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Eco juices from Montreal

An Egyptian family recipe for hibiscus juice was the inspiration for the slightly sweet, slightly sour juice by Zamalek — a delicious thirst quencher straight from the can, over ice, or mixed with spirits and a twist of citrus. Zamalek…

The return of the Gastrodome

At first glance nowadays, the scene in New York — where so many dining trends are set — suggests that we have taken a step back to those heady days of moneyed early-’90s excess, when restaurants were oversized and bold.…

Chefs on Location: Jonathan Gushue

Anthony Walsh, Oliver & Bonacini Hospitality, Toronto, reveals what he missed about getting out of Dodge — and where he's headed to next.

Older, Wiser Richler

The exclusive 40-year-old whisky is only the second Canadian whisky offer of their 66-year history. It’s also the second of their spiffy Ex Libris whisky series to be named in honour of one of my father Mordecai’s novels. The first,…

Chefs on Location: Timothy Charles

Anthony Walsh, Oliver & Bonacini Hospitality, Toronto, reveals what he missed about getting out of Dodge — and where he's headed to next.

Gaggenau’s 400 Series

The latest oven from the company that two decades back introduced the home cook to the combi steam oven genuinely has it all. Think five humidity settings, steam temperatures that run to 450°F, and effortless cooking all around. Cooking with…

J-C Poirier’s Classic French and Nostalgic Québécois

His debut cookbook — Where the River Narrows: Classic French and Nostalgic Québécois Recipes from St. Lawrence Restaurant — seeks to fulfill a similar mission, sharing recipes that evoke his home province’s culinary traditions and their roots in the classical…

A Michelin Timeline

1920: Twenty years after launching a motorists’ guide for the purpose of promoting its own tire sales, Michelin stops giving it away and starts charging. 1926: Following the lead of other popular travel guides Michelin adds (single) stars to some…

Bonnie Stern Says Don’t Worry, Just Cook

Don't Worry, Just Cook is an ode to mothers and daughters cooking together. And not only is it a joint effort, but it’s one that’s been in the works since Stern’s daughter, Anna Rupert, was six. The foreword by friend…

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