Dubai chocolate typically refers to the city’s signature camel‑milk chocolates, pioneered by the Al Nassma brand in 2008. Seeking to combine a taste of the region’s heritage with luxury confectionery, a group of Emirati entrepreneurs and Austrian chocolatiers created what...
Quiche’s versatile nature makes it equally at home as a light lunch, an elegant brunch centrepiece or a comforting evening supper. Its rich, custardy filling and crisp pastry provide a perfect canvas for a wide array of accompaniments, from bright...
The martini’s precise beginnings are shrouded in cocktail lore, but the dirty martini emerged as a natural variation in the mid twentieth century when bartenders began experimenting with brine from olive jars to accentuate the classic gin and vermouth blend....
The flat white is a coffee drink that originated in Australia or New Zealand during the 1980s. Baristas in Sydney and Wellington experimented with bringing together the strength of espresso and the creaminess of micro‑foamed milk. By steaming milk to a...
The corndog was born in mid twentieth century America as a convenient way to enjoy a hot dog at fairs and carnivals while keeping hands clean. Although several stories claim to be the first, one popular account places its invention...
All purpose flour is a versatile, medium‑protein flour designed to serve many baking needs. In the United Kingdom it is more commonly known as plain flour, typically milled from a blend of high and low protein wheats. Until the 1960s...
Fromage frais, literally “fresh cheese” in French, has its roots in the rustic cheesemaking traditions of northern France and Belgium. Unlike aged cheeses crafted for long preservation, fromage frais emerged as a simple way to transform the day’s surplus milk...
The frappé traces its beginnings to a rainy afternoon in Thessaloniki in 1957 when a Nestlé representative named Dimitris Vakondios experimented with mixing instant coffee and cold water in a shaker. He discovered that the resulting frothy beverage was both...
A truffle is a prized edible fungus known for its extraordinary aroma and flavour. Unlike mushrooms that grow above ground, truffles form underground in symbiosis with the root systems of certain trees such as oak, hazel and beech. Their reputation...