Beauty

11 Professional Makeup Artists Reveal Best Tips For Perfect Brows

From growing them out to filling them in with ease.
IMAGE INSTAGRAM/mkqua, mikkamarcaida

We all want different things when it comes to our eyebrows. So instead of telling you exactly how to do yours, we think it only makes sense to give you as many options as possible.

Ahead, 11 pro makeup artists reveal their best tips for achieving your best brows ever. Who knows? Your new holy grail brow trick could be one of them!

1. Jigs Mayuga

"Strive for symmetry and balance instead of trying to achieve an exact replica of both brows. Remember your brows are supposed to be sisters, not twins."

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2. Jason Delos Reyes

"Like skin, eyebrows need to be exfoliated, too—it can stimulate hair growth. You can use eyelash enhancer serum for your eyebrows too."

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3. Mac Igarta

"Everyone's obsessed with thick brows 'cause it’s the trend today but TBH, it's not for everyone. Embrace the [brows] you have right now. Try correcting the brows rather than drawing new ones. Just fill in the sparse areas and brush your brows upward to have a lifted face effect. With the ECQ you may wanna try to let the hair on the sparse area grow, too. The easiest way, though, is microblading. It's life changing."

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4. Mikka Marcaida

"Stop overplucking. Thick natural brows are very in. If you are not blessed with lots of hair, fake it using an eyebrow pen and mimic [strands with] hair-like strokes. Finish it off with a good brow mascara or hairspray to hold it in place."

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5. MJ Bornales

"Stop filling out your eyebrows heavily with one single stroke. Use a flicking motion in the direction where your hair grows. Do not over extend the tail of your eyebrows. Doing so will create a droopy effect and will make you look sad."

6. Slo Lopez

"For me building technique is super important versus product. How you hold the brush and control the pressure of your lines during application really matters to get the results you want. Also, brushing your brow hairs up and down with a spoolie to check for sparse spots and get a clear idea of the shape."

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7. Justine Navato

"Use a retractable brow pencil with a fine tip or a well sharpened pencil to draw natural hair like strands. For more definition use an eyebrow pen."

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8. Mark Qua

"I love coating the hairs with clear mascara after defining or filling the brows since it gives more life to the brows. It also sets them in place."

9. Anthea Bueno

"Apply brow mascara first. Comb brows into place after this you will see where the actual sparse areas are. Draw on those areas with short hairlike strokes and voila, natural looking brows. That’s my trick so I don’t overdo brows."

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10. Sydney Matterson

"For a feathered look that’ll last all day, use an eyelash adhesive [as brow gel]."

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11. Nikki Duque-Martinez

"Use eyebrow mascara that has fibers to fill in your brows easily. And then, just brush them up."

This story originally appeared on Preview.ph.

* Minor edits have been made by the Candymag.com editors.

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Nicole Arcano for Preview.ph
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Katherine Go A day ago

Cold Food

The most thrilling and delightful moment of any school day is opening up your baon during breaks. There is always so much excitement in unveiling your homemade meal and snacks housed inside matching heat-insulating containers. Because preparing packed meals is an age-old tradition of showing parental love, loved ones pour effort into curating a nutritious meal accompanied by a selection of side dishes, desserts, and beverages daily; it reminds us that we are being taken care of, even from far away.

Baon plays a significant role in a Filipino childhood. Almost every Filipino child comes to school with baon made especially for them by their parents or household helpers. Even Filipinos in the labor force continue to bring baon for varying reasons: to save money, recycle leftovers, cater to personal taste, or attend to special needs. Nonetheless, eating your baon is a heart-warming experience that allows Filipinos to bring a piece of home along with them wherever they go.

Even other cultures practice making packed lunch. In Japan, mothers create bento--Japanese meals in partitioned boxes. Because of the popularity of bento, trends have emerged, such as the Kyaraben, or character-themed bento. Naturally, Japanese parents and students began competing for who had the cutest and tastiest bento, and this is similar to what I have witnessed in my own childhood. I remember seeing my classmates sharing their snacks and lunches. They would compare and boast about their parents' or yayas’ cooking. In my case, I never had the chance to join in the competition or indulge in homemade cooking. Up until this day, I have never brought any baon to school.

For a long time, I envied others. As trivial or petty as it may seem, not having baon became a problem for my grade school self. During that time, I had to sit in a separate cafeteria away from my friends because the kids who bought food were assigned to sit elsewhere. You could consider me spoiled, but I wanted to experience something most kids did. I had food at home, so what made it so hard to bring some with me to school?

Now that I am on my final year in high school I have come to realize the benefits of purchasing my own food. Since I spent on food everyday, I learned to budget my allowance at a young age. Over the years, I learned to practice self-control whenever I wanted to eat more greasy fries and drink sweetened beverages. I have tasted the strangest viands at the school cafeterias, and I have repeatedly satiated myself over my latest delicious discoveries. Despite the struggles, I am thankful that I have never had baon because of what I have learned. Not to mention, I never had to experience eating cold food.

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