Dish of the week

Honey: Nature’s Golden, Never-Ending Treat

Ancient jars of honey—3,000 years old—have been found perfectly edible in Egyptian tombs! That’s because honey’s low moisture, high acidity, and hydrogen peroxide content create a near-immortal food. Bees transform nectar into this thick, sweet marvel—visit about 2 million flowers and fly 55,000 miles to make just one pound! Talk about dedication.

The Full Story

The Benefits Of Honey

Honey isn’t just a sweet treat—it’s practically a natural pharmacy in a jar. Raw honey is packed with antioxidants, enzymes, bee pollen, propolis, and polyphenols, which help reduce inflammation, support digestion, and even aid brain health by protecting against oxidative stress. Its renowned antibacterial and antifungal properties come from a unique mix of low pH, high sugar content, hydrogen peroxide (made by bees’ enzyme glucose oxidase), and natural compounds like bee defensin‑1 and flavonoids. That’s why honey has been used for centuries to help wounds heal faster and soothe sore throats.

On top of this, honey acts as a prebiotic, feeding good gut bacteria like Bifidobacteria and Lactobacillus to support digestion and gut health  . And for cold sufferers, a spoonful of honey has been shown to calm coughs and ease sore throats—proving that old folk wisdom often stands up to modern science.

Of course, none of this happens without the hard work of bees. These buzzing botanists don’t just make honey—they pollinate around 70% of our global food crops, from apples to almonds to pumpkins, making them essential to our ecosystem and food supply. Supporting honey means supporting bees—and by extension, the very biodiversity that keeps our planet thriving.

How To Cook With honey?

Honey-Soy Chicken Recipe

Here’s a zesty, regionally inspired Honey-Soy Chicken recipe with a tasty backstory and a mouthwatering finish!

While traveling through Shanghai, an experienced chef stumbled upon a humble kitchen trick: a splash of honey, soy, and a dash of vinegar turned everyday chicken into something unforgettable. He calls it a perfect “mirror moment”—when the sauce glistens like polished glass and caramelizes just right. This dish bridges Chinese technique with a modern, international twist—street food simplicity meets restaurant polish.

Recipe — Makes 4 Servings

Ingredients

• 600 g boneless, skin‑on chicken thighs (or breasts)

• 2 Tbsp honey (wildflower or acacia if you can)

• 2 Tbsp salty soy sauce

• 1 Tbsp rice vinegar (or lemon juice)

• 1 tsp fish sauce (optional umami boost)

• 1 tsp grated fresh ginger

• 2 cloves garlic, minced

• 1 Tbsp neutral oil

• Optional garnish: sesame seeds, sliced green onions

Prep & Cook

1. Make the marinade: Whisk honey, soy, vinegar, fish sauce, ginger, and garlic.

2. Marinate: Coat chicken well and let it sit 30–60 minutes (or up to 2 hrs in the fridge).

3. Cook onions (optional foundation): In a skillet over medium heat, sauté thinly sliced onion until soft (~5 min).

4. Cook chicken: Increase heat, add chicken and marinade, and cook 8–10 min, turning so it caramelizes but doesn’t burn.

5. Glaze it: Turn up heat for the last 2 min until the sauce thickens into a shiny glaze—this is your mirror moment  .

6. Serve: Let chicken rest, then serve over rice or noodles. Spoon any glaze from the pan on top and garnish lightly.

Why You’ll Love It

• One-pan wonder: Minimal cleanup, max flavor.

• Sweet-savory balance: Honey and soy dance together, with hints of ginger and garlic.

• Dynamic texture: Caramelized edges, glossy finish—pure comfort food with an elegant twist.

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