Reading Time: 2 minutes From the zenith of their popularity several years ago, food trucks as mobile kitchens, usually serving up street food from […]

Reading Time: < 1 minute Focaccia [foh-KAH-chyah] In a world of flatbreads — Persian, Indian, Salvadoran — surely the focaccia is among the tastiest, especially […]

Reading Time: < 1 minute Nothing against parsley, sage and thyme. But I love rosemary. The woody, shrubby herb that has a crisp, slightly astringent […]

Reading Time: 3 minutes Chef Nouk Couturier-Bernard is in the planning stages of opening a restaurant in Clarence-Rockland, the place where he was born […]

Reading Time: < 1 minute The colour and shape of these pattypans are phenomenal. When I purchased them from the Kitchener Market, the vendor had […]

Reading Time: < 1 minute This time of the year, I dive into Concord grapes … but wait! There’s a variety called the Coronation grape […]

Reading Time: < 1 minute Via Vine Routes magazine, here’s a cross-county check-up on some interesting and unique craft beers: Barrel Heart Brewing, DundasBicycle Craft […]

Reading Time: 2 minutes Tourage is the process, a French culinary technique (where else?), for making the delectable puff pastry, the super-flakey pastry that […]

Reading Time: 2 minutes Fromagerie coopérative St-Albert ships cheese curds as far away as Japan, Barbados and Abu Dhabi. It’s a small village business […]

Reading Time: < 1 minute The versatile egg plays an important role in an incredibly wide range of cuisines from around the world. That includes […]

Reading Time: 3 minutes  A traditional Genoese preparation, pesto is simply delicious. The word derives from the Italian for “pounding,” and as such is […]

Reading Time: < 1 minute If you have one of these cluttering up a kitchen drawer, it could be something of an antique, a tool […]

Reading Time: < 1 minute It’s a blend of hot and cold, of smooth and sharp, of rich, creamy butteriness and acidity that is one […]

Reading Time: 2 minutes Pétillant naturel, or, cutely, “pét-nat,” is naturally sparkling wine, if translated. It’s a sort of au courant wine — and […]

Reading Time: 2 minutes Because it doesn’t use a bacterial culture or rennet (an enzyme), ricotta cheese is technically a “dairy product,” but it’s […]