Eat North
Eat North aims to tell stories of the Canadian food scene and the people behind it. From liquor distillers and sodas made from Canadian produce to the wide array of ingredients grown and the chefs who manipulate them into perfection, Eat North tells you why food matters to Canadians.
Miku's aburi maguro sashimi
Make this tuna dish from one of Toronto's best new restaurants
More than just food: 3 takeaways from the AIR MILES dinner at Charbar
If you consider yourself an avid diner, then chances are, regardless of the city you live in, you’ve been to a special culinary event or collaborative chef dinner before.
One day in Toronto: fashion designer Caitlin Power
Fasion Designer Caitlin Power dishes on where you should check out for eats and drinks if you only had one day in Toronto!
Sai Woo's pulled pork bun
Many of us have had pulled pork smother with barbecue sauce, but this version from Sai Woo's chef Keev Mah is dressed with an apple gastrique instead, and the sandwich is flavoured with a simple Asian slaw.
Sai Woo's tuna and crispy rice cakes
It's about time that we get consistently warm weather. To celebrate spring, make this tuna and crispy rice cakes dish from Vancouver's Sai Woo.
The Chiang Kai Caesar from Kanpai Snack Bar
Fewer street food night markets are as famous as the one in Taiwan, and Kanpai Snack Bar brings those iconic small bites to Toronto, with its bao, tofu, fried chicken and other bold and flavou
Boulevard's B.C. blueberry pound cake
Some days, you crave macarons and eclairs. Other days, you just want a simple pound cake that makes your kitchen smell like the one you stepped into at home when you were a child.
Thomas Haas' blueberry lemon tart with vanilla marshmallow
This tart is the best of both worlds: a silky tart lemon cream topped with sweet local BC blueberries.
Sai Woo's The Woo Blue
From its humble beginnings as a chop suey restaurant back in 1925, Sai Woo has grown with Vancouver's dining scene, into what's now a lauded restaurant, led by chef Keev Mah, that serves modern and innovati
Boulevard's citrus cured hamachi with hearts of palm and yuzu vinaigrette
An easy cured fish course that takes just a few minutes to make