Canada
Experienced Food & Lifestyle Content Editor. Highly skilled in producing digital and cross-platform content. Strong background in website management. Well-versed on insights and analytics, including strategic content planning, search engine optimization and data-based content with efficient, long-term search returns.
I'm placing a temporary ban on romaine lettuce in my kitchen. Not just because of the e-coli scares, but because it's BORING. There's simply no need to use it so often; there are plenty of affordable salad options on display in the produce aisle. Savage Salad's Five Minute Salad I love vegetables.
Unlike many of the cookbooks hitting shelves over the last year, this book doesn't have an "eat healthier" or "make it fast" gimmick, it's simply a recipe archive and origin story of a well-known café by the Thames in Hammersmith, London.
Grocers know that every advantage counts when you have a limited amount of time to get dinner on the table, which is why we're seeing more and more pre-washed and pre-cut foods in the produce aisle - but these shortcuts don't come cheap. The question is: Which ones are worth it?
Dig out your ice cream scoop, because America's best-selling ice cream has landed. The cult brand is swooping into Canada on March 5, bringing 12 of its 25 coveted flavours to stores nationwide. Why all the hype? This frosty Instagram sensation promises less sugar, fewer calories and more protein than your usual pint while delivering the satisfaction of eating real ice cream.
Products that keep well over long periods of time are the best friends of a well-stocked pantry, and honey is one of those golden favourites. Find it a cool, dry, dark space in the cupboard, and it will keep for months (longer, if unopened).
This cake is The One. The instant I laid eyes on the Lemon and Blackcurrant Stripe Cake in Yotam Ottolenghi and Helen Goh's latest cookbook, Sweet , I knew I had to try it. An ultra-impressive confection, it defies expectation by tasting even more delicious than it looks and being easier to make than you'd guess.
This is the time of year I raid the local produce aisles in search of watermelon radish. Every time I wheel out a grocery cart, I keep my fingers crossed that this unicorn of a vegetable will be piled up in one of the produce bins. Why such zeal?
Even kitchen-ninjas like the cast-iron pan have their limitations. And, while cast-iron is nothing to be afraid of, there are a few don'ts (or shouldn'ts) when it comes to pan use. Better to learn the rules, so you know how to break them, right? Here are three important things to know: That means you, tomato sauce.
The first Canadian location of Jamie Oliver's restaurant chain, Jamie's Italian, is just about to open its doors in Toronto's Yorkdale Shopping Centre. (Cue the cheers of hungry holiday shoppers.) With over 40 international locations, the Toronto restaurant is the first North American outpost; nine more are planned to open in Canada over the next five years.