On visiting new cities, wise tourists will look for the restaurant teeming with locals and go there. A crafty visitor wandering up and down Main Street will take one look at Trafiq and rush right in. The place is buzzing and the food is delicious. This Cafe and Bakery at 26th and Main

Happy Lunar New Year! Prosperity, happiness and good health to you as we usher in the Year of the Dog. One of the most commonly offered symbols of good fortune and abundance is the orange, particularly of the clementine variety. Our orange offerings come in the form of beautiful paintings.

Thank Ida. If you like raspberries, take a moment to show some gratitude to Ida. According to Greek mythology, baby Zeus’ nursemaid nymph, Ida, was picking snow-white berries for her young charge. When she pricked her finger with a thorn, her blood dripped onto the berries, staining them red for

We had been going to Purdy’s since we were kids. We had no idea why there was pink salt on the chocolates nor what was so special about rock crystals from the Himalayas. Yet, we had to have some. As soon as we heard about these Himalayan Pink Salt Caramels,

Charred Cedar Bitters, Husk Cherry Bitters, Meyer Lemon Bitters, Coffee-Pecan Bitters. These are just some of the bitters you can make at home, according to Brad Thomas Parsons, author of Bitters. A Spirited History of a Classic Cure-All. Bitters, according to Parsons, ‘are an aromatic flavoring agent made from infusing

Well, depending on your home city or country, you might know it as: Angel Food Candy Fairy Food Candy Hokey Pokey Honeycomb Puff Candy Old Fashioned Puff Sea Foam Sponge Candy Sponge Toffee If you have Crunchie bars in your town, we’re talking about the innards. This sugar, water, baking

It’s New Year’s Eve day and revellers are busy plotting their cocktail menus for the evening. We in Vancouver are under some pressure to make our drinks fancy, given that our city is home to the 2017 World Class Bartender of the Year. This year, Kaitlyn Stewart – who can

If you want some Canadian creativity in your kitchen this holiday season, Chef Lynn Crawford has a beautiful new cookbook: Farm To Chef. Cooking Through The Seasons. ‘Winter and eating go hand in hand,’ writes this author, owner of Toronto’s Ruby Watchco restaurant and judge on Chopped Canada. ‘Bring on

First comes The Sweet: “I think you’ll be excited about the dessert. Crème brûlée. Do you like it?” Like it? Thwacking the spoon against that slightly burnt canopy of sugar. Wriggling said spoon into the valley of custard. Gathering up caramelized shards in the exit. Then comes The Sorrow: But, but where are

62. According to Reay Tannahil, author of Food in History, that is how many pickle and sauce chefs one could expect to find in the royal kitchens of 2nd Century BC China. 128 day to day chefs, 128 special events chefs, 335 grain, fruit and vegetable chefs, 162 master dieticians