Bu konuda

This month, we’re all about the contrasting and complimentary flavors of the sweet and the spicy. While ingredients like sugar and spices are common in most our cupboards, these were expensive luxuries in Europe once upon a time. We’re not saying that the greed and exploitation of the early explorers and conquistadors are a good thing, but at least the world has since been introduced to ingredients we now use on a daily basis.

Sweetness can come from a myriad of things. While white granulated sugar is the most plentiful, alternative sweeteners like honey, coco sugar and stevia are just as easy to find and much healthier choices. Some fruits, root crops, tubers and vegetables also offer their own unique sweetness with the benefit of added vitamins and fiber.

Spice on the other hand is equally essential to cooking. Usually associated with the hot, chili kind of spicy, there are hundreds of spices in existence. Mostly coming from seeds, flowers, pods, or barks, spices are commonly dried and ground into easy-to-use powders. Mastering the use of spices can take ages, but knowing a few basics can definitely add a special touch to any dish.

The Cook team, together with our contributing chefs share their take on sweetness and spice, in the hopes of inspiring you, our dear readers into trying out new recipes or perking up your tried and tested dishes. From classic combos like cinnamon and sugar to the milder flavors of sweet potato and corn mixed with paprika, recipes abound. We also have a few new restaurants and a couple of favorites that we’ve revisited.

Whether in our own kitchens or when dining out makes cooking and eating that much more exciting. While our recipes are tested and guaranteed to please the most demanding foodies, we also encourage you to experiment and play around with flavors and ingredients. Cooking and eating should be much more than a necessity, it is one of the easiest and most rewarding activities we can do with or for our loved ones.

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.