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Hungry herbivores can satisfy cravings with mock Big Mac, cauliflower 鈥榳ings鈥�

Amid odd combinations and curry powder missteps, there are plenty of wartime gems

TORONTO 鈥� The Yukon Gold potato might have come from humble roots, but the Canadian-bred spud has achieved global status among chefs and food writers.

Bulk up on bulgur, too 鈥� it鈥檚 nutritious and great to use in salads

A spice-roasted mix of black and green varieties makes a tasty appy or snack

How to make your vinaigrette go together like oil and vinegar

In the kitchens I worked in when I started my cooking career 30-plus years ago, turmeric was considered the poor man鈥檚 saffron. It was a聽spice that could turn foods a striking yellow-orange colour, as saffron does, but at a fraction of the cost.

Fruit native to Mediterranean region has starring role in martinis and other cocktails

Three ways to add zest to wiener-and-bun combo: Asian, Canadian and Chicago style

Dear Eric: What is freekeh? How do you cook it? Mary Freekeh, pronounced 鈥渇reek-kah,鈥� and also spelled frikeh, fireek and farik, is a cereal grain made by roasting and cracking immature and soft green wheat.