sweetback

Even in "hard-hitting journalism" not every story has to be about every issue related to that topic. In a story about the environmental impact of shrimping, it would be negligent to leave out the issue of bycatch. Saveur wasn't doing that. ← In the new issue of Gourmet, there is an article on shrimp, and they actually mention bycatch and the issues surrounding it

can someone tell me where to find duck in ontario, specifically, duck legs, duck breast(preferabbly magret), and duck fat. Thanks

I was looking at Culinary Artistry by Andrew Dornenburg on amazon.com, and saw that there are 2 versions a hard cover thats $116, and a paperback thats $32, now thats a pretty big difference in price, can anyone tell me the difference btwn the hardcover and the paperback? thanks

Anyone know a store that carries magnetic knife blocks, I saw a couple online and was wondering if any shops carry them in toronto.

I am looking to make a goat cheese mousse as a desert, i have seen recipes for goat cheese mousse but they are as a savory dish for appertizers, can someone give me some info on how to turn this into desert, also I was thinking of freezing it so I could shape it into a quenelle. Thanks

I tried maple lodge farms, but they said they dont sell bones, which is weird becasue what do they do with em?

can someone tell me where I could purchase chicken bones, somwhere in milton,georgetown,oakville is prefered, but any place in toronto is fine as well thanks

You can now purchase the book online at www.archambault.ca, and if you enter the code during checkout you get an extra 10% off - 367-V4Z5-C5M2-Y5U2

Hi, can someone give me a good basic recipe for curry powder, I've looked around and the more I look the more confused I get. Thanks

anyone know where to find Benedictine cheese in downtown toronto??

anyone know any of any other books in this vain, other than the bourdain books.

Hi, I am trying to find out what knives celebrity or famous chefs use, particularily I would like to know what Bourdain, Gordon Ramsay, Mario Batali, Morimoto, and Susur Lee use, but any other chefs would be good as well Thanks

Anyone know where I can find a muddler, one of those things used to crush ingredients for mojitos thanks

Anyone know where I could find the cheapest prices in Toronto/GTA for global or mac kives. Also i keep reading about Nicolaus on this site but cant find them in the yellow pages can someone give a phone number or address. thx