Taste

Back away from that flat-pack of frozen patties. On these warm spring evenings, aspire to a better burger.

Forsake the barn; take to the lake. Duck eggs are a delicious, protein-packed alternative to traditional free-range.

Jane Cornborough, sous-chef at L’Abattoir, did stages in New York before collaborating with Robert Belcham at Fuel/Refuel. Mark Taylor has opened a string of wine-friendly restaurants, including his current South Granville spot, Siena. Look for a collab with Biercraft at UBC come summer

Professional kitchens used to be almost exclusively the domain of men. These two chef/restaurateurs have witnessed -- and played a part in -- the retreat of that norm.

His restaurants Raincity Grill, C, and Nu, Harry Kambolis played an incalculable role in the evolution of Vancouver dining. Now they’re all gone, and no one has even stepped up to offer a eulogy. Where did it all go wrong?

Controversial it may be, but off-Main’s recent culinary gentrification has wrought some delicious new attractions.