Cooking

Le Cordon Bleu Ottawa Culinary Arts Institute is cooking up the future of culinary chefs, and the results are flavourful.

The Ottawa company makes dehydrated vegan meals packaged in compostable material for zero-waste hikers and campers.

Joe Thottungal’s new book, named for the restaurant, is a joyous celebration of the cuisine of Kerala, the state in India where he grew up.

Over 500 people came to a Winterlude classic: the ByWard Market Stew Cook-Off in support of the Lowertown Community Resource Centre.

You can also create a vegetarian version by excluding the lamb; substituting lentils or mashed eggplant instead.

Who’s in the mood for a salsa verde recipe?!

Have you ever wondered if you’ve experienced everything the pizza world had to offer? And wished there was something else out there for you to discover?

Apt613’s resident chef Sarp Kizir is sharing these recipes all summer.

Apt613’s resident chef Sarp Kizir is back with a whole damn fest for Foodie Friday.

In the first of a summer series, Apt613’s chef Sarp Kizir shares his recipe for steak au poivre with a $12 wine from the LCBO.

Congratulations to the winners! That was one heck of a tasty way to spend a chilly Friday afternoon.

Michael’s Dolce products put a creative twist on a household staple. Pairing traditional ingredients and flavours in non-traditional ways, Michael begins with the basics and then turns them on their heads. Over the past five years, Sunderland has come up with many an incredible thing—from jams that taste like candy, to the champagne of marmalades, made with pink grapefruit.

Six celebrity chefs are volunteering their time to train a team to cook their high quality dish under competition pressure.

To mark the beginning of Winterlude, brave ByWard Market restaurants participated in their 26th Annual Stew Cook-Off.