksgiving, 22 million at Christmas, and 19 million at Easter, with 88% of Americans enjoying turkey on Thanksgiving Day. Globally, Israel leads in per capita turkey consumption, with residents eating 28.66 pounds per year, compared to 16.55 pounds for Americans. Turkey's popularity in Israel stems from its affordability and versatility, often served in dishes like shawarma and pastrami. In the U.S., turkey consumption is driven by cultural traditions and holiday demand, contributing to a thriving industry that produces over 230 million turkeys annually and supports hundreds of thousands of jobs
Dark-meat chicken is a rich source of iron and zinc, making it a valuable addition to a nutrient-dense diet. Found in the thighs and drumsticks, dark meat contains more myoglobin, which gives it its deeper color and contributes to its higher iron content. A 3-ounce serving of dark-meat chicken provides about 1.9 mg of iron (11% DV) and 3 mg of zinc (27% DV), compared to lower levels in white meat. Iron is essential for oxygen transport and red blood cell production, while zinc supports immune function, wound healing, and cellular metabolism. Though dark meat has slightly more fat and calories than white meat, it also offers more flavor and a broader array of micronutrients, including B vitamins and antioxidants.
Fertilized and unfertilized eggs are nearly identical in nutrition and taste, with no significant differences in protein, vitamins, or flavor. Grocery store eggs are almost always unfertilized, as hens are kept separate from roosters and lay eggs naturally as part of their reproductive cycle. To tell if an egg is fertilized, you can look for a small white ring or "bullseye" on the yolk (the blastoderm), while unfertilized eggs show a solid white spot (the blastodisc). Another method is candling—shining a light through the egg to detect blood vessels or embryo development, though this is typically done after incubation begins. Fertilized eggs may spoil faster if not refrigerated, but both types are safe and nutritious when properly handled.
Hens typically begin laying eggs between 18 and 22 weeks of age, depending on breed and environmental factors like light exposure and nutrition. On average, a healthy hen lays about 265 to 301 eggs per year, with peak productivity in the first two years. As hens age, their egg production gradually declines, but the size of their eggs increases, often going from small or medium to large or even jumbo by around 40 weeks of age. Factors like breed, body weight, skeletal size, protein intake, and stress levels all influence egg size and frequency. While younger hens lay smaller eggs with softer shells, older hens produce fewer but larger eggs, which are commonly found in grocery stores.
The eggs sold at grocery stores are almost always unfertilized, meaning the hens that lay them have never mated with a rooster. Commercial egg farms typically keep hens and roosters completely separate, since fertilization isn't necessary for egg production. Hens naturally lay eggs as part of their reproductive cycle, regardless of whether a rooster is present. Fertilized eggs are only produced when hens mate with roosters, and those are typically found on breeder farms—not in standard grocery stores.
Adult female chickens are called hens worldwide, while adult males have different names depending on the region. In the UK and Ireland, male chickens are traditionally referred to as cocks, a term rooted in older English usage. In contrast, in America, Canada, and Australia, the term rooster is more commonly used, likely adopted to avoid the double meaning of "cock" in modern slang. Both terms refer to the same bird—an adult male chicken known for its crowing, bright comb, and role in flock protection and mating.
In the 1950s, chicken was still considered a luxury food in the United States, typically reserved for special occasions like Sunday dinners or holidays. Before the rise of industrial poultry farming, chickens were more valuable for their eggs than their meat, and raising them for consumption was labor-intensive and costly. As a result, chicken was more expensive than other meats such as beef or pork, and many families could not afford it regularly. It wasn't until advances in production, refrigeration, and processing in the 1950s and 1960s that chicken became widely accessible and transitioned from a luxury item to a staple of the American diet.
Chickens were first domesticated from red junglefowl in Southeast Asia, with archaeological evidence pointing to regions like Vietnam and Thailand as early centers of domestication around 8,000 to 10,000 years ago. Initially valued for their cultural and symbolic significance, chickens gradually became a staple food source, spreading across Asia, Europe, and Africa through trade and migration. Today, chickens are the most populous bird species on Earth, with a global population of approximately 26.56 billion as of 2025. Humans primarily raise chickens for their meat and eggs, making them a cornerstone of the global food system. Asia accounts for nearly 46% of the world's chicken population, driven by high demand and intensive poultry farming practices.
Lamb is a surprisingly good source of omega-3 fatty acids, especially when grass-fed, and these healthy fats are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol profiles. While fish remains the gold standard for omega-3s, lamb—particularly organ meats like lamb heart—can offer meaningful amounts. For example, a 100-gram serving of lamb heart contains about 320 mg of omega-3 fatty acids, along with other heart-friendly nutrients like vitamin B12, niacin, and CoQ10. Scientists have even developed feeding techniques using omega-3-rich oils (like canola and flaxseed) to further boost the omega-3 content in lamb meat.
Meat provides essential nutrients that help the body maintain energy levels and support muscle repair, especially after intense physical activity. It's a rich source of complete protein, meaning it contains all nine essential amino acids required for muscle growth and recovery. These amino acids help repair microtears in muscle fibers that occur during heavy exercise, promoting strength and endurance. Meat also supplies vital nutrients like iron, zinc, and B vitamins—particularly B6 and B12—which play key roles in energy metabolism, oxygen transport, and immune function. The combination of protein and fat in meat offers sustained energy, making it a valuable part of a balanced diet for active individuals.
Lean cuts of beef, such as sirloin and tenderloin, are excellent sources of essential nutrients including B vitamins, iron, and zinc. Sirloin is particularly rich in protein, zinc, phosphorus, and vitamins B3 and B6, while tenderloin offers higher levels of iron and vitamins B2, B5, and B12. These nutrients play key roles in energy metabolism, immune function, red blood cell production, and muscle repair. A 3-ounce serving of lean beef typically provides over 50% of the daily value for protein, along with significant amounts of heme iron—which is more easily absorbed than plant-based iron—and zinc, which supports wound healing and cellular health2. When consumed in moderation and prepared healthfully, lean beef can be a valuable part of a balanced diet.
Lean cuts of pork, often referred to as "the other white meat," can be lower in fat than certain poultry cuts and are a rich source of vitamin B6, which plays a key role in metabolism. Pork tenderloin, for example, contains less total fat and saturated fat than chicken thighs with skin, making it a heart-smart choice when trimmed and cooked properly. Additionally, pork is packed with B vitamins—including B6, which helps convert food into energy and supports brain function, immune health, and hormone regulation. While pork is technically classified as red meat due to its myoglobin content, lean pork cuts like loin and tenderloin share many nutritional similarities with white meats and can be part of a balanced, metabolically healthy diet when consumed in moderation.
As of 2025, Luxembourg consumes approximately 80.08 kilograms (176.5 pounds) of meat per person annually, placing it among the top meat-consuming countries globally. In contrast, India remains one of the lowest meat consumers, with an average of 3.78 kilograms (8.3 pounds) per person per year. These stark differences reflect cultural, religious, and economic factors: Luxembourg's high standard of living and Western dietary habits drive higher meat intake, while India’s predominantly vegetarian traditions and lower income levels contribute to minimal consumption.
Across various cultures, especially in parts of Asia, eating certain animals alive is considered a delicacy or a tradition rooted in freshness and culinary experience. Examples include live octopus (sannakji) in South Korea, where tentacles still move on the plate; live fish in Japan’s ikizukuri, served as sashimi while the heart may still beat; freshly cracked sea urchin eaten for its roe; frog sashimi in Japan, sometimes consumed with its still-beating heart; drunken shrimp in China, served alive in liquor; live grubs and insects like witchetty grubs in Australia and ants in Southeast Asia; and raw oysters, which are technically alive until shucked and eaten. These practices reflect diverse culinary traditions, though they also spark ethical debates about animal welfare and dining practices.
Many popular beverages—including juice cocktails, whipped coffee, flavored and infused waters, diet soda, frozen mixed drinks, fruit smoothies, sports drinks, hard liquor, lemonade, soft drinks, and energy drinks—can be harmful to your health when consumed regularly. These drinks are often loaded with added sugars, artificial sweeteners, and empty calories that contribute to blood sugar spikes, weight gain, metabolic issues, and increased risk of heart disease, diabetes, and liver damage. While some may seem refreshing or trendy, they typically offer little nutritional value and can lead to long-term health problems. Choosing healthier alternatives like water, herbal teas, or homemade smoothies with whole fruits and no added sugar is a smarter way to stay hydrated and support overall wellness.
Eating too much red meat—especially fatty cuts high in saturated fat and cholesterol—has long been associated with increased risk of heart disease, stroke, and early death. Saturated fat raises LDL ("bad") cholesterol, which contributes to clogged arteries and cardiovascular problems2. Additionally, red meat contains compounds like choline and carnitine that gut microbes convert into TMAO (trimethylamine-N-oxide), a substance linked to hardened arteries and heart attacks. While some recent studies have questioned the strength of this link, most experts, including the American Heart Association and cardiologists, continue to recommend limiting red meat intake to lean cuts and small portions—ideally no more than two to three times per week. Processed meats like bacon and sausage pose even greater risks due to added sodium and preservatives.
Oatmeal, salmon, avocado, olive oil, nuts, berries, legumes, spinach, flaxseed, and soybeans are among the most nutrient-dense foods you can eat, each offering unique benefits that support heart health, reduce inflammation, and promote overall wellness. Oatmeal is rich in soluble fiber, especially beta-glucans, which help lower LDL cholesterol and stabilize blood sugar. Salmon provides omega-3 fatty acids that reduce triglycerides and support brain and heart function. Avocados and olive oil are loaded with monounsaturated fats and antioxidants that improve cholesterol profiles and reduce inflammation. Nuts and flaxseeds deliver fiber, plant-based protein, and essential fats, while berries are packed with polyphenols that protect against oxidative stress. Legumes and soybeans offer cholesterol-lowering fiber and phytonutrients, and spinach is a powerhouse of vitamins, minerals, and plant-based omega-3s. Together, these foods form a foundation for disease prevention, longevity, and vibrant health—and they're deliciously versatile in everything from breakfast bowls to savory entrees.
Onions, one of the oldest cultivated vegetables in human history, have long been valued not only for their culinary versatility but also for their medicinal properties. Used for thousands of years to flavor stocks, soups, stews, and sauces, onions have played a central role in global cuisine. Beyond the kitchen, they're been traditionally used in folk remedies for ailments such as infertility, impotence, headaches, and hair loss, and even as ingredients in muscle liniments. Rich in antioxidants like quercetin and sulfur compounds, onions possess anti-inflammatory and circulatory benefits that may support vascular health and hormonal balance. While modern science continues to explore these claims, onions remain a staple in both cooking and traditional healing practices across cultures.
In the U.S., hot dog consumption during summer remains staggering. Between Memorial Day and Labor Day—considered peak "hot dog season"—Americans consume approximately 7 billion hot dogs, which breaks down to about 818 hot dogs per second. On July 4th alone, Americans eat around 150 million hot dogs, enough to stretch from Washington, D.C. to Los Angeles more than five times. While exact data on how many individuals partake isn't specified, this level of consumption suggests that more than 1 in 4 Americans likely enjoy hot dogs or pork sausages on Independence Day, making them a central part of the holiday's food culture.
In some cases, McDonald's salads can contain significantly more fat than their burgers, depending on the ingredients and dressings used. For example, the Grilled Chicken Caesar Salad contains 20 grams of fat, while a standard McDonald's Hamburger has only 9 grams. More extreme examples include the Premium Southwest Salad with Crispy Chicken and Ranch Dressing, which packs 36 grams of fat—nearly double the 19 grams found in a McDouble Cheeseburger. This means certain McDonald's salads can contain up to 60% more fat than some burgers, especially when loaded with crispy proteins, cheese, croutons, and creamy dressings. While salads may appear healthier, it's essential to check the nutritional details and opt for grilled chicken, lighter dressings, and fewer toppings to make a truly heart-smart choice.
Eating oatmeal instead of cornflakes can help keep your blood sugar steady. Oatmeal has a lower glycemic index (GI) than cornflakes, meaning it causes a slower, more gradual rise in blood sugar levels. This is due to its complex carbohydrates and soluble fiber, especially beta-glucan, which slows digestion and glucose absorption. In contrast, cornflakes are made from refined grains and often contain added sugars, giving them a higher GI and leading to quicker spikes and crashes in blood sugar.
While bananas are relatively high in natural sugars and carbohydrates—about 27 to 29 grams per medium banana—they can still be part of a healthy diet for individuals with blood sugar concerns, including diabetes, when eaten mindfully. Their fiber content helps slow digestion and reduce blood sugar spikes, and less ripe bananas contain more resistant starch, which has a lower glycemic impact. Portion control and food pairing are key: eating a small banana or combining it with protein or healthy fat, such as peanut butter or Greek yogurt, can help stabilize blood sugar levels. Most health experts, including the American Diabetes Association, agree that bananas don't need to be avoided entirely; they can be enjoyed in moderation as part of a balanced, nutrient-rich diet.
Eating the right breakfast can help you feel less hungry later in the day, especially when it includes a balanced mix of protein, healthy fats, and fiber. According to research published in Cell Metabolism, people who consumed their largest meal in the morning reported better appetite control and reduced hunger throughout the day—even though their overall metabolism didn't change. Dietitians also emphasize that skipping breakfast or eating high-sugar, low-protein meals can lead to blood sugar crashes and increased cravings later on. A well-balanced breakfast—such as eggs with whole-grain toast and avocado, or Greek yogurt with fruit and nuts—can stabilize blood sugar, support satiety, and reduce the likelihood of overeating later.
For every 1 mg/dL increase in HDL ("good") cholesterol, observational studies have suggested a 2 to 3 percent reduction in the risk of heart disease. This inverse relationship was first highlighted in landmark studies like the Framingham Heart Study, which found that higher HDL levels were associated with lower rates of cardiovascular events. HDL plays a key role in reverse cholesterol transport—removing excess cholesterol from arteries and delivering it to the liver for excretion—and also exhibits anti-inflammatory and antioxidant properties. However, more recent research has shown that extremely high HDL levels may not offer additional protection and could even be associated with increased risk in some cases. While raising HDL through lifestyle changes like exercise and healthy eating may be beneficial, the focus of cardiovascular prevention remains on lowering LDL ("bad") cholesterol, which has a more direct and proven impact on reducing heart disease risk.
Eating dark chocolate daily may offer measurable benefits for heart health, particularly in raising HDL ("good") cholesterol. Research shows that consuming high-polyphenol dark chocolate—typically with 70% or more cocoa content—can increase HDL levels, especially in individuals with metabolic conditions like type 2 diabetes. While the exact percentage increase in HDL from eating 3.5 ounces (about 100 grams) of dark chocolate daily for one week is not universally established, studies suggest that regular intake of flavanol-rich chocolate can lead to modest improvements in HDL and reductions in LDL ("bad") cholesterol. These effects are attributed to antioxidants like flavonoids and polyphenols, which improve endothelial function, reduce inflammation, and support lipid metabolism. However, moderation is key, as dark chocolate is also high in calories and sugar. For best results, choose minimally processed dark chocolate with high cocoa content and low added sugars, and incorporate it as part of a balanced, heart-healthy diet.
Eating two 4-ounce servings of salmon per week for four weeks can raise HDL ("good") cholesterol levels by approximately 4 percent, according to research from Loma Linda University. This effect is primarily due to salmon’s high content of omega-3 fatty acids—especially EPA and DHA—which help enhance HDL production, lower triglycerides, reduce inflammation, and improve overall cardiovascular health. In addition to omega-3s, salmon provides high-quality protein, vitamin D, B12, and selenium, all of which contribute to heart function and metabolic balance. For optimal benefits, choose wild-caught salmon and prepare it using heart-friendly methods such as grilling, baking, or poaching.
Consuming about one cup (250 mL) of frozen berries daily for eight weeks has been shown to increase HDL ("good") cholesterol levels by approximately 5 percent. This effect is attributed to the high concentration of antioxidants, particularly anthocyanins and flavonoids, found in berries such as blueberries, strawberries, and raspberries. These compounds help reduce oxidative stress, improve endothelial function, and support lipid metabolism, all of which contribute to better cardiovascular health. Berries also provide soluble fiber, which can help lower LDL ("bad") cholesterol and support healthy blood sugar levels, making them a powerful ally in heart disease prevention.
Broccoli is a nutritional powerhouse that contains nearly twice as much vitamin C per 100 grams as an orange—approximately 89.2 mg compared to 53.2 mg—making it one of the most potent immune-boosting vegetables available. Beyond its impressive vitamin C content, broccoli provides modest but meaningful amounts of vitamin A, vitamin E, and selenium—a trace mineral known for its antioxidant, anti-cancer, and anti-viral properties. It’s also rich in phytochemicals like sulforaphane and indole-3-carbinol, which have been extensively studied for their ability to support detoxification, enhance DNA repair, and inhibit the growth of cancer cells. These compounds work synergistically with broccoli's fiber, vitamins, and minerals to reduce inflammation, protect cardiovascular health, and promote overall wellness. Whether steamed, stir-fried, or eaten raw, broccoli offers a wide spectrum of health benefits that make it a standout addition to any balanced diet.
Asparagus is a nutrient-dense vegetable packed with health-promoting compounds, including glutathione—a powerful antioxidant known for its anti-carcinogenic and detoxifying properties. It's also a rich source of vitamins A, C, E, and several B-complex vitamins, as well as minerals like potassium, zinc, and folate. These nutrients support immune function, cardiovascular health, and cellular repair. Asparagus contains rutin, a flavonoid that strengthens capillaries and may help prevent small blood vessels from rupturing. Emerging research also suggests that rutin and other polyphenols in asparagus may offer protection against oxidative stress and radiation damage. With its unique blend of antioxidants, anti-inflammatory compounds, and essential nutrients, asparagus stands out as a powerful addition to a cancer-preventive and heart-healthy diet.
In the U.S., tipping is a deeply ingrained part of service culture, with 15–20% expected at sit-down restaurants and bars, $1–2 per drink at casual bars, and $3–5 for food delivery, especially in poor weather. At cafes, tipping 5–10% is appreciated for complex orders, while coat checks and buffets typically warrant $1–2. Though tip jars at coffee shops and takeout counters are optional, a $1 tip for good service is a kind gesture.
Sublimotion (Ibiza, Spain), Restaurant de l'Hôtel de Ville (Crissier, Switzerland), Ultraviolet (Shanghai, China), Alchemist (Copenhagen, Denmark), and Kyoto Kitcho Arashiyama (Kyoto, Japan) are the most expensive restaurants in the world. These restaurants offer not only more than just a meal but are also known for their exorbitant prices and luxurious, unique and unforgettable dining experiences.

Sublimotion (Ibiza, Spain): Known for its immersive dining experience combining cutting-edge technology with molecular gastronomy, Sublimotion offers a 12-course meal priced at approximately $2,000 per person.
Restaurant de l'Hôtel de Ville (Crissier, Switzerland): This Michelin three-star restaurant is helmed by Chef Franck Giovannini and offers dishes like filet of lamb from Quercy and blue lobster with green apple and lemongrass.
Ultraviolet (Shanghai, China): A 10-seat restaurant created by renowned chef Paul Pairet, Ultraviolet offers a multi-sensory dining experience with dishes designed to engage taste, touch, scent, and sight.
Alchemist (Copenhagen, Denmark): Chef Rasmus Munk's 2 Michelin star restaurant features a 50-course tasting menu based on seasonal ingredients and uses avant-garde cooking techniques.
Kyoto Kitcho Arashiyama (Kyoto, Japan): This highly acclaimed kaiseki restaurant serves a traditional, intricate, multi-course Japanese meal focused on delicacy, seasonality, and artistic presentation.

St. Peter Stiftskulinarium (Salzburg, Austria), Sobrino de Botín (Madrid, Spain), La Tour d'Argent (Paris, France), Union Oyster House (Boston, USA), White Horse Tavern (Newport, Rhode Island, USA), Zur Letzten Instanz (Berlin, Germany), and Honke Owariya (Kyoto, Japan), are the most oldest restaurants in the world that have been serving food for centuries. These restaurants are not only just places to eat but are also living pieces of history that have witnessed revolutions, survived wars, and served countless generations of patrons.

St. Peter Stiftskulinarium in Salzburg, Austria (803 AD): Located within the walls of St. Peter's Abbey, this restaurant is the oldest in the world.
Sobrino de Botín in Madrid, Spain (1725): Known for its traditional Spanish cuisine, it holds the Guinness World Record as the oldest restaurant in continuous operation.
La Tour d'Argent in Paris, France (1582): Famous for its pressed duck and stunning views of the Seine, it has been a favorite of many historical figures.
Union Oyster House in Boston, USA (1826): This iconic restaurant is known for its oysters and historic ambiance.
White Horse Tavern in Newport, Rhode Island, USA (1673): Believed to be the oldest bar in the United States, it has served as a courthouse and meeting place for the Rhode Island General Assembly.
Zur Letzten Instanz in Berlin, Germany (1621): Located near the historic Berlin Wall, it is Berlin's oldest tavern.
Honke Owariya in Kyoto, Japan (1465): Known for its soba noodles, it has been serving traditional Japanese cuisine for over 550 years.

Sublimotion (Ibiza, Spain), Restaurant de l'Hôtel de Ville (Crissier, Switzerland), Ultraviolet (Shanghai, China), Alchemist (Copenhagen, Denmark), and Kyoto Kitcho Arashiyama (Kyoto, Japan) are the most expensive restaurants in the world. These restaurants offer not only more than just a meal but are also known for their exorbitant prices and luxurious, unique and unforgettable dining experiences.

Sublimotion (Ibiza, Spain): Known for its immersive dining experience combining cutting-edge technology with molecular gastronomy, Sublimotion offers a 12-course meal priced at approximately $2,000 per person.
Restaurant de l'Hôtel de Ville (Crissier, Switzerland): This Michelin three-star restaurant is helmed by Chef Franck Giovannini and offers dishes like filet of lamb from Quercy and blue lobster with green apple and lemongrass.
Ultraviolet (Shanghai, China): A 10-seat restaurant created by renowned chef Paul Pairet, Ultraviolet offers a multi-sensory dining experience with dishes designed to engage taste, touch, scent, and sight.
Alchemist (Copenhagen, Denmark): Chef Rasmus Munk's 2 Michelin star restaurant features a 50-course tasting menu based on seasonal ingredients and uses avant-garde cooking techniques.
Kyoto Kitcho Arashiyama (Kyoto, Japan): This highly acclaimed kaiseki restaurant serves a traditional, intricate, multi-course Japanese meal focused on delicacy, seasonality, and artistic presentation.

Roy Rogers, founded in 1968 and named after the iconic cowboy actor, built its reputation on a "Triple Threat" menu of burgers, roast beef, and fried chicken, along with its signature Fixin's Bar for sandwich customization—a feature that set it apart from competitors. At its peak, it had over 600 locations, but after a turbulent acquisition by Hardee's in 1990, most were converted or sold off. Unlike many regional chains that vanished, Roy Rogers was revived by the Plamondon family and now operates around 55 locations in the Mid-Atlantic. Compared to other regional chains like Jollibee, which has a global presence and Filipino-inspired menu, or Gino's and Burger Chef, which were absorbed or faded away, Roy Rogers stands out for its resilience, nostalgic appeal, and commitment to quality ingredients like USDA top round roast beef and hand-breaded chicken. Its rustic Western-themed atmosphere and loyal fan base continue to fuel a slow but steady resurgence.
Founded in 1968 by the Marriott Corporation and named after the legendary cowboy actor Roy Rogers, the restaurant chain quickly became known for its unique Western-themed atmosphere and diverse menu featuring roast beef sandwiches, fried chicken, and burgers—earning it the nickname "The Big Three" of fast food. Roy Rogers introduced the innovative "Fixin's Bar," allowing customers to customize their meals with fresh toppings, a rarity in quick-service dining. At its peak in the early 1990s, the chain boasted over 600 locations, primarily in the Mid-Atlantic and Northeast, before a turbulent period of ownership changes led to a sharp decline. Despite this, the brand survived thanks to the Plamondon family, who revitalized it in the 2000s and continue to operate around 50 locations today. Roy Rogers remains a nostalgic favorite, blending hearty food with cowboy charm and a commitment to quality that sets it apart from other fast-food chains.
Burger King, originally founded in 1953 as Insta-Burger King in Jacksonville, Florida, is known for its flame-grilled burgers and bold marketing stunts. Its iconic Whopper, introduced in 1957 for just 37 cents, predates McDonald's Big Mac and remains its signature item. In Australia, Burger King operates under the name Hungry Jack's due to a trademark conflict, and the Whopper Jr. was accidentally created in Puerto Rico when smaller buns were used during a shipment delay. BK has pulled off quirky campaigns like the "Whopper Sacrifice" and even released a meat-scented cologne called Flame. With over 18,700 locations in more than 100 countries, serving 11 million customers daily, Burger King also boasts a secret menu and unique international offerings like black-bun burgers in Japan. Celebrities such as George Lucas and Jennifer Hudson have received BK Crown Cards for free food for life, adding to the brand's offbeat legacy.
McDonald's is undergoing its fastest global expansion ever, aiming to reach 50,000 locations by 2027, including 900 new U.S. restaurants, 7,000 in China, and nearly 2,000 across Canada, Australia, and France. This growth is fueled by digital innovation, delivery optimization, and smaller-format stores. To appeal to local tastes, McDonald's customizes its menu worldwide—offering Teriyaki Chicken Filet-O in Japan, McSpicy Paneer in India, Poutine in Canada, Croissant Burgers in France, McSpaghetti in the Philippines, and Bulgogi Burgers in South Korea. These regional specialties reflect McDonald's strategy of blending its iconic brand with local culinary traditions, making it a truly global fast-food giant.
As of mid-2025, McDonald's has grown from its milestone of selling 100 million hamburgers in 1958 to operating over 41,000 restaurants across 119 countries, with approximately 95% franchised—totaling around 29,544 locations. The fast-food giant serves about 68 million customers daily and reportedly sells over 75 hamburgers every second. Its global workforce exceeds 800,000 when including franchise employees, and it reported approximately $25.92 billion in revenue for 2024. Regionally, revenue distribution remains consistent with previous years: about 32% from the U.S., roughly 40% from Europe (excluding Russia after its 2022 market exit), and around 23% from Asia-Pacific, the Middle East, and Africa, reflecting McDonald’s enduring dominance in the global fast-food industry.
As of 2024, McDonald's operates over 41,800 restaurants worldwide, with approximately 15,000 locations in the United States, making it the largest fast-food chain globally. The company serves more than 69 million customers daily, and its massive scale includes using over 3.4 billion pounds of U.S.-grown potatoes annually, primarily for its iconic French fries. McDonald's plans to expand aggressively, aiming to reach 50,000 global locations by 2027, with thousands of new restaurants opening across markets like China, Japan, and the U.S.
McDonald's began in 1940 with Richard and Maurice McDonald's first restaurant in San Bernardino, California, and grew rapidly after Ray Kroc opened his first franchise in 1955. Key milestones include the introduction of the Speedee Service System in 1948, the opening of the oldest operating location in Downey in 1953, international expansion starting in 1967, and the debut of iconic menu items like the Big Mac and Chicken McNuggets between 1968 and 1984. Today, McDonald's operates over 43,000 restaurants in 119 countries, serves nearly 70 million customers daily, sells 75 hamburgers every second, and employs more than 2.2 million people worldwide. Its annual revenue is approximately $25.92 billion, with 41% from the U.S., 48.7% from international lead markets such as the UK, France, Germany, and Australia, and 10.3% from Asia-Pacific, the Middle East, and Africa.
The first McDonald's restaurant was opened by Richard and Maurice McDonald in San Bernardino, California in 1940, but that original location no longer operates as a restaurant. The oldest operating McDonald's in the world is located at 10207 Lakewood Boulevard in Downey, California, and it opened on August 18, 1953. It was the third McDonald's ever built and the second to be franchised by the McDonald brothers before Ray Kroc became involved in the company. Remarkably, this location still retains its original 1950s design, including the classic Golden Arches and the original mascot "Speedee," and has become a popular tourist attraction and historic landmark.
The story of the first modern restaurant is widely attributed to a Parisian soup vendor named Monsieur Boulanger, who, in 1765, opened an establishment serving "restoratives"—nutritious broths meant to heal and rejuvenate. His shop broke from the traditional tavern model by offering individual tables, a menu of choices, and meals served at any time, laying the foundation for the restaurant concept as we know it today. However, some historians argue that Mathurin Roze de Chantoiseau may have been the true pioneer, as he also opened a similar establishment around the same time and referred to himself as the "creator" of restaurants. Regardless of who came first, this shift marked a revolutionary change in dining culture, moving away from communal meals and rigid guild rules to a more personalized and democratic experience.
Delmonico's Restaurant in New York City is widely recognized as the first true American restaurant, originally opened in 1827 as a pastry shop by Swiss-Italian immigrants Giovanni and Pietro Delmonico. By 1837, it had evolved into a full-service fine dining establishment, pioneering many features that define modern restaurants today, including à la carte menus, printed menus, private dining rooms, and individual table service. Modeled after Parisian dining culture, Delmonico's broke away from the tavern-style communal meals and introduced refined cuisine, elegant service, and culinary innovation. It became a hub for New York's elite and hosted notable figures like Mark Twain, Charles Dickens, and every U.S. president after 18323. The restaurant's legacy includes iconic dishes like Delmonico steak, Lobster Newberg, and Baked Alaska, and its influence helped shape the American fine dining experience.

▷ Foods Served to Kings & Heads of State

The White House Mess, a small dining facility run by the U.S. Navy in the West Wing, serves a rotating weekly menu focused on fresh, nutritious, and classic American fare. For breakfast, offerings include fresh fruits, cereals, pastries, and grilled-to-order items like eggs and toast, along with coffee, tea, milk, and juice. Lunch menus vary but often feature soups, salads, sandwiches, and hot entrées such as grilled chicken, fish, or pasta dishes. Meals are served on official White House china in an elegant setting, and guests may take home printed menus and a box of presidential M&Ms as souvenirs.

A Sampling of Recipes from the First Ladies and Presidents – This collection includes historic favorites like Martha Washington's Black Great Cake, Thomas Jefferson's macaroni, Dwight Eisenhower's green turtle soup, and John F. Kennedy's Purée Mongol Soup. It's a rich archive of recipes tied to White House history.

At the White House Mess, a Navy-run dining facility in the West Wing, meals are elegant yet practical, with breakfasts featuring fresh fruit, cereals, pastries, and grilled-to-order items like eggs and toast, alongside coffee, tea, and juice. Lunch menus rotate weekly and include soups, salads, sandwiches, and hot entrées such as grilled chicken, fish, or pasta. Presidential favorites have also shaped White House cuisine over the years: John F. Kennedy enjoyed Purée Mongol soup and broiled bacon, Abraham Lincoln favored corn dodgers, and Michelle Obama promoted healthy eating with dishes like white bean salad. Dwight Eisenhower was known for his green turtle soup and steak grilled directly on hot coals, while Bill Clinton loved chicken enchiladas before adopting a vegan diet. These meals reflect both tradition and evolving tastes, blending comfort food with culinary diplomacy.

The 14 Famous Recipes from Presidents and First Ladies – From Jimmy Carter's peanut butter cookies to Michelle Obama's white bean salad and Laura Bush's cowboy cookies, this list offers step-by-step instructions for dishes that blend comfort food with presidential flair.

European monarchs historically indulged in lavish, multi-course feasts that showcased wealth, status, and regional bounty. Medieval kings dined on exotic meats like venison, wild boar, swan, and peacock, often roasted and presented theatrically—sometimes with feathers reattached for spectacle. Meals included stuffed chicken, loin of veal with pomegranate seeds, meat pies, and jellies shaped like royal crests, alongside candied fruits, cheeses, and sweet pastries. Spices like saffron, cloves, and cinnamon were prized for flavor and prestige. Banquets were structured with strict etiquette, entertainment, and symbolic presentation. In modern times, European heads of state host diplomatic dinners featuring refined national dishes—such as Beef Wellington in the UK, duck à l'orange in France, or sauerbraten in Germany—paired with regional wines and desserts, blending tradition with contemporary culinary diplomacy.
English monarchs have long indulged in lavish feasts that reflected their wealth, power, and the culinary trends of their time. In the medieval era, kings dined on exotic meats like venison, swan, and conger eel, served in elaborate pies and stews, often accompanied by pottages, sugar plums, and spiced wines. Banquets were structured with multiple courses, including roasted game, fish, and sweet pastries, all prepared by royal chefs under strict etiquette. During the Tudor period, dishes like stuffed chicken, loin of veal with pomegranate seeds, and gilded pies were common. In modern times, state banquets hosted by monarchs like Queen Elizabeth II and King Charles III feature refined British and French cuisine, with iconic dishes such as Coronation Chicken, Beef Wellington, and Platinum Jubilee Quiche served to dignitaries. These meals blend tradition, diplomacy, and seasonal British ingredients, showcasing the monarchy's evolving culinary legacy.
German kings and emperors historically enjoyed lavish feasts that showcased power, regional bounty, and culinary artistry. In medieval times, royal banquets featured venison, wild boar, swan, and conger eel, often roasted or stewed with exotic spices like saffron, cloves, and pepper. Dishes such as pottage, meat pies, and candied fruits were common, and presentation was theatrical—peacocks were served with feathers reattached, and pies were shaped like crowns. During fasting periods, fish like trout, herring, and lamprey replaced meat, often preserved or cooked in vinegar and herbs. In modern times, German heads of state host formal dinners featuring refined versions of traditional dishes like Sauerbraten, potato dumplings, red cabbage, and black forest cake, often paired with regional wines and beers. These meals reflect a blend of historic grandeur and contemporary diplomacy, rooted in Germany's rich culinary heritage.
French kings dined on lavish meals that symbolized power and refinement, often served in gold and silver tableware during ceremonial banquets known as grands couverts. Louis XIV, the Sun King, favored salads—especially with violet petals—and helped elevate French gastronomy with chefs like François Vatel, who introduced structured courses and refined flavors. François I adored cotignac, a quince-based confection, while Henri IV had a lifelong passion for garlic, even eating toast studded with cloves. Louis XIII had a sweet tooth for doughnuts and sugar-coated almonds, and Louis XV preferred freshwater fish, boiled eggs, and famously made his own hot chocolate. In modern times, French presidents have continued the tradition of culinary distinction: Napoleon loved chicken in Champagne and cream-stuffed waffles, Charles de Gaulle favored Mimolette cheese, and Emmanuel Macron is known for his fondness for cordons bleus. These meals, whether intimate or grand, reflect the evolution of French cuisine from royal indulgence to diplomatic artistry.
Dutch royalty, especially during the House of Orange-Nassau, traditionally enjoyed meals that reflected the Netherlands' agricultural roots and maritime bounty. In earlier centuries, royal tables featured rye bread, pottages, salted fish, game meats, and preserved fruits, with luxury items like spiced wine (hippocras) and sweet pastries reserved for banquets. During the Dutch Golden Age, wealthier households—including the royal court—dined on Frisian smoked sausage, Amsterdam osseworst, Zeeuwse mussels, and Schiedam malt gin, showcasing regional specialties. In modern times, Dutch heads of state host diplomatic dinners with elevated versions of national dishes such as haring (brined herring), stamppot, beef stews, and apple tart, often paired with Dutch cheeses and locally produced wines or beers. These meals reflect a blend of modest tradition and cosmopolitan flair, honoring both heritage and hospitality.
Spanish kings historically dined on lavish, regionally inspired meals that showcased the country's diverse culinary heritage. Royal feasts included roast suckling pig (cochinillo), seafood paella, jamón Ibérico, and entremeses—platters of cured meats and cheeses like Manchego and Cabrales. During holidays, the Spanish royal family enjoys traditional treats such as turrón (nougat), polvorones (crumbly almond cookies), and mantecados (lard-based shortbread), reflecting centuries-old customs. Modern heads of state host diplomatic banquets featuring refined versions of national dishes like gazpacho, tortilla Española, and braised pork cheeks, often paired with Spanish wines and cava. These meals blend royal tradition, regional pride, and international sophistication, making Spanish state dining a celebration of both history and hospitality.
Ancient Greek kings and elites dined on meals rooted in the Mediterranean triad—bread, wine, and olive oil—enhanced with delicacies like roasted lamb, goat, wild boar, and seafood such as conger eel and octopus. Banquets featured barley porridge, lentil soup, cheeses, figs, dates, and honey-sweetened pastries, often served with diluted wine during symposia. Vegetables like onions, garlic, cabbage, and turnips were staples, while desserts included teganites (Greek pancakes) and honey-drizzled cheeses. In modern Greece, heads of state host diplomatic dinners that blend traditional dishes like moussaka, dolmades, souvlaki, and baklava with international cuisine, reflecting both culinary heritage and contemporary hospitality. Meals continue to emphasize seasonal ingredients, regional pride, and symbolic generosity.
Italian kings and heads of state have long celebrated their culinary heritage with meals that reflect both regional diversity and refined elegance. During the monarchy, royal tables featured dishes like risotto alla Milanese, osso buco, wild game, and elaborate pastries, often inspired by Renaissance cookbooks such as Bartolomeo Scappi's L'Opera (1570), which included over 1,000 recipes for noble feasts. The Quirinale Palace, seat of the Italian presidency, has hosted state banquets since 1861, serving menus that blend traditional Italian fare with diplomatic flair—think veal medallions with truffle sauce, lobster timbales, and zabaglione. These meals showcase Italy's rich culinary evolution, from ancient Roman banquets to modern Mediterranean cuisine, and highlight ingredients like olive oil, wine, citrus, and artisanal cheeses. The menus are not just meals—they're cultural statements, reflecting Italy's identity through food.
Russian Tsars, especially during the Romanov dynasty, dined on lavish multi-course meals that combined native Russian dishes with French haute cuisine, often prepared by elite chefs like Jean-Pierre Cubat. Meals began with zakuski—an elaborate spread of hors d'oeuvres including caviar, pickled mushrooms, smoked fish, and German salads, served with vodka. Formal luncheons featured courses like cream soups, sterlet in champagne sauce, chicken in rich sauces, and game meats such as pheasant or wild duck. Desserts included compotes, jellies, fresh strawberries, and ice cream, followed by fruit and port wine. Tsar Nicholas II preferred Madeira and vodka, while Empress Alexandra followed a vegetarian diet with simple dishes like mashed potato soup. In modern times, Russian heads of state host diplomatic dinners with refined versions of traditional fare—such as beef stroganoff, pelmeni, borscht, and Napoleon cake—blending Slavic heritage with international sophistication.
Mexican rulers—from Aztec emperors to modern presidents—have celebrated their heritage through deeply symbolic and flavorful cuisine. Ancient kings dined on maize-based dishes, tamales, turkey, amaranth, and chili sauces, often accompanied by cacao drinks and pulque, a fermented agave beverage. These meals were ritualistic, tied to religious ceremonies and seasonal cycles. In modern times, Mexican heads of state host diplomatic dinners featuring elevated versions of traditional dishes like mole poblano, chiles en nogada, cochinita pibil, and sopa de lima, often paired with Mexican wines and tequila. State dinners may include seafood ceviche, corn-based appetizers, and desserts like flan, tres leches cake, or dulce de leche mousse, blending indigenous roots with European influence. These meals reflect Mexico's rich culinary legacy and its role in global diplomacy.
During the Brazilian Empire (1822–1889), emperors like Dom Pedro II enjoyed meals that reflected both Portuguese heritage and native Brazilian ingredients. Royal banquets featured dishes such as feijoada (black bean and pork stew), moqueca (fish stew with coconut milk and dendê oil), pão de queijo (cheese bread), and carne de sol (sun-dried beef), often accompanied by tropical fruits like açaí, guava, and passion fruit. Desserts included quindim (coconut custard), brigadeiros, and Romeu e Julieta (guava paste with cheese). In modern times, Brazilian presidents host state dinners that showcase regional diversity and culinary diplomacy, serving elevated versions of traditional dishes like vatapá, bobó de camarão, and churrasco de picanha, paired with Brazilian wines and cachaça. These meals reflect Brazil's multicultural roots—indigenous, African, Portuguese, and immigrant influences—celebrated through bold flavors and warm hospitality.
Asian royal cuisine is deeply rooted in ritual, health, and regional diversity, with each culture offering its own opulent culinary legacy. In China, emperors dined on elaborate dishes like Peking duck, Wensi tofu, Dezhou braised chicken, and shark fin soup, prepared by specialized imperial kitchens that emphasized visual presentation and medicinal value. Korean kings of the Joseon dynasty enjoyed surasang—a daily banquet of up to 12 dishes including jeongol (hotpot), pyeonyuk (boiled meat), and chimchae (varieties of kimchi), all served with strict protocol and seasonal ingredients. In Japan, emperors favored simple, seasonal meals such as grilled fish, miso soup, and rice from the imperial farm, while state banquets featured refined French cuisine. Across India, Mughal emperors relished biryani, shahi tukda, and murgh musallam, while South Indian kings preferred sambhar and puliyogare. These meals were not just nourishment—they were expressions of power, culture, and diplomacy.
Chinese emperors dined on elaborate and symbolic meals crafted by elite chefs in the imperial kitchens, with ingredients sourced from across the empire. Staples included glutinous rice, millet, and wheat, often enhanced with lotus seeds, mushrooms, and herbs. Meats such as pork, duck, deer, and wild boar were common, along with exotic seafood like abalone, sea cucumber, and Mandarin fish. Vegetables like bamboo shoots, lotus root, and ginseng were prized for their medicinal properties, while fruits such as peaches and pomegranates symbolized immortality and prosperity. Desserts included Eight-Treasure Rice, lotus seed pastries, and sweet rice cakes, all meticulously presented. Dishes like Peking duck, Wensi tofu, and Dezhou braised chicken became imperial favorites. Meals were not only luxurious but also ritualistic, reflecting the emperor's divine status and the health of the empire.
Chinese emperors dined on lavish and symbolic meals that varied by dynasty but consistently showcased the finest ingredients from across the empire. In the Zhou Dynasty, imperial meals included six cereals (rice, millet, wheat, sorghum, broomcorn, wild rice) and six animals (cow, pig, chicken, sheep, horse, dog), served with elaborate rituals and music. The Tang and Song Dynasties emphasized diversity and presentation, with dishes like crab rolls, Mandarin fish, and sweet pastries. During the Ming Dynasty, health became central to imperial cuisine, favoring grain-based meals and delicacies like shark fin soup, edible bird's nest, sea cucumber, and Peking duck. The Qing Dynasty introduced the Manchu Han Imperial Feast, featuring hundreds of dishes including Dezhou braised chicken and Wensi tofu, prepared by specialized departments within the Imperial Kitchen. Across all dynasties, meals were meticulously arranged to reflect harmony, health, and the emperor's divine status.
Vietnamese kings, especially during the Nguyễn dynasty, were served meals that reflected elegance, symbolism, and regional abundance. Imperial cuisine from Huế, the former capital, included refined dishes like bún bò Huế (spicy beef noodle soup), bánh bèo (steamed rice cakes with shrimp), and nem công chả phụng (peacock spring rolls and phoenix pâté). Royal favorites also included rare delicacies such as West Lake coot, Anh Vu carp, Dong Cao chicken, and lotus seed-stuffed longan—each prized for flavor and believed health benefits. Desserts like bánh phu thê (husband-and-wife cakes) and early green rice (cốm Vòng) were symbolic and seasonal. In modern times, Vietnamese heads of state host diplomatic banquets featuring elevated versions of traditional dishes like pho, banh mi, cha ca, and goi cuon, blending heritage with global sophistication.
Thai kings, especially during the Ayutthaya and Rattanakosin periods, were served meals that exemplified refinement, balance, and artistry. Royal Thai cuisine is distinguished by its use of the freshest ingredients, meticulous preparation, and elegant presentation. Dishes included chor muang (flower-shaped dumplings), khao chae (jasmine-scented rice in cool water with side dishes), mieng kum (betel leaf-wrapped snacks), and gaeng ranjuan (beef soup with fermented shrimp paste). Influences from Portuguese, Japanese, and Mon cultures introduced desserts like tong yip, foi thong, and sangkaya fak tong (steamed pumpkin with coconut custard). Modern Thai heads of state continue this legacy at diplomatic banquets, serving elevated versions of traditional dishes such as tom yum goong, pad Thai, massaman curry, and mango sticky rice, often paired with Thai tea or coconut-based drinks. These meals reflect Thailand's commitment to culinary diplomacy and cultural pride.
Japanese emperors have historically eaten meals that reflect both ritual significance and seasonal simplicity, with a strong emphasis on local, whole foods. In ancient times, imperial banquets during the Heian period featured lavish dishes like grilled red sea bream, abalone with sea urchin roe, duck sashimi, kanten jelly, and sake, served in lacquerware and porcelain to express status and harmony. Over time, especially in the modern era, emperors like Hirohito and Akihito adopted more frugal diets, favoring meals such as rice mixed with barley, miso soup, grilled fish (like sawara), boiled vegetables, and pickles. These meals are prepared by the Daizen department, which sources organic produce and livestock from the imperial farm in Tochigi Prefecture. While foreign guests are treated to full-course French cuisine, daily imperial meals remain modest, with occasional indulgences like tsukudani on buttered toast or Colombin brand apple pie. The only forbidden food is fugu (blowfish), banned for safety reasons.
Japanese imperial cuisine evolved across dynasties, blending ritual, simplicity, and seasonal elegance. In the Heian period, emperors enjoyed banquets with grilled red sea bream, duck sashimi, and kanten jelly, served in lacquerware with sake. By the Meiji era, Western influence introduced French-style menus featuring consommé à neige, saumon au vin blanc, and matcha ice cream shaped like the Imperial Chrysanthemum Seal. The Taisho and Showa periods continued this fusion, with chefs trained by Auguste Escoffier preparing dishes like quail cutlets with foie gras and asparagus béchamel. In modern times, emperors such as Akihito favored frugal meals like rice-barley mix, miso soup, grilled sawara, and glazed chestnuts, sourced from the imperial farm in Tochigi. While daily meals remain modest, state banquets feature full-course French cuisine, reflecting Japan's blend of tradition and diplomacy.
Korean kings, especially during the Joseon Dynasty, were served meals known as surasang—a daily royal table featuring up to 12 meticulously prepared side dishes (banchan) arranged in symmetrical harmony. These included delicacies like jeon (pan-fried meats and vegetables), pyeonyuk (boiled beef slices), sinseollo (royal hot pot), and various types of kimchi, all served with rice, soup, and seasonal fruits. Meals emphasized balance, nutrition, and Confucian aesthetics, often incorporating ingredients like ginseng, jujubes, and abalone. In modern times, Korean heads of state host diplomatic banquets that blend tradition with global sophistication, offering refined versions of national dishes such as bulgogi, galbi, bibimbap, and hobakjuk (pumpkin porridge), often paired with Korean teas and rice wines. These meals reflect Korea’s deep respect for culinary heritage, seasonal harmony, and ceremonial elegance.
Indonesian kings, especially during the Majapahit and Mataram kingdoms, were served meals that reflected the archipelago's rich biodiversity and cultural fusion. Royal feasts included dishes like nasi kuning (turmeric coconut rice), ayam kodok (stuffed chicken), gudeg (jackfruit stew), and rendang (spiced beef curry), often accompanied by tropical fruits, sambals, and herbal drinks. Meals were served in ornate settings, with symbolic ingredients representing prosperity and harmony. During the colonial era, Indo-European fusion dishes like selat Solo and semur emerged, blending Dutch techniques with native flavors. In modern times, Indonesian heads of state host diplomatic banquets featuring elevated versions of traditional fare such as sate, gado-gado, soto Betawi, and martabak, showcasing the country's culinary diversity and hospitality.
Indian kings across dynasties enjoyed rich, flavorful, and regionally diverse cuisines that reflected their cultural heritage and royal status. Mughal emperors favored dishes like Murgh Musallam, Biryani, Shahi Tukda, and Nihari, often infused with saffron, rose water, and dry fruits. Rajput rulers like Maharana Pratap relished Dal Baati Churma, while South Indian kings such as Raja Raja Chola I and Krishnadevaraya preferred Sambhar, Puliyogare, and Kuzhi Paniyaram. Tipu Sultan loved spicy Mutton Biryani, and Chandragupta Maurya favored simple, nutritious Sattu. Desserts like Kheer, Puran Poli, and Zarda Pulao were common in royal kitchens. In modern times, Indian heads of state host diplomatic dinners featuring refined versions of traditional dishes like Tehari, Seekh Kebab Korma, and Mirchi Ka Saalan, blending heritage with hospitality.
Middle Eastern royalty and heads of state have long celebrated meals that reflect rich culinary traditions, hospitality, and symbolic abundance. Ancient kings of Mesopotamia and Persia dined on lamb, dates, figs, pomegranates, flatbreads, and honeyed pastries, often accompanied by wine or fermented drinks. Lavish banquets featured stuffed grape leaves, roasted meats, spiced rice dishes, and saffron-infused stews, served with ornate presentation and ritual significance. In the Islamic Golden Age, caliphs enjoyed dishes like harisa, kabsa, and mutabbal, prepared with exotic spices and ingredients from across the empire. Modern Middle Eastern heads of state host diplomatic dinners with elevated versions of traditional fare—such as mansaf, kebabs, maqluba, and baklava—often paired with Arabic coffee and rosewater desserts, blending heritage with global sophistication.
Egyptian kings and pharaohs enjoyed extravagant feasts that symbolized their divine status and wealth, featuring luxurious ingredients like beef, lamb, duck, goose, catfish, and Nile tilapia, often prepared with spices such as coriander, cumin, and fenugreek. Meals included honey cakes, figs, dates, pomegranates, and grapes, with bread and beer as daily staples—even used as currency. Royal banquets were theatrical, with music, dancers, and wine served by attendants. In modern times, Egyptian heads of state host diplomatic dinners that blend traditional dishes like molokhia, koshari, and ful medames with international cuisine, reflecting Egypt's evolving culinary identity. While ancient meals emphasized ritual and abundance, today's state dining balances heritage, hospitality, and global diplomacy.
Saudi Arabian kings have historically enjoyed meals that reflect the country's rich culinary traditions, hospitality, and Islamic values. Royal feasts often feature Kabsa, the national dish made with spiced rice and lamb or chicken, alongside Mandi, a smoky rice-and-meat dish cooked in underground ovens. Other staples include Jareesh (crushed wheat porridge with meat), Saleeg (creamy rice with milk and roasted meat), and Haneeth, a slow-cooked lamb dish prepared in sand pits. Desserts like Maamoul (date-filled cookies), Kleija (spiced pastries), and Luqaimat (sweet dough balls) are served with Arabic coffee brewed with cardamom and saffron. Meals are often presented on large platters for communal dining, symbolizing generosity and unity. These dishes, rooted in Bedouin, Islamic, and regional influences, have been served during royal banquets, religious celebrations, and diplomatic events, showcasing the kingdom's culinary pride.
African kings and rulers historically enjoyed meals that reflected regional abundance, ritual significance, and communal values. In West Africa, royal feasts featured dishes like Jollof rice, Egusi soup, fufu, and suya, often served with grilled meats, plantains, and spicy sauces. North African monarchs dined on couscous, tagines, and harira, rich in spices like saffron and cumin, and often paired with lamb or fish. In East Africa, emperors and chiefs enjoyed injera with doro wat, pilau, and stews made with lentils, chickpeas, and aromatic spices. Southern African leaders favored dishes like bobotie, biltong, and samp and beans, reflecting indigenous and colonial influences. In modern times, African heads of state host diplomatic dinners featuring elevated versions of traditional dishes—such as moambe chicken, piri-piri chicken, and koshari—blending heritage with global sophistication.

▷ Customs & Proper Etiquette

Dining customs vary wildly across cultures, turning meals into rich expressions of tradition and community. From subtle gestures to bold traditions, each country transforms mealtime into a reflection of its values. Below are some fascinating examples from around the world.

China: Burping is seen as a compliment to the chef. Chopsticks should never be stuck vertically in rice or used to point.
Japan: Slurping noodles is encouraged—it shows appreciation for the meal. But never stick chopsticks upright in rice, as it resembles a funeral ritual.
South Korea: Younger diners wait for elders to start eating. It's also courteous to pour drinks for others but not yourself.
Thailand: Forks are used only to push food onto a spoon—never to eat directly from.
India: Eating with your right hand is customary, as the left is considered unclean. Meals are often shared and eaten without utensils.
Mexico: Lunch is the main event, often lasting hours and filled with music and laughter. Meals begin only after the host says "Buen provecho".
Brazil: Using utensils is the norm, even for finger foods like pizza. Leaving a little food on the plate shows you're satisfied—clearing it completely can signal you're still hungry.
Argentina: Meals are social events, often starting late. It's polite to wait for the host to say "¡Buen provecho!" before eating. Don’t cut steak with a fork—use a knife—and never mix wine with soda unless it's a casual gathering.
Colombia: Table manners are formal; keep hands visible and elbows off the table. Refusing food may be seen as rude, so accept at least a small portion. Complimenting the cook is always appreciated.
Chile: Dining is more reserved. Don't start eating until everyone is served, and avoid resting elbows on the table. Tipping is expected in restaurants—usually around 10%.
Peru: Meals often feature shared dishes, so use serving utensils. It's polite to try everything offered, and leaving a bit of food on your plate signals you're full.
Bolivia: Meals are quiet and respectful. Don't speak with your mouth full, and always wait for the host to begin. If offered seconds, it's polite to accept.
Morocco: Meals are eaten from a communal dish, using bread to scoop food. Always eat from the section closest to you.
Turkey: Refusing food multiple times before accepting is considered polite. Hospitality is deeply rooted, so expect generous portions and lots of tea.
Saudi Arabia: Meals are often eaten on the floor using the right hand. It's respectful to accept offerings and show gratitude, especially during communal gatherings.
Ethiopia: Meals are communal, served on a large platter with injera bread. Guests may feed each other as a sign of respect, and licking fingers is frowned upon.
Russia: Toasting with vodka is a serious tradition, often accompanied by heartfelt speeches. Eye contact during toasts is essential.
Finland: Silence is golden—small talk during meals isn't expected. People value personal space and quiet appreciation of food.
Greece: Dining is lively, with music, dancing, and shared plates in tavernas. Meals are social celebrations.
Sweden: "Fika" is a cherished custom—a coffee break with pastries that emphasizes slowing down and connecting.

In Bolivia, social occasions are meant for personal connection, not business talk. Discussing work during events like weddings, dinner parties, or family gatherings is considered inappropriate and can come across as intrusive or disrespectful. Bolivians place high value on building trust through informal interactions, but they draw a clear line between socializing and formal business dealings. If you're attending a social event, it's best to focus on getting to know people personally—chat about family, culture, or current events—and save business matters for scheduled meetings. This approach not only shows cultural sensitivity but also helps foster stronger relationships in the long run.
Arriving 15 to 30 minutes late is actually considered polite in Venezuela when invited to someone's home for a meal. Showing up early or exactly on time can be interpreted as overeager or even greedy, which goes against the relaxed and hospitable spirit of Venezuelan culture. Once there, it's customary to accept coffee if offered—it's a warm gesture of welcome—and wait for the host to say "¡Buen provecho!" before beginning to eat. Meals are often served with flair, and guests are expected to keep their hands visible at the table, use utensils for everything (even fruit), and leave a small amount of food on the plate to signal satisfaction.
Hospitality is deeply woven into the fabric of Turkish culture, particularly in business contexts, where it serves as a vital expression of goodwill and respect. When invited to a meal—be it a formal business lunch or a relaxed dinner—it's traditional for the host to pick up the tab. While offering to contribute is a courteous gesture, pressing the issue may be seen as impolite. A more thoughtful approach is to extend a future invitation, returning the favor in kind. This act of reciprocity not only honors the cultural norm but also fosters trust and cultivates enduring professional relationships.
When dining with others in the U.S., it's considered polite to arrive on time, wait to be seated by the host, and place your napkin on your lap once seated. Begin eating only after everyone is served and the host starts, and follow utensil etiquette by working from the outside in. Chew with your mouth closed, avoid talking with food, and always use serving utensils when passing dishes to the right. Keep conversation light and inclusive, avoid reaching across the table, and speak in a moderate tone. If there's a toast, wait for it before sipping your drink, and hold glasses properly—by the stem for wine, and base for water. At the end of the meal, accept coffee or tea as a cue to wrap up, and always thank your host—preferably with a follow-up message.
When dining with others in Canada, it's polite to arrive on time and let the host guide things like seating and napkin placement. Wait until everyone is served before you start eating, and keep chat pleasant—steering clear of politics or religion. Canadians appreciate modest manners: don't reach across the table, keep elbows off it, and chew quietly. Tipping 15–20% is expected at restaurants, and if you're a guest in someone's home, a small gift like wine or dessert is a thoughtful gesture, even if it's not served. Wrapping up with a heartfelt thank-you and a follow-up message adds a warm finishing touch.
When dining with others in the U.K., it's customary to arrive on time, dress appropriately for the occasion, and greet others with a polite handshake rather than a hug. Wait for the host to begin eating before you do, and use cutlery in the British style—fork in the left hand, knife in the right, with the fork tines facing down. Napkins should be placed on your lap and never tucked into your collar, and elbows should stay off the table. Avoid talking with food in your mouth, chewing loudly, or using your phone at the table. If you’re served bread, tear off small pieces and butter them individually. Always pass items to the right, ask for things to be passed rather than reaching, and compliment the host at the end of the meal.
When dining with others in Germany, punctuality is essential—arriving late is considered impolite. Wait to be seated and follow the host's lead, placing your napkin on your lap only after they do. Begin eating only after the host says "Guten Appetit," and use utensils properly: fork in the left hand, knife in the right, with both used throughout the meal. Keep your hands visible above the table, avoid resting elbows on it, and pass dishes to the left. Conversations should be polite and reserved, steering clear of politics or personal finances. When toasting, maintain eye contact and say "Prost." Meals are enjoyed at a leisurely pace, and finishing everything on your plate is appreciated. At restaurants, it's common to pay separately and tip by rounding up the bill—usually 5–10%. If invited to someone's home, a small gift like flowers or wine is a thoughtful gesture.
When dining with others in Spain, meals are social and leisurely, often starting late—lunch around 2 p.m. and dinner after 9 p.m.—so arrive on time but expect a relaxed pace. Wait for the host to say "¡Buen provecho!" before beginning, and keep your hands visible above the table, with elbows off. Use cutlery in the continental style—fork in the left hand, knife in the right—and never switch hands mid-meal. Bread is served without butter and placed on the table or plate rim, not in a basket, and dipping it into soup is frowned upon. Sharing tapas is common, and it's polite to pass dishes to the left. Don't rush the meal or expect the check without asking, as lingering conversation (sobremesa) is part of the experience. Tipping is modest—rounding up or leaving a few euros is appreciated but not required.
When dining with others in Italy, meals are cherished social experiences, often lasting hours and unfolding across multiple courses—antipasto, primo, secondo, contorno, dolce, and espresso. Wait for the host to say "Buon appetito" before beginning, and keep your hands visible above the table with wrists resting—not elbows. Use cutlery in the continental style without switching hands, and never use a spoon to twirl pasta. Bread is served without butter and used to soak up sauce only in informal settings, a gesture called fare la scarpetta. Avoid sprinkling cheese on seafood dishes unless offered, and pair wine thoughtfully—red with meat, white with fish. Tipping is modest, often rounding up the bill, and asking for tap water or ketchup is frowned upon. Above all, savor the food slowly and enjoy the company—rushing a meal is considered poor form.
When dining with others in France, it's important to greet everyone with a polite "Bonjour" or "Bonsoir" upon arrival and wait to be seated, as the host may have a seating plan. Meals are leisurely and meant to be savored, so don't rush or expect quick service. Keep your hands visible above the table (not in your lap), and use cutlery for most foods—even pizza or burgers. Bread is placed directly on the table, not on a plate, and is eaten with the meal, not before. Don't pour your own wine first—offer to others before serving yourself—and avoid asking for substitutions or splitting dishes. Wait until everyone is served before eating, and never leave the table before the host does. Doggy bags are uncommon, and tipping is modest, as service is included.
Dining etiquette in France is more formal and ritual-driven than in many other countries, placing strong emphasis on savoring food and respecting tradition. French meals unfold slowly across multiple courses, with structured customs like keeping hands visible above the table and using cutlery—even for casual foods like pizza—while bread is served without butter and laid directly on the table. Unlike in the U.S., where dining is often fast-paced and tipping is essential, French waitstaff won't rush you and service is included in the bill. Compared to countries like China, where communal eating and hand use are common, or the U.K., which values politeness but follows simpler etiquette, French dining rituals showcase elegance, restraint, and a deep cultural respect for the shared experience of a meal.
When dining with others in China, proper etiquette emphasizes respect, cleanliness, and social harmony. Guests typically wait to be seated based on hierarchy, with the most honored spot facing the entrance. Shared dishes are approached with communal utensils or the opposite end of personal chopsticks to avoid hygiene issues. Elders are served first and offered tea, while portions should be modest and the Lazy Susan used patiently. Table manners matter—talking with a full mouth, slurping, or picking teeth are discouraged—and chopstick customs are important too, such as never sticking them upright in rice or pointing with them. Toasting is customary, with drinks held below the elder's glass and a cheerful "gānbēi" exchanged to signal mutual respect.
When dining with others in Hong Kong, it's important to follow customs rooted in respect and tradition. Meals are often shared, so use communal chopsticks or the clean ends of your own to serve yourself—never eat directly from shared dishes. Avoid sticking chopsticks upright in rice, as it resembles a funeral ritual, and don't point with them. At traditional restaurants, rinse your utensils in hot tea before use, and pour tea for others before yourself; tapping the table with three fingers is a silent thank-you. Seating follows hierarchy, with the most senior guest seated facing the entrance. If fish is served, don't flip it—ask the host or server to debone it. Try to leave a little food on your plate to show you're satisfied, and if you're offered the last piece, politely ask if anyone else would like it first.
In Japanese dining etiquette, it is considered extremely offensive and unhygienic to use the end of chopsticks that has touched the mouth to take food from a shared plate; instead, diners are expected to flip their chopsticks and use the clean, opposite end to transfer food to their own plate. This practice shows consideration for others and helps maintain cleanliness during meals. If serving chopsticks are provided, those should be used instead, but in their absence, reversing chopsticks is the respectful and culturally appropriate alternative.
When dining with others in Vietnam, it's important to show respect through thoughtful gestures and traditional manners. Always wait for the eldest person to begin eating before you do, and offer food to others before serving yourself. Meals are typically communal, with shared dishes placed in the center, so use serving utensils or the clean ends of your chopsticks to transfer food to your plate—never eat directly from the shared dish. Avoid sticking chopsticks upright in rice, as it symbolizes death, and don't point them at others. Keep conversation light and friendly, and avoid using your phone at the table. It's polite to finish everything on your plate, and if you're full, gently decline more food by covering your bowl. Complimenting the host and helping with cleanup afterward are appreciated gestures.
When dining with others in India, it's customary to wash your hands before and after the meal, and always eat with your right hand, as the left is considered unclean. Meals are often served all at once rather than in courses, and sharing dishes is common—though you should serve others with a clean spoon or hand, never from your own plate. Wait for the eldest or host to begin eating before you do, and don't leave the table until they've finished. Eating quickly or too slowly may be seen as impolite, and finishing everything on your plate is a sign of appreciation. Complimenting the host is encouraged, and if offered more food, it's polite to accept unless you're truly full. Avoid touching communal food with used utensils, and never pass items or eat with your left hand. Respect and hospitality are central to Indian dining, so graciousness and gratitude go a long way.
When dining with others in Indonesia, it's important to show respect through modest behavior and traditional customs. Meals are often communal, and food may be served on shared platters or banana leaves, so use your right hand—or a spoon and fork—to serve and eat, as the left hand is considered impolite. Wait for the eldest or host to begin before you start eating, and if seated on the floor, avoid pointing your feet at others. Don't stick chopsticks or utensils upright in rice, and always finish your food to show appreciation. Remove your shoes when entering someone's home, and if offered food or drink, it's polite to accept—even just a small amount. Tipping isn't expected, and conversation during meals is usually light and respectful.

News, Info, Facts, Outlook, Guides & Tips

▷ Foods & Drinks Discussion Forum
Discussion Forum .

▷ Foods: History

Food History
Food History | Wikipedia
Food History | Pruce Eats
The History of Food
The History of Spicy Food
The History of British Food.
The History of American Favorite Foods.
The History Behind Steak Sauce's Association With the Meat
Food Timeline and History.
The Food Timeline: Colonial America and 17th & 18th Century France
Food Timeline: 1961 to 1965 - Food History Events
History of Fast Food
Native American Food: History & Facts.
Russian Cuisine: History, Interesting Facts
Thai Cuisine History
History of Korean Gochu, Gochujang, and Kimchi
Historical and Biological Aspects of Bibimbap, a Korean Ethnic Food
World Cuisine - History and Recipes
Forgotten Food Histories of South Asia
A Dinner of 16th Century Spain.
Cooking in the 1800s.
English Food in the 1800s.
Some Favorite Foods of the 1800s.
Early Modern European Cuisine.
Types of Food in 18th Century England.
Food in the 15th Century.
Cattlemen's Steakhouse - History of Steak
A History of Chocolate Consumption Around the World
A Brief History of Barbagiuan, Monaco's National Dish
A Brief History of the Hot Dog
A Brief History of the Hamburger
History of the Hamburger
History of French Fries
Facts About McDonald’s and Its History.
McDonald's: A Brief History in 15 Facts.
History of Cocoa
Chocolate for Kids - History, Benefits, and Fun Facts
Sugarcane - History and Facts of Sugarcane
The Sugar Timeline
The Illustrated History of How Sugar Conquered the World
History of Sugar - From Early Sugarcane Cultivation
History of Sugar
History of Sugar | The Sugar Association
A Brief History of Real Sugar: The Story of Sugar Cane
19 Fascinating Food History Facts

▷ Foods: News, Info & Facts

Best and Worst Protein Powders.
Best Fast Food in America.
Best Times to Eat.
Best Thing to Eat in Every Country on Earth.
Best Thing to Eat in Every Country.
Best Time to Eat Breakfast, Lunch and Dinner.
Best Fried Chicken Sandwiches in California
Best and Worst Foods to Cure a Hangover.
Best Street Food Around the World
Best Foods to Eat in India
Best Dishes to Eat in Vietnam
Best Frozen Appetizers.
The Most Delicious Foods in the World
The Most Delicious Side of Belgrade Embraces Its Roots
The Most Delicious Food in Every Single State.
The Most Delicious Food from Every State.
The Most Expensive Ingredients Money Can Buy in Asia
The World's Most Delicious Dishes You'll Want to Try
The World's Most Expensive Foods.
The World's Most Expensive Foods. | Love Food
The World’s Most Nutritious Foods.
The World's Spiciest Food
The World's Largest Hotdog (video)
The Rarest & Most Expensive Food in the World.
The Key to Eating What You Want and Fully Enjoying It.
The Wonderful and Weird Foods in Asia
From Caviar to Saffron: A Look at the Most Expensive Foods in the World
The Biggest Food Trends
The Big Difference Between Baking Soda and Baking Powder
The National Eater 38 Where to Eat
The #1 Food You Should Never Bring to a Summer Barbecue
The Truth About Japanese Tempura
The Coolest Thing You'll Eat This Year Is Breakfast
The Benefits of a Gluten-Free Diet: Fact or Fiction?
Most Important Dishes in the US.
Most Iconic American Foods.
Most Popular Food from Different Countries Around the World
Most Popular Spices by Cuisine
Most Popular Mexican Food
Facts About Food in Mexico
Authentic Mexican Recipes and Dishes
Chinese Food.
Common African Foods
List of African Dishes
List of Sauces
List of Food Origins | Wikipedia
Fine Dining
Middle Eastern Spices, Seasonings and Food
Living the Mediterranean Diet
Paleolithic Diet vs. Vegetarianism
FDA Bans Controversial Red Dye Found in Candy, Drinks and Snacks
FDA Bans Red No. 3 Food Dye in Food and Drinks
FDA Bans Red Dye No. 3 From Foods | TIME
FDA Bans Use Of Red Dye No. 3 in Foods — What To Know About the Chemical
Gut Healthy Foods 101
Lazy Girl Meal Prep 101
Japan's Unknown Indigenous Cuisine
Eating the Rarest Food in Southeast Asia (video)
It's Only $4.99. But Costco's Rotisserie Chicken Comes at a Huge Price
If Salmon Could Talk, Here’s What It Would Tell You
An Easy Asian Hot Pot for Cold-Weather Comfort.
Interactive Food & Beverage Marketing.
Exotic Tastes in China, Vietnam, Singapore and Japan.
Japan's Best Food and Drink Experiences
Japan's Ancient Vegetarian Meal
Largest Sushi Roll (video)
A Look at the World's Most Fancy Foods
On Food and Cooking.
Future 50 Foods.
Kopi Luwak - Is It Worth the Price?
Looks as Good as It Tastes?.
The Top-Selling Canned Foods in America.
Canned Food: Good or Bad?.
Canned Food List of 10 Pantry Essentials.
Canned Foods for Survival.
Interesting Facts About Origin of Some Popular Indian Dishes
Organic Foods: Are They Safer? More Nutritious?
Haribo Vegan & Vegetarian Sweets
All Things Vegan Sweets
Vegan Sweets
Vegetarian Foods List
Vegetarian Diet
Vegetarian Cuisine
Vegetable Oils: Are They Healthy?
Vegetarian, Vegan, and Raw Diets & Beyond
Is a Vegetarian or Vegan Diet for You? | Harvard Health
Is Vegetable Oil Actually Healthy?
Are Vegetable and Seed Oils Bad for You?.
Canola Oil vs. Vegetable Oil.
Healthy Cooking Oils.
Avoid Eating Romaine Lettuce Again.
Is It Safe to Eat Romaine Lettuce Again?.
Today's Frozen Vegetables Go Way Beyond Peas and Carrots.
Are Nuts Healthy?.
Peanut Butter Diamonds on Display
Chhurpi: The World's Hardest Cheese?
Cheese Facts
Weird But True Facts You Never Knew About Cheese
Organic Food No More Nutritious Than Non-Organic.
Organic Food.
USDA Table of Cooking Yields for Meat and Poultry
Nutrition Facts - Beef & Veal
Red Meat: It Does a Body Good!.
Eat Less Red Meat ...
Should You Eat Red Meat or Not?
Is Red Meat Bad for You?
Is Steak Good for You?
Steak Doneness Charts & Temperature Tables
Difference Between Sausage and Hot Dog
Difference Between a Hot Dog and a Sausage
Hot Dogs vs. Sausages (The Difference)
Is Sausage Good or Bad for You?
Are Hot Dogs Bad for Gout?
Are Hot Dogs Really Bad for You?
Hot Dogs You Should and Shouldn't Buy
Hot Dogs: Good Choices, Bad Choices
Seafood Company Convicted of Animal Cruelty for Improperly Killing Lobsters.
Healthy Recipes for Summer Cookouts
Healthy & Easy Menu for a Summer Cookout
Strategies for Healthy Cookout Eating
Are Yogurt Healthy?.
Are Rice Healthy?.
Is Monk Fruit Healthy or Just a Food Fad?
Is White Rice Healthy?
Is Cheese Healthy?.
Is Peanut Butter Good for You?.
Is It Dangerous to Eat Very Hot Peppers?.
Is the Banh Mi the World’s Best Sandwich?
Should You Get Tested for Food Sensitivities?.
Can You Hurt Yourself Eating Chilli Peppers?.
Protein Content of Foods
Soft and Moist High-Protein Menu Ideas
Everything You’ve Wanted to Know About Airplane Food.
Street Food Around the World: A Review of the Literature
The Foods Americans Once Loved to Eat.
Food, Chefs, Restaurants & Hospitality Management - Food Articles:
Start Simple With My Plate
Be Salt Smart
Behavioral Milestones for 2-5 Year Olds
Berries 5 Ways
Brown Rice 5 Ways
Canned Peaches 5 Ways
Canned Pears 5 Ways
Celebrations and Gatherings
A Chef's Education.
So You Want to Be a Chef.
Rules of the Chef.
Chefs - Reality of Being a chef.
Chef's Education - Math & Science.
Clear Finished Plates at the Proper Time.
Tourists Deserve Good Service Too!.
Use Proper Serving Trays.
Create An Efficient Service Staff Tip Out System.
Chef's Ego - I Did It My Way.
Anticipation and Reaction.
Balance & Consistency.
Bankruptcy - How to Avoid It.
Bocuse d'Or USA 2008.
Bottled Water - Profit Center.
The Carrot and the Stick.
Customer Service/Customer Care.
Don't Eliminate Middle Man, Add One!.
Ethics in Business.
Fire in Restaurants & Hotels.
Food Cost.
Fusion Cuisine, When Worlds Collide.
Hospitality Management.
Incentive Programs.
Inovative Cooking.
Kitchen Design for Restaurants.
Kitchen Layout for Restaurants.
Look Ma, One Hand!.
Professional Wine Service.
Rational Manager.
Restaurant Food Safety.
Restaurant Food Waste.
Restaurant Prices.
Restaurant & Naval Ship Procedures.
Seafood Sales & Natural Fish Stocks.
Service & Waiter Training Tips.
Signature Items.
Soup: Profitable and Nutritious.
Space for Rent.
TV Dinners: Cooking Shows.
Loans for Restaurants, Restaurant Financing.
Foods Commonly Eaten in the United States.
Foods and Drinks on a Budget in Venice, Italy.
Food and Drink.
Food and Drink Around the World.
Foods and Drinks in Iceland.
Food and Drink in Malta.
Food and Drink in India
Food and Wine Pairing Basics.
Food, Dining, & Drinks in Macedonia.
Food in Every Country.
Food in Mexico
Food in Africa
Foods from Africa
Foods to Eat Before Exercise
Food vs Fuel.
Food Alert Trends
Famous Foods to Eat in Life
Famous Food Experts.
Made in America: Food, Beverages, and Tobacco Products.
Things That Are More Expensive in China Than America: Fruit, Eggs, Milk & Meat
Medieval Food and Drink - Facts, Diet, Preparation ...
Britain's Most Popular Pancake Toppings Revealed.
Southeast Asia Foods & Drink Safety
From Roti to Bành Mì: The Best Street Foods in the World
Top Food Facts from Around the World
Wake Up with a Dietitian's Morning Wellness Routine
Ana Roš: The Chef Who Put Slovenia on the Map
French Cuisine & Fashion.
Cooking Charts | Omaha Steaks
Signature Dishes From 50 Countries Around the World
American Cuisine.
Middle Eastern Culture & Cuisine
African Food Projects on Behance
A Pilgrimage for Perfect Pho.
Louisiana's Famous Foods and Dishes.
Vietnam Street Food: Great Dishes | CNN
Barack Obama, Anthony Bourdain Chew the Fat in Hanoi.
Anthony Bourdain Treated President Obama to Dinner in Vietnam.
German Cuisine: A Treat for Travelers.
Slippurinn: The Restaurant Reinventing Icelandic Cuisine
Tudor's Biscuit World Is the Best Thing About West Virginia
Kimchi, Seaweed, and Seasoned Carrot in the Soviet Culinary Culture
A Year of Great-Looking Food
American Pie Pie Pie
Hampton Creek Reinvents the Egg.
Meatballs with Tomato Sauce.
Meal Planning for Backpacking.
Meat in Your Diet.
Meat, Poultry, and Fish: Picking Healthy Proteins
Breakfast Pizza.
America's Favorite Food Cities.
America's Best Cities for Foodies.
All-American Eats: Must-Try Foods from the 50 States.
Is McDonald's Kid-Themed Business Model Obsolete?
Cuisine of the United States.
United States of America Food & Beverage Market Study.
In Russia, an Abundance of Pies.
Siwonhan-Mat: The Third Taste of Korean Foods.
Bibimbap, The Delicious Dish That You’re Probably too Afraid to Pronounce.
Chef Creates "World's Most Expensive Burger".
Time to Stop Marketing Food to Kids
All About Peas: Understanding the Difference Between English Peas, Sugar Snap Peas, and Snow Peas
Beans, Peas & Lentils
Types of Field Peas | Southern Living
$2 Hot Dog vs. $169 Hot Dog (video)
3 Different Types of Peas with Pictures
3 Main Types of Peas: English vs. Snow vs. Snap - Differences
5 Top Street Foods to Try in Mexico (Besides Tacos)
5 Things You Need to Know About Maple Syrup.
5 Things You Didn't Know About Pistachios.
5 Easy Appetizers for Your Holiday Party.
5 Best Food Steamers.
5 Best Casserole Recipes.
5 Ways to Steer Clear of 'Health Haloes'.
5 Ways to Fast Food Healthier Meals.
5 Ways to Make a Healthy Grilled Cheese.
5 Healthy Ways to Eat Peanut Butter.
5 Dishes That Are Even Better as Cheesy Casseroles — Comfort Food Feast.
5 Huge Health Benefits of Spicy Foods.
5 Secretly Healthy Chocolate Desserts.
5 Meals You Can Cook With Ingredients from Your Pantry.
5 of the Most Expensive Foods in the World
6 Most Expensive Dishes in the World With Edible Gold
6 Rules for Dining Out
6 Things That Subconsciously Impact Your Restaurant Order.
6 Easy Ways to Get More Fiber in Your Diet.
6 Easy to Identify Wild Foods for Beginners
7 Easy Frittatas You Can Whip Up With 4 Ingredients.
7 Things You Probably Didn’t Know About Salt.
7 Things That Will Happen If You Drink Apple Cider Vinegar Daily.
7 Dishes That Should Be Served at Every BBQ.
7 Surprising Foods That Give You Seriously Bad Breath.
7 Must-Try Typical Foods in Madrid.
7 of the Biggest ‘Facts’ About Unhealthy Food that Actually Aren’t True.
8 of the World's Most Expensive Foods.
8 Game-Changing Air Fryer Comfort Foods
8 Things You Didn’t Know You Could Measure With a Food Thermometer
8 Facts to Know About Food Waste and Hunger
8 Essential Trends Sweeping American Dining
9 Cheap And Healthy Foods You Can Eat Every Day.
9 Quirky Facts We Bet You Didn’t Know About the Origin of Your Favorite Foods.
9 Most Expensive Junk Foods.
9 Most Popular Foods in Costa Rica.
9 Best Canned Foods.
9 Ways to Eat Healthier This Spring.
9 Ways to Develop the Breakfast Habit.
9 Summer Foods That Are Healthier Than You Thought
9 Health Benefits of Brown Rice According to Science.
9 Veggie Burgers That Even Meat Lovers Will Want to Eat.
9 BBQ Recipes That Won't Put You in a Food Coma.
9 Gluten-Free Apps, Dinner, and Dessert Ideas from "Pass Me Some Tasty".
9 Mini Desserts for When You Just Need a Little Something Sweet.
10 Typical (& Delicious) German Dishes You Must Eat at Least Once
10 Luxurious & Expensive Foods in Japan
10 Popular Dishes from Across Africa.
10 New Foods to Get Excited About in March
10 Most Delicious Foods in the World .
10 Most Popular North American Street Foods
10 Most Popular African Foods.
10 Most Delicious Comfort Foods.
10 Most Luxurious Japanese Foods
10 Most Expensive Foods in Japan
10 Best Places for Cheap Eats in the World (e.g., Japan, Scandinavia, South Korea, Italy, Vietnam)
10 Best Street Foods from Around the World
10 Best Traditional Japanese Foods and Dishes
10 Best Foodie Destinations in Africa.
10 Best Traditional Japanese Foods and Dishes.
10 Best Gluten-Free Snacks to Stash in Your Bag.
10 Top Unbelievably Expensive Food Items in the World.
10 Top Foods to Try in Brazil.
10 Top Foods to Try in Mexico
10 Top Foods to Try in Japan
10 Top Foods to Try in South Africa.
10 Top Foods for Both Low-Carb and Low-Fat Diets
10 Top Street Foods to Try from Around the World
10 Top Healthiest Foods in the World
10 Top Most Expensive Food: Luxury Dining Delights
10 Top Favorite Foods.
10 Top Tastiest Street Foods from Around the World
10 Top World's Most Expensive Dishes
10 Food Trends to Look for (2020).
10 Foods America Gave to the World.
10 Foods May Cut Risk of Early Death.
10 Foods Only America Could Have Invented.
10 Foods that Are Alien to Millennials.
10 Foods and Drinks That Kill Your Sex Drive.
10 Street Foods Around the World
10 Americas Favorite Foods.
10 American Foods That Are Banned in Other Countries.
10 Long Shelf-Life Canned Foods
10 Energy-boosting Foods and Drinks.
10 Oldest Restaurants in the World Are Older Than You Think
10 Coolest Places to Eat (2017).
10 Red, White, and Blue Party Foods.
10 Fascinating Facts About Farms and Food.
10 Interesting Facts About Sugar
10 Vegetables That Aren't Actually Good for You.
10 Superfoods That Love You Back.
10 Health Benefits of the Black Seed.
10 Products You Should Never Buy Generic.
10 Healthiest and Least Healthy Oils to Cook With | Time.
10 Incredible Facts About Food Consumption Around the World
10 of the World's Rarest Foods, and Where to Find Them
10 of the Priciest Ingredients on the Planet
10 of the Best Polish Foods.
10 of the Best Street Foods Around the World - (video)
10 of the Healthiest Cooking Oils for Baking, Sautéing ...
10 of Japan's Most Expensive Foods
11 of the Rarest Foods in the World to Obtain.
11 International Foods to Try Before You Die
11 Best Canned Foods for Survival Kits.
11 Best Japanese Foods & Dishes
11 Foods You Can’t Get in China (or Are Super Expensive)
11 Foods You Can't Buy Anywhere Anymore.
11 Most Expensive Foods in the World
11 Speedy Appetizers from Pantry Staples.
11 Ways Food Marketing Can Make You Fat.
11 Facts About Food Banks.
11 Sweet Facts About Drumstick Ice Cream.
11 Things Tourists Should Never Eat or Drink in India.
12 Powerhouse Veggies You Should Be Eating.
12 Fast-Food Items You Should Never Order.
12 Healthy Grilling Ideas.
12 Most Healthy Foods in the World
12 Most Expensive Meals in the World
12 Best Vietnamese Foods That Rock
12 Hottest Food Trends.
12 Crazy Amazing Things to Do With Chocolate Chips.
12 of the World's Most Expensive Foods.
13 Things You Should Never Eat on an Airplane.
13 Accidentally Vegan Sweets and Chocolate You Can Find in Supermarkets
13 Items in Your Kitchen You Need to Throw out Already
14 Surprising Stats About Gobal Food Consumption
14 Foods You Should Never Eat.
14 Healthiest Vegetables on Earth.
15 Healthiest Vegetables.
15 Healthiest Vegetables - Best Vegetables to Eat Daily.
15 Top Best Michelin Star Restaurants in Europe
15 Long Shelf-Life Canned Foods for Prepping Storage.
15 Foods That Help You Stay Hydrated.
15 Best Food to Bring for Camping.
15 Best Food in Asia and Where to Find Them
15 Best Canned Foods to Add to Your Stockpile.
15 Best Ribs in America.
15 Best Colombian Street Foods
15 Best Vietnamese Food that You Certainly Fall in Love With
15 Most Expensive Foods You Can Buy
15 Most Popular Foods You Have to Eat in Japan
15 Most Popular Chinese Dishes, Tasty Chinese Food
15 Must-Try Food in Japan for First-Timers.
15 Interesting Facts on Chinese Food.
15 Exotic Dishes from Around the World
15 Health Benefits of Beets.
15th Century Cookbooks - Atenveldt Cooking Guild.
15 of the World's Most Expensive Foods.
16 Essential Regional Burger Styles in America.
16 Most Iconic Foods to Eat in Italy.
16 Super-Sweet Facts About Sugar
16 of Best 10-Minute Appetizers.
17 of the World's Best Spice Shops
17 Best Vegan Desserts
17 Foods That Should Be Wiped off the Planet
18 Street Food Dishes from Around the World that You Vave to Try
18 Most Expensive Food in the World
18 Most Popular Tajik Foods
19 Essential Places to Eat and Drink in Historic Japantown
19 Popular Vegetarian Foods, Ranked from Worst to Best
19 Portable Breakfasts You Can Meal-Prep (a.k.a. the Best of Both Worlds).
19 Spicy Foods That Hurt So Good.
20 Foods to Eat Every Day for a Longer Life.
20 Foods You Shouldn’t Be Putting in the Fridge.
20 Most Delicious Food in the World (video)
20 Most Expensive Foods in the World (Luxury Dish)
20 Most Expensive Food Items in the World.
20 Most Tasty Food in the World
20 Random Food Facts You Don't Need to Know But Will Enjoy Reading.
20 Must-Eat Foods from Around the World.
20 Must-Try Street Foods Around the World
20 Best Countries in the World for Food.
20 Delicious High Protein Foods to Eat.
20 Cheesy Facts About Cheese
20 Best Vietnamese Street Food from North to South
21 Must-Try Vietnamese Dishes
21 Flavors: German Food to Drool Over from Pretzels to Rouladen
21 Most Famous Foods to Try in Japan.
21 Most Delicious Desserts from All over the World
21 Best New Restaurants in America
22 Best Foods for Longevity
22 Best Foods for Skiers and Shredders.
22 Best Dishes in the World
22 Wild Foods You Can Find Right in Your City
22 Ways to Cook With Limes and Add Some Zest to Your Step
22 of the World’s Best Street Foods
23 Most Perfect Foods
23 Best Street Food Cities
25 Best German Foods: Dishes to Try When Visiting Germany
25 Top Best European Foods You Must Try!
25 Most American Foods of All Time.
25 Foods You Must Try in Japan
25 Snacks to Satisfy Your Drunk Cravings.
25 (Unusual) Street Food Options from Around the World
25 Facts About French Food.
25 Interesting Facts About Chick-fil-A.
26 Foods You Should Cross Off Your Grocery List.
27 Foods You Should Never Buy Again
27 Unusual Canned Foods You Can Actually Use
28 Interesting Facts About Cheese
28 Best Vegan Desserts
30 Easy Vegan Desserts
30 Street Food Recipes from Around the World
30 Foods Doctors Won’t Eat — and Why Gallery.
30 Must-Eat Dishes from Around the World.
30 Healthiest Foods.
30 Unusual Foods in Asia.
30 Most Unhealthy American Foods.
30 Most Outrageously Expensive Foods in the World.
30 Best Places to Eat in Japan
30 Best Healthy Canned Foods.
30 Best German Foods: From CurryWurst to Apfelschorle
30+ Healthy Cookout Side Dishes
33 Foods Worth Traveling Across the World.
33 Healthiest Foods in the World
37 Foods to Hoard - Emergency Food Dupplies
40 Delicious Vietnamese Food Dishes You'll Love | CNN
40 Taiwanese Foods We Can't Live Without
40 Top Most Delicious Foods in the World
42 Foods to Boost Your Protein Intake
44 Delicious Types of Food from Countries Around the World
45 Weirdest Foods Around the World
45 Dishes to Try in Vietnam
45 Healthy Summer BBQ Recipes that will Leave You Drooling
46 Delicious Types of Food from Different Countries.
50 American Food Facts.
50 Japanese Traditional Foods to Try
50 Greatest Dishes.
50 States, 50 Pizzas.
50 Edible Wild Plants You Can Forage for a Free Meal
50 Most Popular Foods in the World
50 Most Delicious Foods Around the World.
50 Most Delicious Dishes in the World.
50 Most Popular Japanese Foods and Beverages
50 Most Popular Vietnamese Foods and Beverages
50 Best Foods in the World | CNN
50 Best Dishes in the World | CNN
50 Best Street Foods Around the World
50 Best American Foods from all 50 States.
50 Best Desserts Around the World
50 Famous Dishes You Have to Try — Traditional Food Around the World
50 Foods That Are Super Healthy
50 Street Food Youtube Channels for Street Food Lovers
50 of the Best African Foods.
51 Healthy Side Dishes for Your Next Cookout
52 Best Superfoods.
52 Weirdest Food and Drink Facts.
54 Foods Packed with Protein for Vegans and Vegetarians
57 Ways to Save Money on Food.
59 Best Healthy Summer Recipes - Easy Ideas for Healthy Summer Meals
60 Food Facts That Will Blow Your Mind
63 Best Cooking Hacks for Busy People.
66 Best Comfort Foods from Around the World.
66 Sweet Facts about Sugar
75 Best Foods in the World, Ranked
80 Best BBQ Sides - Easy Barbecue Side Dishes
89 Random Facts About Food
90 Amazing and Fun Facts About Food
95 International Recipes to Make When You're Craving Global Cuisine
100 Top European Foods
100 Most Popular Foods in the World.
100 Most Popular Japanese Dishes.
100 Healthiest Foods on the Planet
100+ Nutrition Facts About 25 Well-Known Foods.
101 Amazing Coconut Oil Uses That Will Absolutely Change Your Life.
2,058-pound Plumpest Pumpkin Gourd Sets Record

▷ Cakes & Candies

Feel Like Royalty by Indulging in the Most Expensive Desserts in the World
Best American Pancakes with Banana, Blueberries and Maple Syrup.
Sweet Symphony: The Most Expensive Desserts in the World
Exploring the World's Top 7 Most Expensive Cakes
Most Expensive Candy
Most Expensive Cakes in the World | Ultimate Topics
Most Expensive Cakes in the World
Most Expensive Chocolate: The Costliest Cocoa Confections
The World’s Most Expensive Chocolates
The Most Expensive Chocolates in the World
The 10 Most Expensive Cakes in the World and Why
5 Most Expensive Cakes Ever Baked
5 Most Expensive Chocolates in the World
5 Most Expensive Candies & Chocolate in the World
5 Top Most Expensive Wedding Cake
7 Grand Wedding Cakes Around the World
7 World's Most Expensive Cakes, Luxurious Desserts
8 Unbelievable Facts About the $103 Billion Chocolate Industry
8 Most Expensive Cakes from Around the World
8 Top Most Popular Cakes Around the World
10 Top Most Expensive Chocolates in the World
10 Top Most Expensive Cakes in the World
10 Most Expensive Wedding Cakes in the World
10 Most Expensive Cakes in the World
10 Most Expensive Cakes in the World and Why
10 of the Best Chocolate Makers in New England
11 Most Expensive Chocolates in the World
14 Most Expensive Cakes in the World
14 Most Sour Candies in the World
15 of the Most Expensive Cakes Ever Sold
20 Most Expensive Wedding Cakes in the World
20 Most Expensive Chocolates in the World
34 Top Best Candies of All Time
40 Delicious Vegan Christmas Sweet Snacks & Desserts
100 Calories of Easter Candy Looks Like.
$1.8 Million Bluefin Tuna, $7,500 Cake Slice and more.
$75 Million Cake Sets Price Record

▷ Culinary Delights

Italy - Pizza Napoletana: A classic Italian pizza with a thin, soft crust, fresh tomato sauce, mozzarella cheese, and basil.

Ingredients

Dough: Made from high-quality flour, water, salt, and yeast. The dough is allowed to ferment slowly, giving it a unique flavor and texture.
Tomato Sauce: Made with San Marzano tomatoes, which grow in the volcanic soil near Mount Vesuvius. These tomatoes are known for their sweet and slightly tangy taste.
Mozzarella Cheese: Fresh mozzarella di bufala (buffalo mozzarella) or fior di latte (cow's milk mozzarella) are the cheeses of choice, providing a creamy and rich topping.
Basil: Fresh basil leaves add a burst of flavor and aroma.
Olive Oil: Extra-virgin olive oil drizzled on top before baking adds a silky finish

Japan - Sushi: Vinegared rice topped or rolled with fresh, raw seafood, often accompanied by wasabi, soy sauce, and pickled ginger.

Ingredients

Fish: Common types include tuna, salmon, yellowtail, and eel. Freshness is key for the best sushi experience.
Rice: Sushi rice is seasoned with rice vinegar, sugar, and salt, giving it a slightly tangy and sticky texture.
Nori: Dried seaweed sheets used to wrap rolls.
Vegetables: Commonly used vegetables include cucumber, avocado, and pickled radish.
Condiments: Soy sauce, wasabi (Japanese horseradish), and gari (pickled ginger) are essential accompaniments.

Mexico - Tacos al Pastor: Marinated pork cooked on a vertical rotisserie, served in soft corn tortillas with onions, cilantro, and pineapple.

Ingredients

Marinated Pork: The star of the show is pork marinated in a blend of dried chilies, spices, and pineapple juice. This marinade imparts a savory, tangy, and slightly sweet flavor to the meat.
Pineapple: Fresh pineapple is often grilled along with the meat, adding a juicy and caramelized sweetness to the tacos.
Corn Tortillas: Soft corn tortillas serve as the perfect vehicle for the flavorful filling.
Toppings: Diced onions, cilantro, and a squeeze of lime juice are classic toppings that enhance the flavor of the tacos. Some people also add a bit of salsa for an extra kick.

France - Croissant: Flaky, buttery pastry that's perfect for breakfast or a light snack.

Ingredients

Butter: The key to a perfect croissant is high-quality butter, which gives it its rich flavor and flaky layers.
Flour: All-purpose flour is commonly used for the dough.
Yeast: Active dry yeast helps the dough rise and creates a light, airy texture.
Milk and Sugar: These add a touch of sweetness and help achieve a tender crumb.
Salt: Enhances the flavor and balances the sweetness.

India - Butter Chicken: Tender chicken cooked in a creamy tomato sauce with aromatic spices, often served with naan or rice.

Ingredients

Chicken: Usually boneless chicken thighs or breasts, marinated in a mixture of yogurt and spices, including turmeric, cumin, coriander, and garam masala.
Tomato Sauce: Made from ripe tomatoes, butter, cream, and a blend of spices, creating a velvety and luxurious sauce.
Spices: A combination of garlic, ginger, garam masala, chili powder, and fenugreek leaves adds depth and warmth to the dish.
Butter and Cream: These ingredients give the sauce its signature richness and smooth texture.

Thailand - Pad Thai: Stir-fried rice noodles with shrimp, tofu, peanuts, scrambled eggs, and bean sprouts, seasoned with tamarind and fish sauce.

Ingredients

Rice Noodles: Flat rice noodles are the base of this dish, offering a soft and slightly chewy texture.
Protein: Common options include shrimp, chicken, tofu, or a combination.
Vegetables: Typically includes bean sprouts, green onions, and sometimes carrots or bell peppers.
Egg: Scrambled into the dish for added richness.
Peanuts: Crushed peanuts provide a crunchy contrast and a nutty flavor.
Sauce: A savory-sweet blend of tamarind paste, fish sauce, sugar, and lime juice gives Pad Thai its signature taste.
Aromatics: Garlic and shallots are often used to add depth of flavor.

China - Peking Duck: Crispy-skinned roast duck, often served with thin pancakes, hoisin sauce, and scallions.

Ingredients

Duck: A whole duck is specially prepared for this dish. The key is to get a crisp, golden skin while keeping the meat tender and juicy.
Sauce: Hoisin sauce or a sweet bean sauce adds a savory-sweet flavor to the duck.
Accompaniments: Thin pancakes or steamed buns, sliced scallions, and cucumber strips are typically served alongside.

Spain - Paella: A flavorful rice dish cooked with saffron, seafood, chicken, and vegetables.

Ingredients

Rice: Short-grain rice, such as Bomba or Calasparra, is used for its ability to absorb flavors while maintaining a firm texture.
Saffron: This spice gives paella its characteristic golden color and distinctive, aromatic flavor.
Proteins: A mix of seafood (such as shrimp, mussels, and clams), chicken, rabbit, and sometimes chorizo or other sausages.
Vegetables: Commonly includes bell peppers, peas, tomatoes, and green beans.
Aromatics: Garlic, onions, and sometimes smoked paprika add depth to the dish.
Broth: A flavorful broth, often made with chicken or seafood, is essential for cooking the rice to perfection.

Greece - Moussaka: A layered dish with eggplant, ground meat, potatoes, and béchamel sauce, baked until golden.

Ingredients

Eggplant: Sliced and often lightly fried or roasted, eggplant forms the base layer of the dish.
Ground Meat: Typically lamb or beef, cooked with onions, garlic, tomatoes, and a blend of spices like cinnamon and allspice.
Potatoes: Some versions include a layer of potatoes at the bottom for added heartiness.
Béchamel Sauce: A creamy, rich sauce made from butter, flour, milk, and sometimes eggs, poured over the top layer.
Cheese: Grated cheese, such as Parmesan or Kefalotyri, is sprinkled on top for a golden, bubbly finish.

Lebanon - Mezze: A selection of small dishes, including hummus, tabbouleh, falafel, and baba ghanoush, served as appetizers or a light meal.

Common Mezze Dishes

Hummus: A creamy dip made from blended chickpeas, tahini, lemon juice, and garlic, often drizzled with olive oil and sprinkled with paprika or cumin.
Baba Ghanoush: A smoky, rich dip made from roasted eggplant, tahini, lemon juice, and garlic, similar in texture to hummus.
Falafel: Crispy, deep-fried balls or patties made from ground chickpeas or fava beans, mixed with herbs and spices.
Tabbouleh: A fresh and tangy salad made with parsley, mint, tomatoes, bulgur wheat, lemon juice, and olive oil.
Dolma: Grape leaves stuffed with a mixture of rice, herbs, and sometimes meat, often served cold with a squeeze of lemon.
Labneh: Strained yogurt that becomes thick and creamy, often served with olive oil, herbs, and sometimes za'atar.
Muhammara: A spicy and sweet dip made from roasted red peppers, walnuts, garlic, and pomegranate molasses.
Kibbeh: Deep-fried or baked balls made from bulgur wheat, minced onions, and finely ground meat, typically lamb.
Manakish: Flatbread topped with various ingredients, such as za'atar, cheese, or minced meat, similar to pizza.
Shanklish: A type of aged cheese that's typically served with tomatoes, onions, and olive oil.

Argentina - Asado: A social event where various cuts of beef, pork, and other meats are grilled to perfection over an open flame.

Cuts of Meat: Asado features a variety of cuts, including:

Ribs (Costillas): Beef ribs cooked slowly until they're tender and flavorful.
Short Ribs (Tira de Asado): Sliced crosswise into thin strips and grilled.
Chorizo: Spicy pork sausages with a savory, smoky flavor.
Morcilla: Blood sausage, rich and flavorful.
Vacio: A flavorful cut from the flank, known for its tenderness.

Turkey - Baklava: Layers of filo pastry filled with chopped nuts and sweetened with honey or syrup, creating a delightful dessert.

Ingredients

Phyllo Dough: Thin, flaky layers of dough that become crisp and golden when baked.
Nuts: Commonly used nuts include walnuts, pistachios, and almonds, often finely chopped and mixed with sugar and spices like cinnamon.
Butter: Melted butter is brushed between each layer of phyllo dough to create a rich and flaky texture.
Honey or Syrup: A sweet syrup made from honey, sugar, water, and sometimes lemon juice or rose water, is poured over the baked pastry to soak in and add sweetness.

Vietnam - Pho: A fragrant noodle soup made with a rich beef or chicken broth, rice noodles, herbs, and meat, often served with lime and chili.

Ingredients

Broth: The heart of Pho is its rich, aromatic broth, typically made by simmering beef or chicken bones with a blend of spices, such as star anise, cloves, cinnamon, and cardamom. The slow cooking process extracts deep flavors from the bones and spices.
Noodles: Rice noodles (banh pho) are used, which are soft and slippery, perfect for soaking up the flavorful broth.
Protein: Common proteins include thinly sliced beef (such as brisket or flank), chicken, or even tofu for a vegetarian option. The meat is often added raw and cooks gently in the hot broth.
Herbs and Vegetables: Fresh herbs like Thai basil, cilantro, and mint add a burst of flavor. Bean sprouts, lime wedges, and sliced chilies are also common garnishes.
Condiments: Pho is typically served with a side of hoisin sauce and Sriracha, allowing each person to customize the flavor to their liking.

Ethiopia - Injera with Doro Wat: Spongy sourdough flatbread served with a spicy chicken stew, often enjoyed communally.

Injera: Injera is a spongy, sourdough flatbread made from teff flour. It has a slightly tangy taste and a porous texture, which makes it perfect for soaking up the rich sauces of various Ethiopian dishes.

Preparation: The batter is fermented for several days to develop its distinctive flavor. It's then cooked on a large, flat griddle called a mitad.
Serving: Injera is usually served as the base of the meal, with various stews and dishes placed on top. Diners use pieces of injera to scoop up the food, making it both a plate and utensil.

Doro Wat: Doro Wat is a spicy chicken stew that's a staple in Ethiopian cuisine. It's known for its deep, complex flavors and hearty ingredients.

Ingredients: The stew is made with chicken, onions, garlic, ginger, and a blend of spices, including berbere (a key Ethiopian spice mix with chili peppers, garlic, ginger, basil, and other spices). Hard-boiled eggs are often added to the stew.
Preparation: The onions are cooked slowly until caramelized, forming the base of the stew. The chicken is then added, along with the spices, and simmered until tender. The hard-boiled eggs are added towards the end of the cooking process.
Serving: Doro Wat is traditionally served on a bed of injera, with extra pieces of injera on the side for scooping.

South Korea - Bibimbap: A mixed rice dish topped with an array of vegetables, marinated meat, an egg, and gochujang (chili paste).

Ingredients

Rice: Steamed white rice forms the base of the dish.
Vegetables: An array of sautéed and seasoned vegetables, such as spinach, bean sprouts, carrots, zucchini, and mushrooms, adds color and texture.
Protein: Common options include marinated beef (bulgogi), chicken, tofu, or even a fried egg on top.
Gochujang: A spicy and savory red chili paste that's essential for adding heat and depth of flavor to Bibimbap.
Sesame Oil: A drizzle of sesame oil enhances the flavor and aroma.
Garnishes: Sesame seeds and julienned nori (seaweed) are often used to garnish the dish.

Morocco - Tagine: A slow-cooked stew made with meat, vegetables, and aromatic spices, traditionally cooked in a clay pot.

Ingredients

Meat: Common choices include lamb, chicken, or beef, though vegetarian versions are also popular.
Spices: A fragrant blend of spices, such as cumin, coriander, turmeric, ginger, cinnamon, and saffron, is used to season the dish.
Vegetables: Root vegetables like carrots, potatoes, and turnips, along with tomatoes, zucchini, and bell peppers, are often included.
Dried Fruits: Apricots, prunes, and raisins add a touch of sweetness and depth of flavor.
Nuts: Almonds or pine nuts are sometimes added for texture.
Aromatics: Onions and garlic are key components that enhance the flavor of the dish.
Herbs: Fresh cilantro and parsley are commonly used as garnishes.
Broth: Chicken or vegetable broth is used to create a rich and flavorful sauce.

Jamaica - Jerk Chicken: Spicy marinated chicken grilled over pimento wood, known for its smoky flavor and heat.

Ingredients

Chicken: Typically, bone-in chicken pieces like thighs, drumsticks, or wings are used.
Jerk Marinade: The marinade is a blend of spices and seasonings, including:

Allspice: Also known as pimento, it gives the marinade a warm, aromatic flavor.
Scotch Bonnet Peppers: These fiery peppers add significant heat and a unique fruity flavor.
Thyme: Fresh thyme adds an earthy, herbal note.
Garlic and Ginger: These add depth and pungency.
Green Onions: Also known as scallions, they contribute a mild onion flavor.
Soy Sauce and Lime Juice: These add umami and tanginess.
Brown Sugar: A touch of sweetness to balance the heat.

Peru - Ceviche: Fresh seafood marinated in citrus juice, mixed with onions, cilantro, and chili peppers for a refreshing, tangy dish.

Ingredients

Fresh Seafood: The main ingredient is typically fresh fish or seafood, such as shrimp, sea bass, snapper, or a mix of seafood. The freshness of the seafood is crucial for the best ceviche.v
Citrus Juice: Lime or lemon juice is used to "cook" the seafood through a process called denaturation, which changes the protein structure of the fish, giving it a firm texture and opaque appearance.
Vegetables: Common additions include finely chopped onions, tomatoes, and bell peppers for color and crunch.
Herbs: Fresh cilantro is a key ingredient that adds a burst of flavor and freshness.
Chili Peppers: A touch of heat is often added with chopped chili peppers like aji amarillo or jalapeños.
Seasonings: Salt, pepper, and sometimes a hint of garlic or ginger to enhance the flavors.

Russia - Pelmeni: Dumplings filled with minced meat, onions, and spices, typically served with sour cream.

Ingredients

Dough: The dough is made from a basic mixture of flour, water, eggs, and salt, resulting in a smooth and pliable texture.
Filling: The filling typically consists of ground meat, such as beef, pork, or a mixture of both, combined with finely chopped onions, garlic, and seasonings like salt and pepper. Some variations also include a bit of broth or butter for extra juiciness.

Egypt - Koshari: A hearty street food dish made with rice, lentils, pasta, and topped with a spiced tomato sauce and crispy fried onions.

Ingredients

Rice: Steamed white rice forms the base of the dish.
Lentils: Brown lentils are cooked and mixed with the rice, adding protein and earthiness.
Pasta: Small pasta shapes like macaroni or ditalini are added for additional texture and heartiness.
Chickpeas: Cooked chickpeas provide a nutty flavor and more protein.
Crispy Onions: Thinly sliced onions are fried until golden and crispy, adding a delightful crunch.
Tomato Sauce: A tangy and slightly spicy tomato sauce made from tomatoes, garlic, vinegar, and spices.
Garlic Vinegar Sauce: A tangy sauce made from garlic and vinegar, often served on the side to add a burst of flavor.
Spices: A blend of cumin, coriander, and chili powder adds warmth and depth to the dish.

▷ Restaurants

Nearly Half of the World’s Top 50 Restaurants Are in Europe — and Barcelona Has Grabbed the Top Spot
Watch Irish People Try KFC for the First Time.
London Restaurant Ideas
Berlin's Best Local and Traditional Restaurants
Paris's Best Restaurants — and What to Order There
Best of the Best: Restaurant Superlatives
Best Restaurants in America, According to Yelp Gallery.
Best Restaurants in the World.
Best Restaurants in London, U.K.
Best Japanese Restaurants in New York
Best Restaurants in Washington, DC | Washingtonian Magazine
Best New Restaurants in America
The Best Places for Food in Europe
The Very Best Restaurants in Europe
The Most Expensive Restaurants in the World
The World's Costliest Restaurant?
The World’s Largest Underwater Restaurant Opens in Europe
The World's Best Restaurant Is in a Football Stadium
Burger King to Close up to 400 Restaurants in 2023
3 Tokyo Restaurants in the World’s 50 Best Restaurants 2022 List
7 Traditional German Restaurants You Must Try
7 of the World's Most Expensive Restaurants
8 of the Most Expensive Restaurants in the World
8 Top Most Expensive Restaurants in Singapore
10 Most Luxurious Restaurants in the Planet
10 Most Expensive Restaurants in China
10 Most Expensive Restaurants in the World
10 Top Healthiest Fast Food Restaurants.
10 Top Restaurants in Hong Kong
10 Top Most Expensive Restaurants in the World.
15 Most Expensive Michelin-Starred Restaurants in the World
15 Most Expensive Restaurants in the World | cntraveler
15 Most Expensive Restaurants in the World.
16 Best Traditional German Restaurants in Frankfurt
16 Best Traditional German Restaurants in Munich
18 Best Restaurants in Munich for Traditional German Food
20 Most Expensive Restaurants in the World.
29 Best Restaurants in Paris
38 Essential Tokyo Restaurants
38 Essential Osaka Restaurants
38 Essential Restaurants in Paris
40 Most Expensive Restaurants in America
50 Best Restaurants in the World
50 Best Restaurants in the World | Wikipedia
50 Best Restaurants in the World | Eater
50 Best Restaurants in the World | CN Traveller
50 Best Restaurants in the World Ranked | CNBC
50 Best Restaurants Around the World

50 Best Restaurants in Tokyo, Japan
100 Best Restaurants in New York City | Zagat
100 Best Restaurants in New York City
100 Best Restaurants in Paris, France

▷ Traditional Food

Traditional Food.
Traditional Food Around the World.
Traditional Food Around the World with Pictures
Traditional Food Around the World: 30 Famous Dishes You Can Make at Home
Traditional Food Around the World - 50 Famous Dishes You Have to Try
Traditional Foods in Europe
Traditional Foods in Asia.
Traditional Foods in Asia-Famous Food
Traditional Food of Guatemala
Traditional Foods in Mexico
Traditional Mexican Food — A Treat for All the Senses
Traditional Japanese Food: 20 Dishes You Can Try in Japan or at Home
Traditional German Food
Traditional U.S. State Foods & Recipes.
Traditional African Cuisine Menu Ideas
The Traditional Cuisine of Mexico
Taste of Asean: Traditional Food Images from Southeast Asian Countries
Top Traditional Vietnamese Dishes You Need to Try
Top National Dishes by Country.
National Dishes Around the World.
Best Traditional Food in the World
Best Cultural Foods from Around the World
Every European Country's Best Traditional Food
8 Traditional Foods You Have To Try in Hamburg
10 Best Traditional Japanese Foods and Dishes
10 Traditional Singaporean Dishes You Need to Try
10 Traditional Foods to Eat in Belgium.
10 Traditional East Asian Foods That Are Full of Health Benefits
12 Myanmar Traditional Food – Eating My Way Through Burma
13 Top Traditional European Foods
15 Best Traditional German Foods
15 Traditional Dishes to Eat in Germany
15 Traditional Dishes to Eat in Mexico.
15 Traditional Food in Asia
20 Traditional Chinese Food Dishes You Need to Try
20 Traditional Dishes to Try in Germany or at Home
24 Most Popular German Foods (With Pictures)
25 Most Popular German Dishes & Best Traditional Food
25 Most Popular Traditional Dishes to Eat in India
25 Traditional Dishes of Germany
30 Traditional Foods from Around the World
30 Traditional Indonesian Food and Dishes in Indonesia to Try
45 Names of the Best Traditional Dishes of German Food

▷ Food Outlook & Analysis

The State of Food Security and Nutrition in the World: Safeguarding Against Economic Slowdowns and Downturns
Understanding the European Fresh Produce Import Market
Hunger and Water | United Nations
Hunger & Poverty in America
Hunger Statistics & Facts.
Hunger & Health:The Impact of Poverty, Food Insecurity, and Poor Nutrition on Health and Well-Being
World Hunger and Poverty Facts and Statistics
World Hunger Introduction
World Hunger 12 Myths
Facts About Hunger and Poverty in America
Worldwide Food Crisis.
Equality for Women Can Reduce World Hunger.
Malnutrition | UNICEF
Famines - Malnutrition
International Food Issues and Resources.
Nutrition Insecurity and Unhealthy Diets | WHO
Ultra-Processed Food and Drink Products in Latin America
Child Survival: Under-Five Mortality | UNICEF
Poverty Overview | The World Bank
Poverty and Health Brief | The World Bank
Poverty and Food - The Nutrition Puzzle.
Key Findings from the Global Hunger Index
The State of Food Insecurity in the World
Stunting and Wasting | UNICEF
The Fight over the Future of Food.
Will the Free Market End Hunger?.
Benefits of Genetically Modified Crops for the Poor.
Can Biotech Food Cure World Hunger?.
The Myth of India's Vegetarian Elites: A Response to NPR and New York Times.
Scientists, Fishing Fleet Team up to Save Cod — By Listening.
An Introduction to the Basic Concepts of Food Security
Is There a Link Between Poverty and Food Security?
The Negative Effects of Poverty & Food Insecurity on Child Development
The Impact of Poverty, Food Insecurity, and Poor Nutrition on ...
Children, Food and Nutrition - Unicef
Assessment of the Potential Change in Human Health Risk Associated with Applying Inspection to Fish of the Order Siluriformes
The Wrong Obama Gives Tough Talk on Junk Food Marketing to Kids.
Is a Nutritionism Approach to Marketing to Children the Best We Can Do?
Bad Day for Bacon: Processed Meats Cause Cancer, WHO Says.
Providing Bulk Foods During the COVID-19 Pandemic
Global Food Losses and Food Waste - Extent, Causes and Prevention
An Epic Food Journey in the Arctic Circle
Should You Trust Food Studies?.
Leading Rice Export Countries.
Crime Rate Has Risen as People Fight for Food.
Price Volatility Adds to Worry on U.S. Farms.
Scientists Discover a 6th Taste — And It's Quite a Disgusting Mouthful.
High Fiber Foods List.
High Fiber Foods List - Items for a Grocery List
High-Fiber Foods. | Mayo Clinic
High-Fiber Foods. | WebMD
Spicy Foods: To Eat, or Not To Eat
Spicy Foods and Your Health
Beware of Fake Foods.
Wisconsin Food Code
A High Price for Healthy Food.
Consumption of Spicy Foods and Total and Cause Specific ...
Confronting a Shortage of Eggs, Bakers Get Creative with Replacements.
Counterfeit Duck Confit: All of the Flavor, Without the Labor.
Mastering the Art of Eating With Your Hands.
Is Hummus Good for You?.
Whole Grains: Benefits, Nutrition, and Facts
Sorting Out Benefits of Fish and Mercury Risks.
Warning: Multi-State E. Coli Outbreak Linked to I.M. Healthy SoyNut Butter.
The Skinny on Sugars and Sweeteners | Forbes
The Skinny on Sugar and Sweeteners
The Skinny on Sweeteners
All of the Nutritional Facts You Need to Know About Sugar
Sugar 101
Get the Facts: Added Sugars
The Sweet Danger of Sugar | Harvard Health
Eat Less Saturated and Trans Fats.
High Protein Foods List
High-Calorie, High-Protein Diet
Protein Content of Common Foods
Food for the Soul: Feasting and Fasting in the Spanish Middle.
Food and Drink Strategy (2018 – 2023) in Ireland.
Food and Drink Prohibitions.
Food Prices and Supply.
Food Can Be Both Delicious & Healthy
Food and Water Safety.
Foods: High Calorie and High Protein Ideas
Food | National Geographic Society.
Agriculture and Food News.
Medicinal Food News.

▷ Fruits: News, Info & Facts

Abiu	Açaí	Acerola	Ackee
African Cucumber	Apple	Apricot	Avocado
Banana	Bilberry	Blackberry	Blackcurrant
Black Sapote	Blueberry	Boysenberry	Breadfruit
Buddha's Hand	Cactus pear	Canistel	Cempedak
Cherimoya	Cherry	Chico fruit	Cloudberry
Coco De Mer	Coconut	Crab Apple	Cranberry
Currant	Damson	Date	Dragonfruit
Black Sapote	Blueberry	Boysenberry	Breadfruit
Durian	Egg Fruit	Elderberry	Feijoa
Fig	Finger Lime	Goji berry	Gooseberry
Grape	Grapefruit	Grewia Asiatica	Guava
Hala Fruit	Honeyberry	Huckleberry	Jabuticaba
Jackfruit	Jambul	Japanese Plum	Jostaberry
Jujube	Juniper berry	Kaffir Lime	Kiwano
Kiwifruit	Kumquat	Lemon	Lime
Loganberry	Longan	Loquat	Lulo
Lychee	Magellan Barberry	Mamey Apple	Mamey Sapote
Mango	Mangosteen	Marionberry	Melon
Cantaloupe	Galia melon	Honeydew	Mouse Melon
Musk Melon	Watermelon	Miracle Fruit	Monstera Deliciosa
Mulberry	Nance	Nectarine	Orange
Blood Orange	Clementine	Mandarine	Tangerine
Papaya	Passion Fruit	Pawpaw	Peach
Pear	Persimmon	Plantain	Plum
Prune	Pineapple	Pineberry	Plumcot
Pomegranate	Pomelo	Purple Mangosteen	Quince
Raspberry	Salmonberry	Rambutan	Redcurrant
Rose Apple	Salal Berry	Salak	Satsuma
Shine Muscat	Sloe	Soursop	Star Apple
Star Fruit	Strawberry	Surinam Cherry	Tamarillo
Tamarind	Tangelo	Tayberry	Ugli Fruit
White Currant	White Sapote	Yuzu

List of Fruits | Wikipedia
List of Fruits
List of Fruits and Vegetables
Healthy Fruits & Calorie Chart.
Asian Fruits
Incredible Fruits and Vegetables Unique to Southeast Asia
The Exotic Fruits in Southeast Asia
The Many Weird Fruits of Southeast Asia
The Origin of Cultivated Fruits and Vegetables
The European Market Potential for Exotic Tropical Fruit
The Resurgence of Venice's Prized Dorona Grape
Fruits from A-Z
Fruit Trees from Europe
Fruits in Medieval Europe
Fruits in South America
Fruit of South America
Fruits of Southeast Asia, Part 1 and Part 2
Fruits in Southeast Asia
Fruits of South-East Asia
Fruit in Thailand
Rarest Fruits in the World
Top Rare Fruits in the World that You Should Know About
Korean Fruits
Top Fruits in Vietnam
Popular Fruit Vegetables in Southeast Asian Cooking
Amazing Fruits to Try in Thailand
Seasonal Fruits in India & Benefits
Japanese Persimmon
This Bunch of Grapes Just Sold for $11,000 in Japan
Seasonal Fruit and Vegetable Chart for South Africa
Most Expensive Fruit: Yubari King Melon
Most Popular Fruits in the World
The Most Popular Fruits in America
The Most Expensive Fruits in the World
The Most Delicious Fruits | Ranker
The Most Delicious Tropical Fruits of Vietnam [with Photos]
The Most Delicious Fruits
The Most Mind-Blowing Food Facts
The World’s Most Expensive Fruits that Are Worth the Price
Exotic Fruits of South America: The Unknown Flavors
European Fruits
Colombian Fruits
African Fruits
Seasonal Fruit and Vegetables in South Africa
Discover the Exotic and Nutritious Fruits of East Africa's Tanzania
An Overview of the Mexican Blueberry Industry
Vegetables and Fruits.
5 Incredible Benefits of Fruits.
5 Most Expensive Fruits That Are Made in Japan`
5 Most Popular Indian Fruits
6 Southeast Asian Fruits to Love
6 Incredibly Rare Fruits From Around the World
6 Most Popular African Fruits
7 Most Popular Chinese Fruits
7 Most Expensive Fruits in Japan
7 Top Healthy Nuts
10 Rare Fruits in India
10 Rarest Fruits You Probably Haven't Even Heard of
10 Rarest Fruits from Around the World and Where to Find Them
10 Amazing Native African Fruits to Enjoy & Ways to Eat Them
10 Top Rare Fruits in the World
10 Top Rarest Fruits to Try/a> From Around the World

10 Top Most Delicious Fruits
10 Top Most Delicious and Tastiest Fruits in the World | Amazing Planet News
10 Top Most Delicious and Tastiest Fruits in the World
10 Top European Countries by Fruit and Vegetable Consumption
10 Most Expensive Fruits, Melons, and Berries Grown in Japan
10 Most Expensive Asian Fruits
10 Most Popular Southeast Asian Fruits (Types and Products)
10 Most Poisonous Fruits in the World
10 Must-Try Native Fruits from Japan
10 Must Try Fruits + 1 Weird Fruit to Avoid
10+ Incredibly Delicious Fruits in Korean
13 Delicious Fruits and Vegetables Unique to Southeast Asia
13 Fantastic Fruits of Vietnam
13+ Expensive Japanese Fruit You'll Find in Japan
14 Favorite Asian Fruits Americans Probably Wouldn't Recognize
15 Most Expensive Fruits in the World
15 Most Delicious Venezuelan Fruits
15 Mexico Fruits that You Should Try While Visiting
15 Fabulous South American Fruits
15 Tasty Fruits of Vietnam
15 Chinese Fruits and Their Health Benefits
15+ Best Asian Fruits
17 Southeast Asian Fruits
17 Incredibly Heart-Healthy Foods
17 Tropical Fruits You Need to Try in Ecuador
19 African Fruits You Need to Try
20 Top Fruits and Vegetables Sold in the U.S.
20 Amazing Thai Fruits
20 Peruvian Fruits
20 African Fruits You Need to Try
20 African Fruits With Pictures You Need to Try
21 Foods That Can Save Your Heart
21 Awesome South American Fruits You've Never Heard of
21 Exotic Fruits Around the World
23 Best Fruits (Types and Products) in Asia
25 Exotic Asian Fruits ...
25 Rare Fruits that Are Almost Impossible to Find
25 Popular Traditional African Foods
25 Healthy Fruits and Their Benefits.
25 Healthy Fruits: Blueberries, Apples, Cherries, Bananas ...
27 Most Popular Chinese Fruits
30 Popular Asian Fruits to Try
33 Asian Fruits to Taste.
33 Yummy Asian Fruits You Should Try in Asia.
38 Most Common Types of Fruits.
40 Exotic Fruits From A to Z (With Photos!)
45 Top Exotic Asian Fruits You Need to Try
45 Types of Fruit
50 Most Popular Fruits in the World
51 Weird Vegetables You’ve Never Seen Before
71 Top Fruits (Types and Products) in Europe
75 of the Healthiest Fruits Ranked from Best to Worst
76 Most Popular Asian Fruits and Vegetables
77 Weird Exotic Fruits You Didn't Know Existed.
84 Best Fruits in the World
98 Exotic Fruits from Around the World
600 Fruits from A to Z
$27,000 Melons? Japan's Luxury Fruit Obsession

▷ Foods: Recipes

Recipes
Authentic German Recipes
Food, Drinks, and Recipes for Parties.
Keep the Beat Recipes: Deliciously Healthy Dinners
Breakfast in Bed Is Easy to Pull off with These 19 Recipes.
Filipino Beef Steak Recipe
Bistek Tagalog Recipe (Beefsteak)
Beef Recipes
Beef Kabobs Recipe
Beef Steak Recipe
Beef Tenderloin Roast Recipe With Garlic and Rosemary Recipe
Mom's Roast Beef Recipe
Oven Braised Beef Roast Recipe
Easy Roast Beef Recipe
Roasted Okra Recipe
Roasted Beef Tenderloi Recipe (video)
Roasted Beef Tenderloin Recipe
Roasted Brussel Sprouts Recipe
Roast Beef with Gravy Recipe
Saturday Afternoon Oven Pot Roast Recipe
Sunday Roast Beef and Gravy Recipe
Balsamic Roasted Beef Recipe
Perfect Pot Roast (So Tender & Flavorful!) Recipe
Herb-Crusted Roast Beef with Horseradish Cream Recipe
Garlic Brown Butter Beef Tenderloin Recipe
Garlic Brown Butter Roasted Beef Tenderloin Recipe
Garlic Roasted Beef Tenderloin Recipe
Garlic Butter Steak Bites Recipe
Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter Recipe
Ribeye Roast (Tender and Juicy) Recipe
Tender Pot Roast Recipe
Chicago Italian Beef Recipe
Best Roast Beef Recipe
Best American Recipes.
Best Vegetarian Recipes
Best Roast Beef Recipe
Best Mongolian Beef Recipe
Creamy Mushroom Beef Chuck Roast Recipe
Oven-Baked Beef Back Ribs Recipe
Old-Fashioned Beef Stew Recipe
Top Round Roast Beef Recipe
Top Rated and Reviewed Recipes.
Green Mountain Grills Recipes
Pretzel Dough Recipe.
Bella's Recipe.
Stone Bowl Recipe.
Traditional Recipes from Around the World to Make at Home
Recipe for Beef Tenderloin Roaste
Recipes | American Heart Association
Recipes | Cooking Matters
Recipes | Food52
Recipes, Dinners and Easy Meal Ideas | Food Network
Recipes for Dinner
Tasty Recipes for People with Diabetes and Their Families
Keep the Beat Recipes: Deliciously Healthy Dinners
All-Time Best Dinner Recipes.
Easy & Delicious Budget-Friendly Recipes
All Sorts of Easy, Healthy & Delicious Recipes
Sauces Recipes | BBC
Sauces Recipes.
Healthy Seafood Recipes
Vegan Dessert Recipes
Cheese Fondue Recipe.
Water Spinach Crêpes with Coconut Cream Sauce Recipe.
Rustic Pinto Bean Chili Recipe.
Thai Red Curry Recipe.
Authentic Vietnamese Food & Recipes
Healing Yellow Split Pea Soup.
Healthy Vegetarian Refried Beans Recipe.
Pomegranate Orange BBQ Sauce Recipe.
Chicken Cacciatore with Chickpeas and Roasted Sweet Potato Mash Recipe.
Teriyaki Chicken with Miso Japanese Eggplant Recipe.
Blueberry and Nectarine Dessert Pierogi Recipe.
Portuguese Piri Piri Pepper Whiskey Hot Sauce Recipe.
Chicken Korma Recipe.
Tuna Casserole Recipe.
6 Easy Vietnamese Recipes You Can Make at Home
7 Healthier Recipes for Your Memorial Day Cookout.
7 Broccoli Recipes That Prove It's Way More Than a Boring Side Dish.
7 Recipes from "Sugar Detox Me" That Will Convince You to Eat More Mushrooms.
10 Most Popular Recipes
10+ African Food Recipes
13 Best Recipes I Cooked
13 Best Sauce Recipes
13 Recipes That Make Flower Waters Worth Buying
14 Easy Vietnamese Dinner Recipes
15 Traditional American Recipes.
16 Authentic Vietnamese Recipes for a True Taste of Nam
17 Ultimate Top Authentic German Recipes
20 African Recipes to Try at Home
21 Simple Vietnamese Recipes
21 (Not-Boring) Chicken Breast Recipes Made for Meal Prep.
24 Best African Recipes
25 Comfort Foods and Recipes.
25 Simple Vietnamese Vegetarian Recipes
25 Healthy Cookout Recipes
26 Best Sauce Recipes
26 Best Authentic Vietnamese Recipes
30 Street Food Recipes from All Around the World
30 Street Food Recipes from Around the World
30+ Traditional African Food Recipes
31 Recipes That Prove Fresh Herbs Make Everything Taste Better.
35 of the Best Street Food Recipes to Make at Home
40 Classic German Recipes You Need to Try at Least Once!
43 Old-World German Recipes Worth Trying Today
45 Healthy Vegetarian Recipes
50 Most Popular Traditional Asian Recipes
50 Best Authentic Mexican Food Dishes (With Recipes).
52 of the All-Time Best Southern Comfort Food Recipes.
55 Most Insanely Delicious Recipes.
60+ Traditional Mexican Food - Authentic Mexican Recipes
80 Authentic Mexican Recipes.
95 International Recipes to Make When You're Craving Global Cuisine
100 Dinner Recipes - Best Ideas for Dinner
117+ Traditional Dishes from Around the World: Best Recipes

▷ Foods: Guides, Tips & Review

Food Guidelines.
Safe Minimum Internal Temperature Chart | USDA

MEAT	Rare	Medium Rare	Medium	Medium Well	Well Done
Ground Beef			160F/71C
Beef	125F/52C	140F/60C	150F/66C	160F/71C	165F/74C
Pork			160F/71C	165F/74C	170F/77C
Veal	125F/52C	140F/60C	150F/66C	160F/71C	165F/74C
Lamp	140F/60C	145F/63C	160F/71C	165F/74C	170F/77C
Ground Poultry			165F/74C
Poultry			165F/74C
Chicken			165F/74C
Fish			145F/63C

Everything You Need to Know About Meat Temperatures When Cooking at Home
Red Meat Guide

Beef

Pork

Processed Meats

Hot Dogs & Food Safety
Jerky
Sausages and Food Safety

Lamb, Rabbit and Goat

Poultry Guide

General

Chicken

Turkey

Eggs Guide

Mindful Eating 101 - A Beginner's Guide
An Illustrated Guide to Philly’s 8 Essential Vegan Dishes
The Forager's Guide to Wild Foods
Spring Dining Guide: DC Restaurants
Dietary Guidelines for Americans.
Dietary Guidelines for Americans | health.gov
A Guide to Period Food.
A Guide to English Food and Drink.
A Guide to All the Cuts of Beef
A Guide to Tropical Fruit in South America
A Guide to Eating Vietnamese Fruits
Guide to Traditional Puerto Rican Dishes
Guide to the Best Street Food Around the World
Guide to the Best Places to Eat in Paris, France
The Ultimate Guide to German Food: 30 Traditional Dishes You Must Try
An Italian Guide to Olive Oil
Bangkok Michelin Restaurants Guide
Food & Drink: A Travelers Best of Guide.
Healthy Food Pantry Guide
A Fresh Guide to Healthy Summer Eating
World Cuisine Guides
A French Culinary Icon's Guide to Paris' Restaurants
The Spicy Lover’s Guide to the Globe: A List of Every Spicy Food
An Eater's Guide to Dining in Las Vegas
Beginners Basic Cooking Skills – A Cooking Guide.
Tudor Dining: A Guide to 16th-Century Food & Status.
Eating Europe's Guide to the Top 15 Foodiest Cities in Europe
Dining Out Guide - Order Healthy and Think Healthy
An Illustrated Guide to Tender Steaks
Beef Vs Steak - Detailed Guide For Beginners
Types of Peas - Complete List and Guide
Preparation Guide - Steak & Chop Cooking Chart
Ultimate Guide to Protein.
The Ultimate Healthy Summer Barbecue Guide from Appetizers to Dessert
The Ultimate Healthy Summer Barbecue Guide
The Ultimate Guide to Sourdough Bread.
The Ultimate Guide to Cookie Swaps.
The Ultimate Guide to Intermittent Fasting.
The Vegetarian Diet: A Beginner's Guide and Meal Plan
Heart-Healthy Foods: What to Eat and What to Avoid
Health Experts Offer Tips to Avoid Food-Related Illnesses.
Healthy Cooking Tricks.
Healthy Eating Tips for HIV.
Food Tips & Recipes
Nutrition Tips for a Healthy Brain.
Pasta Facts and Tips
Best Food Recipes - Cooking Tips and Drink Ideas.
The Best Ways to Cook Tri-Tip Steaks So They Are Tender
The Best Food and Drink Tips for Flat Abs.
The Diabetes Diet: Healthy Eating Tips.
Tips for Cooking Grassfed Beef

Tips for Eating in India - Dos and Don'ts of Indian Food
Food Tips for People with Diabetes.
Food Critic, Washington, D.C - Tom Sietsema
Jen Reviews:
- Dark Chocolate Mousse with Espresso.
- Grilled Piri Piri Sardines on Crusty Bread.
- Chocolate Babka with Mixed Nuts.
Useful Information About Recipes and Cooking Tips
3 Types of Peas and Growing Guide
3 Ways to Cook Sirloin Tips
4 Tips to Get Accurate Reading with ThermoPro Thermometer
5 Care Tips to Prolong ThermoPro TP-18 Life
5 Food Tips for Camping and Hiking.
6 Tips for Picnic Food Safety.
6 Tips for a Healthy Sandwich.
8 Simple Fudge Recipes You Can Make in the Microwave.
8 Fun Recipes for the Stir-Crazy, Dog Days of Winter.
8 Tips for Healthy Eating.
10 Healthy Lifestyle Tips for Kids.
10 Tips: Make Better Food Choices.
12 Tips for Eating in India.
20 Tips to Eat Healthy When Eating Out.
20 Best Bets and More Tips (French Quarter Fest Food Guide).
22 Unexpected Recipes You Can Make on the Grill.
25 Simple Tips to Make Your Diet Healthier.

How, Who, What, When, Where, Which & Why

Food (Video)

Food Around The World (Video)

Famous Chefs

Jean-Georges Vongerichten

▷ International Food Composition Directory

Nutritional Calculator

Enter the amount (in pounds) of the following food put in your salad - Leave blank if non-applicabe: (Use the table below for necessary conversion.)

Food	Amount
Alfalfa-Sprouts	lbs
Amaranth	lbs
Apple-Raw-W/Skin	lbs
Broccoli	lbs
Cabbage	lbs
Cantaloupe	lbs
Carrots-Baby	lbs
Chard-Swiss	lbs
Chicory	lbs
Collards	lbs
Corn-Sweet	lbs
Dandelion	lbs
Endive	lbs
Figs	lbs
Grape Leaves	lbs
Grapes-American	lbs
Grapes European	lbs
Jimaca	lbs
Kale	lbs
Kelp	lbs
Lambs Quarters	lbs
Lettuce-Iceberg	lbs
Lettuce-Loose-leaf	lbs
Lettuce-Romaine	lbs
Mango	lbs
Mustard-Greens	lbs
Prickly Pear-Fruit	lbs
Prickly Pear-Pads	lbs
Pumpkin	lbs
Pumpkin Leaves	lbs
Pumpkin Flowers	lbs
Spinach	lbs
Strawberries	lbs
Tomato-Ripe	lbs
Yam	lbs
Watercress	lbs
Zucchini	lbs

Substance	Amount
Calories
Protein	g
Carbohydrates	g
Dietary Fiber	g
Calcium	mg
Phosphorous	mg
Vitamin A	IU
Vitamin C	mg

Weight Conversion

Enter the value and unit:

This is equivalent to:

▷ Calcium & Calories

Daily Fiber
Recommended Fiber Intake

AGE	AVERAGE DAILY CALORIES	FIBER INTAKE (grams)
CHILDREN	-	-
1-3	1,404	19
4-8	1,789	25
FEMALE	-	-
9-13	1,910	26
14-18	1,901	26
19-30	1,791	25
31-50	1,694	25
51-70	1,536	21
70+	1,381	21
MALE	-	-
9-13	2,265	31
14-18	2,840	38
19-30	2,818	38
31-50	2,554	38
51-70	2,162	30
70+	1,821	30

▷ Calorie Calculator

High Fiber Food List

FRUIT	AMOUNT	FIBER (grams)
Apples	1 medium	5.00
Apricot	3 medium	0.98
Apricots (dried)	5 pieces	2.89
Banana	1 medium	3.92
Blueberries	1 cup	4.18
Cantaloupe (cubes)	1 cup	1.28
Figs, dried	2 medium	3.74
Grapefruit	1/2 medium	6.12
Orange (navel)	1 medium	3.40
Peach	1 medium	2.00
Peaches (dried)	3 pieces	3.18
Pear	1 medium	5.08
Plum	1 medium	1.00
Raisins	1.5 oz box	1.60
Raspberries	1 cup	8.34
Strawberries	1 cup	3.98

VEGETABLES	AMOUNT	FIBER (grams)
Avocado (fruit)	1 medium	11.84
Beets (cooked)	1 cup	2.85
Beet (greens)	1 cup	4.20
Bok Choy (cooked)	1 cup	2.76
Broccoli (cooked)	1 cup	4.5
Brussels Sprouts	1 cup	2.84
Cabbage (cooked)	1 cup	4.20
Carrot	1 medium	2.00
Carrot (cooked)	1 cup	5.22
Cauliflower (cooked)	1 cup	3.43
Cole Slaw	1 cup	4.00
Collard Greens (cooked)	1 cup	2.58
Corn (sweet)	1 cup	4.66
Green Beans	1 cup	3.95
Celery	1 stalk	1.02
Kale (cooked)	1 cup	7.20
Onions (raw)	1 cup	2.88
Peas (cooked)	1 cup	8.84
Peppers (sweet)	1 cup	2.62
Pop Corn (air-popped)	3 cups	3.60
Potato (baked w/skin)	1 medium	4.80
Spinach (cooked)	1 cup	4.32
Summer Squash (cooked)	1 cup	2.52
Sweet Potato (cooked)	1 cup	5.94
Swiss Chard (cooked)	1 cup	3.68
Tomato	1 medium	1.00
Winter Squash (cooked)	1 cup	5.74
Zucchini (cooked)	1 cup	2.63

CEREAL, GRAINS, PASTA	AMOUNT	FIBER (grams)
Bran Cereal	1 cup	19.94
Bread (whole wheat)	1 slice	2.00
Oats (rolled dry)	1 cup	12.00
Pasta (whole wheat)	1 cup	6.34
Rice (dry brown)	1 cup	7.98

BEANS, NUTS, SEEDS	AMOUNT	FIBER (grams)
Almonds	1 oz	4.22
Black Beans (cooked)	1 cup	14.92
Cashews	1 oz	1.00
Flax seeds	3 tbs	6.97
Garbanzo Beans (cooked)	1 cup	5.80
Kidney Beans (cooked)	1 cup	13.33
Lentils (red cooked)	1 cup	15.64
Lima Beans (cooked)	1 cup	13.16
Peanuts	1 oz	2.30
Pistachio	1 oz	3.10
Pumpkin Seeds/Pepita	1/4 cup	4.12
Soybeans (cooked)	1 cup	7.62
Sunflower Seeds	1/4 cup	3.00
Walnuts	1 oz	3.08

Popular Recipes

Supermarkets

.............Site Index: | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | # |

Food & Drinks News on eMacromall.com