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Filipino Dishes

Updated on October 12, 2015

The traditional Filipino way of cooking takes pride on freshness and flavor. The Philippine cuisine includes meat and vegetables as main ingredients for dishes. The most used meat are pork, chicken, beef and fish. The vegetables are used to add savor and taste. Take note that same dishes will have variations depending on who is cooking and where it is cooked in the Philippines. This page will discuss Pinoy recipes which will include ingredients, preparation and cooking procedure.


Pancit Bihon Guisado
Pancit Bihon Guisado
Tinolang Manok
Tinolang Manok
Chicken Tinola
Chicken Tinola


Tinolang Manok is a Filipino chicken dish cooked with ginger, papaya and sili leaves. Its broth is tasty and nutritious. According to folks in the Philippines, Chicken Ginger Stew is best for nursing mom especially its broth, so that nursing mom form a lot of milk for her baby to breastfed and they become healthy. More ginger gives the broth tasty and flavorful of this dish aside from papaya and sili leaves. Any of your choice if you like pure chicken wings, thigh, drumstick or other parts of chicken to be cook is okay. If you can't find papaya, use sayote as substitute. Aside from malunggay leaves, you can also use spinach or sili leaves. Those leaving in abroad you can use frozen sili leaves and frozen horseradish (malunggay) leaves available in Asian store.

Tinolang Manok (Chicken Ginger Stew) recipe:

1 whole chicken, cut into serving pieces
1 medium size papaya, peeled, quartered and sliced 1 inch diagonally
2 thumb size ginger, cut into strips
1 cup of malunggay leaves
1 onion, sliced
3 cloves garlic, chopped
4-5 cups water for broth/soup
2 pc. jalapeno(sili pangsigang)
2 tbsp. fish sauce
1 tsp. olive oil
salt to taste

How to cook Tinolang Manok

1. In a casserole, boil 5 cups of water and put chicken pieces then simmer for at least 5-8 minutes. Remove from heat, rinse the chicken pieces to discard the brown dirt and set aside. Clean the casserole for second use.
2. In the same casserole, heat oil and saute garlic, onion and ginger until softened and translucent. Sauté the ginger longer to release its juicy which is the secret of this dish to make the broth more tasty.
3. Add now the chicken pieces and stir fry for at least 5 minutes. Season with fish sauce and salt then add water for broth. Adjust the water of your preference then simmer for 15-20 minutes.
4. When the chicken is almost cook add now the papaya and simmer again for another 8-10 minutes.
5. When the papaya is almost cook add now the jalapeno and malunggay leaves and simmer again for 2 minutes to smell the aroma of jalapeno and malunggay leaves. Add salt to taste.
6. Stir to combine all the ingredients until well blended then remove from heat.
7. Transfer to a serving dish and serve hot with rice.

Pancit Palabok
Pancit Palabok
Adobong Manok or Chicken Adobo. The national dish of the Philippines is Adobo.
Adobong Manok or Chicken Adobo. The national dish of the Philippines is Adobo.
Pork Barbecue
Pork Barbecue
Sliced Pork Barbeque
Sliced Pork Barbeque

BARBECUE (Filipino style)

Pork barbeque, Beef Barbeque, and Chicken Barbeque are some of Filipinos' favorite food to eat as a meal, an appetizer or as pulutan to those drinking liquor. This recipe is present during party, fiestas, Christmas and new years eve and seen especially in every street even beach party. It is a mouth watering once you smell its aromatic fragrance while grilling it. Marinating the barbeque overnight with a balance taste of its ingredients is the key that gives a fragrant smell, tender and tasty flavor of the barbeque. Here is my way of cooking pork barbeque - note that this cooking procedure also applies on How to cook Beef Barbecue and Chicken Barbeque. The only difference is the kind of meat (pork, beef, chicken) that you are preparing, marinating, and grilling. All else are the same including the sauce, recipe, and ingredients.

Pork BBQ recipe:

1 kilo pork butt or pork belly, sliced
1/2 head garlic, peeled and chopped
1/8 cup calamansi juice or lemon juice
1 tbsp. ground black pepper
1 cup 7 UP or sprite soda
2 tbsp. brown sugar
1 cup soy sauce
1/2 cup banana ketchup
bamboo skewers, soaked in water

How to cook Pork Barbecue, Beef Barbeque, Chicken Barbeque (Filipino style):

A. Marinating the pork (or beef, or chicken):
Combine sliced pork, chopped garlic, calamansi or lemon juice, ground black pepper, brown sugar, soy sauce, ketchup and sprite or 7up in a mixing bowl. Mix the ingredients well using your hands to distribute evenly into the sliced pork, cover the mixing bowl then put in the fridge overnight.

B. Preparation:
Make sure to soak the bamboo skewer in water for at least 2-3 hours before using it to avoid burning when grilling and to avoid hurting your hands when splitting. Carefully skewer all the marinated sliced pork and set aside. Add a tablespoon of cooking oil on a leftover marinated sauce for basting into the barbeque when grilling.

C. Grilling:
Grill the barbeque pork (beef/chicken) in a charcoal or electrical grill and baste it with the marinated sauce using grilled brush on both sides to look shiny and not dry when grilled. If marinated pork slices are big, just grill as it is, brush both sides with marinated sauce and slice into small pieces after grilling it.

Dipping sauce:
The following are some of the best Pinoys dipping sauce:
Spicy vinegar - a mixture of chopped garlic, chopped onion, chopped siling labuyo, a pinch of salt, a pinch of sugar and mix in vinegar. Others add a little soy in it.

When eating barbeque with fried or plain rice, some people prefer the bagoong sauce with calamansi and siling labuyo as dipping sauce. Others use the mixture of diced tomato, diced unripe mango, chopped onion, chopped siling labuyo and bagoong alamang.


Pork Giniling or Sauteed Ground Pork is fried using ground pork until light brown then mix with potato, red bell pepper and green peas to make this dish flavorful and nutritious. You can also use ground beef or ground chicken instead of pork. others also put carrots, raisins and add quail egg for additional nutrients and decoration.

Pork Giniling (Sauteed Ground Pork) recipe:

1/2 kilo ground pork
1 medium size potato, diced
1 small red bell pepper, diced
1/2 cup green peas
1 small onion, chopped
3 cloves garlic, crushed and minced
1 medium tomato, diced and seeded
1 tbsp. paprika
1/4 cup soy sauce
1/2 cup water
1 pc. bay leaf
salt and pepper to taste

How to cook Pork Giniling (Sauteed Ground Pork):

Procedure and cooking instructions:
1. In a skillet, fry ground pork until light brown and add a pinch of salt and pepper. Oil comes out from the pork so don't put oil. Discard excess oil then set aside the brown pork.
2. In the same skillet, heat the pork's oil and sauté the garlic, onion, tomato, paprika and ground pork.
3. Add in the potato, red bell pepper, green peas and bay leaf.Then add soy sauce and water and simmer for 10 minutes.
4. Add salt and pepper to taste.
5. Remove from heat and transfer to a serving plate. Serve hot with rice.

Pork Giniling
Pork Giniling
Sauteed Ground Pork
Sauteed Ground Pork


Sisig is one of Pinoy's favorite dish especially as sizzling plate "pulutan". It is a mouth watering and gives your stomach shouting with this yummy and spicy dish once it cooked. The whole pig head will cleaned and boiled in water with seasoning. Once the pig head is cooked, deboned and broiled in oven or grilled until golden brown then sliced into small pieces, sauté by mixing other ingredient, seasoning and chopped red chili pepper which gives you not to stop eating it. But this dish is fatty so be careful to those who have high blood pressure. There are variations which is easier to prepare like roasted pig head or chicken just sliced into small cubes then mix with ingredients . This recipe is popularly known as the "sizzling sisig" in restaurants because this will serve hot in a sizzling plate with chopped onion leaves, hot chili and raw egg as toppings and calamansi as side dish.

SISIG recipe

1 whole pig head; cleaned, boiled, deboned, grilled and sliced into small cubes
its brain, set aside or mayonnaise
10 pcs. chicken liver, mashed
1/2 cup calamansi juice or lemon (other use vinegar)
2 tbsp. soy sauce
1 big red onions, chopped and minced
1 head garlic, minced
1 tbsp. ginger,chopped and minced
1 cup onion leaves/scallions, chopped
5 pcs. red hot chili pepper (siling labuyo), chopped
1 raw egg, for topping
salt and ground pepper to taste
1 tsp. olive oil

How to cook Sisig

Procedure and cooking instructions:
1. Clean the pig head then boil it in a casserole with enough water and seasoning until tender then set aside.
2. De-bone the pigs head by taking its snout, tongue, ears, and cheeks then grill to remove the pigs hair. Grill until golden brown and crispy.
3. Grill also the chicken liver then mashed and set aside. After broiling or grilling the deboned meat, slice into small cubes.
4. In a pan over medium fire, heat oil and sauté garlic, onions, ginger and pork meat then mix the mashed chicken liver. Pour in the soy sauce, calamansi juice and season with salt, pepper and red hot chili pepper then mix the pork's brain or mayonnaise.
5. Remove from heat and put in a serving plate. Sprinkle chopped onion leaves then put the raw egg as topping and one calamansi or lemon and red chili pepper on the side.

Sisig with egg
Sisig with egg
Paksiw na Pata
Paksiw na Pata
Braised Pork shank
Braised Pork shank

PAKSIW NA PATA (Braised Pork Shank)

Here's another mouth-watering Filipino dish and one of my favorite especially the very soft fat but my son and husband keep on telling me not to eat too much meat fat because its unhealthy especially that I belong to a family with hypertension. Pork pata may take a while to cook so be patient when cooking it in low medium flame for about two hours. It is flavorful when meat is tender and its broth tastes a combination of saltiness, sweetness and sourness because of the soy sauce and salt, sugar and vinegar plus the banana blossoms which adds flavor in it.

Paksiw na Pata (Braised Pork Shank) recipe

1 pork hock about 1 lb., sliced into serving pieces
a handful of dried banana blossoms or lily buds, (bulaklak ng saging)
1/2 cup soy sauce
1/2 cup vinegar
1-2 cups water
1-2 tbsp. sugar
1 large onion, sliced
1/2 head garlic, crushed
1/2 tsp peppercorn
2 pcs.laurel leaves
salt and ground pepper to taste

How to cook Paksiw na Pata (Braised Pork Shank)

Procedure and cooking instructions:
1. In a casserole, put the slices of pork hock and pour in water enough to cover the meat, cover and let it boil once then take out from the heat and wash meat to remove dirt (scums) and clean the casserole for next use. Meanwhile, soak the banana blossoms in water and set aside.
2. In a clean casserole, put back the cleaned meat together all the ingredients except banana blossom. Let it boil in a medium high flame for at least 30 minutes without stirring it then turn it to low medium flame to cook slowly and tenderized the meat. Add water if almost drying and meat is not tender yet.
3. Once the pork pata meat is cooked, add the banana blossoms and simmer again for 10-15 minutes. Add seasoning to adjust the taste according to your like then remove from heat.
4. Serve in a serving platter with plain rice. Enjoy eating!

Paksiw na Tilapia
Paksiw na Tilapia
Paksiw na Tilapia can be eaten in the morning for breakfast with fried rice and fried egg sunny side up.
Paksiw na Tilapia can be eaten in the morning for breakfast with fried rice and fried egg sunny side up.

GINISANG TALBOS NG SAYOTE (stir fried chayote shoots with squash)

The sayote young leaves and shoots should be stir fried alone or mix with squash, pork meat or shrimps. This is one of my favorite vegetable to buy if I go to Baguio City, summer capital of the Philippines, with my friends during my college days and let my mom cook for it. It is crunchy and flavorful.

Stir fried chayote shoots with squash recipe

1 bundle of chayote shoots, (cut up young leaves and shoots)
1 small size squash, peeled, seeded and sliced into pieces
1 cup peeled shrimps, ground pork or pork meat
1 large onion, sliced
3 cloves garlic, chopped
2 tbsp. fish sauce
1/2 cup water for broth (optional)
salt and pepper to taste
cooking oil

How to cook Ginisang Talbos ng Sayote na may Kalabasa

1. Separately wash the cut up sayote leaves and sayote shoots thoroughly. Drain and set aside.
2. In a pan, heat oil and sauté garlic, onion and shrimps or meat. If use meat sauté until golden brown.
3. Add squash, fish sauce, pepper and water for broth (optional) then simmer for approximately 5-8 minutes until squash almost cooked.
4. Pour in the sayote shoots/stems for at least 2 minutes and stir to mix with other ingredients then followed by chayote leaves until wilted.
5. Add seasoning according to your taste then remove from heat at once so that the sayote stems and leaves will not overcooked.
6. Put in a serving platter and serve with plain rice combine with fried/grilled meat/fish.


Tilapia is one of the most well-known Filipino fish. There are lot of ways of cooking this fish like fry, bake, grill, cook in vinegar, sweet and sour, sinigang and many more. This could serve either breakfast, lunch or dinner especially the freshly small tilapia cooked dry in vinegar is tasty. Large size of baked, fried or grilled tilapia served for picnic or party time.

Paksiw na Tilapia recipe

1 big size tilapia, cleaned and sliced
1/2 cup vinegar
1/2 cup water
1 small onion, sliced
2 cloves garlic, crushed
thumb-sized ginger, sliced
1 pc jalapeno pepper (siling pangsigang)
salt and pepper to taste

How to cook Paksiw na Tilapia

1. In a small casserole, pour in the ingredients then tilapia and jalapeno on top.
2. Cover the casserole and let it boil in a medium flame for about 5-10 minutes. The tilapia is cooked when its eyes becomes large or comes out and its meat separate a little from its bone.
3. Adjust the taste according to your preference and remove from heat. Best serve with fried rice and fried egg for breakfast.

Ginisang Sayote
Ginisang Sayote


Chayote is a vegetable grown in abundance in the Philippines. This food is rich in Vitamin C and has essential amino acids needed by our body. Sayote (chayote) fruit or leaves is used in salads and other Pinoy appetizers. They can be cooked in stir fry, added in Tinolang Manok (chicken ginger stew) or just "sahog" (additional vegetables) in combination with other Pinoy or Asian dishes. They are known to help prevent heart and kidney illnesses and diseases. Aside from ground pork you can also use lean pork or chicken meat sliced into small pieces, or peeled shrimps. Its young leaves and shoots could also be stir fried alone or can mix with kalabasa (squash) and pork or shrimps. Others want it with a little broth so add a little water if needed.

Ginisang Sayote recipe

3 medium size sayote; peeled, seeded and sliced
2 medium size ripe tomatoes, sliced
1 cup ground pork or peeled shrimps
3 cloves garlic, chopped
1 large onion, sliced
1 tbsp. fish sauce (patis)
1/2 cup water for broth (optional)
salt and pepper to taste
1 tbsp. cooking oil

How to cook Ginisang Sayote

1. In a pan over medium flame, heat oil and sauté garlic, onion and sliced tomatoes for about 5 minutes.
2. When tomatoes are soft add ground pork and stir fry til light brown color then pour in the sayote.
3. Add fish sauce, pepper and water for broth (optional) then simmer for about 5 to 10 minutes until the chayote is soft.
4. Season with salt and remove from heat. Serve hot with plain rice and fried or grilled fish/meat.


Tomato is a good source of vitamin C and minerals and rich in lycopene. It is very useful when cooking, mix in salad, side dish, making juice, for pasta sauce, catsup and many more. According to Wikipedia: "Lycopene is a bright red carotene and carotenoid pigment found in tomatoes and other red friuts and vegetables. This is rich in antioxidant, an essential substance that is important in preventing certain heart illnesses, including cancer. It promotes beautiful, healthy skin and increases human resistance to diseases. According to Discovery Health: "This antioxidant plays a key role in maintaining a healthy immune system." They have the necessary nutrients (such as lycopene and carotene) to fight against heart disease, stroke and cancer.

Ginisang Kamatis na may Itlog (sauteed tomato with egg) recipe

5 medium size ripe tomatoes, washed and sliced
3 pcs. egg, beaten
1 large onion, diced
3 cloves garlic, minced
salt and pepper to taste
1 tsp. olive oil

How to cook Ginisang Kamatis na may itlog (sauteed tomato with egg)

1. In a skillet over medium fire, heat oil and sauté garlic, onion until translucent.
2. Add sliced tomatoes and stir until tomatoes are soft, its sauce thickens and almost dry.
3. Pour in the beaten egg and stir to mix with the tomatoes. Season with salt and pepper to taste.
4. Remove from heat. Serve with plain or fried rice and fried fish.

Ginisang kamatis na may itlog.
Ginisang kamatis na may itlog.


Stir fried vegetables are easy to cook, nutritious and rich in vitamin and anti-oxidants, meaning a healthy food and a wise choice of dish. If you stir fry vegetables, they should not be overcooked, but just enough time (depending on the vegetable). The veggies should glow in their color and look yummy and juicy. In this case, the broccoli will look greener and shinier! It will leave your mouth watery... Vegetable stir fry are quick to cook and good as main dish or side dish. Aside from quail egg, you can alternatively use meat such as pork, beef, lamb, etc. In this recipe the vegetables used are broccoli and mushroom but in fact, you can combine other veggies like carrots, string beans, green beans, bok choy, potato, green peppers, red bell pepper, cauliflower, celery, and similar vegetables of your choice.

Stir-fried Broccoli and Mushroom with Quail Egg recipe:

1 bunch broccoli, cut into flowers
8 ounces fresh mushroom, cleaned and sliced
1 can quail egg, drained
1 cup chicken or pork, sliced into small pieces
1 sweet red bell pepper, sliced diagonally
1 tbsp. butter or margarine
1 tbsp. cooking oil
2 clove garlic, minced
1 medium onion, sliced
1 tbsp. cornstarch
1 tbsp. oyster sauce
1/4 cup water or any broth
salt and pepper to taste

How to Cook Stir-fried Broccoli and Mushroom with Quail Egg:

1. In a pan, heat cooking oil and sauté the meat until golden brown then set aside.
2. In the same pan, melt the butter or margarine then sauté the garlic and onion until translucent then add sauteed meat, mushroom, and oyster sauce then cover the pan and cook for at least 3-5 minutes.
3. Put red bell pepper, broccoli and quail egg. Cook for another 3-5 minutes or until the broccoli is almost tender.
4. Blend cornstarch with water then add to the pan and cook until thickened the sauce.
5. Add salt and pepper to taste then remove from heat. Do not over cooked the vegetables.

Note: Any vegetable of your like could mix to broccoli and mushroom like carrots, string beans, potato, green or red bell pepper, cauliflower, and many others.

NILAGANG BAKA (Filipino Beef Stew)

Nilagang Baka is a Pinoy beef stew with clear broth mixed with green leaves such as bok choy or pechay, cabbage, ombuk, Chinese cabbage, and other leaves and mixed with string beans, carrots, and either potatoes or papaya or chayote or other similar vegetables. It is more savory if the beef are with bones, "buto-buto". The stew can also be cooked using pork meat instead. In this case, it is called "Nilagang Baboy" or "Nilaga". You can also use different meat such as lamb, carabao meat or carabeef, etc. Typically, the broth or "sabaw" is made plenty because this is where the delicious savory taste accumulates. Nilaga is one of the most sought after dish in the Philippines. It is also one of the most popular traditional native Filipino dish.

Nilagang Baka recipe:

1 kilo beef brisket, cubed
4 medium sized potato, peeled and cubed
4 bunches of bok choy or pechay, trimmed and rinsed
1 large onion, sliced
2 clove garlic, crushed
1 tsp. whole peppercorn
2 tbsp. fish salt
enough water to tenderize the meat
salt to taste

How to cook Nilagang Baka (Beef Stew):

1. In a casserole, put the cubed beef brisket and cover with water then simmer until the scum/dirt from the meat went out on top of water. Remove from heat, rinse the meat and set aside. Clean the pot and change the water and let it boil.

2. Put the meat, onion, whole peppercorn, fish salt and let it simmer in medium heat for about two hours until the meat is tender. Add water if the broth reduce and add salt to taste.

3. When the meat is tender, add in cubed potatoes and simmer until cooked. Put in the bok choy or pechay until wilted and remove from heat.

4. Serve hot with plain rice and fish sauce or soy with lemon or calamansi as condiment.

Note: Other vegetables to put in this recipe like string beans, cabbage and carrots.

Stir fried broccoli, mushroom, bell pepper with quail egg
Stir fried broccoli, mushroom, bell pepper with quail egg

Pork Adobo - by Panlasang Pinoy on Youtube

Filipino Dishes Quiz

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What is your most favorite Pinoy Food?

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    • profile image

      Ethnic Food 

      5 years ago

      wonderful post, nicely written

    • profile image


      5 years ago

      hurray! love those tasty filipino foods, recipes.....the dishes and desserts here are good but the better is really the fresh ingredients and spirit of philippine kitchen cuisine....yung kusina ni nanay ang masarap sa panlasa.

    • profile image

      Bargeo Pearl 

      5 years ago

      Bargeo Pearl

      My friend introduced me to filipino dishes which i loved first time tasting it. I enjoyed the unique flavor and way of cooking and preparation. Filipino delicacies makes my taste buds melt like ice in gusto filipino foods, dishes and desserts..... bargeopearl,hawaii50

    • profile image

      foodmaster Asian 

      5 years ago

      i like unique ways of food preparation. Filipino dishes has many variations of Asian delicacies. As well, Filipino desserts such as rices cakes has some similar Chinese and other Asian culture desserts and cuisine....

    • profile image

      sisig boy 

      5 years ago

      pig ears and brain -- sisig is one of my favorite filipino dishes for pulutan habang umiinom as well as ulam.... delicious!

    • profile image

      Apple Hawaiian 

      5 years ago

      Ang sarap nakakabusog!

    • profile image

      Martha S. Ginyard 

      6 years ago

      I so want to eat these!

    • profile image

      Karen A. Moore 

      6 years ago

      Looks delicious!

    • rebeccamealey profile image

      Rebecca Mealey 

      6 years ago from Northeastern Georgia, USA

      Thanks for sharing these. The chicken ginger stew looks 'to die for.'

    • dobo700 profile image


      6 years ago from Australia

      Some of these recipes look really nice, I must say Filipino is not a style I've tried before. Thanks

    • loveofnight profile image


      6 years ago from Baltimore, Maryland

      I was sold on the tinolang manok recipe once I read that ginger and papaya were part of the recipe. This hub really makes me hungry and I will be bookmarking it for future use. Thanks so much and keep hubbing.

    • profile image

      Ricky jones 

      6 years ago

      Great for wine list!!! in my restaurant I have iPads replacing my wine menu. It works great because my customers can see the wine’s label and can search wine by any parameter they choose. All data is shown in a table and it’s very easy to compare different wines and choose the best one for your clients. This app is made by a company named Conceptic, the eMenu PRO application is very intuitive and easy to use- even if you never touched an iPad before. or

    • profile image

      Mommy's food 

      7 years ago

      Sarap naman ng lutong Pinoy, nakakabusog at masustansya! Thank you for posting. These recipes are delicious!


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