Anna Olson may be Canada’s baking sweetheart, but she’s also an accomplished savoury chef and one of the country’s most recognizable culinary personalities. Known for her positive, common-sense approach in the kitchen, Anna has spent over two decades on Food Network Canada with popular shows like Bake with Anna Olson and Great Chocolate Showdown.
Anna’s work appears in 12 best-selling cookbooks, including Baking Wisdom, which won Gold at the 2024 Taste Canada Awards. Her next cookbook, Anna Cooks, is set for release in fall 2025.
Anna is a natural choice as this year’s Soirée host. With her deep roots in the Canadian food community, combined with her warmth, charisma and passion for storytelling through food, Anna truly embodies the spirit of Taste Canada. She is set to announce the winners in both English and French, and we’re thrilled to have her leading the celebration as we recognize the authors who are shaping our national food culture.
You’ve spent your career sharing food stories. What first sparked your passion for food writing, and how has that evolved over time?
For me, food has always been about making a connection: connecting with the people I love, the places I’ve been, and the traditions I hold dear. Early in my career as a pastry chef, I started jotting down recipes not just to remember techniques, but to capture those special moments that happened around food. Over time, that evolved into a love for telling the stories behind the recipes, such as who taught me the dish, where the ingredients came from, or the cultural significance behind a method. Food writing allows us to go beyond the plate, and that’s what I find so rewarding.
Canadian cookbooks not only share recipes, but they also capture regional stories, traditions and new ideas. Why do you think celebrating them is essential to our cultural identity?
Canadian cookbooks are like edible time capsules. They reflect our land, our heritage, and the incredibly diverse communities that shape our food culture. Celebrating these cookbooks is essential because they document who we are, where we’ve been, and where we’re going. Whether it’s a Ukrainian grandmother’s pierogi recipe in the Prairies or a fresh take on Indigenous foraging on the West Coast, each cookbook contributes to a shared narrative that’s uniquely Canadian.
Can you share a moment — funny, humbling, or unforgettable — from your kitchen?
Oh, there are so many! But one unforgettable moment was during the filming of an episode of Bake. I was feeling the pressure of a long day and rushed my Swiss Meringue frosting for a chiffon cake. I tried to remain composed as the frosting completely oozed off the cake in slow motion, and we ended up having to start again. While we had a good laugh, it was a humbling reminder that kitchens, whether at home or on set, are places of joy, learning, and a little imperfection.
Why are you excited to host the 2025 Taste Canada Awards? What makes this awards program special?
It’s truly an honour for me. Taste Canada celebrates the incredible talent we have in this country, from seasoned authors to first-time storytellers. What makes it so special is the genuine celebration of our national culinary identity and an opportunity for us to connect as a group. These aren’t just cookbooks, memoirs and more; they’re expressions of culture, resilience, and creativity. As someone who’s both written and read many of these books, I’m thrilled to shine a light on the people who help us cook with more purpose, pride, and passion.
How do you think Canadian cookbooks have changed over the years? Are there trends, voices, or stories you’re especially excited to see more of?
Absolutely, they’ve evolved beautifully. Earlier Canadian cookbooks were often practical collections of recipes, but today, we’re seeing rich storytelling, vibrant photography, and an openness to explore identity through food. I’m especially excited about the emergence of more Indigenous voices and authors from multicultural communities. This expands our understanding of what Canadian cuisine truly is. We’re also seeing a thoughtful turn toward sustainability and seasonality, which is such an important direction.
We’re sure your cookbook shelf is well-stocked, what are some of your favourite titles? Authors?
Oh, that’s a tough one because I treasure so many! One of my earliest Canadian cookbooks was The Harrow Fair Cookbook by the Malcolms—it’s such a heartfelt celebration of community and rural food traditions and it got me excited about cooking when I was a college student. I also turn to Feast by Lindsay Anderson and Dana VanVeller often—it beautifully captures the diversity of Canada coast to coast. And of course, books by Naomi Duguid and Bonnie Stern hold a special place on my shelf for their depth and grace.
You’ve explored so many Canadian ingredients in your cooking and baking. Are there any hidden gems you think deserve more love? What are some of your favourite Canadian ingredients?
There are so many local ingredients that deserve the spotlight! Take Saskatoon berries, for instance. They have such a deep, complex flavour and are absolutely delicious in baking. I also love using garlic scapes—they’re so whimsical looking, but with their mild garlic flavour, are a sign of a tasty summer season to come. And let’s not forget our Canadian cheeses—we produce world-class varieties from coast to coast (plus cheese is my kryptonite). Supporting local producers and exploring these ingredients helps us connect to the land and the people behind the food.
What do you love about Canadian cookbooks and describe their importance in Canadian culture.
Canadian cookbooks are so much more than recipe collections. They’re reflections of who we are. They honour family traditions, celebrate cultural diversity, and often surprise us with regional treasures we didn’t know about. I love that they offer both comfort and discovery. In a country as vast and varied as Canada, cookbooks help us understand each other a little better, one dish, one story, one page at a time. That’s a beautiful thing.
Join us for the 2025 Taste Canada Awards Soirée on November 10th, 2025 at the iconic Fairmont Royal York in Toronto!
