It all ends here… Ok maybe not, but for the Harry Potter movie franchise, it all ended Friday at midnight when part 2 of the Deathly Hallows movies came out. To celebrate the end of the much beloved movies series, I decided to try my hand at making a version of butterbeer. Butterbeer...

Photo credit: Ian Brown Consumption of alcohol and strenuous exercise don’t go together, as one usually negates the goals of the other. However, alcohol and exercise share a common biochemical process: fermentation. Fermentation is a biochemical process that ultimately converts sugar...

Photo credit: Adam Fagan Last weekend a my friend N. and I were hanging around and drinking cold brewskies. She had just introduced me to a Jamaican beer called Red Stripe and this brought about a discussion of the different types of beer that exist. We had both heard the lingo and seen it...

I love avocados and I like to eat then plain, with a squeeze of lemon or lime, drizzled with sweet condensed milk, made into an avocado shake or as guacamole. I always buy the big ones that come in those plastic weave bags at Costco. I don’t think I have ever seen any that big...

Many weeks ago, Paul posted an article concerning cooking with acids. The followup to that was supposed to be this long overdue ceviche recipe, which has been sitting in draft form for many weeks now. I don’t know about you guys, but summers in Montreal can be sticky and hot. The...

From the archives. First posted in September 2008 as part of Foodbuzz’s 24 24 24 event, this is the second of the recipes made that day. I will be reposting the recipes from that event over the summer. No chocolate event would be complete without the chocolate barbecue sauce. We made...

What do salt, fire, and acid have in common? Medieval torture . . . well, maybe. Besides that, they are all used to cook meat. When it comes to salt and acid, I don’t mean a pinch of salt or squeeze of lemon to finish a dish. You can actually cook meat, poultry, and seafood with...

Photo credit – meaduva We made tandoori chicken last week. Seeing as we had a time constraint, we went with a ready-made tandoori masala mix. However, if you have the time and are so inclined, you should really make your own. There are three reasons why you are always better off making...

From the archives. This was first posted in September 2008 as part of Foodbuzz’s 24 24 24 event. I will be reposting the recipes from that event over the next month or so. If you are ever looking for an original way to cook shrimp, this probably is it. I knew chocolate had savory...

Photo credit: Michael Verhoef As the weather gets warmer, more and more people will turn to salads for a meal. Believe it or not, there are right and wrong ways to dress a salad. Put the dressing on too soon and you end up with a soggy mess, use a creamy dressing on the tender green and...

Photo credit – J. Annie Wang From the archives. This was first posted in September 2008 as part of Foodbuzz’s 24 24 24 event. I will be reposting the recipes from that event over the next month or so. I realised that I had no pictures for this particular salad, at least none...

I like spinach. It is my green of choice whenever I make greens. However, I really only knew 3 ways of doing it: as salad, in a curry or quickly wilted with some olive oil and garlic. It was time to find a new way to enjoy Popeye’s go-to food. I discovered a spinach gratin recipe...

Photo credit: Eric Petruno I know this seems silly to some of you, but you would be surprised at how many people don’t know how to cook pasta. Even if you are a seasoned cook and know your way around a pot of pasta, it never hurts to review does it? How much pasta? • The rule of...

One of the best ways to prepare chicken is tandoori style. I made tandoori chicken this past weekend and it was So what is tandoori? Where did it originate from? Tandoori is meat that has been marinated in yogurt and tandoori masala. Masala being spice. While not fiery hot as a dish...