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Ever wondered why some recipes – mostly meat-based – are better “the day after”? Here's the scientific reasons why certain dishes should be left to "rest."
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Mushroom is the real “safe and organic” food.
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Yên Bái forest is not only rich in fauna and flora but also abundant in specialites, such as rare bamboo shoots locally known as măng Sặt (finger bamboo shoots) and nhộng ong rừng (the chrysalis of forest wax baby bees).
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Cédric Grolet from the Le Meurice restaurant in Paris has been picked as the world’s best patissier by Les Grandes Tables du Monde.
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Nominated best chef of the year by Le Chef magazine in 2015 and crowned with the best dessert by the Lebey Guide in 2016, it was inevitable that French patissier Cédric Grolet would exit 2017 with another accolade in hand.
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Ly Son island in Quang Ngai province is so well known from all over the country about its single garlic cloves, a famous specialty because of its flavor, healing ability, and also its ridiculously high price on markets.
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Who doesn’t love watching films, documentaries, and TV shows about food?
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Long hours, high pressure and facing the heat from a hot stove are common in the F&B industry, but these women show they have what it takes to power through and get to the top.
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Any gourmet worth his salt knows that side-dishes are crucial value additions to most meals, and some of them are so tasty that they are as important, if not more so, than the main dish.
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People on plains have been always attracted by mysterious highlands not only because geographic differences have created different specialties but also geographic difficulties have prevented highland people to reach modern trends of the civilized society so basically.