In this issue

Cook is now 18 years old! Wow, that was a quick 18. With most of our fellow culinary magazines shifting to online publication, we’re still standing proud, still working hard to provide you, our dear readers with recipes, travel ideas and restaurant finds month after month, year after year.
It seems like yesterday that I moved from slaving away in restaurant kitchens to writing, cooking and eating for a monthly publication.
After hundreds of restaurants features and thousands of recipes tested, tasted and photographed, I still haven’t had enough. I am always grateful for the opportunity to work with people I love like family, doing work that I know is the envy of most foodies.
How can you beat cooking and eating for a living?!
Of course, we wouldn’t have lasted this long without our loyal subscribers and the support of our advertisers who never cease to believe in us. To show our appreciation, all we can really do is continue what we do and improve on our craft. This means more recipes, more featured restaurants and resorts, more destinations and more interesting food stories. Print media is a tough place to be in, especially in the age of high speed internet.
But we truly believe that there will always be room and a clamor for printed materials, something you can keep and collect, recipes you can cut out and compile and words and pages that you can turn and browse through.
We look forward to 18 more wonderful years with you. Every calorie, every written word, every recipe tested and photographed and every kilometer we’ve ever travelled is for our readers and for everyone who like us, make their worlds revolve around food.
Thank you to everyone who has ever been part of our beloved publication. We are excited as ever for what the future holds. Let’s continue cooking and eating together!

Butter Is Better

As I mentioned in this month’s Editor’s Note, Cook Magazine has just turned 18.

2 mins

Enjoy No-Frills Dining At Its Finest At Eastwood Café+Bar

Eastwood Richmonde Hotel’s all-day dining outlet just got a makeover and is now a restobar that offers all-time favorite local and international dishes from morning ‘til night.

3 mins

France Culinary Travelogue

The French look upon gastronomy as a fi ne art. It has its own philosophy, technical vocabulary and set rules based upon careful experimentation through the ages.

4 mins

Salt And Smoke

I don’t think I am alone in thinking that barbecued meat is probably one of, if not the most appetizing thing you can watch on TV. Of all the cuisines that play on the food channels, only barbecue has multiple shows on its specific cuisine. It even beats shows on burgers or pizza or TexMex on the amount of coverage it gets.

2 mins

Mega Prime Restaurant Features Jhanna's Bar And Resto

The busy restaurant rows of Tomas Morato and Timog Avenue in Quezon City has been the go to place for those living in the northern part of Metro Manila for decades.

2 mins

The Selah Garden Hotel: Urban Oasis

Dab smack in the middle of Manila’s urban jungle, Selah, a garden themed boutique hotel, is an unexpected oasis.

3 mins

City Glamps

The grazing platter of blue cheese, brie, cheddar, sSwiss cheese, apricots, raisins, breadsticks and toasted baguettes that greeted us in our room at F1 Hotel signaled the kind of night we were going to have -- easy, indulgent and languid.

2 mins

Tulip Water Fitter

Safe drinking water should be simple, affordable, and available.

2 mins

Beefy Canadian

The Canadian Beef dinner at the residence of the Ambassador of Canada proved to be an interesting affair.

2 mins

Food From Our Neighbors

There’s a saying that food is always better at the neighbor’s house. While this isn’t always true, for a lucky few, getting introduced too some specialty dishes by some generous neighbors is such a treat.

2 mins

Read all stories from COOK MAGAZINE

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.