Apr 11, 2012 - Hospital food

It comes as no surprise that what patients and their families want when hospitalized are the same things that they want at home: comfort food that reflects and evokes familiar tastes and flavour profiles.

Mar 17, 2012 - Cooking birds

Brandon Thordarson’s culinary career has taken him across Canada in pursuit of his need to cook unique and inventive dishes using poultry that is out of the ordinary.

Mar 17, 2012 - Appetizers

Just as your front of house staff are trained to put the best foot forward when serving guests, appetizers are often the first line of defense when it comes to your menu: they welcome the guest to the chef’s concept and set the tone for the rest of the meal.

Feb 12, 2012 - Coffee and Tea

Access to a wider variety of tea flavours and styles available both at home and at cafés has increased the appreciation and understanding of the complexity of coffee and tea. As a result, cafés, restaurants, suppliers and wholesalers are responding by upping their offerings just as coffee prices continue to increase. Demand for a good cup of coffee, particularly specialty coffees, has even forced the hand of conventional coffee retailers like Tim Hortons into selling its own specialty line of lattes and cappuccinos.

Feb 12, 2012 - International cuisine

A persistent urban legend states that UNESCO has named Toronto the world’s most multicultural city. Whether it’s true or not, the city’s kitchens can serve up plates that represent just about any national or regional cuisine you might care to name.