How to tell if a particular flavor has entered the mainstream American culinary vernacular: Spot said flavor at Trader Joe’s in the form of cookies, chips and/or ice cream. Have your dad, who was ...

That's not food coloring—it's ube. And it deserves to be on your radar for a very delicious reason.

The ascent of ube has little to do with the purple yam’s taste or Filipino origins. It’s the color, flavor experts say. Credit... Supported by By Julie Creswell and Kevin Draper Two years ago when ...

Alexandra Domrongchai is a food and travel writer based out of New York. With years of experience in the restaurant industry, food culture research, and as an avid traveler, she joins Travel + Leisure ...

For the past decade Rosalie Kline has been making ube-flavored pastries out of her kitchen in Peoria. She sells ube buchi, sesame balls filled with ube paste, ube bread, sticky ube rice cake and more.

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. You've seen it everywhere — ube ...