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7 ways to use all your broken candy canes
Make the best of those not-so-pretty crushed pieces of candy cane.
Behind the line: Halifax chef Craig Flinn
Halifax chef talks about his undying passion for food and cooking for himself vs. others.
10 shortbread variations to add something something to the ho-hum original
From tea to citrus, here's a list of things you can add to the basic shortbread
Dark chocolate meringues
Make this favourite from Edmonton's local Duchess Bake Shop cookbook
Bittered Sling's Hattori Hansō cocktail
You may not be a ninja or a samurai, but you can channel Hattori Hanso with this sake cocktail.
Campagna Beef Crudo
Beef tenderloin may not be our cut of choice for steak, but it's awesome for this crudo recipe.
Priority Table becoming preferred method of restaurant reservations
The Calgary-based tech company finds more inexpensive and user-friendly solution for online reservations
Meyer lemon bourbon sour
Cookbook author Gwendolyn Richards uses Meyer lemons in this cocktail recipe for a sweeter and more fragrant sour.
7 things to eat in Banff, Alberta
Banff is more than just a visual treat. Taste the best of the town at these 7 places.
Q&A with chef Anna Olson
The food icon on the evolution of food TV, desserts, and Canadian food identity
Q&A with MasterChef Canada's Mike Green
What the contestant thought about the experience and his plans for after the show
Barley risotto with lemon, leeks and peas
A healthy recipe for risotto with barley and bright citrus flavours.
Behind the line: Vancouver chef Geoff Rogers of Blacktail Florist
What the chef has learned about being humble and his thoughts on food bloggers.
Cheesy Christmas tree
Stop buying the ready-made cheese platters. It's easy to make a stunning one.
The ultimate gooey cinnamon buns
Recipe from "Gatherings" by Julie Van Rosendaal and Jan Scott
What the hell is sea asparagus?
How to work with samphire, or sea beans, or pickleweed -- whatever you want to call it.
Amy Jo Ehman's 5 Canadian wartime food facts
Dig deeper into Canada's food history with wartime food trivia
Harvest Cakes
A great biscuit recipe, even if you're not a harvester from back in the day.
Chef Taryn Wa's ling cod with clams
Recipe for a bold and meaty seafood dish.
Chef Jonathan Korecki combines his talents at Sidedoor in the nation's captial
The former Top Chef Canada contestant cooks with local ingredients, artistic talent and modesty
Bittered Sling's sweet and spicy salmon pops
Salmon bites made with Bittered Sling Denman Bitters and Stein Mountain Farm paprika cream
Bittered Sling Cowtown Fashioned
An Albertan version of the Old Fashioned with Bittered Sling Extracts
Book review: Sake Confidential
John Gauntner's fifth book covers all the bases for understanding and appreciating Japan's national drink
Anger and food critique don’t mix
A scientific look at why we shouldn't be writing reviews when we're mad
Cooking oil: which one should you be using?
What's the difference between these 8 cooking oils?