Ube, the yam used to make strikingly purple desserts, is a traditional Filipino ingredient that has become ubiquitous in mainstream American grocery stores. The flavor has gotten so popular it can be ...

Every week on The Dining Table podcast, host David Manilow shares his own experiences from some of Chicago's best places to eat, drink and shop. Crain's reporters bring expert insight into all aspects ...

A Filipino Hawaiian bodega opened recently to a surprise line two blocks long in Chicago. Kanin celebrated its grand opening in the Ravenswood neighborhood on March 8. “It’s kind of your corner ...

Alyssa Rola is a freelance journalist based in Chicago, originally from the Philippines. She has over six years of experience in Manila’s media industry, covering a range of beats including lifestyle ...

Explore the richness of the Philippines at Cebu Chicago. This Chicago Restaurant Week Cebu is offering an exclusive menu showcasing Filipino culinary traditions in the us. Marlon Cydric Tan joins us ...

Chicago’s acclaimed Filipino restaurant Kasama has been elevated to two Michelin stars, marking another milestone for the globally recognized Filipino dining destination. The announcement was made ...

CHICAGO (WLS) -- There is only one Chicago area restaurant combining both Filipino and Cuban cuisines in the city's Ravenswood neighborhood. Bayan Ko is a result of the origins of the husband-and-wife ...

Neal Heitz, the general manager of Taste of Chicago, said there’s a trick to making the most out of the annual food festival, now in its 44th year and set to run Sept. 6-8. “OK, it’s definitely my ...

Add Yahoo as a preferred source to see more of our stories on Google. Ube, the yam used to make strikingly purple desserts, is a traditional Filipino ingredient that has become ubiquitous in ...

CHICAGO — Ube, the yam used to make strikingly purple desserts, is a traditional Filipino ingredient that has become ubiquitous in mainstream American grocery stores. The flavor has gotten so popular ...