Vancouver Magazine

Shop with a Chef: Nathan Guggenheimer, DB Bistro Moderne

DB Bistro Moderne's chef de cuisine Nathan Guggenheimer shares his love for Haida Gwaii chanterelle mushrooms

By Mike Green

The Cacao Bean's Journey To Chocolate

How the cacao makes its way from being a humble bean to becoming a luxurious piece of chocolate

The Perfect Sazerac

An easy recipe for a sexy Sazerac

By Neal McLennan

Chanterelle and Snapper 'en papillote'

An aromatic recipe of snapper, chanterelle mushrooms, and butter from chef Nathan Guggenheimer of DB Bistro. It doesn't get any better than this

Wendy Boys: How To Become A Top Pastry Chef

Wendy Boys—consultant, chocolatier, and entrepreneur—on how she went from the kitchens of rural Alberta to becoming a top pastry chef

A Few Of Our Chefs' Favourite Pantry Items

Some pantry must-haves to make the perfect dessert. Five pastry chefs talk about a few of their favourite things

By Joie Alvaro Kent

In Season: Raspberries

CinCin’s pastry chef, Thierry Busset, talks raspberries

By Mike Green

Vancouver's Best Takeout

There’s something uniquely summery and satisfying about a meal that travels—to the beach, to the park, even to your own backyard. And whether it’s deliciously sloppy or just-so gourmet, great takeout can be found in some unexpected places

By Mike Green and the Editors

Craft Beer for Canada Day

Leave the watery lagers to the lugheads. Show your patriotic pride with these full-flavoured, local craft brews made for long weekend, backyard sipping

By Mike Green

Championship Barbecue Rub (AKA Bob's Rub)

Look no further than this recipe for the perfectly balanced BBQ meat rub

Maple-Bourbon Sauce

A delicious BBQ sauce from one of BC's expert grillers

Grilled Romaine Salad with Smoked Tomato, Onion and Garlic Dressing

Savoury sauce and grilled lettuce make this salad recipe from House of Q a great BBQ side dish