+ Follow MEZZALUNA Tag
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[ArticleID] => 1307512
[Title] => Tools of the Trade: Specialized Knives
[Summary] => A good kitchen knife is often likened to a seasoned dance partner, for how they make the chore of mincing, chopping, slicing and dicing a pleasure for users - professional chefs or otherwise.
[DatePublished] => 2014-04-01 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1794253
[AuthorName] => Yasunari Ramon Suarez Taguchi
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 26174
[Title] => The black box is back!
[Summary] => If nature’s beauty moves an artist to render breathtaking works of art, then the finest ingredients inspire a chef to create the most exquisite dishes. Such was the banquet that I partook of last Wednesday night at the Blue Leaf Pavilion in the Fort.
[DatePublished] => 2007-11-08 00:00:00
[ColumnID] => 133357
[Focus] => 0
[AuthorID] => 1351341
[AuthorName] => Heny Sison
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
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[2] => Array
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[ArticleID] => 20007
[Title] => Where good food and good wine do a tango
[Summary] =>
[DatePublished] => 2007-10-11 00:00:00
[ColumnID] => 135221
[Focus] => 0
[AuthorID] => 1391760
[AuthorName] => Joanne Rae M. Ramirez
[SectionName] => Newsmakers
[SectionUrl] => newsmakers
[URL] =>
)
)
)
MEZZALUNA
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1307512
[Title] => Tools of the Trade: Specialized Knives
[Summary] => A good kitchen knife is often likened to a seasoned dance partner, for how they make the chore of mincing, chopping, slicing and dicing a pleasure for users - professional chefs or otherwise.
[DatePublished] => 2014-04-01 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1794253
[AuthorName] => Yasunari Ramon Suarez Taguchi
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 26174
[Title] => The black box is back!
[Summary] => If nature’s beauty moves an artist to render breathtaking works of art, then the finest ingredients inspire a chef to create the most exquisite dishes. Such was the banquet that I partook of last Wednesday night at the Blue Leaf Pavilion in the Fort.
[DatePublished] => 2007-11-08 00:00:00
[ColumnID] => 133357
[Focus] => 0
[AuthorID] => 1351341
[AuthorName] => Heny Sison
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[2] => Array
(
[ArticleID] => 20007
[Title] => Where good food and good wine do a tango
[Summary] =>
[DatePublished] => 2007-10-11 00:00:00
[ColumnID] => 135221
[Focus] => 0
[AuthorID] => 1391760
[AuthorName] => Joanne Rae M. Ramirez
[SectionName] => Newsmakers
[SectionUrl] => newsmakers
[URL] =>
)
)
)
abtest