We visit San Antonio, one of the fastest growing cities in the US, to find out how chef-entrepreneurs are replacing the city’s tacos-and-brisket reputation.

STK’s take on this classic dish brings quality beef from Ontario to the forefront of this salty and creamy tartare with truffle toast to finish.

Muskoka Brewery joins forces with Kawartha Dairy ice cream to create the milkshake IPA of our cottage country dreams.

Wrap your fork in the noodles from these five top spots and you’ll forget that summer is months away.

Several popular restaurants closed in the city last year. We investigate to find out if it's just rising rents or something more complicated.

Michelin-trained chef Zachary Barnes is bringing upscale dining in a laid-back setting at King West's new French-inspired restaurant.

This roomy food processor chops, shreds, slices and cuts your food prep time in half.

Rosalinda is bringing vegan Mexican to downtown Toronto. We share a recipe from their low-octane cocktail programme.

We head underground to find the best eats from Toronto’s labyrinthine PATH; from fair trade coffee under the Eaton Centre to Italian cookies at Union.

Melitta – innovators of the pour-over method and the #1 coffee filter in the world – are in pursuit of a richer, smoother and better-tasting cup of java.