You might not have heard of him, but his legacy is lasting. After more than ten years toiling away in its basement kitchen and singlehandedly revitalizing its menu, chef Albert Ponzo is leaving Le Select.
A little bit sweeter than its cow-sourced counterpart, bison meat is also low-fat, free of growth hormones, and typically grass-fed. It’s good stuff, and if you’ve never cooked with it before, the best way to give it a shot is in this simple dish.
The driver of the ATV left his buddies behind and led police on a high speed chase—couch in tow—that ended on a frozen lake.
This poutine starts with slow-cooked goat cooked with stewed vegetables, then doused with a bacon-fat red-eye gravy, and topped with shredded cheese and an egg.
The car was returned but the crime remains unsolved.
The contract, which begins with an enthusiastic, bold-typed “Agreements!,” lists four infractions that employees could be fined for, with “fines” ranging from 25 cents to $20.
These squirrels are the most adorable robbers ever.
“We told the chef, ‘Do not ask any questions, do not ask why, and do not judge people by their appearance.'”
Since its conception in 1969, the sodium-ridden, tomato-based Calgary cocktail become one of Canada’s most popular cocktails, but it’s not what’s inside that makes it great. The garnishes alone make this the Liberace of all Canadian libations.
Cauliflower’s one of those vegetables that’s easily dismissed as crudité platter filler. But the same can’t be said of this whole roasted head of cauliflower by Fat Pasha’s Anthony Rose.
Upgrade the typical chow mein by making your own chewy noodles and adding buttery lobster like the cooks behind Toronto’s R&D restaurant.
What could be more Canadian than a small-town cop apologizing profusely for using a Canadian band’s to punish drunk driving suspects?
Good news: The salivating aromas of poutine—Canada’s signature mix of French fries and squeaky cheese curds, all doused in gravy—can now be found in a lip balm.
Police in Vaughan, Ontario have arrested a group of sticky-fingered crooks linked to a ring of stolen cars, drugs, and… everyone’s favorite chocolate-hazelnut spread, Nutella.
Since Labatt opened its Edmonton brewery in 1962, the company has maintained a policy of giving pensioners a gift card good for a case of 12 Labatts each week until they die.
Four years ago, thieves in Quebec made international headlines after stealing 3,000 tons of syrup from the province’s maple syrup “cartel.”
Can 90s nostalgia save your favorite childhood snack?
Every year, Canada wastes $31 billion worth of food, much of which is retail fruits and vegetables that are just not pretty enough for picky consumers.
From gravy-drenched poutine to maple syrup and Kraft dinner, the French can’t seem to get enough of Canadian comfort food.
No matter how perplexing some of the specs about his whiskey might be, Drake’s foray into Stuff That Gets You Drunk has been surprisingly successful.
Looking at Canadian Chinese food through the lens of photography, literature, and cooking.
A very Canadian response to Pete Wells’ discovery of the the Great White North’s Thanksgiving tradition.
For cheap marine protein to become a staple in the home and restaurant kitchens of the future, it will also require a change in attitude.
Would you eat fish that’s over a week old? You’re probably doing that already, and that might be just fine, according to seafood legend John Bil.