by Talia Kleinplatz | Trump and wine. Timberlake and tequila. Now Drake and whiskey.

After having watched the genius that is Dan Barber and Massimo Bottura (among others), I couldn’t be more excited for season 2 of Chef’s Table.

An underground fridge that looks like a hobbit hole? Could this get any better? Why yes, because Groundfridge is a brilliant, environmentally sound invention.

Balsamic’s ancient sister is finding its way on to plates and into glasses across the country as chefs embrace the relatively unknown ingredient known as Saba.

For those looking to build a liquor collection for cocktails, Food52 lays out a comprehensive guide to purchasing spirits for mixing.

And once you’ve built up a bit of a collection, here’s a useful outline of which spirits should be stored in the fridge.

Imbibe sits down Jim Meehan of New York’s legendary PDT to talk the future of the booming cocktail renaissance.

From Julia Child and Alice Waters to The Food Network, Mario Batali explores how dinner went from a pre-game necessity to the main event.

Lucky Peach’s New York vs San Francisco saga continues as the fortune cookie is pitted against the black-and-white (I’m going with NYC’s iconic baked good all the way).

As a lover of all things brunch, I am the most excited for the recent opening of all-day-breakfast spot Jam Cafe. Nothing like a late afternoon benny after a big Saturday night!

The Pie Shoppe sets to open its second location in Chinatown which is great news for me because I want to eat all of them.

Mr. Red’s new Kits location continues to put out great food, including one new dish by special request from Vancouver Sun’s Mia Stainsby.

Chef Ned Bell shares the recipe for his delectable Halibut Burger. If you’re not up to cooking, the dish can currently be found on the lunch menu at Yew in The Four Seasons.

Mushroom season is upon us and NPR takes a look at how last year’s west coast wildfires are affecting this year’s yield.

Time Magazine names Chef Ron Choi one it’s top 100 most influential people. Largely credited with the advent of the elevated food truck movement, Choi’s latest venture – Locol – is already garnering critical acclaim.

Eating via Instagram honours this week go to Au Comptoir and the perfectly cooked egg.

It’s a prime time to graduate from culinary school as the demand for kitchen staff continues to rise. Yup, as anyone and everyone in the local trade is well aware, the shortage of cooks in BC persists in the face of a fast approaching tourist season.

To wit, check out who’s hiring.