Your daily dose of sweetness
Art of Pie’s Kyra Relampagos-Dy presents her Nutella Banana Cream Pie, a mishmash of pastry cream with Nutella, fresh banana slices and Chantilly cream on a bed of crusty peanut
Art of Pie’s Kyra Relampagos-Dy presents her Nutella Banana Cream Pie, a mishmash of pastry cream with Nutella, fresh banana slices and Chantilly cream on a bed of crusty peanut
Sweet Bite Bakehaus’ Trina Lopez-Pungutan showcased her Red Velvet Crinkles with Chocolat Blanc and Cream Cheese Filling at the launch of Inquirer Lifestyle’s “Best Desserts” 2 at the SMX Convention
Chef Jonathan Em presented his Butterball Cake, a light sponge cake with caramel filling made from melted Butterball candy and whipped cream, at the launch of Inquirer Lifestyle “Best Desserts”
Vangie Baga-Reyes has compiled a second serving of the country’s sweetest treats in Inquirer Lifestyle’s “Best Desserts 2.” The book, a follow-up to last year’s bestseller, will be launched on
Italian cooking is never more interesting, fun and easy to learn than when taught by an expert whose name is almost synonymous with Italian cuisine in the country—chef Margarita “Gaita” Forés.
Not too long ago, baker Judah Liu spent two to three hours making marshmallow cakes at home. The cakes were a hit with friends and baking was a hobby that served her well.
Vegetarian food—as our survey proves—has never been this good and varied, belying the notion that vegetarian dishes are bland and dull.
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