gastronomie

A chronicle of the food world that is equal parts engrossing and gross

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

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

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

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

The combi oven can bake pizza, sear salmon and grill steak at the same time

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

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

Book by Nicholas Lander