Hit the ’nog and let the city’s best bakers do dessert
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’Wich Craft: how the city’s ice cream sandwiches stack up
(Image: Christopher Stevenson)
Ice cream sandwiches have become the city’s chicest sugar rush, proving there’s no junk food too humble for the gourmet treatment
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Food Porn: the city’s most beautiful cupcakes
Fancy cupcakes came roaring onto the culinary stage in 2005. Many dismissed them as the second-worst Sex in the City trend (the worst was name necklaces), but thanks to the creativity of Toronto’s baker-artists, these little treats have evolved from flashes in the pan to café standards. Meticulously constructed versions are now regularly found at wedding receptions, TIFF shindigs and bachelor parties. Here, eleven gorgeous and delectable examples that show how this childhood favourite has moved to the adult table.
Gourmet magazine editor Ruth Reichl talks about her mother, her serotonin and the brown bananas in her freezer
The prolific Ruth Reichl (Photo by Brigitte Lacombe)
“I’ve always thought that privacy is overrated,” says avant-garde epicure and Gourmet magazine editor Ruth Reichl. She is talking to the Globe and Mail‘s restaurant critic, Joanne Kates, about her most recent book (Not Becoming My Mother and Other Things She Taught Me Along the Way), but we start to wonder if she’s actually referring to Kates, who is wearing a plumed mask to preserve her critical anonymity. Reichl, who long ago shed her comical critic-incognito getups, is boldly baring all.
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