The pillars of Jewish food were founded by the generation of our great grandparents, whose recipes books may of us would kill to get our hands on. Luckily, a new wave of Jewish food enthusiasts didn’t have to go so far to get those recipes, which is why we Millennials are now enjoying a revival of the Jewish deli: #jewfoodrenaissance.
Robin Squiggy Dutt, digs into his past solo dining experiences and gives us tips and tricks to get rid of the stigma around dining alone and gain the confidence to eat alone and get the most out of the experience.
As Squiggy, a Toronto-based cook, makes his way through the culinary world he has been relying on the three following books. Harold McGee’s “On Food and Cooking”, David Chang’s “Momofuku” and Yotam Ottolenghi’s provide answers to the problems that he faces everyday.
Ever wondered how people in the rest of the world carb load to keep their energy levels up through to the last penalty kick? Daniel Argintaru surveys the world from South Africa to Mexico, swinging by Europe and Japan in the search for the most decadent stadium treats.
We revive one of our favourite article franchises, Kickdrums & Casseroles. The concept is simple: we mash-up food and music, in this case musician Jean-Philip Grobler from St. Lucia breaks down his food philosophy.
Alison discusses adornment trends in contemporary food truck art and what type of branding truck vendors believe attract the most customers with Mr Sign, owners of Le Cheese truck in Montreal, Pascal Salzman, Ketan Patel and Jared Dunawa and Toronto's Buster’s Sea Cove truck owners, Tom Antonarakis and Quenten Chan.
The mysteries of the oyster are brought to light by Montreal shucker Max Ruiz Laing in an exclusive interview with WRG.
Barman Dan Lima shares the recipe for a refreshing Cucumber Basil Tom Collins perfect for hot summer days.
William Orford, of Toronto’s The Healthy Butcher, explains the importance of understanding where your meat comes from and how best to use meat as an integral part of keeping yourself and your family healthy.
An interview with Reza Yazdjerdi and Reza Sheikh, founders of Toronto's RSquared, a coffee shop that continuously comes up with unique caffeinated recipes and still places high value on taking the time to get to know its customers.
Mags, one of the entrepreneurs behind Montreal’s juice and wellness company Joys of Living, tells us how important it is to follow your dream, find the joys in your life - and get over yourself.
We're well into the new year, and we're willing to bet your resolutions have been, well, let’s just say “set aside.” If your insides are feeling a little unloved, it might be time to consider a detox.
Homemade clove syrup and fresh sprigs of mint make for one tasty winter cocktail you can make at home. Check out this recipe concocted by restaurant Le Bremner’s bartender, Dan Lima.
Eat this! WRG dishes up some super foods to help you survive the winter.
Chef Emma Cardarelli and bartender Ryan Gray, Joe Beef graduates and part-owners of Nora Gray, share their vision for the Montreal restaurant and give us a taste of Italy that's nearly impossible to find this side of the Atlantic: authentic, simple and subtle.
Ex-footballer Zak Buis gave up the field’s white (spray-painted) lines for white wines when he packed up and moved to France to work in a vineyard. Now a bonafide expert, he shares his journey, his unconventional passion for well-aged whites and and his all-time favourites.
In the last five to ten years, increasingly easy internet access and the growth of social media have transformed guerilla marketing. The costs are right, the information is instant and the viewers are starved for constant stimulation and all this creates the perfect incubator for building brand awareness.
London’s food markets give you a reason to leave the brown paper bag at home.