food

A new CBC investigation underlines an enduring problem.

This hot and tangy seasoning does so much more than just make mustard.

Known by many names, this pungent amber liquid distilled from fermented fish is what I reach for whenever I need some umami in my dishes, from stir-fries, soups to even pasta.

It’s the kitchen table issue we’re litigating in anticipation of National Poutine Day.

This Mother’s Day, why not celebrate with a deceptively simple brunch bar? Make your own bagels, cure your own gravlax, crack open a few jars of pickled things and, of course, feast on cake.