At the Bull & Finch Bar in Calgary, the famous Volcano Chicken Wings are so hot they require a waiver, and come with their own cautionary...

This recipe first appeared in Chef's Tips in our October 2015 issue of Culinaire courtesy Chef Michael Allemeier. “It’s fun and exciting...

This recipe first appeared in the September 2015 issue of Culinaire Magazine courtesy Natalie Findlay. This delicious dip will be the...

This recipe first appeared in the July / August 2015 issue of Culinaire courtesy Renée Kohlman Ah, summer. There’s nothing like it!...

These super refreshing semifreddo recipes first appeared in our June 2015 issue courtesy Natalie Findlay. Is it a half-baked idea to want...

This recipe first appeared in Chef's Tips in our June 2015 issue courtesy of Chef Pat Gallo.

This recipe first appeared in the May 2015 issue of Culinaire Magazine courtesy Chef Brendan Delaney. "We can't eat filet mignon every...

This recipe first appeared in Chef's Tips in the Jan / Feb 2015 issue of Culinaire Magazine courtesy Chef Mathieu Paré.

This recipe first appeared in Soup Kitchen, part of our November 2014 issue, courtesy Dan Clapson.

This recipe first appeared in the October 2014 issue of Culinaire, courtesy of Natalie Findlay. You will need a baking tray, size...

This recipe first appeared in the September 2014 issue of Culinaire Magazine, courtesy Renée Kohlman. Gardens and markets are bursting...

This recipe first appeared in Chef's Tips in the March 2014 issue of Culinaire Magazine courtesy Chef Kostas Karvouniaris.

This article and recipe first appeared in the March 2014 issue of Culinaire Magazine. by BJ Oudman "First, book a plane ticket to...

This recipe first appeared as part of Chef's Tips in our December 2013 issue, courtesy of Marie Leclecq of Calgary's Ladybug Bakery and...

This recipe first appeared in our December 2013 issue as part of 5 Calgarians' Cookies, submitted by food-and-travel writer Gwendolyn...

This recipe first appeared in our December 2013 issue as part of 5 Calgarians' Cookies, submitted by author Julie Van Rosendaal.

This recipe first appeared in the October 2013 issue of Culinaire courtesy Chef Michael Noble of Calgary's NOtaBLE.