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Nothing is more frustrating than finding the perfect cucumber or head of lettuce at the farmers market, paying top-dollar for it, and then... tossing it out a week later when it has gone mouldy or slimy in the refrigerator.

The internet is blossoming into quite the virtual vineyard. Online wine options are everywhere, from flash sale sites like Lot18 offering daily deals to Facebook prodding you to send a little something for Aunt Suzy's birthday.

Bright citrusy flavours. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries. These cupcakes have it all and are a perfect way to welcome spring.

The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season's maybe-maybe not feel.

When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.

TORONTO - Eric Akis's goal when he wrote "Everyone Can Cook Everything" was to create a kitchen bible that people with any level of culinary expertise can use on a daily basis.

I have two issues with slow cookers, and both are deal breakers. First, I resent the fact that if I want my meat browned — and therefore flavourful — I must sear it in another pan before adding it to the slow cooker.

Whenever Esi Impraim's mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.

MONTREAL - Daniel Boulud gives a categoric yes when asked if there's an identifiable Canadian cuisine. He should know. After all, he's been described as one of the finest chefs in North America.

Pressure cookers never really did much for me. They seemed fussy — and scary! All those stories about explosions... Then I used one to make a risotto, a dish that by definition is tedious to make. I was blown away.