When I arrived in Canada at the age of 26, I came with a strong drive and desire to succeed. Like many others, I immigrated for the opportunity at a better life. I...
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Liesbet Vandepoel likes to think of a household’s sourdough as an extension of the family. Like a pet. Afterall, it is a living, ‘breathing’ organism you feed, grow and care for. So maybe...
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Aimée Wimbush-Bourque recently took home the Silver at the Taste Canada Awards, a celebration of Canada’s best cookbooks, for her latest book, ‘The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day’....
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Here we look at the fastest-growing ingredients in smoothies on Canadian menus over the latest two-year period. Leafy green vegetables are gaining swift momentum, with spinach and kale rising by 47.4% and 38.5%,...
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As an entry-level home cook, I can appreciate a Michelin-starred chef’s cookbook, but I will never ever cook from one. I may purchase it to look at the pictures, but I can guarantee...
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Jordan’s first interaction with cooking came at the age of 7. He remembers his teacher assigning a rather interesting project; to make something by himself, present his creation to an audience, and describe...
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Even if you’re unfamiliar with the name Kurt Zdesar, you’re probably familiar with his work. Restaurateur Extraordinaire Kurt Zdesar is the heart and brain behind internationally recognized restaurants brands such as Nobu, Ping...
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As we work towards a more sustainable future, it’s important as chefs or owners to play a part in educating consumers, and educating ourselves. Customers may be unfamiliar with the term ‘biodynamic wine’,...
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Here we look at the fastest-growing vegetables in entrees on Canadian menus over the latest year-over-year period. By a significant margin, poblano grew the most, up 40.0%. With almost a third of consumers...
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Photo Credit: Ash Nayler Photography This past May, the Terroir Symposium took place at The Carlu in Toronto with the theme of ‘Choices’. In the opening remarks, Chef Amanda Cohen of Dirt Candy...
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