Fathers are curious beings, often copping questionable fashion choices, quipping some of the most groan-worthy dad jokes, and always...

Lush green acres of vines stretch across the sun-bleached landscape of an arid valley desert in the south Okanagan. From the air it could...

How Indigenous chefs are looking to traditions to heal Mohkínstsis (Calgary) and Amiskwaciy Waskahikan (Edmonton) were once gathering...

Way back when, when I was getting my start in fine wine (that was back in 1996), South Africa was in a bit of an odd place. Most examples...

Although beer has been around for countless millennia, its separation into styles and categories is somewhat recent. While scholarly...

Nothing is more of a wild card at a summer barbecue than potato salad. When done well, it’s a welcome addition aside burgers, brats, or...

Most Albertans know that not all beef is created equal — our provincial dedication to Alberta-ranched beef proves that we have discerning...

While our May issue is usually about locally made and locally sourced products, this month we also wanted to call attention to some...

You may have seen them at liquor stores, near the checkouts, sometimes in the liqueur section, or possibly with the obscure miscellaneous...

“I'm a true Newfoundlander,” says Dean Norris. “I live in Calgary and I love it here, but I will always be a Newfoundlander at the core.”...

Microgreens — those little leaves and stems that are most often seen carefully placed on plates with tweezers as a garnish at fine dining...

Behind every good chef, there are sources of inspiration. On the surface, it may be travels to exotic places, trendy new ingredients, or...

Growing up in England as a dyslexic child, Justin Darnes never did well at school. He was praised for the first time when studying media...

Mushrooms are having a moment, and new varieties like oyster and lion’s mane are giving meat a run for their money. Many gourmet...

The problem of having a flagship grape and doing it really well, is that often wine drinkers manage to forget about all the other things...

Remember when we couldn’t wait to get to Friday? It was the end of the work week, something to look forward to, and a chance to blow off...

From the stacks on a cake plate under a plastic dome in a lowly coffee shop to lines on trays in local bakeries, all the way up to being...

Not all pigs are the same. This is something that most people who are knowledgeable about their food realize — just like there are...

I’m continually bombarded by friends, family, and neighbours with requests to recommend a good malbec. Personally, I love the wine, but...

These days, hand-crafted cured meats are almost expected on a high-end grazing board, but when, at just 14 years old, Stuart Kirton...