Dan Clapson explores a bright, lemony elevation of the classic East Coast "Blueberry Grunt" from Christine Flynn's new ...

Halifax is home to a very vibrant restaurant scene. In my opinion, it punches well above its weight for a city of its size. It’s also one that has increasingly become more dynamic thanks to an influx ...

The Montreal food critic reflects on her career and what’s next for her in food ...

A Canadian version of rillettes, if you will If you don't have much experience with French-Canadian cuisine, it is unlikely you have tried, or have even heard of cretons. Cretons are a forcemeat style ...

KitchenAid is comin' in hot with a colourful brand presence this week as Eden informs the cheftestants they will need to be creating dishes that embrace the colour offerings found in appliance company ...

Aside from raising a banana bread empire from scratch (as all good baking should be done, naturally), Ms. Ireland takes one hell of a food photo. This food-loving editor, reporter and business owner ...

Preheat oven to 350°F (175°C). In an electric mixing bowl with the paddle attachment, cream together the cream cheese, butter and brown sugar on low speed. While mixing, add the sea salt and egg yolks ...

The original flagship restaurant that started it all is open to this day and has remained a steadfast member of Cactus Club's collection of restaurants. The structure and décor have more or less ...

Tawnya's acorn crepe piques my interest most during this part of the episode, as does Dez's grilled oysters with black bean compound butter and Chris' gorgeous-looking Hokkaido scallop dish. I forgot ...

Yesterday, the B.C. Lions announced the tragic passing of former offensive lineman and MasterChef Canada Season 2 alum Jon Hameister-Ries at the age of 37. Following a successful seven-year football ...

Distilled in small batches in Rimouski, St. Laurent Gin is an herbacious, all-natural hand-crafted gin that takes inspiration from the boreal forrest. After a steam infusion of exotic spices in a ...

Before you even think about the hot pot ingredients, make sure you have all the necessary equipment. You’ll need a table top butane burner, because you can’t have eight people standing around the four ...