Happy Mother’s Day, Mom!

Since today is Mother’s Day, I would like to pay tribute to my mother, the gorgeous Wonderwoman – Carmelita “Baby” Vargas Salcedo. I will share a few kitchen stories about her, also to encourage our readers to share kitchen stories of their own mothers on social media so we can celebrate moms everywhere! (Do tag…

Le Cordon Bleu Rises at the Ateneo

As you might have heard, Le Cordon Bleu, the legendary culinary institute, has partnered with Ateneo de Manila and to open Le Cordon Bleu Ateneo de Manila at the Arete, a new building at the Loyola Heights campus of the Ateneo branded as their “creative hub”. This seems to be Ateneo’s response to Enderun College’s…

Miele's Dialog Oven. Photo by Philippine food writer Margaux Salcedo for margauxlicious.com.

5 Ways the Dialog Oven Will Change Cooking Forever

When Miele says that their latest creation, the Dialog Oven, is revolutionary, they are not exaggerating. Here are 5 ways the Dialog Oven will change cooking forever: 1. Food will now be cooked using energy penetrating it all throughout, all at the same time, unlike current ovens where heat struggles from outside the ingredient to…

MISSION: MANILA features Chef Tatung

Mission: Manila, a passion project of mine to promote Filipino chefs, is back, this time featuring Chef Myke Tatung Sarthou. Chef Tatung, as he is fondly called, is chef-owner of Restaurant Agos in Mall of Asia, a bestselling cookbook author on Filipino food, and the resident chef of the morning show Umagang Kay Ganda. I…

World’s 50 Best Heads to Oz

From New York to Australia. The World’s 50 Best Restaurant Awards in April 2017 will be in Oz, following a very successful awards reception for 2016 in New York. The World’s 50 Best (@theworlds50best) is a list produced by British magazine Restaurant based on a poll of international  chefs, restaurateurs, and media. There are also…

New Zealand salmon is the Wagyu beef of the sea

In my column First Class in today’s Inquirer (28 August 2016, Sunday), I talk about New Zealand salmon, my current obsession 🙂   After being made aware by a wellness doctor of the dangerous levels of my visceral fat, on top of hideous subcutaneous fat, I realized it’s time to cut down on the Wagyu…