The Globe and Mail • 5th March 2026

Why Canada's largest pediatric hospital is betting on artificial intelligence

“We’ve just scratched the surface of how AI is going to impact patient care at the hospital,” says Dr. Devin Singh, co-lead of the SickKids’s artificial intelligence service.

Toronto Life • 5th March 2026

This new kitchen on Queen West is remixing Italian favourites with Asian flavours

Liliana is from former Vela chef Marvin Palomo

Toronto Life • 19th February 2026

Toronto’s best new British pubs

Done properly, British pub food is exactly what February calls for: hearty, satisfying and made to take the edge off the weather.

The Globe and Mail • 27th January 2026

First beer, now whisky: the Sleemans revive a six-generation legacy

In 2015, John W. Sleeman planned to build a new distillery from the ground up to revive his family’s century-and-a-half-plus legacy in beer and spirits. Then, workers unearthed Prohibition-era holding tanks beneath an abandoned liquor maker on Guelph’s Speed River.

The Toronto Star • 15th January 2026

I explored a delicious region of Spain, with famous cheese, wine and Michelin stars but few tourists

Castilla-La Mancha, which inspired the novel “Don Quixote,” boasts remarkable food and is not overburdened with visitors.

The Globe and Mail • 5th February 2026

How one software engineer is using AI to rethink fashion production and reduce waste

The fashion industry has a waste problem. Forty-six billion garments are manufactured each year but never worn, according to Oxfam research. Sajna Massey, a software engineer with no fashion industry experience, believes she has a solution.

S Magazine • 10th January 2026

5 Tips for Mastering Non-Alcoholic Cocktails at Home During Dry January

Going dry for January doesn’t mean ditching cocktail hour. Troy Gilchrist, beverage director and general manager at Toronto cocktail bar No Vacancy, shares his approach to crafting non-alcoholic drinks that rival their boozy counterparts.

Range by Ensemble • 2nd January 2026

A Perfect Day in Parma, Italy

The culinary capital of Emilia-Romagna combines Romanesque grandeur with leafy parks, lively trattorias and epicures who treat every meal as an occasion.

S Magazine • 24th December 2025

Thai-Born Chef Nuit Regular on Finding Connection in Toronto

When chef Nuit Regular moved from northern Thailand to Toronto, she didn’t plan to become one of the city’s most celebrated culinary figures. Her journey started in health care, not hospitality. She worked as a nurse for nearly a decade before immigrating to Canada, where she expected to continue her medical career. Instead, she found a new way to connect with people through food.

ThreeMagazine • 10th December 2025

Engineer to MasterChef: Eric Chong’s Culinary Journey

It’s been a whirlwind few months for chef Eric Chong—in less than a year since opening the restaurant he co-founded with celebrity chef and Michelin restauranteur Alvin Leung, he earned both a Young Chef Award and a Michelin star.

S Magazine • 19th December 2025

Holiday Hosting Tips from Canada’s Best Chefs

The holiday season brings joy, celebration and, let’s be honest, a fair amount of kitchen stress. But Canada’s leading chefs know how to handle tight deadlines and high expectations while making it look effortless.

National Post • 19th December 2025

Flying economy isn't what it used to be. Are new rules changing how Canadians travel?

Faced with new fee structures on major airlines, some flyers say they've had to re-evaluate their options.

Toronto Life • 8th December 2025

Toronto’s best oyster deals

Where to get the best shuck for your buck, every day of the week

National Post • 20th November 2025

What you should eat, drink and avoid when flying, according to experts

Airplane food doesn’t have to be a letdown. Here's why certain in-flight flavours taste better than others

The Globe and Mail • 13th November 2025

How AI is reshaping the art and science of cooking

Artificial intelligence is becoming a new ingredient in the culinary world, shaping how chefs design menus, develop dishes and imagine flavour.

Culinary Travels • 14th November 2025

Martinique’s Homegrown Flavours

From rainforest cacao to beachfront rum tastings, Martinique’s culinary identity is inseparable from the land that feeds it.

LCBO Food & Drink • 9th November 2025

LCBO Food & Drink Holiday 2025

Canadian Geographic • 30th October 2025

A pinch of salt: How Bequia’s crumbling sugar mill became a sustainable Caribbean landmark

On this small island in St. Vincent and the Grenadines, a historic sugar mill is finding new life as a solar-powered sea saltworks

Toronto Life • 6th November 2025

A popular east-end café is becoming a pizzeria

Is it a sign of the times or does Toronto just love pizza?

S Magazine • 18th October 2025

The Best New Canadian Bars of 2025

Canada’s cocktail culture is evolving, as a new wave of bars put as much emphasis on setting and story as on drinks.