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Inspired Dining

From a chef’s table to our homes, discover the trends, innovations and personalities that are redefining how we eat

Reservations at 5 p.m.? Why the early bird dinner is cool again
Early reservations, once shunned as an uncool time to be dining, have become a hot ticket
off duty
Chef Sohla El-Waylly on her debut cookbook, making mistakes and life as a new mom
Why luxury brands are expanding into the restaurant world
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Chef Sash Simpson on the journey from being born hungry to feeding people for a living
Move over, fruit. The veggie cocktail is here to stay

More articles

food and wine
Reservations at 5 p.m.? Why the early bird dinner is cool again
off duty
Chef Sohla El-Waylly on her debut cookbook, making mistakes and life as a new mom
style
Why luxury brands are expanding into the restaurant world
off duty
Chef Sash Simpson on the journey from being born hungry to feeding people for a living
food and wine
Move over, fruit. The veggie cocktail is here to stay
food and wine
Listening bars: Would you like a side of beats with your main?
travel
L.A.’s vineyards are back in business
food & wine
Why third-culture cooking is less of a trend and more of a triumph
food & wine
Cow’s tongue, poutine and smoked meat: How Montreal-style cooking made it big in London
food & wine
What fine-dining chefs think about rising dietary requests
food & wine
Home cooks, take note: You’re probably not using enough salt
food & wine
Three chefs show how regenerative agriculture ends up on your plate
food & wine
Spicy food brings the heat to more fine-dining menus
food & wine
Meet the Albertan chef who quietly joined the Michelin ranks
food & wine
Cassoulet craze: How French chefs balance authenticity with increasing demand for an ancient dish
food & wine
Toronto’s new Bar Prima wants to be the restaurant you get dressed up for
food & wine
Vancouver’s Okeya Kyujiro earns Michelin star, bringing city’s total to nine