Food

TORONTO — Squid-ink Korean corndogs, 60-centimetre long tacos and ketchup and mustard ice cream are just a few of the new wacky foods fairgoers can gorge on at this year's Canadian National Exhibition, as the 18-day event returns to Toronto after a t

There is little debate that the sandwich is the mainstay of most kids’ lunches; two slices of bread with anything they might consume layered in between.

For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried out.

Enjoy the last few days of summer with a picnic outside in the sun. Just pack your mat and hat, and leave the food prep to the professionals — here are five spots in New West where you can order a picnic bundle.

Weeknight ease married to plump texture and briny sweetness. It’s why shrimp is one of our staple go-to dinner solutions. Simply stir-fry a few aromatics and spices until fragrant, toss in the shrimp, and dinner is on the table in 20 minutes.

Sarah Hamilton spent a recent Wednesday afternoon busily cutting fresh rhubarb in the basement of Sacred Heart Cathedral in Whitehorse. Beside her was Fiona McTaggart, equally hard at work preparing a batch of doughnuts.

Is flash mob still a thing? Turns out it is — a group of food enthusiasts plans to organize a surprise gathering at a different New Westminster-based small business every month. Their first ‘dessert and coffee flash mob’ was at Coming Home café on Sixth Street.

The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn. Naturally sweet kernels are in delicious balance with a savory mix of vegetables and crawfish.

This article was originally published on The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts. Disclosure information is available on the original site. ___ Authors: Eugene Y.

Paul Hollywood uses bread flour in his scones, which might seem surprising, but it’s a popular choice in professional kitchens because the high protein content gives the scones a boost.