Mark McEwan goes against the grain with his new, huge luxury food market in North Toronto, reorganizing classic layouts and ignoring economic concerns.
Le Migneron Charlevoix cheese is a classic Quebec fromage that offers "a creamy, umami fullness."
The Globe and Mail's Chris Johns and Alexandra Gill write about the pros and cons of now defunct Gourmet magazine.
Okanagan Valley was busy with vino harvest time over Canadian Thanksgiving, and wine writer Beppi Crosariol joined in on the action.
Sisters Julie Albert and Lisa Gnat didn't let a no from the publishing house stop them: They self-published their new book "Bite Me" and got the attention of book giant Indigo.
The woes of food labeling: Where does the food come from? How specific should a label be? Can it say "Made in Canada" if it includes foreign ingredients? The discussion continues.
The plusses and minuses of in-town dining in the Okanagan Valley -- Fresco, Bibo, and Amante.
Sheep, milk, and New Brunswick bring us Le Sieur de Duplessis cheese.
When I was at school campus dining was fast food and simple concoctions like meat and potatoes or cheese pizza. Now colleges are getting into fancy, gourmet food offerings.
Food lovers are hosting fundraising dinners for Scott Harding, a Canadian expat music producer in New York who was paralyzed after a car hit the cab he was in.
Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
