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Food, Drinks & Tips
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Culinary Encyclopedia
Food & Drinks Tips Team
Mar 218 min read
16 TYPES OF SALT AROUND THE WORLD
In this article, we'll explore 16 distinct types of salt from around the world, highlighting their unique characteristics, origins, and...
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Food & Drinks Tips Team
Mar 216 min read
SALT THROUGH THE AGES, AN ODYSSEY OF FLAVOR AND SCIENCE
The salt that we know and use in the kitchen is actually the mineral salt Sodium Chloride, found abundantly in nature, either in underground
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Food & Drinks Tips Team
Mar 131 min read
RYE, AN ANCIENT GRAIN
Rye is considered an ancient grain due to its long history of cultivation and use in human food. Its origin dates back thousands of years,..
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Food & Drinks Tips Team
Mar 132 min read
SPELT, AN ANCIENT GRAIN
Also known by its scientific name Triticum spelta, Spelt is an ancient grain belonging to the same family as common wheat.
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Food & Drinks Tips Team
Mar 95 min read
MAILLARD REACTION
The Maillard reaction is a complex process that occurs when amino acids (derived from proteins) react with reducing sugars in the presence..
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Food & Drinks Tips Team
Feb 292 min read
BISCUIT BASE PIE CATALOG
The growing popularity of biscuit base has brought a new dimension to the art of confectionery, allowing a diverse range of sweet pies to...
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Food & Drinks Tips Team
Feb 264 min read
CANNED FOOD AND THE UPCYCLING FOOD
Canned food offersconvenience, shelf stability, and nutritional value around the world. Despite its long shelf life, canned food expires...
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Food & Drinks Tips Team
Feb 266 min read
DIFFERENCE BETWEEN THE PIZZAS AROUND THE WORLD
Italian pizzas represent a wealth of flavors, textures and culinary traditions that delight palates around the world.
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Food & Drinks Tips Team
Feb 2618 min read
ORGANIC MATTER: PROTEIN
Proteins are the building blocks of muscles, skin, hair, nails, bones and other tissues in the body. They are essential for the growth
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Food & Drinks Tips Team
Feb 253 min read
WHAT IS CREATINE AND WHAT IS ITS FUNCTION IN THE BODY?
Creatine is an organic molecule produced by the body and composed of three amino acids: arginine, glycine and methionine
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Food & Drinks Tips Team
Feb 254 min read
ANIMAL PROTEIN VS. PLANT PROTEIN
The choice between animal and plant proteins is an important aspect of diet, with implications for individual health and environment.
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Food & Drinks Tips Team
Feb 254 min read
PROTEIN, THE SECRET OF LIFE
Proteins are the key group for life as we know it. To understand the role that proteins have in our lives, let's go back to the beginning
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Food & Drinks Tips Team
Feb 246 min read
ORGANIC MATTER: CARBOHYDRATES
Carbohydrates play a pivotal role in gastronomy, serving as the backbone of many culinary creations worldwide.
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Food & Drinks Tips Team
Feb 2411 min read
ORGANIC MATTER: VITAMINS
Vitamins are essential nutrients for the proper functioning of the human body, but they can be divided into two main groups
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Food & Drinks Tips Team
Feb 215 min read
BLUE CHEESES AND THE PENICILLIUM ROQUEFORTI
Penicillium roqueforti is a type of fungus used in the production of blue cheeses, such as Roquefort, Stilton and Gorgonzola.
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Food & Drinks Tips Team
Feb 203 min read
CAKES CATALOG
Since ancient times, cakes have been symbols of celebration and communion, playing important roles in social and cultural rituals
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Food & Drinks Tips Team
Feb 202 min read
PANCAKES AND CREPES CATALOG
Pancakes and crepes are two delights of world cuisine, cherished for their versatility, simplicity, and delicious taste.
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Food & Drinks Tips Team
Feb 205 min read
PASTA & NOODLE UNIVERSE: TYPES, SIZES AND SHAPES
In addition to traditional Italian pastas, some Asian countries also practice this art through noodles.
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Food & Drinks Tips Team
Feb 192 min read
PHYLLO DOUGH CATALOG
Phyllo pastry is a delicate and versatile dough that has been a staple in Mediterranean and Middle Eastern cuisines for centuries.
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Food & Drinks Tips Team
Feb 191 min read
PÂTE FEUILLETÉE: CATALOG
Puff pastry, also known as Pâte Feuilletée, is a classic French culinary technique that results in a delicately layered and crispy texture.
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