food
What began as a small home-based operation in 1995 has grown into a thriving family business.
Once considered a simple pasalubong from Bicol, the pili nut is steadily gaining global recognition thanks to its rich flavor, impressive nutrition, and remarkable versatility.
At the Philippine Heritage Kitchen's Sisig Festival, Kapampangan scholar Ruston Banal explains how the beloved dish became more than just comfort food—it became a symbol of Filipino creativity, culture, and community.
A crispy bite delivers more than texture—it signals freshness, amplifies flavor, and adds an irresistible layer of excitement to every meal.
In celebration of Independence Day, we pay tribute to five dishes that double as historical documents and edible records of how Filipinos lived.
Though still not as highly preferred like pork or chicken, sheep meat is gradually finding its way to many Filipino dining tables.
Did someone just call you “sabaw”? It doesn’t mean you’re slurp-worthy.
