They said it would be beyond imagination, and it truly was extraordinary. The customarily traditional Chaine des Rotisseurs, the international gastronomic society founded in Paris in 1950 and devoted to
THE KITCHEN had water baths with a digital read-out in each of them. And into those went vacuum-sealed food—meat, seafood, vegetables, fruit. That isn’t as simple as it sounds. And
A story is told that, in 1989, New York wine merchant William Sokolin tried to sell a bottle of 1787 Château Margaux for $500,000. It was from the newly discovered
Lasagna with chunks of meat and button mushrooms simmered in rich herbed tomato sauce, seasoned to sit easy on the Filipino palate, with a hint of sweetness; layered alternately with
SHE GREW up eating adobong salagubang. And, to this day, Aileen Joson-Syyap still enjoys this exotic dish the way she enjoys eating butong pakwan (dried watermelon seeds), while watching TV
Lately, a number of Singaporean restaurants have sprouted all over the metropolis. I wouldn’t be surprised if one day, just like Japanese dishes, Hainanese Chicken Rice becomes common in many
In celebration of its 60 years in the kitchen appliance industry, Elba recently came out with a cookbook featuring 60 budget-friendly pasta recipes. Founded in Italy in 1950 by Ellio
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