Step aside, craft beer. Cider is the new It Drink. The 3rd annual Ontario Craft Cider Week starts May 27th, with tastings and tap takeovers featuring Ontario’s small producers at venues across Toronto. The festivities will include the Appleseed Cider…
Looking for a sweet summer project? Alvéole's urban beekeeping program just might be the hobby for you. Whether you’re a honey lover who finds grocery store selections wanting or an environmentalist who wants to give the honeybee a much-needed leg…
Psssst! Lettuce tell you about Salad For President - our new favourite website with the best name ever. Salad for President is a super-cool online platform where the worlds of food and art collide. Blogger Julia Sherman merges her artistic…
When it comes to tacos, Jacob Richler suggests that you keep it real. If you believe in the supremacy of some new fusion pork-belly-and-kimchee taco that’s all the rage at your trendy, local, Brooklynesque taco stand, forget about it. Clear…
This recipe from Patrice Demers for Rhubarb Tart with Rosewater Custard makes the most of in-season rhubarb. Taking the time to make your mother a lovely dessert for Mother’s Day is guaranteed to make her very happy. And this one…
A good time was had by all at the Canada's 100 Best party at Nota Bene on Tuesday night. Despite the over-the-top snowfall, the gorgeous room was at maximum capacity as guests enjoyed fried oysters, steak tartare, homemade buffalo mozzarella…
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.
While the WHO may have recently warned of the risks of red meat, it really comes down to your choice of source The World Health Organization’s recent pronouncement that red meat causes cancer should be taken with a grain of…
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?