Sorry chicken, even though you are a staple dinner item, you can be kind of monotonous. Chicken can get boring and repetitive if you are doing the same thing over and over, and nobody really wants a boring dinner. However, being plain is also chicken’s greatest superpower because this allows it to become a chameleon. With the right flavourings, chicken can take you anywhere in the world. Let’s take a quick jaunt over to the United States for Cashew Chicken. Yes, Cashew Ch

“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and gochujang are all fermented over long periods of time giving them their rich umami taste. Using these pastes will help cooks recreate the authentic, deep flavours of Korean cuisine. “Since barbecuing is popular in Canada, I thought this recipe would allow people to enjoy a familiar barbecue dish with a Korean twist, making Korean cuisine more app

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 food I get to eat, and then the second-to-last month of the year doesn’t seem so bad. While I tend to reach for rich and hearty soups, stews, and pastas, there’s just something about a plate of tasty meatballs that makes me so darn happy. Whether they’re simmered in an aromatic tomato sauce, glazed with sweet and sour goodness, or coated

Full confession time: I’ve never been to Mexico. Talk about a travesty! Believe me, I would give anything to be enjoying one of their...

For Chef Ryan Tiqui, co-founder and Owner of Calgary’s Amihan Grill + Bakeshop, his father is his biggest influence when it comes to...

Is there any other fruit that ignites the feeling of summer than a bite into a freshly picked, warm, ripened-from-the-sun,...

Read more about Gustavo Bolivar here.

There is nothing like a chill in the air to start us craving a bowl of warm, comforting, hearty soup. It’s time to reach into your...

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...

Read more about Jordan Sorrenti and Paddy's Barbecue and Brewery here.

Read more about Chef Alejandro Buzzalino here.

Read more about Chef Diana Nacita here.

Remember when we couldn’t wait to get to Friday? It was the end of the work week, something to look forward to, and a chance to blow off...

This recipe first appeared in Chef's Tips in the December 2019 issue of Culinaire courtesy Chef Sal Polizzi. Even for seasoned pros like...

This recipe first appeared in Step by Step of our Jan-Feb 2019 issue of Culinaire Magazine courtesy Renée Kohlman.

This recipe first appeared in the June 2018 issue of Culinaire Magazine and was developed by Philippe Wettel.

This recipe first appeared in Soup Kitchen in our January / February 2015 issue courtesy Dan Clapson.