Last Update 23:27
Tuesday, 18 June 2019
Food
For the last days of Ramadan and after the end of the month-long Muslim fast, Tabali is a destination to consider
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
Ahram Online talks with renowned Egyptian chef El-Sherbini about his cooking, ethics in the kitchen, and his delicious, mouth-watering recipes
Ahram Online delves into the Ritter Chocolate world, its history, marvels and importance to Germans
The unpresumptuous bistro is a perfect destination for a mix of Egyptian and intercontinental cuisine
The lure of a pub, the dishes of a restaurant, and a midnight band is what Tia Maria offers customers
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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.
About one-third of the food produced worldwide each year, around 1.3 billion tonnes, is wasted or lost, according to the United Nations Food and Agriculture Organisation.
A cafe in London is taking barista art to a new level by giving customers the chance to sip on their own self-portraits
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