It’s been about a year since we ran a series on ultra-nutty foods on offer at the Fall Fairs ’round and about, notably at the CNE in Toronto. Well…They’re out to top themselves in the nuttiness department this year with an artery-hardening parade of deep fried fare…Read More →
This kind of thing happens to me and my business partner several times a year: A restaurant in our part of town that we thought was a sure winner for concept, quality and service goes out of business – usually without warning. And Erin and I wonder if we could have done it better…Read More →
Not only is Iran isolated from most of the rest of th4e world by its religio-political stance and its support of Islamic revolutionary causes. Now its foodservice sector entrepreneurs appear to be operating outside the bounds of international commercial law, common sense and tasteful mimicry…Read More →
I struggled with chopsticks for decades before I met an Asian friend who took pity on me and revealed the secrets of the ‘cutlery’ used by the majority of the diners in the world. Now you, too, can choose any Asian eatery you like without worrying whether they’ll let a Western heathen use a knife and fork!Read More →
One of the questions people ask me regularly is, “How can I revive those leftover fries the day after?” No matter where they come from or how they were made, almost every Fry you’ll come across in a lifetime of Fast-Fooding will go limp and soggy within hours of purchase. But you can fix that!Read More →
Here’s something you don’t see every day: An aboriginal-themed food truck, cruising the streets of Toronto during the Pan Am Games, with the goal of introducing visitors from across the hemisphere to some real, honest-to-goodness Canadian First Nations foods.But what kind of food is that, exactly?Read More →
We’re all aware of the flood of studies and claims (some scientific and sound, some apocryphal) about ‘Junk Food’ that have burst upon the Internet in the past decade. It’s ruining our bodies and making us fat. Now, there’s new scientific evidence that Junk Food is actually making us stupider, too…Read More →
One of the most environment-friendly things you can do is re-use something – or what’s left of it – after it has served its primary purpose. One of the most creative re-use programs I’ve seen yet, in the culinary world, is an initiative by the clever young beer lovers at regrained.com…Read More →