Dry onions are edible bulbs of the amaryllis family and similar to other allium vegetables like leeks, scallions, garlic and shallots. They are the third largest field vegetable crop produced in Canada behind tomatoes and carrots.
Registered dietitian Sue Mah breaks down the differences between "best-before," "packed-on," and expiration dates, clarifying the amount of time that the unopened food product will keep its quality and freshness.
Whether you’re roasting your first chicken or looking to try out elevated techniques like brining or spatchcocking, this guide covers each step. Plus, get inspired by creative ideas for using leftover chicken in future meals!
Modern Canadian farming has evolved far beyond red barns and small tractors. Find out more about the diversity, challenges, and innovations shaping today’s farms.
Manitoulin Brewing Company, an Indigenous-owned brewery, captures the essence of Manitoulin Island with craft beers inspired by local landmarks and Anishinaabe culture. Each sip tells a story of community, tradition, and the island’s unique spirit.
Celebrate Canadian ingredients with this delicious fall-inspired stuffed turkey breast. Whether you grill it or roast it, your family will love the flavour combination.
Celebrate Thanksgiving with the iconic butter tart! This simple yet beloved Canadian dessert can be made effortlessly with prepared pastry shells or your favourite pie crust recipe. Perfectly sweet and timeless, they’re a holiday must-have!
Would you like to improve your cooking skills? Or learn how to cook something different for breakfast, lunch, or supper? Maybe you simply would like to learn a new recipe. Cook along with home economist Jennifer MacKenzie as she prepares Apple, Onion and Sage Chutney. Serve this chutney to bring a burst of flavour to your Thanksgiving turkey or a Sunday night roast chicken.
This podcast explores the topic of canning and the safety and science behind it as well as best practices for making canning at home a safe and successful experience. Connor Flynn and Martha Rogers, both Certified Master Food Preservers, provide their input to help develop knowledge, skills and confidence to safely preserve foods at home.
