Cook This: Bacon French Onion Dip From Eat What You Want For Father’s Day

?It levels up any sort of onion-sour cream dip you?ve ever had in your life,? says Gaby Dalkin


‘golden Age Of Takeout’: Fine Dining Restaurants Now Send Haute Cuisine Into People’s Homes

Many restaurants face long-term losses or extinction, and to survive, thousands have converted into makeshift takeout operations ? with extraordinary results


The Vegetarian Silver Spoon Taps Into A Rich Tradition Of Plant-based Italian Cooking

The Silver Spoon ?is still a living book in Italian culture,? says Emilia Terragni


Canada’s Craft Beer Industry Pushes Through The Pandemic By Tapping Into Community Spirit

Canada?s craft breweries helped create ?a rural renaissance? ? now they?re facing significant challenges due to COVID-19


Patios Across The Country Are Calling — Here’s How To Dine On One Safely

Patio season is finally here in many parts of Canada. But is it safe to pull up a chair?


Cook This: Farro Salad With Poached Eggs From The Vegetarian Silver Spoon

?Farro is one of these incredible ingredients that transforms a very simple side dish into a complete meal,? says Emilia Terragni

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Vitamin K Found In Some Cheeses Could Help Fight Covid-19, Researchers Say

Dutch researchers have found a possible connection between vitamin K deficiency and death from COVID-19


As Restaurants Begin To Reopen Across The Country, More Than Half Of Canadians Say They Aren’t Ready To Return: Survey

There?s strong support for independent restaurants, but many Canadians are hesitant to start eating out anytime soon

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‘a Celebration Of Plenty’: For Chef Tom Hunt, Food Sustainability Starts With Eating For Pleasure

?Saving your food waste is not only one of the best things you can do for the climate and the environment, but it?s one of the best things you can do to save money?


Cook This: Purple Sprouting Broccoli With Spelt Orecchiette From Eating For Pleasure, People And Planet

?I make this dish when I fancy a simple, flavourful, and homey lunch or dinner,? says chef Tom Hunt

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