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How To Cook Spring’s Fresh Produce
Food editor Kristen Eppich dishes on how to cook with spring vegetables. I recently wandered through the beautiful new Pusateri’s Food Hall at Saks Fifth Avenue in Toronto and found myself drawn to the vibrant produce on display. It made me realize that despite the flurries outside, the calendar says spring…and so…
Recipes
Kristen Eppich’s Top 10 Pantry Essentials For Easy Dinners
On top of an endless supply of garlic and onions, there are a few things you’ll always find when you reach into my pantry. Here is a list of my 10 go-to’s – the ingredients I rely on to perk up a dish, whip up a weeknight meal or add a…
Recipes
3 Delicious Ways To Use Blood Oranges
Food editor Kristen Eppich shares tips on cooking with winter’s juiciest citrus fruit. Blood oranges are the jewel of the citrus family with their crimson interior and sweet hints of floral. They’re available from December to March each year, and there are so many ways to enjoy them during their short…
Recipes
Smoky Bloody Mary
The smoky hints from the mezcal combined with the freshness of lime and cilantro and the savoriness of the tomato juice make this a smooth and satisfying cocktail.
What We're Eating Now
How To Reduce Your Grocery Store Bill
Food editor Kristen Eppich shares five clever couponing apps she swears by. With the price of food on the rise, price-matching and couponing has gone from feeling a bit gauche to the norm. They have become a part of my regular grocery shopping routine, and I rely on couponing…
Recipes
Trending Now: Bone Broth
On a harsh, wintery day, there’s nothing like a pot simmering away on the stove to turn your house into a cozy refuge. If there’s anything to warm the cockles and please the soul, it’s bone broth. What is bone broth? Commonly confused for stock, it’s actually an intensely flavored soup that…
Recipes
The New Health Food That Should Be On Your Radar
Food editor Kristen Eppich dishes on the latest superfood. If there’s one food word that has entered 2016 with a bang, it’s “pulses”— the edible dried seeds of legume crops, such as dry beans, dry peas, lentils and chickpeas. The United Nations has declared 2016 the International Year of Pulses in an…
What We're Eating Now
Top 5 Healthy Eating Tips From A Nutritionist
Holistic health tips for feeling your best.
What We're Eating Now
Top 10 Food Trends Of 2016
Discover what we'll be cooking, eating and sipping this year.
Recipes
How To Make A Delicious Mocktail
Let’s face it – it might be time to ease off the cocktails after the holidays. But that doesn’t mean the fun of mixology has to end. Bartenders are putting more emphasis on creating non-alcoholic, interesting and delicious mocktails and putting them on their menus. The best part is that…
What We're Eating Now
Why Canadian Whisky Should Be On Your Bar Cart
It’s been all over the news that Crown Royal’s Northern Harvest is the first Canadian Whisky to be named “Whisky Of The Year” by revered connoisseur Jim Murray. With a Canadian product like this getting such acclaim, I figured it was time to get to the bottom of this whisky…
Recipes
Trending Now: Fermented Vegetables
From specialty grocery stores to the menus of hip eateries, fermented foods and drinks like kimchi, sauerkraut and kombucha are having a moment. These “it” foods not only delight the palette with their complex flavors and interesting textures, they contain “good” bacteria that aids in digestion. We spoke with Rebekka…
Recipes
Bulgogi Chicken Quesadillas With Kimchi Salsa 
Available at most Asian supermarkets, mirin is a Japanese condiment that’s basically sweetened rice wine. As a substitute, mix three parts sake or white wine with one part sugar.