MANILA, Philippines — Chef Jill Sandique, one of today’s most accomplished Filipino chefs, is an advocate of Filipino cuisine. She has collaborated with good friend Chef Myrna Segismundo in many ...
“I often have to tell people it’s not that sweet,” says self-taught baker Irene Pabellano, founder of Pastries On Demand and creator of the royal purple-hued ube flan cake. “It’s similar to leche flan ...
Creeping up in the US culinary scene is a newly-popular ingredient that chefs are using in cheesecakes, dougnuts, ice cream, and even homemade twinkies — and it's definitely not what most people with ...
MANILA, Philippines — Does having potato as an ingredient in a chiffon cake sound too heavy for you? Try using U.S. dehydrated potatoes in place of fresh potatoes. These potatoes are light, airy, and ...
Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission As someone with a deep passion for Filipino desserts, I’ve made a habit of baking ...
Ube, the violet yam native to Southeast Asia, has been making its purple presence known in bakeries and on dessert menus throughout Philly. Though there are many varieties of ube (pronounced “ou-beh”) ...
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