Food For Thought

Doreen Fernandez’s anti-Valentine’s advice

‘Celebrate your love any day except Feb. 14,’ the late great culinary historian wrote One…

From ‘adobong tamad’ to adobo haute cuisine

Mention adobo to a Filipino and it can conjure a lot of different cooking, memories,…

Why you should watch ‘Salt Fat Acid Heat’

  Because some of us still have to stay home, why not watch the documentary…

Bake with ‘bae’: This co-baking space is a wannabe baker’s dream

Imagine not having to clean up your mess. App-taught, pastry chef-assisted baking studio promises a…

Pasta is 2021’s sourdough: Food trend predictions

Heathy, and spicy, are in; so are no-work meal hacks The year that was 2020…

Chefs on the 2020 food trend they can do without

‘Old comforts become necessary when everything around you is unpredictable’   The food and beverage…

More faves: Chinese ‘lumpia,’ ‘pares,’ empanada

Additions to my already very long list   When I received my edible care package…

How to train your palate for wine

Be adventurous, say connoisseurs. Try different styles to memorize flavors and nuances   Wine continues…

What David Licauco loves to eat

Actor David Licauco launched two online food business during the pandemic—Sòbra (@sobra.mnl in IG), which…

How the mango, coconut found their way to Mexico

Galleon Day webinar highlights PH-Mexico culinary and cultural exchange “Galleon Day” is commemorated Oct. 8,…