Cool Yule
Christmas is one month away as of today. I’m stunned, to be honest. I really can’t believe that the year is almost over (life is moving so fast that I almost feel like it’s flashing before my eyes!) Given the symmetry of the date, I’ve chosen today to launch my holiday gift guide series that I’m calling Cool Yu

Topline Trends Tuesday: Ramen
Photo credit: http://www.japundit.com/tag/robots For most North Americans the word ramen is synonymous with super salty, MSG-laced cups of noodles eaten in funky smelling dorm rooms, but that perception is changing. In cities such as Toronto and Vancouver, ramen restaurants that treat these convenient noodles with care and re

Arils. My new food word
One of the things I love best about being in a food-focused profession is that there’s always something new to learn. But new food terms – unless they’re from other cultures – aren’t that plentiful at this point in my career. And, even if I don’t know a particular term, chances that Amy or

Weekend Party Trick: 60-second appetizer
The challenge: make a great looking appetizer that tastes fantastic in less time than it takes to wiggle into your party clothes. The solution: Fruit and Nut topped Camembert 1 wheel Camembert or Brie cheese Liquid h

French onion soup
Every where I turned last week I ran into French onion soup: commercials, blogs, cookbooks. It almost seemed surreal but certainly not bad. For me, French onion soup has a retro appeal that’s hard to beat. When made well, it’s a rich, full-flavoured broth that begs tender, sweet