Chili crisp is a staple in many Asian households. It is an oil-based condiment with a devoted following. I met Chef Wong at his restaurant to explore the secrets behind this beloved condiment.

Le Québec à l'honneur sur France Bleu: une occasion unique de découvrir notre savoir-faire culinaire.

Face à la hausse des prix alimentaires, cuisinons des ingrédients moins chers de manière plus élaborée. Ou quand le simple devient sublime.

Que vous soyez un jardinier amateur ou un chef expérimenté, voici 5 variétés de fleurs comestibles pour le plus grand plaisir de vos yeux ET de vos papilles!

No matter where you roam in the isles of La Place Boutique Gourmande, a unique potato chip flavor awaits. Meet the King of Chips in Quebec City, François Lebel.

The first forum on sustainable farming was help in Quebec aiming to find solutions to implement what Stephanie Wang calls perennial farming practices.

Depuis 2020, le chili crisp connaît un engouement sur TikTok, suscitant une controverse entre l'empire Momofuku et des petites entreprises émergentes dans le marché des condiments épicés.

Cree culture carrier Vivian MacDonald continues the tradition of hunting, gathering and preparing pimihkan the way her ancestors did. We delve into the age-old methods of preparing pimihkan.

De retour de Normandie avec la Palme d'Or du meilleur boudin, Louis Bouchard-Trudeau du Pied Bleu parle de l'importance de la transmission de savoirs culinaires anciens.

The rising temperatures in the Estuary and the Gulf of St. Lawrence are having a real impact on some of our favourite catches, including the beloved northern shrimp.

Une distillerie de Lévis est récemment devenue l'une des plus primées au Canada.

A Quebec-based startup is turning lupins - yes, lupins! - into the protein powerhouse of the future.

Canada hunts Bocuse d'Or gold! Chef Keith Pears and his coach Alvin Leung dish the secrets for culinary glory.

Consumer habits have changed drastically in the last years. Many experts believe the milk bag could disappear from the market. My conversation with a food marketing specialist about its future.

Lore & Legends wins big at the Canadian Artisan Spirits Competition. Learn more what goes in to making some of its prize-winning products.

Canadian Brewer's Choice Awards recognized Brasserie Dunham with a Best Branding award. My conversation with Simon Bossé, the artistic director who paved the way for artistic beer labels in Quebec.

Vivez avec moi les préparations du Nouvel An lunaire de la communauté vietnamienne de Québec. On cuisine et déguste des mets colorés et franchement savoureux.

Kamouraska will be the home of Quebec's first sausage museum. The project led by FOUDUCOCHON aims to share with the public how artisanal dry sausage is made.