In Flour Lab, Adam Leonti Illustrates Why Fresh Flour Can’t Be Beat

Food made with freshly milled flour has ?tremendously more exciting flavour,? says chef Adam Leonti


From Pineapple Beer To Ipa Starter Kits, Homebrewing Is Making A Big Comeback

With bars and bottle shops closed due to COVID-19, many have fallen back on homebrewing to quench their thirst


Toronto Startup Flashfood Fights Food Waste With Deeply Discounted Groceries

In 2019 alone, the Flashfood app saved Canadians more than $10 million on groceries and diverted nearly five million pounds of food from landfills


Cook This: Potato Gnocchi With Brown Butter Sauce From Flour Lab

Rye flour gives Adam Leonti?s potato gnocchi a light, pillowy texture and unique flavour

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Foie Gras Gets An ‘ethical’ Makeover With A Lab-grown Version Of The Controversial Delicacy

?Compact? and ?buttery,? Paris startup Gourmey is developing a flock-free foie gras using duck egg cells


Doing Good: Remy Cointreau Donates $25,000 To Bar Staff In Canada Struggling During Covid-19

?Those who craft our cocktails and serve our products are part of our family. Bartenders and bar staff are pillars of our communities?

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Montreal Restaurant Elena Raises $50,000 For Workers In Community Cookbook Revival

?You immediately want to take control and figure out what you can do, and how you can be productive,? says chef Janice Tiefenbach


In My Korea, Chef Hooni Kim Captures The Essence Of Korean Flavours

?Korean food in Korea was always the best-tasting food that I knew of,? says New York-based chef Hooni Kim


The New Going Out: Glass Dining Booths, Bejewelled Masks And Drive-in Cinemas

Music, movies, and meals have transformed during the COVID-19 pandemic ? and may never be the same again


Cook This: Hanjan’s Spicy Rice Cakes — Tteokbokki — From My Korea

?Nobody doesn?t like rice cakes?, says Hooni Kim

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