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How science and innovation can strengthen global food systems

This article was originally published on The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts. Disclosure information is available on the original site.
Weeknight paprika-cumin chicken evokes Moroccan grilling

Weeknight paprika-cumin chicken evokes Moroccan grilling

In Morocco, djej mechoui simply means grilled chicken, but the aroma coming off it makes clear that it is so much more.
Column: Going Haywire with big and bold

Column: Going Haywire with big and bold

Three wines from an innovative Okanagan winery.

The food systems that will feed Mars are set to transform food on Earth

This article was originally published on The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts. Disclosure information is available on the original site.
Brighten up winter cooking with citrus, from juice to zest

Brighten up winter cooking with citrus, from juice to zest

Citrus fruits are a staple in my house 365 days a year, but I appreciate these fruits the most during the colder months. Other fruits are in scarcer supply in the winter, which is the peak season for citrus.
India meets East Africa in 1-skillet curried salmon filets

India meets East Africa in 1-skillet curried salmon filets

For centuries, the channel of ocean running between Mozambique and Madagascar provided passage and port to ships during the height of the spice trade.
Lunar New Year: The art of dragon’s beard candy

Lunar New Year: The art of dragon’s beard candy

Dragon's beard candy is an "exhausting" process, says Kam Ng.
Column: A wine to reinforce your New Year’s resolution

Column: A wine to reinforce your New Year’s resolution

A low-alcohol wine recommendation and ice wines to celebrate Lunar New Year.
Lunar New Year: Richmond chef celebrates community, family through food

Lunar New Year: Richmond chef celebrates community, family through food

Executive chef of Versante Hotel reminisces big family reunions as a kid.
At Lunar New Year, desserts can be customary or 'cute-ified'

At Lunar New Year, desserts can be customary or 'cute-ified'

Every Lunar New Year without fail, Kat Lieu's mother would make her steamed nian gao, which is a sweet rice — or mochi — cake. It was a tasty tradition of having dessert for breakfast.