Chef’s Tips & Tricks: French Cooking

Chef’s Tips & Tricks: French Cooking

A sip of bright Beaujolais, the irresistible aroma of mirepoix bubbling in butter, the delicate crack of your spoon breaking a burnt sugar brulée crust… the French have a knack for making us fall in love with food. French cuisine is often treated like an elixir,...
Chef’s Tips: Braising

Chef’s Tips: Braising

The holidays are over, the New Year is here and now it’s time to hunker down and hibernate. Low and slow, braising is the ultimate technique for making those rich dishes that fuel us through the cold months. Yielding large portions perfect for freezing and reheating,...
Chefs Tips and Tricks: Working With Puff Pastry

Chefs Tips and Tricks: Working With Puff Pastry

Whether it’s the cold, the holidays or you’ve finally accepted the winter weight that mysteriously appears around your midriff during the chilliest months of the year, December is a time to indulge.   And what’s more indulgent than a puff...
Five Great Spots to Study, Sip and Snack in Alberta

Five Great Spots to Study, Sip and Snack in Alberta

There’s no shortage of trendy coffee shops in Alberta, but what if you’re looking for a study spot serving up more than just coffee and lemon loaf? Here are five of our favourite spots to cram for exams — there’s no shame in cramming in some great food and maybe a...
Chefs’ Tips and Tricks: Working With Brassicas

Chefs’ Tips and Tricks: Working With Brassicas

Remember all those vegetables you hated as a kid? Brussels sprouts, cabbage, radishes… often fed to the dog or perhaps under a napkin on the side of your plate? Bringing back any memories? Brassicas (no, it’s not a type of musical instrument) are a group of healthy...

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