Filipino food has never sustained much attention in the continental U.S. despite ties that date to 1898, when Spain ceded control of its Pacific colony to the U.S. That’s curious, because the cuisines ...

"Filipino food is contrast — push and pull, extremes colliding, sweet and savoury, crisp and tender, bright and rich held together by the sharp, defining note of sour, because Filipino food isn’t just ...

Most Filipino restaurants serve food the way mom used to–with a casual disregard for presentation, set on the table in still-steaming pots and platters. So what better place to begin exploring the ...

You can learn a lot about someone through their adobo. The way one prepares the unofficial national dish of the Philippines is guided by preference, says Mia P. Manansala, the author of the ...

These ingredients are widely used and much-loved in Filipino cooking. Each one is delicious, versatile, and well-worth a place in your pantry. The fundamental flavors of Filipino cuisine are deeply ...

There was something very honest about my conversation with Erwan Heussaff. Beyond the strong platform, the videos, the reach, ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. If you go to the Philippines, calamansi is ...

The name Maria Ylagan Orosa is not a household name to many Filipinos. But her invention, the ...