INQUIRER.net Presents: Love The Food
The video "Love The Food" celebrates the Philippines’ culinary tapestry, traveling from Pampanga’s celebrated kitchens to Davao’s tropical fruit markets. It frames food as a cultural conduit—an expression of love, memory, and regional identity—while highlighting how local eateries, festivals, and farmer‑driven initiatives keep traditions alive. Across the archipelago, the program spotlights signature dishes: smoky Cece paella in Pampanga, bamboo‑cooked Binulo, the creamy halo‑halo of Aling Leing’s stall, Iloilo’s historic bachoy broth, and Zamboanga’s halal‑certified skewers with coconut‑vinegar sauce. Chefs and owners repeatedly stress authenticity, from using manual cloth filters for coffee since the 1940s to farm‑to‑table herbs harvested on the same day they’re served. Quotes such as “We make relationships closer one meal at a time” and “Every cup celebrates the hands that grew the beans” illustrate the personal commitment behind each plate. The segment also underscores community‑focused projects like Negros’ slow‑food earth market, which revives forgotten ingredients and safeguards biodiversity. The broader implication is clear: Filipino food is not merely sustenance but a driver of economic growth, tourism, and cultural preservation. By linking producers to diners, these culinary practices reinforce regional pride, create jobs, and position the Philippines as a vibrant destination for food‑focused travelers.
Parakeet Head Chef Ben Allen with His Best of #London - Can’t Wait for that Roast… 😂
The video features Ben Allen, head chef at Parakeet, leading a lively round‑table where he and friends trade recommendations for London’s dining scene. The conversation jumps from the city’s best roast—Parakeet’s fire‑cooked version—to favorite burgers, cocktail bars, and date‑night spots,...
LIVE: ICE Presents: Samson Shoffner
Samson Shoffner, a Navy veteran and former creative writing major, has risen to become general manager of the Michelin‑starred Osteria Mozza in Los Angeles. After a series of odd jobs and a stint in higher‑education advising, he entered the restaurant...
Breakfast Sandwiches at Seattle Biscuit Company with Zoe Kahn!
Kenji and Zoe Kahn explore Seattle Biscuit Co., a former food‑truck turned brick‑and‑mortar that specializes in massive Southern‑style biscuit sandwiches. Their breakfast‑sandwich crawl spotlights the signature “Willy Lee,” a towering biscuit loaded with egg, cheese, bacon and a sweet jam,...
How This Tiny Brooklyn Bakery Quadrupled Its Sales | Small Business
Jaten Patisserie, a modest French‑style bakery in Brooklyn’s Bed‑Stuy neighborhood, has become a case study in how inclusive pricing and viral marketing can transform a fledgling shop into a multi‑hundred‑thousand‑dollar operation. Owner‑pastry chef Jate Kirstley deliberately positioned the bakery to...
Phillipe Le Bourhis Talks Sustainable Hospitality at Hotel Des Arts Saigon
Hotel des Arts Saigon, an MGallery property of Accor, showcases a new model of sustainable hospitality by integrating locally sourced ingredients, artistic design, and a dual‑restaurant concept that blends Vietnamese tradition with modern British cuisine. The hotel opened in November...
Illinois Farm Kids Win Food Network Baking Show
The podcast spotlights Abigail and Kenneth Wolf, siblings from a 3,000‑acre Illinois farm, who captured the Food Network Baking Championship Next Gen title. Their victory underscores how farm‑grown discipline and problem‑solving can translate into culinary success on a national stage. Listeners learn...
Does More Expensive Wine REALLY Taste Better?
The video pits a self‑declared wine connoisseur and a non‑drinker against three blind‑tasted wines hidden in brown bags, aiming to discover whether price correlates with perceived quality. Across three rounds, the participants repeatedly mis‑ranked the bottles. The $6.99 wine was frequently...
No Patatas Bravas Here… Open Fire Cooking at ALTA, Celebrating the Food of Spain.
ALTA, a new Spanish‑focused restaurant in Soho, showcases open‑fire cooking under chef Rob, who spent ten years in Spain and previously worked at the acclaimed Elui. Rob translates his Mediterranean expertise into a menu that starts with a Basque‑style grill but...
Shaved A5 Wagyu Burgers
Renowned chef Kenji Lopez‑Alt is expanding his digital presence by offering a Patreon‑based subscription that unlocks ad‑free videos, full recipes, and exclusive cooking notes. He also introduced a Cookbook Club tier that adds livestreams, Q&A sessions, and early access to...
Bánh Cuốn at Vietnam’s Ben Thanh Market
The video takes viewers to Ben Thanh Market in Ho Chi Minh City, where the host explores bánh cuốn, a classic Vietnamese rice‑flour roll, and attempts to make it under the guidance of a seasoned vendor. The preparation is broken down step‑by‑step: a...
Two Young Macau Chefs Reveal How They Embrace Sustainability and Gastronomy
The video spotlights two emerging chefs—Daniel from Galaxy Macau and Safaradas, head chef at Latitude, Morpheus—who are championing sustainability within Macau’s high‑end dining scene. Their conversation, framed by the Young Chefs program, explores how culinary choices intersect with environmental stewardship,...
The Matcha Problem
The video examines the explosive popularity of matcha, tracing its evolution from a Japanese ceremonial tea to a global commodity that now fuels shortages, counterfeit products, and regulatory confusion. Ellen Cushing, staff writer at The Atlantic, highlights how the market...
Salmon So Good They'll Want to Put a Ring On It | Eric Kim | NYT Cooking
Eric Kim, food columnist for The New York Times, introduces “Marry Me Salmon,” a 30‑minute, restaurant‑style dish designed for married couples rather than proposals. The video frames the recipe as a culinary celebration of everyday romance, echoing the viral “Marry...
The Rise And Fall Of Southern Cafeterias
The video chronicles the ascent and recent contraction of Southern cafeteria chains, using Matthews Cafeteria in Tucker, Georgia—a third‑generation, 70‑year‑old institution—and the newer Magnolia Room as case studies. At their peak, thousands of cafeterias dotted the South, feeding factory workers and...
Best Chicken Noodles in Thailand!!
The video spotlights a signature chicken noodle dish that the host declares the best in Thailand, describing its preparation—blanched egg noodles, a chicken drumstick, and a rich, milky curry‑like broth enriched with coconut milk, lemongrass, lime, and fresh herbs. The host...
How Luxury Saucisson Is Made In The French Basque Country | Regional Eats
The video tours the Abotia estate in the French Basque Country, where owner Peo has turned a traditional wine‑focused farm into an on‑site charcuterie operation that crafts luxury saucisson. By slaughtering 85‑90 pigs each week and handling every step from...
How to Make a Classic Carbonara
The video walks viewers through a meticulous, restaurant‑grade carbonara, emphasizing authentic Roman ingredients—guanciale, egg yolks, Pecorino Romano, and freshly cracked pepper—and a step‑by‑step method that avoids the common pitfall of scrambled eggs. Key techniques include rendering guanciale over low heat without...
How Restaurant Putien Brought Fujianese Cuisine Abroad
The video profiles Putian, a restaurant chain founded by Fong Chi Chong—known as Uncle Fong—whose mission is to export authentic Fujianese cuisine beyond China. Starting in Singapore, the brand has proliferated across Southeast Asia, including Hong Kong, positioning itself as...
Wonton Soup Like Grandma Used to Make!
The video walks viewers through a nostalgic, grandma‑style wonton soup, beginning with a quick broth built on scallions, ginger, chicken powder, sesame oil and a splash of oyster sauce. The host emphasizes simplicity, using pantry staples and a box grater...
Olivia Tiedemann & Jack Johnson Make French Toast | The Rolling Stone Studio
The Rolling Stone Studio segment brought together chef‑author Olivia Tiedemann and musician‑filmmaker Jack Johnson for a live French‑toast demonstration, while they chatted about their latest projects. Olivia promoted her new cookbook, Eat Like the Rich, which frames upscale home cooking...
Foreigners Celebrate Raya in Malaysia with Familiar Food and Tradition
The video follows several Middle‑Eastern expatriates—Jordanian, Libyan, Syrian and Yemeni—who gather in Malaysia to celebrate Eid al‑Fitr, known locally as Hari Raya. Their narratives showcase how Malaysia’s public celebrations, mosque visits and communal meals create a welcoming backdrop for newcomers, prompting...
Making Mama's Kotleti (Cutlets) From "Chesnok"
The video walks viewers through making Mama’s Kotleti, a traditional Russian cutlet dish, describing its origins and basic composition. It explains that Kotleti are breaded meat patties, pan‑fried, often served with buckwheat or fried potatoes. It notes the dish’s dual presence...
Searching for Cambodia's Lost Cuisine - Asia Insight
Cambodian chefs are racing to revive culinary traditions that were nearly erased during the Khmer Rouge regime. By combing oral histories, old cookbooks, and surviving elders, they are reconstructing recipes that disappeared in the 1970s. The initiative has sparked a...
What Would You Change About Today's Restaurant Dining Culture?
The speaker uses a candid monologue to outline what they would change about today’s restaurant dining culture, ranging from menu presentation to payment practices and reservation etiquette. They argue that the shift to QR code menus erodes the tactile, full‑service...
Excellent Tacos From Tacos Apson in Tucson
In a brief stopover in Tucson, host Kenji visits Tacos Apson, a locally‑recommended taquería, to sample the city’s Mexican fare amid 100°F desert heat. He tries two signature tacos: a grilled‑rib (ri meat) taco on a flour tortilla, praised for its...
The Different Types of Miso & When to Use Each One
The video demystifies miso by breaking down its two most common varieties—white (often called "shiro") and red (sometimes labeled brown or dark). It explains that white miso undergoes a short fermentation of a few weeks to a few months, resulting...
This NYC Food Tour Feels Like Your Childhood
The video follows host Hley on a nostalgic food tour of New York City, highlighting dishes that evoke childhood memories—from a rare Palestinian Hakkawi cheese snack paired with a pineapple‑flavored juice box to a classic chocolate‑chip cookie. Each stop showcases...
Dr. Nate Wood on Culinary School, Food as Medicine & Building a Career | Culinary School to Career
In a candid interview, Dr. Nate Wood explains how a culinary school experience reshaped his trajectory from physician to food‑medicine advocate, highlighting the unexpected value of friendships and hands‑on cooking training. Wood recounts entering culinary school expecting classic French techniques, only...
Hanging with Polina Chesnakova, Author of "Chesnok"
In a candid conversation, Kenji sits down with cookbook author Polina Chesnakova to discuss her latest release, “Chesnok.” The title, meaning garlic in Russian, signals the book’s focus on the pungent staple that anchors Georgian cuisine and reflects Chesnakova’s Eastern...
Comfort Food for the Soul
The video showcases a fresh take on the classic shepherd’s pie, swapping traditional ground beef for Swedish meatballs and infusing the mashed‑potato topping with nutmeg. By leveraging affordable, easy‑to‑use IKEA kitchen tools, the creator demonstrates that even a humble comfort...
Worlds of Flavor 2025: The Ancient Roots of Umami
The video opens the Worlds of Flavor 2025 session by introducing two chefs—Nathaniel Malone, a corporate executive chef, and Jordan, a London‑based culinary writer—who will explore the ancient origins of umami. Their focus is the Roman fish sauce garum, a...
How 300-Pound #ice Blocks Are Made Into #luxury #cocktail Cubes. #icecubes #smallbusiness #bar #NYC
The video walks viewers through a boutique operation that transforms New York City tap water into 300‑pound crystal‑clear ice blocks, the raw material for premium cocktail cubes served in upscale bars. The process begins by filling specialized block‑making machines with...
Why Don’t We Have Breakfast Burritos in the UK?? Oh Boy in Brooklyn, NYC Does Them so, so Well.
The video spotlights a Brooklyn eatery, Oh Boy, that has turned the humble breakfast burrito into a cult favorite—a dish conspicuously absent from most UK menus. The host laments the lack of a comparable offering in London and uses the...
Master #chef Hüseyin Baral Has Made #Turkish Delight Since He Was 11. Here's How He Perfected It.
MasterChef Hüseyin Baral, a celebrated figure at Istanbul’s historic confectionery Hafiz Mustafa, recounts how his fascination with Turkish delight began at age eleven, evolving into a lifelong dedication to perfecting the sweet. The video spotlights his hands‑on approach, emphasizing that every...
Eating with a Jew… L’chaim!! ✡️
The video features a young Jewish TV personality explaining kosher seafood rules while sampling a variety of dishes. The host outlines the basic requirement that kosher fish possess both fins and scales, and highlights prohibited items such as shark, octopus,...
How I Made Japanese Hot Pot in the Rice Cooker
The video demonstrates how to transform a classic Japanese hot‑pot, traditionally cooked in a donabe, into a quick, one‑pot meal using a standard rice cooker. By layering nappa cabbage leaves, mushrooms, and thinly sliced beef, the creator offers a streamlined...
Making Mama’s Kotleti with Polina Chesnakova
In this episode, host Kenji sits down with cookbook author Polina Chesnakova to discuss her latest title, a post‑Soviet culinary memoir that blends Russian, Georgian and broader Eastern‑European flavors. The conversation pivots around preparing her mother’s classic kotleti—breaded meat patties—served...
This “Average” Cookie Beats Every Other Recipe
The video introduces the “ultimate average cookie,” a single recipe that delivers chewiness, crispness, and buttery richness without compromise. By blending bread flour for stretch and cake flour for tenderness, the baker sidesteps the traditional creaming step, relying on the...
Here's How #luxury #ice Is Made for Michelin-Starred #restaurants in NYC. #water #bars
The video walks viewers through the ultra‑premium ice‑making operation that supplies Michelin‑starred New York City restaurants and high‑end water bars. Using industrial‑grade tools, the company transforms raw water into sculpted ice pieces that become a signature element of the dining...
Village Square Restaurant Review! #restaurant #food #foodie #foodreview #breakfast #travel #boston
The video is a spontaneous review of Village Square Restaurant in Bradford, Massachusetts, where the host brings a childhood friend, Mark, to sample what the establishment claims to be "damn good" food. The informal setting, punctuated by playful banter and...
Here's What #WolfgangPuck Cooked up for 1,700 Hollywood Stars at the #Oscars.
Wolfgang Puck Catering orchestrated the post‑ceremony feast for the 2024 Oscars, feeding roughly 1,700 attendees in the Ray Dolby Ballroom with an unprecedented 30,000 individually crafted small plates. The menu blended new creations with perennial crowd‑pleasers: hand‑rolled buns for wagyu sliders,...
Oxford Food Expert Tries the Mini Egg Crunch Cake for the First Time 🍰 #OxfordUniversity
Professor Crunch, an Oxford food expert, samples the Mini Egg Crunch Cake, a dessert gaining traction on social media for its pronounced crunch and chocolate drizzles. He notes that the cake’s crunchy shell, combined with the sweet chocolate interior, creates a...
Here's How a 162-Year-Old #dessert Shop Makes #Turkishdelight. #HafizMustafa
The video spotlights a 162‑year‑old dessert shop that continues to hand‑craft Turkish delight using time‑honored methods. Master Chef Hussein Baral and his team begin each day at 7 a.m., combining cornstarch, sugar, and water before introducing a natural foaming agent that...
Trying VIRAL TikTok Recipes- Expectation vs Reality!
The video pits the glossy promise of TikTok’s viral food hacks against the gritty reality of tasting them on camera. Two hosts attempt a trending recipe that touts a smoky sausage‑infused corn‑flour base, only to discover a texture that feels...
Sameer Bhatt on Culinary School, Mentorship & Opening Bungalow | Culinary School to Career
Sameer Bhatt, chef‑entrepreneur, shares how his upbringing around food and a late‑night delivery kitchen with his brother set the foundation for a career that now includes owning New York’s Bungalow restaurant. He chose the Institute of Culinary Education (ICE) because it...
Got Chickpeas? Make My Chana Masala | Zainab Shah | NYT Cooking
The video features Zainab Shah, a recipe developer for New York Times Cooking, demonstrating a fast‑track chana masala that relies on a canned chickpea, onion, tomato and common pantry spices, while tracing the dish’s roots across Punjab and the broader...
Everything You Need To Know About Lentils
The video explains the varieties, processing and culinary uses of lentils—whole, split, and hulled—and how those differences affect cooking time, texture and flavor. It highlights common South Asian types like tur (pigeon peas), chana, masur (red/orange lentils), and urad, noting...
Top 5 Restaurants in Cape Town, South Africa
The video spotlights Cape Town’s burgeoning fine‑dining scene, driven by record tourist arrivals and a renewed focus on culinary excellence. It profiles five standout venues. Chef‑owner Yan Hendra Festen, the first South African to earn a Michelin star abroad, opens Yan...
Is the $300 360 Dining Experience Worth It? | Enchanted Princess Full Experience
Princess Cruises’ Enchanted Princess offers a $300 360‑degree specialty dining experience that combines a multi‑course tasting menu with a revolving panoramic view of the sea. The reviewer documented the full service on the ship’s final night of a ten‑day cruise,...