Opening Our Eyes to Canola Oil

Opening Our Eyes to Canola Oil

Ask just about anyone to pass the EVOO and they’ll know that you’re talking about the Extra Virgin Olive Oil. It’s the primo pick for many, sitting on the counter at-the-ready to be used for cooking, dressings, marinades and more. It’s hard to compete with the...
Chefs’ Tips and Tricks: Cooking With Tomatoes

Chefs’ Tips and Tricks: Cooking With Tomatoes

  There’s nothing quite like a plump vine-ripened tomato, bursting in your mouth with the flavour of pure sunshine. While immensely versatile, and celebrated in a wide variety of cuisines, there’s one thing that holds true across all interpretations: less is...
Chefs’ Tips: Making The Perfect Paella At Home

Chefs’ Tips: Making The Perfect Paella At Home

Dating back to the early 1800s, classic paella consists of saffron-scented rice cooked in a shallow skillet with rabbit, chicken, snails (yes, snails!) and three types of beans.   These days, tinkering with the recipe and adding your own flair seems to be inherent in...
Chefs’ Tips and Tricks: Easter Dinner

Chefs’ Tips and Tricks: Easter Dinner

There’s nothing quite like gathering around a table with your loved ones, particularly during a holiday. But planning and executing a show-stopping lineup for your Easter feast can be a stressful undertaking — even confident home cooks aren’t immune to a little...
Chef’s Tips: Cooking with Brown Spirits

Chef’s Tips: Cooking with Brown Spirits

It’s a sad, sad day when brown spirits are neglected in the kitchen. The smoky caramel notes in a bourbon or toasted fruit loaf of a good American whiskey lend themselves effortlessly to being paired with meats, kicking up sauces or making desserts that knock your...

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