Home cooking rocks!
Pan frying, shallow frying and deep frying: what’s the difference?
Food hacks I learned during the holidays
Fried tanigue (Spanish mackerel) with wasabi mayo
How to scale and gut a live fish
Oatmeal porridge with fresh apples, toasted walnuts and honey
Saving what’s in the fridge during a blackout
What is your favorite dipping sauce for lechon kawali?
It was by accident that I discovered how to make the tastiest broth
Wickedly wise wizardry in the kitchen: 3 dishes with a slab of pork belly
The market with no sellers nor buyers
Make milk foam with no expensive coffee machine
The ultimate fried chicken, part 3: the breading and the glaze
The ultimate fried chicken, part 2: the frying part
The ultimate fried chicken, part 1: season ahead or just before cooking?
Keep your bananas fresh longer: wrap the crown (or the individual stems) with plastic
Secret to a good vegetable stir fry: the freshest ingredients
Today’s specials: Iced coffee topped with UPLB-DTRI’s fresh milk and linguine aglio e olio with crumbled kesong puti
Filipino cuisine, re-imagined (a rant against purists)
Beef cheeks soup, my nth version of nilagang baka
How I transformed a vegetarian pasta into a meaty dish
Easy grilled cheese pasta topping