Food and Wine

Reservations at 5 p.m.? Why the early bird dinner is cool again

Try savoury croissants stuffed with vegetables, cheeses or meats

Cowboyaki, gator pizza and cheeseburger ice cream on 2024 Calgary Stampede menu

Chef Sohla El-Waylly on her debut cookbook, making mistakes and life as a new mom

Enjoy the versatility of rhubarb, plus: a simple recipe for rhubarb galette

Ten wines to enjoy as part of Mother’s Day celebrations

Chillable red wines are hot now

Nine wines to kickstart warm weather entertaining

Three tequilas to enjoy on Cinco de Mayo

The joys of growing your own food. Plus: A recipe for a Wilted Greens Tart

Should I decant my white wine?

Nine white wines to enjoy this Spring

Why you should swap red meat with good-for-you fish. Plus: a recipe for sardine toast with purple onion and crispy capers

Since TikTok’s star food critic Keith Lee visited these Toronto restaurants, business has not been the same

This is the best matzo you’ve never had

Second Harvest: A Niagara winery is looking at reusing wine bottles

Move over, fruit. The veggie cocktail is here to stay

Thermal cookers are the next Instant pot. Plus: a recipe for veggie chili

Eight Canadian wines to buy now

My favourite British Columbia winery has released a Pommard Clone Pinot Noir. What is a clone wine and why does it matter?

One-pot pastas are quick, easy and family-friendly. Plus: A recipe for orzo with spinach and peas

Listening bars: Would you like a side of beats with your main?

Why is it so hard to make low or no- alcohol wine taste good?

Ina Garten, aka The Barefoot Contessa, to release memoir in October

Exploring the many uses of birch and maple syrup. Plus: a recipe for birch (or maple) scones

Is it worth spending more money on rosé?

The sap runs deep for Indigenous communities in Quebec using maple syrup

Eight (mostly red) wines to enjoy in April

L.A.’s vineyards are back in business

The saucy egg is an international staple. Plus: a recipe for South Indian egg curry

When it comes to wine, is everything old new again?

Three wines for your Easter brunch hosting checklist