Filipino food tour in Davao City, Philippines. We went on an epic food tour in Davao City tasting a giant tuna tail, tuna ...

Sisig is a traditional Filipino dish that likely dates back to before the 17th century, so it's nothing new. But that doesn't exclude it from seeing a burst of popularity (like kimchi). If you've been ...

Forbes contributors publish independent expert analyses and insights. Chelsea Davis is a SF based journalist covering food, drink & travel. The Filipino food movement is in full swing and leading this ...

Add Yahoo as a preferred source to see more of our stories on Google. SAN FRANCISCO (KRON) — In a time when many San Francisco businesses and restaurants are closing, Señor Sisig seems to be doing the ...

Add Yahoo as a preferred source to see more of our stories on Google. Cooking with a cast iron pan isn't always intuitive. But once you get it right, it can perfect your favorite meals. "Cast iron ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Francis Ang, pastry chef at Dirty Habit, usually helps cook Thanksgiving dinner for his parents, three aunts, their families, his uncle, his grandma and, once in a while, a friend. And that’s just his ...

Chef Kristine Subido's take on sisig swaps pork for crispy tofu and mushrooms while preserving the dish's signature sweet, sour, salty, and spicy flavors. Classic Filipino sisig is made with pork ...

Downtown workers looking to spice up their lunch routines and tourists seeking a taste of something uniquely Bay Area will have a new dining option at the city’s landmark Ferry Building as of next ...

The discovery of a new dish does more for human happiness than the discovery of a new star. — J.A. Brillat-Savarin If there’s a Pampango dish that has crept its way into the national culinary ...

Filipino food gets a bad rap, but I love many of the dishes: adobo, kinilaw, lumpia and even dinuguan - the rich, dark stew made with pig’s blood and innards. One of my favourite dishes is sisig, made ...