A Haitian Chef Reveals the Secret Ingredient to His Toronto Restaurant’s Success (Even During COVID)

Chef Marc-Elie Lissade jumped at the opportunity to fill a global food gap in a major metropolis. Here’s how his attention to history, family meals and community became the main ingredients to his restaurant’s success.

You’ve Been Making Couscous All Wrong. Here’s the Right Way to Prepare It

Couscous is undeniably Morocco’s most recognized dish — yet chances are that until now, you’ve been eating (and serving it) incorrectly.

How to Make Vietnamese Bun Cha, The Rice Noodle Salad Your Lunch Bowl is Craving

The bold and beautiful lunch bowl that goes against the grain.

Kedgeree with Flaked Smoked Trout Will Be Your New Favourite Dish

This traditional East Indian dish stars rice, fried onions, smoked fish and boiled eggs. We swear by the recipe for brunch, lunch and dinner.

How to Make Momos: South Asian Steamed Dumplings Filled with Chicken and Shrimp

Consider these perfect little parcels (packed with shrimp, chicken, ginger and tamari) tiny flavour bombs that are steamed to perfection.

The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week

Cozy, made in 30 minutes and adaptable to any dietary preference, this curry will become a staple in your weekly rotation. 

Eddie Jackson’s Gochujang Short Ribs Are Your New All-Star Dish

Eddie Jackson is sharing his recipe for Korean-inspired short ribs.