September Grace Mahino
Location
Manila, Philippines
School
Ateneo De Manila University
Expertise
Food History And Culture, Profiles On Food Industry Personalities, Food And Beverage Trends
- September has interviewed notable chefs and restauranteurs in her home country and a couple of international ones, such as Hugh Mangum and Gaggan Anand.
- Her most favorite food-writing experience was covering the then-rising trend of American-style barbecue restaurants opening in Manila and how it would fare against the local way of cooking and serving the dish.
- She also enjoys discovering kitchen hacks that improve her limited skills but generally prefers to eat food prepared by people who know what they're doing.
Experience
September is a writer and editor based in Manila, Philippines, with 20-plus years of editorial experience. Over the course of her career, she has worked in TV production, PR, and publishing. Her most favorite assignments incorporate writing about travel, food, and culture. Her bylines have appeared in the Philippine Star, F&B Report, Northern Living, Southern Living, and the South China Morning Post.
Education
September has bachelor's degree in interdisciplinary studies from the Ateneo de Manila University, where she was also a merit scholar.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By September Grace Mahino
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Throughout the Philippines you'll find dozens of variations of rice cake, with suman and kutsinta among the most popular. Let's get to know them both.
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These sticky rice cake treats have many varieties and a long history. Find out all about the Filipino staple, eaten as a pick-me-up and for special occasions.
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Satsuma and Shiranui mandarins are two of the more delectable and sweet citrus fruits around. Here's how to tell the differences between the two.
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Corned beef is a convenient ingredient for whipping up dinners when you don't have fresh meat, but the trick to a successful outcome is seasoning it correctly.
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When you think of a kiwi, it's probably a fuzzy brown fruit with green flesh. But that's only one of many! Here are four popular types of kiwi fruit, explained.
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We've all seasoned food and accidentally threw too much salt in. Instead of dealing with a gratingly salty meal, add lemon to remediate the issue.
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For a brief moment in time, canned frogs were a popular item at American grocery stores. Find out how the industry rose and quickly failed, spectacularly.
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When you are perusing the choices at your local seafood spot, here are some things about the differences of the colors of shrimp to keep in mind.
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Food that has been halal certified means that it adheres to certain rules including preparation and other factors as determined by Islamic law.
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The tremendous variety of available coconut products can be overwhelming, and the canned coconut milk vs. carton decision can be an especially difficult one.
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Canned corned beef is a well known, perhaps notorious, shelf-stable pantry item that has its place in many cuisines, and here's what it's made of.
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The difference between boiled and steamed dumplings is less obvious, but these two cooking styles definitely impact the taste and texture of your dumplings!
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A meatless diet doesn't mean a life without protein, nor does it mean a life confined to tofu. To vary it up, try adding seitan to your diet.
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Pandesal is already a beloved, versatile staple of Filipino cuisine. Give the crusty bread a different take by using a sourdough starter.
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Bay leaves can add flavor and nuance to a wide variety of dishes - but you really aren't supposed to eat them. So, what happens if you accidentally do?
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Eggshells contain lots of calcium and protein as well as trace amounts of several minerals. But are they safe to eat? We did some digging to find out.
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Frying food is an art, and using beer batter makes for high-quality compositions. Don't just take our word for it, though - as science can back this up.
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The convenience of reheating leftover take out food right in the containers it came in is hard to beat, but is it safe to put Styrofoam in the oven?
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Sinigang is a Filipino soup made with protein, veggies, and a sour broth that is a hugely popular cultural dish and highly adaptable and delicious.
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You've probably used oil when making fried rice, but what about butter? Making this swap yields numerous benefits and expands the rice's flavor profile.
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While you can easily customize overnight oats, one thing you shouldn't add is berries - at least, while you're preparing it to leave in the fridge overnight.
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With its completely flat surface, an induction stove is much easier to clean than a standard electric or gas stove. But you still should follow some easy rules.
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Sometimes it seems like anything can be accomplished by using a little bit of baking soda. Here's a helpful tip for employing it with shrimp.
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If you're whipping up a batch of fudge squares, you're probably wondering how long the leftovers last. With proper storage, the fridge is your fudge's friend.
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Since many home gatherings and events can last for hours, it's fair to wonder how long your cheese board can safely sit out in the open.
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Being both sweet and savory depending on use, versatile cucumbers walk a fine line between your typical fruits and vegetables. So, where exactly do they fit in?
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They may sound similar, and both boast bright orange flesh, but these two winter squash have some differences that are worth knowing before you start cooking.