Laura Brehaut

An invitation to sharing

Like Canada in a glass

Flavour and joy

The power of pantry staples

Looking for harmony

A tale of two kitchens

The magic and science of baking

A rich tapestry

Breaking down barriers

‘More of the good stuff’

A touch of magic

Recipes to gather around

Christmas on the Bayou

Cookie lovers, unite

The best cookbooks of 2024

Finding beauty in the process

Matty Matheson's 'holy trinity'

Love your leftovers

Flavours of fall

'Food needs to give you comfort'

Who makes the best Canadian pizza?

Elemental flavours

Classic treats & current trends

Capturing a 'culinary revolution'

The bright side

An ode to Niçoise cuisine

Feel-good recipes

'Be present & enjoy the moment'

The cottage cheese revival

A celebration of heritage

'Plants are magic'

Summery Turkish mezes

Keeping it cool

'Scrappy cooking'

For the love of breakfast

This one's for the sandwich lovers

A lush lesson in resilient cooking

Break out of the tomato sauce rut

Montreal restaurant named Canada's best, again

Cooking without boundaries

Small steps, big impact

The third-culture kitchen

Plant-forward Passover

Restraint is overrated

The pull of the Hebrides

Recipes to savour

'A book of the community'

Inside Tiffy Cooks' kitchen

The 'hidden' Caribbean

'You've got this'

Banishing the clichés

'Far more than a condiment'

The quest for the perfect melt

'Radically casual'

Cultural connections

Relax, connect, bake, share

The best cookbooks of 2023

5 foods you're paying a lot more for ... and why

'Attainable cooking'

The whys and hows of better cooking

Seafood simplified

'A living example of how food becomes storytelling'

From the ground up

Dial up the flavour

A tiny grain with big potential

'Africa is everywhere'

Michelin adds more stars to Toronto

Wide-open spaces

'Slow and steady' wins the race

Travelling through time & taste

More than the sum of its parts

Meals from Malta

Chasing the perfect patty

The 'kitchen whisperer'

'Together at SoBo'

Dining in the great outdoors

Tasting history

Luscious layers

Sundays with Sam

Pulp non-fiction

A restaurant revival

Patience, tradition, history

Criss-crossing history

And the country's best restaurant is ...

Food fit for a royal and the rest of us

The archipelago of spice

Beauty in chaos

‘Grandma nostalgia’ & affordability

Taste of Israel

Easy, chill & relaxed

'Little pillows of joy'

Meals of many parts

From passion project to purpose-driven

Family heirlooms

Fancy made easy

The unique food culture of Venice

A taste of home for the holidays

'Constellation of cultures'

The taste of tradition

The best cookbooks of 2022

Back to her roots

Classic recipes from the heart

Simple pleasures

Dear Ukraine ...

How sweet it is

Why the myth of the Halloween sadist endures

Why food banks won't solve food insecurity

Wake the 'sleeping giant'

'Labour of love'

Forget, charcuterie — the butter board is here

Dinner on the go

N.L. first province to impose tax on sugary drinks

Best leave it alone

A taste of home

Want to save the bees? Grow native plants

To Mexico, with love

Tradition & comfort

'Our food runs in our veins'

Flour water yeast salt

India, served on a platter

100 best restaurants in Canada

Noodles are a world

A journey against the grain

Chef Anto shares sub-Saharan flavours

Keep calm and bake on

Pleasures past & present

Meat prices up, but plant-based options cost 38% more

The 'surprising' nutritional intelligence of humans

It's all about the bagels

A sentient life

Honour, respect & abundance

Birds, bees and coffee

Mexican treasure trove

'It's our time'

'Holy grail of tubers'

Hidden costs of sugar

Keeping it simple

'Edible stories'

'The meat paradox'

Breakfasts of champions

Nostalgia & whimsy

Flavours without borders

The secret pantry

Intimate gatherings

'Small wonders'

The best cookbooks of 2021

24 bakes of Christmas

'It's a constant evolution'

Food to get more expensive in Canada next year

Food, infinite food

An island ‘alive with food stories’

Some salmon are fed chicken fat?

'Road less travelled'

Diets heavier on plants lighter on wallet, study finds

'Twisted' cooking to feed the soul

'The feast is always big'

Cooking lessons from the line of fire

The mystery of rising food allergies in Canada

Going whole hog

'A food story about love'

The most important meal of the day

'Shrinkflation' grows as food prices rise

The frugal foodie

Eat your vaccine?

Countdown to space food

From cake videos to the sweet page

Keeping it simple

The trick to good chocolate

Where the wild things braise

Smells like beef

'Worst year I've ever witnessed'

'I became a pyromaniac'

Passing the taste of time

Grass-fed lab beef

There's something fishy about that serving of 'snapper'

'Extremely volatile'

Waste not, want not: Canada passes test

Resilience & recipes

Planting the seed

'Eat what you are'

'Eat, habibi, eat!'

From sea to sea

Has giving gratuities reached a tipping point?

‘Village food’ philosophy

With beer, even poop has a utility

A fly in my soup

Fresh from Shanghai

It's the wheel deal

Fresh fruit is her jam

Fast food friends

Legendary lost coffee found

Flamin’ hot controversy

Meet the Tomb Raider of beer cans

End of the grain drain

Beef still a staple, but diet shifting

Ancient Indigenous gardens thriving

Like mother used to bake

'Cuisine throughout time'

COVID well-being

Know your fisher

A simple taste of solitude

'Beautiful reality' of a sheet pan

De-stress the chef

The joy of scents

Fleshing out the details

These Easter eggs don't come in a shell

Put on a Passover spread

Leftover luxuries

Adjust to taste

They are the champignons

For the children 'of everywhere'

Indonesian inspiration

Some hard questions about butter

Baked & enthused

'It's a marathon, not a sprint'

'It's a new Canadian story'

Has COVID changed food literacy?

A culinary journey through Central Asia

A sense of play

A sweet potato I.D. crisis

All about the butter

Culinary connections

'Connecting the dots'

'Such a richness'

Aegean for the ages

Eating, living & longing

The best cookbooks of 2020

A classic Hanukkah meal fit for a pandemic

Treats from the Farmer's Daughter

’Spicy, sour, fragrant’

Fermentation, experimentation, imagination

You are what you eat

Find the joy in daily dinner

It's all about the flavour bombs

Planting new food ideas

Flavours of fealty

For days like this

'The local food paradox'

Flavours of love

Food insecurity heavier than hunger

'A beautiful balance'

All that sauce, nowhere to go

The evolutionary story behind soft cheese

Inspired by a nursery rhyme

Breakfast throwback

Matty, with crunch

Lost apple found

Avocalypse averted

'The biggest issue is lameness'

Welcomed into the fold

'A magical ingredient'

The reluctant memoirist

'To us, it's meat'

Abuela & Esteban

Food waste from home up

The long way home

Plastic ban support falters

An ode to the bayou

West Coast meets Thai

Champagne sales fizzle

Warmest memories

The ethics of dining out

'Take what you need. Leave what you don't'

Pure and simple

'We're surrounded by food'

Inspire your desire for dining out

Seeing Sardinia

Chetna's charter

Love from an ancient land

Million dollar bake sale

Automated eateries take cues from the past

Floral with notes of cellar

Cooking for dad

Fermenting friendships

Principi italiani

Patio precautions

Reservations about dining out

'A celebration of plenty'

Fresh flour can't be beat

Community cookbook revival

Salt-rising bread

The allure of live fire

Brace yourself for pandemic dining

Memories made and remade

Focaccia on the rise

How to cope with grocery store anxiety

Time and tteokbokki

Where have all the fries gone?

The ocean in your pantry

Meet the 'jiggle daddy'

Pasta as philosophy

Quarantine cooking

A 200-year legacy

COVID-19 food safety

Seder and spice

Scrambling to raise backyard chickens

Instant coffee a quarantine favourite

Recipes from a lifelong outlier

Flour, water and salt

Eleven core ingredients

Savour the staples

COVID-19 may deliver permanent social change

Hoarding the wrong response to our fears

A millennia of Irish food

Elemental flavours

Beans are having a moment

'Warm, generous and joyful'

Psychology of the office lunch thief

A fuller story of food

'A series of happy mistakes'

'A little bit closer to nature'

Cheering for the underdog

Twice as delicious

'Spreading the love'

'The centre of everything'

Variations on a theme

Ring in the New Year with deliciousness

Fit for a feast

Connected by context

Living the dream

‘Pleasing, contemporary and relevant’

Distinct. Diverse. Delicious

'It's the essence of cooking'

'Every shuk is a universe'

‘You have no idea how good it can be’

Hearty food for a hardy adventure

'It lights your whole body on fire'

All the flavour of history

‘You are welcome, there is room’

'All we need is right around us'

'Like a piece of jewelry passed on through the family'

'You cannot be what you cannot see'

'We all have a food story'

'It's not about substitutes'

3,000 years of culinary tradition

Foolproof and full of flavour

Around the Black Sea

Sun-soaked simplicity

Freshness & flavour

Turnip the beets

‘From the margins into the mainstream’

‘In cod we trust’

'A little twisted, a little fresh'

A Father's Day feast

Holopchi, nalysnyky and perogies

Mission possible

A taste to love

Fresh, seasonal and oh-so delicious

Unleavened is unrivalled

How to have an easy Easter

When kitchens changed

We have a winner

A family affair

'Beauty, joy and resilience'

'It's time to pause'

You say potato; I say seaweed

More than RIFF RAFF

Restricting restrictions

Maple syrup, poutine & Chinese food

'This food has travelled with me'

Embrace the art of l'apéro

Bringin' on the heart-baked

Ring in the Year of the Pig

End times à la Joe Beef

Old school Italian

Impeccable & approachable

Simple satisfaction

Cheesy New Year!

The holidays never tasted so good

Nordic cooking for all

Top cookbooks of 2018

Home for the holi-graze

'My festival of lights includes schmaltz'

The Barefoot Contessa is back

Fermentation, Noma-style

One of Europe's great food cultures

Dental drills and broccoli stems

Hands down, an open invitation

Canada’s got a whole new herb

Waste’s great; less filling

'A shared meal is the best meal'

An ode to leftovers

Ministry of the superior

Chickpea revolution

Diverse & Delicious

California love

Mezze 'a feast for the eyes'

Pro tips for better home cooking

Classic dishes and personal favourites

Mexico meets the American South

Chickpeas contain multitudes

Too hot to cook

The Floating City's amazing secret

Still found in B.C.: Chinook Jargon

A Canadian celebration

A taste of Paris

Meat & masculinity

A feast from the fire for Dad

Sharing is pairing

Polish cuisine finally gets its due

Technique plus creativity equals bold flavours

Sweet & savoury bakes for Mother's Day

Nigella celebrates comfort cooking

Salads that stretch the bounds

Take a street food tour of India

Plant-centric Passover

'Everything starts with eggs'

A little bit of Italy

The bug in our diet

'Varied, flavoursome and light'

More than spuds 'n' stew

'Indulgent, not pious'

An inventive take on a classic

Feast on L.A.-style kalbi and kimchi slaw

A wild juice chase

Enjoy that cup of Arabica

Ring in Year of the Dog with Chinese Soul Food

French-inspired desserts for Valentine's Day

Sustainable seafood champion

Coffee is king in Japan

Is the flat white really Australian?

Cooking through the cold

Basic brilliance

'Stubbornly delicious'

'Bread is Gold'

The Sportsman scores with fine fare

A show-stopping Russian-style spread

Heavenly holidays

'Much more than just a bite'

Ancient cuisine, global influences

Spiced-up stocking stuffers

Fun, easy and delicious

Stories from a Palestinian table

Unfussy food for real cooks

How sweet it is

Fundamental focus

Rye rich in flavour and history

The delicious revolution

Market cooking a joy

Dinner with Georgia O'Keeffe

Humble Acadian classics

Vegetable veteran

Yogurt is not just for breakfast

Surviving back to school

Goodness in a jar

Vegan Caribbean-style

'Ethical' food often only for rich: study

Unfussy, fresh and authentic

How to cook without recipes

'Run after the drip'

From seed to stalk

Long history shapes Thai cuisine

Eat like a Westerosi

Meatless recipes that will have you craving greens

Two friends, 37,000 km and memorable eats

Perception-buster: Vegan dishes to placate any omnivore

Build layers of flavour with homemade barbecue sauces

Cooking with a Canadian classic

'Many cultures in a spoonful'

How to make Vietnam's favourite soup at home

Modern Israeli recipes from the Palomar

Flavours from Spain hit the grill

Jen Agg chronicles a life in the restaurant industry

Sweet treats for Mother’s Day

Chitra Agrawal’s South Indian home cooking classics

Rooted in history

Comfort food, Scandinavian style

'Generosity breeds generosity'

Matzo brei and more Passover recipes from Molly Yeh

Break out the bubbly! And other pairing pointers

S-O-O-O secretly delicious

'Health is found at the supermarket'

Celebrate St. Patrick’s Day with Irish country cooking

Soul-satisfying soups

Is there such a thing as Canadian cuisine?

The cuisine of Italy's Renaissance gem

Sweet treats for Valentine's Day

‘It’s not just set-it-and-forget-it’

‘Super Bowl is the time of year to eat like Guy Fieri’

Spice up your mornings

Ring in the Year of the Rooster with Chinese recipes

Citrus brightens winter days

'Easy to make, easy to enjoy'

The craftiest (and easiest) ways to wrap edible gifts

A fresh take on Hanukkah food traditions

Festive recipes from Yasmin Khan’s Persian kitchen

'Jewish Soul Food' for Hanukkah

10 holiday gift ideas for food lovers

Feast Polish-style this Christmas

Take your holiday baking to the next level

French country cooking from Mimi Thorisson

Donna Hay's strategies for living a 'Life in Balance'

Dorie Greenspan's infinite cookie-verse

Preserving the Italian way

Cataloging the world’s most awe-inspiring places

For great home cooking, celebrate 'Small Victories'

'The taste is in the squeak'

Vegetable dishes fit for a Thanksgiving table

Exploring the culinary legacy of the Persian Empire

Forage a fall feast

Get into the Oktoberfest spirit

Freezer-friendly fall meals

Back-to-school lunches kids can make themselves

Ancient cuisine, modern flavours

Small bites from the Basque Country

For the love of real food

Bring spice into your life

Summer salads to savour

Celebrate the fresh flavours of the Eternal City

Fire up the barbecue for chicken tikka, Karachi-style

Sharpen up by honing your knife skills

Treat dad to a day at the grill for Father’s Day

Explore "the soul of barbecue"—smoke!

Mexican cuisine a strong mosaic of flavours

Make preserves for next-level home cooking

Bringing deliciousness to solo cooking

Urban hen-keeping 101

'Sirocco' explores vibrant, tasty Middle Eastern fare

Delectable gluten-free treats for Mother's Day

Celebrate the diversity of the Jewish table

'Carrots are underrated': The best of spring produce

Explore the world of Thai cooking

Meera Sodha on why Indian food is best enjoyed at home

Make a Ukrainian comfort food classic for Easter

Celebrate St. Patrick’s Day with Guinness cake

Step away from the store-bought hummus

A classic French pastry fit for Valentine's Day

Madhur Jaffrey, 'godmother' of Indian cooking

'A Modern Way to Cook'

Toast to the season with distinctly Canadian cocktails

A Nordic Christmas feast

Celebrate the season with Nordic baking traditions

Irresistible food gifts

‘Super Fresh’ vegan recipes

Homemade food gifts for the holidays

Nigella Lawson serves up feel-good food

Chefs Ottolenghi and Scully on NOPI: The Cookbook

Fun and festive Halloween recipes

Classic French recipes from chef Michel Roux

All about the bird

Forage for your supper in Ireland

Craft beer in Ireland

Tips for making a truly crunchy dill pickle

Beautiful, healthy recipes from 'My New Roots'

Tips for an Irish road trip

Ricardo is thinking big this summer

Ramadan food traditions from Canadian chefs

Cheese lovers, take note of Irish farmhouse cheeses

Tara O'Brady's deliciously eclectic cuisine

Curtis Stone on Aussie meat pies

Bake beautiful desserts with little-to-no white sugar

Passover recipes combine tradition and fresh flavours

Chef Christine Cushing’s olive oil recipes

Put Guinness on the plate this St. Patrick’s Day

Family recipes that get kids in the kitchen

Make a rosy, bittersweet cocktail for Valentine's Day

Learn to make Indian foods at home

Embracing the messy side of baking

Don’t fear the haggis

Comfort food and sophistication in Southern cuisine

Canada's top trending recipes for 2014

Great War: Putting the people back in the uniforms

Ring in the New Year with a sparkling cocktail

Flavour and festivity in non-alcoholic cocktails

Do as the French do, serve a bûche de Noël

Celebrating tradition in Quebec cuisine

Bitter flavours add depth and deliciousness

Bring street food creativity into your kitchen

Focus on technique to make cocktails like a pro

First World War on film

Cronut creator Dominique Ansel shares 'Secret Recipes'

Yotam Ottolenghi's Plenty More

Fun, creative cocktails are within your reach

A taste of the familiar in First World War-era foods

Take your salads from sad to spectacular

Baking with whole grains

How to make natural soda

Seasonal Sips: Aviation

West Coast cuisine, surfing optional

‘Pimentos and Piri Piri’

Save the best of the season in speedy, small batches

The Caesar: Canada’s greatest boozy invention

Canucks have 'foodie fever'

Seasonal Sips: ‘Market-Fresh Mixology’

Enduring cocktails of the First World War

Modern Parisian recipes from David Lebovitz

‘Thailand’: 500 regional recipes, Thai classics

‘Beerology’: Have even more fun with your beer

Seasonal Sips: Nesselrode Pie cocktail

Chef René Redzepi on innovation at Noma

Baking from scratch simplified

Terroir symposium goes beyond deliciousness

Seasonal Sips: Barbabuca

Gluten-free, vegan recipes from Bunner's Bake Shop

Seasonal Sips: Grapefruit Margarita

Chef Ferran Adrià on elBulli's final years

Breakfast recipes for four seasons

'The Antarctic Book of Cooking and Cleaning'

Three Champagne cocktails

Canadian craft beer stars in cookbook

‘Eating Italy’

Holiday dessert: Recipe for port wine poached pears

'First Passage to the West'

A taste of Western Canadian cuisine

Ricardo's slow cooker favourites

Street eats: Vancouver’s gourmet food truck scene

Bar Isabel: ‘Canada’s Best New Restaurant 2013’

Adventurous eating

Batching drinks means more mingling, less mixing

Author explores rich history of Iraqi cuisine

Choux savoir-faire

Louisa Shafia's 'New Persian Kitchen'

Summertime favourites perfect for parties, picnics

Scratch cooking strategies

Travel writer wants you to ditch the guide books

Michael Pollan on the importance of cooking

‘The Drunken Botanist’: The plants we love to drink

Rachel Khoo puts a fresh spin on classic French fare

Basque pintxos are delicious gateway to culture

Chef Magnus Nilsson’s quest for quality

'How to Boil an Egg'

Chef explores key flavours of the Eastern Mediterranean

Lidia shares regional Italian flavours

The cookbook an online community built

'Where Chefs Eat'

Lebanese favourites from mezze to cardamom coffee

'Borsch, Vodka and Tears': Polish vodka and cuisine

Chef Eric Akis wants you to get cooking

Holiday twist on classic cocktails

Uncovering the hidden history of the kitchen

‘The Vegetarian’s Complete Quinoa Cookbook’

Edulis: ‘Canada’s Best New Restaurant 2012'

Ottolenghi and Tamimi share their Jerusalem

Sara Forte's seasonally-inspired recipes

‘Menu Confidential’: Strategies for smarter eating

Marisa McClellan's year-round canning tips

Molly Moon's scoops for four seasons

‘Beerology’: Mirella Amato’s exploration of beer

'Speed Sisters': Documenting a Palestinian racing team

Mugaritz: Chef Andoni Luis Aduriz's avant-garde kitchen

‘La Tartine Gourmande’

‘Healthy Starts Here’

Quinoa: The versatile superfood

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