“I feel very happy when I see my crops growing and I anticipate a big harvest,” Evelyn said. “I cannot really explain it, but I feel happy looking...

As the Heirloom Rice Project concludes its two phases, we review some of the notable accomplishments delivered by the team. ...

Before modern science, Filipino rice farmers relied on superstitions for bountiful harvests ...

Chele Gonzalez strives to find new ingredients and different ways to understand food. His travels in and around the Philippines have helped him develop...

A coastal Ecuadorian dish usually served with sliced avocados or fried plantains and cold drinks ...

Nihonshu or rice wine (more popularly known as sake) has been an integral part of the Japanese cuisine for more than two thousand years. More than just...

Mana filled with freshly harvested Swarna-Sub1. (Photo: Debdutt Behura) Swarna-Sub1 is the flood-tolerant version of the popular mega-variety Swarna (MTU...

A long time ago, I was told, “Rice is to Asians what wine is to Europeans.” Wine is linked to Europe’s culture and cuisines as closely as rice is...

Rangoli is traditional Indian art made from rice flour that is used to adorn Hindu homes. Elaborate and colorful patterns are used during festive occasions....

For thousands of years, the  indigenous tribes of the mountainous Cordillera region in the northern part of Luzon Island in the Philippines placed their...