The Skinny on Fat: It might be time to change up your cooking oil

By Gregory Furgala There’s no shortage of cooking fats out there, and not all of them are created equal. Performance varies from application to application, and switching to one for its health benefits may mean losing another feature, like a neutral flavour profile. Gently whisper “sear” near some, and you’ll be met with billows of […]

From Farm to Table to Sustainability

By Gregory Furgala The local food movement sparked a boom of pastoral-chic restaurants that introduced city dwellers to meat raised and produce grown at nearby farms. In what seemed like an overnight phenomenon, Canadian diners clamoured for whey-fed pork chops, grass-fed steak and foraged spring onions from towns they recognized, not just pork, beef and […]

Alphabet Soup: The ABCs of soups from around the world  

A standby on Canadian lunch and dinner tables for generations, a steaming bowl of soup is often a go-to comfort food that brings back memories of childhood on cold winter days. But, with variations based on geography and climate, soups are also mainstays in hundreds of cultures and countries around the world, showcasing both unique […]

Unique ingredients give pasta a healthy makeover

By Sean Moon Long the go-to meal for doting Italian grandmothers, spaghetti-loving kids and comfort-food aficionados, pasta has undergone a remarkable transformation in recent years. Today, the use of pasta in Canadian restaurants is less influenced by Nonna and more by such modern factors as clean-eating, plant-based or gluten-free diets and a world of unique […]

Convenience and culture combine to create the modern lunch daypart

By Robert Carter Is it lunch time yet? A common question echoed across the globe by billions of hungry people as the middle of their day nears. And for most of these hungry people, lunch represents the second meal of the day. In Canada, by the time lunch hour comes around, most of us will […]

The art and science of making cheese

By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and […]

Menu trends to watch for March 2018

By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus this month. Sweet heat About the trend: Operators are catering to demand for bold and exciting flavour experiences by developing complex sauces and toppings that combine spicy and sweet components. These condiments can be found on new […]

The future of food – Restaurant trends in 2018 and beyond

Giving diners some food for thought, RC Show 2018 – Canada’s largest foodservice and hospitality event – presents the top trends you can expect to see on restaurant tables this year. From Neuro-nutrition to floral flavours and even medicinal mushrooms, here’s what will be blooming all over menus: Coffee with a kick – Turmeric syrup […]

Evolving trends spur demand for fish and seafood

By Laura McGuire Trending seafood and fish dishes are giving many Canadians cause to dine out. Some of these items, like poke bowls and seafood boils, hail from different U.S. regions, while others such as conservas originate from farther regions of the world. What’s driving fish and seafood innovation? One catalyst is consumers’ increasing need […]

Restaurant menu trends to watch in January 2018

By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus this January. Duck About the trend: Operators are showcasing duck in everyday dishes that make the protein more approachable by showcasing it in familiar and craveable preparations. Exotic appeal Not always easy to prepare at home Rich […]