Best Drinks
The best picks from the city's beverage lists
Published: April 2009
Sasha Chapman
Articles on torontolife.com written by Sasha Chapman.
Enriched and Famous
The runaway success of omega-3 eggs triggered an avalanche of fortified foods—juice, yogurt, bread, chocolate—on grocery store shelves. Are they a panacea for the modern diet or purely a marketing ploy?
Published: February 2010
Pots of Gold
Praise the Lard
After decades on the culinary blacklist, lard needs a
PR make-over. Here goes: it’s good for you and it tastes great. What’s not to love?
Published: January 2009
Return of the TV Dinner
Prepared and frozen foods are the fastest growing aisles at the supermarket.
A story about how grocery stores turned into takeout restaurants
Published: December 2009
The New Gourmets
They’re ordering octopus, having Iron Chef–themed
birthday parties and learning their multiplication tables with edamame. Gastro-kids are the latest parental
status symbol
Published: May 2009
Cash Cows
A Lot of Dough
Allah Mode
From hot dog vendors to health food stores, halal
is suddenly everywhere. It’s the latest twist in the story
of ethical meat, and secular diners are eating it up
Published: November 2008
As the World Churns
Catch-22
Despite our current obsession with all things fresh and local, it’s easier to find tilapia in Toronto than
Lake Ontario perch. Here’s why
Published: August 2008
In a Froth
Tasting notes. Single-estate beans. Like it or not, coffee has become the new wine
Published: April 2008
Milk Bandits
Sweet milk, tangy butter, gorgeous cheese—the best dairy is illegal. Why are regulators deciding what we eat?
Published: May 2008
Parlour Games
Marc Thuet launches a relaxed (but still totally Euro-centric) neighbourhood joint
Published: April 2008
Sweets Hereafter
Sales of confections remain strong even when the economy tanks. Chris McDonald figures now is the perfect time to open an haute dessert shop
Published: September 2008
The $250 Garnish
The pricier white truffles get, the more people covet them. Inside the mysterious, fraud-plagued world of a fancy-pants fungus
Published: December 2008
Toronto’s Meat Revolution
With Cowbell and the Healthy Butcher, T.O.’s meat eaters can be just as smug as vegetarians
Published: March 2008
Sitting Ducks
Chefs prize it and diners crave it, but entire countries
have banned it. Is foie gras really so wrong? There was only one way to find out
Published: January 2007
Culture Club
It's not easy making cheese. Dairy cops put up bureaucratic roadblocks aplenty, but local artisans are finding their way to the curd
Published: June 2006
Curry Favours
High Steaks
Before industrial feedlots came along, we used to raise cattle on good old-fashioned grass. Those old-timers were on to something
Published: August 2006
Hot Tips
Cheap imports have made asparagus a year-round staple. But nothing beats the taste of local stalks
Published: May 2006
King of the Mill
Most cooks use pepper only
as an afterthought. They don’t
know what they’re missing
Published: October 2006
Nice Rack
If you don't like lamb, you haven't tasted milk-fed. It's as sweet and tender as the first shoots of spring
Published: April 2006
Roe Trip
Unless you like your sturgeon eggs poached, you really should switch to non-Caspian caviar. The good news: the wild Canadian variety is almost as delish
Published: January 2006
Shell Game
Two West Coast shellfish farmers strike gold with honey mussels
Published: September 2006
Strange Fruit
What do you get when you cross a plum with an apricot? No joke, the Pluot is one of the sweetest, juiciest bites of summer
Published: July 2006
Sweetest Thing
Move over, Aunt Jemima. Maple syrup is the real elixir of spring
Published: March 2006
The Big Cheese
Fatos Pristine transformed his father’s tiny convenience store into the city’s most influential gourmet shop. The Cheese Boutique is where chefs play hooky
Published: September 2006
Spice World
Canada's most acclaimed cookbook writers on their almost accidental success
Published: November 2005
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