Joe Agostino loves giving his food a bath. Steak, chicken, vegetables, fruit, even custard. Agostino, the chef at the Broadview Hotel in Toronto,...
Sous Vide Cooking – A Hot Tub for Food
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Food
Honey? We Shrink the Nonsense
There is a story floating around social media that claims that 75 per cent of honey sold in stores is not actually honey. The story states that...
The Espresso Institute of North America
The little, blue Dymo label on the metal door belies what's just behind it. But in an nondescript alley in mid-town Toronto, a former tool and die...
Post-holiday Leftovers Trifle
We often think of leftovers as merely a second helping of something that is a day or two old (longer, in some cases!). But these recipes will get you thinking of leftovers as new ingredients. Here is a recipe to turn your post-holiday leftovers into exciting dishes that call for whatever you have on hand.
Cow Comfort Farm
If you were a cow, you could do far worse than find yourself at the Joe Loewith & Sons dairy farm in Lynden, Ontario. The 100-acre property is...
Harrowsmith Garden Digest Success Story
The Harrowsmith brand has been enthusiastically embraced by readers across Canada.
The Pecking Order
Who knew the social lives of chickens were so complicated?
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