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Grilled Pacific Octopus

Local restaurants aren’t shying away from the glorious monstrosity that is Enteroctopus dofleini. Nor...

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A Short Course On Our City’s Incredible Variety of Japanese Cuisine

In a city with the greatest variety of Japanese food outside of Japan, we separate the hamachi from the chawanmushi to offer a delicious adventure beyond California rolls. Yosh!

By published Sep 2, 2012

Shop With A Chef: Grub's Ling Zheng

Grub's chef-owner Ling Zheng talks Corn

By published Sep 1, 2012

Bar Fly: Fish House Punch

By published Sep 1, 2012

Seven Unexpected Ways to Enjoy Japanese Shiso Leaves

This aromatic mint is so ubiquitous in Japan that it has its own Pepsi flavour, but its true place is in the kitchen, where green (and sometimes red) leaves have a way of turning up in unexpected dishes (and cocktails)

By published Sep 1, 2012

Recipe: Fat Dragon BBQ's Cocktails

Fat Dragon Bar-B-Q imparts a delicious Asian twist on Southern barbecue. Now check out what they've done with two classic cocktails

By published Aug 21, 2012

Five Fabulous Wines to Go

No glass, but plenty of class. These five sippers will feel perfectly at home in the Coleman

By published Aug 8, 2012

Fighting Fire With Fire

Lee Man explores some of the city's spiciest culinary imports, and recommends some foodie fire to beat the summer heat

By published Jul 31, 2012

Benton Brothers Do Lunch

Kerrisdale's go-to specialty cheese shop has added the delightful option of a little (dare we say) meat and bread

By published Jul 23, 2012

Embracing BC Oysters

If you’re going to live on the West Coast, really live on it. Which means embracing oysters, because this summer’s briny marvels are having a moment

By published Jul 17, 2012

Remembering Chef Anthony Sedlak

Beloved local chef and Food Network star dies at age 29

By published Jul 9, 2012

Shop with a Chef: Tableau's Chef MAC

Tableau's Executive Chef Marc-André Choquette gives his tips and tricks for cooking with basil

By published Jul 3, 2012

Recipe: Homemade Barbeque Sauce

When traditional barbecue sauce seems too vanilla, it may be time to add some Filipino flavour.

By published Jun 20, 2012