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...

For Chef Shiv Negi of Your Spot Barbecue in Edmonton, cooking ribs is an art that anyone can master with a few things in mind. “Use a dry...

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...

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says...

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...

Spanish Baked Eggs with Saffron Yogurt Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make...

Queen's Bolognese Poutine The key to this one is obviously the sauce. Gather and prep your ingredients, follow instructions precisely –...

Tiramisu Pancakes “My wife and son love both pancakes and tiramisu, so I needed to find a way to combine them into one dish," explains...

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...

Bourbon Braised Beef At Cold Lake's Casual Canoe Bourbon + Craft Kitchen, Bourbon Braised Beef is a standout dish, one that holds a...

Braised Bison, Butternut Squash and Wild Mushroom Pot Pie This recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie is one...

Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which...

Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says...

Lately it seems when the holidays come around, more and more people are developing new traditions and scaling back the celebrations, so...

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...

With the first months of the school year in the books, we figured it was a good time to catch up with students – in this case, students...

“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...