Discover how humble rice and sugar are transformed into a gooey, crunchy marshmallow bar topped with rainbow-colored chocolate chips; the root, stem and flowery part of a Japanese plant are pureed into a delicate but very spicy sidekick to sushi; meatless deli magicians, Tofurky, turn soy milk into mouthwateringly aromatic Italian veggie sausages; and, how many microscopic layers are baked into the flaky dough of a sinfully moist and tender Mini Choco bun.
Discover how Amy's Kitchen wraps up their scrumptious rice and pinto bean burritos; an Oregon-based company adds a double shot of bacon to lip smacking fried rice that never meets the fryer; sweet little Maraschino cherries get their signature color; and the makers of classic Abba-Zaba candy bars get that perfect combo of chewy taffy and creamy peanut butter.
Discover how modern technology has transformed the way traditional Indian flatbread is baked; crunchy cheesy puffs get a flavor as bright as their neon color; cream filled cookies get that distinctly Canadian taste and shape; and decadent chocolates are filled with the luck o' the Irish.
Discover how the makers of doubly delicious "Tortetufo" get one chocolate praline mousse cake inside another; plain chick peas are transformed into yummy boondi, a spicy, crunchy Indian snack; sinfully tender, frosted sugar cookies come out of the oven a technicolor treat; and mouthwateringly flaky, aromatic Greek spanakopita is spun into a modern spinach pie twisted up in phyllo pastry.
Discover how peppermint puffs get their light and airy texture while packing a spicy blast; flaky cheese straws get that perfect twist of buttery cheddar and crunchy pastry; cool and fruity mango chutney is the Indian condiment used as ketchup, relish and mustard all at once; and iconic love hearts are embossed with those catchy sweet nothings.
Discover how the makers of madras sambar, an ancient Indian vegetable stew, manage to fit an entire aromatic meal into a small can; the surprisingly sumptuous combo of lemony chocolate and cottage cheese is molded into Moo Moo bars, a modern update of a frozen Russian treat; CheeChas, a crunchy Mexican-inspired chip is puffed up from pasta; and classic sugary American gumdrops get their chewy texture.
One of the most popular vocalists to emerge from the British Invasion, Tom Jones' rags to riches story began in the slums of Wales, took him to London and then all the way to Vegas.
One of the most popular vocalists to emerge from the British Invasion, Tom Jones has defined male rock star sexuality to the point of self-caricature. His rags to riches story began in the slums of Wales, took him to London and then all the way to sold-out Vegas concert stages.
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Bond—James Bond—was introduced to movie fans with the release of the first 007 film, Dr. No, in 1962. The past five decades of James Bond films have included a gamut of soundtrack artists, including Paul McCartney & Wings, who performed the song "Live and Let Die" for the Bond film of the same name; Shirley Bassey, who sang tracks for the films Diamonds Are Forever and Goldfinger; Jack White and Alicia Keys, who performed "Another Way to Die" for Quantum of Solace; Gladys Knight, who sang the title track for License to Kill; Louis Armstrong, who performed "We Have All the Time in the World" (secondary theme) for On Her Majesty's Secret Service; and Adele, who sang the title track for the newest film of the Bond franchise, Skyfall.
James Bond Soundtrack Artists
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Famous Welsh People
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