If you attended the CRFA Show back in March, you might have seen Toronto chef Mark McEwan make is incredible mashed potatoes live in front of a curious — and hungry — crowd. If you missed the show, like, say, because you were on your honeymoon or in labour or signing the lease on your new

When he’s not crafting brilliant, fizzy insights for the next installment of Behind Bars, Rob Montgomery rules as Executive Bar Chef at Vertical in Toronto. While we don’t have video footage of Rob in action - yet - we did find this behind-the-kitchen-door time lapse video showing lunch service at Vertical. The high-speed plating at

Ever wonder what a really great food and drink website looks like? We’ll exclude our own lovely site from the list since it’s not strictly about food and drink (you, on the other hand, should check it out). After you’ve toodled around our site for a bit, you might also want to see what the design gurus

According to data released today by Statistics Canada, beer is still the #1 choice for Canadians when it comes to beverage alcohol — but wine consumption is growing at a faster pace. Some more tasty sips from today’s release: Canada’s beer and liquor stores and agencies sold more than $18 billion worth of alcoholic beverages in the

A note to readers: now that our lead writer has stepped out from the comfortable shadow of obscurity, we’ll be switching over to first-person pronouns. We’ll see how that goes. In the vast sea of excellent Canadian food blogs, there are three that we I make sure to visit on a regular basis: Gremolata bills

I love technology. Even though it’s been nearly a decade since I pitched story ideas to itbusiness.ca, I still check out the site, because I know I’ll read something there that registers on my neat-o-meter. So it was pretty neat-o to see this story, posted yesterday: How cool technologies help fast food move even faster. The

A menu says so much about your restaurant, which is why the importance of proofreading can’t be underestimated. But the challenge doesn’t stop there — according to a study set to appear in the October issue of Psychological Science, even small changes in menu fonts “can significantly alter people’s perceptions of dishes’ complexity

I once knew a guy who knew a guy who had an odd food rule. It went something like, “No hot drinks / No cold meats.” Now, I’m a very tolerant sort who doesn’t like to criticize the food preferences of others — with one sole exception that I’ll write about soon —

I’ve started writing some things over at associatedcontent.com under the pseudonym of Nibbles Gigglefoot.  It’s light reading if you have a minute, and your page view of my articles at ac could help add up to a slow trickle of extra income for me and mine.  So, if you’ve got a moment, do a brother

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