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.
In a lot of ways, a locker room is a foul-smelling parallel universe to the kitchen.
If there’s one pervasive stereotype surrounding the way white people eat—besides maybe their affinity for putting avocado on literally everything—it’s that they can’t handle spicy food.
These squirrels are the most adorable robbers ever.
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.
After more than 30 years in business, Toronto’s The Real Jerk is still going strong, recently playing a starring role in Drake and Rihanna’s “Work” video.
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.
Stuff your face with Matty Matheson’s gigantic, juicy, perfectly cooked cheeseburgers.
This fried rice recipe—which comes from chef Anthony Rose of Toronto’s Fat Pasha, Big Crow, Rose and Sons, and Schmaltz Appetizing—is a million, trillion times better than takeout.
For two years, Evis Chirowa has been baking savory Zimbabwean pies and selling them at Toronto’s busiest farmers markets, but now she’s opened her first brick-and-mortar shop to bring these salty, buttery pastries to the masses.
For many years, Joshna Maharaj has set her sights on improving “institutional foods,” the typically dreary menus of hospitals, prisons, and schools. But her journey has not been without its share of challenges.
At Newcomer Kitchen, a project of Toronto restaurant The Depanneur, refugee women make traditional Syrian food—the kind of food they grew up on, the kind of food they serve their families, the kind of food that can’t be found anywhere else.
We spoke to living legend John Bil about the dark side of seafood and the bright side of converting a derelict power station into a classic French restaurant.
Being a fake Backstreet Boy in 1999 meant traveling the world, playing for huge crowds, and even opening for Weird Al. But there’s a reason why I gave it up for food.
A Yonge Street institution for 45 years, The Big Slice served tasty, slimy, and sloppy pies to grateful drunks and the local homeless, among others. This week, however, it closed its doors for good.
We caught up with the man, the myth, the legend, Teddy Fury to talk about how music, booze, and little people intersect, and sometimes collide, at the Horseshoe Tavern, Toronto’s premier rock venue .
Fried rice really is the perfect dish. It’s a vehicle to get your starch, you can make it veg-heavy, and a little bit of meat goes a long way.
Yeah, it may sound a little crazy. But a salad is anything you want it to be. And we want the Watermelon, Mint, and Halloumi Salad from The Hole in the Wall.
Bellwoods Brewery owners Luke Pestl and Mike Clark show us how they manage to make beer in their small brewery, pub, and retail store in downtown Toronto.
Home of the Brave’s Chef Nate Middleton takes us to a local butcher for prime cuts.
Chef Hidde Zomer brings us to the local cheesemaker in Toronto.
Chef Michael Hunter forages and talks to us about what makes him stand out amongst the crowd.
I visited the Skyline, an iconic diner whose decor looks like it came from David Lynch’s garage sale, for the 53-year-old restaurant’s last weekend in business.