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The best cocoa powder and other tips from an outstanding pastry chef

August 18, 2016
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How the famed Spanish ‘jamon’ is made

August 11, 2016
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Eating Chinese at the Shang and Conrad

July 21, 2016
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Camote, ‘kinilaw,’ ‘humba,’ ‘lambanog’–how our food is intertwined with other cultures

July 14, 2016
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Foie gras with tuna, smoked lobster and rabbit roulade–the Pen is 40

July 7, 2016
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Herbs galore–for flavoring food and healing the body

June 30, 2016
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How bread came to be, and how it altered human history

June 16, 2016
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‘Ensaladang ukoy,’ Angus ‘tapsilog,’ boneless ‘lechon’–a festival of Myrna Segismundo’s Fiesta Filipino fare

June 9, 2016
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Beef ‘piyassak,’ ‘tiyulah itum,’ ‘utak-utak,’ paella Chavacana–savory dishes that define Zamboanga

June 2, 2016
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Tapas–but this time made from Spanish white pig

May 19, 2016
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