It’s time to gear up for the holidays and all the entertaining that comes with it! Why not start your evening off with a yummy and festive beverage? Luckily, Terry has already taken care of this for you. Earlier in the season he headed out to Teatro restaurant in Toronto’s Little Italy to shoot some...

An ideal day for me would be cycling around Niagara-on-the-Lake, visiting a couple of wineries including Stratus (for their amazing wines and award-winning design), checking out a Shaw Festival play in town followed by dinner at Tony de Luca’s new restaurant, DeLuca’s Wine Country Restaurant (locate...

Got rock-hard brown sugar? Heat it in the microwave for a few seconds; that will soften it up. Brown sugar contains molasses and when exposed to air, it hardens; the heat from the microwave helps to moisten it up again. To keep the brown sugar moist permanently, seal your sugar in an air-tight con...

We're Getting a New LookFoodnetwork.ca is getting revamped and refreshed with a brand new look. I’m so excited! Lots of changes coming your way including a much improved recipe search and a cleaner, easier to navigate design. You’ll now be able to save recipes to your personal profile and weigh in o...

All week long ET Canada has been featuring the fine chefs of Food Network Canada, including: David Adjey, Chuck Hughes, Roger Mooking, Anthony Sedlak and Nadia G. (Bitchin' Kitchen is coming to Food Network in 2010). They've been shooting some of the behind-the-scenes action of their week in Mexico ...