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Chocolate maker Guido Castagna’s factory outside Turin smells like freshly baked chocolate cake, roasted hazelnuts, and the chocolatey equivalent of a warm hug. Castagna and Milan’s Pia Rivera are two of Northern Italy’s most internationally awarded, technically skilled, and flavour-forward chocolate masters.
Straight and Marrow’s chef, Chris Lam, has the perfect recipe for you to convey how much you appreciate everything your mom has done for you.
Sholeh zard, a dessert made and served with love, presides over the most auspicious occasions.
There is one custom that is a large part of Christmas no matter what country: food.
This recipe from Mission Hill Family Estates executive chef Patrick Gayler is family food at its best.
For those are aren’t able to visit the bakery in person of place an order online, pastry chef and co-owner Betty Hung has shared with us her secret recipe for holiday cheer.
With a wink and a nudge, this dessert from Vancouver’s Teahouse is perfect for santa’s midnight stocking stuffing.
A nostalgic sweet reminiscent of hot summer days and sticky fingers, the ice cream sandwich is more than just a convenience store snack.
Two Canadian food blogger duos share their approaches to creating decadent yet straightforward fondues.
