Potato chips (American English, Australian English and Canadian English: chips; Irish English and British English: crisps) are thin slices of potato that are deep fried or baked until crispy. Potato chips serve as an appetizer, side dish, or snack. Commercial varieties are packaged for sale, usually in bags. The basic chips are cooked and salted, and additional varieties are manufactured using various flavorings and ingredients including seasonings, herbs, spices, cheeses, and artificial additives. Chips are a predominant part of the snack food market in English-speaking countries and numerous other Western nations.

There is little consistency in the English speaking world for names of fried potato cuttings. American and Canadian English use “chips” for the above mentioned dish—this term is also used (but not universally) in other parts of the world, due to the influence of American culture—and sometimes “crisps” for the same made from batter, and “French fries” for the hot crispy batons with a soft core. In the United Kingdom and Ireland, “crisps” are the brittle slices eaten at room temperature and ‘chips’ refer to the hot dish.

Potato chips were originally fried and seasoned without concern for trans fats, sodium, sugar, or other nutrient levels. As nutritional intake guidelines were created in various countries and the nutrition facts label became commonplace, consumers, advocacy groups, and health organizations have focused on the nutritional value of so-called junk foods, including potato chips.

Some potato chip companies have responded to the criticism, both informal and legal, by investing in research and development to modify existing recipes and create health-conscious products. Kettle Foods was founded in 1978 and currently sells only trans fat-free products, including potato chips.

You can find authentic Armenian Potato Chips on many Armenian Restaurants in Los Angeles.

Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Sunflower oil contains predominantly linoleic acid in triglyceride form. There are several types of sunflower oils produced, such as high linoleic, high oleic and mid oleic. High linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate.

Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil’s properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high Vitamin E content. It is a combination of mono-unsaturated and polyunsaturated fats with low saturated fat levels.

There are a variety of health benefits associated with the consumption of sunflower oil. Sunflower oil is high in the essential vitamin E and low in saturated fat. Sunflower oil of any kind has been shown to have cardiovascular benefits. Diets combined with a low fat content and high levels of oleic acid have been suggested to lower cholesterol which, in turn, results in a smaller risk of heart disease. Sunflower oils fit this criteria. Studies of adults suggested that a balanced diet in which small quantities of saturated fats are replaced with sunflower oil has detectable cholesterol-reducing benefits.

You can find authentic Armenian Food containing Sunflower Oil on many Armenian Restaurants in Los Angeles.

Buckwheat refers to plants in two genera of the dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus Eriogonum. The name ‘buckwheat’ or ‘beech wheat’ comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.

Buckwheat isn’t actually a grain.  Instead, buckwheat comes from a fruit seed that is related to rhubarb and sorrel.  Its taste and texture very much resemble that of a typical whole grain.  Buckwheat can easily act as a substitute for most whole grains. Buckwheat contains a distinct, almost roasted nutty flavor.  Buckwheat wouldn’t be considered a mild flavored grain. It can be eaten plain with just a light drizzle of olive oil and a sprinkle of salt and pepper.

Like the majority of whole grains, buckwheat contains not only star quality taste, but some added health benefits as well. Studies have shown that buckwheat can lower blood pressure and cholesterol.  Just one cup contains 5 grams of fiber and 6 grams of protein.  Buckwheat also has substantial amounts of an array of minerals, which include magnesium, copper, manganese, and phosphorus. It provides a tasty, gluten-free alternative for those who have been diagnosed with celiac disease or have sensitivities to gluten.

Buckwheat makes a great side dish and is suitable for a delicious breakfast cereal as well.  It’s also a great bulking agent to add to soups and stews.

You can find authentic Armenian Buckwheat on many Armenian Restaurants in Los Angeles.

Wheat (Triticum spp.) is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages,[5] or biofuel.

Wheat has been cultivated domestically at least since 9,000 B.C. and probably earlier. Domesticated Einkorn wheat at Nevalı Çori—40 miles (64 km) northwest of Gobekli Tepe in Turkey—has been dated to 9,000 B.C.

Raw wheat can be powdered into flour; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur; or processed into semolina, pasta, or roux. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals.

Wheat is a good source of protein, fat, carbohydrate, dietary fiber, and iron, so it is beneficial to the health.

You can find authentic Armenian Wheat Food on many Armenian Restaurants in Los Angeles.

Cereals, grains or cereal grains, are grasses (members of the monocot families Poaceae or Gramineae) cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) – the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops.

In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils, and protein. However, when refined by the removal of the bran and germ, the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, or maize (in American terminology, corn) constitutes a majority of daily sustenance. In developed nations, cereal consumption is more moderate and varied but still substantial.

The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

While each individual species has its own peculiarities, the cultivation of all cereal crops is similar. All are annual plants; consequently one planting yields one harvest.

Some grains are deficient in the essential amino acid lysine. That is why a multitude of vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes. Many legumes, on the other hand, are deficient in the essential amino acid methionine, which grains contain. Thus a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal with rice by South Indians and Bengalis, dal with wheat by North Indians, and beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including Americans.

You can find authentic Armenian Cereal Food on many Armenian Restaurants in Los Angeles.

A staple food is a food that can be stored for use throughout the year (or produced fresh any time of the year) and forms the basis of a traditional diet. Staple foods vary from place to place, but are typically inexpensive starchy foods of vegetable origin that are high in food energy (Calories) and carbohydrate. The staple food of a specific cuisine may commonly be served as part of every meal. In the past, the word “meat” included staple foods along with seasonal vegetables and fruits along with flesh to differentiate from sweets and animal feed. The most important types of “meat” were flesh and staple food.

Most staple foods derive either from cereals such as wheat, barley, rye, maize, or rice, or starchy root vegetables such as potatoes, yams, taro, and cassava. Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains.

Although nutritious, staple foods generally do not by themselves provide a full range of nutrients, so other foods need to be added to the diet to prevent malnutrition.

You can find authentic Armenian Staple Food on many Armenian Restaurants in Los Angeles.

Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds).

The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first bread produced was probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. A major advance happened in 1961 with the development of the Chorleywood Bread Process, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf.

As a foodstuff of great historical and contemporary importance, in many cultures in the West and Near and Middle East bread has a significance beyond mere nutrition. The Lord’s Prayer, for example, contains the line “Give us today our daily bread”; here, “bread” is commonly understood to mean necessities in general. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist. The word companion comes from Latin com- “with” + panis “bread”. In Israel the most usual phrase in work related demonstrations is “lekhem, avoda” [bread, work], and during the 1950s, the beatnik community used the term bread as a euphemism for money.

Bread can be served at any temperature. Once baked, it can subsequently be toasted. It is most commonly eaten with the hands, or sometimes with a knife and fork. It can be eaten by itself or as a carrier for another, usually less compact food. Bread may be dipped into a liquid (such as gravy, olive oil, or sardine pâté), topped with various spreads, both sweet and savory, or serve as the enclosure for the ubiquitous sandwich with any number of varieties of meat, cheese, vegetables or condiments inside.

You can find authentic Armenian Bread on many Armenian Restaurants in Los Angeles.

A crouton is a small piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning “crust”.

Making croutons is relatively simple. Typically the cook cuts bread into small cubes, coats them in oil or butter (which may be seasoned or flavored for variety), and then bakes them. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and as brown as desired to give them a buttery flavor and crunchy texture.

Nearly any type of unsweetened bread, in a loaf or pre-sliced, with or without crust, may be used to make croutons. Dry or stale leftover bread is usually used in lieu of fresh bread. Once prepared, the croutons will remain fresh far longer than the bread.

A dish prepared à la Grenobloise (in the Grenoble manner) has a garnish of small croutons along with brown butter, capers, parsley, and lemon. Croutons are often used to make stuffing.

You can find authentic Armenian Crouton on many Armenian Restaurants in Los Angeles.

Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables and/or fruits.

Green salads include leaf lettuce and vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as south German potato salad, are served warm.

The word “salad” comes from the French salade of the same meaning, which in turn is from the Latin salata, “salty”, from sal, “salt”

The United States popularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century.

Green salads including leaf lettuces are generally served with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course, but it doesn’t always have to be served in a bowl.

Popular salad garnishes are anchovies, bacon bits (real or imitation), garden beet, bell peppers, shredded carrots, diced celery, cress, croutons, sliced cucumber, parsley, sliced mushrooms, sliced red onion, radish, sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes. Various cheeses, nuts, berries, seeds and other ingredients can also be added to green salads. Blue cheese, Parmesan cheese, and feta cheese are often used. Color considerations are sometimes highlighted by using edible flowers, red radishes, and other colorful ingredients.

You can find authentic Armenian Salad on many Armenian Restaurants in Los Angeles.

Mayonnaise (often abbreviated to mayo) is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt, and vinegar or lemon juice which uses egg yolks as an emulsifier. In France, sometimes mustard is added as a flavoring, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings.

There are a number of different explanations for the origin of the term mayonnaise.

The most probable origin of mayonnaise’s is that the recipe was brought back to France from the town of Mahon in Menorca, after Louis-François-Armand du Plessis de Richelieu’s victory over the British at the city’s port in 1756. According to this version, the sauce was originally known as salsa mahonesa (as it is still known on Menorca), later becoming mayonnaise as it was popularized by the French.

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer, an electric blender, or a food processor. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.

Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaises are more typically 70-80% fat. “Low fat” mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Worldwide, mayonnaise is commonly served in a sandwich, or with salad such as potato salad or canned tuna (“tuna mayo” or tuna salad).

You can find authentic Armenian Mayonnaise on many Armenian Restaurants in Los Angeles.