Cider makers forage for old wild apple flavour

ROCHESTER, Vt. — With a vigorous shake of a tree limb, small wild apples rain down onto a plastic tarp at an old farmstead in Vermont....

Low wages, small workforce leaves booming B.C. restaurants without chefs

VANCOUVER — The restaurant industry may be booming in British Columbia, but a combination of the high cost of living, tight profit margins and a shrinking...

Scotch stars in this fall cocktail with pear and warm spices

Cold-weather cocktails aren’t limited to eggnogs and mulled ciders. In fact, the flavours of fall and winter can be just as exciting, and even as refreshing,...

You won’t believe the thing that makes great cheese straws

The South is credited with creating the cheese straw but no one knows who, where or why exactly. There is one vague story about leftover cheese...

Pumpkin spice? How about a Buffalo sauce latte, asks Tim Hortons

VANCOUVER — It may be pumpkin spice season, but in the latest move by restaurants to create social media buzzworthy concoctions, Tim Hortons is experimenting with...

Indigenous restaurant in Toronto ignites debate over ethics of seal meat

TORONTO— There are many dishes on the menu at Kukum Kitchen that reflect chef Joseph Shawana’s upbringing on the Wiikwemkoong Unceded Reserve on Manitoulin Island, but...

Enliven the Day of the Dead this year with a rich mole

The Day of the Dead is a holiday observed in Mexico and other Latin American countries that celebrates and honours the memory of deceased loved ones....

Burger King tries to burn Wendy’s with its own spicy nuggets

NEW YORK — Burger King is adding spicy nuggets to its menu and firing up a rivalry with burger chain Wendy’s, which pulled the peppery snack...

Flexible Frittata is thick, satisfying omelet

Cheese stars in this meatless burger that has a yum factor

As much as I love a juicy beef burger, I’ve become a little obsessed with creating veggie burgers that step in and satisfy without any meat....