FOOD TRENDS

A photo of a tofu sandwich from Fowlbread
These tofu sandwiches will change what you *think* you know about tofu

We already know that tofu is main dish and appetizer material, but these sandwiches prove that they belong in between bread, too

A cream puff covered in melted chocolate on a black earthen plate and sprikled with nuts and colorful accoutrements courtesy of Hello Stranger Manila
You’ll have to fight for a box of these elusive treats from local bakers

Set your alarms, ready your browsers and make sure your internet connection is stable—because these goodies are gone in a flash

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LIST: Plant-based cheeses that taste like the real thing

After beef and lamb, cheese has the highest gas emission in food. Is it time we switch to plant-based cheese?

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Have breakfast for dessert with these almusal-inspired treats

The flavors of breakfast aren’t time-bound, and these desserts made by local bakers prove it

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Here’s why you’re sick of your own cooking—according to science

It’s also the reason free food or meals you didn’t make yourself just hit the spot

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Taste the flavors of Luzon, Visayas and Mindanao in this locally-made gin

Aside from paying tribute to local ingredients, Agimat Gin also incorporates mythology and symbolism to the experience

Coconut yogurt, a dairy-free option for the lactose intolerant and eco-conscious

Thrive & Co. and NiYog are two local brands fermenting coconut milk-based yogurt towards a dairy-free future

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Order up! Shake Shack’s Chick’n Bites are finally coming to Manila

Attention all Shack fans! The NY-based fast food chain is finally adding Chick’n Bites to the menu—but only for a limited time

This local home brewery bottles our sacred connection with nature

There is joy in trying out different drinks, especially if they’re locally produced brews that…

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Sampaguita is the main botanical in this locally made gin

Instead of juniper and licorice, Proclamation Gin uses sampaguita flowers handpicked by women farmers in Central Luzon