Despite building a sizable cult following throughout its 13-year history, Toronto-based synth-rock quartet TWRP has been experiencing something of a golden era in recent years. Originally based out of ...

Yesterday, the B.C. Lions announced the tragic passing of former offensive lineman and MasterChef Canada Season 2 alum Jon Hameister-Ries at the age of 37. Following a successful seven-year football ...

All things considered, it's not looking good for the once-popular series at the moment. Let's call it "shelved" for now. With that said, taking a few years off can also lead to an exciting revamp.

Preheat your oven to 425°F (220°C), with the rack in the centre position. In a large pot on medium heat, melt the butter. Sauté the onion and garlic, stirring often, for 4 minutes. Add the mushrooms ...

Despite falling just short of reaching the MasterChef Canada Season 4 finale, Edmonton’s Mai Nguyen quite clearly demonstrated both the passion and the skillset of a professional caliber chef.

Place all ingredients in a medium pot over medium heat. Cook until maple syrup is completely incorporated and the liquid is hot, but not boiling. Keep warm on stove until ready to serve.

"Being in London has been an eye opener so far. You really have to think outside the box here and I really threw myself into a culinary scene that was unfamiliar," says the chef. "Kitchen terminology ...

Preheat the oven to 425°F and line a baking sheet with parchment paper. Finely dice the green pepper, onion, garlic, parsley, cilantro, and mint. Place in a large mixing bowl along with the beef, ...

While I didn't mind the garlic-butter-brushed hot dog bun here, it was only lightly baked and not toasted like usual. As well, the lobster meat tasted like it was tossed in store-bought caesar ...

Ask anyone in the restaurant industry in Winnipeg and they'll tell you that deer + almond chef de cuisine Emily Butcher is a force to be reckoned with. A graduate of Vancouver Community College's ...

Have you ever stared at a menu and not know what the heck it was spelling out? From confit to sous vide, many culinary terms are rooted in French and have little meaning to those unfamiliar with the ...

At its base, pickle juice is a mixture of salt, water, vinegar and, oftentimes, a myriad of spices and garlic. All of this makes your lingering pickle juice or brine a flavour bomb just waiting to be ...