Whois & Analysis for recipesfromapantry.com

An air fryer is a kitchen appliance that cooks by circulating hot air around the food.

A mechanical fan circulates the hot air around the food at high speed, cooking the food and producing a crispy layer thanks to the Maillard effect.

Food photography is a still life photography genre used to create attractive still life photographs of food.

It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks.

Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.

Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish.

Sometimes, spices may be ground into a powder for convenience.

Many spices have antimicrobial properties.

This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.

Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.

Dessert is a course that concludes a main meal.

The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items.

In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.