With autumn days right around the corner, thoughts of comfort food fill my head. Say goodbye to the popsicles, and hello to bowls of...

Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The...

It’s always fun to come up with secret weapons in the kitchen. We all have them. Mine include store-bought gnocchi and naan. The former...

Technically a fern and not a “stalk” per se, fiddleheads are the coiled fronds of young ostrich ferns, which are harvested before they...

Foreign Concept’s Fish Sauce Brussels Sprouts are one of the most popular dishes on their menu, irrespective of season and reason. We’ve...

Cooking in late summer/early fall is all about embodying the essence of the best-tasting vegetables. The days of garden-fresh produce are...

Discover more about potatoes in this month's article 'Digging up the dirt: All you need to know about potatoes and their cookery.

Discover more about potatoes in this month's article 'Digging up the dirt: All you need to know about potatoes and their cookery.

Read more about Art and Cherie Andrews, and Chinook Honey Company, here.

My fondness for onion rings is fairly legendary, and I’ll choose them over fries any day, given the opportunity. There’s just something...

Nothing is more of a wild card at a summer barbecue than potato salad. When done well, it’s a welcome addition aside burgers, brats, or...

This recipe first appeared in the April 2020 issue of Culinaire Magazine courtesy Natalie Findlay. Easter weekend is an exciting...

This recipe first appeared in the June 2019 issue of Culinaire Magazine courtesy Chef David Leeder. Cooking on charcoal can seem...

This recipe first appeared in the October 2017 issue of Culinaire Magazine, courtesy Chef Evan Robertson. "Using Brussels sprouts as an...

Potatoes are the ultimate comfort food. Think crispy French fries, velvety smooth mashed and golden roasted. However, my long-time...

This recipe first appeared in Chef's Tips in our October 2015 issue of Culinaire courtesy Chef Michael Allemeier. “It’s fun and exciting...

This recipe first appeared in our October 2012 issue of Culinaire courtesy Natalie Findlay. Where do you stuff your turkey? The consensus...

This recipe first appeared in our October 2012 issue of Culinaire courtesy Natalie Findlay. It’s the details that can turn your stuffing...