The etiquette expert’s tips on turning headsWhenever you walk in a room, self-confidence will ensure a ‘ta-dum’ effect
Chefs have the hots for mostardaThe nasal-clearing condiment from Cremona is finally being imported to Canada
Frozen assetsIce cores tell the history of Canada’s climate, but now the government doesn’t want them anymore
The how-to guide to going veganTry almond milk with your cereal, and remember, ‘broccoli is 30 per cent protein!’
What’s the Brix level of your carrot?Forget ‘certified organic’—the real test of food lies in a 19th-century measurement
Young, divorced and stigmatizedFlash-in-the-pan marriages are for celebs; the norm is fewer divorces and more serious commitments
What’s keeping Windsor awake at night?They call it “the hum”— a mysterious rumble that’s sparked a cross-border spat