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Rhys Pender's 10 perfect wine pairings for any situation
There truly is a wine for every occasion
Recipe from The Messy Baker: basil and aged cheddar scones
Charmian Christie's recipe for savoury scones that go perfectly with soup
Herschel Hills: Saskatoon's artisan cheese house
Creativity and science blooms at the local shop
Recipe from The Messy Baker: Profiteroles
An approachable recipe for an elegant dessert from Charmian Christie
Re-Fashioned: a twist on the classic Old-Fashioned bourbon cocktail
Mixologist Christopher Cho shows you how to update the classic cocktail
Old Fashioned: how to make the classic bourbon cocktail
Mixologist Christopher Cho demonstrates the making of the perfect Old-Fashioned.
The return of rye whisky
The resurgence of rye and five to try
Montreal, now more sinful than ever
Bar Brutus is all bacon, all the time.
Jill DiGiovanni cultivates vegan food culture in Germany with CHEFinBERLIN
An oasis amidst wurst and pretzels
Toque Canadian Pub a young and vibrant addition to Banff
Small-town charm meets modern Canadiana
Can vs. bottle: what's better for beer?
Beer expert Kirk Bodnar on how light and oxygen impact beer
9 ways to transform your whipping cream
Your whipped cream wants to be different
Lemon Rosemary Butter
Use this versatile butter on anything from popcorn to seafood
Jalapeño and cherry jam
It's so easy to make that you'll never buy it from a store again
Roasted beet and quinoa salad
Don't throw out these beet greens
5 things you might not know about wine
There's more to wine than just the flavour and aroma
6 wines that will change your mind about rosé
Stereotype-shattering B.C. rosé wines and foods to pair with them
Savoury sunflower brittle
Use this recipe for a sweet and savoury brittle that's great to eat as is or crushed and sprinkled over desserts or salads.
One day in Winnipeg: MasterChef Canada's Mike Green
Mike Green has shown us he can cook on the first season of MasterChef Canada, but eating and tasting some of the best dishes in Canada has been a part of his work long before the show.
Is “nightshade-free” the new gluten-free?
Shining the light on a “new” food sensitivity
Q&A with iconic Canadian chef Mark McEwan
Chef, restaurateur and Top Chef Canada judge on what he's adding to his empire
Fireworks Caesar
For those who like their Caesar extra spicy
9 ways to get creative with salad dressings
Make salads more interesting so you don't feel bad about all those summer carnival foods and burgers
Blueberry Caesar
The addition of fresh cracked black pepper brings a unique savouriness to this Caesar
Pineapple Basil Caesar
The key to this drink is pepper, which makes the pineapple more savoury.