Category: EDITOR’S NOTE

EDITOR’S NOTE

0

It’s our 20th year!

COOK Magazine has been in print for two decades. That’s 240 monthly issues, thousands of recipes, restaurant reviews, and food trips. While I joined the team in 2005, I’ve been around for most of COOK’s 20 years.

Photo by Roy Domingo for BusinessMirror 0

The wrath of Taal Volcano

As I am writing this month’s Editor’s Note, Taal Volcano’s wrath has affected hundreds of thousands of people living and working in towns all over the Southern Tagalog, specifically the provinces of Batangas and Cavite. Compared to other disasters (this one seems to be only the beginning),

0

We’re 16 Years Old!

We’re 16 years old! That’s 192 issues, thousands of recipes and articles and a whole lot of memories. How is it possible then, that after 192 months, 192 magazines, we still can’t be happier...

A Shot of Summer

Are you ready for summer? We sure are, and we’ve got recipes and destinations for you to try in the coming months! What does summer mean to you? For me, summer means road trips,...

Where’s The Spice?

We’ve decided to heat things up this February. Instead of the usual chocolates, oysters and all things aphrodisiac, we decided to fire things up with spices. While our cupboards don’t typically contain ingredients like...

Cook Team Went North and South!

We’ve been busy. For some reason, more than any other month in recent memory, we at Cook have been all over town, out of town, at events, at photo shoots and more. While the...

In Heat

38…39…40. No, those aren’t the waistlines of the Cook Magazine team, they’re the daily temperature readings during the month of May in our country. Add in a good dose of humidity and we can...

0

Amazing 15 Years!

15 years. At a time when the threat of print losing out to online is very real, being published for 15 straight years, every single month is quite a feat. It means 180 issues...

Social Media Auto Publish Powered By : XYZScripts.com