Salt of the earth: Chef Mark McEwan demystifies the all-natural salt trend
“It’s all-natural, ancient history that’s ground up and put in a bag.”
Tiffany Leigh
November 21, 2016
“It’s all-natural, ancient history that’s ground up and put in a bag.”
Compete to win QMP gift certificates at this upcoming U-Feast event – but save room for a full-on Italian spread
You’ll eat like you’re snacking from street vendors at the beach in Rio de Janeiro
Chef Justin van den Berg wants you to eat like they did in the 1820s – only, you know, much better
On Wednesday, eat like the god of the sea at Ufficio
The ViaVai chef on how one crafts a menu inspired by ingredients available in Egypt in 305 BC that will please current day palates
On March 30, Chef Brent Maxwell is serving up an off-menu feast featuring shrimp and grits and his take the Hot Brown, a Kentucky Derby favourite
Ahead of his March 10 event in support of Second Harvest, the Antler Bar chef tells us about why he left the corporate world, his love of venison and the most unique dish he’s ever cooked
Later this month, the Fidel Gastro’s chef, along with blogger Casie Stewart, will transform Lisa Marie into cottage country for a one-off culinary food event
Every neighbourhood has a greasy spoon, but these places bring something unique to the diner concept
You don’t have to settle for lowly pub grub any more now that watering holes have made a point of raising the bar in their kitchens