At the start of 2018, Restaurants Canada – a national, not for profit association –  asked 430 chefs about the menu items and cooking techniques that were gaining popularity in their professional kitchens.     Now, as Restaurants Canada prepares for their huge 2019 Trade Show, they report out on

Fancy a holiday treat? The twinkly lights are up at Granville Island; go in the dark if you can. Bakers and potion-makers have responded with all sorts of delicious sweets to bring on a festive mood. • @ ChocolaTas • @ Olde World Fudge • @ Stuart’s • @ Terra

If you make it to Christmas At Hycroft, be sure to go back to the Coach House to check out the homemade goodies from the Hycroft Kitchen Creations Team. You’ll find all manners of yummy fudge – dark chocolate, milk chocolate, peppermint chocolate, butterscotch, maple. You can also bring home

Take 4 ounces of pimpinella root. 3 3/8 drachms of essence of vanilla. 21 1/3 pints of fine Batavia arrack. 32 drops of oil of cassia-buds. The brewing of cocktails has long been a fun hobby for mad scientists, particularly those with a flair for names. Duke of Norfolk Punch.

If you a) have a sweet tooth and b) are indecisive, do your homework. Study the menu, consult your taste buds. The lines are long enough; no one will thank you for dawdling. Small Victory was launched 2014 in Yaletown by Qasim Nathoo, soon after he graduated from business school.

A flower unplucked is but left to the falling, And nothing is gained by not gathering roses. For those who would gather alongside Robert Frost, roses are not just for the seeing and smelling. Nicholas Culpeper – influential 17th Century botanist, herbalist and physician – prescribed roses for all types

1000 dwarf trees, 25 types of apples, Pacific Ocean breeze, and a long history of island craftmanship. It’s with these core ingredients that Ravenskill Orchards is carrying on a decades old tradition of creating small batch premium cider on Gabriola Island. In 2002, Keith and Marti MacKenzie started their heritage

As tea fanatics, we’re always looking for new and exciting ways to get our fix. Add some sweets and we’re scraping at the door. How exciting, then, to see the incredibly creative Enchanted Forest Tea that Chef William Lew is serving at the Fairmont Hotel Vancouver until November 18th. We

Gustav Von Mink is a busy man. He is ever thinking of new ways to feature his small batch chocolate: with kentucky bourbon and fresh mint in chocolate ganache, over bacon in hand speckled eggs, sparkling with mermaid-approved sea salt. Or how about some milk chocolate ketzels rolled through caramelized

‘After Mom’s death,’ author Julia Alvarez writes, ‘we found a box of ginger cookies in her freezer. I parceled them out, having one a week to make them last. Each time I took a bite and that spicy tingling filled my mouth, I thought of how – along with all