Kristian Eligh, the former Hawksworth culinary director shares his favourite haunts and a few trade secrets Coffee Morning’s are for Kafka’s. It’s in my hood, I avoid crowds (sometimes), and they serve one of the best Americanos in town. Drinks…
Justin Leboe, the Vancouver-born chef behind Model Milk and Pigeonhole shares the routines and places that keep him happy in his adopted home town Morning coffee Monogram or Phil and Sebastian’s. Both are local shops that are heavily invested in their…
David McMillan, the veteran chef and restaurateur behind Joe Beef and Vin Papillon, lets us in on his private city. For late-night food and drink Loïc just down the street from us and has a great vibe. L’Express is also a must and…
Parts Unknown host Anthony Bourdain is said to be on the road at least 200 days a year, as often as possible visiting somewhere unknown. Aside from his native New York City, there is but one other place he is…
Surviving January, the sober way. Where December is shiny bows, fatty foods and festive knitwear, January is the office supplies of months. Practical, useful, but in no way any cause of celebration. And while life isn't much fun without a…
Jollibee has landed in Canada. Winnipeggers jonesing for Filipino fast food are in luck. Jollibee, the giant fried chicken chain from the Philippines, has chosen downtown Winnipeg as its first Canadian location. And it's brought along its signature "crispylicious" chicken and…
Who isn't passionate about cooking these days? We spend so much time in our kitchen that choosing the appropriate appliances has become super-important - and a little nerve-wracking. Smart-cookie Miele knows that cooking is about so much more than having the…
Gelato is Italy’s answer to our ice cream, but more importantly, it's a product that packs a punch in terms of flavour and consistency. Even in gelato! This recipe for olive oil gelato uses Olearia San Giorgio OTTO Extra Virgin Olive…
Presentation. Technique. Taste. Hygiene. Organization. These five components, rated by a panel of five judges, are what decided the winner of the 2nd annual 2016 Passion for Excellence Chef Scholarship from Le Cordon Bleu Ottawa Culinary Arts Institute. The gruelling…
After a big Chinese New Year, noodle soup is something we eat the next day in the morning. After a week of celebration, you’re going to need some broth and noodles at some point. You’re going to be hungover from…
When you picture José Andrés, the one-time elBulli apprentice who built an American culinary empire more than 20 restaurants strong, he is more than likely sporting a pristine white chef ’s jacket. Or possibly black tie, like in that photo…
The oldest form of cooking gets a 21st-century makeover with the Bradley Smart Smoker. The company that simplified slow-smoking back in the ’70s with its low-maintenance compressed sawdust bisquettes just took an electronic leap forward with this new Smart Smoker,…