We spoke to chefs, data journalists, YouTube stars, and McDonald’s about the burger that became edible Americana.
"There's security guys standing in the kitchen while we're cooking."
In a lot of ways, a locker room is a foul-smelling parallel universe to the kitchen.
We spoke to living legend John Bil about the dark side of seafood and the bright side of converting a derelict power station into a classic French restaurant.
Not trusting my own amateur palate, I sought out two of Montreal’s top chefs, Danny Smiles of Le Bremner and David McMillan of Joe Beef, to get their very different opinions on fiddlehead mania.
We spoke to the owner of Resto Mama Grilled Cheese in Quebec City about how the name of his restaurant drew the ire of the province's infamous "language police."
I spoke to Mr. Sign, an eccentric Montreal artist, about why painting signs for legendary restaurants like Joe Beef has helped his art career.
Montreal chef Omar Zabuair left the city's culinary scene behind to serve rotisserie chicken in one of the city's toughest boroughs.