This Earth Day, learn how to up-cycle your leftovers into new dishes, and reduce food waste!

Want to celebrate Easter with coloured eggs and a game of "egg knocking"? Here's how to boil eggs and make them beautiful with natural dyes.

Just in time for Lunar New Year celebrations, here's a look at chili crisp, the spicy Asian condiment you need now!

Canelés — those little French pastries that are crisply caramelized on the outside and custardy in the middle — are fun to bake.

Cranberry sauce is always part of any turkey dinner but this indigenous fruit is rooted in First nations culture.

Here’s a primer to get you up to speed and in holiday turkey dinner mode, with tips to find the finest big birds for your family feast. The pastured,  heritage breed Orlopp Bronze turkeys at Keating Farm in the Cowichan Valley are premium poultry.   By CINDA CHAVICH   The easiest way to ensure your turkey dinner is a success is by starting with the best raw materials — that is, a fresh local bird — but any turkey will be delicious if you treat it right . With a range of choi

B.C.’s geoduck, sea urchin and sea cucumber are prized in Asia, but local fishers are hoping they catch on more at home, too.

Charitable groups and farmers are working   toward decreasing food waste on all fronts By CINDA CHAVICH With food costs rising and supply...

I asked experts to weigh in on how consumers and chefs can best support our wild BC salmon and coastal communities.

There's a new trend in the food industry — culinary couples at the helm of top bakeries and restaurants, working together to serve the very best Chef Oliver Kienast and sommelier Brooke Fader of Wild Mountain in Sooke are partners in business and life. Words and photos By CINDA CHAVICH They used to be called Mom-and-Pop restaurants — the kind of small, family-run diners that had one partner in the kitchen searing burgers and one out front, running plates and collecting cash.