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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Looking to add a Korean twist to classic pulled pork? Enter gochujang, the spicy and sweet chili paste that will upgrade any pulled pork recipe.
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Pork burgers don't get their flowers compared to beef -- but you can change that. Add on some banh-mi toppings for a truly unforgettable experience!
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It's hard to imagine two soups that share a common main ingredient being more different than gazpacho and tomato soup. Learn what sets them apart.
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Store-bought pancakes are under-appreciated, as they save a lot of time and are easily customizable. Adding sugar is just one way to boost their flavor!
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While both are delicious hard candies that are frequently served around the holidays, there are a few key differences between nut brittle and honeycomb candy.
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Tiramisu can be the ultimate treat but also the ultimate hassle to prepare, especially when it comes to storage. Here are some tips on how to do it.
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Cooking lasagna over a campfire is a great way to infuse it with a smoky flavor. Here are the tools and techniques you need to know before you try it.
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With its sour tang and funky flavor, kimchi is a great dish to have on hand. But there's a very important thing to consider when selecting store-bought kimchi.
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We've got the premier smashing tip for making the best smash burgers every time. Get to smashing and grilling those patties, and you can thank us later.
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The freezer is perfect for storing food, but preparing that food to be eaten can be laborious. Here's the safest and best way to defrost salmon.
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If you are making som tam Thai, also known as Thai green papaya salad, there's a shredding hack you need to know that will make it much easier.
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Looking to spice up your dessert recipes? This unusual ingredient can be the perfect addition to any sweet treat, from brownies and cake to ice cream.
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Did you know that bean sprouts are a secret weapon when it comes to giving your ramen the perfect texture? Here's how to prepare and cook them.
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Reheating an oxtail stew that you've spent hours getting to just the right level of tenderness and full flavor needs care. There are 3 ways that work well.
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Can't decide whether to make coleslaw or cabbage salad? Here's how they differ, what the main ingredients are, and what other dishes to pair them with.
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Submerging produce in water is a great way to preserve its texture and freshness, but there is one important step that you cannot skip.
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Curry powder's complex flavor makes it a good ingredient for making intriguing desserts, and baking gives the spices enough time to work their magic.
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It’s perfectly reasonable to want to extend your cheese’s shelf life, but there are a few important things to know before tossing it in the freezer.
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Hong Kong-style milk tea generally relies on one specific ingredient, an ingredient that has helped propel the beverage to worldwide renown.
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It's hard to resist the call of the grill whenever summer rolls around, so here's how thick to cut your veggies for the best taste.
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Pesto sauce of any type is delicious, but even though they're both versatile and share some similarities, green and red pestos are actually very different.
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While it’s ideal to cook ingredients at their freshest, freezing can be more economical and convenient. Here’s what you need to know about freezing chicken.
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Burgers should be treated with the same reverence as works of art, especially when they've been elevated to gourmet status. But what makes a burger gourmet?
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You've likely enjoyed a Korean BBQ experience with friends, but here's how this delicious, fatty cut of meat became a staple in this social style of dining.
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The DIY, cook-your-own-meat aspect of both Korean and Japanese barbecue styles is increasingly popular in the U.S., so what is it that separates the two?
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Sure, you can use your favorite hot dog toppings in your chorizo sandwich, but why not try new kinds of relish, toppings, and condiments instead?
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Lodge cast iron cookware products are now sold pre-seasoned, but that wasn't always the case, and other cast iron manufacturers were in the same boat.