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One of the most respected in the industry, chef Cyrille Soenen has found joy in creating his French specialties, from...
Quaker oatmeal brand shares recipes to make quarantine kitchen experiments delicious and nutritious. Known as a “supergrain,” oats are a...
Margarita Manzke, a five-time James Beard Award nominee, has always had a thing for breads and pastries. “It’s hard to beat a fresh baguette with French butter and jam,” she says. “Simple things done well—it fills the soul when you eat it.”
Happy Ongpauco-Tiu introduced me to this recipe when I visited her quiet home. A delicious, light pasta that doesn’t need...
For some Christmas purists, the idea of sitting down to a meat-free holiday dinner may be a scandalous idea. But...
Féliks and Natasha, aka TasteBuds are taking you on a journey to the world of food and drinks.
Like most authors, I’m currently “working on a book.” This doesn’t really have to mean anything concrete.
The French Baker founder and CEO Johnlu Koa said that his decision to use local ingredients for his bakeries and restaurants was inspired by Trade Secretary Mon Lopez and GoNegosyo.
If it’s not spicy, it’s not Thai food!” declares Peninsula Manila’s Spices Thai specialty chef Phaithoon Atthasarn. In his country, he says, at least 12 to 15 chili peppers are blended into a Thai dish to ensure its savory goodness.
The kickoff event for Sustainable Seafood Week held recently was a showcase of the freshest bounty from the oceans.
