Bibingka is basically ground rice and water. It is generally called kakanin from the word kanin or cooked
As I sit in the afternoon traffic northbound of EDSA, gazing at the taillights of buses, cars, and
Salt is the quiet hero of every kitchen, enhancing flavors and bringing out the depth and nuances of
On a bamboo raft under the hot Ilocos sun, I was brought a few meters from shore to
The mere mention of buro inspires either intense delight or a quickly wrinkled nose depending on who you’re
In many regards, cauliflower has always held a special place in my heart. Growing up in the south
Have you ever heard of the expression “nothing goes to waste”? Well, sausage-making was borne out of that
We’ve been told that red wine goes with steak and white wine complements fish, but what goes with
The ensaymada was my first big baking failure. Five trials, 60 hours, 40 egg yolks, and almost one
Lent is when seafood is consumed more than any other time of the year. A spike in delivery