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Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

Though classic tabbouleh leans summery, with tomatoes, cucumbers and herbs, a seasonal spin on the nutty grain dish turns it into an easy Thanksgiving side.

OTTAWA — The federal government is looking to make good on its promise to implement a national school food policy, starting with getting feedback from Canadians.

In some areas of the country, especially the South, sweet potatoes make regular appearances at the end of the meal, yet for many of us elsewhere, it’s a surprise to encounter them in dessert form.

Sweet and sour in Italian cooking, or agrodolce, has roots that predate the Romans, but credit Sicily— and the North African influence on their cuisine — with keeping it alive.

As the first European gateway to China, Macau became the center of Portugal’s massive maritime empire in the East. You can still taste the resulting mix of flavors.

TORONTO — A ranking of the country’s best new restaurants highlights several eateries that are touting efforts to address long-standing complaints about the sector's oft-poor labour and wage standards.

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Building a good grain-based veggie burger is a challenge, not only for flavor, but also because they tend to fall apart. So instead we tried a seed — quinoa, to be specific — and were delighted with the results.

VANCOUVER — The Michelin Guide has deemed eight Vancouver restaurants each worthy of a coveted culinary star. The second Canadian edition of the gastronomic ode to fine dining was announced Thursday at an evening gala.