food

Every cuisine from Chinese to French has transformed itself. Why not Italian?

In which the year’s biggest personalities make a PB&J sandwich in their own special way

It’s not your imagination: Some of your favourite foods have been downsized at the grocery store, and you’re paying the same.

Shoppers want local, natural and artisanal products—and grocery giants are fighting it out to give them to us.

High food prices turned Mike Sharpe and Joyce Paes into entrepreneurs. Now they’re on the road every day.

It’s not nose-to-tail dining, it’s tail-fin-to-gill: A Toronto chef brings his genius with marrow and off-cuts to coastal Italian cuisine

Restaurateur Vikram Vij won Vancouver’s heart. Now the newest Dragon’s Den judge is moving on to the rest of Canada

The average salaries of the people who bring us our food

The director of the Cornell University food and brand lab on how to eat less and enjoy it more.

With restaurant standards slipping and fast food sales soaring, French cuisine is no longer the European gold standard