They're calling it the new matcha.
Guests invited to Anna Olson’s house in Welland, Ontario, can always look forward to having more than one dessert. After all, the Canadian celebrity chef, who stars in her own TV cooking shows (“Sugar,” “Kitchen Equipped,” “Bake with Anna Olson,” and “Fresh with Anna Olson”) started her career as a pastry chef.
Breakfast food is comfort food, and at Costa Coffee, you don’t even have to wake up early for it.
The last time I visited Toyo Eatery was a week before it opened, and there were live chickens clucking in boxes on the floor.
Golden Treasure Skills and Development Program (GTSDP) will conduct a day-long seminar on cake- and bread-making on March 12, 10 a.m.-6 p.m., at Vinzons Hall, Sunken Garden, University of the Philippines, Diliman, QC.
The local food scene in 2015 once again favored consumers with a wider range of dining options.
MATAMIS na bao has come a long way since the days of my childhood. When I was growing up, it was usually available only in the palengke or wet markets, and it would be a rough, sticky and overly sweet spread that sometimes caused toothache.
The sweetest bunch on earth gathered in one big room brimming with a feast of sinful confections, from dreamy chocolate cakes and fruity pies to the creamiest caramel cheesecakes.
Dessert makers who participated and shared their best desserts at the launch of Inquirer Lifestyle’s “Best Desserts 2” at SMX Convention Center, SM Aura Premier, Taguig City:
MAGNUM recently introduced its newest and finest Belgian chocolate creation, Magnum White Chocolate Almond—made of rich vanilla ice cream covered in thick cracking white chocolate and almond pieces.
