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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Fried rice is a surprisingly tricky dish to master, but using room temperature rice is a key component to cooking it correctly.
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Picking perfectly ripe fruits and veggies takes talent and skill, and if you're looking for some just-right jicama, here's the hallmarks to look for.
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Choosing between French toast and waffles isn't easy, so instead of picking one or the other, why not have both?
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Chocolate is a delicious treat that is surprisingly long-lasting, but different types of chocolate have different shelf lives.
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Raisins are extremely polarizing, but it seems unfair to pigeonhole all raisins together, there are many differences between golden and purple raisins.
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Balut, or fertilized duck egg, is considered a Filipino delicacy. As you might imagine, the history of this unique, polarizing food is as interesting as it is.
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Confused about which type of pear is best for what culinary purpose? We're here to help with a full low-down on the difference between Asian and Bartlett pears.
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Consider using almond flour in recipes that call for bread crumbs when you need to make your dish gluten-free. Almond flour is high in nutrients and fiber.
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You can use your air fryer to toast bread - but should you? Here's why you may be better off leaving it to your toaster or toaster oven instead.
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There's nothing quite like the crispy crunch of something that's been fried golden brown. Check out this flour tip to get the perfect crunch.
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Popcorn is a great snack to experiment with adding fun and exciting seasonings beyond the norms of butter and salt, so see what dried capers can do!
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If you thought simple French toast was the brunch of dreams, wait until you've tried a French toast breakfast sandwich, packed with anything and everything.
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Keep your bagged salads fresh by investing in an insulated cooler bag during grocery runs. Avoid wilting and spoilage by maintaining the right temperature.
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Once you buy your favorite bagged salad kit from the grocery store, you can't just place the whole package in the fridge and expect the produce to stay fresh.
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Fresh carrots with an odd taste haven't necessarily gone bad; it might just be a lingering effect from their placement in the vicinity of ethylene gas.
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Add some crunch and a kick of flavor to your sauteed vegetables with fried onions - which are nearly as easy to make at home as they are to find in a store.
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Our ideas for easy, deliciously crunch toppings will instantly improve the texture of your leftover meals, which can be soggy and uninteresting to eat.
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Anyone who follows a meat-free diet may have already come into contact with tofu and tempeh, but what is the difference between these two soy-based substances?
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Kaya is a sweet and wholesome Southeast Asian condiment. It's a great addition to make any snack, from a croissant to a smoothie, deliciously indulgent.
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You can get a nutritious and tasty start to your day by cooking quinoa in milk and preparing it like oatmeal, including adding toppings like fruit or nuts.
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Making popcorn from scratch lets you customize every aspect of the snack's flavor, but for the best popcorn you need the right cooking oil for the job.
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Instant ramen is easy to make and easy to customize. Add bagged broccoli slaw to your boiling water and noodles for a veggie-packed meal in minutes.
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Having an ample supply of garlic paste prepared and ready to go for all your cooking needs is a real game-changer in the kitchen.
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If you want to avoid wasting your spices and achieve a more balanced coating for your food, try pulling out the spice strainer next time in the kitchen.
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Rubbing toasted bread with garlic is an easy trick to pack your sandwiches with loads more flavor. Take note of a few simple tips for success.
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A microplane is a valuable kitchen tool that helps you get the most out of your citrus fruits. We tell you how to hold your microplane to get the best results.
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Edamame is a popular snack, and the immature soybeans in the pods make a great ingredient in many dishes, but do you know how to store this handy legume?