Jane Reid’s love affair with her B.C. backyard. It was flavour that first made me a local food fan
Curry Comfort
Chef Ilona shares her antidote to the gales of November.
Experiments in Wild and Fruity Fermentation
How Two Toronto Microbiologists Became Cider Mixologists
Announcing The Virtual Royal Butter Sculpture Competition for 2020
At The Royal Agricultural Winter Fair is the Butter Sculpture Competition
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Food Security North of 60
A retired family doctor’s attempt at a 100-mile diet in the Yukon.
Cakes, and Pies, and Crisps, Oh My!!
The Farmer’s Daughter Bakes, Kelsey Siemens, shares her Plus Pumpkin Cheesecake with Gingersnap Crust and Toasted Meringue Recipe
Silk Road Spiced Apple & Onion Fritters
When it comes to cooking with apples, we almost always thing of something for dessert. Rightfully so; it’s why apple pie is so iconic.
Chanterelle Toast for One
Ingredients A great loaf of sourdough Two handfuls of cleaned chanterelles (dry them with a paper towel first). If it’s later in the season and the...
Covid is no Match for a Delicious Canadian Cookie
“We never changed the recipe. My goal was to get more business with the same cookie with new packaging,” says Grewal-Macleod.
Aquaponics – Leading the Way
Indoor vertical growing using aquaponics might just change the way that cities feed themselves.
Prince Edward Island Corn Pie
Celebrating the late summer harvest with one of the sweetest vegetables in the field!
Fish Tails and Walleye Wings
Chef Jay Barnard of Freshwater Cuisine in Kenora, Ontario, leaves no fishbone unturned when it comes to whole-fish dining.
Grilled Caesar Salad with Creamy Garlic Mayo, Six-Minute Eggs and White Anchovies
Charring a mixture of sturdy, bitter greens on the grill, or in a blistering hot cast-iron skillet, is a wonderful way to add a hit of flavourful caramelization and depth to a salad.