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.
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.
In honor of "Julie & Julia," a look into the culinary highlights and lowlights of ten culinary films.
Move over, haggis! A Glasgow restaurant claims to have invented chicken tikka masala, and the city wants to make it a local delicacy.
Leftover sirloin steak? Turn it into part of a tasty salad.
If looking for wine off the beaten path, investigate quirky LCBO selections such as Vignamaggio Suhaili Syrah 2006, Puglia, Italy and Concha Y Toro Winemaker's Lot No. 11 Riesling 2007, Chile.
Vancouver's Le Crocodile offers the classic French cooking many restaurants have left behind.
Backyard barbecues don't have to entail mountainous piles of food; they can be enjoyed bite-sized.
A dish to "encapsulate the best of British cooking": summer pudding.
Summer means fresh salads, but are the fast-food versions from spots like Swiss Chalet and Pizza Hut actually healthy?
Our pockets empty while our bellies fill with booze: "Canadians boosted alcohol sales by 4.3 percent [this year], funnelling more than $18.8 billion into the economy."
SeaChoice now offers a downloadable sushi guide about locating sustainably sourced fish, but brace yourself -- the beloved unagi and hamachi are on the list.
Laiterie Charlevoix's Le 1608 cheese -- the "pleasant tang of the long finish clinches this cheese's spot as a new Canadian favourite."
Miga restaurant in Mississauga, Ontario, a favorite due to "wannabe luxe comforts."
Chef Massimo Capra shares Easter memories and a recipe for slow-roasted lamb shank with onions and potatoes.
Michael Ruhlman chats with the paper about his new book "Ratio: The Simple Codes Behind the Craft of Everyday Cooking" and shares his ratio-rific road map for "1-2-3 Cookie Dough."
Chefs abound this week as Chef Michael Smith talks about Auguste Escoffier and shares Escoffier's "all-purpose sauce."
Get traditional for Passover with homemade chicken stock and Passover chicken soup with garlic and eggs, plus extra recipes for Thai hot-and-sour shrimp soup and salmon udon soup.
Toronto gets a new restaurant, Osteria Ciceri e Tria, and the Globe critic burbles, "Osteria has jumping vitality and enough brio to channel the cuisine of the sun."
Keep an eye out for Evanturel -- a brie-style cheese with a line of vegetable ash that just hit stores in December but is already a finalist in the 2009 Canadian Cheese Grand Prix.
Hmm... Is the secret to curing picky eating having family dinners 5 or more times a week?
What's more appropriate for a St. Patty's Day dinner than a recipe from an Irish grandmother, born in Ireland on St. Patrick's Day? The meal: Swiss Chard and Potato Soup, Lamb Pot Pie and Irish Cream Cheesecake.
Forte Bistro at Richmond and York in Toronto: Inconsistent cooking for the Bay Street types and ballet and opera lovers.
Beppi Crosariol shares the rising world of Irish whisky love and how it might be connected to hard times and The Wire, as well as a talk with Jeff Arnett, master distiller of Jack Daniel's.
Chef David Lee talks about the joys of teaching kids the world of food.
Parsimony: How to make the most of your chicken, shrimp, eggs, stale bread, cakes and brownies, rice, cheese, vegetables and wine, as shared by Canadian chefs.
Poutine and Smoke's Poutinerie, as explained by a naysayer: "Is it stupid of me to wonder why such a prosaic (to me) dish has achieved such iconic status?"
The world of wine spending -- from the expensive, dream bottles to the tasty, yet affordable selections.
Like mother like son -- John Schalkwijk took his mom's award-winning gouda know-how from the Netherlands and created Sylvan Star Goudas, which is now expanding to a new facility.
Online food porn and gluttony with This Is Why You're Fat.
Vikram Vij outlines the connections between wines and India, and shares a recipes for a delicious-sounding Eggplant, Tomato, and Green Onion Curry.
With the help of imported birds from France, Polderside Farms offers top-quality chicken that chef Jeff Van Geest says "is unlike any other conventional or free range chicken I've had before."
You'd probably think that newer versions of Joy of Cooking would include healthier recipes ... but that's not the case. The average calorie count rose 63% between 1936 and 2006 -- read more.
Mark Bittman's new spin on food, and getting people off the "meatarian" habit.
Upper Canada Cheese's Comfort Cream -- perfect when aged and gooey.
Chef David Lee talks about the Chinese New Year and shares a recipe for Ginger-Steamed Wild Black Bass with Stir-Fried Chinese Greens.
Vikram Vij writes about eating in Mumbai and shares a recipe for Yogurt and Tamarind-Marinated Grilled Chicken.
Darned tourists! Tokyo's tuna auctions are closed to visitors until January 17 for behavior that includes: flash photography, climbing on forklifts, and licking the tuna. Some people are just weird.
Read more about dessert and the sweet, sweet, sweet wine.
Looking to serve a cheese plate this season? Check out this run-down for serving a delicious platter of cheese.
With one simple cookie dough recipe, Lucy Waverman morphs it into fruitcake squares, plus chocolate, thumbprint, pinwheels, and toffee cookies.
If you're looking for a good melting cheese, try Raclette -- melted over baby potatoes, sliced meat, and gherkins, in fondue, on pizzas, or gourmet nachos.
The economy might be suffering, but Vancouver's restaurant industry continues to expand -- this time with Twisted Fork Bistro...
... and also Miku, brought to North America by the Toro Corp.
Chef Massimo Capra shares Easter memories and a recipe for slow-roasted 
Hmm... Is the secret to 
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
