Ice cream 2.0: How technology is creating the perfect scoop
Modern technology has made it easy to concoct delicious, all-natural ice cream at home
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Jacob Richler
Why you should be wary of ’scientific’ cooking methods
Some websites offer dubious advice purportedly rooted in scientific fact, but oblivious to deliciousness
Why Canada’s seafood market is so bad, and costs so much
Canada produces some of the most sought-after seafood in the world, but much of it gets exported, leaving Canadian shoppers paying more for less
Why Loto-Québec never should have bankrolled a Robuchon resto
Quebec restaurateurs and politicians are up in arms over a French chef’s taxpayer-financed Montreal outpost
A kelp agricultural revolution
How kelp, a negative-footprint organism, could alter the future of seafood
Can goat meat hoof its way to the culinary forefront?
Goat is enviably healthy, rich in iron and protein, tender in a braise, and popular in the developing world. Why is it so hard to get in North America?
A whey-out idea, coming to a restaurant near you
Chefs and a vodka maker are turning whey—essentially dairy waste water—into a food and drink delight
The mighty vegetable is taking hold in a cooking revolution
The vegetable is leading one of the most important evolutions in haute cooking in decades
Last call at Le Mas
50 years of luxurious lunches at Le Mas for the who’s who of Montreal come to an end