The Joys of Gas-station Cuisine
On the board-game circuit, a choice between convenience and conviviality
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Inside Canada’s Secret Potato Laboratory
When they’re not taste-testing french fries, scientists are building a spud that will outlast us all
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The Latest ‘Superfood’? Hideous Mushrooms Called Chaga
The fungus is rare, slow growing, valuable—and, like many natural remedies, in danger of disappearing
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Big Agro on Campus
Universities claim industry-funded research on chemical and pesticide safety is scientifically sound. Not everybody is convinced
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Kill What You Eat
Creating a distinctive Canadian cuisine starts with a gunshot
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The Case against Eating Fish
As a biologist, I know what can happen to seafood before it ends up on our plates. That’s why it’s not on mine
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The Restaurant that Cost Quebec Millions
The province’s best-known chefs built their careers on local traditions. So why is the government subsidizing a big shot from France?
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Get Over Kale
An otherwise worthless vegetable reminds us why nutritional studies are unreliable
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The Race to Create Chocolate That Only Melts in Your Mouth
On the front lines of the battle between Hershey and Mars
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