Food

Chocolate glazed? Honey cruller? We ate a whole bunch of Timbits to crown the best one.

In the middle of winter, celeriac is a saviour. Try it in soups, mashes and the best darn veggie pasta ever.

Soy milk from China is a thick, warm soup-like treat—and nothing like the version we’re familiar with in Canada.

Improve the depth of flavour in your soups and sauces with this essential kitchen skill.

Chef and activist Joshna Maharaj on why a go-to soup recipe is unbeatable: for ease-of-cooking, for minding grocery bills and, most importantly, for comfort.