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Inside Saskatchewan’s Rising Food Scene
Chefs across the province are redefining prairie cooking with fearless menus rooted in local ingredients. By Cathy Senecal Southwestern Saskatchewan is all blue sky and cumulus clouds over rolling hills and endless grasslands. Across its small towns, a new guard of chefs is reimagining the province’s bounty with menus rooted in prairie flavour. Harvest Eatery, Shaunavon After cooking in renowned
A Little Slice of France Off the Coast of Newfoundland
The culinary connections between Saint-Pierre-et-Miquelon and Newfoundland and Labrador embody sustainability and locality at their finest. By Sabrina Pirillo Just 25 kilometres off the southern coast of Newfoundland sits the archipelago of Saint-Pierre-et-Miquelon, a collectivity of France since 1985 and the last remaining vestige of New France. It’s a quintessential French experience without setting foot in mainland France—only a short
The Modern Holiday Recipe Series: Chef Nuit Regular’s Yum Kanom Jin
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Nuit Regular shares her recipe for Yum Kanom Jin (Rice Vermicelli Noodle Salad). Toronto-based chef Nuit Regular, the force behind restaurants like Kiin and Pai, is known for bringing the heart of
Culinary Travels is an epicurean celebration of global gastronomy. Through thoughtful storytelling and striking imagery, we’re bringing you a diversified collection of compelling food writing and memoir, authentic recipes and enthralling interviews with culinary visionaries whose creativity knows no bounds. At Culinary Travels, the art of indulgence converges with sophisticated culinary experiences.
Our journalists are on a relentless pursuit to share bona fide gastronomic adventures from around the world, introducing you to renowned chefs, groundbreaking culinary trends, and the faces and places that make each destination exceptional.
We believe in the power of gastronomy to transcend borders and cultures, creating connections that go beyond the plate. Food has the power to unlock memories, while making new ones. Inside these pages, it’s our goal for you to feel the stickiness of a bursting Georgia peach as it dribbles down your chin. Or to taste authentic cacio e pepe with us in a tiny Italian town.
What are you waiting for? Let’s dig in. Check our latest issue
Inside Saskatchewan’s Rising Food Scene
Chefs across the province are redefining prairie cooking with fearless menus rooted in local ingredients. By Cathy Senecal Southwestern Saskatchewan is all blue sky and cumulus clouds over rolling hills and endless grasslands. Across its small towns, a new guard of chefs is reimagining the province’s bounty with menus rooted in prairie flavour. Harvest Eatery, Shaunavon After cooking in renowned
Holland America Line Unveils Caribbean-Inspired Menus and Cocktails
New island-themed dishes and drinks debut across the cruise fleet this winter. This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining
Martinique’s Homegrown Flavours
From rainforest cacao to beachfront rum tastings, Martinique’s culinary identity is inseparable from the land that feeds it. By Jessica Huras Miles from Martinique’s sandy beaches and sun-splashed coastlines, I find myself deep in the island’s northern rainforest, following a path tangled with hibiscus, heliconia and wild cilantro at Habitation Céron. Founded in 1658 as a sugar plantation, the 75-hectare
Hale Muskoka: A new spot for art, food and fun
A few minutes off Highway 11, tucked into the trees just outside Gravenhurst, a new summer destination is taking root in Muskoka. Hale Muskoka, a five-acre farm turned year-round culture hub, officially opens on August 10, bringing design-forward cabins, live music, local makers and fire pit feasts to cottage country. Picture this: You’re roaming an open-air market filled with handmade
Make It a Hockey Night in Montreal at Stanley Restaurant
Game-night energy meets gourmet at Le Centre Sheraton, just steps from the rink. Stanley Restaurant Bar Nestled in the heart of downtown at Le Centre Sheraton Montréal Hôtel—just steps from the Bell Centre—Stanley brings together the thrill of a hockey night out with a culinary twist. Opened last year, the restaurant occupies the hotel’s revamped lobby, offering visitors and locals
Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada
Alexandra Launay has fond childhood memories of baking cakes with her mother. “I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15. With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France. Working
The Modern Holiday Recipe Series: Chef Nuit Regular’s Yum Kanom Jin
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Nuit Regular shares her recipe for Yum Kanom Jin (Rice Vermicelli Noodle Salad). Toronto-based chef Nuit Regular, the force behind restaurants like Kiin and Pai, is known for bringing the heart of
Inside Saskatchewan’s Rising Food Scene
Chefs across the province are redefining prairie cooking with fearless menus rooted in local ingredients. By Cathy Senecal Southwestern Saskatchewan is all blue sky and cumulus clouds over rolling hills and endless grasslands. Across its small towns, a new guard of chefs is reimagining the province’s bounty with menus rooted in prairie flavour. Harvest Eatery, Shaunavon After cooking in renowned