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.

Dark chocolate has recently been discovered to have a number of healthy benefits. Amazing that something that so many people enjoy eating just for the sweet creamy indulgence can ALSO be good for us! Studies show that eating a small amount of dark chocolate two or three times each week can help lower your blood pressure. Dark chocolate increases blood flow to the brain as well as to the heart, so it can help improve cognitive function, help prevent strokes, prevent hardening of the arteries as well as protecting us from Type II Diabetes. The flavonoids in dark chocolate help reduce insulin resistance by helping your cells to function normally and regain the ability to use your body's insulin efficiently. Dark chocolate also has a low glycemic index, meaning it won't cause huge spikes in blood sugar levels. Dark chocolate also contains several chemical compounds that have a positive effect on your mood and cognitive health.

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.

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.

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.

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.