FOOD Archives - DINE Magazine

How to Make A Vegan Entrée Salad That Sustains and Satisfies

Salads can be made ahead of time and taken almost anywhere. With such flexibility and portability, it’s no wonder why salads are such a popular choice for a quick lunch or dinner. However, without a...
eat-local-whats-in-season

Eat Local: What’s In Season This Month?

Do you make the conscious effort to shop for locally-grown produce? If not, it's the season to start! Consulting your province’s produce availability guide is a great way to learn more about what is...
White cake with pink flowers on top.

Try These Tips on Using Edible Flowers for Cakes

Flowers add a lovely touch to anything–even cakes. Edible flowers are an easy way to give cakes a unique look and with an added dimension of flavour. Many types of flowers are edible, but...
King Cole Duck

Duck Feast From King Cole Ducks

From egg to plate Ontario ducks are hatching exciting dining trends. It seems that this flavourful bird, once a super niche product, is now fast becoming the most versatile and popular protein in Ontario. From...
King Edward Hotel Afternoon Tea

Afternoon Tea for Kids at the Omni King Edward Hotel

Afternoon Tea has evolved since it’s British inception. In the 1830’s and 40’s women were not welcome in coffee houses, so their social forum revolved around tea accompanied by a light meal of finger...
La Fenice

Where To DINE Now: La Fenice

Close your eyes and you’ll think you’re in Italy. In our fickle dining society, a downtown restaurant that is still a living, breathing entity after 35 years is almost as rare as world peace....
Vancouver Fast Food

The Best Healthy Fast Food in Vancouver

In Vancouver we pride ourselves on active lifestyles. We view fast food as non-healthy. We seek dining spots that won't take too much time to prepare our meals, but will provide healthy alternatives. Whether we're...
Claire Li (centre) at the Chefs for Ocean talk in Vancouver.

Aquaculture 101: A Crash Course in Farmed Seafood

At a recent Chefs for Oceans talk on aquaculture, organized by Ocean Wise Executive Chef Ned Bell, I presented a primer on farmed seafood. This event was geared towards chefs wanting to know more...
Bagels

The Difference Between Montreal and New York Bagels

The battle of the bagels spans decades, with native Montrealers and New Yorkers respectively refusing to budge over the belief that their bagel is superior. Though I didn’t grow up in a household where...

The Story of Sushi: An Unlikely Saga of Raw Fish and Rice

Are you curious how avocados made their way into the sushi roll or how sushi came to exist in the first place? Inca uniquely told tale that blends facts in with a fictional style...

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