Sometimes pricey-tasting wine doesn't have to have a big price tag, like Priorat, "the Sidney Crosby of wines."
Old cookbooks, history, and orange/almond Icebox Cookies.
If you have lots of money to spare, and would like olllld wine and rare, futuristic wine storage perks with your charity donations, how about spending tens of thousands to help the McEwen Centre for Regenerative Medicine and getting a Porsche Design Studio wine fridge full of vintage selections date back to the '50s?
Tarapaca 2007 Sauvignon Blanc from Chile leads the wine pack, and it's under $10.
Vancouver chef David Wong will be Canada's representative at the Bocuse d'Or, to take place this January in Lyon, France. So far, he plans to work with Angus beef tenderloin with oxtail and beef cheeks, as well as Norwegian cod with lobster.
Is wine out of a tetra pack, rather than a bottle, really better for the environment?
Go ethnic with your crepes and try a South Indian dosa -- they're made "from fermented rice and lentil batter, spread onto huge griddles to make thin, savoury crepes that have a mild, slightly sour flavour."
If you got to attend a celebrity dinner, would you? What if you were served a big pig's head, with eyes ready to eat, or maybe some of those wobbly red things on roosters? It was all for $295 a plate.
Did you know that dry scallops are better? The water and preservatives affect the quality, so get some dry ones and try scallops with chorizo.
Toronto restaurant reviews: Grace on College St., Swatow on Spadina, and Chinese Traditional Bun on Dundas St. West.
Could you imagine waking up at dawn each morning to knead and shape dough, letting it rise for a few hours, then take it to a centrally located oven where it is baked alongside everyone else's? This is the norm for many families in places like Morocco, though with modernization the tradition is beginning to fade.
In Pixar's latest film Ratatouille, Remy the Rat learned his culinary skills from the best of the best - Thomas Keller, owner of French Laundry in Yountville, California.
Is your organic food really all organic? The Department of Agriculture is preparing to approve a list of non-organic ingredients that could make the cut in food stamped with their organic seal
Frank Bruni asks some of the more prominent names in the food industry which meals or moments in their pasts were "pinnacles of carnivorous gluttony." Yes, pig snout made the list.
Veritable artistry in something we're not quite with familiar with: verrine. What is it? A verrine is a French import, something like a terrine, with layers of ingredients in a small glass that is either an appetizer or a dessert, and is becoming increasingly popular with chefs on this side of the Atlantic.
Apparently, New York's nickname should have been "Chicken Soup City" and not the "Big Apple."
Ed Levine tasted his way through a fair number of
the city's tremendous chicken soup offerings while searching for the perfect bowl. The secret? Use your
grandmother's recipe as a starting point - it's what the pros do. And slurp up some of the best in the city when you have the chance.
Utilizing other parts of the chicken, a recipe from Chef David Kinch turns chicken livers into a confit which rivals the taste and
texture of foie gras.
Columnist Alex Witchel managed to overcome a bad experience with a silver finger bowl and dish out some advice on dealing
with the unfamiliar at a dinner party.
A jar of honey can become a sticky mess. Next time you're adding honey to another dish or a mug of tea, use a honey dipper to prevent a thick gooey layer from spreading.