The Beauty of Blood Oranges




In Canada we get excited when local fruit comes into season. Early spring is rhubarb season, then as the days get longer and warmer more fruits and vegetables take front and centre stage. But when it comes to imported and tropical fruits, it seems we tend to take them for granted; you can always get an orange, they seem to be the same year round. But of course there are growing seasons for oranges too, and the best time of the year for Blood oranges is right now, from January to May. Continue »

Two Words: Campfire Cooking




Canadians love the outdoors; we get out of the city whenever possible and we embrace the change of seasons, and when we can, we camp in the wilderness-or at least semi wilderness- and we cook outdoors. Is it too early to start thinking about camping and cooking in the great outdoors? We don’t think so. There’s a reason so many people rhapsodize about the Canadian spring, but so few of us really get in touch with nature this time of year. And if you’re thinking about camping you’re going to want to brush up on your campfire cooking skills.  Continue »

Secret Ingredients: Cardamom




We all have our favourite recipes. Through trial and error and tinkering we take a standard recipe and make it our own, and it often becomes our signature dish. This is usually because we have added a little something, a secret ingredient that the original recipe didn’t call for. Secret ingredients make cooking fun, especially when your family or guests are trying to guess what you did to make your dish so wonderful. One of our favourite spices is cardamom, and we use it in such diverse applications that it has become an indispensable secret. Continue »

Chicory is blowing my mind!




Have you ever driven along a country road in Ontario and noticed the proliferation of pretty wild blue flowers in adjacent fields and rubbing shoulders with your road’s? Those ubiquitous blossoms, sometimes called Blue Daisies or Blue Sailors are those of the chicory plant, a versatile perennial that is a chameleon in the culinary world. Chicory is one of those amazing plants that is a master of disguises, and it will work its way in to your heart and into your diet without you being aware of it. Continue »

Read The Label: Guar and Xanthan


Sorry guys, I said Guar, not Gwar!

Sorry guys, I said guar, not Gwar!

Discerning consumers read the labels to find out exactly what they’re getting, and sometimes it seems like you need a PhD in chemistry to figure out what’s actually in your food. Still other times it seems like the ingredients hail from another planet. Take Guar and Xanthan, for example. What are these duelling rivals from another galaxy doing hiding out in our ice cream, salad dressings and baked goods? Today we have a look at these two food additives that are showing up more and more in our cosmetics, toothpaste and in our processed foods.

Let’s party! Continue »