Au Pied de Cochon

Inside the kitchen of Prince Edward County winemaker Norman Hardie

A few of the things it's stocked with: Marmite, maple syrup, and a whole lotta meat

Introducing: Parcae, a Québécois kitchen in the Templar Hotel

The hotel's new restaurant has both Buca and Au Pied de Cochon alumni in its kitchen

Q&A: Jen Agg, Toronto’s most loved and loathed restaurateur

QUOTED: Reds chef Michael Hunter on why Toronto chefs should be able to cook off the land

Reaction Roundup: what keeps Canadian restaurants out of the world’s top 50?