The classification of “extra añejo” tequila added legitimacy to the category of spirits aged for more than three years, and brought ultra-aged tequilas further into the spotlight—but two tequilas, Tears of Llorona No. 3 and Casa Noble Single Barrel, stand out.
FROM THE ARCHIVE: The wafting aroma of lilikoi (passion fruit), sea salt, coconut, and hibiscus greets the nose upon arrival to the islands of Hawaii—and that combination might even be a flavour for Oahu-based frozen-treat maker OnoPops.
Rated number 10 on Canada’s 100 Best Restaurants this year, trendy Bar Isabel serves up quality fare into the early hours of the morning in Toronto.
Canadian expatriate Jordan Porter guides travellers through the culinary scene of Chengdu, Sichuan, and on foraging trips in the surrounding countryside.
All who frequent sushi joints are familiar with wasabi. Yet what many diners do not realize is that their spicy wad of neon paste is actually simulacrum—only as real as the imitation crab in a California roll.
Internationally celebrated mixologist Lauren Mote shares three recipes for tequila-based cocktails.
To tempt and tease the palate. To explore uncharted culinary territory. That is the intention set forth by acclaimed Spanish chef José Andrés for visitors to the upscale dining hall The Bazaar.
With cookout season upon us, we turned to master butcher Joe Figliomeni for a primer on how to create burger paradise at home.
You owe it to yourself to put these bottles in the freezer, chill a glass or two or three, depending how willing you are to share, and take these drinks straight up, no chaser.