Nerissa comes from Barotac Nuevo, Iloilo in the Philippines and I come originally from Sinajana. One of our biggest topics of ...

Filipino chef Margarita "Gaita" Fores reunited with Hong Kong chef Vicky Cheng to create an experiential four-hands dinner in ...

When it comes to Filipino cuisine, one dish stands out for its simplicity, versatility, and flavor: Pancit. This beloved ...

The Stony Brook shop offers this wavy noodle — a precursor to Japanese ramen — in savory, cartilaginous soups as well as a ...

This recipe was originally in Taste of Home magazine in March 2014, but my dear friend Stephanie took it and adapted it. It’s ...

There’s a disconnect there, and udon is the bridge. Traditionally, udon is a thick noodle made from wheat flour, prepared and served in a variety of ways in Japanese cuisine. In my house ...

The soup’s noodles are springy and have a wonderful mouth-feel when slurped. Some ramen restaurants allow diners to choose thin, regular, or thick noodles as well as regular or firm cooked noodles.

“We increase the ratio of potassium carbonate when making thin noodles, Mii explains. “For thick noodles, we increase sodium carbonate, which makes noodle textures soft.” Ramen’s Many ...

The Philippines has entered the rainy season. On days when you don’t feel like cooking but want something warm during rainy days, there’s no better comfort food than a bowl of instant noodles.

More recently, an AI video showing noodle-draped figures performing Kathak went viral on Instagram. In this reel, the figures are shown to have some human forms. But parts of their body and dress ...