Caviar dreams fulfilled: Ethical, delicious and even Canadian
Global sturgeon farms have spawned an industry that many say is as good, if not better, than the original. How Canada’s tiny black eggs stand out in the roe
New organic seafood standard muddies the water
The Canadian Organic Aquaculture Standard could confuse consumers even more about what seafood is healthiest for them and for the environment
The secret to the beefiest, juiciest burger ever
For a nation that obsesses about hamburgers, mobbing cult-status burger joints and grilling homemade patties by the millions on summer long weekends, Canadians aren’t so hot at actually making the things
Venus flytraps and foie gras lollipops: inside the Grammys for gastronomes
With thousands of votes ranking the world’s best restaurants, award-winners watch their dining rooms fill up faster than you can say ‘bon appetit’
Beer vs. wine: Which goes best with food?
Beer, with its broad range of complex flavours and palate-scrubbing carbonation, is challenging wine as the drink to pair with food
Forget the shot glass! Try cooking with your tequila instead
Some (still) throw back the frat-boy favourite with lemon and salt. Others sip the good stuff. Culinary insiders and Mexican-cuisine aficionados, however, are pouring the spirit into everything from flambéed shrimp to salsa fresca – and Canadian diners, reports Marilisa Racco, are beginning to buzz
Want to be a better person? Try a glass of riesling, says one sommelier
Five years after daring New Yorkers to be wooed by the underrated wine, the Toronto-born restaurateur expects the galvanizing grape to take over the world
Why Sicilian cuisine is the next big thing out of Italy
The island’s simple and superb cuisine is finally getting the attention it deserves
No more bugs: Starbucks to stop using cochineal extract for red colour
After outcry from consumers, the coffee chain is switching to a tomato-based product
