Place all ingredients in a medium pot over medium heat. Cook until maple syrup is completely incorporated and the liquid is hot, but not boiling. Keep warm on stove until ready to serve.

Yesterday, the B.C. Lions announced the tragic passing of former offensive lineman and MasterChef Canada Season 2 alum Jon Hameister-Ries at the age of 37. Following a successful seven-year football ...

Spirit of choice: Black Fox Gin #7- from Black Fox Farm and Distillery in Saskatoon, with just a hint of cucumber making it extremely refreshing! Secret Caesar ingredient or technique: It may sound ...

Distilled in small batches in Rimouski, St. Laurent Gin is an herbacious, all-natural hand-crafted gin that takes inspiration from the boreal forrest. After a steam infusion of exotic spices in a ...

I’m not sure this qualifies as an “old-guard” restaurant, seeing as it opened in 2017, but the pandemic’s way of skewing time makes Bar Kismet feel like it’s been part of the city’s food scene for ...

After Biscuits and Bars Week brought out the best in some bakers during last week’s episode, the arrival of Bread Week brings with it a new opportunity for those who fell short to rise to the occasion ...

From a cool contemporary Peruvian spot in Vancouver and a French-Asian fusion wine bar in Calgary all the way over to a full-female owned-and-operated concept in downtown Halifax, 30 restaurants from ...

With the impending 100th anniversary of Calgary Stampede's pancake breakfast tradition, there is only one thing that could overshadow the iconic A.M. meal format during its centennial: a truly epic ...

Said to have been invented in Winnipeg in the early 1980s, and a spin on a White Russian, a traditional Paralyzer consists of vodka, coffee liqueur, cola, and cream.It's smooth and sweet, and has a ...

With no shortage of coverage or controversy surrounding Canada’s incoming nutritional label mandates—most of which came from the Canadian cattle industry and Consertative politicians—Health Canada ...

"They have created such a positive and creative work environment here," says Robins. "Changing the menu every week is a challenge as a chef, but there is constant input and inspiration coming from all ...

Didn't it feel like an eternity for White Claw to come to Canada? Since its arrival in our country this spring, many liquor stores have had trouble keeping the crushable, naturally flavoured ...