From mushrooms that grow after a forest fire to foods infused with foraged goods, these flavours define Yukon cuisine.
New Canadian research shows that rates of iron deficiency are even higher than previously reported.
This Easy Veggie, Tuna and Barley Salad pairs tuna with lots of colourful veggies and fibre-rich barley for a satisfying dinner or a packed-lunch option.
Researchers at Ontario’s Vineland Research and Development Centre create new fruit varieties based on, and for, Canadian palates.
Registered dietitian, Erin MacGregor helps us understand what’s behind some of the marketing information we see online and in food packaging.
Timothy Caulfield explains why there is a fear of food in today’s society. He points out how important it is to reflect on information before passing it on.
Discover how consumers are transforming the grocery landscape in response to stubborn inflationary trends.
How do I know if I am really hungry?
Here are some tips to better recognize the signals that our body sends us.
Indigenous chefs, bakers and cooks, share traditional ingredients by creating recipes that tell the story of the ingredients.
Many people working shift work struggle with food and nutrition. So how can you adapt your diet to shift work?
A common question or concern people have is whether the consumption of soy is safe. Let's look at what science is telling us.
Completely avoiding carbs isn’t necessary. Your body uses carbs for different functions and they can be beneficial to your health.
Each year, the Environmental Working Group (EWG) publishes the “dirty dozen”, a list of the 12 fruits and vegetables which contain the most pesticides. Should we worry about this?
Having a healthy relationship with food is not about what we eat. It is about why we eat, and how those choices make us feel. Here are a few tips on how to nourish your relationship with food.
Pulse ingredients check many boxes when it comes to nutrition, including protein, fibre and micronutrients like iron, magnesium and folate.
In this recipe for Barley Gallo Pinto, barley replaces white rice for a colourful, fibre-rich substitute for breakfast hash browns or as a side dish for poultry or fish.
This puffy Barley Flatbread is wonderful for dipping, wrapping around fillings, or as a base for individual pizzas.
Registered dietitian Patricia Chuey provides 6 healthy eating truths that rise to the surface no matter what other trends roll in or out of style.
Find out how the pricing changes have stimulated changes in consumer behaviour which is changing the direction of this essential industry.
Skip the takeout and learn to cook this Sous Vide Szechuan Chicken with Chef Anthony McCarthy from Stoked Kitchen & Bar.