The Food Chain
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A brewery opens somewhere in the province every few days. In places like Thunder Bay, it’s because drinkers are thirsty for beer brewed in their own backyards.
At Tait’s, you can find petits fours, Vienna bread — and maybe even a ghost.
OPINION: Canadians waste $31 billion of food every year. It’ll take more than apps and tech jargon to fix that, writes Corey Mintz.
OPINION: Being on TV and owning a restaurant are often seen as the only real measures of culinary success. That attitude must change, writes Corey Mintz.
OPINION: Making edibles available in restaurants would pose more challenges than you might think, writes Corey Mintz.
Eight foods enter. One food leaves.
OPINION: Big-league chefs are often portrayed as artists. They're more like cult leaders.
The history of cinema is the history of sweet and salty snacks. We look at the evolution of theatre food.
How a dumbed-down Mexican breakfast dish came to rival popcorn as the ultimate movie snack.
At the ice cream parlour off Highway 6, things haven’t changed much over the years — and that’s just how the locals like it.