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The Latest in cooking
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Taste Mushrooms Again, for the First Time
An Alberta family-owned farm produces fungi that have caught the attention of the world’s top chefs
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It's an Indian Banquet
A virtual cooking class that shows you how to create a fragrant curry, perfect for a winter day.
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Some Sugar, Lots of Spice
An Indian take on the classic Christmas dinner.
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#YEG: Berries of Nostalgia
Edmonton writer and podcaster Annette Wierstra reflects on picking Saskatoon berries in the river valley with her family and baking pies.
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Cutting Edge Kitchen
NAIT’s Newest Innovation Hub Focuses on Food.
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Wild At Heart
Meet Kevin Kossowan, the culinary expeditioner who is putting Canadian terroir on a global stage.
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Chef at Home
Build your skills and confidence in the kitchen with classes taught by those at the top of their craft in the Edmonton culinary scene.
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Ingredient: Heirloom Tomatoes
Forget standard tomatoes – there are many more exciting, flavourful options.
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Ingredient: Bonito Flakes
Dried, smoked and fermented fish, bonito brings body to any dish.
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How To: Prepare Alberta Beef
If you’ve always been baffled by how to ensure your cuts of beef truly shine, we’ve got some tips
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Food
Ingredient: Seitan
If you’re looking for a vegetarian meat alternative that isn’t tofu, try this out.
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Ingredient: Lardo
Your new reason to never cut the fat.
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Ingredient: Jackfruit
This fruit is filled with nutrients – and is a surprisingly good substitute for meat.
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