The Toronto-born chef concocting culinary experiments as head of the fermentation laboratory.
Canadian chip companies adding crunch to the country’s snacking landscape.
In Japan, the most exquisite fate for a Hachiya is to be hand-dried, wherein it transforms into a delicacy known as a hoshigaki.
In the small town of Gragnano, Italy, members of the Zampino family are custodians of a nation’s pasta tradition.
“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.”
A new variety of vine-grown tomatoes could meet growers’ needs for yield and hardiness while still impressing consumers.
FROM THE ARCHIVE: Somewhere along my route to becoming a gardener, I’d heard that planted rhubarb crowns wilted and died if you moved them.
A sea urchin’s spiny exterior belies the gastronomic delight that lies within.
FROM THE ARCHIVE: I used to laugh when my mother told me that she and her siblings would be excited to find oranges in their Christmas stockings.