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Dear Eric: Do you have a good turkey-soup recipe? Richard Dear Richard: Thanksgiving is next weekend and many folks will have leftover turkey they can make soup with.

I enjoy learning about the history of foods and how some recipes got their quirky names. That inquisitiveness was sparked again on a rainy day last week, when I decided this was an ideal time to bake cookies.

According to the Old Farmer’s Almanac, this year the fall equinox, in our time zone, begins Thursday at 7:21 a.m. To me, that’s also the official start of “let’s make soup season.

Touch of Japan makes its way to Victoria cuisine in this mild chili

When I was growing up on the Prairies, suppertime was a mad dash for my mom. Once home from work, she had to somehow whip up a meal for my three brothers and me, not to mention her husband.

PORTLAND, Maine — Lobster prices in North America recently reached their highest point in more than 10 years and could become the typical bottom line as demand for processed lobster meat grows.

Dear Eric: We love pretzel buns for burgers. I have made soft rope pretzels before and know about the water bath.

Last weekend, I was tidying up my basement and came across a pile of clay bricks. Not an exciting discovery at first, but that changed when I remembered one of the reasons I’ve kept those bricks around: To cook ultra-juicy, crispy-skinned chicken.

Dish of cherry tomatoes, burrata and herb oil a reminder that simple is best

Curry leaves add citrus, smoke flavour