Cook this: Potato gnocchi with brown butter sauce from Flour Lab Rye flour gives Adam Leonti's potato gnocchi a light, pillowy texture and unique flavour
Foie gras gets an 'ethical' makeover with a lab-grown version of the controversial delicacy ‘Compact’ and ‘buttery,’ Paris startup Gourmey is developing a flock-free foie gras using duck egg cells
Cook this: Yeasted ciabatta from Flour Lab Adam Leonti’s simple sandwich bread gets its character from freshly milled whole grain flour
Montreal restaurant Elena raises $50,000 for workers in community cookbook revival 'You immediately want to take control and figure out what you can do, and how you can be productive,' says chef Janice Tiefenbach
Maggot protein? In my sports drink? It's more plausible than you think A South Africa-based startup is in its first round of financing to bring the alternative protein powder to market
In My Korea, chef Hooni Kim captures the essence of Korean flavours ‘Korean food in Korea was always the best-tasting food that I knew of,’ says New York-based chef Hooni Kim
The new going out: Glass dining booths, bejewelled masks and drive-in cinemas Music, movies, and meals have transformed during the COVID-19 pandemic — and may never be the same again
From finding solace in baking to the convenience of meal kits, some pandemic food habits may last long after the virus
In Flavors of the Southeast Asian Grill, Leela Punyaratabandhu highlights regional flavours and universal techniques
Cook this: Smoked coconut cake from Flavors of the Southeast Asian Grill 'It's really a beautiful scent,' says Leela Punyaratabandhu of the combination of jasmine and smokeRead the Full Story →
WatchEat cheese! France warned 5,000 tons could go to waste, as Canada deals with its own cheese surplus Producers are calling on the French to do ‘what you can for cheese’
Cook this: Satay of baby back ribs with peanut sauce from Flavors of the Southeast Asian Grill 'This is where my American experience meets my Thai roots,' says Leela Punyaratabandhu
Cook this: Prajitura cu caise — apricot yogurt cake — from Carpathia for Mother's Day ‘This cake is very easy to make and can be made with apricots, cherries, peaches, blueberries or pears,’ says Irina GeorgescuRead the Full Story →
Cook this: Papanasi — ricotta doughnuts with sour cherry jam — from Carpathia for Mother's Day These doughnuts are like life, says Irina Georgescu: 'Sweet, sour, round and imperfect'
COVID-19: Thousand-year-old mill picks up flour production to supply quarantine bakers After half a century as a tourist attraction, a mill in England has resumed commercial flour production
WatchCanadians urged to eat more fries as 200 million pounds of potatoes become latest COVID-19 victim