Liquor and Wine Filled Chocolate | Filled Chocolates (gift idea)
Liquor and Wine Filled Chocolate
250g semisweet chocolates
20g white chocolate(optional)
1/8 cup Tanduay ice(blue)
1/8 cup vodka chocolate(Mudshake)
1/8 cup red wine
1/8 cup whisky
5 tbsp hot water
1 1/4 tsp gelatin, clear and unflavored
1) Melt chocolate(bain marie)
2) To temper: Mix until chocolate is nice and cool to touch
3) Fill molds with melted chocolate
4) Tap few times to release air bubbles
5) Pour excess chocolate
6) Scrape off excess chocolate
7) Turn it upside down on a flat surface. freeze for 10 min.
8) Repeat steps for the remaining chocolate
9) Fill the chocolates
10)Chill or freeze until fillings are firm to touch
11)Cover it with melted Chocolate
12)Scrape off excess chocolate and freeze for 10 min.
13) Unmold chocolates
14)Melt white chocolate and let it cool
15)Decorate the chocolates with the white melted chocolate
1) Vodka Chocolate:Combine 1/4 tsp gelatin and 1 tbsp hot water. Mix until gelati dissolves
2) Add vodka chocolate and mix well
3) Same procedure for the Tanduay Ice and whisky
4) Red wine filling: Dissolve 1/2 tsp gelatin in 2 tbsp hot water
5) Add red wine and mix wel
Fillings without gelatin:
1) Freeze liquor for 1 to 2 days
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Advanced Techniques - Clarified Milk Punch
Curdling milk to make a cocktail? Yes, it sounds gross, but it’s also the secret to a beautifully clear, rich, and flavorful punch. Here we learn the “milk washing” technique that dates back to the 18th century.
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Poached pears in Beaujolais wine and Blackcurrant sauce (Poire à la beaujolaise)
Join my online French cooking classes: Poire a la beaujolaise is a recipe made out of tasty ripe but firm pears that re poached in Beaujolais red wine and served with a red wine and blackcurrant sauce. It is an easy recipe to make at home and perfect for special occasion or Christmas.
The red wine sauce is intense and full of flavors that will surely impress your friends and family. The pears can be poached and kept in the fridge for 48 hours and that makes for a real handy pear dessert to make in advance and bring them along to a Christmas.
in this French cooking tutorial you will learn how to make the Authentic version of the poached pears in red wine with creme de cassis
4 to 6 ripe but firm pears (suited for poaching)
1 bottle of good quality Beaujolais red wine
200 ml of crème de cassis (French blackcurrant liquor)
150 gram of granulated sugar
1 fresh vanilla bean
1 small piece of cinnamon
6 black peppercorns
1 large orange zest
check how to remove the core of the pears on that video:
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Milk Punch and How Milk Clarification Produces a Crystal Clear Cocktail | What's Eating Dan?
Have you ever tried milk punch? It's not the creamy beverage you might be picturing. Milk clarified cocktails use curdled milk to trap tannins and other polyphenols, pigments, and some flavor compounds to result in a mellow, refined drink rich in whey protein-rich water.
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Whipped Custard Topping for Coffee | Cooking Italian with Joe
Join Joe Borio, Celebrity Chef and Host of the YouTube Cooking Channel 'Cooking Italian with Joe', in his kitchen for simple and homemade recipes. Joe is widely known for his authentic Italian recipes and personality. While cooking during his videos, Joe shares family stories, inspiration behind his recipes, Italian culture and cooking tips.
Chef Joe Borio owns his very own Organic Olive Grove Farm in Puglia, Italy where he imports his very own 'Vito and Joe's Extra Virgin Olive Oil', which is used in all of his videos and recipes.
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Make an Amazing Cocktail: Milk-Washed Rum Punch
Come to ChefSteps for the full recipe:
Put a little time into making this milk-washed punch and you won’t need to shake any refills at your cocktail party. The final punch is deceptively lush and seductive. Plus, the milk-washing process helps to preserve the punch, which means a big batch can sit in your fridge for a long time. Having a cocktail party? Pull out a pitcher of this elixir and pour it into glasses filled with glacier ice.
Where did milk washing come from? In the last decade or so, with the renewed interest in mixology and old-school cocktails, people are making milk-washed punch again. Why? The first printed recipes for milk-washed punch date back to the early 1700s in England. After spending years in London, Benjamin Franklin published his own recipe for milk punch in 1763, which started with 6 quarts of brandy. Alcohol then might have been a little harsher than we can buy today. Once refinements in the distillation process improved the taste of commercial alcohol, the practice fell out of popularity.
But how do you “wash” alcohol with milk? The casein protein in the milk binds with the bitter polyphenols and astringent tannins in the alcohol—all the stuff that makes the alcohol acrid and murky. If you pour it all through a sieve into a container, you leave that raft of bitterness behind.
What remains is the taste of the cleanest alcohol possible, with a bit of sweet and creamy texture from the whey—a clear and full-bodied alcoholic punch.
Flavor Pairings in Cocktail Design | Lesson 10
Flavor pairings in cocktails are at the core of every fantastic drink. Many of us take for granted the foundation for our favorite cocktails.
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The Mai Tai
3/4 oz. Fresh Lime Juice
1/4 oz. Rock Candy Syrup
1/4 oz. Orgeat Syrup
1/2 oz. Orange Curacao
2 oz. Aged Rum
You love a gin & tonic because it's light and refreshing. You enjoy a whiskey sour because it warms your soul and has nice bourbon flavor. A Piña Colada on a warm day by the pool makes your weekend special. But... why?
The artist that designed your favorite cocktail knew how connecting flavors made a difference. There are no doubt many fantastic cocktails that happened by mistake, a fluke mix of a few flavors that sparked something special. But, most cocktails, like most food pairings, come with a bit of intention and purpose.
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ABOUT Common Man Cocktails (CMC)
Common Man Cocktails, inspired by Derrick Schommer's intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!
CMC will teach you how to make some great cocktail designs, give you ideas for new cocktails and introduce you to the latest spirits, liqueurs, syrups, barware and bitters. If you're looking to become a cocktail enthusiast or need new ideas for your bartending trade, CMC is a great place to start.
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Crème Brûlée: The Essential Guide by the French Cooking Academy
Join my online French cooking classes ????????: Crème brûlée: the essential guide:
Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured creme brulee combined with a crunchy thin layer of caramel.
Written recipe on the website:
The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center.
to test : tap gently the side of the ramequins to see if the center of the creme wobbles (as shown in the video)
Ramekins ( Cazuela):
Culinary blow torch:
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In this Crème brûlée video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch.
Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.
A word about caramelizing:
When the custard is ready, Just before serving, take the crème brûlée out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crème brûlée.
To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method.
The ideal is to caramelize the top of the crème brûlée without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crème brûlée immediately
Cherry Clafoutis Recipe - How to Make A French Clafoutis
This easy to follow video recipe will teach you how to make a classic French cherry clafoutis from scratch. Written recipe here: The clafoutis is a versatile dish that is easy to bake and always taste great, you can use other fruits for something different if you like. but the cherry version is really the French original dessert.
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INGREDIENTS (serves 4)
For the Cherry Marinade:
⦁ 450 Grams (1lb) good quality black cherries (pitted)
⦁ 3 tbsp caster sugar
⦁ 3 tbsp cherry liqueur or cherry brandy
For the Clafoutis Batter:
⦁ 50 Gram (2oz) caster sugar
⦁ 2 full eggs and 1 egg yolk
⦁ 200 ml milk
⦁ 100 ml double (heavy) cream
⦁ 1 tbsp melted butter (melt until it is a light brown colour)
⦁ Pinch salt
⦁ Generous tbsp plain flour
⦁ Few drops vanilla extract or essence or a fresh vanilla bean (split open and seeds removed) added to milk
To Coat the Dishes:
⦁ A few spoons of caster sugar
⦁ 2 tbsp butter
Wine Cocktails with Joe Campanale, Anfora - Stupidly Simple Snacks
Amy of AmyBlogsChow.com joins NYC restaurant owner and beverage director Joe Campanale to make three refreshing, stupidly simple wine cocktails: a spritz from Austria, Tinto de Verano from Spain, and Bicicletta from Italy. Watch Amy's snack videos and follow her food adventures on
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Stupidly Simple Snacks is produced by NYC food writer and blogger Amy Cao (AmyBlogsChow.com) to show non-cooks how to fake it til they make it in the kitchen. Joined by chefs, friends, and sometimes just by herself, Amy tackles easy recipes for everything from milkshakes to guacamole using basic kitchen equipment and ingredients you have at home.
Recipe: Poached Pears in Mulled Wine with Gordon Ramsay
Gordon Ramsay offers up a recipe for a particularly succulent dessert: poached pears in mulled wine.
• 750ml bottle of red wine
• 4 tbsp caster sugar
• 2 cinnamon sticks
• ½ tsp cloves
• 2 orange slices
• 1 stem of ginger in syrup, halved
• 4 ripe, but firm, pears, such as Williams
Pour the red wine into a medium saucepan and add the sugar, spices, orange slices and stem ginger. Slowly bring to a simmer, stirring initially to dissolve the sugar. Simmer gently for 15-20 minutes to allow the aromatics to infuse their flavours into the wine.
Peel each pear, leaving the stalk on, and scoop put the core from the base with a melon baler. Gently lower the pears into the mulled wine. Rest a crumpled piece of greaseproof paper with a small hole cut out in the centre on top; this will help to keep the pears submerged in the liquid.
Poach the pears for 10-20 minutes, depending on ripeness. To test, pierce with a fine metal skewer -- it should meet with little resistance. Transfer the pears and mulled wine to a large bowl and leave to cool. Cover with cling film and refrigerate overnight to allow the flavours to develop.
Serve the pears warm, reheating them gently or at room temperature with a scoop of vanilla ice cream or sorbet.
How to Make Foam for a Cocktail - Raising the Bar with Jamie Boudreau - Small Screen
Creating a foam for use in a cocktail is a simple and creative way to add depth and flavor to your next creation. The process in determining the ingredients that will go in to your foam is similar to the process of coming up with a great cocktail and there are a few principles to keep in mind that will help keep the foam aloft.
Watch this video on Small Screen:
1 1/2 oz Milagro Select Barrel Silver Tequila
1 oz pomegranate juice
dash rhubarb bitters
dash simple syrup
Stir ingredients with ice.
Add foam (recipe below) to a chilled cocktail glass.
Strain cocktail through foam into glass.
Flame Green Chartreuse over top of the drink.
Cocktail Foam (recipe will vary dependent upon your cocktail)
4 egg whites
6 oz St Germain Elderflower Liqueur
3 oz lemon juice
2 oz water
Add all ingredients to an iSi Whipper, cap and shake to mix.
Charge the iSi Whipper with two chargers, shaking between charges.
Chill for at least one hour.
Dark Chocolate, Chocolate Truffles, Wines, NV Ceja Vineyards, Doris Gentry
Enjoy 25 chocolatiers and 25 Wineries to benefit the Napa County Family and Foster Parent Association, Join Amelia Ceja, Wine Ambassador and Jan Taylor Chocolate Ambassador, Music by the Napa Valley Youth Symphony, Doris Gentry
Oolong Braised Pork & Tea Rum Cocktail - RECIPES
In this video, I am in Hastes Kitchen with Ian who shows us how to make a delicious Oolong Braised Pork and then I try to pair the dish with a cheeky alcoholic iced tea cocktail - the Ruby Storm!
Give this delicious pork recipe a try and be sure to share your creations with #meileafhasteskitches
The full recipe:
Afterwards, Ian made a delicious Matcha Pannacotta dessert so be sure to give it a watch:
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Five Amazing Coffee Cocktails for you to try!
- Pharmaceutical Stimulant
- Bonaparte Cocktail
- Flying Frenchman
- Coffee Cocktail
- Espresso Martini
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RUBY PORT (ALTERNATIVE):
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STARTER COCKTAIL SET WE LIKE
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Ultimate Gin and Tonic | Jamie Oliver
Jamie's here to show you how to put together his ULTIMATE Gin & Tonic in celebration of World Gin Day, using Bombay Sapphire gin, tonic water, lime and plenty of ice. It sounds simple, but there are so many ways to elevate this drink above the average G&T you might have had before. It's an ideal drink for summer (and spring, autumn and winter...). Created in partnership with Bacardi.
Follow Jamie's advice and let us know how you get on! How do you make your perfect Gin & Tonic?
Find the recipe for this cocktail and hundreds more you can make at home at the Mixed Cocktails website:
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Tips on how to pair dishes with wine, cocktail from Centurion
Learn how to pair a cocktail with your meal thanks to Centurion Restaurant and Bar Maximus.
How To Make Lobster Ravioli
FULL RECIPE BELOW
The king of crustaceans meets one of our pasta dishes in this tutorial on how to make lobster ravioli.
LOBSTER RAVIOLI RECIPE:
2 8 oz. lobster tails cut into pieces
1tbsp olive oil
4 oz butter
½ cup of sherry
2 tbsp shallots
1 tbsp garlic
2 tbsp chives
1 tbsp fresh tarragon
1 tbsp fresh parsley
12 oz mascarpone cheese
2 tbsp flour
Zest of 1/2 lemon
48 wonton wrappers
Salt and pepper TT
1. Heat olive oil and in a medium pan over medium heat. Add the shallots and sweat until translucent. Add the garlic and sweat for about one minute, deglaze with the sherry wine. Bring to a simmer and add half the butter, stir until melted. Add the fresh herbs and lobster pieces and poach in the liquid until almost cooked. Remove from heat and place lobster pieces in a dish to cool. Reserve the liquid
2. In a medium sauté pan, add the rest of the butter and flour and cook for about 3 minutes. Add the poaching liquid into the roux until smooth. Cook for a few minutes, remove from heat and cool completely.
3. Add the lobster pieces and mascarpone cheese to the thickened poaching liquid. Lay out the wonton wrappers, working in small batches. Spoon 1 tablespoon of filling into the center of each, brush the edge with water to moisten, place a second wonton over the top and press to adhere and to remove the air. Use a biscuit cutter to cut and create round raviolis.
4. Bring 2 quarts of salted water to a simmer in a large pot. Cooked the raviolis in batches, for 3 to 4 minutes. Remove with a slotted spoon and serve with your choice of sauce.
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Strawberry Pie Recipe
This fresh strawberry pie is a must make when berries are in season. You’ll LOVE the perfectly sweet filling with tons of fresh strawberries in a flakey homemade butter crust. Serve it with a big dollop of whipped cream and you’ll be in heaven!
Perfect Pie Crust Recipe:
You can use a premade crust with this recipe but making this pie from scratch takes it to a whole new level of delicious!! Let me know in the comments if there are any more pie recipes you'd like me to make!!
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Poached Pears in Red Wine
Poached Pears in Red Wine
Nana bread and spicy blueberry sauce
Elvis show you how to cook Nana bread and spicy blueberry sauce
Water Ganache Truffles with Paul A.Young
This week Paul shows you how to make a delicious water ganache. Perfect for cakes, ice cream, as fondue or as in this video - rolling your own water ganache truffles.
How To Make Sugar Cookie Ice Cream
From January 11, 2017
Emery Thompson CB-350 6-Quart Batch Freezer
Christmas Food Pairings with The Whisky Exchange – Desserts
Not sure what to serve with Christmas pudding or mince pies? We’ve got some inspired ideas to make your Christmas desserts extra special.
Christmas Food Pairings with The Whisky Exchange – Starters
Christmas Food Pairings with The Whisky Exchange – Cheese
How To Make Mulled Wine with The Whisky Exchange
How To Open Champagne with The Whisky Exchange
How To Drink Port with The Whisky Exchange
Hello Christmas from The Whisky Exchange
Chocolate Cherry Martini
For more Drink How-To's:
Learn to make a Chocolate Cherry Martini with this SheKnows drink how-to.
1 ounces cherry vodka
3 ounces Godiva chocolate liqueur
1 ounce creme de cacao
3 ounces half and half (or heavy cream to make it really creamy)
Chocolate sauce (homemade or store-bought)
PORK BELLY CHOILA | CHHOILA RECIPE | Crispy Pork belly recipe | Yummy Food World
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HOW TO MAKE CHOILA | CHHOILA
VIDEO RECIPE FOR CHOILA | CHHOILA
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Talking about Newari dish, choila comes to our mind at first. Choila is one of the most popular dish in Nepal after Dalbhat and MO:MO. Everyone loves Choila in Nepal. Nowadays, there are many varieties of VEG choila as well. That is why, it is really popular among the vegetarian also. Brought up in Newari Family, I have learned many Newari dishes from my parents. Today I will be showing you how to make the choila with pork belly
Traditionally, Choila is made with BUFF meat. As I live in Germany, It is very hard to find Buffalo’s meat. So, I have used pork instead.
Hope you like the recipe:
Ingredients for CHOILA | CHHOILA are:
I have used 1,2 kg of pork belly
6-7 cloves of garlic
1 table spoon red chilli powder
6-7 dry red chilli
7-8 sichuan pepper cruhsed
1 table spoon fenugreek seed
1/2 table spoon turmeric powder
Salt as per your taste
3 table spoon mustard oil
some fresh cilantro/coriander
1/2 cup of fresh garlic leaves
2 raw tomatoes
CHHOILA | CHOILA VIDEO RECIPE (KIDS as well as ADULT LOVING FOOD)
Search for „How to make CHOILA | CHOILA Yummy food world“ in youtube to find this video easily
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
For any questions and queries, I will try to reply within 24 hours.
See you soon… Have a Good day & HAPPY COOKING :-)
How To Make Scotch Cocktails
With our recent review of The Glenlivet Caribbean Rum cask and a few other blended scotch whiskies, we decided it would be fun to put together a live showing how to use some of these blends to make the perfect scotch cocktail. Shawn will take everyone through his recipes and we'll be the tasters. Dr Scotch will make an appearance and much more.
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You must be of legal drinking age in your country to watch this channel. Do not share this content with minors- share it with your friends of age! Please drink responsibly! Never drive under the influence of alcohol.
12 Tips For Your Holiday Dinner Menu | CaribbeanPot
Turon: Filipino Banana Spring Rolls
Simple Asian inspired dessert that I associate with Filipino cuisine. Turon is basically a banana spring roll. Serve with ice cream or on its own.
Ingredients: Makes 4
1- Spring Roll Pastry Dough
1 - Ripe Banana
1/4 Cup brown sugar
Oil To Deep Fry
Butter Pecan Ice Cream
Pecans For Garnish
Powder Sugar For Garnish
Pinch of Sea Salt
5 Surprising Food Items You Didn't Know Were CHINESE Food FIRST
China has managed to become a manufacturing powerhouse. Now, it's almost impossible to find anything that didn't come from an assembly line in one of its many mega factories. Many things are made in China that even the things you thought were not made in China, were made in China.
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China's Dominance in Manufacturing—in One Chart,
How China Built 'iPhone City' With Billions in Perks for Apple's Partner,
New Era for Chinese Fashion Manufacturers,
Made in China?
The Cosmopolitan Condiment,
How Was Ketchup Invented?
Ketchup: The All-American Condiment That Comes From Asia,
Pass the Ketchup' Could Bring Surprises,
The History of Ice Cream & The Ice Cream Cone,
The History of Food,
How Did They Make Ice Cream in the 17th Century?
Taste the History of Gelato,
Ice Cream - History,