Bourbon Braised Beef At Cold Lake's Casual Canoe Bourbon + Craft Kitchen, Bourbon Braised Beef is a standout dish, one that holds a...

Braised Bison, Butternut Squash and Wild Mushroom Pot Pie This recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie is one...

Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which...

Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says...

Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus...

Sweet Potato Cupcake “I created this Sweet Potato Cupcake to honour my grandmother, whom I’ve baked and cooked with ever since I was a...

Milk Bread Pot Pie Buns Large gatherings with lots of food are the hallmarks of the holidays for NAIT Culinairy Student Michelle Huynh...

Quiche Lorraine “In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says NAIT Culinary student Janik...

Turkey Dinner Pie NAIT Culinary student Dylan Reimer's recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the...

Cranberries are used extensively in holiday baking and cooking. They provide that pretty pop of red that complements and brightens meals...

Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly...

“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and...

Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K...

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the...

November’s grey skies and plummeting temperatures can make it a slog of a month to get through, but then I think of all the cozy comfort...

“Sweet and sour pork is a must-order when I dine at Cantonese restaurants,” says Alice Yip, a second-year Culinary Arts student at SAIT....

As a second-year Baking and Pastry Arts student at SAIT, Michelle Kwong considers herself more of a baker than a chef, so her love of...

Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a...

Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red...

There’s nothing like the crunch of fallen leaves and the wistful song of geese heading south, accompanied by a mug of something warm to...