Jacob's Kitchen
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’s West Coast Fishing Club Diary: Day 1
Our Canada's 100 Best's Editor-in-Chief Jacob Richler is an avid fisherman and self-described West Coast…
Jacob Richler Remembers Chef Michel Richard
Michel Richard was an original. The legendary French-American chef – who died Saturday, aged just…
J&J Bar-B-Que: A Smoky Slice of Texas in Downtown Toronto
When plucked from the exact right part of a fat, hefty steer, then seasoned and…
Is Adamson Barbecue Texas in Toronto?
Things were looking good when we lined up at Toronto's Adamson Barbecue. Even from across…
Jacob Richler Loves Tacos
When it comes to tacos, Jacob Richler suggests that you keep it real. If you…
Jacob Richler on Canada’s 100 Best Restaurants 2016
Naturally better steak
While the WHO may have recently warned of the risks of red meat, it really…
Lost in Translation
Why is it that while most cuisines taste best in the place that they originate,…
Introducing the Cooking Issue
The inaugural issue of Canada’s 100 Best Restaurants was so well received that we decided…
Michael Mina at Nota Bene
Sometimes too many chefs is exactly ...what you want The Egyptian-born American celebrity chef Michael…
No. 68: DaiLo
JACOB RICHLER - 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 Property, 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.