Cooking

2.16.26Basic Foods You Can Make at Home
Homemade Recipes for Dressings, Sauce, Baked Beans, Soup, Pastry, Crackers, and Bread
Making your own pantry staple foods is a way to eat better and lower your food bills at the same time. We’ve put together nine of our favourite basic staple food recipes—from condiments and sauce, to bean pots, soup, bread, […]

1.4.26Best Ways to Cook Potatoes
A Spud Lovers Guide to Potato Varieties
Ever wondered what is the best way to cook different kinds of potatoes? Russets, fingerlings, white potatoes, red potatoes, yellow potatoes, and blue potatoes. Here’s a guide to potato varieties and how to use them best. Slideshow: A Guide to […]

7.29.24Tomato Sauce from Fresh Tomatoes
Make the Basics: Tomato Sauce from Scratch
How to make delicious tomato sauce fresh from the garden! RECIPE Homemade tomato sauce has a sweet freshness you’ll never find by using canned tomatoes. That’s because when you simmer fresh tomatoes into sauce, you preserve the taste of the […]

9.20.22How to Make Oven-Roasted Tomatoes
Great for Tomato Sauce or Freezing
Oven-roasted tomatoes have a special sweet flavour that surpasses simple sauce.

1.4.22Know Your Flour: Traditional and Gluten-Free
A Guide to How to Use Different Kinds of Flour
Whether you use traditional or gluten-free flour, you’ve probably noticed that all flours are not the same. Made from grains, nuts, legumes, roots and seeds, they vary in texture, flavour, density and nutritional make-up. Knowing the qualities of different flours […]

12.19.20Seasonal Vegetables to Eat this Winter
Recipes for Seasonal Local Vegetables
Want to eat more seasonal winter vegetables? Here are nine of our favourite recipes for local in-season veggies in fall and winter. Seasonal vegetables are the unsung heroes of winter eating. It may surprise you just how many winter veggies […]

10.10.20Cooking with Chayote Squash
Sautéed Chayote Squash
You may have noticed chayote squash appearing at local markets. This unusual bright green, pear-shaped squash has long been cultivated in Mexico and Latin America, and is now making its way to northern grocery stores.

2.21.19Did Cooking Make Us Smarter?
The Recipe for Improved Intelligence
What did the advent of cooking bring to human development? Scientific evidence suggests cooking our food may have made us more intelligent.

1.28.18Making Crusty Artisan Baguettes
Shaping and Baking Baguettes from Crumb to Crust
In this video, Mitchell Morse, professional baker and owner of The Fickle Fig Farm Market & Bistro on Vancouver Island, takes you through the process of making crusty, artisan baguettes. “I’m always going for a crispy, crusty bread,” Mitchell says, […]

3.28.17What Exactly is Bone Broth?
Stocks, Broths and Super-Nutritious Bone Broth
Something unusual happened to stocks along the way as a base for soups, sauces, and stews. They evolved into a highly-prized health food and healthy-eating trend called bone broth. What is the difference between stocks and broths? (Article continues below […]

4.19.16The Power of Pulses
Saving the World with Peas, Beans, Chickpeas, Favas & Lentils
It’s the International Year of Pulses, and a new book, The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils, is here to guide the way. If saving the world sounds like hyperbole, it’s because pulses […]

11.11.15Sausage!
Artisan Sausage Makers are Preserving a Tradition
Traditional sausage making is an art that dates back thousands of years. About 500 BC, the Greek playwright Epicharmus wrote a comedy entitled, The Sausage. It is one of the earliest references to the ground spiced meat in casings we […]

7.2.15Cooking Up Ways to End Food Waste
Book Review: The Waste Not, Want Not Cook Book
Cinda Chavich opens her new cookbook, Waste Not, Want Not, with an astounding fact: nearly 40 percent of the food produced in North America is wasted. The problem begins on the farm where a good percentage of harvested fruits and […]

7.16.13Pie Crust 101
Slideshow: The Easy Science Behind Pastry Baking