Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

Several weeks ago, a reader emailed to politely point out that my po’boy roll at Imbibe wasn’t stale, as I’d written in a previous column—it was Leidenheimer bread, an intentionally crunchy bread that ...

When we want to add more heat to a dish, we typically reach for fresh chiles or condiments like sriracha or sambal oelek. But there's one more you should add to your arsenal: chipotles in adobo.

“You Filipinos may have invented chicken adobo,” says Chuck Miller, a.k.a. Daanaxh.ils’eikh, the cultural liaison of the Sitka Tribe, “but we Tlingit perfected it.” A professional storyteller, he has ...

MANILA, Philippines — Today’s animated Google Doodle celebrates Adobo, the first Filipino food to be featured in the platform. "Adobo is an important part of the story of Filipinos. It is an evolving, ...

It's super savory, umami-packed, vinegary, garlicky, sour, slightly sweet, sometimes a little spicy and always comforting — everything you could want in a dinner, especially one that's easy to make ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

Of the many important culinary lessons I learned growing up in a Puerto Rican household, there is one that has stuck with me the most: never let your adobo supply diminish. Adobo (not to be confused ...

You know those recipes we hold near and dear to our hearts because they really are the greatest of all time? Well, our Greatest Recipe of All Time series is where we wax poetic about them. Today, ...