Kibbeh Summaqiyah كبة بسماقية Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh — egg-sized elongated balls of finely […]
Khaleeji (Arabic for "gulf") food shares many of the aromas and flavours of India and Iran, as they are historically been influenced by spice trade with these cultures. Their food […]
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on […]
Two acclaimed chefs go on a hunting and ice-fishing expedition. They talk food, share knowledge, soak in inspiration from the landscape and the terroir. They return to the city with […]
Even with the growing popularity of dairy-free milks in the market today, they can often be expensive or can lack good flavour. Join plant-based cook, Emily Anderson, as she shares […]
Mexican street food goes way beyond tacos, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun, hands-on workshop Erika Araujo will introduce you to […]
Dating back to the 16th century, Pancake Tuesday, aka Shrove Tuesday or Mardi Gras, is traditionally the day before the season of Lent, when Christians and Catholics are supposed to […]
Moghrabieh bil D’jaj مغربیة بالدجاجُ Moghrabieh, meaning ”a dish from the Maghreb”, is based on a kind of giant couscous — small balls of semolina flour pasta. While now it […]
In 2000, Mira Berlin travelled for the first of many trips to Palestine/Israel to see her family. It was during that visit that she had the most memorable eating experience of […]
“The future of gastronomy is being cooked up in Peru.” — Ferran Adria Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine […]
