Green tea has always been, and remains today, the most popular type of tea from China where most historians and botanists believe the tea-plant originated throughout all of Asia. Why is this so? Perhaps because green tea not only captures the taste, aroma and color of spring, but delivers this delightful bouquet along with the highest concentration of beneficial phytonutrients and the least caffeine of all the teas. Not only is it the most popular it is also considered the tea with the most health benefits.

When you think of oil, what comes to mind? Did you say Olive oil, or perhaps or Canola Oil? If those were your answers, then you are missing out on a world of possibilities! There are hundreds of varieties of oils. Vegetable Oil, Canola Oil and Olive Oil are probably the most commonly used of all the oils. For this reason, they are the most easily recognized by everyday home chefs. But there is a world of flavor out there for you to savor and discover just by switching up the type of cooking oil you use. For example there is coconut oil. Solid at room temperature, coconut oil is white and buttery in texture; it has a distinctive coconut flavor and is widely used in South India. There is also almond oil which has a subtle toasted almond aroma and flavor.

Steeping the perfect cup of tea is an art. With proper technique you can bring out all of the subtleties and flavors of the tea. If you want to drink a perfect cup of tea, let’s go through the steps you need to get there.

Firstly, water is the most vital part of the brewing process, start with cool well oxygenated water, and avoid using tap water as the minerals will change the flavor of the tea. Second you want to bring this water to just a boil, never over-boil or it loses most of its oxygen which plays an important part in enhancing your tea’s flavor. Never pour the boiling water directly over the tea leaves or it will burn the delicate leaves of teas such as white or green.

Vinegar is one of those ingredients that people don't think of as often as they should. It is mostly just seen in salad dressings and pickles, which is a shame, because there is a whole world of flavor there just waiting to be tapped into. Vinegar is a living ingredient created through the process of fermentation. Sugar is converted into alcohol, which is then fermented into vinegar. Fresh vinegar has a very sharp and biting taste. Its true quality is best revealed by aging. During aging, it becomes mellower. A minimum of six months is required for vinegar to begin to attain its highest qualities. The longer it is aged, the more these subtle qualities will develop.

Try using vinegars for foods you never would have thought to pair them with. A great example is using aged balsamic vinegar as a topping for ice cream. It is a unique dessert to serve to your guests, and you will be the talk of the party.

Historians trace the origin of the word "chocolate" to the Aztec word "xocoatl," which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means "food of the gods”. Many modern historians have estimated that chocolate has been around for about 2000 years, but recent research suggests that it may be even older. Sweetened chocolate didn't appear until Europeans discovered the Americas and sampled the native cuisine.