Fast casual and quick service operators have started menuing more creative seafood selections in order to cater to a growing number of consumers seeking high quality, healthful fare prepared rapidly.

OCEAN Santé reunites modernity with timeless elegance, adding an exquisite and refined touch to an upscale table setting. The specially designed angular bowl shape not only serves as a visual cue for optimum wine volume control

Not sure how to determine if you've cooked off all the alcohol from the wine?

Does your restaurant make use of fresh or organic produce? Make the most out of your fresh ingredients in the kitchen by storing them properly.

I used to bake a lot back when I was still in school. I love baking because of its discipline and the Science in it. The ingredients are measured like they are formula and the procedures are followed as if they are policies.

I'm not much of a chef material, but whenever I cook, I super make sure it tastes and looks good even if it's just for me and at home.

I would like to think I have high tolerance for spicy food until I met people who take each bite with chili sauce. I realized I am a noob in the spice world.

Indian flavor are soon to come in and Modern Chinese is said to be going big. Sinigang and Adobo are already done and Kilawin is coming back, Paksiw is also something to experiment with.

We are at the Taste Setters: Creativity That Shapes Food and Beverage Trends workshop sponsored by SYSU International in cooperation with their partners Lee Kum Kee, Clara Ole, Tabasco, Tulip, Treetop and Smuckers here at CCA Makati.

TasteSetters, a new workshop series that celebrates the thriving food culture in the Philippines, is slated to put a spotlight on the country’s emerging food scene that is slowly getting recognition worldwide.