Here are some food facts that are very interesting.

1 Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

2 A chef traditionally wears white because the chef of the first prime minister of France (1815) believed that white was the most hygienic of all the colors.

3 Historically, the taller the chef’s hat, the more important or knowledgable a chef was. Today, most chef hats are about 9–12 inches tall.

4 A cook actually cuts himself or herself less with a sharp knife because a sharp knife uses less force to cut through food.

5 Typically, vegetables that grow underground (beets, carrots, potatoes) should begin cooking in cold water. Vegetables that grow above ground (corn, peas, greens) should start the cooking process in boiling water.
Source: https://www.factretriever.com/cooking-facts

Source 1: https://www.buzzfeed.com/justinabarca/food-facts-that-will-blow-your-mind
Source 2: https://www.factretriever.com/cooking-facts

Hello everyone, I am going to tell something about my favorite restaurant. My favorite restaurant is Guiliano, It’s an Italian restaurant in Hasselt. They serve all kinds of pizzas and kinds of pasta.

I like this restaurant because it’s really cozy inside and in the summer you can sit on the terras. The food is delicious and very fresh. Everything is of course freshly made. The desserts are also very good. My favorite dessert is Tartufo Nero.

It’s also not very expensive. My friends and I often eat there and we can eat most of the time reasonably cheap.

So I think when you are looking for a very good Italian restaurant that is not super expensive, Guiliano is the place for you

Source: https://www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps

This is a recipe for making pizza. Pizza is my favorite dish because I like Italien food a lot and it has al different kinds of flavors and you can put any topping you want on the pizza.

Ingredients
For the base
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling

For the tomato sauce
100ml passata
handful fresh basil
1 garlic clove, crushed

For the topping
125g ball mozzarella, sliced
handful grated or shaved parmesan (or vegetarian alternative)
handful cherry tomatoes, halved

1 Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.