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Basque cheesecake 📍San Sebastián, Spain 🇪🇸 Learn the authentic recipe: Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination... show more

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🍫 This rich, fudgy chocolate cheesecake is made with ONLY 3 ingredients — and it’s secretly healthy! ✅ Greek yogurt (high-protein & creamy) ✅ Melted dark chocolate ✅ 4 eggs No flour, no sugar, no guilt — just pure chocolatey heaven that tastes like an indulgent dessert. The texture is insanely smooth and mousse-like. Perfect for meal prep or satisfying that sweet tooth! Full Recipe: Ingredients: • 2 cups (500g) Greek yogurt • 200g (about 7 oz) melted dark chocolate • 4 large eggs Instructions: 1. Preheat oven to 180°C / 350°F. 2. In a bowl, mix Greek yogurt, melted dark chocolate, and eggs until completely smooth and creamy. 3. Pour into a lined baking pan or cake mold. 4. Bake for 35–40 minutes until set in the center (it will firm up more as it cools). 5. Let cool, then chill in the fridge for best texture. Would you try this?

🍫 This rich, fudgy chocolate cheesecake is made with ONLY 3 ingredients — and it’s secretly healthy! ✅ Greek yogurt (high-protein & creamy) ✅ Melted dark chocolate ✅ 4 eggs No flour, no sugar, no guilt — just pure chocolatey heaven that tastes like an indulgent dessert. The texture is insanely smooth and mousse-like. Perfect for meal prep or satisfying that sweet tooth! Full Recipe: Ingredients: • 2 cups (500g) Greek yogurt • 200g (about 7 oz) melted dark chocolate • 4 large eggs Instructions: 1. Preheat oven to 180°C / 350°F. 2. In a bowl, mix Greek yogurt, melted dark chocolate, and eggs until completely smooth and creamy. 3. Pour into a lined baking pan or cake mold. 4. Bake for 35–40 minutes until set in the center (it will firm up more as it cools). 5. Let cool, then chill in the fridge for best texture. Would you try this?

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Pane Varieties at Antico Forno Santa Caterina dal 1391 Explore Italian Breads: Pane (bread) is a staple of Italian 🇮🇹 cuisine, serving as both an accompaniment and a foundation for simple yet flavorful dishes. Pane e Pomodoro features crusty bread topped with fresh tomatoes, olive oil, and basil, highlighting Mediterranean flavors. Pane e Olio is a minimalist yet traditional dish where bread is drizzled with high-quality olive oil, sometimes with salt or oregano Pane e Stracciatella pairs bread with the creamy filling of burrata, often enhanced with olive oil and black pepper. Pane e Mortadella is a classic sandwich, especially in Bologna, where thinly sliced mortadella is served in crusty bread, sometimes with cheese or pistachios. These dishes showcase Italy’s love for high-quality ingredients and simple, rustic preparations. 張雅玟.comunicazione

Pane Varieties at Antico Forno Santa Caterina dal 1391 Explore Italian Breads: Pane (bread) is a staple of Italian 🇮🇹 cuisine, serving as both an accompaniment and a foundation for simple yet flavorful dishes. Pane e Pomodoro features crusty bread topped with fresh tomatoes, olive oil, and basil, highlighting Mediterranean flavors. Pane e Olio is a minimalist yet traditional dish where bread is drizzled with high-quality olive oil, sometimes with salt or oregano Pane e Stracciatella pairs bread with the creamy filling of burrata, often enhanced with olive oil and black pepper. Pane e Mortadella is a classic sandwich, especially in Bologna, where thinly sliced mortadella is served in crusty bread, sometimes with cheese or pistachios. These dishes showcase Italy’s love for high-quality ingredients and simple, rustic preparations. 張雅玟.comunicazione

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Arepa 📍 Venezuela 🇻🇪 ⭐ 4.3 Discover Venezuela: Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups. The name arepa comes from the word erepa, which is the indigenous word for this corn bread, as its origins are believed to be from the indigenous tribes across Venezuela, such as Timoto-Cuicas, Arawak, Carib, and Karina. Video: IG lindolfopimentel

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Arepa Rellena 📍 Colombia 🇨🇴 Taste Columbia: Arepas are the ultimate South American staple—flat, round cornmeal patties that are grilled, baked, or fried until they develop a perfectly crisp golden crust. While they are often enjoyed plain as a side dish, the rellena (stuffed) version transforms them into a hearty, standalone meal. Sliced open like a pocket, they are packed with an array of savory fillings. In Colombia, a classic favorite is the Arepa Montañera, heavily loaded with traditional ingredients from the mountains: grilled chorizo, shredded beef (carne desmechada), sweet fried plantains, and avocado, all finished with an extra-generous, theatrical blanket of melted regional cheese. Video: @arepalosmontaneros

Arepa Rellena 📍 Colombia 🇨🇴 Taste Columbia: Arepas are the ultimate South American staple—flat, round cornmeal patties that are grilled, baked, or fried until they develop a perfectly crisp golden crust. While they are often enjoyed plain as a side dish, the rellena (stuffed) version transforms them into a hearty, standalone meal. Sliced open like a pocket, they are packed with an array of savory fillings. In Colombia, a classic favorite is the Arepa Montañera, heavily loaded with traditional ingredients from the mountains: grilled chorizo, shredded beef (carne desmechada), sweet fried plantains, and avocado, all finished with an extra-generous, theatrical blanket of melted regional cheese. Video: @arepalosmontaneros

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Ciğer kebabı 📍Anatolia, Turkiye 🇹🇷 Learn about different types of kebab: Ciğer kebabı is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions, salad and bread. Liver is served in different ways, and can be found on its own as a main course in a sizzling plate, or as a kebab on shish skewers. Video: @turkishkitchenstories

Ciğer kebabı 📍Anatolia, Turkiye 🇹🇷 Learn about different types of kebab: Ciğer kebabı is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions, salad and bread. Liver is served in different ways, and can be found on its own as a main course in a sizzling plate, or as a kebab on shish skewers. Video: @turkishkitchenstories

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Rubia Gallega 📍Galicia, Spain 🇪🇸 Discover Galicia: Rubia Gallega is a premium beef from the Galicia region in northwestern Spain, known for its exceptional flavor, marbling, and tenderness. It comes from the Galician Blond (Rubia Gallega) cattle breed, which is traditionally pasture-raised and often allowed to mature for many years, sometimes up to 12 years, before slaughter. The meat is typically dry-aged, developing a deep, rich, almost buttery taste with a distinct nuttiness. It is highly prized by chefs and meat lovers around the world for its depth of flavor and quality. Video; @matigusta

Rubia Gallega 📍Galicia, Spain 🇪🇸 Discover Galicia: Rubia Gallega is a premium beef from the Galicia region in northwestern Spain, known for its exceptional flavor, marbling, and tenderness. It comes from the Galician Blond (Rubia Gallega) cattle breed, which is traditionally pasture-raised and often allowed to mature for many years, sometimes up to 12 years, before slaughter. The meat is typically dry-aged, developing a deep, rich, almost buttery taste with a distinct nuttiness. It is highly prized by chefs and meat lovers around the world for its depth of flavor and quality. Video; @matigusta

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Bal Kaymak at Maruf Kahvalti Kaymak is Turkey’s "liquid gold," a decadent, clotted cream crafted by simmering unpasteurized milk for hours until a thick, velvety golden crust forms on the surface. This iconic top layer acts as a concentrated reservoir of pure milk fats and natural sweetness, offering a texture so rich and supple that it yields to a knife like softened cultured butter. When sliced and rolled, it reveals a cloud-like interior that sits perfectly between the airiness of whipped cream and the density of Italian mascarpone. It is the undisputed crown jewel of a Turkish breakfast, traditionally drowned in aromatic wildflower honey and spread over warm, crusty bread to create a sensory explosion of salt, fat, and sugar.

Bal Kaymak at Maruf Kahvalti Kaymak is Turkey’s "liquid gold," a decadent, clotted cream crafted by simmering unpasteurized milk for hours until a thick, velvety golden crust forms on the surface. This iconic top layer acts as a concentrated reservoir of pure milk fats and natural sweetness, offering a texture so rich and supple that it yields to a knife like softened cultured butter. When sliced and rolled, it reveals a cloud-like interior that sits perfectly between the airiness of whipped cream and the density of Italian mascarpone. It is the undisputed crown jewel of a Turkish breakfast, traditionally drowned in aromatic wildflower honey and spread over warm, crusty bread to create a sensory explosion of salt, fat, and sugar.

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Fugazzeta 📍Argentina 🇦🇷 ⭐️ 4.0 Learn more: Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon. Video: IG

Fugazzeta 📍Argentina 🇦🇷 ⭐️ 4.0 Learn more: Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon. Video: IG

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604,063 views • 1 year ago

Zapote (Mamey Sapote) 📍Central America Explore More: Zapote, or mamey sapote, is a tropical fruit with a rough brown skin and a vibrant orange-red flesh. Its creamy, sweet flavor—often likened to pumpkin, apricot, and vanilla—makes it a favorite across the region. Eaten fresh, blended into licuados, or used in desserts, zapote is one of Central America’s most distinctive traditional fruits. Video: @carlos7x93

Zapote (Mamey Sapote) 📍Central America Explore More: Zapote, or mamey sapote, is a tropical fruit with a rough brown skin and a vibrant orange-red flesh. Its creamy, sweet flavor—often likened to pumpkin, apricot, and vanilla—makes it a favorite across the region. Eaten fresh, blended into licuados, or used in desserts, zapote is one of Central America’s most distinctive traditional fruits. Video: @carlos7x93

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11,905 views • 1 year ago

Have you heard the latest viral saying / trend? Its '67' (pronounced six seven, not sixty seven) and means basically nothing. Just randomness. It is accompanied by this juggling hand gesture for some reason and the saying gets dropped in response to anything. 'how was school? Six seven.' It can also mean so-so in normal human terms - but if you want to be part of the GenZ / A cool club, you have to know this saying as its kind of a if you know you know / lets confuse adults thing. This is the '67 kid' as he has become known as he more or less made the trend / saying popular. Now you know.

Have you heard the latest viral saying / trend? Its '67' (pronounced six seven, not sixty seven) and means basically nothing. Just randomness. It is accompanied by this juggling hand gesture for some reason and the saying gets dropped in response to anything. 'how was school? Six seven.' It can also mean so-so in normal human terms - but if you want to be part of the GenZ / A cool club, you have to know this saying as its kind of a if you know you know / lets confuse adults thing. This is the '67 kid' as he has become known as he more or less made the trend / saying popular. Now you know.

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14,087 views • 10 months ago