Kit Kat is a chocolate-covered wafer bar confection created by Rowntree’s of York, United Kingdom, and is now produced globally by Nestlé, which acquired Rowntree in 1988,[1] with the exception of the United States where it is made under license by H.B. Reese Candy Company, a division of The Hershey Company. The standard bars consist of two or four fingers composed of three layers of wafer, separated and covered by an outer layer of chocolate. Each finger can be snapped from the bar separately. There are many different flavours of Kit Kat.
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Kit Kat is a chocolate-covered wafer bar confection created by Rowntree’s of York, United Kingdom, and is now produced globally by Nestlé, which acquired Rowntree in 1988,[1] with the exception of the United States where it is made under license by H.B. Reese Candy Company, a division of The Hershey Company. The standard bars consist of two or four fingers composed of three layers of wafer, separated and covered by an outer layer of chocolate. Each finger can be snapped from the bar separately. There are many different flavours of Kit Kat.
Select options
This product has multiple variants. The options may be chosen on the product page
Kit Kat is a chocolate-covered wafer bar confection created by Rowntree’s of York, United Kingdom, and is now produced globally by Nestlé, which acquired Rowntree in 1988,[1] with the exception of the United States where it is made under license by H.B. Reese Candy Company, a division of The Hershey Company. The standard bars consist of two or four fingers composed of three layers of wafer, separated and covered by an outer layer of chocolate. Each finger can be snapped from the bar separately. There are many different flavours of Kit Kat.
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This product has multiple variants. The options may be chosen on the product page
Salt and pepper is the common name for edible salt and black pepper, a traditionally paired set of condiments found on dining tables where European-style food is eaten. The pairing of salt and pepper as table condiments dates to seventeenth-century French cuisine, which considered pepper the only spice (as distinct from herbs such as fines herbes) which did not overpower the true taste of food.[1] They are typically found in a set of salt and pepper shakers, often a matched set; however, salt and pepper are typically maintained in separate shakers.
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The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage“, and is the diminutive form of brocco, meaning “small nail” or “sprout”.[3] Broccoli is often boiled or steamed but may be eaten raw.[4]
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.
Broccoli is a result of careful breeding of cultivated Brassica crops in the northern Mediterranean starting in about the 6th century BC.[5] Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[6]Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.[7] Broccoli was first introduced to the United States by Southern Italian immigrants, but did not become widely popular until the 1920s.[8]
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The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage“, and is the diminutive form of brocco, meaning “small nail” or “sprout”.[3] Broccoli is often boiled or steamed but may be eaten raw.[4]
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.
Broccoli is a result of careful breeding of cultivated Brassica crops in the northern Mediterranean starting in about the 6th century BC.[5] Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[6]Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.[7] Broccoli was first introduced to the United States by Southern Italian immigrants, but did not become widely popular until the 1920s.[8]
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