We’re quickly losing the art of cooking and dining
Cooking has become an inconvenience, disrupting our daily work-obsessed routine. For a protein boost, we take powdered shakes in the form of Soylent and Huel and tolerate their gritty contents
Cooking has become an inconvenience, disrupting our daily work-obsessed routine. For a protein boost, we take powdered shakes in the form of Soylent and Huel and tolerate their gritty contents
Ramon Hizon Enriquez has the face and personality for television. He did star in a beer commercial back in the ’80s when his marker-thin ’stache said “bold star” rather than
With people wanting to know where ingredients come from and the world extending efforts toward a zero waste lifestyle, nose-to-tail cooking is fast becoming the “in” thing in professional kitchens.
A clever play on words, an image that delivers emotion and impact, a video that tugs on your senses—these marketing tricks can definitely do wonders for a brand. But push
“The event is literally 24/7, through deserts and mountains and a lot can happen this time.”
“I realized that part of the exercise of understanding is accepting that by nature, triathlon is a solitary sport.”
The key to avoid feeling exhausted and overwhelmed all the time
Chefs are notorious for their tattoos. It seems to come with the kitchen attire, along with the toque and tidy whites. Stephanie Izard has a fish on her wrist while
We wince like we are in pain. Our faces portray discomfort as if we were elbowed in the rib or an icy drink agitated a sensitive tooth. Then gradually, almost
Hugh Mangum began slicing through a huge slab of brisket—its blackened crust falling away from the blade to reveal intensely pink flesh beneath and release the aroma of cooked meat.
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