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...

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...

Read more about Chef Rob Filipchuk 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...

Our September issue regularly focuses on harvest and seasonal dishes, but as this is a year unlike any other, we reached out to...

This recipe first appeared in Chef's Tips in the Jan / Feb 2015 issue of Culinaire Magazine courtesy Chef Mathieu Paré.