Sublime

My knives set me apart right away. I had my by now well-worn high-carbon Sabatiers rolled in with the cheap school-supply junk: hard-to-sharpen Forschner stainless steel, peeler, parisienne scoop, paring knife and slicer. I

smoked haddock with indian scented lentils

Meals inspire comparisons, not just of the food, but of the overall experience. What makes a restaurant memorable? What makes you want to go back to it, to recommend it? How does it achieve those coveted stars? As we drove down through the Cevennes we came to the conclusion that we would never qualify as Michelin inspectors; we’d fail the furniture

Although I am, by nature, allergic to overwrought food writing, the virality of his Kogi BBQ taco truck came from the earnestness of its message. “Kogi is more than just a taco, right?” he told me. “I’m slinging love out there.”

The best part about visiting the hopping Latin American restaurant Baro isn’t its location in a gorgeous four-story, 16,000-square-foot building in the heart of Toronto’s entertainment district. The best part is that from your second visit onward, you feel like you’ve been a loyal patron for decades. The

The magic lay in how the show eschewed the melodrama of American-style contests, with their set menu of competitiveness, sabotage and self-centredness. Instead, it was polite and neurotically perfectionist.