High/Low Articles

Following is a selection of High/Low articles from our recent issues If you can't find what you're looking for, please visit Subscriber Services to order a back issue from the past two years.

The Veal DealHigh/Low: The Veal Deal

With all the buzz in Toronto’s restaurant scene, it can be easy to forget that great food can come at a great price. We compare cost and flavour in our search for schnitzel that really schmecks By Rob Mifsud
Published: March 2008

Wild at HeartHigh/Low: Wild at Heart

The offal truth about anticuchos By Rob Mifsud
Published: January 2008

SplitsvilleHigh/Low: Splitsville

The Eliza Doolittle of desserts meets its Henry Higgins By Claire Tansey
Published: September 2007

Snail's PaceHigh/Low: Snail's Pace

A (very) slow food classic gets a makeover By Charles Oberdorf
Published: March 2007

Corn StarsHigh/Low: Corn Stars

Two very different takes on a finger food classic By Charles Oberdorf
Published: January 2007

Old FlameHigh/Low: Old Flame

A boozy tradition meets its Caribbean match By Amy Rosen
Published: December 2006

The Chou FitsHigh/Low: The Chou Fits

Who knew that brussels sprouts could be so good? By Claire Tansey
Published: October 2006

True BlueHigh/Low: True Blue

Bakers go wild with native berries By Amy Rosen
Published: August 2006

One Fish, Two FishHigh/Low: One Fish, Two Fish

How to batter up a tradition By Charles Oberdorf
Published: July 2006

Chips in the NightHigh/Low: Chips in the Night

A micro-cuisine master rethinks nachos By Amy Rosen
Published: June 2006

Vintage RollsHigh/Low: Vintage Rolls

Variations on the thousand-year-old wrap By Bruce Geddes
Published: May 2006

Scallop's EdgeHigh/Low: Scallop's Edge

With bacon or pancetta—sweet, soft, smoky, sublime By Bruce Geddes
Published: April 2006