Jessica Allen

A new show on the Discovery Channel is equal parts art, science and adrenalin

He’s been dead for nearly 500 years, but the artist keeps making headlines

Just when you think you’ve read all the greats, along come Russell Chatham and Jim Harrison

Book by Heather Poole

On Mickey Mouse prosciutto, the loss of food culture and why garlic makes everything better

The 30-seat eatery, named after an Ontario mining town, took five-and-a-half years to evolve.

A behind the scenes look at the restaurant every Toronto gastronome has been talking about

North Americans are heavier than ever. If our doctors aren’t calling us on it, who will?

Isn’t it time for local cuisine to emerge from the south polar region?

THAT HAM UPDATE In a Maclean’s interview from 2007, Picard mentioned his desire to create a Québécois ham on par with...