VENCHI, the Italian brand of chocolate and gelato which arrived in the Philippines late last year, has presented six pairings that each feature a Venchi chocolate creation and a Filipino dish that it ...

Crispy Bagnet Sisig with Plant-Based Sisig Mayonnaise Established in 2018, Cosmic Philippines currently has branches in ...

In a dimly lit room where the clink of glasses met the low hum of conversation, the aroma of dark chocolate and rum lingered ...

With influences from so many different cultures and traditions, Filipino food is basically a mosaic of flavors. Lumpia, pancit, and kare kare are reminiscent of dishes found in Asian countries close ...

Often harvested in big batches and enjoyed as it is — washed, peeled, sliced into rugged strips, and eaten with a sprinkling of salt or Bagoong (shrimp paste). But must it always be so?

First is the Kare-Kare with Plant-Based Bagoong, which nails the textures so well you wouldn’t guess the bagnet topping isn’t real pork. The crispiness and slight chew of the fat are all there, ...

IBA, Zambales (PIA) — The Department of Agrarian Reform trained about 25 farmers in Subic, Zambales on the process of making bagoong. The attendees were members of the SAPAO Cawag Farmers Association ...

Ilocano families almost always have their KBL, or kamatis, bagoong, or lasona (spring onions). Visayans prefer guinamos, their version of salted fermented fish. I am neither Ilocano nor Visayan, but I ...

Pork accounts for more than a third of the world’s meat, making pigs among the planet’s most widely consumed animals. They are also widely reviled: For about two billion people, eating pork is ...