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.

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.

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.