Our DNA reeks of coffee. Espresso, Americano, Cortado, Alongé, Cold Brew, you name it, we want it. We are caffeine freaks and obviously aren’t afraid to show it.
Flour, eggs, milk. Drop a spoonful of the mixture into a pan. Cook, flip, cook some more. This process was a step up from boiling an egg in my culinary apprenticeship.
With the help of Norm, bartender at Salt Wine Bar in Toronto, we broke down the bottles and basics you need to start your own bar cart as well as some drinks to master.
Mixologist, Dan Lima, like to spice things up a bit with this beets cocktail recipe.
Our mixologist extraordinaire, Dan Lima, shares his Tiger Glass recipe. Make sure to try out this edamame and aloe vera gin-based mix at your next get-together with friends.
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.
Our editorial team shares their most memorable coffee breaks around the world. From the United States to Sweden, swinging by Spain, Colombia, and Greece, the team explains the typical rituals around coffee in these countries.
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.
Make the most of the cherry season and impress your guests with this delicious cherry poppins cocktail recipe, a drink from Dan Lima combining home-made cherry syrup and whisky.