For Prada, Daniela Andrier has become the unofficial house perfumer, creating 28 fragrances to date.
- Chef's Table
- Designs for Living
- Finance Matters
- Into Wine
- Looking Good
- Off the Shelf
- Through the Lens
- Ticket to Ride
Normand Latourelle strides into one of the white tents anchored near the shores of Lake Ontario, where the members of his multinational equestrian spectacular, Odysseo, are having lunch. He is all smiles, even as he acknowledges that he can’t remember anyone’s name.
Explorations of whether loneliness is a social malice, or something prehistorically determined, even necessary.
Chef Angus An cooks in such a way that transcends the rigidity of traditional dishes, embracing the bounty of local Canadian ingredients and fluidly interpreting them in a progressive Thai context.
Thirty-four-year-old Victor Barry is widely regarded as one of the finest chefs in the country, and at his new Toronto restaurant Piano Piano, he serves “just the kind of food I would cook at home, the kind of food that people want to eat regularly.”
It’s a good time for scouring any vestiges of Platonism from one’s head.
While UV rays are known carcinogens, the most urgent threat to our skin, pollution, is now regarded as a serious complexion hazard.
The iconic coat’s enduring autumnal appeal.
In the world of wine, pink might not be the new black, but quality rosé wines are on a roll. Even though pink wines will never challenge whites and reds in popularity, they are shedding their image as sweet and suitable only for people who don’t really like wine.