海平面温度约为27℃，热季与凉季温差仅为3℃，各月平均温差则为3℃ - 12℃。全国平均温度最高为33.2 - 39.9℃，最低为16.7 - 20.9℃，最高及最低气温的分布在全国无明显差别。海拔高的地区则温度略低，如海拔约1450米的碧瑶，平均温度比马尼拉低7.5℃ - 9.3℃左右。而菲律賓一些鄰近台湾的地區，以巴丹群島為例：每逢冬季，如果中國大陸有較強的冷鋒南下，一般也會掠過，令巴丹群島甚至呂宋島佬沃，氣溫會降至攝氏20度以下。年降水量2500毫米左右。夏秋季多雨、多台风。
The Philippines has a simple literacy rate of 95.6%, with 95.1% for males and 96.1% for females. The Philippines has a functional literacy rate of 86.45%, with 84.2% for males and 88.7% for females in 2008. Literacy in females is greater than in males. Education spending accounts for 16.11% in the proposed 2015 national budget.
The Commission on Higher Education (CHED) lists 2,180 higher education institutions, 607 of which are public and 1,573 private. Classes start in June and end in March. The majority of colleges and universities follow a semester calendar from June to October and November to March. There are a number of foreign schools with study programs. A 6-year elementary and 4-year high school education is mandatory with an additional two years being added in 2013.
Several government agencies are involved with education. The Department of Education covers elementary, secondary, and nonformal education. The Technical Education and Skills Development Authority (TESDA) administers the post-secondary middle-level education training and development. The Commission on Higher Education (CHED) supervises the college and graduate academic programs and degrees as well as regulate standards in higher education.
In 2004, madaris were mainstreamed in 16 regions nationwide, mainly in Muslim areas in Mindanao under the auspices and program of the Department of Education. Public universities are all non-sectarian entities, and are further classified as State Universities and Colleges (SUC) or Local Colleges and Universities (LCU). The University of the Philippines is the national university of the Philippines.
Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to become a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences that have been adapted to local ingredients and the Filipino palate to create distinctively Filipino dishes. Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate, such as the paellas and cocidos created for fiestas.
Popular dishes include lechón, adobo, sinigang, kare-kare, tapa, crispy pata, pancit, lumpia, and halo-halo. Some common local ingredients used in cooking are calamondins, coconuts, saba (a kind of short wide plantain), mangoes, milkfish, and fish sauce. Filipino taste buds tend to favor robust flavors but the cuisine is not as spicy as those of its neighbors.
Unlike many of their Asian counterparts, Filipinos do not eat with chopsticks; they use Western cutlery. However, possibly due to rice being the primary staple food and the popularity of a large number of stews and main dishes with broth in Philippine cuisine, the main pairing of utensils seen at the Filipino dining table is that of spoon and fork, not knife and fork. The traditional way of eating with the hands known as Kamayan was seen more often in less urbanized areas. However, due to the different Filipino restaurants that introduce Filipino food to other nationalities, Kamayan is fast becoming popular. This recent trend incorporates the use of "Boodle Fight" as coined by the Philippine Army, wherein banana leaves are used as giant plates mixing both rice and Filipino viands all together on top.