Food and Drink

TORONTO - While ebooks have been exploding in popularity in recent years, scholars, chefs and those who just love to tool around in the kitchen say it's not time to stick a fork in the physical cookbook just yet.

Something new is bubbling up in the world of cocktails as canny mixologists skip the soda and turn to sparkling wine as their new go-to mixer. The practice stems from the added care being given to cocktail ingredients in general.

You want something rich and decadent for the holidays. Something chocolate. Something that will impress. Something that really screams celebration. But you don't want to spend hours making it. The answer? A flourless chocolate cake.

When it comes to food, "recooked" isn't generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.

Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs. I'd been aiming to creating a solidly delicious, all-purpose meatball suitable for tossing with marinara over spaghetti.

EDMONTON - When top Edmonton chef Brad Smoliak summons up smells and tastes of the holiday season, he recalls the sugary Christmas cookies and juicy mandarin oranges he ate as a child.

Though black-eyed peas have been around forever, they generally don't get a lot of attention. But I think you really ought to give them a second look.

NEW YORK, N.Y. - Tyler Florence is trying to block out the noise. A packed dining room is watching him through a wall of windows as he orchestrates a nine-course dinner with a team of mostly borrowed chefs in an unfamiliar kitchen.