Life Style / Food

I’m not a perfect role model for a healthy or sustainable diet. I know I should eat more fruits and veggies and less...

Doha, Qatar: Jamavar Doha, the renowned pan-Indian dining destination, celebrated for its authentic culinary experiences, welcomes back its Culinary Director and Executive Chef...

Nisha Vora’s evolution as a vegan cook sounds so familiar. When she first decided to go vegan eight years ago, she says, "I...

This March, I felt the ground thaw after an unusually difficult winter. Cherry blossom buds popped up on craggy branches, and our dogwoods’...

Cooking is easy - or so it seems in recipes written with scant directions and TikTok videos that result in expertly prepared dishes...

Every September, when fall starts to come into focus, I get jumpy. Stone fruit season is about to end! The good melons are...

When we think about where flavour comes from in a recipe, most of us probably focus on the ingredients - the produce and...

September always makes me a little wistful. Whether it’s because of the deep-seated childhood memories of going back to school, the fact that...

How to describe sumac? It’s awfully tempting to refer to it as lemony, but I think that sells this spice - a Middle...

First, let me address the elephant in the room. Yes, I do have a thing for skillet pastas. In fact, this is the...

Have you ever fallen out of love with a favourite food because you ate it too frequently? Many years ago, middle school Matt...

Kassie Mendieta, known to her thousands of followers online as I Bake Mistakes, found out about the chocolate muffins at the Olympics the...

Doha, Qatar: Snoonu, the leading Qatari tech startup, is disrupting the delivery app market with the groundbreaking launch of its Reels feature, a...

This summer-fruit-filled salad featuring tomatoes leans into its double life as both a fruit and a vegetable. Botanically, tomato is a fruit, as...

The first thing Diane Kochilas does when our conversation starts is turn her laptop around so I can see what she sees: the...

Grilling, at first glance, can seem like an imprecise science: an open flame, a slab of meat and hope for the best. But...

If you have ever tasted grilled shiitake mushrooms in an izakayain Japan or enjoyed blistered padrón peppers in one of Spain’s tapas bars,...

I love bucatini. It’s so fun to say. Let’s give it a go: boo-kuh-tee-nee. (It helps if you use your most exaggerated Italian...