Confessions of a frustrated kitchen alchemist
For years I’ve been trying to elevate cheaper cuts to gastronomic greatness, with some success. But a ringer substitute for foie gras? Not so easy
The Blog
Savouring the nuances of cured piggy at Algonquin College
You just know it’s summer when the salt and chemicals come out for some very serious barbecue
Artisan Seed to Sausage shop opens Tuesday in Ottawa
Among gourmet meats and cheeses, steak dry-aged 80 days will make a carnivore cry. Really
