Mamirolle, Marshmallows and Matcha - The Globe and Mail in 60 Seconds

by Monika Bartyzel, Posted Sep 11th 2009 @ 12:00PM

Green and red crab apples. Photo: Pink Sherbet Photography, Flickr.

Chef Normand Laprise writes about the health perks, versatility and deliciousness of apples, and offers a recipe for Geneva Apple Puree.
Canada's Le Mamirolle uses a French process to create a strong cheese with a sweet and salty taste for fromage fiends.
Toronto's Pico serves "bipolar" cooking on the whole, but boasts an exceptional brunch.
Sweet dining spots across Canada are experimenting with fancy versions of the classic marshmallow -- from pumpkin flavors to gelatin-free concoctions -- and offering up refined s'mores.
As fall approaches, there are five things to add to your pantry: spelt, icewine jelly, matcha tea, spicy chocolate and barbecue sauce.
Fish continue to suffer as we delight in all things from the sea. Now a new study says our obsession with omega-3 fatty acids could bring on "a forage fish wipeout."
If done right, corn dogs can be a perfect party treat.