Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before...

When it comes to braising, Chef Alex Sang-Ho Kwon of SOT in Calgary says it’s important to sear the ribs first. “This adds the depth of...

Logan Cox / Fine Print, Calgary The added effect of the surging national pride in Canadian-made products has meant a renewed interest in...

The origin of the word ‘breakfast’ is in the word itself: to break one’s fast which occurs while sleeping. Of course, with dishes like...

Getting a deal these days anywhere is tough, whether you’re in the market for a good steak or a wine-filled night with friends. But...

We’ve talked to a lot of chefs over the years, and whenever we ask them about what drives them to cook, there is almost always some...

Hallyu – The South Korean Wave By Linda Garson A couple of years ago, the most popular food trends for new restaurant openings were...

When it comes to cooking, Chef Scott MacKenzie of Calgary’s River Café relies on communication to stay inspired. “Most of my influences come from the seasons and what grows around us. I find you must really stay on top of what is rooting and shooting by chatting with the farmers,” he says. This helps you discover if they’re planting anything new, and what they’re excited about. River Café’s menu is about as seasonal as it gets, and some of Chef’s favourite dishes are fish,

Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The Derrick and Untitled in Calgary, it’s the opposite. “My cooking is influenced by North American culture and my personal experiences,” he explains. Dishes like Montreal Smoked Meat or a simple Applewood Smoked Chicken Breast score high with Chef Ming. “In the world of cooking, smoking and BBQ are like a slow dance with flavours, and it is big i

With a menu that changes every week, pastry chef Larissa Costella has plenty of opportunity to tap into her creativity at Calgary’s Salt & Brick. “I am very lucky to have a lot of creative freedom at my job and I have so much fun coming up with new weird ideas every week,” she says. “I love being able to bring a playful lightheartedness to fine dining and bring people joy through my work.” Some of her favourite creations in-house are the result of putting a unique twist on

With access to the freshest produce, best beef, poultry, and pork here in Alberta, Mexican cuisine has been making itself known in the...

What is Dim Sum? Dim sum is a collective term for a variety of small traditional Chinese dishes served with tea. The origins of dim sum,...

There’s no arguing that filling the home with the scents of slow cooking adds to the overall eating experience once you do tuck in. Along...

There’s nothing better to wake up to than feedback from you, particularly one requesting a recipe that we’ve tried and love ourselves!...

Growing up in Calgary, Nick Suche’s first job was at Joey’s Seafood as a dishwasher, and he'd work in restaurants each summer, until...

Summer is back, and rumour has it this one will be another scorcher for Alberta. That means that anything that can be done outdoors will...