From the beavertail to the California roll, immigrants have shaped what we eat for centuries
“You can only increase prices so much”
The country’s 20 most magical restaurants, from the tip of Vancouver Island to the edge of Newfoundland
Chris Nuttall-Smith on the great Canadian dining frenzy
Annette Clarke’s nursery is expanding the definition of what’s growable out east
Through creative reinvention, chefs are turning scraps, peels and seeds bound for the trash into culinary treasures.