Chefs, eaters and gross-out mealsA chronicle of the food world that is equal parts engrossing and gross
Hold your nose, not the anchoviesSo 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 mealOne is laid-back and luxurious, the other is fast and furious
The restaurants that matter to politiciansFrom the Maclean’s Power Issue: The booths and tables where the deals get done
Toqué! cooks up a bookAfter 20 years, Montreal chef Normand Laprise publishes his first recipe collection
Chefs have the hots for the RationalThe combi oven can bake pizza, sear salmon and grill steak at the same time
Brassica Mustard creates grainy goodnessJacob Richler on a business that started as a homemade Christmas present
Wild about eating gameIn most provinces it’s illegal to sell the most local of meats. Jacob Richler says it’s time to rewrite the rules