Food and Drink

Irish soda bread, tempting toast just some of the carb-friendly delights at Downtown Eastside shop

Vancouver Community College is once again holding their popular pop-up restaurant, "The Chef's Table" led by Executive Chef Hamid Salimian and the International Culinary Arts students.

Walk into any local craft brewery at the moment and chances are you’ll find a dozen or more types of beer to try; head to a respectable brewpub and that number is likely to jump into the 20’s or 30’s.

On Thursday, April 28th, the Naramata Bench Wineries Association teams up with Vancouver's Aquarium Ocean Wise program to present their annual spring wine release event, Wine for Waves .

Ned Bell, the Executive Chef at Vancouver's Yew Restaurant + Bar , founder of Chefs for Oceans and champion of sustainable seafood shares his Awesome Halibut Burger.

I'm not a vegan. Not even a vegetarian. What I am, though, is in awe of how not being able to use meats and dairy in the kitchen allows for more culinary creativity.

Photo Courtesy: Khalsa Diwan Society of Vancouver This Saturday, April 16th, the annual Vaisakhi Parade and Street Festival takes place from 11am to 5pm in South Vancouver's Punjabi Market District , also known as Little India.

The Sutton Place Hotel's Boulevard Kitchen and Oyster Bar Restaurant has become known for their popular "Sunday Suppers" which have featured summer seafood boils and fall pig roasts.

Looking for something to do on Friday night? Dirty Apron , Vancouver’s “it” cooking school introduces "Friday Night Bites ", a demo and dine class where guests are invited to sit back and relax while chef David Robertson prepares a four course gourme

There isn’t a huge difference between stocks and broths or bone broths. They all share the same foundation: bones, meat scraps and vegetables simmered in a pot of water. The subtle differences are largely a matter of semantics.