How chef Imrun Texeira advocates for mental health in hospitality
As an ambassador for The Burnt Chef Project, he aims to tackle industry-wide stigmas
Behind Perch restaurant’s holistic approach to sustainability
At this Ottawa restaurant, sustainability is a multi-faceted mindset that’s at the forefront of every decision.
Best restaurants in Montreal, according to Chef Juan Lopez Luna
From Mile End to Saint-Henri, chef Juan Lopez Luna shares the Montreal restaurants he returns to again and again.
How six Canadian chefs use their favourite seasonal spring produce
Spring's bounty offers endless possibiliities.
Dining at Quebec’s Tanière3 is an otherworldly experience
Quebec's history told through culinary storytelling and terroir.
How Canadian chefs are innovating classic Italian ingredients
Beloved Italian ingredients like mascarpone and Stracciatella get an innovative twist.
Easy Fish Tacos with Chipotle Mayo and Pico de Gallo
Smoky chipotle mayo and pico de gallo add bright flavours to fish tacos.
Matty Matheson Roasted Tomato Soup with Grilled Cheese Crostini
Pure nostalgic comfort food, with nary a can in sight.
Kitchen essentials: How to choose the right stand mixer
How the stand mixer became a kitchen icon – and tips for buying yours.
Inside Erica Karbelnik’s road to the World Tapas Competition
The Top Chef Canada winner shares her must-visit spots in San Sebastián for Spanish classics and unique tapas.
Torrija (Spanish French Toast)
Brunch? Dessert? Either way, it's delicious.
What’s inside Toronto restaurateur Yannick Bigourdan’s pantry
Pantry staples from celebrated Toronto restauranteur.
Yannick Bigourdan reimagines fine dining at Michelin-recommended spot, Lucie
Unmistakably French cuisine but with a Canadian touch.
Anna Olson talks savoury recipes and her new book Anna Cooks
A new cookbook that reflects how Olson cooks and eats at home.
Bonton and Company’s fresh approach to local Yukon ingredients
Owner Shelby Jordan talks about how the award-wining restaurant got started and her guiding principles as a butcher.
Canadian chef Jessica Rosval uplifts women through cooking
Whether she's at her not-for-profit restaurant or in Michelin-starred kitchens, Rosval is leading with care.
Chef Ned Bell shares tips for sustainable cooking on a budget
For this B.C. chef, food and sustainability are intrinsically linked.
Cedar Plank Salmon
Using a cedar plank imparts an earthy, smoky flavour to grilled salmon.
Halibut Burger with Fennel Slaw
Homemade blueberry relish tops off this Chef Ned Bell's delightful fish burger.
Matty Matheson shares the stories behind his 3rd cookbook
The star and producer of The Bear talks "beautiful dishes".
