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Food and wine pairing are aimed to balance tastes and not to consume the taste of the other. The fundamental of tasting wine lies that when you sip in red wine after biting into the poultry bit, you should feel the taste of the wine and not that of the…

Though the Spittoon blogger took it from Slater’s diaries, roasted Partridge looked tempting and the seasoning that went into it, made it worth indulging. Crushed juniper berries added flavor to the butter-smeared birds when it smoldered in the…

Call it ‘Pasta’ or ‘Noodles’, both Italian and Chinese identify themselves with this long, elastic fibrous strand of flour and water. This food-stuff is as old as the Italian civilization itself – now that we are taking into account the Italian…

The fast food joints are more into serving coffee, to cater to the demands of 80 percent of the Americans, who line up at gas stations and coffee houses for a cup of instant coffee. Coffee joints are all twitched up for King Burger’s new coffee line – BK.

Luc Boivin of the Fromagerie Boivin in La Baie, Quebec, hasn’t given any explanation to the Canadian Food Inspection Agency about submerging the cheese under water. The changes that takes place in the phase of aging cheese is not backed by any…

Food blogger Kiplog didn’t plan it out…she only had a bit of information about the longevity and the taste of Mutsu apples from Evanston farmer’s market. The best part of her discovery is that she is going to work it out again with tenderloin pork…

Kathryn Martyn in her article, “Good Food/Bad Food: What’s Left to Eat?” has made choices easy. Unwillingly though she named it, “The Common Sense Diet” to go with the Atkins and the South Beach diet. She doesn’t go with the recommendations of…

The Premium Vodka, which has now taken the American distillaries in a swing, is now distilled through soybeans and coconut-activated carbon. But there are strings attached.
It’s all about behaving like a “gentleman” with Vodka. The culture of raising…

Sweet and sour are not the only flavors of Chinese cooking. The spices that goes into the ‘flavor potting’ are quite common. But fennel seeds, star anise, cinnamon stick, peppercorns and cloves give out a distinct flavor of their own. This is becauce…

The science of using bread as a utensil in Ethiopia is linked to the nutrients present in that ‘plate of bread’. This edible utensil soaks up the essential juices of vegetable and meat stews. This is transferring the real taste into another domain…