Last week, as Tokyo chef Takashi Tamura settled in for dinner at Montreal Plaza, a blue supermoon illuminated the night sky over Montreal. And so as the chef contemplated his dish for the next day's Best of Japan Culinary Workshop…
Today is the day we celebrate the Sophia Loren of Italy's food and wine canon: Neapolitan pizza. Last December, UNESCO gave the ancient Neapolitan technique of pizza making world cultural heritage status. Described as a “living link” between generations going…
Marcus Mariathas has aced the Masters de la Boulangerie competition in Paris this week. 18 bakers competed for the title of World Master Baker in three competition categories: Nutritional Bread Making, Gourmet Baking and Artistic Bread Making. Canada was represented…
Dashi is simple to make and difficult to understand. Every cuisine has its building blocks - but dashi is more than that. It is the foundation and the glue of Japanese cuisine. Take dashi away, and Japanese cuisine falls apart.…
The C100B whisky club gathers two or three times a year, as often as its members can manage the commitment. The finest tasting of 2017 unfolded one cold, wet and icy winter night at the pub Céilí Cottage in Toronto’s…