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Talking cheese: of grass, happy cows, the lactose intolerant, and why...

THE HUMBLE, ubiquitous cheese, set on all tables from high to humble, is a record of man’s manipulation of nature as well as the...

Coffee for one, please

COFFEE is the tax the world pays us to get up in the morning and function like normal human beings. Nespresso, a subsidiary of...

Drinks and noodles in a bar for the young and old

NEVER HAVE I felt both so young and so old as when I visited Lan Kwai Speakeasy & Hong Kong Cuisine. Parents, you have...

Robinsons Naga dedicates more space to dining than other malls

ROBINSONS LAND CORP. (RLC), has now ventured into mixed-use developments with the opening of the 56,000-square meter Robinsons Naga in Camarines Sur – and...

Best to be Swiss if you’re eating steak in Zurich

SWISS meat prices are pretty hard to stomach at first glance. At $49.68, Switzerland tops the ranking for a kilogram of beef leg round. Yet...

10 canned wines taste-tested so you don’t have to

By Joel Stein, Bloomberg THE wine-in-a-can revolution began its ascent in 2004 when film director, hotelier, and wine maker Francis Ford Coppola introduced Sofia Blanc...

How to eat 110 hotdogs

LOOKING at Takeru Kobayashi’s slim frame, one hardly suspects that he can eat more than several men combined. In a compact frame that approximates...

A convenient way to eat healthy

By Zsarlene B. Chua, Reporter Food delivery services have always hinged on serving the need for convenience, especially for those who can barely find time...

Battle against China’s fake foods drives new tech frontier

A BOWL of ice cream on a hot day in Shanghai gave American Mitchell Weinberg the worst bout of food poisoning he can recall....

A taste of Northern China

WHILE MORE familiar Chinese regional cuisines boast of rich seafood owing to the proximity of places like Guangdong and Shanghai to the sea, Northern...

Top chefs choose their favorite cheese

By Richard Vines, Bloomberg YOU DON’T have to forsake Stilton, manchego or camembert. But if you want to spice up your cheese plate or impress...

Madrid Fusión Manila 2017: Magnus Ek

Protect flavors. Do not disguise them. Held over three days in April at the SMX Convention Center, the third edition of Madrid Fusión Manila Food...

Madrid Fusión Manila 2017: Julien Royer

Being called an ‘artist’ is injurious. Held over three days in April at the SMX Convention Center, the third edition of Madrid Fusión Manila Food...

Madrid Fusión Manila 2017: Paco Pérez

Peking duck without the duck. Held over three days in April at the SMX Convention Center, the third edition of Madrid Fusión Manila Food attracted...

Madrid Fusión Manila 2017: Pedro Subijana

One recipe, improved a hundred different ways. Held over three days in April at the SMX Convention Center, the third edition of Madrid Fusión Manila...

Madrid Fusión Manila 2017: Jordi Roca

The nose knows. Held over three days in April at the SMX Convention Center, the third edition of Madrid Fusión Manila Food attracted 1,400 local...

Madrid Fusión Manila 2017: Gert De Mangeleer

If you want something done right, do it yourself. Held over three days in April at the SMX Convention Center, the third edition of Madrid...

An alchemist at work in the kitchen

Josh Boutwood’s The Test Kitchen. https://www.youtube.com/watch?v=1CI0zu5wocU WORDS  TEODORO Y. MONTELIBANO | IMAGES  LANCER SALVA The cool, quiet dynamo that is Josh Boutwood, at 30, poses a picture of...

A slice of Provence, nine floors above the urban din

Where flowers bloom and the food is ravishing. WORDS  TEODORO Y. MONTELIBANO |  IMAGES  LANCER SALVA https://www.youtube.com/watch?v=ibuel8zarFs Going up Mirèio on the ninth floor of Raffles Makati...

Fecal attraction

Review TAIPEI -- Sick and tired of six straight days of nothing but Chinese food while on a press trip to Taiwan, a few members...

Why you should never eat food on planes, and other jet-set...

By Mark Ellwood, Bloomberg At Bloomberg Pursuits, we love to travel. And we always want to make sure we’re doing it right. So we’re talking...

Sofitel celebrates France with food and wine

WHILE the celebrations for French National Day -- Bastille Day -- (celebrated on July 14) are over, Sofitel Philippine Plaza Manila, mindful of its...

Foreign food chains brave risks for a bite of Iran

TEHRAN -- For years, Iranians have had to put up with the likes of “Mash Donalds” and “Pizza Hat.” Now real Western food franchises...

A carnivore’s dream

THANKS TO its unique location in the world’s southern hemisphere, Australia has had the luck of having everything going on in there. Bustling cities...

Waterfront goes Pinoy

FROM NOW until Aug. 31, one can feast on more than 60 Filipino dishes at the Waterfront Hotel and Casino Cebu’s UNO Restaurant as...

CoCo Fresh offers ‘affordable luxury,’ eyes expansion

TAIPEI-BASED on-the-go beverage brand CoCo Fresh Tea and Juice celebrates its fourth year in the Philippine market (and its 20th globally) by laying down...

Science unravels spiders’ monstrous food web

PARIS -- The world’s spiders eat 400-800 million tons of insects every year -- equivalent to the amount of meat and fish that humans...

Not detours, but destinations

Dining in Spain’s Michelin-starred restaurants. WORDS   ALICIA A. HERRERA When a restaurant earns two Michelin stars, that means the restaurant has “excellent cooking” that is “worth...

Favorite Things | A smorgasbord of delights

Nigella discovers the Philippines. INTERVIEW  JOHANNA D. POBLETE Nigella Lawson cannot be faulted for underappreciating food, Filipino cuisine included. A dedicated foodie — “It’s one of my...

Words, history, and traffic

By Nickky Faustine P. de Guzman WHILE JAKARTA, Indonesia may not be a top favorite on lists of the best foodie places in Southeast Asia,...

Little bites, libraries of flavors

Christian Têtedoie on preserving the culinary heritage of France. WORDS  JOSEPH L. GARCIA “Can you hear the butter sing?” asked French chef Christian Têtedoie as he...

Lust for life

An incomplete essay on culinary cinema. Or, a film critic’s recommendations for foodies. WORDS NOEL VERA | ILLUSTRATION  TONE DAÑAS It’s hard to make a case for...

‘No junk food, only a junk diet’

By Nickky Faustine P. de Guzman “THERE’S no junk food, only a junk diet,” said Divorah V. Aguila, Food and Nutrition Research Institute specialist and...

Dining through Bicol

By Zsarlene B. Chua, Reporter Aside from the beautiful views — the breathtaking Mayon volcano and the rolling “Pili Nut” hills are just two of...

Food, pets, sights, and a lot more

THREE of the most iconic structures in the world: Singapore’s Merlion, Italy’s Leaning Tower of Pisa, and France’s The Louvre museum are now in...

Food photography pioneer reveals how we eat (and it’s not always pretty)

By Richard Vines Book Real Food By Martin Parr, with an introduction by Fergus Henderson Phaidon EVERYONE is a food photographer these days. So where does that leave Martin Parr, who has...

New Lee Kum Kee sauces coming to the Philippines

LEE KUM KEE, the Hong Kong-based Asian sauces brand widely credited for creating oyster sauce, announced that it is bringing more of its products...

Kraft Mac & Cheese recipe change good for big food

FOR MOST CONSUMERS, “better for you” is good enough. Kraft Heinz revealed on Monday that, three months ago, it quietly stripped its signature Mac &...

Taste | Sear and dear

Carnivores and paleo dieters ought to make the trek to Newport Mall this month, in time for the opening of a New York legend:...

The tastes of the Last Frontier

By Zsarlene Chua PALAWAN — often called the Philippines’ “Last Frontier” as the province still maintains more than 50% of its original forest cover and is...

Skip Room Service: Singapore wants business trippers to have fun

THE lone business traveler has a typically sad routine: finish with meetings, head back to the hotel, fire up the laptop, and work while...