We're raising a toast to the vibrant Mexican culture this Cinco de Mayo with these tequila cocktails. Now all we need is the tacos...
Bring grass-fed Azores cheese to your table this summer with recipes for a creamy caesar salad and a puff pastry for dessert — balance, right?
Afrim Pristine, maître fromager at Toronto's Cheese Boutique, shows us how to make a sensational cheese board In the Kitchen with Foodism.
Gluten-free cupcakes all around: May is Celiac Awareness Month. We look into what it's like to live with the disease in Toronto...
The newest property in The Drake empire is an ultra-hip culinary utopia, packed with eclectic goodies to eat-in and take home
A pan that’s built to last, and it also comes with a raised pattern on the interior for easier release of food
Designed for the healthconscious foodie who loves to deep fry. One tablespoon of oil is all you need
Victor Barry brings modern French bistro fare to Harbord Street’s restaurant row with the stylish Café Cancan
Spread holiday cheer with this simple thumbprint cookie recipe, made with ingredients from Fresh City, your one-stop-shop for quality groceries.
Chef Nathan Isberg sits down with us to discuss food ethics, the cult of veganism and what it means to be a mindful eater.
The paper plane cocktail is a bartender staple: painless to make, highly crushable, and it's got a pretty fly origin story. Give this recipe from Piccolo Caffe a go tonight.
The city’s best chefs cook up delicious bites at Taste of Toronto – one of the only fine dining-centric food festivals on the summer calendar
These efficient casserole dishes are designed to move easily from freezer to oven to table to dishwasher, plus they retain heat longer than their non-ceramic counterparts.
Brewed with a dozen organic spices (ginger, cinnamon and cardamom among them), this weissbier is a great item to serve at autumn harvest dinners
Using molasses made from Florida-grown sugar cane, this blended dark rum is a clean and spicy spirit to enjoy on its own or mixed into a Dark & Stormy
Black Creek brews beer by hand without electricity or industrial-sized equipment, making their IPAs and ales authentic to traditional styles
Cookbook author and TV star Danielle Bennett says it’s time for female pitmasters to be taken seriously
A slow-rotating screw extracts nutrients from fruit and vegetables without friction heat. Blend up chilled desserts, too.
A touch of flavour and no added sugar or sweetener makes these premixed vodka cocktails the perfect picnic or patio alternative to wine, beer or super sweet coolers.
Take this ordinary holiday sipper to the next level with chef Lynn Crawford's recipe for spiced rum chocolate caramel eggnog.
We drop in on Afrim Pristine to see how the maître fromager at Cheese Boutique has made his kitchen the centre of his home.
The Dyson Pure Hot + Cool Link is a triple threat, functioning as a purifier, a heater and a normal cooling fan. It’s great for eliminating kitchen odours, and it looks darn sophisticated too.
For its 30th anniversary, Air Transat joins forces with renowned Quebec chef Daniel Vézina to launch the Chef’s Menu, a seasonally inspired in-flight dining experience
Nuit Regular, executive chef and co-owner of Pai Northern Thai Kitchen, Sabai Sabai, Sukhothai and Kiin, shows us how to make her legendary dish at home.
Parts & Labour duo, Richard Lambert and Jesse Girard, add to their expanding list of spots with a modern spin on the traditional, old-time British pub
Grab your spoons! We're rounding up Toronto's top spots to enjoy a good ol' bowl of soup
This Yorkville eatery brings a smart spin to the theme restaurant concept with cool cocktails and a sophisticated small plates menu.
We're flexing on our bar cart this season with a festive update to a classic. Try out this delicious winter gin and tonic recipe from The Oxley in Yorkville.
From the world's weirdest Michelin star restaurants to how Tucson became a UNESCO City of Gastronomy, the Culinary Issue of Escapism will take you on a food tour around the world – without leaving your home. Read it for free online now.
Introducing the 2017 Graffigna Steak Awards. We hunted down Toronto’s best cuts alongside some bona fide meat lovers. Read on to discover our winner.
Fill your home with holiday scents. Executive chef Julien Laffaruge’s 6-spice braised lamb shanks fall off the bone and are surprisingly easy to make.
In perhaps the only good news to arise from the pandemic, the Alcohol and Gaming Commission of Ontario (AGCO) announced that restaurants and bars can serve alcohol with takeout orders, effective immediately.
Bartender Simon Ho tells us why we should be paying more attention to this cocktail enhancer.
Carbs might be the only currency we know right now, but you don't have to use dairy to make this comfort food classic. David Lee walks us through a satisfying plant-based mac and cheese recipe.
This innovative glass promises fewer embarrassing moments for butterfingered wine drinkers, plus it looks classy too.
With an added splash of bubbly, this citrusy sipper from Le Swan is what a mimosa wants to be when it grows up.
Yes, those are acrylic paintings, not photographs. Welcome to the hyperrealistic world of Toronto artist Erin Rothstein
Packed with veg, fresh herbs and plenty of zingy lime juice, this simple bean salsa is so much more than the sum of its parts. The perfect side to a heavier dish.
This ‘grain to glass’ gin made by Kinsip in Prince Edward County is a slightly sweet spirit featuring foraged juniper and local lavender.
A push-button start, space-saving Windblock pan and interchangeable cooktops make the Coleman Fyresergeant 2-Burner Propane Stove a great go-to tool for outdoor cooking.
Niagara’s Exchange Brewery borrows techniques from its winemaking neighbours to make its dry and complex but easy-drinking Golden Ale.
An easy shortcut to a heartwarming holiday beverage, this mulled wine is ready to heat and serve from the bottle.
Toronto’s bartenders are using ingenuity to craft non-alcoholic cocktails that are anything but boring.
For those willing to explore, Kentucky is rife with adventure, history and some of the world's best whisky