Features
Our Daily Bread
Slow rise magic | Mary Bailey
The Love Connection
Food for the senses | Liana Robberecht
Rice
Glorious, practical rice | Mary Bailey
Saké To Me
All about premium saké | Chris Maybroda
Departments
Dish
Gastronomic happenings around town
Beer Guy
Reinheitsgebot rules | Peter Bailey
The Lunch Lady
How to roast a chicken and why | Cindy Lazarenko
In Season
Soup: the perfect comfort food
Wine Maven
Mary Bailey
The Proust Culinary Questionnaire
Chef Paul Shufelt, Edmonton Gold Medal Plates winner
Feeding People
Cinnamon buns by the roasterful | Jan Hostyn
Kitchen Sink
What’s new and notable
According to Judy
Still cooking | Judy Schultz