The glossy, crispy skin and juicy meat of charcoal-roasted lechon; the charred gelatinous pork fat at the end of a barbecue skewer; the hearty marrow-enriched beef broth of bulalo: These are some of ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

The word adobao doesn’t exist in Tagalog or any other Filipino dialect. Mike Pimentel made it up because he needed a name for this fusion dish of pork belly adobo with pickled papaya slaw in a bao (a ...

Stanislaus County’s first-ever Filipino food truck has opened in Modesto, bringing more of the rich flavors of the southeast Asian nation to the Valley. The new food trailer, Filipino Corner, opened ...

When, finally, a wave of Filipino restaurants started popping up in the United States, from the globally successful Jollibee chain to elevated experiences in New York City, along came articles with ...

In Asiatown along Bellaire Boulevard, the Vietnamese population anchors one of the country’s largest concentrations of restaurants selling everything from banh mi to rice porridge served with offal.

What makes food authentically Filipino? For Manila-based chef and essayist Datu Shariff Pendatun III, the answer is far more expansive — and more personal — than many expect. “To me, authentic ...