Piquette is a French tradition that's coming to wineries in Canada — a way to reduce waste while making a light, natural and low ABV sipper.

The road to Tofino has reopened after recent closures due to forest fires — time to visit the wild beaches to photograph, forage and feast.

A real delicacy – with a premium price tag – the wild spot prawn is a unique species, found only in west coast waters.

On a farm near Abbotsford, Avtar Dhillon is producing British Columbia's first commercial saffron crop — the world's most expensive spice.

Long before we learned to love corn, indigenous people were cultivating corn from Peru and Mexico to Canada.

Love them or hate them, wild Himalayan blackberries are part of the west coast landscape and a food delicious for free foraging in BC.

From crudo to ceviche and aguachile, 'cooking' seafood with citrus is a traditional way to beat the heat.

Studying sturgeon and land-based fish farming at the International Centre for Sturgeon Studies at Vancouver Island University. And caviar!

Eating the world’s rudest clam - the giant geoduck clam’s grotesque appearance may rob it of its rightful place as king of the sea.

There are many local artisans making frozen pizza in Victoria — here's a look at the new take-and-bake pizza trend.