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Culinary Student Creations

  • 2025 Cooks the Books presented by Canadian Beef – Assiniboine College

    February 10, 2026
  • 2025 Cooks the Books presented by Canadian Beef – New Brunswick Community College

    February 10, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Vancouver Community College

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team 2 Thompson Rivers University

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team 1 Thompson Rivers University

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team George Brown College

    January 12, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team Durham College

    January 12, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team Culinary Institute of Canada

    January 12, 2026
  • 2024 Cooks the Books presented by Canadian Beef – Team Top NAIT

    March 3, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team Top Toques

    February 24, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team Georgian College

    February 17, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team George Brown College

    January 28, 2025
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🌱 Asparagus season is here in Canada! 🌱⁠ ⁠ From cr 🌱 Asparagus season is here in Canada! 🌱⁠
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From crisp green, sweet purple, to delicate white, Canadian asparagus is a chef’s springtime muse. Grown locally & packed with nutrients, it adds delicious taste and vibrant colour to your stories and plates. ⁠
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Get seasonal buying tips, storage hacks, and prep ideas from Canadian Food Focus – perfect inspiration for your next recipe reel or blog post! (@cdnfoodfocus)⁠
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Tap the link in bio to explore more and tell us: How are you featuring asparagus this season? ⁠
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Up next in Lactalis Canada Foodservice’s Spring Me Up next in Lactalis Canada Foodservice’s Spring Menu Series: Stuffed Zucchini Rolls with Galbani Professionale Premio Mozzarella and Scallion Pesto 🌿 (@lactaliscanadafoodservice)⁠
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Thin ribbons of zucchini wrapped around Galbani Professionale Premio Mozzarella and finished with a scallion pesto create a light, fresh dish with a creamy, savoury centre. Super easy to plate, these rolls are ideal as a starter or vegetarian feature.⁠
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Galbani Professionale Premio Pizza Mozzarella is known for delivering a delectable journey from start to finish every time it's used. This creamy, buttery Pizza Mozzarella is prized amongst award-winning chefs for its rich flavour. Let Galbani Professionale help you bring out the best in your signature pizzas and Italian dishes. ⁠
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Save for inspo or get the recipe through the link in our bio. 👉⁠
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Link to include: https://www.lactalisfoodservice.ca/en/our-recipes/zucchini-rolls-with-stuffed-mozzarella-and-scallion-pesto/⁠
🍁 🇨🇦 Happy Canada Day from Taste Canada! ⁠ ⁠ Today 🍁 🇨🇦 Happy Canada Day from Taste Canada! ⁠
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Today, we're celebrating the stories, flavours and traditions that make Canada's culinary landscape so rich and diverse from coast to coast to coast.⁠
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We are proud to champion the culinary writers, chefs, photographers, farmers, producers and industry partners whose passion for Canada's culinary culture helps to enlighten, teach and inspire. Together, they tell the story of Canada through every recipe, ingredient and meal shared.⁠
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Looking for inspiration to celebrate? Explore the Taste Canada Recipe Library at the link in our bio and find recipes from award-winning and shortlisted Canadian culinary books that showcase the incredible diversity of our country's cuisines.⁠
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However you celebrate today, we hope there's something delicious on your table.⁠
Taste Canada is delighted to announce the appointm Taste Canada is delighted to announce the appointment of Crystal MacGregor as Taste Canada's new Chair of the Board of Directors. ⁠(@cmacgregor)

With more than 20 years of leadership experience in Canada's food industry, Crystal is a champion of Canadian culinary culture. As Director of Communications and Marketing with Food Island Partnership and through her own consulting practice, she is dedicated to sharing the stories, people and products that shape Canada's vibrant food landscape.⁠
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"As Board Chair," Crystal shares, "I am looking forward to working alongside fellow directors, staff, authors, publishers, culinary professionals and partners to champion Canadian food writing, elevate diverse voices and strengthen Taste Canada’s impact across the country."⁠
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As we welcome Crystal into this exciting new role, we also extend our sincere gratitude to outgoing Board Chair Christine Couvelier for her dedication, guidance and contributions to Taste Canada. Her leadership has helped shape and strengthen the organization, and we thank her for the lasting impact she has made.⁠
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To learn more about Taste Canada, tap the link in our bio.
Save the Date!⁠ ⁠ We are excited to announce that Save the Date!⁠
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We are excited to announce that the inaugural Taste Canada Literary Festival will launch June 18–20, 2027, at the iconic Canadian Museum of Immigration at Pier 21 in Halifax, Nova Scotia. (@pier21_quai21)⁠
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This event will bring together culinary writers, chefs, publishers, food lovers and industry leaders from across the country for thought-provoking panels, live demos, engaging workshops and so much more. Together, we'll celebrate the stories, people and flavours that define Canada's rich and diverse food culture.⁠
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If you're interested in being part of this landmark event, comment below! And stay tuned for more exciting details, including opportunities for presenters, panelists, sponsors, exhibitors and more.
Présentation des finalistes des Prix Saveurs du Ca Présentation des finalistes des Prix Saveurs du Canada 2026 dans la catégorie Livres de cuisine régionale et culturelle, catégorie langue française :⁠
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📖 Ayiti : Histoires de chefs - 55 recettes haïtiennes par Carla Beauvais, Les Éditions de l'Homme (@carlabeauvais @leseditionsdelhomme)⁠
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📖 FANM FÒ : Hommage aux femmes de ma vie - Récits et recettes par Varda Etienne, Éditions Cardinal (vardaetienne @editionscardinal)⁠
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📖 Moccione : Histoires et recettes de notre petit resto italien par Luca Cianciulli et Maxime Landry, Éditions Cardinal (@moccione.restaurant @editionscardinal)⁠
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📖 Nostalgies : 100 desserts rétro revisités par Antoine Goulet et Philippe Dickey, Les Éditions de l'Homme (@antoine_gt @sweetestphil⁠ @leseditionsdelhomme)⁠ ⁠
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Cliquez sur le lien dans notre bio pour voir la liste complète!⁠
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To connect, inspire and celebrate Canadians through food and stories rooted in tradition, diversity and community.

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