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Yogurt (UK: / ˈjɒɡət /; US: / ˈjoʊɡərt /, [1] from Ottoman Turkish: یوغورت, romanized: yoğurt; [a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. [2] Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture ...
Flatbread. A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
The English name borek [1] [2] comes from Turkish börek (Turkish pronunciation:), while burek is the form used in the countries of the former Yugoslavia.Other variants include byrek in Albania and Kosovo; boureki in Greece; byurek (Bulgarian: Бюрек) in Bulgaria; bourek and brick Annabi in Algeria; brik in Tunisia.
Yogurt is experiencing a resurgence in popularity. Once limited to breakfast, yogurt is now everywhere. It's a topping, a replacement for sour cream and even used in baking.
www.kingarthurbaking.com. The King Arthur Baking Company, formerly the King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. It also runs two baking schools, one at its Norwich, Vermont bakery and the other in Burlington, Washington. The company was founded in Boston, Massachusetts ...
Arthur Wynne was born on June 22, 1871, in Liverpool, England, and lived on Edge Lane for a time. His father was the editor of the local newspaper, the Liverpool Mercury. [1] He emigrated to the United States on June 6, 1891, at the age of 19, [2] settling for a time in Pittsburgh, Pennsylvania. [dead link][3]
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, [1] sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Margaret Petherbridge Farrar (March 23, 1897 – June 11, 1984) was an American journalist and the first crossword puzzle editor for The New York Times (1942–1968). Creator of many of the rules of modern crossword design, she compiled and edited a long-running series of crossword puzzle books – including the first book of any kind that Simon & Schuster published (1924). [1]