M. Paramita Lin's posts

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

In the pantheon of food that smells worse than it tastes, the tradition of stinky tofu (yes, “stinky” is the…

If there’s any food that’s proof our reactions to different smells are culturally determined rather than biological,…

Hainanese chicken rice may be the quintessential chicken dish, superior to any other—and I’m including fried…

Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…

Umami Issues is The Takeout’s exploration of cooking food with the rich, savory, mysterious taste sensation known as…

In traditional Chinese medicine, a person’s health is incumbent on the body reaching internal temperature…

When I was little, I thought that century eggs (also known as hundred-year or thousand-year eggs, pidan in Mandarin,…

Marmite was first introduced to me as a mosquito repellent during an itchy, bug-filled summer. A British friend…

Many adults—especially those in British Commonwealth countries—will remember drinking either Ovaltine or Horlicks as…

One of the most convincing arguments that Filipinos have mastered the roast pig, or lechon, is its skin: brick red…

There’s something relentless about the presence of Christmas in the Philippines. It’s not just public spaces and…

Cannibalism is surely the last thing on your mind when you’re at a funeral. However, when you tuck into a piece of…

Every culture has a culinary specialty that raises the eyebrows—if not the gorges—of people from other cultures.…

Paul Verhoeven’s RoboCop contains lots of over-the-top violence, from pre-cyborg police officer Murphy getting his…

My soft spot for Johnnie To’s crime thriller PTU partly comes from having wandered onto one of PTU’s sets during the…