Society has collectively decided that pepperoni is the default pizza topping. Nearly every advertisement for a pizza chain will display pepperoni pizza in lieu of any other toppings.
Pepperoni doesn’t deserve this reputation. It adds nothing to a pizza besides what can only be described as a mildly spicier, yet inferior, version of salami. If you want dried meat on your pizza pie, just slice up a roll of salami and throw it on top of your cheese.
There’s also the matter of grease. There is no need to add to the risk of health complications by throwing pepperoni onto your pizza, especially since these highly-concentrated volumes of fat that pool into the pepperoni are consumed with every bite.
American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with maple syrup or table syrup, and butter. They are often served with other items such as bacon, toast, eggs or sausage. Other popular topping alternatives include jam, peanut butter, nuts, fruit, honey, powdered sugar, whipped cream, cane syrup, cinnamon and sugar, and molasses. In addition, when a pancake is occasionally served as a dessert, toppings such as ice cream, chocolate syrup, and various fruits are often used.
Start your day with a heavy dose of carbs and sugar!
Diners typically serve staples of American cuisine such as hamburgers, hot dogs, club sandwiches, french fries, onion rings, and other simple, quickly cooked, and inexpensive fare, such as meatloaf or steak. Much of the food is grilled, as early diners were based around a gas-fueled flattop grill.
There’s something deeply ritualistic about eating breakfast in a diner. Sitting down to a formica countertop, whether it’s in the first moments of an early day or the dreamy, fluorescent-lit finale of a late night, we know exactly what we want on our plates—no looking at menus required.
Remember that a reputable breakfast diner will serve up all-day breakfasts. This is because their breakfasts are so good. If your breakfast diner doesn’t serve breakfasts all day, it’s worth finding one that does
Tea bag patents date from 1903 when Roberta Lawson and Mary McLaren, of Milwaukee, Wisconsin, were granted US patent 723287 for a Tea Leaf Holder, which they had filed in 1901.
Tea bags are commonly made of filter paper or food-grade plastic, or occasionally of silk cotton or silk. The tea bag performs the same function as a tea infuser. Tea bags can be used multiple times until there is no extraction left. Some tea bags have an attached piece of string with a paper label at the top that assists in removing the bag, while also displaying the brand or variety of tea. There are also special tea filters that can be used to pour loose tea into and brew it in a bag in a cup.
Organic tea companies seem to be the most conscientious about what material is used to make their tea bags. Yogi Tea, Numi Tea, EDEN Organic, Organic Traditional Medicinals, and Two Leaves Organic Teas all have plant-based tea sachets. All of their tea bags are plastic-free and compostable.
True tea – whether it’s black, green, white, or oolong, hot, or iced – comes from the tea plant, Camellia sinensis. But the herbal kind comes from soaking various flowers, leaves, or spices in hot water. Most of these brews don’t have caffeine. You can start with premade bags or loose material you steep and then strain out. Herbal teas are also called “tisanes.”
Floral teas feature dried flowers like jasmine, rose, lavender, and chamomile in soothing, aromatic blends that are full of flavor.
For centuries, flower blossoms have been blended with tea and other herbs to create tasty and medicinal brews. Whether you’re dreaming of spring flowers, looking for an iced tea to enjoy in the summer heat, or simply interested in teas with a flowery note, a floral tea is sure to hit the spot!
In many ancient cultures, spices were blended with water to create healing infusions and medicinal treatments. For instance, the history of chai stretches back thousands of years, when it was first concocted as an invigorating Ayurvedic beverage. At the time, chai contained a blend of many different spices that were believed to support vitality. It was not until the 1800s that black tea leaves, milk and sweetener were added to this ancient spiced tea blend.
Today, a wide variety of spices sourced from around the globe are used to prepare spiced tea. They can be added to black or green tea, or simply blended with other herbs and botanicals to create healthful caffeine-free infusions.
It looks nice in a photo, but there is clearly an equipment failure here: tea leaves scattered about, and a big clump of tea in the bottom of the cup, getting stronger and more bitter with each passing moment.
You can get fancy French presses for tea, you can brew loose in a pot and strain it as you pour, you can buy a tea ball that contain your tea and put that straight into your pot or mug. But don’t just dump loose tea into a cup and use your teeth to strain it!
While ricotta can technically be put on pizza before or after baking, if you want the ricotta to be warm and creamy, it is best to add it to pizza before baking.
But herbs are delicate, and as such, they should be treated gently. The scorching hot 400-degree Fahrenheit heat of an oven is not gentle as it bears down on their sensitive cell walls. And though you may be tempted to toss your fresh herbs on immediately after the pizza comes out, that would be a huge disservice to both the herbs and your tastebuds. Piping hot pizza has plenty of residual heat still circulating through its sauce and cheesy molten magma to wilt your tender herbs in an instant, removing all their flavor and aromatics.
To truly understand the debate between square and triangle-cut pizza slices, one must first delve into the origination of square slices. Like most food origin stories, it’s tough to pin down the exact details. However, it’s well known that Sicilian-style pizza is baked in rectangular-shaped cookware, and it makes sense that a rectangular pie would be cut into square shapes.
Cutting pizza slices into triangles is a tried-and-true tradition, one that has basic geometric principles to thank for its impressive simplicity. Unlike square-cut slices, triangle cuts assure that every slice is of uniform shape and size. Uniformity is key when sharing your pizza with others, as it’s generally easier to serve your friends and family equal portions when pizza is sliced into triangles. While it’s true that some pizza shops play it fast and loose when it comes to the sizes of slices, you can usually expect balanced portions with this method.
Hawaiian pizza is a pizza originating in Canada, traditionally topped with pineapple, tomato sauce, mozzarella cheese, and either ham or bacon.
Does pineapple belong on a pizza?
Pizza master Anthony Mangieri of Una Pizza Napoletana in New York City and owner of Genio Della Pizza crafts Neapolitan pizzas with the utmost attention to detail and ingredients, which landed Una being named the No. 1 pizzeria in the world by 50 Top Pizza in 2022. Surely, he must find pineapple on pizza out of place? Absolutely not. Mangieri maintains that “anything can go on pizza if it is a beautiful, high-quality ingredient and the flavors of the composed pizza are balanced.” The menu at Una is small, but in addition to classics like Margherita and Mariana pizzas, Mangieri has a rotating special pizza “including ones with watermelon and oranges, and both were lovely.”
To cut a long story short, food is about experimentation: it’s about using what you have to change the flavour, add a different texture, or diversify your nutrients. Pineapple is just a different flavour and a more modern way of altering an ancient dish. We should be championing pineapple on pizza simply because it is combining two things that some people may never have considered.
