0_Wizard
I really enjoy cooing new things in the kitchen, especially cakes.
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat.
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Cooking
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Battle of Beersheba (1917)
The Battle of Beersheba (, ) was fought on 31 October 1917, when the Egyptian Expeditionary Force (EEF) attacked and captured the Yildirim Army Group garrison at Beersheba, beginning the Southern Palestine Offensive of the Sinai and Palestine campaign of World War I. Infantry from the 60th (London) and the 74th (Yeomanry) Divisions of the XX Corps from the southwest conducted limited attacks in the morning, then the Anzac Mounted Division (Desert Mounted Corps) launched a series of attacks against the strong defences which dominated the eastern side of Beersheba, resulting in their capture during the late afternoon.
Beersheba
Beersheba, also spelled Beer-Sheva (; ; ), is the largest city in the Negev desert of southern Israel. Often referred to as the "Capital of the Negev", it is the center of the fourth most populous metropolitan area in Israel, the eighth most populous city in Israel with a population of , and the second largest city with a total area of 117,500 dunams (after Jerusalem). With an ancient history, and long used as a bedouin encampment, the modern history of Beersheva began at the start of the 20th century when a permanent settlement was established by the Ottoman Turks. The Battle of Beersheba was part of a wider British offensive in World War I aimed at breaking the Turkish defensive line from Gaza to Beersheba.
Southern Palestine Offensive
The Southern Palestine Offensive, employing manoeuvre warfare, began on 31 October 1917, with the Battle of Beersheba, during the Sinai and Palestine Campaign, of World War I. After the capture of Beersheba, by the Egyptian Expeditionary Force (EEF), the Gaza to Beersheba line became increasingly weakened and, seven days later, the EEF successfully forced the Ottoman Turkish Empire's Seventh and Eighth Armies to withdraw. During the following seven days of pursuit, the Turkish forces were pushed back to Jaffa. There followed three weeks of hard fighting in the Judean Hills before Jerusalem was captured on 9 December 1917.
Battle of Tel el Khuweilfe
The Battle of Tel el Khuweilfe, part of the Southern Palestine Offensive, began on 1 November 1917, the day after the Egyptian Expeditionary Force (EEF) victory at the Battle of Beersheba during the Sinai and Palestine Campaign of World War I. After the Stalemate in Southern Palestine a series of coordinated attacks were launched by British Empire units on the Ottoman Empire's German commanded Yildirim Army Group's front line, which stretched from Gaza inland to Beersheba. During fighting for the town, the road from Beersheba to Jerusalem via Hebron, was cut just north of the town in the southern spur of the Judean Hills.
Stalemate in Southern Palestine
The Stalemate in Southern Palestine was a six month standoff between the British Egyptian Expeditionary Force (EEF) and the Ottoman Army in World War I. The two hostile forces faced each other along the Gaza to Beersheba line during the Sinai and Palestine Campaign, with neither side able to force its opponent to withdraw. The stalemate began in April 1917 with the defeat of the EEF by the Ottoman Army at the Second Battle of Gaza and lasted until the EEF offensive began with the Battle of Beersheba on 31 October 1917. Previous to the stalemate, units of the Ottoman Fourth Army had been forced out of the Sinai Peninsula by a series of EEF victories: the Battle of Romani in August 1916, the Battle of Magdhaba in December and the Battle of Rafa in January 1917.
Battle of Hareira and Sheria
The Battle of Hareira and Sheria was fought on 6–7 November 1917 when the Egyptian Expeditionary Force attacked and captured the Yildirim Army Group's defensive systems protecting Hareira and Sheria in the centre of the Gaza to Beersheba line, during the Southern Palestine Offensive of the Sinai and Palestine Campaign in World War I. These defensive systems, which had successfully repelled frontal attacks during the Second Battle of Gaza, became vulnerable, after a six months' stalemate, to a flanking manoeuvre by the XX Corps on 6 November. This was made possible by the capture of Beersheba on 31 October after which Ottoman defenders had been pushed back north from the town into the Judean Hills, during the Battle of Tel el Khuweilfe.
Sinai and Palestine Campaign
The Sinai and Palestine Campaign of the Middle Eastern theatre of World War I was fought between the British Empire and the Ottoman Empire, supported by the German Empire. It started with an Ottoman attempt at raiding the Suez Canal in 1915, and ended with the Armistice of Mudros in 1918, leading to the cession of Ottoman Syria and Palestine. Fighting began in January 1915, when a German-led Ottoman force invaded the Sinai Peninsula, then part of the British Protectorate of Egypt, to unsuccessfully raid the Suez Canal. After the Gallipoli Campaign, veterans from each side formed the Egyptian Expeditionary Force (EEF) and the Fourth Army in Palestine, to fight for the Sinai Peninsula in 1916.
1_Apprentice
Mmm! I like cooking too, but I've never made a cake. What are the main ingredients?
0_Wizard
Typically the ingrediants for cooking a cake are flour sugar water and an egg
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
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Cooking
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Angel food cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels". Angel food cake requires egg whites whipped until they are stiff; cream of tartar is added to the mixture to stabilize the egg whites.
Doughnut
A doughnut or donut (both: or ; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (the "hole"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes or drop scones. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Cake
Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients.
1_Apprentice
What kind of varieties of cakes can be made? 
0_Wizard
There are too many to count, cakes were midifications of breads originally. But now you can make anything from angel food cake to boston creme pies.
In its oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
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Cake
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Angel food cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels". Angel food cake requires egg whites whipped until they are stiff; cream of tartar is added to the mixture to stabilize the egg whites.
Devil's food cake
Devil's food cake is a moist, airy, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Because of differing recipes and changing ingredient availability over the course of the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting. Devil's food cake is commonly a dense, rich chocolate cake, quite different from other chocolate cakes such as the German chocolate cake.
Cake
Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Angel Food Ministries
Angel Food Ministries was a Monroe, Georgia, based nonprofit organization that provided a monthly food service to over 500,000 families. The ministry was a nondenominational program located in 43 states across the United States and the District of Columbia, distributing food from 5,200 locations. There were 473 distribution centers in Georgia and more than 1,400 concentrated in Texas, Missouri, Tennessee, and Pennsylvania. The headquarters was located in a warehouse in Monroe. The ministry employed 220 full-time employees and 500 temporary workers. The program bought food in bulk at discount price and then sold it in family sized quantities, while spreading the word of Christ.
Project Angel Food
Project Angel Food is a 501(c)3 nonprofit organization in Los Angeles County which provides free meals for men and women too sick to shop and cook for themselves. Project Angel Food serves the majority of Los Angeles County with South Los Angeles and Metro Los Angeles being the two largest service areas for the organization. Latinos (39%), African Americans (29%), and Caucasians (21%) make up 89% of their clientele. 1989-1990 The Project Angel Food Program was founded by Marianne Williamson as an outreach program of the Los Angeles Center for Living, which helps people with life-threatening illnesses.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.