• Location: Toronto, Canada

We Try New Lay's Canada Chips Flavors: Garlic Caesar, Maple Moose, Grilled Cheese, and Perogy

I agree with Le Savage regarding maple syrup on tourtiere...ridiculous. None of these chips sound appealing to me. Surprised they didn't do a beer flavoured one!

Behind the Scenes: Making Matzo at the Manischewitz Factory

Reading this while eating a piece of matzoh. Oh, the thrill....

Should You Put Salt in Your Coffee? with pepper intrigues me. Have to try that. Thanks @tinybanquetcommittee!

Staff Picks: Our Favorite Halloween Candy

Oh yeah, those toffees with the black cats on the wrappers, and the overly sweet but yummy and inevitable candy corn.

Staff Picks: Our Favorite Halloween Candy

These are all candies you can get all year. My favourite Halloween candy was always Rockets 'cause they were hard to find any other time.

Check Out the 'Food Is the New Rock' Blog and Podcast

Love the site! Especially love the guitar cheese set! Music and food....sigh of happiness.

10 'Just Add X' Foods That Taste Better On Their Own

Icky, icky and again, icky. Mind you, I used to drink Kraft Italian salad dressing on its own, so who am I to ick?

Introducing Serious Fashion: We're Probably Cooler Than You

Lol....Hambone cracked me up...don't think he's a suit and tie kinda guy but he sure looks adorable. Thanks for the laugh.

Snapshots from Prague: 10 Must-Eat Foods

I love your Euro posts...please, may I have some more?

12-Year Old McDonald's Hamburger, Still Looking Good

Who let @jekz through? Take it away, please. :)

Food for Change: 5 Groups Doing Great Work

Btw, it would be great if you could include some Cdn. organizations.

Food for Change: 5 Groups Doing Great Work

I'd like to commend you for taking up your valuable space with something non-profit (in the financial sense only, of course), but so helpful and informative for your readers. I truly appreciate this, thank you.

Fast-Food Fried Fish Sandwiches: Popeyes vs. Burger King vs. McDonald's vs. Wendy's

I agree with Kenji, it's a textural thing. The only fast food I eat.

The fascinating thing was that when I tried one in Amsterdam (only for research, I swear), it was so much fresher, thicker and crispier than any I'd had in N. Amer. They gave away mayo for free but charged for ketchup.

I find these cultural differences are (haha) food for thought.

Buckwheat (NOT the weird kid from Little Rascals...) of my favourites. No one made it like my bubbe. :)
Also, used to love Red RIver cereal, buckwheat based, as much as I hated Cream of Wheat (yuk).

20 Fried Food Recipes for Fat Tuesday

My favourite fried food is what I refer to as a 'Cyprus' sandwich...fried haloumi, bacon, tomato, cucumber, squashed flat and eaten on the beach in Limassol. Sigh.

In Praise of Slivovitz, Eastern European Plum Brandy

Love this post, and betting I'd love slivovitz, having the same Jewish, Eastern Euro. background. Thanks for sharing, I'd never have heard of it otherwise and I cannot tolerate Manischewitz. Love to learn aspects of my culture...especially the food/drink ones.

A Sandwich a Day: Smoked Meat from Schwartz's in Montreal

Schwartz's...oh, the days of my childhood!

How to Find the Best Food in a Foreign City, According to Anthony Bourdain

Not that I've ever been, but I find the following site, based in Malaysia, fascinating:

I call shenanigans!

Oh my, what a heavy topic. You need to think bigger. People react that way for a reason (usually). Repressed memories play all kinds of tricks on the body. I can think of many reasons this woman could be so ill.
I don't think all food issues are so serious and some people are just full of it, but it's really hard to judge when you haven't been there.
Btw, I DO feel bad for her kids.

Food myths

@starry...I'm sure your sister wished for hair like yours. I have big, curly hair and when I was a teen I longed for the 'barbie' look.
Food myth....of course there's the wish-bone of the turkey. Oh, and the one that Carnation Instant Breakfast is actually good for you.

The Kugel? Is it for breakfast or dessert?

Noodle kugel, potato kugel, sweet kugel, savory kugel...go with the flow, eat it when you feel like it (required at Jewish holiday meals). :)

What Are Your Soda Alternatives?

Orangina? Personally, I hate all artificial sweeteners, they leave a horrid taste in my mouth. My favourite will always be water but iced tea or coffee is good.

Soda: The Dubious History (And Great Flavor) of Vernors Ginger Ale

Vernors is a Toronto deli staple. I have many friends who will not eat a sandwich without it.

The Simpsons: The Food Wife

Loved it but realized Gordon Ramsay cannot act. That was pretty funny. The Simpsons almost always rocks!

Would You Try These Extreme Coffee Creamers?

Just half and half for me, please. Those fake things are icky to me. Put me in a situation with no alternatives, I'd settle for the basic, non-flavoured one or drink it black.

Niter Kibbeh

Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there are Ethiopian cooks;... More

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food--there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. To the center she adds a subtly fragrant and fluffy ricotta, egg, and saffron filling that puffs and browns over a long slow roasting time. Drizzled atop is a brilliant mixture of lemon juice, dried mint, and grape seed oil that permeates the delicate leaves a reduced sauce in the pan perfect for greedy dipping and slurping. More

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. It's made by cooking spicy green chiles (I use Thai bird chiles, you can use serranos or jalapeños if you prefer) along with onion, garlic, ginger, cilantro stems and red peppers. The key to great flavor development is to cook down the aromatics in oil until almost all the moisture is driven from them and they become sticky and begin to brown. To this flavorful base, a few spices are added (hot paprika, cumin, coriander, and turmeric), along with chopped tomatoes. More

Chickpea Salad with Cumin Vinaigrette

The real story here is the cumin vinaigrette which is laced into every bite of this salad. It's a heady combination of toasted cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil and red wine vinegar. It's a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. More

Provençal White Bean Dip

While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt. More

Chickpea, Coconut, and Cashew Curry

When I'm saying to myself, "What would my wife want for dinner?," the answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. This 30-minute curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews. More

Maple Baked Beans

As with many recipes, the secret ingredient to world-changing baked beans is pork. Good quality, salty, cured, fatty pork will make you look down on the ketchupy, mushy baked beans of your past and look forward to years of tinkering with this recipe until you finally reach your own bean nirvanna. More