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Some chefs recommend cooling the meat before it鈥檚 grilled, others disagree

Somewhere in the repertoire of every healthy-minded cook is a stir-fry. You chop up a bunch of veggies, cook them quickly at high heat, add meat or tofu, maybe a flavourful sauce or a sprinkle of chopped cashews or peanuts.

This wonder plant is one of the few that yield both a herb and a spice

Dear Eric: Do you have a vegetarian burger-patty recipe that holds together? Mine always seem to come apart in the pan. Penelope I鈥檝e cooked up a few different veggie-burger recipes over the years and it鈥檚 always a balancing act.

The United Nations has聽proclaimed 2016 鈥淚nternational Year of聽Pulses鈥� and that recognition is good news for Canadian farmers. Pulses are the nutritious, dried, edible seed of a legume, such as chickpeas, beans, peas and lentils.

Dear Eric: Can you tell me the difference between galangal and ginger? Jen This question was posed not long after I published a recipe for Thai-style curry.

Foodie and author Jo Robinson wants us to take a bite on the wild side and not fear foods that are bitter, sour or acid.

A simmering pot of pasta e fagioli smells so good, you'll forget all your worries

Dear Eric: I am looking for a foolproof recipe for quail. I am hoping to do them for an 80th-birthday dinner. Marilyn Quail is a game bird, but the ones for sale in some butcher shops and supermarkets were farm-raised.

If you like juicy lemons with a聽thin, edible rind, that are aromatic, not too tart and are full of culinary possibilities, you can thank Frank Meyer for the pleasure. In the early 1900s, Meyer worked for the U.S.