Saba Wahid is a dynamic personality on and off screen. She really and truly does enjoy life to the fullest by surrounding herself with a diverse group of friends, family, and loved ones. She has had a colorful upbringing rooted in her Pakistani ethnic origin balanced with her American born and raised attitude.
Saba prides herself on her ability to adapt in any environment, but the place where she feels most at ease is in the kitchen. Her creativity and enthusiasm in this setting is unique because she manages to incorporate all of the elements that are important in her life and communicates it in the world of gastronomy.
More about Saba »
Culinary Delights, By Saba Wahid
Check out Saba's blog to find out what's hot and what's not in the wonderful world of gastronomy!
Visit the Blog »
Did You Know?
The fungus called truffles can cost $800 to $1,500 per pound. They are sniffed out by female pigs, which detect a compound that is in the saliva of male pigs as well. The same chemical is found in the sweat of human males
Caffeine: there are 100 to 150 milligrams of caffeine in an eight-ounce cup of brewed coffee, 10 milligrams in a six-ounce cup of cocoa, 5 to 10 milligrams in one ounce of bittersweet chocolate, and 5 milligrams in one ounce of MILK CHOCOLATE.
California's Frank Epperson invented the Popsicle in 1905 when he was 11-years-old
Americans eat 20.7 pounds of candy per person annually. The Dutch eat three times as much.
Chocolate contains phenyl ethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love
Goulash, a beef soup, originated in Hungary in the 9th century AD
Haggis, the national dish of Scotland: take the heart, liver, lungs, and small intestine of a calf or sheep, boil them in the stomach of the animal, season with salt, pepper and onions, add suet and oatmeal. Enjoy!
The difference between apple juice and apple cider is that the juice is pasteurized and the cider is not.
The first ring donuts were produced in 1847 by a 15 year old baker's apprentice, Hanson Gregory, who knocked the soggy center out of a fried doughnut.