The New Canadian Cuisine

Rye High: a recipe for the ultimate Canada Day punch from The Emerson’s Aja Sax

Prep School: Canoe’s Anthony Walsh on three ways to spike savoury dishes with sweet maple syrup

A brief history of bacon: charting Toronto’s enduring fascination with the glorious, salty stuff

Donair Smackdown: a taste-off between three Toronto takes on the late-night Halifax wrap

Field Guide: a handy glossary for identifying the foraged weeds and seeds on Toronto menus

Hinterland Who’s Who: the Canadians who farm, fish and forage the food on your plate

Multicultural Mash-Ups: three brazen interpretations of Canada’s cultural mosaic on a plate

Heritage Minute: how Toronto became the centre of a new Canadian food revolution