by Talia Kleinplatz | The tale of a cronut, a food-writer, and one of the best office pranks of all time.

What do you get when you combine Syrah, Cab and Malbec? Co-fermentation! And apparently it’s all the rage.

From 24-hour bodegas to Koreatown to Eleven Madison Park, Lucky Peach’s Peter Meehan makes the case for New York over San Francisco as the number one food mecca in the USA.

And on a similar note, Mark Bittman takes a look at New York’s best worst food (or worst best food). The tepid water meat tube (aka- New York’s infamous hot dog) takes the cake.

April holds the promise of so much spring produce to follow. Food Republic breaks down what’s in season this month including baby artichokes and green strawberries.

A very helpful explanation of fortified wines including sherry, vermouth and port. Eater goes on to look at the impact of this often misunderstood ingredient in the cocktail world.

In a follow-up to last week’s Pappy extravaganza, Food Republic takes a closer look at the criminal underworld plaguing this much sought-after bourbon.

What do you get when you bring together two incredible local restaurants and the city’s art gallery? A culinary event not to be missed!

Bad news for sardine-toast lovers, but good news for the environment. With overfishing posing a serious risk, the smallest fish in the sea are finding themselves under new protections.

I had the amazing opportunity to visit this rooftop Brooklyn farm last summer and I can say unequivocally that it is a thing of absolute beauty. Beyond the aesthetics, however, it also has the potential to be a significant contributor to a sustainable food system.

Me and my tiny fire escape will be putting these windowsill garden tips to good use. Lemon Verbena Gin and Tonics? That sounds like a summer cocktail made in heaven!

Break out the margaritas my friends! New studies show promising results for the use of agave in treating osteoporosis.

In exciting news for Le Marche St. George and the like, city council recently amended language in local bylaws with regards to the operation of neigbourhood grocery stores.

The Georgia Straight rounds up some recent restaurant openings including Dixie’s BBQ and Ritual in the West End.

Sunday Suppers are back at Boulevard Kitchen and this spring Chef Alex Chen is serving up Paella with a side of house-made Sangria. Sounds like a lovely way to wrap up the weekend.

A confluence of a cook shortage, a rise in celebrity chefs and a misguided generation of culinary school graduates is proving difficult for Vancouver’s Toronto’s restaurant scene.

In good news for wine-lovers, Imbibe breaks down the best winery accounts on Instagram including Oregon’s Union Wine Co. and our very own Vancouver Urban Winery.

Speaking of which, eating via Instagram honours this week go to Au Comptoir and all of the croissants.

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