Food & Wine

How to enjoy ruby port wine

Eight bottles of wine and whiskies to give (or spoil yourself with)

Persian hospitality – and a forward-thinking chef – are at the heart of Vancouver’s Delara

The art of making trifle

Yes, restaurant tipping has gone too far

A postcard from the winemakers of the Rhône Valley

Roasted vegetables are perfect for cold-weather meals. Plus: a recipe for winter roasted salad

From novelty to Chile’s signature grape, charting the comeback of the carménère grape

How Middle Eastern food is revitalizing Toronto’s Kensington Market

Wiggly, jiggly goodness: Why gelatin is making its way back on to our plates

Why we’re obsessed with instant ramen, plus a recipe for Maggi Masala Noodle chaat

Seven Canadian wines that impress, including a new release from an ambitious winery in Niagara-on-the-Lake

Three white wine styles to enjoy on the cool nights ahead

Ten wines to enjoy in November, including a harmonious red from the Barossa

Three tips for gifting wine people will actually love

Vegan tinned fish and seafood is gaining popularity. Plus: a crab cake recipe that uses a mushroom substitute

Six cozy cookbooks for warming up your fall

Tidal Bay, Nova Scotia’s signature wine, is thriving despite weather challenges

Michelin-starred eatery tops Air Canada’s 2023 list of best new Canadian restaurants

New Canadian film captures the growing pains of winemaking in Niagara

Plaza Latina is the heartbeat of Toronto’s Latin American community

Why is olive oil so expensive? Plus: worthy substitutions that cost less

Natalie MacLean talks ‘wine mom’ culture, sexist marketing and how to cut back without going sober

Do I need to decant my red wine?

Nine wines to buy now, including two new and affordable South African selections

There’s no shame in loving all things pumpkin spice

The sprint to sobriety: Is athletic culture going alcohol-free?

Three delicious fall-friendly spirits to enjoy now

Paul Hobbs’ philosophy on winemaking brings him around the world, keeps him looking for what’s next

Cassoulet craze: How French chefs balance authenticity with increasing demand for an ancient dish

Toronto’s new Bar Prima wants to be the restaurant you get dressed up for

Four red wines to try, including one passion project from southwest France

South African winemakers working to remake the once-maligned pinotage

AI could be behind your next favourite beer or snack. Will you notice a difference?

We test-drive a muffin recipe created with AI

Vancouver’s Okeya Kyujiro earns Michelin star, bringing city’s total to nine