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

The punitive size of these crustaceans is no representation of their health benefits or their taste. Shrimp are high in protein,...

Tinned fish is having a bit of a moment right now. Lauded for being (relatively) inexpensive, jam-packed with nutrients, and incredibly...

If you want to sound posh, just tell your dinner guests that you’re serving a seafood bisque for dinner. Guaranteed they’ll accept your...

It’s safe to say that Chef Ron Elmaleh of Sherwood Park’s Kobachi takes his inspiration from his environment. Growing up, his family,...

Read more about Chef Rafael Castillo and Fonda Fora here.

This recipe first appeared in the Jan / Feb 2020 issue of Culinaire Magazine courtesy Natalie Findlay.

This recipe first appeared in Off the Menu in the July / August 2019 issue of Culinaire, courtesy Chef Tomo Kurosawa of Redheads Japa...

This recipe first appeared in Chef's Tips in the July / August 2018 issue of Culinaire, courtesy Chef Ervin Bushi.

This recipe was first featured in our very first Italian Issue in March 2018, courtesy Chef Spencer Wheaton of Calgary's Mercato.

This recipe is first appeared in the July/August 2017 issue of Culinaire Magazine courtesy Chef Meiko Pennock of Willow Park Wine &...

This recipe first appeared in the July / August 2017 issue of Culinaire, courtesy Chef Jesse Morrison-Gauthier.

This recipe first appeared in the Soup Kitchen in the July / August 2017 issue of Culinaire.

This recipe first appeared in the July / August 2016 issue of Culinaire, courtesy Natalie Findlay. Grouchy, ill-natured, and bad-tempered...