Anatomy of a Dish: Jacob Richler on why Nota Bene's St. Canut Farms Suckling Pig with Savoy cabbage, Boudin Noir sauce and Kozlik’s mustard works so well. Every food critic sizes up new dishes according to some sort of personal…
The Chase Hospitality Group has announced Chef Tyler Shedden will join the brand as Culinary Director. The Toronto-based Chase Hospitality Group operates The Chase (ranked No. 50 on Canada's 100 Best Restaurants list of 2015), The Chase Fish and Oyster,…
Every cook needs the right tools and electronics to bring their A-game to meal prep and entertaining. With professional-grade appliances and culinary techniques from the world’s top chefs increasingly available in the modern home kitchen, there’s no shortage of opportunities to amplify time…
Toronto restaurant Boralia has dug deep into the annals to come up with historic Canadian recipes.
Canada’s 100 Best sits down with Chef Massimo Bottura of Osteria Francescana—recently named second overall on The World’s 50 Best Restaurants sponsored by S. Pellegrino—to talk training, humility and narrowly avoiding crucifixion.
Why is it that while most cuisines taste best in the place that they originate, Italian cooking transcends climate and geography so effortlessly?
The most keenly anticipated Montreal restaurant opening of 2015 was easily Charles-Antoine Crête’s Montréal Plaza, which opened in late August in the former Holder brothers’ space in Plaza St-Hubert. Montréal Plaza is Crête’s first restaurant (with business partner Cheryl Johnson)…
Canada has attained nine spots on the inaugural list of the world's 1,000 best restaurants. LA LISTE, a Paris-based website created to rank the best restaurants in the world, published its first list on Dec. 17. A restaurant's ranking was…
Culinary Travel | Fall 2015 | Destination Europe Join a great Canadian chef on a culinary pilgrimage to the land that inspires him. Visit the best, little-known restaurants. Get the chef’s tour of all the places that matter. Learn the…
