Vice President of Lebanese Wildlife Alexandra Youssef, checks a fox at a vet clinic in Beit Mery, Lebanon on March 26, 2021. (Photo by Mohamed Azakir/Reuters)

A squid swims underwater off the shore of the coastal city of Qalamun, north of the Lebanese capital Beirut, on September 24, 2019. (Photo by Ibrahim Chalhoub/AFP Photo)

Women dance at the Taiga nightclub in Batroun village, north of Beirut, Lebanon, Friday, July 2, 2021. With their dollars trapped in the bank, a lack of functioning credit cards and travel restrictions imposed because of the pandemic, many Lebanese who traditionally vacationed over the summer at regional hotspots are also now turning toward domestic tourism. (Photo by Hassan Ammar/AP Photo)

Audrey Hepburn cooking at home, 1954. Colorized by Dana Keller.

In this May 31, 2016 photo, pieces of watermelon litter the trash area of the Coche public market in Caracas, Venezuela. Staples such as corn flour and cooking oil are subsidized, costing pennies at the strongest of two official exchange rates. But fruit and vegetables have become an unaffordable luxury for many Venezuelan families. (Photo by Fernando Llano/AP Photo)

Carlos Martinez (L), a representative of the Guinness World Records, examines the cooking process of a chocolate coin during an attempt to break the Guinness World Record for the biggest chocolate coin in Caracas, Venezuela, October 1, 2015. More than 80 people will work with 100% Venezuelan cacao to create the coin that is estimated to weigh 1,000 kg, according to local media. (Photo by Carlos Garcia Rawlins/Reuters)

Cooked and coloured eggs travel along the production line at the Schrall coloured eggs company in the Austrian Village of Diendorf March 16, 2015. Schrall is one of Austria's biggest Easter and coloured eggs producers and makes between eight and 10 million coloured eggs throughout year. (Photo by Leonhard Foeger/Reuters)

In this June 16, 2017 photo, Batel Delciner, 23, removes wood from a furnace to lower the heat cooking sugar juice at the Ti Jean distillery, which produces clairin, a sugar-based alcoholic drink, in Leogane, Haiti. The broth is cooked for about four hours after a fermentation period of four to eight days. (Photo by Dieu Nalio Chery/AP Photo)