Read more about Ilse and Hugo Bonjean, and Spirit Hills Winery, here.

When it comes to spirits, it’s a little harder for a vodka to stand apart from other brands on the market than it may be for a...

If there is one thing I can count on to upgrade the WOW factor in a meal - it’s making something that I can stuff. And the good news, you...

There has never been a better time to ‘eat your veggies’ than right now. Alberta has seen a surge in plant-based menus and food offerings...

This year we celebrated Canada Food Day with a segment on Global TV, and featured dishes from local restaurants’ Alberta On The Plate menus that showcase local farmers. One of the dishes was from Laetitia Chrapchynski, chef at Donna Mac, who included both Highwood Crossing's organic wholewheat flour and their rolled oats in her Alberta on the Plate Dessert, inspired by the Bouchon cookbook as well as by Montreal pastry chef Patrice Demers' book. These delicious madeleines wit

Our ancestors first cooked meat over an open flame about 700,000 years ago. No one really knows how exactly this came about, but one...