european food

British food customs can seem, well, a bit wonky to the uninitiated. Just as "afternoon tea" refers to a ritualistic midday meal rather than the consumption of the actual beverage, an English full breakfast, as it's known, has its own set of guidelines. More hearty than dainty, full breakfast is comfort food at its finest and is generally reserved for weekends — perhaps after a night of indulgence — much like the American custom of brunch.

While the exact offerings may vary from establishment to establishment, we've broken the usual suspects down:

• Eggs: Generally fried or poached; either way, we'd argue that a runny yolk is imperative.
• Back bacon: Thick and fried til crisp-tender, it's often referred to simply as "bacon" but is in fact a different cut from what is customary stateside. Back bacon is leaner (similar to Canadian bacon), as it's cut from the back of a pig, rather than the fattier pork belly.

Keep reading for sausage, toast, and all that jazz.

I know it's January and all of the indulgences of the holiday season should be behind us, but when it comes to chocolate, I refuse to give that up. Typically I am a fan of really rich, deep dark chocolates that have complex and slightly bitter flavors. My one exception to this rule is with Milka chocolate.

While you can find Milka in the United States, the European version is so much better. The chocolate is creamier and has more depth of flavor than its American counterpart. In fact, I'm so obsessed with this chocolate that I practically beg my mother-in-law to bring me back a suitcase full every time she comes to visit from Slovenia.

You may be wondering what makes this chocolate so special. The secret is, apparently, in the milk, which comes from Alpine cows (literally, from the Alps).

For more, keep reading!