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Jacob's Kitchen

Canada's Best 100's editor-in-chief, Jacob Richler, is an award-winning journalist and magazine writer who has written for Maclean's, Saturday Night Magazine, National Post, GQ, Departures, Flare, Zoomer, Financial Post magazine, Toronto Life, Canadian Business and enRoute, amongst many others.

Perfect Food Day: Vancouver

Jacob Richler shares his perfect food day in Vancouver. According to the sandwich board parked…

west coast fishing club

David Hawksworth & Friends Culinary Adventure

Canada's 100 Best EIC is on location at the West Coast Fishing Club. Jacob Richler.…

irish whiskey

Jacob Richler on Irish Whiskey

The Irish whiskey category is on fire of late - and I don’t just mean…

From the Editor

And when the last of our 97 expert judges cast the final ballot, it fell…

Editor-in-chief Jacob Richler on the 2018 List

And when the last of our 97 expert judges cast the final ballot, it fell…

Jacob Richler Dishes on the Holiday Cooking Issue

Back when Canada's 100 Best Holiday Cooking issue was in early planning, my thoughts turned…

Jacob Richler roast turkey

Jacob Richler’s Roast Turkey with Chestnut Stuffing

What are you waiting for?  Jacob Richler's 4-step recipe for roast turkey will produce the…

west coast fishing club

Jacob Richler’s West Coast Fishing Club Diary: Day 4

Jacob Richler's last day at the West Coast Fishing Club's annual David Hawksworth & Friends…

Jacob Richler’s West Coast Fishing Club Diary: Day 3

Jacob Richler’s third day at the West Coast Fishing Club’s annual David Hawksworth & Friends…

west coast fishing club

Jacob Richler’s West Coast Fishing Club Diary: Day 2

 Jacob Richler's delicious second day at the West Coast Fishing Club's  annual David Hawksworth &…

Jacob-Richler

Jacob Richler is an award-winning journalist and magazine writer who has written for Maclean’s, Saturday Night Magazine, National Post, GQ, Departures, Flare, Zoomer, Financial Post magazine, Toronto Life, Canadian Business and enRoute, amongst many others. He has co-authored two cookbooks with fellow judge Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica) and one with Susur Lee (Susur: A Culinary Life). His latest book on Canadian cuisine, titled My Canada Includes Foie Gras, was published by Penguin last October.

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