Is soup the window to a chef's soul?

Chefs, eaters and gross-out meals

A chronicle of the food world that is equal parts engrossing and gross
Hold your nose, not the anchovies

Hold your nose, not the anchovies

So reviled that it’s at risk of vanishing, this pungent fish deserves a second chance

Is it lunch or brunch? A continental divide over a midday meal

One is laid-back and luxurious, the other is fast and furious

The restaurants that matter to politicians

From the Maclean’s Power Issue: The booths and tables where the deals get done

Toqué! cooks up a book

After 20 years, Montreal chef Normand Laprise publishes his first recipe collection

Chefs have the hots for the Rational

The combi oven can bake pizza, sear salmon and grill steak at the same time
Mustards (clockwise from Left):Horseradish, dill, grainy, cranberry

Brassica Mustard creates grainy goodness

Jacob Richler on a business that started as a homemade Christmas present

Wild about eating game

In most provinces it’s illegal to sell the most local of meats. Jacob Richler says it’s time to rewrite the rules