The best caviar in the world

November 4, 2014 | Sandra Sancho

If you still don’t know where caviar comes, I will say that it’s nothing more and nothing less than the roe of the female sturgeon fish.This fish habits in the fresh waters of the northern hemisphere, particularly in the rivers … Read More

Macadamia, the most expensive nut in the world

September 5, 2014 | Sandra Sancho

Named like this in honor to the chemical naturalist John Macadam, this nut is increasingly demanded for baking recipes and as an appetizer.

Almost 10 years ago it was impossible to find this delicacy in popular stores, but today is … Read More

The Chinese Box, an astonishing way to cook

August 22, 2014 | Sandra Sancho

No more embers burns, no more charred food and no more charcoal stains while we’re doing a bbq…This is the new arrival that’s going to change your life!! Today, we’re talking about the Chinese Box

Originating from Cuba, this new … Read More

Teppanyaki, el steak house japonés

August 6, 2014 | Sandra Sancho

¿Es un ingrediente?¿una salsa?¿un plato? No, lo cierto es que el teppanyaki es la forma de cocinar los alimentos donde se utiliza una plancha para ello. En resumidas cuentas, nuestra plancha de los bares de toda la vida…pero…¿cuál es la … Read More

Champagne: denomination of origin

August 1, 2014 | Sandra Sancho

Even you use the word “champagne” as a common name to denominate sparkling wine, the truth is you can only use that name for the wine which is elaborate in the region on “Champagne”, France This kind of wine has … Read More

The new Kobe meat trend

July 29, 2014 | Sandra Sancho

Japanese Kobe beef is nowadays among one of the most exquisite meat-eating dishes. The exceptional care the oxen receive (they feed them with sake and beer, put classical music during milking and they have single beds), makes the meat with … Read More