Sweet Potato Cupcake “I created this Sweet Potato Cupcake to honour my grandmother, whom I’ve baked and cooked with ever since I was a...

Milk Bread Pot Pie Buns Large gatherings with lots of food are the hallmarks of the holidays for NAIT Culinairy Student Michelle Huynh...

Quiche Lorraine “In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says NAIT Culinary student Janik...

Turkey Dinner Pie NAIT Culinary student Dylan Reimer's recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the...

Cranberries are used extensively in holiday baking and cooking. They provide that pretty pop of red that complements and brightens meals...

Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly...

“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and...

Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K...

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the...

November’s grey skies and plummeting temperatures can make it a slog of a month to get through, but then I think of all the cozy comfort...

“Sweet and sour pork is a must-order when I dine at Cantonese restaurants,” says Alice Yip, a second-year Culinary Arts student at SAIT....

As a second-year Baking and Pastry Arts student at SAIT, Michelle Kwong considers herself more of a baker than a chef, so her love of...

Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a...

Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red...

There’s nothing like the crunch of fallen leaves and the wistful song of geese heading south, accompanied by a mug of something warm to...

While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking...

Restaurateur Inez Cook is a member of the Nuxalk Nation, from Bella Coola, BC. A child of the Sixties Scoop, Inez was taken away from her...

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at...

Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her...

For Chef Scott Iserhoff of Pei Pei Chei Ow and Bernadette’s in Edmonton, inspiration is centred on a sense of simplicity: childhood...