Filipino Food

Savory cake, edible flowers and other dishes for your Mother’s Day spread

Moms deserve all the love and appreciation in the world. A great way to give them that is by hosting a celebration they’d be proud of

Sinigang, tawilis, turon: Learn these essential Pinoy recipes inspired by Filipino food paintings

For Filipino Food Month, UP Vargas Museum takes inspiration from the paintings by masters such as Amorsolo in its permanent collection

Done mastering the 5 French mother sauces? Try these sauces next

Sure, you can buy these sauces from the grocery, but making them from scratch can taste *way* better

fish coconut jar book magellan-elcano-expedition-circumnavigation
The Magellan-Elcano expedition had food for 2 years. A new book lists their feasts in the country when they ran out

The first publication of the National Quincentennial Committee, “Pigafetta’s Philippine Picnic: Culinary Encounters During the First Circumnavigation, 1519-1522” by food historian Felice Prudente Sta. Maria will be released this week in Cebu

Food origins: The halo-halo’s macapuno, nata de coco and kaong and how they’re made

We know almost every ingredient of halo-halo by heart, but little has been said about these specialty ingredients that are products of years of scientific research and agricultural innovation

Will you boodle fight with Alison Roman at this upcoming Filipinx open-concept restaurant?

Neng Jr.’s, an open concept Filipino restaurant by a first-generation Filipino-American, is having a fundraising raffle. The prize? Dinner with cooking stars like Alison Roman

Food origins: Why salted egg is red while bagoong and buro are pink

Other than making them visually appealing and appetizing, the colorants in traditional Filipino food serve a more scientific and practical purpose

What’s the difference between caldereta and bakareta?

As if differentiating the other tomato-based stews isn’t hard enough, here comes a variation of caldereta

Ginataang bilo-bilo recipe to remind us what god-tier Pinoy merienda should be like

I am an unapologetic denier of the rice flour balls in ginataang bilo-bilo. Yes, I…

New ramen concept from the makers of Wrong Ramen and other new restaurants to try this week

By the time we get out of this quarantine, we’d either be great cooks or…