JOEL'S JOURNAL
From curing, salting, and drying we explore how food preservations have evolved and the iconic gourmet products they have birthed.
From 11 a.m. to 3 p.m. daily, people around the world eat their lunch. From bento boxes in Japan and dabbawalas in India to late lunches in Spain and day-drinking in France, exploring how lunches around the world differ offers us a peek into different cultures, traditions, and lifestyles.
We rarely see the bakers who rise before dawn, the cooks working by the dim glow of a single bulb, or the taho vendors preparing under the pre-dawn sky. But their echoing calls remind everyone that breakfast—and a new day—is here.
Our collective love for rice and its centrality to our culture has spurred the creation of a whole vocabulary related to this grain and every step of its journey.
In the world of gastronomy, Michelin is a legendary name with the power to launch stars itself—by bestowing the coveted Michelin Stars. Its triumphant climb and of those within its pages are epics worth recounting, but the footnotes and afterword to their stories also bear remembering.
As you walk along the streets of Vietnam, one thing becomes clear: this country likes to eat. The smell of lemongrass, coriander, and nuoc cham is never far off; those, and coffee. Oh, the coffee.
From tapas hunting in Madrid to hawker hopping in Singapore, immersing oneself in a city’s food culture is a good—and delicious—way to explore and get to know a place and its people.
The coconut tree isn't just a beautiful addition to a tropical landscape; it's a life-giving force. Revered as the "Tree of Life," the coconut gives its people many gifts, bearing fruits of unsparing bounty, each as precious as the other.
More than a cooking technique, nose-to-tail is a culinary philosophy which asserts that each cut of an animal—whether prime, offcut, or offal—deserves equal respect in the art of cooking.
We often hear chefs wax poetic about in-season produce. But what does it mean to follow a seasonal diet? Aside from being delicious, what other benefits does it bring?
I would have to travel over 15 hours to eat gelato in the winter, but gelato had travelled farther and longer to meet me in Rome.
Sourced from the bustling ports of Roxas City, Boneless Dilis is a delicacy crafted through generations of time-honored traditions.
