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Beppi Crosariol
Beppi Crosariol's Wines & Spirits

Say da to Russia's favourite premium vodka

Produced from winter wheat, the spirit has a nuance of bread-like flavour Nov 23, 2009 3:08AM EST

A party wheel, courtesy of Centner, adds up the perfect guests-to-goods ratio.
Impress your guests

For a perfect party, you do the math

If there is one thing a host wants to prevent, it's the mad dash to the corner market to grab a few bottles of mineral water after miscalculating how much was needed Nov 23, 2009 3:15PM EST

Cherrywood smoked duck breast salad with arugula is served up at Jam Café in Toronto.
Toronto

Restaurant review: Jam Café

Pump up the Jam? Sorry, no can do Nov 23, 2009 3:08AM EST

Every Wednesday night for a month, Jacquie McNish and two dozen classmates trooped to George Brown College to try to pick up a little Julia Child magic.

Culinary crash course

There will be butter when you cook like Julia – or try to

The Globe's Jacquie McNish joins a sisterhood of alpha women communing with their inner wild (Julia) Child. They'll at least master beef bourguignon Nov 19, 2009 2:47AM EST

Lucy Waverman's Weekend Menu

Recipes: Bringing home the best of the West

Three of Vancouver's top chefs share recipes that can easily be made at home Nov 23, 2009 3:08AM EST

Gold Medal Plates: Toronto preview

Toronto has yet to win a national crown, so the pressure is on for whoever takes home the gold tomorrow Nov 19, 2009 2:47AM EST

Chef Rob Feenie's recipe: Duck and Chicken Confit

A gold-medal dish for the home team Nov 14, 2009 3:15AM EST

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Cocktails
The Double Deuce serves up sweet bitters

The sazerac, a drink many regard as the original cocktail, gets a new twist with flamed orange peel

Oct. 22, 2009 - The Double Deuce Saloon and their drink called the Sazerac are photographed at the Queen Street West location in Toronto, Ont. Oct. 22/2009. In a nod to tradition, the sazerac at the Double Deuce Saloon in Toronto is made with cognac. These days, the drink is more typically made with rye whisky.
Vancouver
Restaurant review: The Cannery Seafood Restaurant

The Cannery closes for good after the Olympics. Until then, there are great vino deals – and a view worth savouring before it's gone

What's a little security check when you can have a fabulous view and a 40-per-cent-off wine list (along with salmon wellington)? Just act fast, because time's running out.
Impress your guests
Wow guests with fiery cocktails

A new cadre of spirit lovers are rediscovering the flavour-enhancing properties (not to mention display appeal) that fire can bring to cocktails

Flaming citrus garnishes are a great addition to cocktails like the Cosmopolitan (pictured).
Illustrated Guide
Kid-friendly restaurants in Toronto

A few places you won't have any reservations about going to with the youngsters

Microfarming
Keep your veggie garden going into winter

Want fresh spinach in December? Bring out the cloches and burlap sacks

Fancy cloches are an attractive but expensive way to protect frost-sensitive veggies. You can also make your own by cutting the bottoms off plastic water bottles.
Poached pears with red wine drizzle

Beppi Crosariol shows you how to use wine to make a rich dessert perfect for fall

Watch video
New world v. old world wine

Beppi Crosariol explains the difference between old world and new world vino

Video
How to store wine

Never dump a half-full bottle of wine again. Beppi Crosariol shares his tips on keeping vino fresh after it's been opened

How to serve wine at home

Why you should chill your red wine and other service tips from Beppi Crosariol