Craview - the food you like!

What is a crave? It's when we really want something, and we usually refer to food. Let it be a fillet minion, chocolate, candy or chips, when we suddenly want a pickle, we really want it.

So, this website will provide information about anything you crave for. And you'll be the one to tell us about it. Either add your own favorite food, write a review, rate it, or simply read about it, it's your place for your crave. Hens the name - Crave + Review .

To start with, we compiled a list of food, snacks, food companies, including domestic and international, to try and sum up all the food in the world. Ultimately, that's what we're here for. In the near future, we intend to add drinks too, to complete the meal.

Once we implemented the site's functionality, you'll be able to rate foods you like, catalog it in different categories, etc. This will all happen - soon.

Any ideas, suggestions and remarks will be gladly considered once we will set up out feedback forms. This is your site - our web visitors, and we intend to listen to what you say. We hope you'll find this site information useful, interesting, fun and of course - we hope it will wake up and help you satisfy your cravings.

Take pizza night outside with Bobby's Grilled Pizza with Hot Sausage and Grilled Peppers
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1/2 pound Italian hot sausage 1 large red onion, cut into 1/4-inch thick slices 2 large yellow pepper, cored, seeded and quartered 2 large red pepper, cored, seeded and quartered Olive oil Salt and pepper 1 recipe favorite pizza dough, rolled into 4

Grill up a batch of flavorful Shell Steaks with Red Wine Butter Sauce
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8 tablespoons unsalted butter, softened 3 cloves garlic, minced 1 shallot, minced 1 teaspoon coriander seeds, cracked 1/2 teaspoon black peppercorns, cracked 1/2 cup ruby port 1/2 cup red wine 2 teaspoons red wine vinegar 2 tablespoons minced fresh

Spice up your backyard with some Jumbo Grilled Shrimp Stuffed with Cilantro and Chiles
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8 jumbo shrimp, in the shell (about 1 1/4 pounds) 3 sprigs fresh thyme, leaves stripped Juice of 2 limes (about 1/4 cup) 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove

Indian turns prawn waste into super food
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That childhood goal has led to a new commercial viable technique for extracting a super food supplement - a powerful antioxidant which protects cells in the human body - from prawn shells. Now a PhD student at the University of New South Wales in Sydney,

Soft-shell Crabs with Broccoli Rabe and Sun-dried Tomato Pesto: Molecche con Rapini
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1 pound broccoli rabe, trimmed 1/4 cup sun-dried tomatoes (not oil-packed) 1/2 cup boiling water 1/4 cup plus 3 tablespoons extra-virgin olive oil 8 scallions or small spring onions, root ends trimmed and sliced 1/2 cup sweet red vermouth Salt and

Is food better than sex? Kathryn Flett and Alex James share their opinions
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Kathryn Flett:I love food. I love cooking it, love having it cooked for me and, mostly, I love eating it. I'm very fond of sex too, but if you forced me to choose between the two then that would be silly, wouldn't it? Sex is obviously a physical,

The great organic taste test by Arthur Potts Dawson, executive chef proprietor at Acorn House
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Organic wholemeal breadDoves Farm 800g, 1.39, WaitroseChunky log of a loaf. A bit musty but I like the texture. It makes nice doorstep slices which are perfect for a ploughman's.3 starsArtisan, Rye and Spelt 800g, 1.77, artisanbread-abo.co.ukMost

Stphane Reynaud on how to make the dream terrine
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Living in the Ardche plateau in southern France, where my grandpa was a butcher, and the back of his shop was my playroom, I grew up surrounded by food. Simple, rustic terrines were the staple of our family mealtimes. Traditionally cooked in a deep

Indian scientist turns prawn waste into super food
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Sydney: It was the stench of the huge piles of seafood waste on the outskirts of her home town in Tamil Nadu which pushed Indian food scientist, Renuka Karuppuswamy, to consider a more useful purpose for the rotting waste. That childhood goal has led to

Jaleo Wine Tasting - Monday, April 28
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Taste of the Triad: N.C. winemaking pioneer knows experience is the key
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Mark Terry got his start in winemaking as a pioneer in the Long Island region. He managed more than 100 acres during his 20 years at Hargrave Vineyards, with his wines enjoyed regularly in the governor's mansion and the White House. He came to Westbend

English lose the appetite for a career in waiting
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Standards of service in restaurants are slipping, according to a survey of diners who sit at some of the finest tables in the land. Low wages and low status; the reluctance of the English to serve; and the arrival of eastern Europeans with poor language

Screw tops shake up French wine business
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CHABLIS, FRANCE - Fine French wine with a screw top? At La Cote Saint Jacques restaurant, a Michelin three-star temple of gastronomy in the Burgundy region, chief sommelier Arnaud Laplanche isn't ashamed to give it a try. He's part of a quiet revolution

Superfood Snacks uses Innovia Films' NatureFlex biodegradable packaging material
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Superfood Snacks uses Innovia Filmsâ?? NatureFlex biodegradable packaging material Innovia Filmsâ??biodegradable packaging material, NatureFlex, is helping a raw snack food company, Superfood Snacks - to fulfil its ideal for natural

Wine Tasting at G & M Machmer Weingut
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Every year a group of acquaintances (die Bekannten) in the Weinheim region of Germany gets together for an evening of wine tasting. They rent a bus and head out to G & M Machmer Winery in the town of Bechtheim to taste the current offerings from the

Wine Tasting 101 - What the Heck Does Oaky Mean?
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(SkyNewswire.com)--The use of oak in wine plays a significant role in winemaking and can have a profound effect on the resulting wine, impacting the color, flavor, tannin profile and texture of the wine. Oak can come into contact with wine in the form of

Beef is what's for dinner at Stark's in Santa Rosa
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The image is a fitting introduction to the latest venture from Mark and Terri Stark, who own Willi's Wine Bar and Monti's, both in Santa Rosa, and Willi's Seafood and Raw Bar in Healdsburg. This husband-and-wife team is expert at assessing the Sonoma

The kitchen thinker: don't pass over the flatbreads
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Bee Wilson on unleavened bread 'Seven days shall ye eat unleavened bread&' Yesterday was the last day of Passover, when observant Jews eat no leavened bread, in remembrance of the Israelites fleeing Egypt. In their haste, the Israelites only had time to

Restaurant review: Lakelands first floor caf
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Restaurant review: Lakelands first floor cafLast Updated: 12:01am BST 27/04/2008 Lakeland is the top shop for cookware, but is its restaurant hitting the same heights? Zoe Williams takes a view Before it became a national institution of cookware,

Food Of The Week: If your bodyclock's in a spin, it must be time for brunch
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Search Search Go Independent.co.uk Web Bookmark & Share Got up too late for breakfast but can't wait till lunchtime to eat? There are plenty of brunch options available around the globe for the hungry traveller. Take 'Brunch du Monde' in the

Are organic foods worth the investment?
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organic foods worth the investment Your browser is not supported. Please visit our page to view a list of compatible web browsers. Are organic foods worth the investment Published Saturday April 26th, 2008 E9 Catherine

Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita Praline
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hours, plus 4 hours' chilling 1/4 cup pepitas (hulled toasted pumpkinseeds) 1 teaspoon mild New Mexican chili powder (or to taste) 5 ounces bittersweet chocolate, finely chopped

Block Party
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Terrines seem sophisticated and intimidating, but theyre actually homey and only as complicated as you allow them to be. Like many things French, theyre worth working through the fear factor for. Because all of the cooking is done the day before, you can

Tasting Highlights: White Wines of South Africa
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Super Foods
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Novelist and deli-owner Jeanette Wintersen picks her favourite eateries
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If you want to just lean on the bar, you can, but the Lamb also serves good, solid, country food - shepherd's pie, rack of lamb, that kind of thing - in its series of cosy dining rooms. Upstairs At The Bluecoat School Lane, Liverpool, 0151-709 5297

How to bake: Dan Lepard's chocolate custard muffins
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Chocolate custard muffinsRoger Pizey has been Marco Pierre White's pastry chef since way back at Harvey's in 1987, and is undoubtedly one of our finest. His book Small Cakes (Jacqui Small, 8.99) is out this month and we've got a competition to win a