FROM THE ARCHIVE: Nothing is at once so fine and so humble as a well-made pie.
Some foods are best eaten raw.
We asked judges in Vancouver, Calgary, Montreal, and Toronto to narrow their respective cities’ finest offerings into a definitive collection of Canada’s best ice creams.
When it comes to satisfying a sweet tooth, Jenna Rae Cakes has all the answers.
When Allyson Bobbit and Sarah Bell first met at confectionary school, they recognized in each other not only a mutual love of baking, but a shared work ethic strong enough to become the foundation for a business partnership that would change Toronto’s bakery scene.
This moist, spiced date pudding covered in homemade bourbon caramel sauce is the perfect cold-weather dessert.
One day, Nancy Goemans’s youngest daughter asked if they could bake pies together when she grew up. It struck Goemans as a good idea—and why wait?
Freud was among the great minds that frequented Café Landtmann—the psychoanalyst once lived nearby, visiting the café for languorous games of chess—as did Gustav Mahler, Marlene Dietrich, and Burt Lancaster.
Once a bit of a dessert wallflower, inventive incarnations of the cream-filled choux batons have debuted worldwide; the éclair has been transformed into a confection as showy and scene-stealing as a full-fledged drag queen.