Food

As you explore these recipes, you’ll find upscale proteins in smaller portions and unexpected ingredients like trout roe and plum powder.

To make a one-pan meal feel like it’s restaurant quality, Nicole elevates hers with Korean ingredients including soybean paste and gochujang.

The Lunch Lady's take on nui xào bò — Vietnamese beef pasta stir-fry — made with beef bourguignon–style braised short ribs.

Mushrooms are nutrient-dense and linked to immune health. Varieties like maitake and lion’s mane are known for their complex, umami flavour.

In this stellar roast chicken dish, Yukon Gold potatoes cook in a thin layer underneath the chicken, soaking up all the delicious drippings.

Li hing mui is a dried and preserved plum that originated in China. It can be found in Asian supermarkets labelled as “plum powder.”

There's always a place for authentic cuisine from a culture but, in Claudio’s view, it’s important that chefs never stop innovating.

To Stephanie’s excitement, the amuse-bouche is back and better than ever. Think lowbrow meets highbrow canapé-style menus.

Chef at Tempus Seafoods Jeremy Charles' favourite high-end bite is succulent snow crab, which is sweet and salty.

Coulson Armstrong, culinary director of Our House, including Prime Seafood Palace in Toronto, predicts a return to traditionalist cooking.

North Vancouver chef Dawn Doucette shares her french toast recipe topped with lemon curd and mascarpone cream.

Sweeten Valentine’s Day with an irresistible cookie, a ganache-filled tart or a decadent brownie, all made for sharing with your loved ones.

Nova Scotia chef and cookbook author Christine Flynn’s highly anticipated third title, Easy Does It, features 98 excellent recipes.

Broccoli, spinach and basil make a beautiful green sauce for this pasta from bestselling cookbook author Christine Flynn.

Nova Scotia chef and cookbook author Christine Flynn shares her slightly unconventional but very delicious recipe for roast chicken.