Toronto’s soul is found in its spice. From the quiet resilience of Midtown’s Copper Chimney to the Bollywood-fueled energy of Tamasha, we’re touring the 5 essential spots every curry seeker needs to visit. Ready to find your new favorite bowl?

My kitchen in Hanoi is severely underequipped… no thermometer, no tongs, and until recently, no cheesecloth. Yet, it’s here that I’ve waged a tactical struggle against texture and ambient humidity to master the "Science of Silk." Let’s deep dive into the mechanics of the strain. Whether you’re chasing the 8-hour Greek Plateau or the 24-hour Labneh Frontier, discover how time and residual heat can transform a simple liter of milk into a global culinary heritage.

Ever watched a silky sauce turn into a grainy, oily disaster right before dinner? It’s not just bad luck, it’s chemistry. In my latest deep dive, I'm moving past the "fine" meals and into the mechanics of professional-grade textures. From the delicate diplomacy of a Hollandaise to the protein-matrix of a perfect liver pâté, we’re deconstructing the science of the silk. No more lumpy sauces, no more culinary mourning. Let’s get whisking.

From the 12-hour ritual of Bánh Chưng to the hidden meaning of the Five Elements, go inside the traditional kitchens of Hanoi to taste the true spirit of Tet.

New Delhi is a sensory maze of smoke and spice. From the king of black lentils to the morning rituals of Old Delhi, discover the four must-try curries that every traveler needs to experience. Flavor, history, and expert tips inside.

Achieving a perfect sauce is all about the chemistry of the roux. From vegetable mince to temperature control, learn the technical steps to prevent lumps and separation in your cooking.

A lot of this food was based on necessity. Much of it is pickled, preserved, salted, dried, or fermented in order to help make it last through the colder seasons, when vegetation is more scarce, and food is harder to find. As we discuss this bold selection of backup grub, practice the difficult native tongue of Iceland by pronouncing the names of these dishes

A good campfire meal after a day of adventuring is really what summer is all about, everyone sitting around the picnic table together, warming their feet over the fire, and enjoying a hearty meal…

You can’t talk about Icelandic food without talking about the world famous Icelandic Hotdog, Pylsur. This is almost kind of a fast food staple in the country.

I’d like to make note that fast food franchises in Iceland are not terribly common. The one we happened to see the most often was Subway. I noted one Dominos, and a KFC while we were there as well. Not that there isn’t convenient and tasty food available, there just seems to be healthier options more regularly available from the corner stores / grocery stores.

Every so often along the road outside of New Delhi we would end up going through small towns and villages. All of these villages always had at least one small shack set up where you could stop for food along your drive. Some were larger, and offered seating, others were no larger than a shack (barely able to provide enough space for the vendor to even cook in!). One thing always remained a staple, and that is a huge Indian Wok, used for frying plenty of delicious roadside mini-meals.