food

We’re hooked on chicken, Greek yogourt, hummus. But is our addiction to protein actually making us sick?

Roasted on a spit and slathered in a unique sweet sauce, the snack favoured by Maritimers is set for a new adventure

What it feels like to be a noodle master

Cheeseburger-loving flexitarians are driving a vegan boom—to the ire of some

A visionary chef is betting conservas are the next big thing. At $68 a tin, they’d better be.

Just as eating bugs takes off, a new controversy: Are they ethically sourced?

‘Like many university students, I had an obsession with weight and food. Today, as a physician, I can see my favourite foods were like drugs.’

The complex, much-maligned flavour is suddenly in vogue—from bitter cocktails to vegetables

Over history, chickens have become ‘the world’s most ubiquitous bird’ because of their usefulness

Top-quality heritage chickens are all the rage, but just try to get your hands on one