Food Focus

  • Flavour and texture profiles of ancient grains

    April 28, 2015
    From culinary adventure to health and wellness, the unique qualities, texture and appeal of ancient grains continue to propel their growth. For example, whole millet and sorghum flours both impart a crunchiness compared to whole quinoa flour which lends a softer, smoother bite. The growth of their inclusion in a variety of categories – like ...
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  • Vegetables as desserts

    September 4, 2014
    By Liana Robberecht September 4, 2014 No dessert if you don’t finish your vegetables!! Sound familiar? Flashbacks to mom? Or maybe just flashbacks to last night with your own picky eater. Vegetables have been standing in the way of dessert long enough. Cheeky chefs everywhere are inciting revolution demanding that we have our cake and eat it too ...
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  • Potatoes stand the test of time on Canadian menus

    November 27, 2013
    By Sean Moon November 27, 2013 No matter how you slice it, dice it or cook it, the humble potato has an almost revered place on Canadian restaurant menus. Fried, baked, roasted, mashed or slathered in cheese curds and gravy, we just can’t seem to get enough of their earthy goodness. Heck, we even write folk songs ...
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  • How incorporating dairy products can jazz up common menu items

    October 17, 2013
    By Aaron Jourden October 17, 2013 Dairy ingredients play an important role on restaurant menus – be it a crave-worthy dipping sauce for a starter or side, a crowning topping of cheese on a burger or an all-out dessert star in the form of ice cream. Incorporating dairy can serve many purposes, from adding a rich and ...
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  • Three ways soups are becoming one of Canada’s hottest menu trends

    July 30, 2013
    By Aaron Jourden July 30, 2013 From back to basics to beyond the border Diners today want chef-driven comfort foods like grilled cheese and burgers as well as new takes on classic dishes like poutine. At the same time they want healthy options that make use of what’s local and seasonal, and they are showing a willingness to ...
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  • Game meats come into their own on Canadian restaurant menus

    July 18, 2013
    By Sean Moon July 18, 2013 Whether you’re a chef on the prowl for new recipe ideas, a restaurateur with your sights set on bringing in more curious customers or a health-conscious diner hunting for unique better-for-you menu options, Canadians now have more choices than ever to tame their desire for a walk on the wild side. From ...
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  • Ethnic cooking sauces are riding a wave of popularity

    May 14, 2013
    By Sean Moon May 14, 2013 It doesn’t seem all that long ago that hungry diners looking for a way to top their favourite burger or add some zing to grilled meats had a simple menu from which to choose – from mustard to mayo – or maybe even a fancy-schmancy béarnaise sauce for the more upwardly ...
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  • Sustainable seafood for restaurants

    December 20, 2010
    Sustainable seafood By Janine Bolton, LEAF December 20, 2010 Sustainable seafood has been a hot topic as of late. More diners are becoming aware of this issue and looking for restaurants that serve sustainable seafood. National and international programs such as Ocean Wise, SeaChoice and Seafood Watch make it easier for consumers and chefs alike to make seafood ...
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  • Seven tips to dress up your plate

    July 2, 2010
    By Diane Chiasson Food that looks beautiful awakens our senses so that it actually tastes better. That is why many chefs place so much emphasis on food presentation. These days, it’s not uncommon to be presented with a dish that could be considered a serious work of art. I’m not suggesting that you run out and start ...
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