Karon Liu

A Montreal-based site is connecting hotels and caterers with shelters so that uneaten banquet food won't be tossed into the trash.

Canada's go-to molecular cuisine expert John Placko spent years as the corporate chef for chain restaurants and food companies. For him, the two worlds actually have a lot in common.

By day, chef Michael Olson is a teacher at a culinary school, but on his spare time this chef pimps out vintage deli slicers, turning them into muscle cars of the kitchen.

Toronto's Chinese grocers aren't just catering to the Chinese anymore. With an ever-diversifying clientele, you can find Filipino desserts and halal meat.

Toronto's dining scene is always described as "up-and-coming" but will it ever emerge from its second-class status? The city's top chefs weigh in.

Every two years, cheesemakers from across Canada vie for the title of Canada's best cheese at this awards show where winning doesn't just mean bragging rights, it means skyrocketing sales.

We asked the head bartender of the Fairmont Banff Springs hotel, the jewel of the Canadian Rockies, about his animal encounters on his commute and the doomed bride that wanders the hotel.

At Toronto's Vegetarian Food Bank, low-income vegetarians and vegans can get access to fresh produce and meat-free proteins.

Two Montreal restaurants got the green light from Japan to import the legendary beef, giving Canadians a chance to taste this pricey and prized bovine.

The Thai New Year is all about good food and drenching each other with water. But in a still-chilly Toronto, one restaurant is bringing the outdoor fest inside.

Why is an anonymous Instagram user turning corn dogs, gummies, and even TV dinners into beautiful plates that look straight out of a fancy restaurant?

When it comes to perfecting fried chicken, these engineers-turned-cooks have it down to a science. Hint: it involves vodka.