The Food Chain
More articles from The Food Chain
Canada’s iconic (and addictive) fried treat has fittingly multicultural origins.
Ontario’s favourite treat has spawned festivals, tours, and competitions — but where did butter tarts really come from? And should they have raisins?
When this little piggy went to the St. Lawrence Market, he became a Canadian culinary icon.
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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.
Why people come from miles around to sample these mysterious barrel-aged cucumbers.
OPINION: Making edibles available in restaurants would pose more challenges than you might think, writes Corey Mintz.
Eight foods enter. One food leaves.