Last Update 22:51
Tuesday, 15 October 2019
Food
Lilianne Issa talks about environment awareness as part of the evolution of the century-old patisserie business
Chef Zeinab Mustafa reveals some of the secrets of Moroccan cuisine to Ghada Abdel-Kader
Microdocodon is the earliest-known creature whose hyoid bones in the throat are configured as in modern mammals.
Going Italian at Heliopolis
1919 in Egypt was as much about the hallmark chocolate brand Corona as political revolution, writes Dina Ezzat, in search of a taste that has lasted 100 years
For the last days of Ramadan and after the end of the month-long Muslim fast, Tabali is a destination to consider
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Cutting back on red and processed meat brings few if any health benefits, according to a review of evidence drawn from millions of people
Eggplants are a bundle of marvels and health benefits, and methods of cooking them are endless
A project with patients with cancer and other ailments and with a group scientists and experts to create a cocoa flavor that the patients experience through their own memories.
Researchers are also looking into using cockroach extract in beauty masks, diet pills and even hair-loss treatments.
Aziza Sami writes on the culinary discoveries to be made in a mediaeval Egyptian cookbook
Tucked away in a mediaeval Spanish square, an unconventional restaurant is training refugees and telling their stories, hoping to change the lives of migrants and how people see them.
All three top slots were taken by European eateries.
Priced at 7,728 euros ($9,489) and covered in edible gold, the chocolate has a filling of saffron threads, white truffle, vanilla from Madagascar and gold flakes.
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