At Crust Bakery, chef Tom Moore makes pans of Marshmallow S’mores to cut into squares and brulée with a torch for a simple holiday dessert. Read more…
CULINARY
Your Go-To Liqueur This Season Should Be Artisanal Amaro
YAM looks into the bittersweet appeal of vermouth. Read more…
Recipe: How to Make Ruth & Dean’s Coconut Cake
Susannah Ruth Bryan, the maker of beautiful cakes at Ruth & Dean in Victoria, is famed for her tall, snowy coconut cakes. Read more…
Recipe: Peppermint Swirl Marshmallows
Pastry Chef Kimberley Vy shares this easy recipe for homemade marshmallows, flavoured with pure peppermint extract. Read more…
DID YOU KNOW THERE’S AN OLIVE FARM ON SALT SPRING ISLAND?
A visionary couple has brought the ancient art of olive growing to Salt Spring Island — and the result is a rare extra-virgin olive oil, coveted by chefs. Read more…
MAKE THIS THE SEASON YOU EAT A LITTLE MORE MINDFULLY
How YAM’s food writer embraced reducetarianism, stopped overeating animal protein and learned to love the lentil. Read more…
DIY ICE CREAM SECRETS
Does any food evoke summer more that ice cream? YAM visits an ice-cream artisan to discover the tricks to making this cool creamy treat at home. Read more…
Oh So Cool: Frozen G&T Cocktail Recipe
Tart and refreshing, the classic gin and tonic gets an ultimate summer makeover when made with Empress 1908 Indigo Gin and blended with ice. Read more…
AN OUTDOOR FEAST FOR CANADA 150
Celebrate Canada 150 by exploring our culinary heritage with a delicious barbecue inspired by the unique flavours of the West Coast. Read more…
FAIRY TALE: THE RETURN OF ABSINTHE
Absinthe’s history is clouded by misinformation, propaganda and outright lies. But the story of this once-scorned spirit — dubbed the “green fairy” — has a happy ending. Read more…