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."
9 Nasty Truths About Your Favorite Foods
Finally, BBQ Pitmasters Gets It Right
Chef Massimo Capra shares Easter memories and a recipe for slow-roasted 
Hmm... Is the secret to 
