Mark and Juliane Pokini and their son, Loihi, applied in December for the Guinness recognition involving an arduous verification process by the company known as the chronicler of the world's record achievements.
The recipes are laid out with detailed instructions amid gorgeous photography, and Rea explains how he chose the ingredients and created the dishes.
A diet heavy on cheap, modern food like instant noodles that fills bellies but lacks key nutrients has left millions of children unhealthily thin or overweight in Southeast Asia, experts say.
Guess which is the most important room in the house for the millenials. Surveys say it's the kitchen, which has transformed from being a purely functional zone into a space of personal expression.
There is only one other difference between soufflé pancakes and regular pancakes, and that is the part that makes it a soufflé. All you have to do is whip egg whites to stiff peaks.
If you’re a pumpkin spice person, you’ve probably already had at least one Pumpkin Spice Latte, and if you’re really into PSL, perhaps your cupboard is overflowing with pumpkin spice chips, salsa, cookies and granola bars.
Okra is a common West African ingredient and one I use in my restaurant kitchen as well as at home. When I started Zoe’s Ghana Kitchen, I looked for new ways to incorporate this unique vegetable into dishes.
Indian desserts can often be too rich and sweet for many people. But this is an ideal end to a festive meal as it is light and – unlike many other desserts – soaked in neither cream nor milk.
Unusual weather driven by climate change is wreaking havoc on bee populations, including in northern Italy where the pollinating insects crucial to food production are struggling to survive.