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For over 5000 years, ginger was revealed as the universal medicine by the ancient ancestors of China and India. Ginger plant was first discovered inside the Asia and is usually used in asian foods.However its healing properties did not go end notice in China and in India where ginger used today to cure various diseases and health problems.Ginger is a goos source of magnesium, manganese, potassium, copper and vitamin B6.

Supersweet, watered-down milk shakes are nobody's idea of a good time. In this video we'll show you a few tips to help you achieve a thick, velvety milk shake without turning it into a sugar bomb. When you're making a milkshake, ice-cream is one of the most important ingredients. When you serve it with an ice-cream that is full of high fructose corn syrup and artificial sweeteners and you're pouring even more syrups on top of that and you blend it, you'll end with a ice-cream milkshake. That's really just like unbelievably sweet. So watch this video to learn how to do it the right way.

Like speaking a foreign language, using chopsticks is a skill that you require your patience. To learn how to use chopsticks you will need chopsticks and patience. Step 1: In your right hand, rest the thick end of chopstick on the webbing between your thumb and fourth finger. So that about an inch of stick is behind your hand and rest the other end on your ring finger. Stabilize this bottom chopstick, which doesn't move, so the top chopstick can move.

Ingredients: 1 Packet of gelatin per 1 cup of water. Flavour essence of your choice Colour of your choice Corn starch or confectionary sugar There is no decent recipe to be found on the internet to make jelly beans at home. I have spent over 15 hours perfecting this recipe so you can make your own Jelly Beans. This is 100% my own recipe. So if you see some one else make it like i have then you KNOW they have ripped off my version. The thumb nail used is a representation of the colours and flavours that you can use for this recipe. Enjoy!

We usually don't give too much thought to where our foods come from. But sometimes somethings you learn can surprise you. Tomatoes for a long of time were not a part of Italian cooking. But in a part of time the tomatoes where introduced to them by Europeans. Let us tell you that tomatoes are poisonous. This fruit is actually a part of a plant that contains the same poison as deadly nightshade known as glycoalkaloid. The potatoes are also in the same family as tomatoes. Let me be frank tomatoes and potatoes are not going to kill you. They are tasty and they are safe to eat.

A graduate from a design academy created a set of colory design to stimulate more than just your sense of taste. Synesthesia is a neurological condition in which different senses such as touch, taste and hearing are affected and triggered by each other. Scientists in MIT have created a tiny transformer. The Milli-Motein is a reconfigurable robot that can be programmed to fold itself into a number of different shapes...

banana

Raspberry Mousse 28g (0.99 ounces) or 5 tsp gelatin 120ml or 1/2 cup water 6 egg yolks 80g (2.82 ounces) or 1/3 cup plus 2 tsp sugar 20g (0.71 ounces) cornstarch 300ml or 1 cup plus 2 tablespoons raspberry puree 330g (11.64 ounces) or 1 1/3 cups cream (35% fat) 260g (9.17 ounces) white chocolate additional 100g (3.53 ounces) cream whipped to soft peaks Raspberry Glaze 2 tsp or 10g (0.35 ounces) gelatin 150ml raspberry puree 25g (0.88 ounces) cornflour 30g (1.06 ounces) glucose syrup 60ml or 1/4 cup water 280g (9.88 ounces) or 1 1/3 cups sugar 350g (12.35 ounces) or 1 1/2 cups cream (35% fat) 230g (8.11 ounces) white chocolate red colouring

Unless you have a blast freezer this instagram dessert needs to be made over a couple of days to allow time to freeze. The advantage of this type of dessert lies in the fact that you can make the whole dessert well ahead of time. On the day that you need it pull it out of the freezer, glaze and garnish it and leave it in the fridge to defrost. Ingredients: 85g (3 ounces) packet of strawberry jello (red)plus 300ml cream 85g (3 ounces) packet of lime jello (green) plus 300ml cream 85g (3 ounces) packet of mango jello (yellow) plus 300ml cream 85g (3 ounces) packet of berry blue jello (blue) plus 300 ml cream 150ml milk 50g (1.76 ounces) cream (pure cream, thickened cream, pouring cream or heavy cream are all good) 1/2 teaspoon vanilla 3 egg yolks 40g (1.41 ounces) 0r 2 1/2 tablespoons sugar 10g (0.35 ounces) or 2tsp cornstarch 14g (0.49 ounces) or 1 tablespoon gelatin 60g (2.12 ounces) or 1/4 cup water 130g (4.59 ounces) milk chocolate 100g (3.53 ounces) dark chocolate additional 300g (10.58 ounces) of cream 300g (10.58 ounces) milk 100g (3.53 ounces) cream 1 teaspoon vanilla 6 egg yolks 80g (2.82 ounces) 0r 5 tablespoons sugar 20g (0.71 ounces) or 4tsp cornstarch 28g (0.99 ounces) or 2 tablespoon gelatin 120g (4.23 ounces) or 1/2 cup water 260g (9.17 ounces) white chocolate additional 600g (21.16 ounces) of cream

I'm going to make some chocolate truffles. So, I'm starting with, I have a chocolate ganache, and to this ganache I added just a little bit of rosewater. You can add any flavoring that you like, or you can just go with a straight chocolate ganache, which is boiled heavy cream, pour it over dark chocolate, and just whisk it together.

I have my chocolate molds right out of the refrigerator. They're nice and firm and ready to be filled. I'm going to go on ahead and with a piping bag. You can choose any filling you like, whether it's store-bought or caramel. I'm using Nutella. You can make your own ganache and fill it up. I'm going to take my piping bag and fill up my molds until they are three-quarters of the way full.

I'm going to show you how to use a chocolate mold. You could choose any mold that you like; they sell the plastic ones in a lot of stores. This is a nice heavy mold, and you can see it's really beautiful, a nice shape to it. I'm using little hearts, just because why not use hearts? If you want to have a little fun with your homemade truffles, I'm using a little bit of gold dust, a little luster dust, and I'm just going to gently tap right into my mold with a little bit of luster. This way when I go to take out my truffles, they're going to have a nice shiny, golden touch to them.

I'm going to make chocolate curls. So I have a little bit of dark chocolate, and my dark chocolate is tempered, which means it's been melted down and cooled to the point where it's nice and just barely cool to the touch, and also it's going to setup nice and firm, and glossy.

http://www.youtube.com/watch?v=68B5EyZTIUw

I'm going to make chocolate bark. When you're making chocolate bark you can choose anything that you like, whether it's dried fruits and nuts. Today I'm working with smores, so I have mini marshmallows and I have graham crackers.