Panettone takes an inordinate amount of time to make, but like all good things, time = flavour. Here's how a baker at Elena and Gia does it.

Now based in Vancouver, the Top Chef Canada Season 11 winner spent years making his mark in Montreal.

Buboy chef and owner Eric Lozaro Magno talks about reconnecting with his roots to celebrate Filipino comfort food.

Head west, young diners and restaurateurs: The suburbs are hungry, and they're changing to reflect new appetites.

Leonor's a proper cocktail bar experience during the day and early evening, but on Friday and Saturday nights? It shifts into a high-energy party.

From razor-sharp knives to locally made butcher blocks and hunting goods, here’s what Daniel Lo Manto always keeps on hand.

A seasoned crew's come together to serve classic Italian goods with their own brand of Montreal hospitality.

This restaurant from chef Marcel Olivier Larrea and company is all about a rich cultural and culinary crossroads that's found between heritage and invention.

Two names have taken up top 10 spots in the annual cross-country restaurant rankings from Air Canada's enRoute magazine.

A multi-generational investigation into the depths of 450.

Whether intimately based out of their apartment or expanding out into the real world, Saturday is about maintaining devoted time for people to connect.

How one classic, family-run business’s franchise rooted in Quebec’s fast-food history made a broader cultural shift in restaurant marketing their own.

At traditional bouillon restaurants, food should be quick and affordable. This French address asks: Why mess with a good thing?

A natural cidery's unconventional experiments in production and branding, and how it's helping push Quebec's unique place on the global scene.

With a locally-minded line on fish & seafood, meat, booze and dry goods, this fine grocer has good reasons to get high on its own supply.

Feels like there's never been a more intimate service of international, greatest-hits dishes from a spacious kitchen than at Rendez-Vous in Pointe-Claire.

Panettone takes an inordinate amount of time to make, but like all good things, time = flavour. Here's how a baker at Elena and Gia does it.

Now based in Vancouver, the Top Chef Canada Season 11 winner spent years making his mark in Montreal.

Buboy chef and owner Eric Lozaro Magno talks about reconnecting with his roots to celebrate Filipino comfort food.

Head west, young diners and restaurateurs: The suburbs are hungry, and they're changing to reflect new appetites.

Leonor's a proper cocktail bar experience during the day and early evening, but on Friday and Saturday nights? It shifts into a high-energy party.

From razor-sharp knives to locally made butcher blocks and hunting goods, here’s what Daniel Lo Manto always keeps on hand.

A seasoned crew's come together to serve classic Italian goods with their own brand of Montreal hospitality.

This restaurant from chef Marcel Olivier Larrea and company is all about a rich cultural and culinary crossroads that's found between heritage and invention.

Two names have taken up top 10 spots in the annual cross-country restaurant rankings from Air Canada's enRoute magazine.

A multi-generational investigation into the depths of 450.

Whether intimately based out of their apartment or expanding out into the real world, Saturday is about maintaining devoted time for people to connect.

How one classic, family-run business’s franchise rooted in Quebec’s fast-food history made a broader cultural shift in restaurant marketing their own.

At traditional bouillon restaurants, food should be quick and affordable. This French address asks: Why mess with a good thing?

A natural cidery's unconventional experiments in production and branding, and how it's helping push Quebec's unique place on the global scene.

With a locally-minded line on fish & seafood, meat, booze and dry goods, this fine grocer has good reasons to get high on its own supply.

Feels like there's never been a more intimate service of international, greatest-hits dishes from a spacious kitchen than at Rendez-Vous in Pointe-Claire.