Filipino adobo flavors like bay leaves and peppercorns take center stage as KQED Food’s Josh Decolongon dives into Abi Balingit’s cookbook Mayumu: Filipino American Desserts Remixed . Josh walks us through the process of making her deliciously unexpected (and NYT audience-enraging) adobo chocolate chip cookies while musing about the concept of authenticity in food, especially in the context of the diaspora and the fluidity of culture.

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About No Crumbs: In KQED’s No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you though

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