A new and noteworthy food and drink destination from award-winning chef Patrick Kriss.
The city’s progressive and diverse dining scene has the food-obsessed all abuzz.
The Toronto-born chef concocting culinary experiments as head of the fermentation laboratory.
Good-looking treats with grown-up flavours have dissolved the stigma of immaturity from childhood confections.
Canadian chip companies adding crunch to the country’s snacking landscape.
England’s Cadbury deserves the credit for inventing the world’s first heart-shaped box of chocolates, but it was Ganong’s red felt hearts that Canadian lovebirds first exchanged in the interwar years, and what’s that if not a sweet memory?
What does the morning meal entail in different parts of the country?
“We would prefer not to serve cassoulet,” said legendary winemaker Alain Brumont over lunch at his club-like restaurant, La Table de Bouscassé in Madiran, France. “First of all this isn’t the right city for cassoulet. But more importantly, here in the southwest, we are trying to escape the clichés.”
The sequel to Rosen’s 2014 best-selling book, Toronto Eats is an approachable guide to standout meals from the city’s vibrant culinary scene.