Back in 1910, a young woman in Spokane, Washington, wanted to honour her father and decided she wanted dads to have a day of their own just like Mother’s Day. From this, Father’s Day celebrations began to take hold and in the early 1920s arrived in Canada. Father’s Day celebrates one’s father, fatherhood and the importance of a male role in shaping children’s lives. Whichever form of dad you embody, you are an important part of family. Weather usually warms by the third we

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 that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced incredibly cheap, or completely free of charge. Around the world, the ribs of various animals are also consumed alongside those of pork, and

“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” says Chef Joel Harris at Calgary's Aloha Modern Kitchen. “Cooking these ribs over an open fire after a long day at the beach, Ohana surrounding the table – the smell takes me back to Hawaii and the time in my life that shaped me into the chef I am today.”

Burger season is upon us, and I couldn’t be happier. Who doesn’t love a big, juicy burger, loaded with all your favourite toppings? While beef is usually my go-to meat of choice, I occasionally like to shake things up with spiced ground lamb, for an entirely different flavour profile. These burgers are giving me Middle Eastern Kofta vibes and I’m totally here for it. If you’re not familiar, Kofta is a Middle Eastern dish made from ground lamb (or beef), mixed with onions,

Yuksel Gultekin, chef and owner of Edmonton’s Zula, sees cooking as an opportunity to put his own spin on tradition. “Traditional Turkish cooking and my mother's cooking inspire me to reinvent and reinterpret these foods for contemporary food lovers.” When it comes to choosing favourites on Zula’s menu, Chef Yuksel is nostalgic. “Grilled lamb has been my favourite since I was a boy and was the first thing I cooked.” But the menu at Zula is a snapshot of the diversity in M

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 Russell Bird and You Need a BBQ here.

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

Read more about Peter Zukiwski and Pitt County BBQ here.

With gorgeous stone fruits and summer-fresh berries flooding the farmer’s markets and grocery store shelves, it’s easy to overlook the...

Fathers are curious beings, often copping questionable fashion choices, quipping some of the most groan-worthy dad jokes, and always...

Read more about Chef Richard Vitug here.

This recipe first appeared in the April 2020 issue of Culinaire courtesy Chef Elina Komusidi. According to Sous Chef Elina Komusidi at...

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

This recipe first appeared in the June 2016 issue of Culinaire Magazine courtesy Chef Kenny Kaechele of Edmonton's now-closed WORKSHOP...