walk out on me next 🙏🏽

those pears were so good btw

I Made the Adobo Chocolate Chip Cookies From the Filipino Cookbook "Mayumu" | KQED How do chocolate chip cookies infused with Filipino flavors turn out? Josh Decolongon bakes a recipe from “Mayumu” to find the answer.

Filipino adobo flavors like bay leaves and peppercorns take center stage as KQED Food’s Josh Decolongon (@sommeligay.bsky.social) dives into Abi Balingit’s cookbook "Mayumu: Filipino American Desserts Remixed." 🍪

We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.

Few desserts say “San Francisco” like the It’s-It. In this No Crumbs feature, Josh Decolongon recreates the beloved ice cream sandwich from scratch, adding an Oakland touch with homemade rocky road ice cream.

I had "betwixt" be an autocorrect for "between" as a joke with a friend and I've just never changed it back 😆

I think that period of time betwixt Thanksgiving and Christmas is the perfect time to test any New Year's resolutions

i hate gay halloween bc wdym you’re the sistine chapel chimney at the papal conclave??? 🇻🇦💨

fighting the millennial urge to say "interwebs"

(again, not great, but we'll workshop this one)

Are you telling me a Co. made this vid?

why overnight oat when you can daytime gloat (idk i'll workshop this one)

As a Canadian I’m so sorry

it's so embarrassing ordering a kalimotxo at the dive bar and asking for the coke to be diet

bring back, like..........going outside....................

M &/or Ms

I've never been to oover javer

No Crumbs host Josh Decolongon (@sommeligay.bsky.social) got hands-on at Panchita’s Pupusería on 16th and Valencia in San Francisco, learning just how much time and care goes into making each pupusa, from patting and flipping the masa to pairing it with a glass of housemade Salvadoran horchata.

it's now legally obligatory for anyone who's described a wine as "sunshine in a glass" to drink all eight cans at room temperature

"modern american bistro"

KQED | News, Radio, Podcasts, TV | Public Media for Northern California KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California.

Want the inside scoop on Bay Area food? Subscribe to KQED’s food newsletter, The Sauce, where Check, Please! Bay Area audience engagement producer and No Crumbs host Josh Decolongon (@sommeligay.bsky.social) shares what the team is eating, drinking and loving. Sign up here:

inadvertently saying "question and answer portion" instead of "exam" because i am, in fact, gay

honestly it's so rude for wednesday to feel like an actual wednesday after a long weekend

got over a spoonful of writer's block. please clap

what do you MEAN it's september

No Crumbs host Josh Decolongon (@sommeligay.bsky.social) stopped by Panchita’s Pupusería on 16th and Valencia, a Mission District icon and San Francisco staple since 1989. Their story stretches from El Salvador to the Bay Area, where pupusas became both a way of survival and a source of community.

sf gays will be like "i went to stanford" ok why didn't u tip the bartender sir

"1/8 teaspoon of salt" girl just say a sprinkle or whatever i'm not measuring that shit

🎵 you're as smooth.......... as tennessee's wiki........... 🎵

You're telling me a Dutch person crunched this?

SCOOP: ice cream