There are certain names in the Philippine food industry that come with expectations. Raul Fores is one of them.
Whether you want to cook dinner more often, make something fun for the potluck, or finally know what you're ordering at the sushi counter, these books have something worthy of space on your shelf.
The best spatula isn't the one you like most. It's the one that makes the job easier.
They all have holes in them. They do not, unfortunately, all do the same job.
Maybe it has been sitting in the fridge longer than you remember. Maybe the best before date has already passed. Or maybe you bought a tray of eggs from the market and cannot quite recall when you got them.
So your bread is a little too old, but not quite ready for the trash? Here’s how to make it good again.
Walk into Taglish expecting a manifesto on Filipino cuisine and you'll leave surprised.
After nearly two decades of sharing recipes through television, chef Rosebud Benitez's first restaurant feels less like a long-awaited career milestone and more like an invitation to come over for a meal.
"KAEN came from a desire to simplify," Marvin says.