What do mustard, ketchup, salt, pepper, sugar, low-calorie sweeteners, hot sauce, MSG, soy sauce and vinegar all have in common? The easy answer: they are all condiments. Another answer: they are all items commonly found on tables in restaurants. You might doubt this second answer, but it is true and depends on the location and the type of restaurant you’re talking about!
The reader who contributed this tasty recipe exclaims, “The origin of this salad’s unusual name is unknown, but it’s a definite crowd pleaser. Every time I bring it to a potluck, soccer game or other event, I’m asked to share the recipe.”
According to Lawrence Ragan Communications (publishers of PR Daily), 90 percent of the information your brain receives is visual and more than 60 percent of people are visual learners. That said, it’s become increasingly important that quality research is showcased in forms other than a lengthy scientific study. Below I’ve outlined some easy-to-understand visuals that will help consumers learn more about the safety of monosodium glutamate (MSG)
When it comes to food, it’s natural to ask questions about what is unfamiliar. And when people see ingredients on food labels that they don’t recognize, it’s easy to think that the food contains chemicals.
Everything around us – including food – is made up of chemicals. The idea that there is a difference between “natural” chemicals – like those already existing in food – and those produced by scientists in a laboratory is a common mistaken belief.
Cuban cuisine is unique in that it has been influenced by many different cultures. According to Wikipedia, Cuban cuisine is a fusion of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor