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What We're Eating Now
Bakery We Love: Sorelle & Co.
Stepping into Vaughan bakery Sorelle & Co. is like taking a trip to France, minus the airfare. The elegant bakery offers a selection of treats made from “worry-free” ingredients, making it the ultimate destination for vegans as well as those who have food sensitivities. Motivated by her daughters’ dietary needs, the…
What We're Eating Now
Bakery We Love: Rosen’s Cinnamon Buns
Food editor Kristen Eppich dishes on Amy Rosen’s new Toronto bakery. Over the last few years, former House & Home food editor Amy Rosen could be found travelling the world and writing about her amazing finds in food, or working on her cookbook Toronto Cooks. Nowadays, her feet are planted on terra…
What We're Eating Now
Why You Should Give Chardonnay Another Chance
Food editor Kristen Eppich dishes on the white wine that’s having a moment. If you’re not fond of chardonnay based on your memories of flabby oaky whites, it’s time to revisit the grape. Cool climate chardonnays being produced in Canada and around the world offer a fresh, crisp take on their warm…
What We're Eating Now
How To Cook Like A Master Chef
Food editor Kristen Eppich shares tips from former MasterChef host Graham Elliot. We all know celebrity chef and restaurateur Graham Elliot as a judge on MasterChef, where he gives lucky home cooks expert guidance. Now, he’s sharing some of those secrets in his recent cookbook, Cooking Like A Master Chef, which features recipes for home…
Recipes
Make Seafood Sing With Our Ceviche Recipes!
With Peru fast becoming a culinary destination, chefs are getting inspired by the country’s bold flavors and fresh seafood. Ceviche is a classic Peruvian dish, and a great place to start. Four Chefs share their signature recipes and best advice on making it at home.
Recipes
Cool Down With Chilled Soup This Summer!
Cool summer soups are a restaurant favorite, but are they hard to make at home? Not at all! Here are four easy recipes to help you beat the heat.
Recipes
5 Surprising Foods To Grill This Summer
Master the grill with food editor Kristen Eppich’s expert tips. Knowing how to control the heat on your barbecue is key to being a great griller — and will open up the doors to grilling just about anything. Whether you’re using charcoal or gas, here are my tips on heat control,…
Entertaining
A Top Restaurateur’s Home Cooking Essentials
Colin Tooke runs two of Toronto’s top restaurants and one in Muskoka — Grand Electric, Grand Electric Muskoka and Electric Mud BBQ — where he creates a memorable (and delicious) dining experience, but cooking at home remains one of his biggest joys. “In the city, we get together every Sunday with…
Entertaining
How To Cook The Perfect Steak
Rib eyes and T-bones might be the stars of the steakhouse, but the humble flank is the ideal cut for summertime entertaining. Lean, juicy and inexpensive, it’s great for feeding a crowd, and your choice of marinade will let you go in almost any flavor direction — think French, Argentine…
What We're Eating Now
10 Tips To Master Food Photos With Your Smartphone
Food editor Kristen Eppich shares her expert tips. Social media has created a nearly irresistible lure for foodies to share their edible adventures. There’s a big difference between off-the-cuff smartphone pictures, and professional stylized editorial shots — but there are a few things you can do to bridge the gap.
Entertaining
10 Tips To Get Your Grill Ready For Summer
Food editor Kristen Eppich dishes on the summer’s hardest working appliance. With the temperatures rising and the sun shining, it’s time to use our ovens less and our barbecues more. Before we do, there are a few steps we need to take to prepare our grills for a hardworking summer. I reached out to my…
What We're Eating Now
The Hot New Spirit You Need To Know About
Food editor Kristen Eppich dishes on mezcal, a hot new spirit that’s similar to tequila. Tequila fans everywhere, be on the lookout for the next big thing — mezcal. Mezcal is the smoky, artisanal relative of tequila. Where Tequila is produced from only Blue Agave, Mezcal is produced from…
Recipes
5 Amazing Things To Make With Matzoh
Food editor Kristen Eppich shares easy recipes with Passover’s star ingredient. More than just a replacement for bread during the Jewish holiday Passover, matzoh is a versatile ingredient that can be the star of a variety of dishes. Although it’s always delicious slathered in butter or with a generous helping of…
What We're Eating Now
How To Make The Ultimate Grilled Cheese Sandwich
In honor of National Grilled Cheese Day, food editor Kristen Eppich shares her favorite way to make the iconic sandwich. Instead of telling you what the best grilled cheese sandwich is, I’ve decided to share with you my favorite, and it’s shockingly simple. I call it the Salty-Sweet Gruyere Melter,…
What We're Eating Now
Food News: You Can Now Order Beer, Wine & Apps At Starbucks!
Food editor Kristen Eppich shares some exciting news about Starbucks. For some of us – myself included – Starbucks is a home away from home. It’s a place to go when the house is otherwise occupied, to grab coffee with a friend, do some work or take a leisurely flip through the…