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Rich, savoury sauce for meats — handed down from Aztecs — is enhanced by cocoa

My wife and I love to visit places we’ve never been and have a strategy to quickly forget travel woes endured getting there.

Potato salad flavoured with staples of coastal India — coconut, shallots and curry leaves

Hungry herbivores can satisfy cravings with mock Big Mac, cauliflower ‘wings’

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

TORONTO — 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 — it’s 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’s saffron. It was a spice that could turn foods a striking yellow-orange colour, as saffron does, but at a fraction of the cost.