Taste Canada
Red Peppercorn Lamb Salad
This colourful salad is brimming with fresh Ontario fruit and vegetables. It’s then finished with a generous serving of Ontario Lamb, cooked to a melt in your mouth medium rare.
Pan-Fried Pickerel Over Roasted Summer Veggies
Courtesy of Ontario Commercial Fisheries’ Association and Love Local Food. This Ontario fresh water fish is pan-fried to perfection in butter and a sprinkle of salt. Serve with garlicy roasted veggies for a quick summer meal.
12 holiday recipes from our food blog winners
If you’re looking for holiday recipes to impress your friends and family, we’ve got just the ones you need to make right now. They’re the best of the best from this year’s Taste Canada Award-winning food bloggers, and we’re so excited to share them with you.
5 ways food writing has changed over the past 20 years
We’ve spent two decades documenting and celebrating this country’s best culinary writing. The changes in how we cook, talk, and write about food over the past 20 years has been phenomenal.
Taste Canada Awards Gala 2017
Celebrating its 20th year, Taste Canada Awards / Les Lauréats des Saveurs du Canada has announced the winners of Canada’s only culinary writing awards. In total, 24 Gold and Silver awards were handed out to authors of culinary books and food blogs at the Gala at the Ritz-Carlton Toronto Hotel hosted by Food Network Canada’s Noah Cappe.
Cooks the Books 2017
Cooks the Books 2017 is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. Taste Canada Cooks the Books is presented in partnership with the Alberta Canola Producers Commission and sponsored by Summer Fresh and RICARDO Cuisine.
10 recipes to make right now from Canada’s top food bloggers
Fall is a great season for food lovers. It’s a time to embrace comfort foods and the earthy, sweet flavours of apples and root vegetables.
Tiramisu Crêpe Cake
This take on tiramisu is made with layers of crêpes and a rich espresso mascarpone filling to create an eye-catching brunch item or dessert that will wow any crowd.
Soy Stained Devilled Eggs and Dungeness Crab
Chef Trevor Bird always has an interesting take on classics! This creative and easy way to prepare and serve deviled eggs will impress your guests for sure!
Inspired to Taste Canada 2017
Taste Canada Awards teamed up again this year with Hudson’s Bay to present Inspired to Taste Canada to celebrate Canadian culinary writing by showcasing the talents of Canadian cookbook authors, and this time we took the celebration across the country. Three events featured six cookbooks and their seven authors and all included cooking demos, samples, a meet & greet with the authors, sponsors’ product demonstrations and a whole lot of fun.