Here’s what you can buy at 15 of Toronto’s best farmers’ markets

Organized by day of the week

How an artist lives in under 500 square feet

Creative colour choices and strategic furnishing help a tiny condo feel spacious

Inside the kitchen of Noorden and Little Sister chef and co-owner Michael van den Winkel

A few of the things it's stocked with: rosé, Indonesian instant noodles, stroopwaffels and burn cream

What’s on the menu at King Taps, the Financial District’s massive new beer bar

First Canadian Place is now 72 beer taps richer

How a yoga instructor lives in 470 square feet

After some decluttering, she had enough space left over for a couple yoga mats

Seven of Toronto’s most polarizing pitch-black drinks and dishes

Ranked from "healthful" to "hey, that's actually on fire"

Inside the kitchen of Charlie’s Burgers founder Franco Stalteri

A few of the things it's stocked with: foie gras, gelato and a whole bunch of bubbly

Inside the kitchen of the Gladstone Hotel’s executive chef Joshna Maharaj

A few of the things it's stocked with: venison pepperettes, a growler of kombucha and Jackpot Chicken Rice leftovers

How a 50-year-old business analyst lives in under 400 square feet

Some clever DIY design hacks turned a "horrendous" tiny condo into a dream home

What’s on the menu at Tennessee Tavern, Grant van Gameren’s new Eastern European bar in Parkdale

It's a real sausage party

Fourteen of summer’s coolest swirls of soft serve ice cream

Ranked from "sweet dream" to "drama cream"

Inside the kitchen of Julian Katz, owner of Stasis Preserves Deli and Pantry

Just a few of the things it's stocked with: olive oil, gelato, fancy salt and something called "brain tea"

Here’s what was served at The Stop’s sixth annual all-you-can-eat-and-drink night market

Just some of the 44 dishes and drinks that were served

What’s on the menu at Drake Commissary, the hospitality group’s new production bakery, bar and restaurant in the Junction Triangle

The 5,000-square-foot kitchen is the new heart of the Drake's culinary network

What’s on the menu at Estia, a Mediterranean restaurant from Charles Khabouth and Hanif Harji

The kitchen of the NAO replacement is helmed by chef Ben Heaton