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Canadians don’t eat enough fibre and that could be bad for our health.
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The 411 on all things fibre -- what it is and what it can do for you. From the AOL Partner Studio
Chef Michael Smith
Five ways to get more fibre in your diet.
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If you've watched the Food Network, you probably know Chef Michael Smith. Over the least 20 years, the tall, fun-loving chef has hosted several popular cooking shows, including Chef at Home and Chef A...
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Curio Collection - a new string of boutique hotels, aims to change stigmas held against hotels and alter perceptions that it only offers cuisine that has been subject to forms of industrialization.
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Brassaii restaurant has been a mainstay on the King West block a decade now. Although, they cater to the clubbing and lounge crowds, they've also been able to successfully lure in diners with their se...
"When I work with kids, I tell them, 'You are the chef, I am the sous-chef.' They feel good about themselves and they don't want to let you down. Involve them in the whole process. If you let them pick out the ingredients and bring them home from the store, they are going to be more excited to prepare it and eat it."
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This year's Dine Out Vancouver festival will feature dishes from multiple culinary greats, and any foodie in the area would seriously regret not putting in the effort to taste Michelin-star-level food while they still can.
I believe in real food. I take no greater pleasure than putting something on the dinner table that was basically in the ground this morning. You truly can taste the difference. Sure, I know how to cook -- but my real secret is found in the products I'm using. I'm talking about local ingredients -- from my produce to my meats.
There's nary a person who can deny the seductive charms of a burger. Once you've found "the one," you'll fiercely defend it as your favourite -- to have someone spew vitriol at it would be akin to fir...
When Stefan Hartmann gets his restaurant working the way he wants, Vancouver will feel a little more elite than it already does. After just two days, Hartmann has achieved the best fine-dining restaurant in the city, surpassing the likes of Hawksworth, Boulevard, Le Crocodile and Chambar with brilliant strokes of his culinary talent
When I introduce myself to Marc-Alexandre Mercier, he is sprawled on a weathered picnic table at the back of his restaurant, catching a few precious minutes of sleep before the evening dinner service...
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On October 15, I make my debut on CBC's Dragons' Den as one of two new members of the Dragons team. I'm very proud to be included in such an incredibly illustrious line-up of respected business people and to take my place alongside them on such a great show.
For my first course, I'm going with a classic hunter's style chicken with a few of my own twists. Many different cultures make this style of chicken and the most celebrated are probably chicken Cacciatore from Italy, and chicken Chasseur from France. The beauty of slow cooking is the intricate flavours and layers are developed by the gentle cooking process itself, rather than a lot of effort on the cook's part.
Chef Mark McEwan curates the November edition of the Chef's Box -- a monthly artisan food subscription from FoodiePages.ca. Below he shares his latest travels, top five recent meals and favourite loca...
Legends can loom over a place long after they've gone. Dave Wilmer knows that better than anyone else on Prince Edward Island. The owner of the Inn at Bay Fortune still welcomes guests who expect him to be Michael Smith, the celebrity chef whose cookbooks and Food Network Canada TV shows have a massive following.
Patrick Turcot, Executive Chef at Fairmont Le Manoir Richelieu, uses the endless supply of regional ingredients from the Charlevoix region as his culinary inspiration. He works to deconstruct recipes,...
Chef Sébastien Houle spent several years as head chef on some of the world's largest yachts. In 2005 he returned to Québec and opened Restaurant sEb l'artisan culinaire. His inventive cuisine is inspired by his many voyages throughout the world, while using the very best local products in the Laurentians and throughout Québec.
Like many accidental celebrities, Rene Redzepi found himself performing tasks he never endeavoured to perform. "We got very confused at Noma when we first started having success. I went to cooking school to learn to whip a bernaise, not how to deal with the New York Times in a press conference."
Subscription e-commerce usually charges customers a monthly fee, but most of these subscription services don't ship to Canada, and especially not in the food niche. FoodiePages.ca's team launched its own online marketplace for small, independent Canadian foodmakers last summer offering subscription.. but with a tasty twist.
Torontonians know the El Mocambo as a venue for wicked fun and historic music performances. Soon, it will also be the site of a multi-tiered restaurant headed by one of Canada's most acclaimed chefs. AfterCanadian Music Week, which wraps up on Sunday, Pataran said the El Mo would go through a renovation until it re-opens in the fall with three levels of dining.
The night Beau MacMillan first cooked for Wayne Gretzky, he was the one who was given Hall of Fame treatment. The chef offered some insight into what it was like to be that close to one of Canada's icons last week when he visited Toronto to help promote Scottsdale, Arizona as a travel destination.
We gather in the practice kitchen, a specifically built replica of the competition kitchen in Lyon. Like a sprinter launching out of the blocks, as if to cheat time, Chef Alex Chen heats pans on the induction burners while butchering oxtail and peeling the beef tenderloin...
News that Jonathan Gushue, 41, has been missing since December 31, 2012 is worrisome for anyone who's enjoyed his food, his dedication to Canadian cuisine or his affable spirit. Gushue has elevated Canadian cuisine as much as any other chef in the country.
He may have six renowned restaurants around North America -- including Scarpetta in Toronto's Thompson Hotel -- but there's one grocery store staple Scott Conant can't stop snacking on when he's home...