Kitchen sanitation means keeping the kitchen and the objects in it clean in order to prevent illness. In a kitchen, this is important since food is easy to contaminate with germs. Aside from keeping a kitchen clean, it is important to maintain kitchen safety. Safety, in a kitchen, means fostering habits that limit risks and prevent harm or injury.

Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing.Plant-based sweeteners such as sugar are not considered spices.

Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.

The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin,it is believed that saffron originated in Iran

It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, together with wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.

One of the many species of the genus Tuber. In addition to Tuber, over one hundred other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, and Leucangium.[1] These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including Rhizopogon and Glomus. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots

In Canada, Thanksgiving is celebrated on the second Monday in October. It has roots in both European farming festivals and the Indigenous practice of giving thanks for the fall harvest. Common traditions include gathering with family and friends for a meal, which typically features turkey, stuffing, potatoes, cranberry sauce, pies, and other dishes. It's also a time for reflecting on what we're thankful for.

The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco

The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of Northern Italian (to a lesser extent, the Central Italian one, e.g. Tuscany), Swiss, Southern French, Slovenian cuisine and, due to Italian settlers, the Latin American one. It is often mistaken for the Slovene-Croatian food named žganci.[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition

The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.

Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.

Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices.The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.

Breadsticks, also known as grissini, grissino or dipping sticks are generally pencil-sized sticks of crisp, dry baked bread that originated in Piedmont, a region of Italy. There is also a soft-baked breadstick version popular in North America.

Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough. While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside Italy.

it is a style of pizza, also called pizza bianca white pizza. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.

The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.

The cream may be aromatized with coffee, vanilla, or other flavourings .The name panna cotta is not mentioned in Italian cookbooks before the 1960s

Specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert.[16][17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called semifrío

In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine

Usually, to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.

Sauce hollandaise is French for "Hollandic sauceThe first documented recipe is from 1651 in La Varenne's Le Cuisinier François for "asparagus with fragrant sauce

A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with  espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety.

This sauce is traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk,[with ground nutmegadded to enhance the flavor

The concept of mother sauces predated Escoffier's classification by at least 50 years; in 1844, the French magazine Revue de Paris reported: "Oui ne savez-vous pas que la grande espagnole est une sauce-mère, dont toutes les autres préparations, telles que réductions, fonds de cuisson, jus, veloutés, essences, coulis, ne sont, à proprement parler, que des dérivés?" ("Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives

The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discotheque customers.[1] The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine

It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste

Performing today and one of only a handful of Jazz Artists who can make a successful musical presentation to a large audience without having to abandon the true art form of Jazz. Through his life long endeavor to help advance people to their highest potential through the understanding of Jazz as well as spreading peace worldwide through his "Jazz for Peace World Tour", Rick DellaRatta is considered to be an innovator and a visionary

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In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name "Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings made from chicken breast meat rather than a chicken wing chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. It is also used for other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning

The term originally referred to skirt steak, the cut of beef first used in the dish.[3] Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat.[4][5] In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes

In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name lechón (Spanish) or leitão (Portuguese)

Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.[3][4] It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.

It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention

Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.

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The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them.Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations

They spread like mushrooms all over the world.If you describe in one word Oishi

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In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence

The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.

Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions

What our highly recommended recipe for the month of February for the sake of Love month.

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What are the top 5 Main course that Chef Allessandro highly recommended.

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars.

What are the top 5 Best Appetizers of Chef Alessandro for Valentine’s Day