Proudly Canadian
The Canada Magazine
Food & Beverage
Recipes, beverages and chef stories from across Canada.
15 stories
Food
Chef Noel Cunningham: Bringing Caribbean Cuisine to Canadian Tables
From Sunday afternoons in his mother's kitchen in Kingston, Jamaica, to Canadian television and a new children's book, Chef Noel Cunningham is showing Canada how much more there is to Caribbean food.
Food
From Childhood Kitchens to Blackshop: Chef Ace’s Culinary Journey
Executive Chef at Blackshop Restaurant & Wine Bar in Cambridge, Ontario, Chef Asela Bulner brings 23 years in kitchens across Sri Lanka, Germany, the Middle East and Canada to every plate.
Food
Lamb Duo
Ceylon-Spiced Lumina Lamb Chop · Leek Ash Lamb Loin · Open-Fire Aubergine · Romesco · Mint & Tarragon
Food
Lignum Honey: A Different Kind of Drizzle
Kenneth Benjamin built Lignum Honey on a Jamaican idea of flavour: Summer Blossom, Ginger, Mango and a Scotch Bonnet Pepper Honey that is sweet first and slowly hot, made to be drizzled over far more than toast.
Beverage
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Elora Distilling Co.: Luxury in Your Glass
Founded by two Elora locals with a taste for hotel bars, Elora Distilling Co. makes more than 30 spirits and liqueurs from local grain and foraged botanicals, with tastings and cocktail classes upstairs in the Royal Room.
Beverage
Your Champagne Glass Matters
Nadia Michaud on why the flute is only part of the story: what a bowl, a rim, a stem and a little height do for Champagne's aromas and bubbles, and which glass to reach for next.
Food
Teriyaki Chicken and Beans
Tender chicken breasts simmered in a sweet and savoury honey-soy sauce, then finished with hearty beans and fresh green onions. This quick and comforting one-pan meal is packed with flavour and perfect for a simple weeknight dinner.
Food
Team Canada Sets Its Sights on Bocuse d'Or 2027
Chef Keith Pears and commis Joseph Mongillo are going back to Lyon: a silver medal at the Bocuse d'Or Americas has secured Canada's place at the 2027 World Finals, behind a campaign powered entirely by the culinary community.
Food
From Small-Town Kitchens to the World Stage: Meet Chef Scott Baechler
Chef Scott Baechler started washing pots outside Goderich and went on to cook for Queen Elizabeth II, compete for Culinary Team Canada, and run the Four Seasons Whistler kitchen. Now he teaches the next generation at Niagara College.
Food
Crispy Roasted Potatoes with Whipped Feta, Lemon, Dill & Aleppo Pepper
The Ontario Potato Board's crispy roasted potato wedges over whipped feta, dressed in a lemon herb vinaigrette and finished with Aleppo pepper. From the August 2026 Food and Beverage edition.
Food
Chef Taylor Parker: Cooking With Purpose, Passion, and Presence of Mind
From a plant nursery at Six Nations of the Grand River to private seven-course tables, Chef Taylor Parker builds a cuisine rooted in Indigenous knowledge, native ingredients, and a refusal to waste.
Food
Chef Samantha Chevrier: Cooking With Memory, Land, and Purpose
From backyard fish fries on Batchewana First Nation to leading the line for 300 guests a night, Chef Samantha Chevrier turns wild ingredients, fermentation, and Indigenous teachings into food that honours the land.
Food
Pickerel Cheek Chowder
Chef Samantha Chevrier's chowder of pickerel cheeks, wild leeks and dandelion greens, built on smoked bacon and finished with cream. From the June 2026 Food and Beverage edition.
Food
Bistro-Style Mussels and Fries
Marta Domingos Freitas of Marta's Bistro shares her bistro classic: plump mussels steamed in garlicky white wine, finished with butter and parsley, and served with hot, crispy fries.
Food
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